How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Large Cutting Board:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
A TURKISH CLASSIC, 'IMAM BAYILDI' RECIPE - Fried And Stuffed Eggplants
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home
A TURKISH CLASSIC, 'IMAM BAYILDI' RECIPE - Fried And Stuffed Eggplants
Music: Yemen Turkusu - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you 'IMAM BAYILDI' (Muslim priest fainted) recipe. It is believed that, a priest is fainted because of the delicious taste of the meal, or it is also believed that, he fainted at the great cost of the olive oil used to make it :) This classic Turkish dish is extremely delicious, hope you give it a try!
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Click to watch: 'Easy And Light Turkish IMAM BAYILDI' recipe:
INGREDIENTS
4 small eggplants (aubergine)
2 medium onions
1 medium tomato
1 long, sweet green pepper
9-10 cloves garlic (peeled)
1 cup fresh parsley
1/2 cup fresh mint
Granulated sugar
Olive oil
Salt & pepper
DIRECTIONS
Remove stems of eggplants.
Then peel the skin lengthwise, giving a striped effect, like zebras.
Fill a large bowl with water, add 1 tsp salt and mix well.
Transfer eggplants into the salty water.
Put a plate on top to keep them completely submerged, set aside for 30 minutes.
When the time is up, rinse and drain, pat them dry.
Wrap them in paper towels, set aside until needed.
To make the filling: peel the onions, slice into half-moon shapes.
Seperate the onion slices, set aside.
Chop the garlic cloves coarsely.
Remove the stem of tomato, peel then cut into cubes.
Rinse the green pepper, remove the stem and the seeds, chop finely.
Heat 3-4 tbsp olive oil in a pan, over medium low heat.
Add the onions and cook, stirring often, for about 10-12 minutes or until very tender but not coloured.
Add green pepper, cook together for 2-3 minutes.
Add garlic and cook for 1 minute.
Add the tomato, mix.
Sprinkle a pinch of granulated sugar.
Add chopped fresh parsley and mint.
Season to taste.
Mix then turn off the heat.
Transfer the filling into a bowl, set aside.
The newspapers on the floor are might be a good idea, before beginning the frying process :)
Heat 1 cup olive oil in a pan, over medium to medium high heat.
Add the eggplants and fry, until golden brown on each side, making sure to turn carefully.
You can also roast them in the oven (180°C/360°F) for about 35-40 minutes, making sure to drizzle with olive oil.
Transfer the fried eggplants into a baking dish to cool.
In the meantime, preheat oven to 160°C. (320°F)
Keeping the tops and bottoms attached, split the eggplants open lengthwise, but don't slice completely through them.
Using a spoon, gently press the flesh until it's flattened, to make eggplant boats.
Sprinkle the flesh with a tiny pinch of sugar and salt.
Then spoon the filling into the boats, trying to stuff in as much as possible.
Use any remaining filling for the sauce, first puree in a blender.
Then add 1/2 cup hot water, and a pinch of salt and pepper, mix.
Pour the sauce into the baking dish and spread, it is OK to add some hot water, if the bottom of the dish seems dry.
Bake for about 30-35 minutes.
Ones baked, let cool to room temp.
Occasionally mix the filling during baking, to help keep moisture on the surface area, or cover the dish with foil loosely.
Transfer cooled 'IMAM BAYILDI' into a serving dish.
Cover and refrigerate overnight.
Before serving, garnish with some chopped fresh parsley.
Best eaten, the day after it's made, and served at room temp.
READY :) Thank You For Watching!
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The 3 Healthiest Vegetables You Need To START EATING! | Dr. Steven Gundry
We’ve all been taught that vegetables are some of the BEST foods we can eat to support our health. While that is true, there are some that are much more beneficial than others. Dr. Gundry shares his 3 favorite vegetables that can help improve your health and longevity. From a lectin blocking vegetable to a type of green that can give you long-lasting energy, improve your digestion & metabolism, and keep you healthy as you age - you need to start incorporating these into your diet!
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Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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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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