The POKE BOWL Recipe to make EVERY WEEK!
LEARN HOW TO MAKE THE PERFECT HOMEMADE VEGAN POKÉ BOWL RECIPE TODAY!
LAY HO MA! This is a perfect summer recipe that is tasty and refreshing. Join me in this episode and learn how to make an easy but delicious veggie poke bowl recipe. Let's begin
POKÉ BOWL INGREDIENTS:
1/2 cup black rice
1/2 cup water
1g wakame seaweed
50g purple cabbage
1/2 carrot
1 stick green onion
1/2 avocado
2 cooked beets
1/4 cup edamame
1/4 corn
1 tsp white sesame seeds
1 tsp black sesame seeds
lime wedges to serve
DRESSING INGREDIENTS:
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp miso paste
1 tbsp gochujang (
1 tsp toasted sesame oil
1 1/2 tbsp soy sauce
Directions:
1. Rinse and drain the black rice 2-3 times
2. Tear the wakame seaweed into small pieces and add to the rice along with the 1/2 cup water
3. Heat the rice on medium high heat. When the water starts to bubble, give it a good stir. Then, lower the heat to medium low. Cover and cook for 15min
4. Finely slice the purple cabbage and green onion. Chop the carrot into fine matchsticks. Chop the avocado and cooked beets into small cubes
5. After 15min, turn the heat off and allow the rice to steam further for another 10min. When the rice is cooked, give it a good stir and let it cool
6. Whisk together the dressing ingredients
7. Assemble the ingredients as you desire and pour over the dressing
8. Sprinkle with the white and black sesame seeds and serve with a wedge of lime
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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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Japanese Marinated Mushrooms - Pickled Shimeji & Shiitake
This marinated Japanese mushroom recipe features a medley of shimeji, maitake, and nameko mushrooms, but it can also be made with wild or cultivated mushrooms like button, cremini, shiitake, or portobello. It's an easy and versatile make ahead dish that's perfect for home entertaining. I'll show you how to saute the mushrooms before marinating them overnight in a tangy, sweet pickling brine. Serve these on crostini or salads, stuffed into sandwiches, or as a side dish for roast meats and seafood.
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✚ RECIPE ✚
JAPANESE MARINATED MUSHROOMS ▶
✚ INGREDIENTS ✚
2 tablespoons olive oil
500 grams mushrooms (I used a mix of maitake, shimeji and nameko)
red chili flakes (to taste)
1/4 teaspoon salt
12 grams dark brown sugar
5 grams basil
2 tablespoons rice vinegar
1 tablespoon dashi soy sauce (recipe:
1 scallion
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INDEX:
0:00 Intro
0:25 Ingredients
1:19 Prepare Herbs
2:10 Prepare Mushrooms
3:19 Saute Mushrooms
5:00 Marinate Mushrooms
5:35 Serve Mushrooms
5:55 Taste Test
#japanesefood #mushroomrecipe #shimeji #sidedish
Haitian Wild Mushroom rice (du riz avek djondjon)
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Click here to watch Haitian fried fish video:
Click here to watch Haitian marinade (epis Haitian):
INGREDIENTS
3-4 crabs
Raw shrimps
Green peas or Lima beans
Rice
Parsley
Epis Haitian (marinade)
Scotch pepper
Clove powder or (whole cloves)
Maggi cubeq
Djondjon cube
Djondjon (wild mushrooms)
Yellow butter
Canola oil
You can find wild mushrooms at your local caribbean supermarket, if not then you may always use the djondjon cube alone.
If unable to find at local supermarket which are usually 3 or 4 cubes for $1
Click this link to purchase
MAGGI Djon Djon bouillon cubes - mushoom flavored 1 box (48 cubes)
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Jamie's Perfect Mushroom Risotto
Get your new year going with this easy risotto recipe. Jamie cooks up a classic Mushroom version in his own home using dried porcini but check what's fresh where you are and give it a go then let us know how you get on.
This recipe was first seen on the Jamie at Home TV series in 2007. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste
Recipe here:
Music: How High | Bibelots |
Thumbnail photography by David Loftus
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Perfect Welsh Rarebit & Chilli Jam |
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STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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How to cook marinated mushrooms 〜Miki’s Kitchen〜
#washoku #japanesefood #mushroom
I’m going to tell you a tip for making the most of the flavor of mushrooms.
It’s “don’t wash them”. If you wash mushrooms, their flavor will reduce.
0:32 start cooking
6:58 tasting
~ Ingredients for 4 servings ~
100g of bunapi mushrooms
100g of hiratake mushrooms
100g of eringi mushrooms
1 clove of garlic
1 Tbsp of olive oil
Salt and pepper
1 tsp of chicken stock powder
1 tsps of sugar
1 Tbsp of rice vinegar
1 Tbsp of soy sauce
1/2 of red pepper
Parsley powder
~Directions~
1. Cut off the hard tip of bunapi mushrooms, and separate them.
2. Cut eringi mushrooms in half and slice them.
3. Cut hiratake mushrooms into bite size pieces.
4. Peel and slice garlic. Then slice a red pepper and remove the seeds.
5. Make vinegar sauce. Place chicken stock powder, sugar, rice vinegar and soy sauce in a cup, and add red pepper.
6. Heat a pan on medium heat, and place olive oil and garlic in it.
7. Add all of the mushrooms and fry them.
8. When they are cooked, sprinkle salt and pepper.
9. Add vinegar sauce and simmer for about 1 minute.
10. Put them in a container and cool them in the fridge.
11. When they get cool, serve them on a plate, and sprinkle parsley powder.
You can see other mushroom recipes.
How to make marinated mushrooms
How to make Fried tofu with mushroom sauce
How to make Seasoned rice with mushrooms
How to make baked shiitake with ponzu sauce
How to make shiitake mushrooms with mayonnaise
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