Amy’s Bowls: Casserole Chile Relleno Review
This is a taste test/review of the Amy’s Bowls Casserole Chile Relleno meal. It is gluten free and made with organic rice, black beans and fire roasted poblanos. It was $4.29 at Kroger. 1 bowl (255g) = 400 calories
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Amy's bowls chile relleno
it is a good dish but I have thyroid issues so I cannot have the soybean. Bobby Parrish from flavcity was where I learned about these. Check out some of my favorite tubers
SMELL-O-VISION needs to be real for this Chili Oil Dumplings Recipe
LEARN HOW TO MAKE EASY CHINESE CHILI OIL DUMPLINGS RECIPE AT HOME!
LAY HO MA! I promise you, once you make these incredibly delicious dumplings they will be an on-going supply of these little guys in your freezer forever! Join me in this episode and learn how to make an easy Chinese chili oil dumplings recipe stuffed with a meaty tofu crumble.
Ingredients:
350g extra firm tofu
2 pieces garlic
2 small pieces ginger
4 sticks green onion
3 tbsp avocado oil
1 tbsp soy sauce
3 tsp dark soy sauce
1 tbsp potato starch
100g water chestnuts
30-32 dumpling wrappers (
2 tbsp chili oil (
1 tsp soy sauce
1 tsp black rice vinegar
Directions:
1. Pat dry the extra firm tofu with a paper towel, then place in a bowl. Mash the tofu with a fork and turn it into a crumble
2. Finely chop the garlic, ginger, and green onions. Set aside some of the green onions for garnish
3. Heat up a nonstick pan to medium heat. Add the avocado oil
4. Add and sauté the garlic, ginger, and green onions for 2-3min
5. Add and sauté the tofu crumble for 5-7min
6. Add the soy sauce and dark soy sauce. Sauté for another 2-3min
7. Transfer the tofu crumble into a mixing bowl. Add the potato starch and roughly chopped water chestnuts. Mix well with a spoon. Then, push the mixture to the sides of the bowl and allow to cool for 8-10min
8. Have a cup of water and a baking tray lined with parchement paper ready
9. Scoop a generous tsp of filling and place in the middle of the wrapper. Use your fingers to compress the filling. Spread a little bit of water around the filling and begin pleating the dumpling. Repeat until the mixture is used up. Be sure to press firmly to seal them!
10 . Bring a small pot of water to boil for the dumplings
11. Make the sauce by mixing together the chili oil, soy sauce, and black rice vinegar
12. Boil the dumplings for 3-4min (a couple minutes more if cooking from frozen)
13. Strain out the water and plate the dumplings. Spoon over the chili oil sauce and garnish with green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Sweet Chili Shrimp & Tofu Wonton Cups
These flavorful sweet chili shrimp and tofu wonton cups are great for parties. They look elegant and they're easy to make!
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This recipe was created in partnership with Kettle Brand
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Chiles Rellenos | Stuffed Roasted Poblano Peppers
Chiles Rellenos | Stuffed Roasted Poblano Peppers *Scroll to the bottom for recipe.
*Video en Español comienza al minuto 5:26 | Receta en Español se encuentra en el primer comentario de este video.
????Instagram:
????Recipe????
5 Poblano peppers
-Roast peppers on all sides until they become charred and blistered.
-Place peppers in a sealed container for 5 minutes. The steam will soften the skin making it easy to peel off.
-Remove charred skin.
-Cut a vertical slit on one side of the pepper, remove seeds.
-Rinse and pat dry with a kitchen towel.
????Batter
3/4 cup garbanzo flour
1 tsp black salt (egg salt) *Kala Namak
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp nutritional yeast
1/2 Tbsp onion powder
3/4 cup vegan milk -I used oat milk
-Place dry ingredients in a bowl, mix.
-Add milk, mix until the batter is lump free.
+1/2 cup garbanzo flour in a large plate to coat peppers.
????Making Chiles Rellenos
-Through the opening of each pepper fill with vegan cheese and other fillings of choice like vegan tofu, beef crumbles, sautéed or roasted veggies. My favorite veggie combination includes oyster mushrooms, corn and onion. *Do not over stuff to keep from spilling out.
-Close the opening with a toothpick
-Coat peppers in garbanzo flour, remove excess
-Coat peppers in batter, remove excess
-Add enough vegetable oil to a frying pan over low medium flame.
-When the oil is hot enough, fry coated poblano peppers.
-When golden brown on all sides remove.
***Remember to remove toothpicks before serving***
????Tomato broth
5 tomatoes (1lb 7oz) *Score an X at the bottom of each tomato to make peeling easier.
1 serrano pepper for a mild broth *Add 2 serrano's for a spicy broth.
1 cup water +more water to boil tomatoes
1/2 Tbsp vegan bouillon
1 large garlic clove
-Place tomatoes and serrano pepper in a small pot, fill with enough water to cover the tomatoes.
-Boil until tomatoes become tender. Turn off flame.
-Peel the skin off cooked tomatoes.
-Place tomatoes, serrano pepper, 1 cup water, vegan bouillon, garlic in blender cup.
-Blend until smooth and lump free.
????Infuse 1-1/2 Tbsp vegetable oil with a few onion slices over a medium flame.
-Remove onion when it caramelizes or leave in, your choice.
-Pour the tomato sauce through a colander into the hot infused oil.
-Slow simmer on low for a few minutes.
-Turn off flame when tomato broth begins to bubble.
????Serve with warm tomato broth. Eat right away for best results.
#veganchilesrellenos #veganfood #Mexicanveganrecipes
Vegan Chile Rellenos
Vegan Chile Rellenos
6 Large Hatch Green Chiles (hot) or Large Poblano Peppers (mild) or your large pepper of choice
6 Tomatoes
2 Jalapeños (optional)
4 Large Garlic Cloves or 6-8 Small-Medium Garlic Cloves
1/2 Onion (optional)
Set Oven to 450°F
Put Garlic Salt on Pans
Layout chiles/peppers, tomatoes, jalapeños, garlic cloves
Put Garlic Salt on top of them
Bake 15 minutes
3:09 Tofu Cheese:
Firm or Extra Firm Tofu
1/3 Cup Nutritional Yeast
1 Tablespoon Chili Powder
1 Teaspoon Garlic Salt
Set to the side
Flip chiles/peppers
Bake for 15 more minutes
4:27 Sauce:
Put baked tomatoes, garlic cloves, jalapeños (no stems)
Blend
I used a 10-inch x 13-inch pan (depends on the size of the peppers)
Pour half of the sauce in the pan
Let chiles/peppers cool for 5 minutes
Cut peppers open and then wash the seeds out and stems(optional to remove stems)
Skins may fall off, no need to peel them off
Fill with cheese
Pour remaining sauce over the top
Put foil over the top of the pan
Bake 20-25 minutes
Take foil off
Bake 5 more minutes
Let cool 5-10 minutes
Enjoy
9:22 Queso (if too hot):
Put everything in food processor/blender
Add 1/2 Cup Nutritional Yeast
Blend
Enjoy
10:04 Bloopers
1:40 No Oil Info:
Dr. Greger
Dr. Esselstyn
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