Vegan Baked Orzo: ruclips.net/video/zy78SdP3Gd4/видео.html Recipe notes and tips: - When using dried porcini mushrooms, you need to be careful when adding the soaking liquid because porcini can be very gritty. I always let the liquid settle after taking the mushrooms out, then use a spoon, staying well away from the bottom - If you don’t want to do the drying step with the tofu, you can just fry the grated tofu off for a few minutes instead. I’d do it in a separate pan or do it in the main pan, remove it all, then start adding the other ingredients and add the tofu back in later - Bechamel Sauce recipes; schoolnightvegan.com/home/vegan-bechamel-sauce-vegan-white-sauce/#recipe www.thissavoryvegan.com/simple-vegan-bechamel-sauce/
That’s a tremendous idea 💡 Basil dressing sounds incredible. Some ingredients look ultra processed but could adjust. Love the use of tempeh. Superb presentation & stimulating sequences, in particularly the cooking scenes. Like how you show the ingredients up to the screen. Totally appreciate the effort gone into this. I’ve covered a similar recipe from Ottolenghi Flavour cookbook. Interesting fact with the mace! Didn’t know that! Always love a tasting session, I’ve started to do this too. Keep up the great work. James
That looked absolutely delicious Rachel...thankyou.If you have to give pills to your cats, have you tried the "easy pill" stuff, you simply break off a little and wrap the nasty old medication in it....I have one of my nine furry pals on pills at the moment and he gobbles it down without any fuss or stress to him or me....I recommend it highly.
Thank you 😊 It's 50/50 with him, he's a canny boy! This time it was a liquid antibiotic so I just had to squirt it straight in his mouth. It's been a rough couple of months caring for him (he got a bad abscess on his, presumably from a bite, and it was resistant to the initial course)
@AuntieRachelsChaoticKitchen Oh I'm sorry to hear that, it's dreadful when the little darling are ill isn't it ? If he is on anti biotics make sure you top up his good bacteria to help his immune system ..I recommend Jarrow brand Saccharomyces boulardii it did wonders for one of mine when he was on anti biotics ,just mix the contents of a capsule into his food every day, mine even enjoyed the taste.Youre a good cat mama Rachel 😻
Kia Ora Auntie.. u can never go wrong with lasagne.. a few dabs of vegan cream cheese goes along way in lasagne! (Trust me).. knocking on the door of 4K subs as well auntie!! Keep on keepin on!!!
To say this Lasagne recipe was worth the wait is an understatement 😋 Those flavour combos look absolutely dynamite. Mushroom, Vegan Mince, Quinoa, Tempeh and Tofu in the same dish! You'll be lifting the whole gym up after 😂 Real talk though, that looks decadently delicious. Well done 👏🏻 12:07 fully deserved after all that hard work!
I don't really, is there anything in particular you'd like to me to try? There are a couple of Caribbean spots in Leeds (the city I live in), but they're not close so takeout is never an option for me. When I've looked, none seem to offer a vegan option anyway!
@@AuntieRachelsChaoticKitchen Ackee, calaloo, yam, green banana, the people who run those establishments our missing out on a growing market. I might have to open one up in Leeds. I know, remember when I started out I use to purchase your products from Epulo Cookware.
I am vegetarian and I'd love to make your recipe. What is "Beef Flavour Stock Powder" I've never seen it in the US. Is it a beef flavour substitute? :)
Hi there! Yes, it's a beef-flavour substitute. I use Massel; I just did a quick google and it looks to be available via Amazon (and probably other outlets too). I think Beyond do meat-flavoured bouillon liquid (maybe powders too) but that brand isn't commonly available here so I can't speak on what it's like. Other places to try for this kind of thing is the kosher section in the grocery store, or Chinese supermarkets. With the former, I think many of the companies do it to keep everything kosher year round for customer ease. With the latter, make sure you read the labels as they tend to just throw everything together on the shelf and it's to make a mistake!
I was a bit surprised at the ise of msg... Also. I wondered why you dont use eyond meat or impossible meat producy So much fater and very good. There is also good plant based ricotta by kitehill.
I use MSG because I've looked beyond the racist dogma and made my own decisions based on peer-reviewed research. I do eat Beyond, but it's very expensive in the UK where I live so I see no value in spending huge amounts of money for a dish like this when I can easily and cheaply make something just as good. The weight of the meat stand ins that I used is around 1.2kg. Buying that quantity of Beyond would cost me at least £15; my ingredients were no more than £6. Impossible isn't widely available here and costs even more than Beyond from the look of it.
It's very mood dependant to be honest, although I'm an absolute sucker for salt & vinegar rice cakes. I can easily eat an entire pack of the large ones, to the point my lips are sore from the acid!
Shameful? It's impossible in most cases. Vegan, in food terms, simply means made without animal products (and in a general sense, with a view to the reduction of harm when total elimination isn't possible), so you'll have had lots of vegan food without realising! (edited a word for clarity)
I've been cooking since childhood so I'm very comfortable in the kitchen. I'm also comfortable with failing; I think that helps give confidence, and I usually learn something from failed dishes. For example; I tried to make vegan scrambled eggs a while back that just didn't go well at all. I tried adding silken tofu (a very soft type of tofu) to see if that helped. It didn't, whatsoever, but I saw that the tofu looked like cottage cheese. That then gave me the idea of trying to make vegan cottage cheese, and that worked brilliantly!
Vegan Baked Orzo: ruclips.net/video/zy78SdP3Gd4/видео.html
Recipe notes and tips:
- When using dried porcini mushrooms, you need to be careful when adding the soaking liquid because porcini can be very gritty. I always let the liquid settle after taking the mushrooms out, then use a spoon, staying well away from the bottom
- If you don’t want to do the drying step with the tofu, you can just fry the grated tofu off for a few minutes instead. I’d do it in a separate pan or do it in the main pan, remove it all, then start adding the other ingredients and add the tofu back in later
- Bechamel Sauce recipes;
schoolnightvegan.com/home/vegan-bechamel-sauce-vegan-white-sauce/#recipe
www.thissavoryvegan.com/simple-vegan-bechamel-sauce/
You are delightful to watch and listen to. Your voice is so soothing. This looks amazing.
Thank you so much!
That’s a tremendous idea 💡 Basil dressing sounds incredible. Some ingredients look ultra processed but could adjust. Love the use of tempeh. Superb presentation & stimulating sequences, in particularly the cooking scenes. Like how you show the ingredients up to the screen. Totally appreciate the effort gone into this. I’ve covered a similar recipe from Ottolenghi Flavour cookbook. Interesting fact with the mace! Didn’t know that! Always love a tasting session, I’ve started to do this too. Keep up the great work. James
Thanks very much James!
This is what I need to make for dinner tonight. Thanks Aunt.
You are so welcome!
That looked absolutely delicious Rachel...thankyou.If you have to give pills to your cats, have you tried the "easy pill" stuff, you simply break off a little and wrap the nasty old medication in it....I have one of my nine furry pals on pills at the moment and he gobbles it down without any fuss or stress to him or me....I recommend it highly.
Thank you 😊 It's 50/50 with him, he's a canny boy! This time it was a liquid antibiotic so I just had to squirt it straight in his mouth. It's been a rough couple of months caring for him (he got a bad abscess on his, presumably from a bite, and it was resistant to the initial course)
@AuntieRachelsChaoticKitchen Oh I'm sorry to hear that, it's dreadful when the little darling are ill isn't it ? If he is on anti biotics make sure you top up his good bacteria to help his immune system ..I recommend Jarrow brand Saccharomyces boulardii it did wonders for one of mine when he was on anti biotics ,just mix the contents of a capsule into his food every day, mine even enjoyed the taste.Youre a good cat mama Rachel 😻
Happy to report this popped up right away on my feed!
Genuinely amazing to hear, thank you!
@@AuntieRachelsChaoticKitchen clearly the AI has embraced veganism
Amazing comfort food
It really is!
Kia Ora Auntie.. u can never go wrong with lasagne.. a few dabs of vegan cream cheese goes along way in lasagne! (Trust me).. knocking on the door of 4K subs as well auntie!! Keep on keepin on!!!
Thanks Nicky!! ❤
that lasagna you made came out looking bomb! You still mad fine!
☺
To say this Lasagne recipe was worth the wait is an understatement 😋
Those flavour combos look absolutely dynamite.
Mushroom, Vegan Mince, Quinoa, Tempeh and Tofu in the same dish!
You'll be lifting the whole gym up after 😂
Real talk though, that looks decadently delicious.
Well done 👏🏻
12:07 fully deserved after all that hard work!
Yay! I had the leftover filling with some wholegrain pasta last night, it really hit the spot after a busy day
I want this! 😊
It was unbelievably good!
@@AuntieRachelsChaoticKitchen well next time I’ll come and try it
Yummy!!!!!
It really was!
Do you make any Caribbean dishes Rachel?
I don't really, is there anything in particular you'd like to me to try? There are a couple of Caribbean spots in Leeds (the city I live in), but they're not close so takeout is never an option for me. When I've looked, none seem to offer a vegan option anyway!
@@AuntieRachelsChaoticKitchen Ackee, calaloo, yam, green banana, the people who run those establishments our missing out on a growing market. I might have to open one up in Leeds. I know, remember when I started out I use to purchase your products from Epulo Cookware.
Please do!!!
I am vegetarian and I'd love to make your recipe. What is "Beef Flavour Stock Powder" I've never seen it in the US. Is it a beef flavour substitute? :)
Hi there! Yes, it's a beef-flavour substitute. I use Massel; I just did a quick google and it looks to be available via Amazon (and probably other outlets too). I think Beyond do meat-flavoured bouillon liquid (maybe powders too) but that brand isn't commonly available here so I can't speak on what it's like. Other places to try for this kind of thing is the kosher section in the grocery store, or Chinese supermarkets. With the former, I think many of the companies do it to keep everything kosher year round for customer ease. With the latter, make sure you read the labels as they tend to just throw everything together on the shelf and it's to make a mistake!
I was a bit surprised at the ise of msg...
Also. I wondered why you dont use eyond meat or impossible meat producy
So much fater and very good.
There is also good plant based ricotta by kitehill.
I use MSG because I've looked beyond the racist dogma and made my own decisions based on peer-reviewed research. I do eat Beyond, but it's very expensive in the UK where I live so I see no value in spending huge amounts of money for a dish like this when I can easily and cheaply make something just as good. The weight of the meat stand ins that I used is around 1.2kg. Buying that quantity of Beyond would cost me at least £15; my ingredients were no more than £6. Impossible isn't widely available here and costs even more than Beyond from the look of it.
What’s your fav go to snack?
It's very mood dependant to be honest, although I'm an absolute sucker for salt & vinegar rice cakes. I can easily eat an entire pack of the large ones, to the point my lips are sore from the acid!
I came here from Instagram, is it shameful that I've never eaten anything vegan??
Shameful? It's impossible in most cases. Vegan, in food terms, simply means made without animal products (and in a general sense, with a view to the reduction of harm when total elimination isn't possible), so you'll have had lots of vegan food without realising! (edited a word for clarity)
@AuntieRachelsChaoticKitchen ah, well in that case everyday is a school day! Soooo HOW do you make cooking look so easy!?
I've been cooking since childhood so I'm very comfortable in the kitchen. I'm also comfortable with failing; I think that helps give confidence, and I usually learn something from failed dishes. For example; I tried to make vegan scrambled eggs a while back that just didn't go well at all. I tried adding silken tofu (a very soft type of tofu) to see if that helped. It didn't, whatsoever, but I saw that the tofu looked like cottage cheese. That then gave me the idea of trying to make vegan cottage cheese, and that worked brilliantly!