Pinned: Vegan Risottos: ruclips.net/video/C59H1GfaO98/видео.html Recipe notes & tips: - I reckon it would be really tasty to use brown butter in this dish! Here’s the technique in the Brown Butter Carrots Video: ruclips.net/video/coVMI7kmFlg/видео.html - Tempering note; From: www.shemins.com/using-whole-spices-in-indian-cooking-aka-tempering/ “Tempering of spices is a traditional method to extract the full flavour from spices. It is also known as “Tadka”. It captures and maintains the essence and aroma of the spices in hot oil, infusing the final dish with a distinct flavour and fragrance. This is done using Indian whole spices. If you are making a curry, then temper at the start. If you are making a dahl, rasam or sambar then it is best to temper at the end, in which case use a separate pan and simply add to the dish.”:
My goodness. I just fell in love with you all over again... Very grateful to see this as part of your journey and evolution. Greetings from California, divine woman. Keep up your incredible work 👑✨
Hi Rachel. If you do Canada, I would suggest a tourtiere. Which is a Quebec meat pie. Everyone thinks poutine , which is just French fries with gravy and cheese curds. Can't wait!
Canada is on my list! With poutine. The only issue with changing that to a tourtiere is that Australia's is also a meat pie. I'll do some research and have a good think. Thanks very much for the suggestion 😊
Kia Ora right back! I'm planning a pavlova, and the availability/quality of British berries will hopefully be a bit better in the next couple of months. That said, if you watched the coffee cake video; when I was looking through that book, the author waxes lyrical about how well coffee goes with blackberries. Maybe I'll work that into the pavlova 😍
@@AuntieRachelsChaoticKitchen that sounds delicious! Now we’re talking! lol.. as a kiwi I’ve never had a coffee pavlova but the sound of it definitely gets the taste buds tingling! Definite tastegasm incoming! lol.. keep on keepin on auntie!!
You've convinced me! I initially thought about doing a vacherin, as the author mentions (I think it's like a mille fuille but with meringue layers), but doing a pavlova gives me another national dish for the series!
Im fairly new to the vegan world and I just wanted to compliment you on all of your amazing recipes.. everything looks delicious ❤️@@AuntieRachelsChaoticKitchen
Except for Ethiopian, no cuisine translates better to vegan than Indian. Please support the content creators who make the things we enjoy. If you can't do the financial support thing then take the time to like and subscribe and leave a word of encouragement in the comment section and take the extra minute or two to watch the ads rather than skip them especially the ads at the end of the video.
@@AuntieRachelsChaoticKitchen ruclips.net/video/8MZoVZuV4vE/видео.html ruclips.net/video/lQ3VLPF6E7o/видео.html I couldn't find a good Mushroom wot/stew video but that's my favorite vegan option. The red lentils is going to make the best thumbnail photo. And I just included the collards because I'm from The South in the US and can't get enough of greans. They don't really use any dairy in Ethiopian cooking so almost all the veggie dishes are vegan by default. Injera is a bit of a process to prepare but Naan works just fine as a substitute or just serve over rice.
Pinned:
Vegan Risottos: ruclips.net/video/C59H1GfaO98/видео.html
Recipe notes & tips:
- I reckon it would be really tasty to use brown butter in this dish! Here’s the technique in the Brown Butter Carrots Video: ruclips.net/video/coVMI7kmFlg/видео.html
- Tempering note;
From: www.shemins.com/using-whole-spices-in-indian-cooking-aka-tempering/
“Tempering of spices is a traditional method to extract the full flavour from spices. It is also known as “Tadka”. It captures and maintains the essence and aroma of the spices in hot oil, infusing the final dish with a distinct flavour and fragrance. This is done using Indian whole spices. If you are making a curry, then temper at the start. If you are making a dahl, rasam or sambar then it is best to temper at the end, in which case use a separate pan and simply add to the dish.”:
My goodness. I just fell in love with you all over again... Very grateful to see this as part of your journey and evolution. Greetings from California, divine woman. Keep up your incredible work 👑✨
Thanks that looks great! Always good to be reminded to try different types of pulses and not just red lentils every time.
I really enjoy buying ones I've never had before and discovering new flavours/textures 😊
You make vegan cooking interesting
Thanks!
Love you're content please make More
Hi Rachel. If you do Canada, I would suggest a tourtiere. Which is a Quebec meat pie. Everyone thinks poutine , which is just French fries with gravy and cheese curds. Can't wait!
If you do one, mashed potatoes are used as a binder for the meat. So you can do your magic with it!!
Canada is on my list! With poutine. The only issue with changing that to a tourtiere is that Australia's is also a meat pie. I'll do some research and have a good think. Thanks very much for the suggestion 😊
If you do Poutine, check out the embellished versions. There's no end to what you can do!!
Holly lord, that sees so gorgous
Kia Ora (Hello) Auntie.. keep up the top notch cooking.. can’t wait for ya New Zealand episode!!
Kia Ora right back! I'm planning a pavlova, and the availability/quality of British berries will hopefully be a bit better in the next couple of months. That said, if you watched the coffee cake video; when I was looking through that book, the author waxes lyrical about how well coffee goes with blackberries. Maybe I'll work that into the pavlova 😍
@@AuntieRachelsChaoticKitchen that sounds delicious! Now we’re talking! lol.. as a kiwi I’ve never had a coffee pavlova but the sound of it definitely gets the taste buds tingling! Definite tastegasm incoming! lol.. keep on keepin on auntie!!
You've convinced me! I initially thought about doing a vacherin, as the author mentions (I think it's like a mille fuille but with meringue layers), but doing a pavlova gives me another national dish for the series!
Im fairly new to the vegan world and I just wanted to compliment you on all of your amazing recipes.. everything looks delicious ❤️@@AuntieRachelsChaoticKitchen
Thanks Big D! That's really kind of you to say
Some good lookin stuff here! You still mad fine
Except for Ethiopian, no cuisine translates better to vegan than Indian.
Please support the content creators who make the things we enjoy. If you can't do the financial support thing then take the time to like and subscribe and leave a word of encouragement in the comment section and take the extra minute or two to watch the ads rather than skip them especially the ads at the end of the video.
I need to have a go at some Ethiopian dishes. Any reccs to get me started?
@@AuntieRachelsChaoticKitchen
ruclips.net/video/8MZoVZuV4vE/видео.html
ruclips.net/video/lQ3VLPF6E7o/видео.html
I couldn't find a good Mushroom wot/stew video but that's my favorite vegan option. The red lentils is going to make the best thumbnail photo. And I just included the collards because I'm from The South in the US and can't get enough of greans. They don't really use any dairy in Ethiopian cooking so almost all the veggie dishes are vegan by default. Injera is a bit of a process to prepare but Naan works just fine as a substitute or just serve over rice.
❤Can we extange numbers or is that too weird lol 😂
No.
We are born on the same day October 27th ❤ hmu Scorpio vibes love you're content 😽 no sex just content progression