HIGH PROTEIN VEGAN RECIPE | Panisse (Loaded Chickpea Fries)
ASMR version:
Chickpea fries loaded with tofu cashew mayo, spicy mayo, crispy chickpeas, pinenuts, pickled onions and celery, fresh dill and cracked black pepper.
Ingredients:
Pickles: Water - 105g. White wine vinegar - 100g. Iodized salt - 5g. Red beet, peeled, chopped - 1 piece. Red pearl onion, peeled, sliced - 1 piece. Celery, cut into 3 - 1 stalk.
Panisse: Parsley, chopped - 1½ tbsp.Dill, chopped - ¾ tbsp. Lemon zest - 1 tsp. Garlic powder - 1 tbsp. Iodized salt - 1 tsp or to taste. Chickpea flour - 85g. Water - 400ml.
Mayo: Extra-firm tofu - ¼ block. Cashews, roasted - 70g. Lemon juice - ½ tablespoon or to taste. White wine vinegar - 1 tablespoon or to taste. Water - as needed. Mustard, ground - ⅛ teaspoon. Iodized salt - to taste. Maple syrup - to taste.
Spicy mayo: Mayo - ½ the amount made. Hot chili powder/Cayenne - ¼ tsp or to taste. Paprika - ¾ tbsp. Garlic powder - 1 tsp.
Garnish: Chickpeas, canned, drained - ½ cup. Pickled celery, diced. Chives, chopped - ¾ tbsp. Pinenuts, roasted - 1 tbsp. Dill. Black pepper, coarsely cracked - ¼ tsp.
Instagram: @leroyvgang
Full written recipe sheets available to monthly patrons on:
Ko-fi (tipping option available):
Patreon:
Music: Teggoon & Xomu - Recollections
LIVE from Sicily Favorite Sicilian Foods! #Sicily
Join us for a fun chat about some of our favorite Sicilian foods. Some are from restaurants, street foods, home cooked or seasonal produce. In between courses we talk about the current situation in Italy and we even do a couple of recipes.
For more recipes watch these videos:
*Recipe for Caponata:
*Recipe for Arancini:
*Recipe for Scacciata:
*Recipe for Swordfish dishes
*We have many more Chats from Sicily on our playlist plus over 75 videos from all over Sicily.
*If you enjoy our work please consider making a donation to our GoFundMe campaign here :
Cod Fish Recipe | How to cook Cod Fish with Creamy Butter Garlic Sauce
Cod Fish is known for its flaky white flesh and mild taste. Today I will show you how to cook Cod Fish with Creamy Butter Garlic Sauce. This Cod Fish Recipe is sure to become a favorite.
⬇️ ⬇️ INGEDIENTS AND MORE BELOW ⬇️ ⬇️
❋Please Subscribe |???????? | Share:
❋ Click the ???? to get notified when new videos are posted.
❋ Channel Donations:
✉️ Business Inquiries Only: RoseOatleyBiz@gmail.com
----------------------------------------------------
✦PRODUCT LINKS✦
???? SHOP MY FAVORITES IN MY AMAZON STOREFRONT:
►
► Thermometer:
► Pans:
----------------------------------------------------
✦INGREDIENTS✦
☐ Fresh Cod Fish
☐ Olive or Avocado oil
☐ Salt/Pepper
☐ Thyme
☐ Rosemary
☐ Cajun Seasoning
❋TO PAN:
☐ 2 Tbsp Olive oil
☐ 4 Tbsp unsalted better
☐ 1 sprig of rosemary and thyme
☐ 2 cloves of garlic
❋SAUCE:
☐ 3 Tbsp unsalted butter
☐ 1/3 cup diced onions
☐ 3 cloves of garlic minced or 3 tsp minced garlic
☐ 1 tsp rosemary
☐ 1 tsp thyme
☐ 1/4 Cup white cooking wine
☐ 3/4 Cup heavy cream
❋ Garnish with chopped parsley
❋ Serve with Asparagus or your favorite veggies
✅ WATCH VIDEO FOR COMPLETE COOKING INSTRUCTIONS!
----------------------------------------------------
DISCLAIMER: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). Thank you for supporting my channel so I can continue to provide you with free content each week!
----------------------------------------------------
►FOLLOW ME ON:
???? TikTok:
???? Amazon Storefront:
???? Pinterest:
----------------------------------------------------
#codfishrecipe #howtocookcodfish #cod #codfishwithcreamybuttergarlicsauce #roseoatley, #recipes, #cooking, #recipeideas, #craftingtutorials, #homeorganization, #money, #insurance
I Made Palermo's Most Famous Street Food
We're making two of Palermo's most famous street foods: Panelle & Cazzilli. When I travelled to Sicily, Italy to find the traditional dishes that just happened to be vegan, I of course had to try Panelle & Cazzilli. Panelle are chickpea fritters, while Cazzilli are Palermo's potato croquettes.
This is part of my series Vegan Cultures, where I explore traditional plant-based food from around the world.
FULL RECIPES
Pane e Cazzilli:
Pane e Panelle:
EQUIPMENT
Food Processor:
Potato Ricer:
Want to support my work? You can buy me a coffee:
SOCIAL
Instagram:
TikTok:
Facebook:
Pinterest:
Website:
Favourite Food Spots:
Chapters:
00:00 Intro
00:28 Cooking Potatoes
01:00 Leftover Potato Peels
01:12 Preparing Cazzilli
01:59 Panelle Intro
02:23 Preparing Panelle
03:25 Frying Cazzilli
03:42 Frying Panelle
03:53 Serving
04:05 Tasting
05:48 Gremolata
06:15 Tasting
06:26 End
Filmed & edited by Zachary Costa
(as an Amazon Associate I receive a small commission from affiliate links)
How To Cook Classic Chickpea Loaf
This is a delicious alternative for vegetarians who are missing good old meatloaf. Student Chef Kim from Lincoln Culinary Institute uses chickpeas as the main protein source for her “signature” dish. She uses a food processor to make combining ingredients easy...chickpeas, onions, carrots, celery, garlic, panko breadcrumbs, almond milk and more. She reminds us to pulse, but don’t overmix, then fill the loaf pan and bake. To complete the meal, Kim has kept the vegetarian theme throughout. What goes better with a “loaf” than potatoes? Kim roasted red bliss. The kicker is that Kim’s gravy, which she pours over both, is also meat free!
Under-the-radar Food Tour of SICILY, Italy - Sicily STREET FOOD + ITALIAN Couscous | Vegan Cultures
Did you know that a lot of Italian food just happens to be vegan?
In my series Vegan Cultures, I explore traditional plant-based food from around the world. In collaboration with @SlowFoodInt and with the support of Meatless Monday, this episode is taking us to Sicily.
CHAPTERS
00:00 Intro
00:42 Pane e Panelle
03:34 Cazzilli
07:47 Pesto alla Trapanese
09:08 Couscous con Verdure
13:43 Scaccia
15:22 Buccaturedda
16:31 Scifitieddu
17:01 Vastedda
20:04 Modican Chocolate
26:45 Granita
Find all the food spots here (mobile only):
We're starting in Palermo to taste some of its famous street food like Pane e Panelle (chickpea fritters in a sandwich) and Cazzilli (potato croquettes).
In Trapani, we'll taste a traditional pesto called Pesto alla Trapanese, which is served with the local pasta shape Busiate. Here, we also learn that Sicilians have their very own couscous dishes, which are a product of North African and Arabic influences. We'll taste Couscous con le Verdure, a delicious dish of couscous soaked in a rich vegetable stock and served with veg.
Afterwards, the journey takes us to Modica, where we find some local stuffed flatbreads like Scaccia and Buccaturedda filled with loads of herbs, tomatoes and aromatics, as well as a savoury pastry called Scifitieddu that is filled with Italy's best summer ingredients. And there's Vastedda, a simple fried dough snack.
Modica is also known for its very own method of making chocolate, a result of the Spanish reign during which cocoa beans arrived in Sicily. We'll see how the chocolate is made from scratch and why it is so different to any other chocolate you might have had before.
And finally, we'll visit Taormina to taste Sicily's famous granita with five different flavours: Strawberry, peach, lemon, almond and coffee. Plus, we'll learn that granita is actually a breakfast and sometimes even eaten with bread!
This series is all about the kind of food that just happens to be vegan - food that emerged from poverty, religion or foreign influences. As such, it’s the type of food that can be truly sustainable. It has already stood that test of time to prove that its core ingredients can grow dynamically in the local climate, while the dishes that sprung from it have been welcomed into the cultural fabric.
But often, these dishes get overlooked as plant-based options. So it's time to uncover the under-the-radar plant-based foods that exist all around us.
Let me know in the comments which culture I should visit next and what kind of dishes I might find!
Want to support my work? You can buy me a coffee:
SOCIAL
Instagram:
TikTok:
Facebook:
Pinterest:
Website:
Favourite Food Spots:
Thanks for watching!