Oh..... This video is EVERYTHING! Technique, education on flavor profiles, cultural significants, how to read an ingredient label, story, AND amazing food. All of this delivered by our FAVORITE professor of plant-based foodology. Stay amazing! PEEEEEEEEAAAAACE!
Thanks for the tip about putting oil on your hands after handling hot peppers, I learned the hard way my hands were swollen and burning for days after cutting up several hot peppers
This looks great, lets go! Btw at the grocery store yesterday, $5 for red & yellow peppers and $4 for green EACH!. I'm going to have to learn how to grow peppers , food prices are outrageous. These were NOT organic peppers either.
Peppers are one of the easiest things to grow, and if you use a lattice or climbing pole, you don't need a ton of space - you can do it in a few large buckets. You just need a spot that gets full sun. Good luck! (Edit: It's not that peppers climb - it's that they need bracing support, like tomatoes.)
Those prices are insane. Maybe try a produce store if you have one nearby for now? They usually are cheaper at keast where I live. I am headed there in a bit so I can make this. I am not vegan, but this looks amazing!
So grateful for this channel for dinner ideas. Lately, I've been totally obsessed with roasting bell peppers and peeling their skin before adding them to a dish. I also love to roast garlic, too. That takes it up a notch for me!
You saved me when I first became vegan. I have made and LOVED a butt load of your recipes. Never thought a single one was even just mid. All have been so spectacular and this one is next!
Wow!!!! This looks amazing! I am definately going to make this recipe. My family will love it! Also, I am so excited to see you incorporating your cooking techniques, tips and tricks into your video. I found it interesting and as well as educational. I've been an avid homecook for over 45 years and I still learned something new, like how most of the eye irritant in an onion is in it's root end and how to cut a bell pepper so the seeds all come out in one piece with no waste. Fantastic! Keep up the great work!
The oil tip is top-notch! Love your stuff and your love for family, healthy eating, and all the positive vibes! I think both channels are going to keep growing this year!
Wish I had known the trick with the oil a few summers ago. I spent an afternoon cutting up and freezing a heap of pasilla peppers from my garden. My fingers were on fire for many, many hours afterwards even with multiple scrubs with soap and water. Most of you will say those aren't very hot peppers, but for me, they definitely are whether eating or cutting up. So now we do keep a box of gloves in the kitchen for hot pepper slicing and I only grow one hot pepper plant rather than the row I did that year. For those that don't know, hot pepper plants, in general, are quite prolific compared to bell peppers. You can easily get dozens of peppers from one plant. Anyways, great video and very helpful for those not as experienced in the kitchen, although i really enjoy the ASMR ones as well.
Amazing! I just stumbled across this vid. The recipe looks fantastic, but I also really appreciate your chopping instructions. I'll have to check out your other vids. Huge thanks.
Sitting here eating your apple chili while watching the Bills game. This is the second time this week that I made it and my family loves it. Made your Califlower Piccata last night. Another deliciousness. Thank you for sharing your art of cooking.
This beginner mode is the awesome & so are you, Andrew!! There are so many young ones out there that need this. I’ve been cooking for 50 years & I learned something new too!
This is a meal I make at least once /twice a week a week, pasta is a staple in our family. I prefer to chop my peppers smaller but the outcome is more or less the same. Thumbs up and five stars from me ⭐️⭐️⭐️⭐️⭐️😊
I’m so thankful you went over the pastas! I was going to ask what you suggested and boom there it is! The whole “enriched” thing had me a little weary. I’ll grab a scotch bonnet and make this in the coming days! I love when you post recipes that I already have majority of the ingredients for!
There is no reason for this simple dish to taste this good! I love how I can add to this to make it my own, and I did lol. Added string beans, mushrooms, and beluga lentils. I also used a Brazil nut parm that I made and WOW definitely adding this to the rotation!
This looks delicious. I appreciate the recipe for the jerk seasoning. And the instructions on how you chop the bell peppers. It's makes sense to do it the way you demonstrated. And the baby whisk made an appearance. Also it just occurred to me that I wasn't subscribed to your channels though I've been watching your videos for a while. So I fixed that part.
Grand rising Andrew Bernard ✨️ what a colorful soulful dish l can't wait to indulge and try it GOD BLESS you 🙏 and thank you for sharing 🙏 Happy Monday!
I just came across your channel and absolutely love the style, the composition of the cooking shots, and then your low-key commentary after each dish. I'm not vegan and have an intolerance to soy that I see you use in some recipes, so would replace with chicken but absolutely ready to reintroduce more greens back into my diet in a sustainable way.
This looks delicious and comforting, especially so on a cold winter's evening. I'm a huge fan of all kinds of peppers, even the hot ones. Spicy food= spicy life.
I made this for lunch and it was great. My family doesn’t like peppers so I used carrots and peas instead. The spice mix was easy to make and I will enjoy it in many recipes. I will use less than called for in this recipe because it was a tad bit spicy for us. I just put in a bit of maple syrup and countered the heat for today’s meal. Your videos are getting better and better. I watch a lot of this kind of content and you are a rising star 😀❤️
I can't be the only person who salivated watching this video! That looks soo good and I have some chickpeapea pasta that's been crying for a dish with a decent flavour profile.
yes I am goinig to try this with chickpea pasta too. for some reason though I have no gluten allergy but I cannot eat wheat pasta. but this looks amaaing.
Man that looks and sounds AHHHHHMAZING !!!!! I am stilo stuck on last weks video. We are making those dumplings on Tuesday (my husband's day off). He said we wants to wait untio his day off so he can enjoy it at home and not scarf it down on a 20 minute break at work. And i LOVE and appreciate that would've added chopping techniques. I needed some tips on the onion chopping.
I will definitely be making this! I am so excited about the jerk seasoning blend looks fantastic! Scotch bonnet peppers are so hard to find. I absolutely love them such a great flavor I don't think Habaneros compare.
I made this tonight. I must confess, I was very hesitant about the jerk seasoning for pasta. Plus, I don't think I have ever used jersey seasoning. Turned out I had a little jar of Penzies blend jerk seasoning. So I used that. It didn't have cinnamon and tumeric, so I added that as extra. I also don't eat onion and garlic. I just don't like the flavors. So I just skipped that. For veggies, I added red cabbage and mushrooms. The result was quite tasty! The sauce is very flavorful. With the pasta, i think I would be able to eat it as side dish. Not as the big man dish for lunch as I initially intended. I think this sauce and veggies would go great with tofu, and maybe served with rice. I'll try that next time. Thank you!
Thanks for this. I’m going to make this but will have to eliminate the hot peppers 😢as we have a chili allergy in the house. Your jerk seasoning will be in my rotation of seasonings.
Sautee some mushrooms, garlic, and black olives with those peppers and onions and THEN you got perfection! Seriously though, looks quick, easy, and delish, like all your meals 😁❤️
Love what you do, man! Question... any reason you couldn't swap out the pasta and kick in a couple cans of chickpeas and some diced potatoes for a Jamaican chickpea curry type thing? Peace.
I always feel bad editing your recipes to pull out all the peppers and capsaicin ingredients. But they do still taste good! So now I have to figure out what to sub the peppers with in this one 🤔
all good! completely understand. I imagine the none of the "hot" spices in the jerk seasoning and that one it set. in the skillet, I would say adding a bit of ginger root in would be nice and using sliced radishes, carrots and/or asparagus would be a nice sub for bell peppers. you may know way more about this than I since you do it often. but hope this gets the gears turning 🙏🏾
Truth be told, ever since the first time I watched you cut open a pepper, I too have used your method. Love it so much better than what I had been taught as a child. 💜
Is organizing all your spices in the matching jars worth it? I’ve considered it but not sure if I’m just attracted to the aesthetics or if it’s actually useful.
Curious to hear your thoughts on “Smoked Paprika”, since you’re all about including healthy ingredient options when you can. I’m no expert, but does it contain carcinogenic compounds? Have you done any research on the possible negative side effects of the paprika being smoked ? Thank you!
@@thenarddogcooksthank you for replying. I normally wouldn’t care when cooking just for myself, but I’m currently pregnant and also feeding 2 little ones, so I take extra caution with what I put in their bodies ☺️. Let me know what you come up with! Thanks again
agreed! skin side down is easier. when I forget to sharpen my knife, I do it skin side down. but when my knife is sharp, I cant tell the difference. regardless I love this tip! thanks for sharing ❤️
Oh..... This video is EVERYTHING! Technique, education on flavor profiles, cultural significants, how to read an ingredient label, story, AND amazing food. All of this delivered by our FAVORITE professor of plant-based foodology. Stay amazing! PEEEEEEEEAAAAACE!
Absolutely agree. LOVE
🙏🏾❤️🙌🏾 You’re the best! 🙌🏾❤️🙏🏾
And mini whisk fun! 😂
Thanks for the tip about putting oil on your hands after handling hot peppers, I learned the hard way my hands were swollen and burning for days after cutting up several hot peppers
But the way you educated us was just priceless 😊
This looks great, lets go! Btw at the grocery store yesterday, $5 for red & yellow peppers and $4 for green EACH!. I'm going to have to learn how to grow peppers , food prices are outrageous. These were NOT organic peppers either.
Peppers are one of the easiest things to grow, and if you use a lattice or climbing pole, you don't need a ton of space - you can do it in a few large buckets. You just need a spot that gets full sun. Good luck! (Edit: It's not that peppers climb - it's that they need bracing support, like tomatoes.)
Those prices are insane. Maybe try a produce store if you have one nearby for now? They usually are cheaper at keast where I live. I am headed there in a bit so I can make this. I am not vegan, but this looks amazing!
Jesus C! That's ridiculous!
If you have an Aldi, lidl or Walmart go there. Produce is so much cheaper. Especially Aldi's.
I just picked up 4 red peppers for $.97 each at Giant.
The little whisk never gets old. Love it!!
I know right it’s so cute and I like how he hides it and act like how did it get there😂
I eat very tasty fatty meat beef pork chicken, too, I advise everyone, I will feed everyone, we will give everyone a drink
So grateful for this channel for dinner ideas. Lately, I've been totally obsessed with roasting bell peppers and peeling their skin before adding them to a dish. I also love to roast garlic, too. That takes it up a notch for me!
Sounds amazing!
roasted veggies ALWAYS hit the spot so much better 🙌🏾
@@roshandachark7820 It is!!! A strong suggestion from me for any of your recipes that include those ingredients. 😊
Love the tip on the first cutting of the capsicums and the other prep ideas.
You saved me when I first became vegan. I have made and LOVED a butt load of your recipes. Never thought a single one was even just mid. All have been so spectacular and this one is next!
Wow!!!! This looks amazing! I am definately going to make this recipe. My family will love it! Also, I am so excited to see you incorporating your cooking techniques, tips and tricks into your video. I found it interesting and as well as educational. I've been an avid homecook for over 45 years and I still learned something new, like how most of the eye irritant in an onion is in it's root end and how to cut a bell pepper so the seeds all come out in one piece with no waste. Fantastic! Keep up the great work!
🙏🏾 thank you so much! feeling excited to move into more of these kinds of vids, so this is such great new to me ❤️
The oil tip is top-notch! Love your stuff and your love for family, healthy eating, and all the positive vibes! I think both channels are going to keep growing this year!
That means so much to me! I'm excited for what the future holds for both channels. 🥰🙏🏾
Thank you for the detail on cutting the peppers and onions!
Thanks for all the techniques, especially about the bonnet peppers.
Wish I had known the trick with the oil a few summers ago. I spent an afternoon cutting up and freezing a heap of pasilla peppers from my garden. My fingers were on fire for many, many hours afterwards even with multiple scrubs with soap and water. Most of you will say those aren't very hot peppers, but for me, they definitely are whether eating or cutting up. So now we do keep a box of gloves in the kitchen for hot pepper slicing and I only grow one hot pepper plant rather than the row I did that year. For those that don't know, hot pepper plants, in general, are quite prolific compared to bell peppers. You can easily get dozens of peppers from one plant. Anyways, great video and very helpful for those not as experienced in the kitchen, although i really enjoy the ASMR ones as well.
thanks for the feedback! really happy this was helpful too! ❤️
Amazing! I just stumbled across this vid. The recipe looks fantastic, but I also really appreciate your chopping instructions. I'll have to check out your other vids. Huge thanks.
The method of cutting the peppers is very useful to me ❤
I just got a triple shot! Great new recipe, prep tips and nutritional info tips! Thank you my friend 🙏🏻😊
🙌🏾🙏🏾
I am loving this!!! Baby Whisk is getting clever I see lol Keep em comin' Nard Dog!!!
this looks soooo good
Sitting here eating your apple chili while watching the Bills game. This is the second time this week that I made it and my family loves it. Made your Califlower Piccata last night. Another deliciousness. Thank you for sharing your art of cooking.
🥰 love this!!! thank you 🙏🏾
I just stumbled upon your channel and want to say I love your calm, authentic, informative style! Subscribed.
Thanks for the bell pepper tip! I've never seen that one before.
This beginner mode is the awesome & so are you, Andrew!! There are so many young ones out there that need this. I’ve been cooking for 50 years & I learned something new too!
This is a meal I make at least once /twice a week a week, pasta is a staple in our family. I prefer to chop my peppers smaller but the outcome is more or less the same. Thumbs up and five stars from me ⭐️⭐️⭐️⭐️⭐️😊
most calming thing of my day is your video
I’m so thankful you went over the pastas! I was going to ask what you suggested and boom there it is! The whole “enriched” thing had me a little weary. I’ll grab a scotch bonnet and make this in the coming days! I love when you post recipes that I already have majority of the ingredients for!
🙌🏾 so happy that was helpful! im excited for you to enjoy the meal ❤️
There is no reason for this simple dish to taste this good! I love how I can add to this to make it my own, and I did lol. Added string beans, mushrooms, and beluga lentils. I also used a Brazil nut parm that I made and WOW definitely adding this to the rotation!
This looks delicious. I appreciate the recipe for the jerk seasoning. And the instructions on how you chop the bell peppers. It's makes sense to do it the way you demonstrated. And the baby whisk made an appearance. Also it just occurred to me that I wasn't subscribed to your channels though I've been watching your videos for a while. So I fixed that part.
🙏🏾 I appreciate you!! thanks for the support and feedback ❤️
Grand rising Andrew Bernard ✨️ what a colorful soulful dish l can't wait to indulge and try it
GOD BLESS you 🙏 and thank you for sharing 🙏 Happy Monday!
Such a great video! This looks delicious! Thank you so much for the inspiration and the tutorial!
Thank you for explaining cutting the bell peppers!!!
❤️ so welcome!
I just came across your channel and absolutely love the style, the composition of the cooking shots, and then your low-key commentary after each dish. I'm not vegan and have an intolerance to soy that I see you use in some recipes, so would replace with chicken but absolutely ready to reintroduce more greens back into my diet in a sustainable way.
Happy you're here! Thanks so much 🙏🏾
I always loved some rasta pasta. Coming from brooklyn nyc where in the mid to late 2000s it appeared by Footprints Cafe. Then it spread everywhere
Never ate there, Footprints Cafe sounds legendary.
This is the one. I miss the rasta pasta. This is golden!!!
That looks so delicious, I would definitely add in mushrooms. Great dish👍🏼
Wow, looks so Good !😂, I must try this, Thankyou for your recipe and video 😂😂😂❤❤❤
Locs looking great 🤩 🔥
This looks delicious and comforting, especially so on a cold winter's evening. I'm a huge fan of all kinds of peppers, even the hot ones. Spicy food= spicy life.
That's what I like to hear! A good spice is a good time. 😊
I made this for lunch and it was great. My family doesn’t like peppers so I used carrots and peas instead. The spice mix was easy to make and I will enjoy it in many recipes. I will use less than called for in this recipe because it was a tad bit spicy for us. I just put in a bit of maple syrup and countered the heat for today’s meal.
Your videos are getting better and better. I watch a lot of this kind of content and you are a rising star 😀❤️
🙌🏾 love this! thank you so much! I really cant get enough of this blend. its sooo good!
I can't be the only person who salivated watching this video! That looks soo good and I have some chickpeapea pasta that's been crying for a dish with a decent flavour profile.
It will be AMAZING with chickpea pasta! 🙌🏾
yes I am goinig to try this with chickpea pasta too. for some reason though I have no gluten allergy but I cannot eat wheat pasta. but this looks amaaing.
I eat very tasty fatty meat beef pork chicken, too, I advise everyone, I will feed everyone, we will give everyone a drink
Looks good! Good to see you in this new year.
Awesome! I was just thinking…what am I going to fix tomorrow! 👍🏽 Perfect bc we’re plum full of beans and rice!
Man that looks and sounds AHHHHHMAZING !!!!! I am stilo stuck on last weks video. We are making those dumplings on Tuesday (my husband's day off). He said we wants to wait untio his day off so he can enjoy it at home and not scarf it down on a 20 minute break at work. And i LOVE and appreciate that would've added chopping techniques. I needed some tips on the onion chopping.
That's so sweet! 💕 thanks for this! 🙏🏾
Thank you once again. I’m one who strives to eat my colors and this is beautiful and hearty.
It's a great way to get all the good stuff in! 🙌🏾
I like the way you did this episode. Continue please
I will definitely be making this! I am so excited about the jerk seasoning blend looks fantastic! Scotch bonnet peppers are so hard to find. I absolutely love them such a great flavor I don't think Habaneros compare.
Right?! Scotch bonnet peppers are a game changer! 🙏🏾
Hair looks 🔥 my brotha 💪🏾
Ty for the early upload 😊
Thanks, bro! 🙏🏾 Appreciate the early view!
Love this! Also glad I have all the seasonings needed! Also, love the insider tips❤
🙏🏾❤️
Yummmmm! ❤❤❤ Baby Whisk is VITAL for any recipe. 😊
Also, I really appreciate your ingredient list format that allows me to take a screenshot. BONUS! 🎉
I know, right?! 🙌🏾
This is in my top five of your vids. It is so easy so healthy and spicy!!!!!
That makes me so happy! 🙌🏾
Andrew, thanks so much for this recipe. I am a vegetarian, and I love flavorful dishes 👍🏽😋
🙌🏾 Glad you enjoyed it! 🙏🏾
This was an incredible dish 😋 Adding some oyster mushrooms, avocado and plantains took it to the next level 🔥
Definitely gonna make this. Also the hair on your head and face looks awesome!
🙏🏾❤️
I made this tonight.
I must confess, I was very hesitant about the jerk seasoning for pasta. Plus, I don't think I have ever used jersey seasoning. Turned out I had a little jar of Penzies blend jerk seasoning. So I used that. It didn't have cinnamon and tumeric, so I added that as extra. I also don't eat onion and garlic. I just don't like the flavors. So I just skipped that. For veggies, I added red cabbage and mushrooms.
The result was quite tasty! The sauce is very flavorful. With the pasta, i think I would be able to eat it as side dish. Not as the big man dish for lunch as I initially intended.
I think this sauce and veggies would go great with tofu, and maybe served with rice.
I'll try that next time.
Thank you!
Love the educational piece mixed with the recipe.
Love this great video and I will make this dish. Thank you 🎉🎉🎉
i add a few tablespoons of chia seeds and some nutritional yeast to thicken the coconut milk sauce
Yum. I’m gonna try this one. Thanks 🙏🏾
Loved everything about this video
I'm so going to do this recipe!!!❤
Gorgeous! Food looks delicious too 😋
Wow this look so amazing. I have always been your recipes fan ❤
Thanks so much! 🙌🏾
Thank you looks great mmm Have A wonderful week ❤❤❤😊😊😊
🙏🏾
Looks so colourful!
Thanks for this. I’m going to make this but will have to eliminate the hot peppers 😢as we have a chili allergy in the house. Your jerk seasoning will be in my rotation of seasonings.
😢 completely get that! on the plus side, its still amazing without the spiciness. as I have to do this here and there for my youngest to enjoy too. ❤️
What an interesting recipe! Thanks for sharing.
Looks yummy😋 thanks for the tips. I can't wait to try this recipe. BTW love😍 seeing baby whisk🤭
That little guy gets a lot of work in! 😂
This sounds delicious.
Thank youuuuuuu, I’m on it right now.
You are the best 👏
This looks so good. Admittedly I was a little nervous when you said "19 spices", but I actually have all of them in the pantry! 🎉
🙌🏾 I love that you’re so prepared! I know it sounds like a lot but the flavors really come together.
Looks amazing. Luv the braids 😊
Rasta Pasta? I'm down! That's beautiful. YUM. Thanks, Andrew.
🙏🏾 also, thanks for helping in that other comment with "how to grow peppers". ❤️
Looks yummy! Thanks for sharing…🤗😋
Sautee some mushrooms, garlic, and black olives with those peppers and onions and THEN you got perfection! Seriously though, looks quick, easy, and delish, like all your meals 😁❤️
That's an impressive spice list! O_O But I have all those spices except the brown sugar. lol. This looks so good! I'll definitely need to try this.
Love this and appreciate all of the tips!💖
Looks lovely
Love what you do, man! Question... any reason you couldn't swap out the pasta and kick in a couple cans of chickpeas and some diced potatoes for a Jamaican chickpea curry type thing? Peace.
I'm going to try this dish. Thank you.
You're welcome! Enjoy!
I eat very tasty fatty meat beef pork chicken, too, I advise everyone, I will feed everyone, we will give everyone a drink
Very well master Andrew, great class :P
Thank you kindly!🙏🏾❤️
It certainly looks pretty 😊
This recipe gets 5 dancehall reggae air horns. 📯📯📯📯📯 Yuh dun kno, bredren!! 🙌🏾
🙌🏾 Appreciate it! 🗣 BIG UP! 🙏🏾
😂👏🏾👏🏾👏🏾👏🏾
I really like this video, it’s much better that you have included the commentary as you cook rather afterwards.
Rasta Pasta is so good!!!!
I always feel bad editing your recipes to pull out all the peppers and capsaicin ingredients. But they do still taste good! So now I have to figure out what to sub the peppers with in this one 🤔
all good! completely understand. I imagine the none of the "hot" spices in the jerk seasoning and that one it set. in the skillet, I would say adding a bit of ginger root in would be nice and using sliced radishes, carrots and/or asparagus would be a nice sub for bell peppers. you may know way more about this than I since you do it often. but hope this gets the gears turning 🙏🏾
Oh I love this!
This is fantastic!!!
That's a good bell pepper hack thanks man
Love the hair!
🙏🏾 thank you!!
That Tiny Whisk sighting!!!! 🤣🤣🤣
Truth be told, ever since the first time I watched you cut open a pepper, I too have used your method. Love it so much better than what I had been taught as a child. 💜
agreed! once I went to cutting this way, I never looked back❤️
@ , I finally chopped an onion the way you do as well. Surprise! 😮 no 😭 tears. Life saver!!
That looks incredible. (Question for the next q &a: roughly how much production time goes into figuring out what shenanigans BW will be getting into?)
baby whisk and I have a WHOLE conference room set up for planning out these cameos 😂
Is organizing all your spices in the matching jars worth it? I’ve considered it but not sure if I’m just attracted to the aesthetics or if it’s actually useful.
비건 요리를 이렇게 잘 설명해 주셔서 감사합니다!
Curious to hear your thoughts on “Smoked Paprika”, since you’re all about including healthy ingredient options when you can. I’m no expert, but does it contain carcinogenic compounds? Have you done any research on the possible negative side effects of the paprika being smoked ? Thank you!
thanks for sharing! I haven't but I will now and figure out what I want to do moving forward. thank you 🙏🏾
@@thenarddogcooksthank you for replying. I normally wouldn’t care when cooking just for myself, but I’m currently pregnant and also feeding 2 little ones, so I take extra caution with what I put in their bodies ☺️. Let me know what you come up with! Thanks again
Yeah mon come wit de ital recipes ✊🏿
🙌🏾 🇯🇲
Looks good 💋
You know, I am not a chef, but I find it so much easier to cut peppers skin side down. Try it, it may be a game changer. I love your channel!
agreed! skin side down is easier. when I forget to sharpen my knife, I do it skin side down. but when my knife is sharp, I cant tell the difference. regardless I love this tip! thanks for sharing ❤️
dont we all need a man who cooks plantbased for us like this 🥲
What is alternative to coconut milk?