What We Ate In A Day - VEGAN MOM & BABY
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Recipes:
TOFU POPCORN CHICK'N
Author: Shae
Vegan and gluten free coated tofu chick'n pieces.
INGREDIENTS
350g / 13oz block firm or extra firm tofu
⅓ cup chickpea/garbanzo flour (I use all purpose white)
¼ cup nutritional yeast
1 Tbsp wet mustard (any kind: dijon, wholegrain etc)
1 tsp salt
1 tsp all purpose seasoning (I use season salt)
½ tsp pepper
⅓ - ½ cup water
2-3 Tbsp extra virgin olive oil or coconut oil
INSTRUCTIONS
Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use a heavy chopping board with some weights on top.
Meanwhile, prepare the coating.
Combine all dry ingredients in a bowl.
Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.
Add mustard and mix.
Break the tofu into big crumbles into the coating. You can also chop into 'sticks' or into nugget sized pieces. I prefer to do crumbles as its less fussy to cook and comes out just as good.
Combine tofu and coating.
Heat oil in a non stick pan.
Pour the tofu mix into the pan and spread so the tofu is on a single layer.
Cook on both sides until golden brown, adding oil as needed.
Nacho cheese sauce:
1 medium potatoe, cut in small cubes
1 large carrot, sliced
2.5 Tbsps nutritional yeast flakes
1.5 Tbsps extra virgin olive oil
2.5 Tbsps flour of your choice
some water (the water from boiled veggies)
1/2 Tbsp lemon juice
1/2 tsp sweet paprika
1 tsp salt
1 tsp mustard (I used Dijon)
1/4 tsp chipotle seasoning (optional)
Dice potatoes & carrots and to pot and bring to boil. Boil until soft about 20 min. Add all the ingredients to a food processor or blender. blend until smooth. Add in water from pot if needed. Keep adding until you are satisfied with the consistency.
Cooking Guru: S2E3 Apricot-Sage Chicken Breast & Steamed Green Beans
Recipe Below!
Apricot-Sage Chicken Breast and Steamed Green Beans (Dinner Episode)
Total Prep and Cook time: 1 hour
(Makes 2 large or 4 small servings)
Chicken Prep:
2 large boneless & skinless chicken breasts; cut in ½ to yield 4 pieces. (preferably free range)
Olive oil
Sea salt
Directions:
1. Place a chicken breast piece in an unsealed zip lock bag and pound with a meat hammer until flattened (about ¼ “ thick). Repeat with remaining breasts.
2. Rub with olive oil and sprinkle lightly with sea salt. Pan sear, turning once, over medium heat until lightly browned and cooked through. *Cook time: Approx. 3-4 minutes per side.
3. Place cooked chicken on an oven proof plate in a warm oven while you prepare sauce.
Apricot-Sage Sauce (Prep time: 15 minutes; Cook time: roughly 25 minutes)
2 tablespoons + 1 teaspoon olive oil
1 medium shallot, finely chopped
1/2 cup + 1 tablespoon apricot jam (sugar free is fine)
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon minced fresh sage leaf
1/2 cup dry white wine
Directions:
1. Heat oil in a saucepan and add shallots. Cook over medium-high heat until golden.
2. Add jam, brown sugar, soy sauce, sage, wine, and 1/2 cup water. Bring to a boil.
3. Reduce heat to low and let sauce reduce to a thick glaze (about 25 minutes), stirring as needed.
4. Plate chicken breasts and spoon sauce over top.
*Guru Tips*
-This sauce is equally delicious on pork.
Steamed Green Beans:
1. Place beans in a colander and rinse with cool water.
2. Remove tip ends of each bean by snapping them off.
3. Fill a shallow pan with 1/2 “ water and bring to a boil over high heat.
4. Place washed, trimmed beans in a steamer basket over the water and cover with a lid.
5. Steam for 3 to 4 minutes, checking with a fork . Beans are done when they are crisp-tender.
6. Remove steamer basket with beans from the pan, and place beans in a mixing bowl with a tablespoon of butter.
7.Toss to coat as the butter melts over the beans. Finish with a grind of sea salt if desired.
I've never eaten such delicious pork chops! Quick and Easy Garlic Honey Pork Chops Recipe
I've never eaten such delicious pork chops! Quick and Easy Garlic Honey Pork Chops Recipe
Ingredients and recipe:
685g Boneless pork chops
Cut the pork into cubes
Salt
Black pepper
Garlic powder
Paprika
Mix well
Set aside for 20 minutes
Medium heat
Olive oil
Place the meat into the pan
Fry for about 5 minutes
Flip over and fry for another 5 minutes
Remove from the pan
1tbsp unsalted butter
3 cloves of garlic
1tbsp soy sauce
1/4 cup honey
2tbsp cooking wine
Add the meat back to the pan
Stir fry for about 2 minutes
Remove from the pan
Parsley
Super tasty and delicious!
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PORK RIBS WITH MUSTARD SAUCE: BE THE HERO BEHIND THE BRAAI WITH BIC
PORK RIBS WITH MUSTARD SAUCE
There’s nothing like a rack of perfect pork ribs to really take your braai to the next level. Take a pic of your delicious results and show off in the comments!
WHAT YOU NEED (for the mustard - makes 1 jar)
BIC® Megalighter and BIC® FIrelighters
1 cup smooth apricot jam
1 tin (50 g) or ¾ cup hot English mustard powder
1 tot oil
1 tot grape vinegar
1 tsp salt
FOR THE RIBS
Rack of pork ribs without any marinade
Salt and pepper
WHAT TO DO
1. Light the perfect fire with your BIC® Megalighter and BIC® Firelighters.
2. Season the ribs with salt and pepper and gently braai over medium heat for 30 minutes, turning the ribs often, until they are cooked, and nice and crispy on the edges.
3. Add all the ingredients for the mustard to a small bowl and mix everything well. The mustard powder, as well as the apricot jam, has a tendency to make small lumps. You need to stir and press on all the lumps until they are gone.
4. Serve the ribs with the mustard and ENJOY!
TIP: you can put the leftover mustard into a glass jar with a sealable lid and let it rest in a cool place and use within a few days, if there’s any left over.
For more visit facebook.com/BICSALighters