Afro-Vegan by Bryant Terry | Cookbook Review by Mary's Test Kitchen
Here's my book review of Afro-Vegan by Bryant Terry. It's a collection of recipes, complete with music selections, inspired by African, Caribbean and Southern (US) cuisine. In this review, I try the Basil Salt, Heirloom Tomato Salad, Creamy Red Bell Pepper Sauce, and Lil Po'Boys.
Blog post:
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Recipe links:
Creamy Red Bell Pepper Sauce:
Lil Tofu Po' Boys:
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Buy Afro-Vegan by Bryant Terry
on Amazon (us):
on Amazon (Canada):
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Other links mentioned in this video
The Best Vegan Chocolate Chip Cookies:
Every Happy Herbivore Cookbook:
Simple French Bread Tutorial:
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I Only Ate Fruits and Vegetables for 14 days | Amazing Results.
I only ate raw fruits and vegetables for 14 days and it heal my body in different ways and most importantly I lost 10 pounds and I now enjoy fruits and vegetables as meal.
How to Make Vegan Quiche | Recipe by Mary's Test Kitchen
This vegan quiche is super easy to make and easy to customize with your choice of fillings. When I first went vegan, I tried lots of vegan quiche recipes that really let me down. But once I tried Burmese tofu, a soy-free traditional food from Burma, I knew I had the perfect eggless filling for quiche.
This recipe was made especially for Cherie Stokes who won the last secret word game. I hope you like your prize, Cherie!
Links mentioned:
Burmese Tofu:
Mushroom Dumplings:
Gunkan Sushi:
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Chickpea Quiche with Mushrooms & Peppers in a Whole Wheat Crust Recipe
FULL PRINTABLE RECIPE:
Ingredients (US)----------------
Whole Wheat Crust:
1 1/2 cups all-purpose whole wheat flour
1/2 cup vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
2-4 tablespoons ice water
Vegetable Filling:
1 cup mushrooms, diced
1/4 cup red bell pepper, diced
1 tablespoon shallots, minced
1 clove garlic, minced
Chickpea Filling:
1 cup chickpea flour (chana/besan/garbanzo/etc)
1 cup room temperature water
2 cups water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Ingredients (Metric)----------------
Whole Wheat Crust:
190g all-purpose whole wheat flour
115g vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
30-60ml ice water
Vegetable Filling:
80g mushrooms, diced
35g red bell pepper, diced
9g shallots, minced
3g garlic, minced
Chickpea Filling:
120g chickpea flour (chana/besan/garbanzo/etc)
235ml room temperature water
470ml water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Full recipe + blog post:
NOTES
I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate.
Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour.
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The Homemade Vegan Pantry by Miyoko Schinner | Cookbook Review by Mary's Test Kitchen
Buy The Homemade Vegan Pantry:
In this cookbook review, we try Soy Milk, Classic Egg-less Mayo, Golden Nuggets, Mac n Cheese, and Ice Cream; all vegan, of course! Also known as the Queen of Vegan Cheese, Miyoko Schinner is a vegan chef, cookbook author and entrepreneur. Her new vegan cheese company launched in 2014 and has been getting amazing praise for their cultured nut products.
Buy the book on Amazon.com:
Buy the book on Amazon.ca:
More books from Miyoko Schinner:
COOKBOOK REVIEW REQUESTS
I will try to accommodate requests but please keep in mind that I do buy these books with my own money. Perhaps one day that will change but for now, that's how I work. Here's a link to all the vegan cookbooks that I have access to:
Remember these cookbook reviews are only my opinion (and I mention other's opinions if they shared in the food) and it is 100% ok to have a different opinion. We all have different palates depending on what kinds of foods we have been exposed to and what we grew up with.
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Links mentioned:
Miyoko's Well-Crafted Mac and Cheese Mix:
Easy Lentil Mushroom Burgers:
Beer-Battered Cauliflower
Burmese Tofu (soy-free):
Book Review Playlist:
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My blog:
Support me on Patreon:
Bryant's new book Afro-Vegan:
http://www.bryant-terry.com/newbook
Made with PicFlow »
Song by Mbiri Young Stars - Ndiri Ndanogio Niwe
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
BAKING STEEL:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
HALF SHEET TRAY + RACK:
RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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