I’m not vegan but I’m a true gardener. You make the vegetable I grow so yummy. My oldest daughter is a vegan so I’m gonna cook her a beautiful winter meal with parsnips from my garden!!
I love getting notifications for new videos of yours; beautiful recipes Rachel.✨ Yes please for pasta recipes and breakfast recipes would be good too.💜
Both of those dishes look so delicious! 😋👍The first dish looks like steak, with mashed potatoes and gravy. Love how Rachel says, pan and potatoes. 😂Thanks for sharing your food dishes, Rachel.
Your recipes just speak to me, like I think I have a very similar taste to yours and thus I can just make every recipe you cook and I know i will love it.
Thank you so much! I’ve been trying to find more black vegans/vegetarians to watch! Also trying to eat less meat but still wanting lots of flavor! can’t wait for the next vid!🥳
Just thought going to be confronted with doing a winter/ christmas party, not a classical sit down dinner but buffé style with small dishes and no alcohol and no gluten and going to go back on your 🎄 playlist but just wondered if you had any additional ideas on that sort of thing - going to be somewhere between 20-30 people.
Hi Rachel, I've been loving the recipes in this series! Could you share the size of the Le Creuset Pot you're using? I want to get one but I'm confused about which size to buy! Thanks a lot 💚
This look so good🥹🍛🌱What would you suggest as a replacement for red whine in the first recipe? I don't use alcohol, would veg broth and balsamic work?🍲
It's quite tricky annoyingly, wine is such a unique twist. You could try non alcoholic wine- i've not cooked with them before. A small amount (1-2 tablespoons) of balsamic vinegar can add acidity and complexity similar to red wine. Red or white grape juice (unsweetened) can be used to mimic the sweetness of wine, but reduce it with a bit of vinegar to balance the flavor. Use 1 cup of grape juice mixed with a tablespoon of vinegar (balsamic or red wine vinegar). Adding Worcestershire sauce (about 1-2 teaspoons) can contribute a savory, umami-rich flavor that deepens the taste of the stew.
I actually shared a bit in this video then edited it out because i thought arg listening to me talk about my drama is boring 😅. They day i was filming this my builder pulled out, so i am looking for a new one and trying to find a way for the rennovation to be on budget. I will update here soon :)
Is it possible to buy your recipebook in Germany ? I love your recipes and cook a lot with your RUclipsvideos but would love to support you with buying a book Nadin am sure I will love it.
She uses the dark miso here to add a dark, beefy-like umami. The flavors have to take some time to get to know each other and create something more than the sum of its parts. If you put it in at the last second, you don't get that flavor profile - you just taste miso in a stew. I realize it has health benefits at lower temperatures, but it's just so not the point here.
listen, there's not much deglazing with some red wine can't do to elevate a stew. I'm thankful I can buy a single serving box wine (lol) just for my winter cooking. :)
There’s plenty of protein from the white beans and the lentils in the first dish. Maybe not so much in the second, but vegans are used to managing their protein intake. By the time dinner rolls around, I’ve had plenty of protein throughout the day.
I’m not vegan but I’m a true gardener. You make the vegetable I grow so yummy. My oldest daughter is a vegan so I’m gonna cook her a beautiful winter meal with parsnips from my garden!!
Parsnips from your garden!? How beautiful! I hope your daughter enjoys 🙏🏾
@@RachelAma I love them broiled with butter!
@@thinkwy13
How’d you know someone ain’t vegan? Don’t worry they’ll be sure to tell you!
I'm always excited for your videos you make flavorful good food
Thank you so so much!! ❤
Flavourful, colourful, nutritious, good and honest food.
What's not to like.
We'll done Ms. Ama!
Thank you!!! ❤
A nice fall/winter soup recipe would be lovely
We miss you so much Queen ❤
Thank you ❤ So happy to be here!
Hello Rachel,
I just went plant based this week and bought your book today. Congrats to a fellow St. Lucian.x
you can tell its nice by the big mouthful. I am going to try this in the week 😊
One of the best vegan u tuber ❤️
what an honour 🥹
I’m gonna treat myself and my parents with the first stew. It looks amazing - and that parsnip mash too 🤩😋
Found my new channel with delicious looking ideas to cook for my lovely vegan wife! Thank you!
Thank you from the US. You’re so much to watch and your recipes inspire me to celebrate using veggies in lovely ways.❤
Thank you so so much! ❤
Woah I am totally suggesting these for our upcoming 'friendsgiving' dinner get together😍
I love getting notifications for new videos of yours; beautiful recipes Rachel.✨ Yes please for pasta recipes and breakfast recipes would be good too.💜
Pasta and breakfasts! So many pastas in my head now, stay tuned lol thank you!!! ❤
It’s so great to see you drop this new video. Cheers from Texas! 💚
Texas amazing!! Thank you!
You were the one who got me into making vegan stews. Now I remember again why 😂❤.. Thank you for your content.
Coming over from Instagram! Making your 1st stew this week I can’t wait to try! 🤭🤗😌
Awww amazing!! I really hope you enjoy 🤗❤ dm me if you need any tips x
I’m excited for this recipe. Thank you for sharing.
Both of those dishes look so delicious! 😋👍The first dish looks like steak, with mashed potatoes and gravy. Love how Rachel says, pan and potatoes. 😂Thanks for sharing your food dishes, Rachel.
Thank you for the comforting recipes! :)
Your recipes just speak to me, like I think I have a very similar taste to yours and thus I can just make every recipe you cook and I know i will love it.
I made the first stew! So so rich a delicious 😋 will be making again but adding less lemon to the mash as it was too lemony for me. Thanks Rachel ❤️
Your recipes are glorious!
My healthy eating friend; years before baby good to see still doing good 👍
Thank you!! Feeling good too, hope you are too🙏🏾
Beautiful, cheers!
Most welcome ❤
love your videos, gives me so much more ideas as what to cook on a daily basis 💜 appreciate it, thank you!
Thank you for creating such unique plant based recipes! Definitely going to these out, especially the first one :)
Thank you so much! I’ve been trying to find more black vegans/vegetarians to watch! Also trying to eat less meat but still wanting lots of flavor! can’t wait for the next vid!🥳
I haven’t seen a video of yours in a while I was so glad when this popped up in my algorithm. I love love your channel.
any of pot or one pan recipes?? i always love those for the easy clean up
Just thought going to be confronted with doing a winter/ christmas party, not a classical sit down dinner but buffé style with small dishes and no alcohol and no gluten and going to go back on your 🎄 playlist but just wondered if you had any additional ideas on that sort of thing - going to be somewhere between 20-30 people.
Oh, I will recreate the first recipe this weekend, this looks absolutely delicious!
No, YOU'RE a beautiful person!
Wow, its been how many years. And you looks so young 🎉🎉❤❤
New subscriber here ! Such a great vibe, music and of course the food ❤!!
Thank you
we have missed you
These look so delicious
I purposely make “lumpy” mashed potatoes. Texture, yes! 😊
Awesome 💖💖💖💖🌹🌹
Lovely recipe, when do we get a home tour of your renovated house?❤
On the last dish what type of squash did you use? Both of them look delicious.
Hi Rachel, I've been loving the recipes in this series! Could you share the size of the Le Creuset Pot you're using? I want to get one but I'm confused about which size to buy! Thanks a lot 💚
This looks amazing, thank you!! Maybe lasagna for the next one 😸
Hi there, Rachel Ama. Do you have an alternative to red wine to recommend by any chance?
This look so good🥹🍛🌱What would you suggest as a replacement for red whine in the first recipe? I don't use alcohol, would veg broth and balsamic work?🍲
At what temperature and for how long are we baking the Portobello mushrooms for?
20-25 minutes 180°C or 350°F :)
Yum, both recipes look amazing! 😋 Is there a specific reason why you peel all your vegetables? And do you use the peel for something else?
Hi Rachel I don't drink what can I use instead of the wine for that rich flavour
It's quite tricky annoyingly, wine is such a unique twist. You could try non alcoholic wine- i've not cooked with them before.
A small amount (1-2 tablespoons) of balsamic vinegar can add acidity and complexity similar to red wine.
Red or white grape juice (unsweetened) can be used to mimic the sweetness of wine, but reduce it with a bit of vinegar to balance the flavor.
Use 1 cup of grape juice mixed with a tablespoon of vinegar (balsamic or red wine vinegar).
Adding Worcestershire sauce (about 1-2 teaspoons) can contribute a savory, umami-rich flavor that deepens the taste of the stew.
How is your house renovation coming on?
I actually shared a bit in this video then edited it out because i thought arg listening to me talk about my drama is boring 😅. They day i was filming this my builder pulled out, so i am looking for a new one and trying to find a way for the rennovation to be on budget. I will update here soon :)
@RachelAma - Building work is always so stressful, I get it. Hope you find a new builder soon.
@@RachelAma Thanks for the update. I hope you find a good builder soon that doesn't let you down.
I love watching these delicious and nutritious meals come together.
What is the name of the piano song at the end?
👍🏾👍🏾👍🏾👍🏾👍🏾
Is it possible to buy your recipebook in Germany ? I love your recipes and cook a lot with your RUclipsvideos but would love to support you with buying a book Nadin am sure I will love it.
I used to think am the only one on the planet who cannot stand ‘watery’ mashed potatoes 😂
IM NOT ALONE!!! 😂😂
I would put miso direct to cooled over plates, cause the enzymes get lost by cooking… and that’s what’s miso made for
She uses the dark miso here to add a dark, beefy-like umami. The flavors have to take some time to get to know each other and create something more than the sum of its parts. If you put it in at the last second, you don't get that flavor profile - you just taste miso in a stew. I realize it has health benefits at lower temperatures, but it's just so not the point here.
I haven’t done any vegan cooking for ages - this has inspired me! ❤
Is this your new home, Rachel?
😋😋📝💕
Queen 💖💖💖💖💖💖💖💖
RACHEL HI IVE MISSED YOU 😫☺️✨💛🦋
HIIII I MISSED YOU GUYS I MISSED IT HERE SO HAPPY TO BE HERE THANK YOU FOR BEING HERE ❤❤❤❤❤
❤
❤❤
What kind of mushrooms are those
The first recipe is oyster and the second is portobello
listen, there's not much deglazing with some red wine can't do to elevate a stew. I'm thankful I can buy a single serving box wine (lol) just for my winter cooking. :)
😂❤
🔥🌿✋✋🏽
I wish you were my bestie😂😂
I love ‘rustic’ mash ie skin on, but my husband is not keen so we’re in a lumpy mash compromise 😂who’s calling potato soup mash?
1st 😋 😋 😋
💖💖💖💖💖💖💖💖💖💖💖💖
Not much protein in these meals
There’s plenty of protein from the white beans and the lentils in the first dish. Maybe not so much in the second, but vegans are used to managing their protein intake. By the time dinner rolls around, I’ve had plenty of protein throughout the day.
@ I eat beans and lentils every day and no, unless you eat 500g or so, there is not enough protein there
@@lolalola2592
How’d you know someone is a liar? They come to a vegan page and pretend they are nutritionists. 😅so sad. Get a life.