WHAT I EAT IN A WEEK | VEGAN COMFORT FOOD #007
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RECIPES
CHEDDAH & CHIVE GRITS 0:01
2 cups grits
1/4 cup cashew cheddar spread
1- 2 tbsp chive, chopped
1 tbsp vegan butter
1/4 tsp garlic powder
salt & pepper to taste
GRAPE JAM
see previous
BUTTERFLY LEMONADE 1:01
butterfly pea tea
SWEET POTATO QUINOA PANCAKES 1:35
*see original creator
sub apple sauce for sweet potato puree
CHIK'N NOODLE SOUP 2:25
vegan chick'n
2 cups no chicken stock (or bouillon + water)
1 celery stalk, diced
1 carrot, diced
sage, parsely, salt + pepper to taste
1 cup udon noodles (or pasta of choice)
SMOOTHIE 3:04
1 cup pineapple
2 - 3 frozen banana
1.5 cups almond milk
1/4 tsp blue majik (or spirulina of choice)
1/4 cup frozen blueberries
PISTACHIO MATCHA 3:24
see previous video
PB&J 3:38
sourdough
peanut butter
sea salt
grape jam*
*see previous video
GRAPEFRUIT TEA 4:08
8oz hot water
1/4 tsp cinnamon powder
3-4 tbsp grapefruit syrup*
*see previous video
BAGEL SAMMIE 4:25
plan bagel
miyoko's vegan cream cheeze
red onion
cucumber
tomato
salt + pepper to taste
BUFFALO CHIK'N SAMMIE 4:56
chik'n (or meat substitute)
1/4 yellow onion, diced
1 tbsp vegan butter
1 tbsp hot sauce
salt + pepper to taste
1 pita
butter lettuce
tomato
PEACHES N' CREAM PARFAIT 5:49
vanilla bean cashew yogurt
peaches, fresh or frozen (defrosted)
whipped coconut whipped cream
HISBISCUS SANGRIA 6:15
1/2 tsp hibiscus
1 cara cara orange, sliced
1 cinnamon stick (or powder to taste)
16 - 24 oz water
*sweeten when served
CROUTONS 6:55
bread of choice, cut into squares
1 tbsp oil
1tbsp italian herbs of choice
MARGHERITA PIZZA 7:30
1 pita
1-2 tbsp pasta sauce
miyoko's mozzarella cheeze
fresh, basil
VEGAN PARMESAN 8:12
nutritional yeast
cashews
salt, garlic, & onion powder
CARROT CAKE SMOOTHIE 9:01
1/2 cup carrot juice
1 cup almond milk (or plant-based milk of choice)
2 frozen bananas
2 dates
1/4 tsp cinnamon
pinch nutmeg
1/2 tsp vanilla extract
MAC & CHEEZE 9:54
elbow macaroni
1/2 cup sweet potato puree
1/2 cup cashews, soaked
1 1/4 cup oat milk
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 tsp onion powder
salt + white pepper to taste
SWEET & SAVORY GRILLED CHEEZE 11:03
2 slices cinnamon raisin bread (or sweet bread of choice)
2 slices vegan cheeze (chao tomato cayenne)
KALE + TOFU BOWL 11:34
2 tsp avocado oil
sichuan tofu
1 cup lacinato kale, chiffonade
2 garlic cloves
1 tbsp stock
salt + pepper to taste
1-2 tsp pumpkin sead
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TECH
Canon M10
Final Cut Pro X editing software
CONTACT
get in touch at abetweene@gmail.com
FTC
this video is not sponsored. some linked products may grant me a small commission.
turkey ham sandwiches for Thanksgiving season.
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Clover Olive Pride Moroccan spiced beef and legume soup #2 | Afternoon Express | 24 March 2020
As we all do our bit of social distancing, you might be needing some inspirational ideas on meals to cook and freeze. Our Moroccan spiced Beef and legume soup is one hearty, flavour packed meal to feed your family and a freezer-friendly meal to have ready on hand for whenever you need it.
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Reuben Riffel Explores Durban on the #OlivePrideChefsTour (OLIVE PRIDE) | 11 May 2021
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TURKEY CORNBREAD CASSEROLE - OUTDOOR COOKING - OMNIA OVEN
Continuing our series of thanksgiving themed easy camping recipes, cooking using our Omnia Oven, today Edye makes a delicious Turkey Cornbread Casserole. While we used the Omnia oven for this camping recipe, you can make this in your Coleman Camp Oven, RV oven, or at home. We used leftover turkey, but you can certainly cook up some fresh turkey for the dish.
Ingredients:
10.5 ounces Campbell’s Condensed Cream of Mushroom Soup
2 cups leftover cooked turkey, season to taste.
1 ¼ cups frozen mixed vegetables thawed
8.5 ounces Jiffy Honey Corn Muffin Mix
¾ cup milk or half and half
1 egg
¾ cup cheddar cheese shredded
Directions:
Grease the Omnia silicone dish or aluminum dish.
Combine soup, turkey, thawed vegetables, and seasonings of choice in a bowl.
Spread into the prepared pie plate.
In a separate bowl, combine Jiffy corn muffin mix, milk, egg, and cheese.
Pour the cornbread mixture over the turkey mixture.
Bake for 55 minutes or until the cornbread is cooked through.(We had our Omnia at a steady 200 degrees for mins).
Rest 10 minutes before serving.
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Music: Epidemic Sound -
Products Links:
These are amazon affiliate links - As an Amazon Associate we earn from qualifying purchases (small as it may be, lol) - but... AT NO ADDITIONAL COST TO YOU! This helps us continue to bring more videos to you !
Omnia Gear we use:
Omnia Oven -
Omnia Kit (5 products) -
Omnia Oven Silicone Mold -
OMNIA Silicone Mold Duo -
Omnia Oven Muffin Ring -
Omnia Oven Baking Rack -
Omnia Maxi Pan -
Omnia Oven Thermometer -
Omnia Non-Stick Pan -
Omnia Case EWA -
Omnia Bamboo Trivet -
Camp Chef Gear we use:
Camp Chef Everest 2X Propane Stove -
Camp Chef Everest 2 Propane Stove -
Camp Chef 3 Burner Stove w/Grill Box -
Camp Chef Carry Bag for Everest 2 and 2X burner stoves -
Camp Chef Fry Griddle -
Camp Chef Regulator Hose Kit -
Camp Chef Folding Side Shelf -
Camp Chef 3 Burner Griddle -
Other gear you see in our videos:
Coleman Cascade 18 -
Martin 2 Burner Propane Stove -
Coleman PowerPack Propane Stove -
Weber Q2200 Propane Grill -
Kitchen Aid Handheld Wireless Mixer -
Cheaper thermometer for Omnia Oven (works just as well) -
Gorilla Grip Heat Resistant, Waterproof, Silicone Mini Potholder Mitts, Set of 2 -
Kohree 6 ft propane adapter hose -
Gazelle 8 person screen house -
Big Berkey Gravity Fed Water Filtration -
Camera Gear
Autel Lite Plus Drone - or
Go Pro 10 -
???? General Disclaimer:
The information contained in the multimedia content (“Video Content”) posted represents the views and opinions of the original creators. The Video Content has been made available for informational and educational purposes only. We (Stu and Edye) hereby disclaim any and all liability to any party for any direct, indirect, implied, punitive, special, incidental or other consequential damages arising directly or indirectly from any use of the Video Content, which is provided as is, and without warranties.
Chicken Enchiladas | Classic Southern Recipe | Faye Thompson | @southerncooking
Chicken Enchiladas
2 (8 oz) cans tomato sauce
2 (10 ¾ oz) cans cream of chicken soup
2 (16 oz) c sour cream
2 jalapeno peppers, chopped
½ medium onion, chopped
¼ tsp black pepper
1 tsp salt
2 c cubed cooked chicken
2 c shredded cheese
18 (8 in) tortillas
I like to use a foil pan (11 ¾ x 9 ⅜ x 2 ⅜ inches). Spray each pan with a cooking spray. Each pan should hold 9 Enchiladas. In a large bowl, combine the tomato sauce, soup, sour cream jalapenos, onion, pepper, salt, cooked chicken, and cheese. Be sure to save tomato sauce and cheese for the topping. Spread the chicken mixture down the center of each tortilla. creamy up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake at 350°F for 30 minutes or until edges are bubbly. You can freeze and thaw in the refrigerator overnight. Bake, covered, at 350°F for about 30 minutes.
Topping
¼ c canola oil
¼ c all-purpose flour
1 tsp salt
½ tsp black pepper
1 ½ tsp garlic powder
2 tsp ground cumin
½ Mexican oregano, dried (badia)
2 Tbsp Mexican chili powder (Tajin)
2 c chicken broth (cold)
Mix oil and flour in a fry pan. Cook over low heat until light brown. Add chicken broth stirk until thickened and smooth. Pour other ingredients mixing well, pour over enchiladas, and bake as written above. You can freeze any amount in the refrigerator overnight. Bake covered at 350°F for 30 minutes or until edges are bubbly.
Chapters
0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
7:40 Presentation
7:54 Photos
9:30 Outro
#fayethompson #cooking #recipe #chicken #enchiladas