Tasty Persian Bulgur Wheat Cutlets (In Persian)
• VEG1560; Aired on 22 Dec 2010
Our Association member in Persia prepare a delicious and favorite dish from her native land.
INGREDIENTS: (For all ingredients, please use organic versions if available)
3 cups bulgur wheat (soaked)
2 medium potatoes (cooked)
2 large potatoes (grated)
2 medium onions (grated)
150 grams soy protein granules (soaked and drained)
Cumin (green or black)
Turmeric
Saffron
Salt
Pepper (optional)
Oil for frying
Water (as needed)
Flour, soy flour, or gram flour (optional)
• Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link:
2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK
???? Seitan flour = Gluten wheat flour ????
2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK
I have been working on a seitan alternative that would be both easier and tastier than regular seitan and after months of brainstorming and countless attempts, I have finally managed to make the perfect meat/ seitan substitute you can make under 10 minutes and store it in the freezer for later use.
This is the first video of a series of three in which I teach you how to make the seitan substitute and later I will teach you new recipes using this precious nutritious recipe.
???? IMPORTANT: The mushrooms I have used are the dried whole shiitake ones that you buy at the Asian shops or online, and NOT the cut dried ones you buy at regular supermarkets. They are completely different kinds of shiitakes and taste totally different and there's a considerable difference in price between the two - the Asian ones cost about 3 to 4 dollars per 90g and the ones you find at the supermarkets costs 3,50 dollars per 20g.
Read more about that on my blog post here:
I hope you guys enjoy it!
Cheers!
CJ
:)
——————————————————————————————————————
INGREDIENTS FOR 2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK
- 4 cups of REHYDRATED of Asian shiitake mushrooms (about 160g/ 5.64oz)
- 4 TBSP vital wheat gluten flour
- 1 TBSP soy sauce or tamari (optional)
DIRECTIONS:
- Rehydrate the dried shiitake in cold water for 2 to 4 hours or gently simmer them for 10 minutes or until very soft
- Cut the rehydrated shiitake in halves or thirds to help to pulse them
- Gently pulse them in the food processor, careful not to mash them
- Add 4 tablespoons of vital gluten wheat flour
- Add the tamari or soy sauce (or water)
----------------------------------------------------------------------------------------------------------------
???? PRINTABLE RECIPE:
For more stories, recipes, and tips on 2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK
Support me on Patreon:
Follow me on Instagram:
@chefjana
Follow me on Facebook:
Chef Jana Pinheiro
____________________________________________________________________
2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK recipe by Chef Jana Pinheiro
Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
Check out our Etsy Shop:
JOIN:
SUBSCRIBE:
2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
The Daniel Fast Feast -Breakfast Patty
I don't miss meat, but I do love texture and this is satisfying on all fronts. If you're tired of having oatmeal for breakfast, mix up your Fast with a little something savory.
Recipe:
Visit me:
Uselessly Random - the Blog:
Uselessly Random - the Twitter:
NO MEAT RECIPES | Gluten Free Vegan Sausage and Hamburger | Healthy & Easy Recipe
NO MEAT RECIPES | Gluten Free Vegan Sausage and Hamburger | Healthy & Easy Recipe
I used to love hotdogs and burgers before I turned vegan. That's why I was so excited when I learned how to make this vegan recipe!
It's the perfect substitute for sausages and hamburgers!
Let's see how to make no meat recipes step by step.
Don't forget to LIKE and COMMENT down below if this video added you any value.
THANKS!
SUBSCRIBE for new videos every Saturday!
And sometimes on Tuesday, too!
And don't forget to visit our website for more about us!
RawmanceFoodBlog1
____________________________
NO MEAT
INGREDIENTS:
- 2 cups Red Beans
- 4 medium Potatoes
- 1 medium Onion
- 200 gr. soft Tofu
- 1 tbsp Onion Powder
- 1 small bunch Parsley
- 1/2 cup Ground Flaxseed
- Salt and Pepper to taste
PROCEDURES:
- Wash the beans and leave for 8 hours or overnight soaking.
- The next day, remove the water and rinse the beans.
- Place it in a pressure cooker with 2 or 3 inches of water above the beans.
- Cook for 20 minutes.
- Remove the water,let them cool down, and then put them in the refrigerator.
- Leave the beans in the fridge to harden for 4 hours or for the whole night if you prefer.
- Meanwhile prepare the other ingredients.
- Boil the potatoes until they’re half soft.
- Remove the water and let it cool down.
- Saute the onion until it’s glossy.
- Chop the parsley and smash the tofu with a fork.
- Process half the beans with half the potatoes.
- Don’t process the mix too much.
- Remove the first part which you’ve already processed, and do the same the remaining beans and potatoes.
- When all the ingredients have cooled down we can mix them all together.
- Mix the smashed tofu with the beans and the processed potatoes.
- Add the onions and the onion powder.
- Add the chopped parsley.
- Season it with salt and pepper as you like.
- Taste the dough to check if it is well-seasoned to your taste.
- Add the ground flaxseed.
- Check the taste again to see if it’s seasoned enough.
- Place the dough in the refrigerator for at least one hour.
- This step is meant for the mucilage to start compacting the dough and make it harder.
- To fasten the procedure make small balls an ice cream spoon.
- This way you’ll make sure all the burgers and sausages have the same size.
- While modeling, keep a pot of fresh water, so you can keep your hands slightly wet, in order to help the dough from sticking to them.
- For the burgers use 4 pieces.
- For the sausages use 3 pieces.
- For the meatballs you only have to round each piece better with an ice cream scoop.
- Place everything in trays for freezing separately.
- To cook, defrost first.
Enjoy!
NOTE:
- The mixture should not be too processed, so that by the time it’s being cooked it doesn’t disintegrate.
- Place flaxseed in the end only, since it begins to release the mucilage and because of that the mixture starts to get too hard.
- Further, if the dough is too soft add 1/4 cup of ground flaxseed.
- Don’t add too much flaxseed, because the dough becomes too hard and tasteless as a result.
- You have to let it rest so that the mucilage starts to compact and the dough becomes harder.
- After all it’s frozen, place it in plastic bags to save room in the freezer.
____________________________
WHAT WE USE:
** Canon 70D **
** RodeLink FM Wireless Filmmaker System **
** Apple 15 MacBook Pro **
** Apple Magic Mouse 2 **
** Apple iPhone 6s Plus **
____________________________
LET'S BE FRIENDS AT:
**FACEBOOK**
**TWITTER**
**INSTAGRAM**
**PINTEREST**
____________________________
OTHER VIDEOS YOU MIGHT LIKE:
- JERONIMO'S DIP | How to make Vegan Garlic Dip | Dressing for Nachos, Wraps, Salads, etc.:
- YESTERDAY SOUP | Gluten-Free Asian Soup | Easy Vegan Recipe
:
- TABBOULEH a la VIRGINIA | The Most Easy and Healthy Vegan Recipe:
- SALSAS LOCAS | Recipe for Vegan Guacamole and Other Mexican Sauces:
- CELERY WRAP GLUTEN-FREE | Easy Vegan Recipe:
- WILD PENNE PASTA | Easy and Quick Vegan Recipe:
____________________________
DISCLAIMER** I am not a nutritionist or doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video.
I do not own the rights to this music. For educational/ entertainment purposes only.
Plant Based Sausage Meat | Delicious Simple Oil-Free Recipe
Plant based Breakfast sausage? Is there such a thing that doesn’t drip with fat? Yes! You’ve come to the right video. Do you want a breakfast sandwich that tastes like the old pre-Vegan days? We have got that too! This recipe is easy to make even though it has several ingredients. I batch cook them and store them in the freezer with the bun and the cheese. All it takes is a few minutes in the microwave or toaster oven and we have a low fat, vegan, fast food breakfast! When you make it yourself, you have total control of the fat, salt, and sugar!
Other Recipes and Information mentioned in this video:
Plant Based Italian Sausage -
vegan Cheddar Spread -
Dr. McDougall on Gluten -
Chapter Time Codes:
0:00 – Introduction
1:39 – How to Make Sausage
8:15 – What is Wheat Gluten?
10:25 – How to Make Sausage Patties
15:10 – Packaging Patties as Breakfast Sandwiches
16:45 – Packaging Patties for the freezer
17:09 – Results of the Recipe, Conclusion and Topic for Next Video
Printable recipe card of Plant Based Sausage Meat:
Stay in touch...
Facebook:
Instagram:
Website:
If you are curious, below are links to some of the things I use in this video. As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
1. Vitamix: I have an industrial Vitamix because I was making non-dairy cheese for 20 grocery stores. Here is a link to the smaller model I have:
2. Red Heat Resistant Spatula:
3. Instant Pot:
4. Bosch Compact Mixer:
5. Bosch Mixer … I’ve had mine for over 30 years:
6. Vital Wheat Gluten:
7. Nutritional Yeast:
8. Bulgar Wheat:
9. Vegan Beef Flavor Broth Powder:
10. Spin Chopper:
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the ComfortFoodFarms.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.