How To make Spicy Eggplant Miso Saute with Bulgur

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


ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:


If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

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.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography

You are watching:

Teaching white Woman how to eat Africa food the right way #shorts #youtubeshorts #youtube #viral

Chinese spicy eggplant with(out) ground beef (Low Oil version)少油版的肉糜茄子

Chinese spicy egg plants with ground beef

Ingredients:
ground beef 80g
3 Chinese long Eggplant
1 Spring onion
1 Small Ginger
3g Sichuan Peppers
3 cloves of garlic
one tea spoon of black bean paste
few drops of soy sauce
pinch of salt
chicken/ Veggie stock
Chili flake
1-2 table spoons of vinegar

-----------
MUSIC FROM
Karakter - Sakura:
thanks thanks thanks!

Ottolenghi's Udon with fried aubergine, walnut and miso

Hania attempts to make udon from scratch and cooks a recipe from Yotam Ottolenghi's cookbook 'Plenty More.'

Udon videos that I watched:





Neither of us are professionals so please feel free to comment on probably better ways of cooking or just share your thoughts :)

Follow us on instagram:

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


YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:



If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

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.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography

B9GJJ5DRJ2AQNIRV
ZSFD95QRARVLBHCI

You are watching:

10 Minutes Easy Recipe Eggplant Rolls, Get Ready for Ramadan | رولات الباذنجان وصفه رائعه لرمضان

#easy #food #dinner #recipe #delicious #fast #ramadan #stuffed #rolls #cheese #simple