How To make The Vegetarian Restaurant's Lemon Poppyseed C
3/4 c Sunflower seed oil
1 c Demerara sugar *
4 Eggs
1/4 c Milk
2 ts Vanilla
2 c Unbleached pastry flour
1 ts Baking powder
1/2 ts Salt
1/4 c Poppyseeds
1/4 c Finely grated lemon rind
GLAZE 1/2 cup demerara sugar 1/2 cup fresh lemon juice
1. In electric mixer blend oil, sugar and eggs. Add milk and vanilla.
Blend. 2. Sift flour, baking powder. Add salt and poppyseeds. On low speed add dry
ingredients to wet and blend just until combined. 3. Fold in lemon rind by hand. Pour batter into an oiled 6 to 8 cup bundt
cake pan. Bake in a 350F oven for 40 to 50 minutes or until done. 4. To make glaze, combine the 1/2 cup sugar and lemon juice. Heat,
stirring, until sugar is just dissolved. 5. Remove cake from oven, cool 10 minutes then invert on to plate. Using a
fork, poke holes over entire surface of cake and carefully pour on glaze. Let soak before serving. Makes 8 to 10 servings. * This sugar with a molasses flavor can be found at bulk food shops. If not available, substitute granulated sugar, plus a little molasses. From: Susan Stachyra, bakeshop manager for Vegetarian Restaurant 4 Dundonald St. Toronto, Canada Source: Starweek Magazine, Toronto Star Feb 26 94 -----
How To make The Vegetarian Restaurant's Lemon Poppyseed C's Videos
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Kcal 2056 | P 82g | C 94g | F 162g
Ingredients -
1/2 cup Sunflower Seeds
1/2 Cup Pumpkin Seeds
1/2 Cup Flax Seeds
1/2 Cup Chia Seeds
1/2 Cup Hemp Seeds
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Tofu Broccoli Stir Fry Recipe Takeout Style | HIGH PROTEIN Meals for Vegetarian and Vegan Diet
Tofu Broccoli Stir Fry Recipe Takeout Style | HIGH PROTEIN Meals for Vegetarian and Vegan Diet
???? Let me know in the comments if you enjoyed my Vegan Tofu and Broccoli Stir Fry Recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
350g Extra Firm Tofu - cut into 1 inch X 1 inch cubes
1 Tablespoon Corn Starch
3 tablespoon Cooking Oil (I have used LIGHT olive oil which has a high smoking point)
1/4 Teaspoon Salt OR to taste (I have added pink Himalayan salt)
130g / 1 Cup Onion - Sliced 1/8 inch thick
300g / 5 Cups Broccoli - cut into florets
1+1/2 Tablespoon Garlic - 4 Garlic cloves finely chopped
1 Tablespoon Ginger - 1 inch Ginger finely chopped
1/2 Teaspoon Chili Flakes or to taste
1/3 Cup / 25g Green onion
2 Teaspoons Sesame Oil
???? SAUCE INGREDIENTS:
1 Cup Vegetable Broth (LOW SODIUM)
1+1/2 Tablespoon Soy Sauce or Tamari
2 Tablespoon DARK Soy Sauce (This is a key ingredient. It adds a depth of flavour and richness to this dish, so I DO NOT recommend substituting it)
1 Tablespoon White Vinegar (I have added white wine vinegar)
1+1/2 Tablespoon Maple Syrup
1/4 Teaspoon Black Pepper
1+1/2 Tablespoon Corn Starch
▶️ METHOD:
Drain the tofu and cut it into 1 inch X 1 inch cubes and add corn starch. Mix well to coat the tofu with corn starch.
To a small bowl add the LOW SODIUM vegetable broth, soy sauce, DARK soy sauce, white vinegar, maple syrup, ground black pepper and corn starch. Mix it well and set it aside for later.
✅???? PLEASE NOTE: I have used LOW SODIUM VEGETABLE BROTH for the sauce. If you are using the regular type adjust the salt accordingly.
To a heated pan add the oil, tofu (coated with corn starch) and salt. Fry on medium-high heat for only 30 seconds and then right a way reduce the heat to medium low and then add the finely chopped garlic, ginger and chili flakes. Mix well and fry for 2 to 3 minutes on medium-low heat. Add the onion and broccoli and turn the heat to medium-high or high (depending the heat of your stove) and fry for another 2 to 3 minutes until the onion is soft and the broccoli is slightly cooked.
Add the sauce. Make sure to stir the sauce well before adding it that’s because the corn starch has a tendency to collect at the bottom of the bowl.
Cook the sauce along with the vegetables on medium-high heat for about 4 to 5 minutes or until the sauce thickens to desired consistency. ✅Cook the sauce to your desired consistency.
Serve hot with steamed jasmine rice.
▶️ IMPORTANT NOTES:
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
???? FRY THE TOFU FOR ONLY 30 SECONDS AT FIRST NO LONGER THAN THAT and then fry it further along with the ginger, garlic and chili flakes for another 2 to 3 minutes. This will prevent the tofu from getting too chewy. We don't want to over cook the tofu because we'll fry it further with the onion and broccoli.
???? I have used LOW SODIUM VEGETABLE BROTH (for the sauce) which has barely any salt in it. If you are using the regular type adjust the salt accordingly
???? DARK Soy Sauce is a key ingredient here. It adds a depth of flavour and richness to this dish. I DO NOT recommend substituting it
???? Make sure to stir the sauce well before adding it to the pan to incorporate the corn starch because corn starch has a tendency to collect at the bottom of the bowl
???? Cook the sauce to your desired consistency
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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In the Kitchen with Natty G: Episode 2: Almond Poppyseed Muffins
Welcome to Episode 2 of In the Kitchen with Natty G!
(RECIPE FOUND BELOW!)
Natty G has been in love with cooking and baking since she was a toddler. In 2018, on her 9th birthday, she got a real chef hat, and that Christmas she got a chef coat. With the help of her family, she decided it would be fun to start making YouTube videos of herself working in the kitchen. So here goes Episode 2: Almond Poppyseed Muffins.
RECIPE FOR:
Almond Poppyseed Muffins by Natty G (Makes 1 dozen)
½ c butter
2/3 c sugar
2 eggs
1 and 1/3 c flour
1 tsp baking powder
½ tsp baking soda
2 T poppy seeds
2 tsp almond extract
¼ tsp salt
1 tsp vanilla
½ c plain greek yogurt or sour cream
Preheat oven to 350. Put muffin liners in muffin tins, or spray/grease tins. Cream the butter and sugar. Add in the eggs and beat. Mix in rest of ingredients. Bake 20-25 minutes. Check for doneness by lightly pressing the top of the muffins and if they bounce back into place, they’re done.
From California: Alternative Baking Company Peanut Butter, Chocolate Chip & Lemon Poppyseed Review
Sarah, a YouTube viewer who lives in California sent us three cookies made by the Alternative Baking Company. She sent the: Peanut Butter Persuasion Cookie, the Colossal Chocolate Chip Cookie and the Luscious Lemon Poppyseed Cookie. These cookies are vegan and contain no dairy, no eggs, no honey, no hydrogenated oils, no cholesterol, no preservatives, no artificial ingredients or refined sugars. They are made in Sacramento, California. Each cookie is 2 servings.
The Peanut Butter Persuasion Cookie and Colossal Chocolate Chip Cookie both have the same calorie count: 60 grams = 230 calories.
The Luscious Lemon Poppyseed Cookie has a few fewer calories: 60 grams = 220 calories.
Alternative Baking Company
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Jamie's Perfect Roast Potatoes
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