Vegan freaks out when he realizes he just ate cheese
Vegans don't just not eat meat, they don't consume anything that comes from an animal in any way at all. This footage of a vegan vlogger realizing he just ate some cheese shows how seriously Vegans take their lifestyle.
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Fruit Bowl Chutney & Cheese Quesadilla | Melissa Hemsley | Too Good To Waste | Waitrose
Food writer, chef and sustainability champion Melissa Hemsley shares her recipe for a fruit-bowl chutney – a great way to use up fruit that would otherwise be thrown away. And the tangy chutney works brilliantly in her super-simple cheese quesadilla.
70 percent of food waste in the UK comes from people’s homes and we’re on a sustainability mission to help you reduce the amount of food you throw away, as well as committing to cutting 50% of food waste across our supply chain by 2030.
Our #TooGoodToWaste series brings you top tips, tricks and recipe ideas from chefs and cooks who are passionate about sustainability and reducing food waste too. We’ll be focusing on some of the most wasted food items in the UK and showing you how to use them up in delicious ways rather than throwing them in the bin. If we can all just buy the food we need and use it all up, we can make a difference.
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Freestyle fruit-bowl chutney recipe
Makes 1 jar, Prepare 15 minutes, Cook 25 minutes
5 medium eating apples, unpeeled or 2 large ripe mangos, peeled
2 tbsp ghee or coconut oil
½ tsp ground turmeric
½ tsp ground cinnamon
6 tbsp maple syrup
120ml apple cider vinegar
For the spice paste
3 garlic cloves, peeled
3cm piece roughly chopped ginger
1 tbsp coriander seeds or 2 tsp ground coriander
1-2 chillies, deseeded if you prefer and chopped, or a pinch of chilli flakes to taste
3 tbsp extra virgin olive oil
1 First make the spice paste. Place the garlic, ginger, chillies and coriander seeds, if using, in the small bowl of a food processor and blitz to a paste, or pound together with a pestle and mortar. If you’re not using coriander seeds, then just finely chop everything and mix together with the ready-ground coriander. Add the olive oil and blitz again.
2 Heat a small saucepan and melt the ghee or coconut oil, then add the spice paste and fry briefly. Chop the apples into 1cm pieces or, if using mango, cut up the peeled mango flesh into slightly bigger pieces.
3 Add the fruit, 1 tsp sea salt, ½ tsp black pepper, turmeric and cinnamon to the pan and gently fry on a low heat for 2-3 minutes, stirring regularly.
4 Add the maple syrup and vinegar and simmer, uncovered, for 15-20 minutes, stirring a few times, until thick and just like a chutney. Remove from the heat and taste for seasoning: it should be a delicious balance of sweet and sour. Pop the hot chutney into a large clean, sterilised screw-top jar. It will keep for about a week in the fridge.
Cook’s tip
To sterilise your glass jar and lid, first wash in hot soapy water and rinse well. Put the jar and lid onto a baking tray. Heat in the oven, either at 150°C, gas mark 2 for 1 hour 30 minutes or at 200°C, gas mark 6 for 20 minutes.
This recipe has been adapted from Melissa Hemsley’s book, Feel Good (Ebury Press, £22). Because it hasn't been created for Waitrose and tested by our food team, we are unable to answer any questions you may have.
NINJA FOODi and CHEESY QUESADILLAS in the SPRINGFORM PAN
NINJA FOODi and CHEESY QUESADILLAS in the SPRINGFORM PAN, You will love this just cut it like a pie
NINJA FOODi -
AMAZON PRIME -
PACE SALSA -
GOYA BLACK BEANS -
SWEET CORN -
MISSION BLOUR TORTILLAS -
SPRINGFORM PAN -
PARCHMENT AIR FRYER PAPER -
PLEASE VISIT OUR STORE -
Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
???? FULL RECIPE:
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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Easy Peasy Cheater Quesadillas
If this isn't the world's easiest quesadilla, it's certainly close. Fry a tortilla shell in a (vintage) cast iron skillet, add cheese and ham, and fold it over. It's a work night and I'm exhausted, and a simple dish like this is more than satisfying.
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