Binging with Babish Pasta Aglio e Olio from Chef

  Hey baby, I hear the blues a-callin'
Tossed salad and scrambled eggs   Rude Boy   Stop your running around   It's time to straighten right out   Stop your running around   Making trouble everyday   Ah-ah Rudy, A message to you Rudy   A message to you   Rude Boy!   Growing older each day  Mmm Hey guy's what's up I'm back with a new episode And it's been kind of a long week so I wanted to make something a little quicker, a little easier this week And I've always wanted to try that Pasta Aglio e Olio from that flirtatious scene in "Chef" And look at this, it only has six ingredients - perfect. So we're going to start by bringing a large pot of heavily salted water to a boil And while that comes up to a boil, we're going to peel our garlic And this is a great little trick You take all the cloves of garlic and you put 'em in a Tupperware And give them a good shake Like just shake the hell out of it And then, when you open it up you have perfect peeled... Oh that didn't even really work.. Did it? I guess we're going to peel these by hand So get your tools ready And get to peeling.

Be sure to use your scotch as necessary Now we want to slice all the cloves of garlic very thinly And put them aside while we pick our parsley leaves off their stems. Now we want to get rid of any big, thick stems, but smaller ones are okay. Because we're going to chop this pretty fine. So we're going to chop it up very fine Before heading over to the stove and add our pasta to the boiling water and add about a half a cup of olive oil to a large saut pan Once shimmering, we're going to add the garlic And just when you start to see it turning brown, add the red pepper flake and remove it from the heat The garlic will continue to cook until a nice toasty golden brown At which point you're going to add the pasta We're going to add back some pasta water to help create more of a cohesive sauce Before mixing in the parsley A big squeeze of lemon juice And give it one last check for seasoning And hit it with any salt and pepper that it needs Give it a good stir And then plate it up just like John does with a big carving fork Make a nice little nest like that, in the centre of the bowl Now this is an example of a recipe that is greater than the sum of its parts It was absolutely fantastic If you don't believe me, let's hear what I said after my first bite "mmm...

Holy sh*t that was good" Mmm It really was that good. The only thing missing was John Favreau for me to make sexy eyes at.

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Bento Box LunchesHealthy & Vegan! - Mind Over Munch

Hi munchers! I am getting so many requests
for lunches for school, college, or work and I know you love meal prep so I
thought today would be fun to share some affordable on-the-go lunches in my
adorable bento box. I am really excited about this episode. I had so much fun creating
these ideas and filming it so I hope you enjoy and remember all of these are just
ideas to get you inspired or motivated to switch it up for you or your kid so
feel free to take what you want and leave what you don't. All of these lunches
are designed to be well rounded with a main or a protein, a starch, a vegetable,
a fruit, a sweet treat, and a snack and yes they're all vegan.

I hope you guys enjoy these lunch
options. If you did don't forget to give this video a thumbs up and comment below
and let me know what was your favorite childhood lunch. All of the recipes I've
shared today are available in the PDF in the description box below and I have
also linked all of the relevant recipes that I have already made videos for. The
only thing that's different is I did update my original black bean brownies recipe
from the video to be vegan and that is noted in the PDF.

I also linked the bento box
that I used in this episode below but you can of course use any lunch box that you prefer.
That's all for today if you enjoyed this episode don't forget to share it on social
please and tag me if try any of my recipes. I. Hope you have a great day and remember
it's a matter of Mind Over Munch..

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8 Easy, Healthy VEGAN Sandwiches for Lunch Under 500 Calories

These are some of my favorite vegan
sandwiches all under 500 calories and down below in the description and you'll
find all the ingredients and amounts for each of these sandwiches. These first two sandwiches don't need any introduction, they're very basic, pretty much everyone
knows about them. So i'm going to toast up four pieces of bread and then on
first two slices I'm putting some almond butter And on the next two slices, peanut butter.
Then I'm chopping up some apple slices. I'm going to put this on the almond
butter bread.

And then some banana and I'm putting this on the peanut butter. Then I'm going to drill some agave on both of the sandwiches and also top them both with
some cinnamon and that's it! Now for the mediterranean sandwich and the bloody mary sandwich. I'm going to start by making the bloody mary and then Mediterranean. So using some sun-dried tomatoes in olive oil, some sriracha, lemon I'm going to blend these together and just
pulse it and have to be super blended.

Now slicing up two pieces of olive bread
and celery dicing that up. Then putting on these sundries paste, putting
some pepper on there celery and then slicing up some oinon to
put on top. This one of the best sandwiches. It's pretty much everyone's favorite who I've made this
for.

Now for the Mediterranean Sandwich I'm starting off with hummus put that on both
sides of the bread. Then cutting up some bell pepper slices and also a couple pieces of
romaine lettuce folding them in half and that's it. That one's so easy. Now for the Ceaser
Salad sandwich another favorite sandwich and then the basic veggie.

Starting with the
Caesar salad and then I'm going to make the basic veggie. I'm gonna make the dressing
for the ceaser salad. Water. Tahini, nutritional yeast hemp seeds, Dijon mustard, pepper and lemon
juice.

Blending that... Oh salt haha blending that together to make a paste. And then
I'm going to set this aside while I go toast my bread. Now that's toasted I'm
going to put the ceaser salad paste on my bread And then top it off with about
five pieces of romaine lettuce.

I also like to put pumpkin seeds on this too. And now for the basic veggie it's just
Dijon mustard on one side of the bread and then Tahini on the other side and
then slicing up some tomato and onion And then lastly adding a few pieces of
romaine lettuce again folded in half, that it. Now we have two coleslaw sandwiches
one creamy and one vinaigrette. So starting with the vinaigrette and
then going to make the creamy  one.

I'm going to start with some cabbage I'm
going to cut two pieces and I'm going to leave these whole because I want it
to be easy to place on a sandwich without totally falling apart So now making the vinaigrette dressing
starting with sesame seed oil and then some red wine vinegar and agave mixing
that together And then J'm going to place my cabbage in there, kind of toss
it around. You can set this aside for 20 minutes or you can just use it right
away. And then I'm going to just place this on top of the bread And some pepper And a little bit of salt and that's done. Next I'm
gonna make apple cider vinegar with tahini and agave stiring that together then adding my cabbage mixing that
around again Again you can set this aside or just use
it right away.

And then put your cabbage on top. I forgot to add some pepper
but that will make it pretty good so add that. So take a look down below in the
description for all the recipe amount for each of these sandwiches And if you liked this video hit
subscribe and thank you for watching.

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6 Easy Healthy Meals on a Budget (Vegan & Veggie Options)

 What's up, beautiful people? It is your homegirl, Ms.
Shameless, all up in your video. And this video is all about
how to eat healthy on a budget, because you do not need to be
a baller, shot-caller, brawler to eat healthier. All you need is some
creative inspiration, your homegirl, Chef
Shameless, in the building to break it down for you. So this video is perfect
for vegetarians, vegans, pescetarians, meat-eaters
-- feel free to substitute.

And really, I am gonna be
sharing with you six meals -- two breakfast options,
two lunch, two dinner, with snacks in between. I got you. I got you. So let's get into
this video now, shall we? First up is
breakfast of champions, and this one's
perfect for vegans.

It's a Quinoa Cereal. All you'll need is quinoa, which is a great
cereal or rice substitute, almond milk, some fresh
blueberries and bananas, which taste great and have
naturally occurring sugars, walnuts, some cinnamon
and vanilla for added flavor, and if you have a sweet
tooth, a splash of honey. Now, I've already
precooked the quinoa, and I store that in the fridge, which makes it a quick fix
first thing in the morning and a good source of protein
fiber and essential amino acids. Almond milk, which is
perfect for those of you that are lactose-intolerant.

So I can throw everything
in: the vanilla, the cinnamon. Boom, boom, boom, boom, boom. Then I add all my fixings
and make it look real cute for my Instagram
stories or my Snapchat. And padow.

The second option is super cute. It's Mini Egg
McMuffins sans bread. All you'll need are
eggs, between six and 12, depending on how many
muffin trays you have, some red peppers, spinach,
onions, some salt and pepper, olive oil for the muffin trays, and I like to start by
cutting all my veggies down into small
bite-size portions that will fit
easily into the tray, and the eggs will
go on top of that. What I like about this is
it's really easy and quick.

And this is good for a
meal prep for a few days. You can make a few at a time. Then, I will get to cracking
and scrambling those eggs, adding in some salt and pepper. Next, I'm gonna
spray the tray down.

I'm gonna go ahead and
add my veggies on the bottom, because those will
cook and rise to the top. Then I'm gonna take my scrambled
eggs and top that off, but not all the way to the top, because they do
expand in the oven. I'm gonna let that
cook for 20 minutes. Once cooked, I'm
gonna remove and let cool between five and ten minutes so they hold the
form of the muffin tray.

And this will last you for a
few days, and it's super cute, and I discovered this
when I was in New Orleans. Snacks are key. This one is a Chia Pudding, for
all my vegan-heads out there, and chia seeds are a
great source of omega-3. A milk of your choice.
Some cinnamon and vanilla and fresh blueberries, and honey for all my sweet-teeth,
sweet-tooths out there.

I like to soak the
chia seeds overnight, but sometimes I do
forget to do this, so I do it first
thing in the morning before I head out to work. By the time I'm hungry, this is
already soaked and good to go. I can throw everything in:
the vanilla, the cinnamon, and I like to add
the blueberries after. And shablam! That is it.

That is what I eat
instead of fruit yogurts. You can go ahead and
add honey if you'd like. Now for some lunch. I'm gonna go with this
vegan-friendly Pesto Salad.

All you'll need is some
zucchini, walnuts or pine nuts -- walnuts were cheaper --
fresh basil, olive oil, some salt and pepper for the pesto,
and tomatoes and cucumbers, a food processor --
this Ninja is so good -- and a spiralizer. And I
got this one from Amazon. I like to cut the
zucchini in half. Then I get my arm
workout in with the spiralizer.

And look! Low-carb
noodles. It's so cute. Okay, once you have
your zucchini noodles done, we're gonna go
ahead and make the pesto. You'll need some olive oil.
Again, I like to eyeball things.

I'm starting off with two
tablespoons of olive oil. Then I'm adding in my
walnuts, which was half a cup. Some salt and pepper. Then I like to blend this first
before I add my basil leaves, because the
basil leaves are soft, unlike the
walnuts, which are hard.

Once the nuts are all blended, then I go ahead and
add in my basil leaves, and then I like to
add in more olive oil if the walnuts are
dry. Again, eyeballing it. I think in total I
used five tablespoons, and this pesto was
enough for two servings. Once that's
done, you're gonna cut your tomatoes and your cucumbers
down into bite-size pieces.

You're gonna mix it all together for a fresh veggie pasta salad. And this is raw, which means
it's jam-packed with nutrients that weren't lost in
the cooking process. And it's super
colorful and cute. Perfect for those
food flat-lays [ph.], You know what I'm saying? I actually don't
even like zucchini, let alone zucchini raw,
but this -- I love this.

So beautiful. So bootyful. Another lunch option
is this Chickpea Salad with red peppers, chickpeas. You'll need carrots,
beets and avocado and cucumber.

And for all the
info on ingredients, make sure to check the
info box below. I got you, boo. I like to shred my
carrots with my mandolin. Now, you can
meal-prep this for the week by cutting everything
down into bite sizes.

I think meal prepping is
great for veggie options. And cut everything down. I discovered this
late in life, beets. I never had this growing up.

This is a very added sweetness.
It's kind of sweet-sour. I like it a lot. Mix it all up. And that is a super
hearty salad topped with quinoa that I pre-made
earlier for my breakfast.

Bam. And now for
some salad dressing. You can use whatever you like. I like to make mine with some
balsamic vinegar, olive oil, salt and pepper, and
I didn't add it here, but I do throw in some
honey sometimes mustard.

And voila. That's your lunch. Afternoon snack:
This is my go-to. I bring it with me to work.
Super simple and super filling.

And that is rice cakes
with peanut butter and banana. I like to bring a knife.
You can use a butter knife. And half a banana. And I like to bring
the peanut butter with me.

And I just build it and
eat it when I'm hungry. And this is filling. I guess we can add other things. What would you guys add on this
rice cake? I'd like to know.

Let me know in the
comments below, boo. And that's it. Okay, now for some dinner. I picked up this
Chickpea Fennel Stir-Fry from my friend's
boyfriend, who's a chef.

His name is
Craig. Thank you, Craig. This is super
quick, easy and delicious and vegan and super cheap. The first thing you're
gonna do is cut the fennel into bite-size pieces.

My onion that I cut down -- I'm gonna add my
olive oil onto my pan, cover that ish up. And once the pan is hot,
I'm gonna throw in some onions. My fennel bite-size pieces. Stir that around
with the stir-fry.

Stir it around, add
some salt. Add some pepper. This is super simple. All you need is olive oil,
salt and pepper for seasoning? What is life? Then go ahead and
add in your chickpeas.

These are canned chickpeas. Cook it until
the fennel is soft. Go ahead and cover that up. And then plate it.

Once
plated, add some quinoa. I like using quinoa because
it's like my rice substitute. And again, it's
jam-packed with nutrients. I'm gonna go ahead and
add some fennel leaves.

And shablam. That's it.
She is done. That is dinner. Next up is this
Coconut Peanut Shrimp Stir-Fry that you will die for
if you love peanut butter.

You'll need all
these ingredients: olive oil, peanut butter,
onions, broccolini, carrots, red pepper, chopped up
into bite-size pieces. I'm gonna go ahead
and heat up my pan, and again add my
olive oil first. Once the pan is hot and heated, I'm gonna add my onions,
followed by the carrots, which are hardest, so
those need to cook the longest, so those go in first. I do put in onions first
because they add the taste.

Broccolini. A
marinade of your choice. I'm using this teriyaki.
You can use soy sauce. You can actually skip the
coconut milk, but I like it, because it
creates all this sauce.

Stir it around. Red peppers are soft, so I
put them in toward the end. Then I'm gonna go
ahead and cover everything, and once those
are halfway cooked, I'm gonna add the peanut butter. I'm only using a teaspoon,
and that is very buttery.

I put the shrimp in last
because it cooks super quick, and if you cook shrimp
too long it does get rubbery. A few minutes, and that's it. Plate that ish up.
This is legit so bomb. I hope you guys
found this video helpful.

If you did, make
sure you go ahead and thumbs-up this
video by liking it. And if you aren't already
subscribed to my channel, welcome to Team Shameless!
Hit the subscribe button. I am almost at 1
million subscribers. And you can help me get there.

So hit that button.
Turn the notifications on. I upload videos every
Tuesday evening for you. And make sure you watch
my previous video, guys. Oh, also, if you want to be
part of the Shameless movement, go ahead over to my shop.

Shop that ShamelessMaya.Com
and cop you some swag so you can be inspired to do you
shamelessly all day, every day. Okay? And until next time, boos, remember to do you,
be you and stay true. Be shameless.  .

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5 NEW Ice Cream Flavors + Dairy-Free Coconut Recipe Homemade Ice Cream (No Machine)

(Music) Gemma's Bigger Bolder Baking
Homemade Ice Cream Dairy-Free Hi Bold Bakers! Thanks to you, my No Machine
Ice Cream video has reached more than 1 million views. I have lots more No Machine creations
to come starting with this week's much-requested Dairy-Free No Machine Ice Cream which is based
on Coconut Milk. So let's get baking! So to make this Dairy-Free Ice Cream, we are
using the exact same method that you guys know and love from my original No Machine
Ice Cream video. We're just replacing the dairy with coconut milk.

This recipe is not
just for people who are dairy free. I want you all to try it because it really is a delicious
ice cream. We're going to start out by making our coconut
condensed milk for our ice cream base. So in a heavy-bottomed pan, we're going to
add in our full-fat coconut milk and our sugar.

Bring these two ingredients to a simmer and
then turn it down low and let it bubble away very gently for around 30 minutes. As it simmers, you will see it's actually
starting to change color and go a little bit darker and starting to thicken and that's exactly
what we want. Once your 30 minutes are up, this is what you should be left with: a thick
coconutty syrup and this is our condensed milk. We're going to pour this into a jug and set
it aside to cool down and put it into the refrigerator to get it really cold before
we make our ice cream.

When your condensed milk is cold, this is
what it should look like. Beautiful and syrupy. It needs to be lovely and thick and look just like
regular condensed milk. Our next step is to whip up our coconut.

You
want to put your two cans of coconut milk in the fridge overnight to get them really
nice and cold. Then, this is a really good, trick. We're going to take them out. You're
going to turn your coconut tin upside down and open it from the bottom and I'm going
to show you why.

What you want for this ice cream is the coconut
solid and not the water. And if you turn it upside down, as you can see the water rises
to the top. Pour away the coconut water. And then you have your coconut solids on the bottom.
It's the perfect way to decant the water from the solids.

We're going to scoop out the solids and put
them into our mixer. As for the water, don't throw it away. You can drink it because it
tastes really good and or put it into smoothies like I do, it's really hydrating
and yummy. Now using a stand mixer or a hand mixer, we're
going to whip up the coconut solids.

We're going to turn the machine on to medium-high speed
and we're going to whip this up and you're going to see it thicken and actually get bigger
in volume. This looks great! Now that it's looser and it's gotten a bit lighter, it's
time to add in our condensed milk. Now we're going to turn back on the machine and whip
it up again until you see it get bigger and fluffier. Another good tip for this ice cream
is to make sure all of your ingredients are cold even your bowl.

I like to put it into
the fridge before I use it. Great! So our ice cream base is ready. It
is that easy! So this is what it should look like. It needs to be nice and thick so it
freezes well and it holds its structure and it doesn't separate.

So a nice little tip before you add in your
flavors to your ice cream is to add in some vanilla extract. And vanilla extract has alcohol
in it and it will actually stop your ice cream base from crystallizing. I'm going to give it a little taste. You do
not have to be vegan or dairy-free to enjoy this ice cream.

It is so good! Our first flavor up is classic vanilla. I
want to say a big thank you to Sherry because she requested this flavor and she always sends
me such nice comments. Start by scooping your ice cream base into
a bowl. The funny thing is the coconut flavor is actually
quite mild so whatever flavor you add to it, you get a little bit of coconut and a lot
of your other flavor.

To this we're going to add in our vanilla
extract and fresh vanilla beans. If you don't have a fresh vanilla pod, don't worry about
it. Just use vanilla extract. And then just whisk it all together.

Look
at those beautiful speckles of vanilla bean. It looks fantastic! Just like before, we're going to put the prepared
ice cream into these lovely little containers. Look at that! Absolutely gorgeous. And you
can't beat a classic like vanilla.

Beautiful! We're going to call this flavor tropical vanilla.
I'm going to put a downloadable PDF for these stickers on my Facebook page so you can make
your own. And remember this flavor makes a great accompaniment for your microwave brownie
mug cake. This little guy is the first of many flavors
so we're going to pop him into the freezer and get started on the next one. I'm a big fan of the next flavor because I
ate a lot of it growing up.

And that is Raspberry Ripple! And thanks so much to CalicoCatGirl
y for the request. We're going to start out by blending together
some raspberries and sugar in a food processor. Then we're going to pass it through a sieve
and you end up with a lovely raspberry puree to add to your ice cream base. Now add your ice cream base to the bowl and
then ripple in your raspberry puree.

You don't want to stir in your raspberry too much because
you want to maintain those lovely ripples. The raspberry and coconut are such great flavors
together. There's a good reason this was my favorite flavor. This ice cream looks so beautiful.

Now for
the finishing touch. This is so good, you guys are going to love
this. We have more flavors to come so we're going to pop this in the freezer and then
on to the next one. All the recipes can be found below this video
in the description box.

And if you haven't done so already, don't forget to subscribe
to my channel. For our next flavor, Kavya Sivan suggested
something that goes really well with coconut which is pineapple for Pina Colada. Just like the Raspberry Ripple flavor, we're
going to make a puree with our pineapple. If you don't have fresh pineapple you can
use tinned or frozen.

Beautiful. Look at that color. I love pineapple so much. It's such
a nice fresh flavor.

And it's going to be yummy in our ice cream. Then in a large bowl, add in your ice cream
base and mix in your pineapple puree. We're also going to toss in a little bit of coconut
for extra flavor and texture. When you bring these two flavors together of the pineapple
and the coconut it really does remind you of a Pina Colada.

Once your ice cream is mixed,
then put it straight into your container. And then top it off with some toasted coconut.
Our ice cream is done so on with our sticker. Our next flavor up, in my opinion, is an absolute
must and that is chocolate. And because our ice cream base is coconut, we're going to
make Almond Joy Ice Cream.

This flavor is really no fuss: you add your
ice cream base into your bowl. Sift over some cocoa powder and fold in toasted almonds.
It couldn't be easier! We are using cocoa powder instead of fresh chocolate to flavor
this ice cream because cocoa powder is dairy-free. This is so good it's kind of like a coconut
mousse and the almonds definitely give it really nice texture. Make sure you toast them because
they pop a little bit more.

As you can see, this is a beautiful thick
ice cream. I think it's the cocoa powder that does it. For a little something extra, I'm
going to top it off with some toasted almonds. You guys are going to go Coco-Nuts for this
one.

And he's ready for the freezer. Gosh. I can actually smell this already and it smells
so good. I can't wait to try it.

I have all of the comments and requests for
this next flavor, so I'm happy to finally bring you Matcha Green Tea Ice Cream. I'm going to write in the recipe which Matcha
Powder I used but you can find it in most stores it's just on the pricey side. In a bowl, add in your ice cream base. And
sprinkle over your Matcha Green Tea powder.

And then gently mix together until well combined.
So I'll admit, I've never had green tea ice cream before but with all of your requests
coming in I just had to try it and you were dead on because it tastes really good. Once it's all mixed, it's ready for the container.
I really hope Id did this flavor justice for you guys. Would you like a bonus ice cream flavor? I
shared my recipe for a Caramelized Banana Ice Cream over on my Instagram. So guys make
sure you go over there and check it out.

It's a really good one! This coconut ice cream is so good and I really
want you guys to try it. Just because it's vegan, does not mean that it's not for everybody.
Thanks for all the great requests for this video. You guys picked some great flavors
of ice cream and I couldn't do it without you. Mmmm.

If you like my No Machine Ice Cream recipe,
then please share this video with a friend. And make sure you head over to my Instagram
for the 6th bonus flavor! I'll see you back here again next Thursday for more Bigger Bolder
Baking..

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5 Microwave Mug Meals (Mug Pizza, Chocolate Brownie & More!)Gemma's Bigger Bolder Baking

Hi Bold Bakers! When it comes to mug recipes,
I have you covered for breakfast and dessert. But now in this one video, I am going to show
you a mug recipe for every meal. From granola, to mac and cheese, to even pizza in a mug.
These recipes are real game changers. So lets get started.

Were going to kick this off with breakfast,
the most important meal of the day. And did you know you can make granola in a microwave?
It comes out crunchy and just like its baked. Let me show you how. In a microwavable
mug, add in your maple syrup, flavorless oil (I used coconut), and water.

To this add in
your oats, coconut, salt, and nuts. And then mix it all together. What I love about this
granola is that its full of natural sugars. You can add in whatever flavor you like and
also, its great for vegans.

Now that this guy is mixed, were going to pop it into
the microwave for one minute. Then you want to give it a stir, and then pop it back in
again for another thirty seconds. Youll keep on going until your granola is lovely
and golden brown and youll see it start to get crispy and dry. The timing that I give
for my mug recipes is based on my microwave, which is 1200 watts.

So make sure that you
check yours because your timing may vary. And as always, all my recipes can be found
on www.Biggerbolderbaking.Com. Once your granola is done cooking, this is what it looks like.
Its a beautiful golden brown and you can probably hear it is lovely and toasted. Even
the nuts are.

Its hard to believe you can make this in a microwave. Were going to
take our homemade granola and make it into a complete breakfast. I like to eat my granola
with some greek yogurt and some berries on top. Granola paired with yogurt and berries
is a perfect balanced breakfast and a great way to start your day.

You can even mix up
your granola the day before and then cook it off the next morning. Ok were going
to move on to our next meal. Now that were done with breakfast, were
going to move on to lunch. And you will not believe how easy it is to make mac and cheese
in a microwave.

For this recipe, you want a very large microwavable mug or even a bowl
because you dont want the water to overflow while cooking. Into your bowl, add in your
macaroni noodles. Use small noodles because they cook faster. Onto your noodles, pour
in cold water.

Now were going to microwave this until its fully cooked. It just takes
a few minutes. Youll know when your macaroni is cooked because your noodles will have plumped
up and theyll be really nice and tender. Our next step is to drain off this water and
add in the rest of our ingredients.

To make our mac and cheese sauce, were going to
add in some milk, corn starch or corn flour, lovely sharp cheddar, and of course some pepper
and salt to season. And then simply mix all these ingredients together. The reason we
add in the corn flour is because it thickens it and binds it all together. Also, if you
want to add in some vegetables or meat in, you totally can.

All we have to do now is
pop it back in the microwave for a few more seconds, let the cheese melt and create that
sauce, and we will be eating homemade mac and cheese in no time. This incredibly easy
homemade mac and cheese requires no pots and pans, just a big mug and few minutes. Your
mac and cheese does not need much dressing up. So I like to put just a little bit of
parsley on top.

I have no doubt that you can make this mac and cheese faster than you can
make it from a box. And you know what, this tastes better and its better for you. Ok
on to our next meal. Ok so weve had our lunch but its about
3 oclock in the afternoon when you start to feel that slump.

I have the perfect peanut
butter and banana muffin that has lovely all natural sugars, no flour, and its full
of good energy. In a microwavable mug, were going to mash up some fresh banana. To this,
were going to add in some peanut butter, an egg white, and some vanilla extract. And
then whisk it all together.

Dont worry, if you dont like peanut butter or are allergic,
you can use any kind of nut butter you like. So to this, Im going to add oat flour,
which is just ground up oats in a food processor. But you can always use regular flour or whole
wheat flour. Next add ground cinnamon, baking powder, and a pinch of salt.

And then mix
all of these ingredients together. In just a few minutes, our afternoon snack is ready
for the microwave. A healthy snack needs to be something you can whip up when youre
hungry. And it does not get much faster than this peanut butter and banana muffin.

This
snack does not need a lot. I like to add a little bit of fresh banana and a sprinkling
of cinnamon. This mug cake is a perfect pick me up for the afternoon or even to give you
some great energy after a workout. And it tastes great too.

Now its dinner time and were having
pizza made in a mug. Words can not describe how great this recipe is, so Im just going
to get started and you can see for yourselves. In a microwavable mug, add in your flour,
baking powder, baking soda, and a pinch of salt. And then mix them all together.

Into
our dry mix, Im going to add in milk and olive oil. And then mix all these ingredients
together. And thats our pizza base done. Super fast.

Ok now like any great pizza, next
thing were going to put on is our sauce. Gently spoon your sauce onto your pizza base.
And then just spread it around with your spoon. Now you can add on any toppings you like because
its your pizza. Im going to add on cheese, mini pepperonis, and some dried herbs.

Our
mug pizza is ready for the microwave. Now I havent steered you wrong yet, so I really
cant wait for you to see when this is done. Our microwave pizza is ready. This is the
moment I wanted you to see.

Look at that mug pizza. Doesnt it look fantastic and it
smells amazing. So you can make one of these and even eat it faster than you can get a
pizza delivered. So the next time you want a pizza, this is your guy.

This pizza is ready
to eat as is. So I guess youre wondering what this looks and tastes like because believe
me, before I made it, I was too. But check this out, it has a lovely pastry base with
all that lovely marinara sauce and cheese on top and of course the little pepperonis
make it taste really good too. It tastes just like pizza.

Its soft, its gooey, its
insane. You have to try this. Well youre probably wondering what dessert
could be for our grand finale. And it is a chocolatey, fudgiest brownie made in a microwave.
In a microwavable mug, add in your flour, brown sugar, cocoa powder, and a pinch of
salt.

And then mix all these ingredients together. To your dry ingredients, add in your flavorless
oil (I used coconut), water, vanilla extract, and chocolate chips. And then mix until you
have a batter. This brownie does not contain eggs so its a really rich, indulgent cake.
After all our lovely microwave meals, were finally ready for dessert.

No more do you
have to bake a big tray of brownies. You can whip one up just for yourself and you dont
have to share. Simply serve your warm, fudgey brownie with some vanilla ice cream and some
chocolate shavings on top. As you can see, this brownie is so rich and decadent and definitely
the perfect recipe to wrap up our microwave mug meals.

Whether you are looking for quick
meal options or even incredible desserts, these microwave mug meals have you covered.
If you havent already done so, dont forget to subscribe to my channel so you dont
miss out on any videos. Ill see you back here next Thursday for more Bigger, Bolder
Baking. Whew!!! Im full.

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4 EASY VEGAN PICNIC RECIPEShot for food

[Lauren] you just put the whole one in your mouth? [Lauren] that's a lot of dough at once
[john] it's really dry. [Lauren] don't say it's dry! [John] well if you ate a spoonful of peanut butter that would also have made a really tough dough [lauren] well you're not supposed to put it all in your mouth at once, i don't think. [Lauren] hey everyone, what's going on it's lauren. [John] and john.

[Lauren] from hot for food. And today we're doing an impromptu little video for you [lauren] because, um, we have to go to a picnic [lauren] more or less. And we have to bring some stuff. [Lauren] so we were gonna show you what we're making [lauren] and it's pretty quick and easy, so we thought we just turn it into a video.

[John] uh, you can do your picnic however you wanna do, [john] this is just kinda what we have lying around the house, [john] on our summer picnic menu, we've got [john] an easy sangria recipe, [lauren] we're also gonna make some very quick wraps, [lauren] we're also gonna make some lentil apple slaw [lauren] and cookie dough balls for dessert [lauren] soo let's start with dessert because we gotta put those in the fridge for a second [john] good call. [Lauren] so we are gonna start with a cup of peanut butter, [lauren] then add in some almond flour and vegan chocolate chips. [Lauren] i'm actually just gonna add a little bit of sea salt [lauren] so cos i'm literally making this up on the spot, [lauren] i don't know how much almond flour i'm adding in, [lauren] but it's about double and a half what the peanut butter was. [Lauren] so it's like the consistency of cookie dough, [lauren] then roll it into small bite sized balls, [lauren] and then you can roll it in coconut [lauren] or you can drizzle melted chocolate on them, [lauren] whatever you like.

[Lauren] and you can keep them in the fridge until you go on your picnic! [John] so now we're gonna make the fillings for our easy wraps, [john] the first one's an avocado mash, which is just avocado, [john] lime juice, salt, pepper and cayenne. [John] for the other filling we're gonna use a hummus [john] you can do it storebought or make it yourself [john] and then we're gonna add sundried tomatoes, [john] and black olives. [John] these things are super easy to assemble, [john] you're just gonna apread out your avocado or hummus, [john] on the avocado we're gonna add fresh basil. [John] so now that you got your filling in place, [john] you can either roll them up, [john] or do quesadilla style.

[John] i think the key here is the mobility, [john] you're like going on a picnic, or going to the beach [john] you don't wanna have like your hummus container, [john] and your guacamole container and all of these dips [john] and these are mobile, portable, everything's wrapped up and good to go. [John] so it doesn't matter if you..
[Lauren] so you just grab a piece and eat it. [John] yea. [John] and it's sharing.

So instead of having some dips and hummus, [john] you've just got every, take a pre dipped and roll bite [lauren] i like this idea. [Lauren] and of course you can do any fillings you want [lauren] as long as it's easy to like, stick together like a hummus is [lauren] but it could be like an eggplant dip or  whatever you want. [John] you could do a dessert one; a peanut butter and jelly one. [Lauren] totally.

[Lauren] okay we're gonna bring a salad on the picnic [lauren] and i'm gonna make lentil apple slaw which is a really easy recipe [lauren] from hotforfoodblog.Com [lauren] here's how it's made [lauren] so start with some finely chopped cabbage, [lauren] then we're gonna add cooked lentils, [lauren] diced carrot. Diced cucumber, [lauren] sliced apples, [lauren] cilantro, green onion and pumpkin seeds or sunflower seeds. [Lauren] or both. [Lauren] so we're gonna make a quick dressing in a jar, [lauren] here's all the ingredients: [lauren] olive oil, [lauren] lemon juice, [lauren] lemon zest, [lauren] apple cider vinegar, [lauren] vegan worcestershire, [lauren] agave nectar, [lauren] dijon mustard, [lauren] and salt and pepper.

[Lauren] so just shake it up in the jar, [lauren] and then pour it on the salad. [Lauren] this salad actually benefits from being dressed a few hours before you're gonna eat it [john] kay, our picnic is nearly complete, [john] we're like, 20 minutes in, we're ready to go. [Lauren] i don't wanna go, i just wanna eat everything here. [Lauren] we gotta pack it up now [lauren] that's a whole lotta thing which we won't show you.

[John] one more thing.
[Lauren] one more thing. [Lauren] sangria!!! [Lauren] you know how to make that, it's just red wine, [lauren] some juice or whatever, and some brandy [lauren] if you're extra spicy like us, [john] some fruit.
[Lauren] and some fruit. [John] sangria.
[Lauren] so we're just gonna, we're just gonna make it real fast, [lauren] in these jars so we can take them on our picnic, [lauren] they're sealed up with a lid, and then we'll add ice in there, [lauren] and we're done! [John] then we go [lauren] and then we go.

[Lauren] so we got two one-litre jars, [lauren] we're gonna split a bottle of red wine between the two, [lauren] it's about a cup and a half per jar, [lauren] then we're gonna add one and a half ounces of brandy, [lauren] we're gonna add apples, oranges, limes and frozen strawberries. [Lauren] and we're gonna top it up with fresh squeezed orange juice. [Lauren] and just add a little bit of ice. [Lauren] and there's our picnic! We've got sangria, [lauren] a cool salad, [john] our easy wraps, [john] and for dessert, our cookie dough balls.

[John] go easy on the sangria, man. [Lauren] mm. [Lauren] so we put some ice in there to chill it, it's cold  and ready to go. [Lauren] um, you probably wanna pack up your picnic in like a cooler [lauren] picnic bag or cooler [lauren] just to keep everything chilled, that will be best especially for the dessert [lauren] which you won't be eating till later, [john] can we try something before we pack it up.
[Lauren] aand [lauren] well yea, i'm starving [john] me too.

[John] i'm gonna try an avocado one. [Lauren] so it's really quick and easy, we got everything done in under an hour, [lauren] um, i mean we're pros but [lauren] we made some of these up right on the spot so there you go [lauren] um, you can find the recipes linked in the description below, [lauren] aand if you've got any ideas you're taking to your picnic [lauren] your vegan picnics, please let us know and share them with us as well. [Lauren] there's lots of ideas on this channel, [lauren] as well as hotforfoodblog.Com um with other things you can bring on a picnic, [lauren] of course. [John] if you guys have your picnic photos, you wanna share with us, we're @hotforfood on all social media [john] go give us a follow there, subscribe if you like our videos, [john] every wednesday you're gonna see a new one from us [john] and today we gotta,
[lauren] we gotta go! [Lauren] or we'll be late for the dang picnic.

[John] we are actually going somewhere okay. [Lauren] you keep saying that, people are gonna think we're lying. [John] no, we are. [Lauren] "we're actually going somewhere" it sounds like you're
[john] does it sound suspicious? [John] we have friends.

[John] not just the internet friends.
[Lauren] yea [john] but you guys are friends too. [Lauren] we love you, but we're gonna see real people in real life right now [john] real humans. [Lauren] bye!.

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3 VEGAN & HEALTHY LUNCH BOX IDEAS (BENTO)

Hello everyone welcome back and if you're
new to my channel welcome! My name is Amelie and make fitness and vegan food
recipe videos and I also make other videos when I feel like it.
In case your parents didn't tell you enough or in case you haven't seen those hundreds of
thousands of millions back-to-school videos here on YouTube, i'm here to
remind you that school is back on soon. You're welcome.
I'm currently not going to school anymore but i thought it would be cool for me to share with you guys three cool easy tasty cheap vegan ideas on
what you could bring and pack to school or work or university or anywhere else you
need to bring your own food. I tried my best to combine nutritious
foods that provide you with everything you need to keep you full of energy and
achieve everything that needs to be done. Also i'm using my bento box that i
have just received the other day and no this is not a sponsored video i wish
they could pay me but they didn't they actually send me this box i'm using the
box because I think its pretty in the video and also it can actually fit
quite a lot of food in it.

Alright so i think that's it let's get
into it. So the first box is inspired by Middle East cuisine To make the tabouleh
a precooked my couscous in the microwave takes literaly no time to make, and then
I'm cutting my tomatoes into cubes and I like to add a little bit of salt so
that the water goes away.  And then I'm adding it to the bowl with some shallots
some fresh parsely thinly chopped. Cucumber and lime juice and a little bit of salt and if you have
time i would suggest you do that the night before so that everything is infused, but if you don't that's fine too.

Then I'm taking a wrap (basic tortilla) and
spreading some hummus on top of it and i'm adding few tablespoons of the tabouleh.
I bought these falafel from the shops but you can also make your own with chickpeas yeah i just cooked up for six minutes
and then I put three of them into the wrap and I try to roll it . This is
kind of the hardest part. Hold it tight and everything will be fine! And as it's a
lunch i would make, another one.

In the first part of the box im adding
three half wraps and in the other box im adding the last half, the rest of the
tabouleh. In the little box, I chose to add a tahini dip to dip the wrap in. So i use lime
juice and tahini... And I thin it out with some water so it gets creamier.

And I also chose to add two little bliss balls made out of date oats and coconut.
This lunch is very consistent i promise you i ate it straightaway after making this video
and I was really full the whole afternoon For the second box, I decided to get a
Mexican one yes we are traveling! This one actually
requires to be heated up in the microwave.But im pretty sure you'll be able to find a microwave anywhere now.. So to make the chili sin Carne, I'm
chopping up some onions and I put them in a pot with some Mexican spices with no
oil, water it's just fine. I cook them until theyre soft and then I add some
frozen capsicum.. You can totally get some fresh one I was just lazy!
Stir everything together well and then you're going to add your rinsed and drained kidney beans, youcan also use black beans I didn't have any and then I added some tomatoes, and again stir it well..

And after 10 minutes or so things start to be soft. I added on spice mix
again and then i added corn and I left it for another five minutes.
So in the first part of the box, I chose to add quinoa, you can add rice, you can add couscous, you can add anything else.. Pasta.. And then on the other half i'm adding the chili In the 2nd box I'm doing sort of mexican salad with guacamode, so I'm mash the avo in its skin, it saves a bowl and then I add cayenne pepper and lime
juice and this is pretty much the perfect guacaome.

And then I scoop it in,
and then I put some tortillas on the side. I made my own they're very easy to
make out of actual tortillas and yeah you can also buy premade tortillas but
these are fun to make and usually healthier I just cut them into triangles and put them in
the oven for 5 minutes! This lunch is filled with good carbs and
protein and good fat to keep going through the day, it is actually a little
bit longer to prepare but I would suggest you make the chili sin carne for dinner,
and then you just use the left over for your lunch look at that avo tho.. Oh my god!!
For the last box I decided to make a Greek salad with oven baked sweet potato.
For the salad i used olives, kalamata would have been better but yea.. Shallots, cucumber
tomato, lime juice, oregano, salt and i use a little bit of olive oil feel free to skip it but i just think
that Greek salad without olive oil isn't a Greek salad! And for the feta i actually usedsome fermented ,I think, tofu.

I bought it you can also find a lot of recipes online..
So I'm adding everything to the bowl next I'm cutting off some circles from
a tortilla, actually using a pita would taste hundred times better but I didn't want
to buy hundred thousand of different things! So yeah and also the circles are not
necessary!  I just find they're cute. For the sweet potato I just make a cut so that it cooks faster and then I cut the end bits and then I roll it into
baking paper and I'm make sure it's very tight and I cook it for about 30 to 40
minutes in the oven at 200 degrees. When you get it out of the oven be careful
because it's very hot but it should be very soft and goey and  oh my god sooo good so in the first box i'm adding my greek salad of course and then in other part im adding sweet
potatoes, in the little box im adding some houmous this one is store-bought but you can definitely make your own I also have a video on it, ill link it in the description box!
I was just a lazy girl today!!! Then, I'm adding my pitas / tortillas to dip
into the hummous! Thats it guys for today's video I hope you enjoyed
watching it and if u did go give this video a thumbs up! Also if you haven't
subscribed to my channel yet and you liked this video I would suggest u do so,
so you can keep updated with everything im uploading, there's gonna be a whole lot
more videos coming. Also leave me in the comments down below anything you like to see or if you want to see other ideas on what you bring to school or elsewhere
just let me now in the comments down below.

I will read everyone's comments and I'll try
to asnwer you all. So yeah thank you so much for watching and I'll talk to you
later <3.

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3 EASY VEGAN PASTA SAUCEShot for food

[Lauren] hey everyone it's lauren from hot for food, back with a new video this week, of course! [Lauren] and i'm just boiling some pasta cos today we are going to make pasta, [lauren] and more importantly, the sauces! [Lauren] i'm gonna show you how to make 3 VEGAN PASTA SAUCES. [Lauren] they're very quick and easy. You just toss your noodles in. [Lauren] and i thought i'm still on this comfort food pasta carb-loading thing cos it's still cold here in Canada where i am, [lauren] so screw the bikini bod thing, that's all bs anyways.

[Lauren] and just eat pasta cos that's what you wanna eat for reals! [Lauren] so i'm gonna show you how to make an avocado pesto sauce, a roasted red pepper sauce and a pumpkin sage cream sauce! [Lauren] it's real fun, real quick, let's do this! [Lauren] we're making the avocado pesto in a food processor. [Lauren] so we're gonna add 2 avocados, a few cloves of garlic, [lauren] you're gonna pack fresh basil leaves into a cup like this and do 1 and a half to 2 cups. [Lauren] i'm adding chives for some extra flavour, [lauren] we're gonna do fresh lemon juice, [lauren] we're gonna add nutritional yeast, of course, for some extra cheesiness. [Lauren] add salt and pepper.

[Lauren] now you don't have to, but i'm gonna add a little bit of olive oil. [Lauren] yes, the avocado is fatty but this adds a little more richness so there we go. [Lauren] now you're just gonna process that until it's very smooth. [Lauren] so now let's make the roasted red pepper sauce! [Lauren] we're gonna start by sauting onions and garlic in some olive oil.

[Lauren] now these don't have to be uniformly cut cos we are going into a food processor or blender to finish the sauce. [Lauren] so now you're gonna add garlic and seasonings [lauren] and we're making this spicy and smoky with red chili flakes, smoked paprika, salt and pepper. [Lauren] and just cook this until the onions and garlic are softer. [Lauren] you can add a little vegetable stock just to deglaze the pan and get all the spices lifted up.

[Lauren] and we're gonna throw this in a blender with everything else. [Lauren] i'm using a jar of flame-roasted red peppers.  You can roast your own, but this is easier. [Lauren] so drain the water from the jar, and it's about 1 and a quarter cups that i have.

[Lauren] we're also gonna add nutritional yeast, [lauren] and more vegetable stock. [Lauren] and then give it a blend! [Lauren] alright, we're on to the last pasta sauce. We're doing a pumpkin sage cream sauce [lauren] so it is pumpkin puree and coconut milk, sage and some garlic, onions, nutritional yeast, all the usual suspects. [Lauren] so we're gonna start by putting olive oil in a pan.

[Lauren] then you're gonna saut your onions for a couple of minutes. [Lauren] then add some minced garlic, sage, a little bit of nutmeg and cinnamon. [Lauren] give that a stir and don't forget salt and pepper. [Lauren] we are gonna use coconut milk [lauren] that's gonna deglaze all the spices off the pan.

[Lauren] you're gonna bring the coconut milk up to a low simmer [lauren] then add pumpkin puree, nutritional yeast, lemon juice [lauren] and bring it back to a low simmer and toss your pasta in and it's done! [Lauren] look at those! So pretty and different, the 3 VEGAN PASTA SAUCES. [Lauren] ready to be devoured! Which one do i do first? [Lauren] i think you knew i was gonna go for the pumpkin. [Lauren] mm! [Lauren] i'm addicted! [Lauren] now go ahead and customise these. You can add other veggies in the mix if you want.

[Lauren] but i just wanna keep them clean and talk about the sauce. [Lauren] mm! [Lauren] the roasted red pepper is a little spicy, you can make it spicier too by adding more chili flakes. [Lauren] and it is nice to serve these immediately. Kind of make the sauce, toss the pasta and then eat.

[Lauren] but you could make these sauces ahead of time and just heat them up to go with your pasta. [Lauren] the avocado pesto will last a day or two without turning colour. [Lauren] so just give it a try. I know some people are skeptical of, basically guacamole pasta.

[Lauren] but it tastes like pesto and it makes it creamy [lauren] um, and there's no cheese, obviously. [Lauren] let me have one more bite. [Lauren]  the avocado pesto's actually good served as a cold pasta salad as well. [Lauren] warm or cold, it's fine.

[Lauren] you just don't want to heat the avocado up in a pan. [Lauren] you really just wanna take your hot pasta and toss it in the avocado pesto. [Lauren] cos then the avocado will start changing taste when you heat it too much. [Lauren] and i also sprinkled some hemp hearts on top but you could also use vegan parmesan cheese.

[Lauren] whatever you like, extra nutritional yeast. [Lauren] okay, so- or you could also use my pistachio crust duster, which is basically vegan parm. [Lauren] alright so that's it! These are very exciting dishes, i hope you like how easy they were, how simple, how delicious. [Lauren] you got everything you need to make them at home, i think! There's no strange ingredients here.

[Lauren] and we'll be back next wednesday with a brand new video as well, here on hot for food. [Lauren] we post every wednesday so subscribe, hit the notification bell button thing. [Lauren] so that you know when we're live, but usually every wednesday morning. [Lauren] i'm gonna go eat all of this! [Lauren] i'll see you guys next time.

Follow, like, subscribe. [Lauren] follow @hotforfood on instagram, twitter, all the things. [Lauren] okay, bye!.

Read more »

$10 Vegan vs. $135 Vegan

- Still in New York. - I'm hungry. - I'm hungry too. Wait, wait for me.

- Look at the shape of that. Nice carrots. - What is that? - A big ol' squash. Garlic, yummy.

Flowers. Can't eat that. Four kitties. - Oh, pigeons.

- I'm not gonna lie, that's
kind of a beautiful pigeon. I want an apple. You ready to eat an apple? - Nice. - So what are we doing
eating these apples today? - We're in the Big Apple.

(Both laughing) Vegan food. Today we are gonna
be trying three vegan meals at three drastically
different price points to find out which one is the
most worth it at its price. - Have you had much vegan food? - I had a vegan burger.
Tasting a strangely meaty, but not meat burger, mmm. From then I've been searching
for good vegan food.

- I'm excited. - You just ate the whole core? You not gonna eat that, right? (Laughing) - I'm Steven Appleseed. Today
we're doing vegan meals. (Jazzy music) - My name is Chef B.

- I'm Aaron Beener, the son of Chef B. And we're here at our
restaurant Seasoned Vegan. - Seasoned Vegan, the name. - My dad actually came up with the name and he is the inspiration for
veganism in our household.

We were some really
tough critics for my mom. We really put the pressure
on her to please our palates. - It was trial and error.
A garbage can tastes a lot of my food during those days. - It wasn't until she
realized that she can keep her same family recipes, but
use plant based ingredients.

- My parents were both from Louisiana, so I've incorporated that
Louisiana flare to my food. Basically the entire
restaurant is my mom's recipes. - What was the intention
of opening here in Harlem? - This is actually the first
full service vegan restaurant in the history of Harlem. - We wanted to make a
difference in the community.

We weren't trying to force
anyone into being a vegan. We just wanted people to know
that there's another option. - We're both voracious to
eat here. And the po' boy, what's going on with that dish? - Well our shrimp are
made, it's a yam base.

We make a batter made from tapioca starch, and a vegan beer, and we fry it. We take a baguette and we
spread remoulade sauce on it. We use a vegan based sour cream and 32 seasonings in combination. I wanted to duplicate that
taste as much as I could.

Seems to be a hit cause
everybody loves it. - Look at that shrimp. That's yam? - Yeah, somehow that's yam. This is a smoothie they make called - Powerful soul.

Cheers. - I've had a lot of green
juices that just taste like the lawnmower clippings. This is so fruity, so delicious. - No, this is no lawnmower.
You get that half, I'll get this half.

Cheers. (Bread crunching) (jazzy music) That's the texture and the flavor, and like the meatiness of shrimp. - It is a very satisfying
whole bite experience. - It tastes like one delicious flavor.

Is that better than shrimp? - It's just a great sandwich. - I try to live my life
like this restaurant. On the exterior you see, oh
there's that handsome guy, just a pretty face. - What you're saying is
you're just an imitation of a handsome guy.

- No (laughing) - So just like the yam shrimp,
it looks like a delicious shrimp, and even though it
isn't, it's none the less. - Exactly. - Hey guys, I want you's to
try one of our specialties. This is a stuffed avocado.

- Oooh. - Will you come have a bite with us? - I most certainly will. It's stuffed with almond
meat, cashew cheese, topped with pico de gallo, and
a house dressing vinegarette. Lean your head on mama's
shoulder, it's okay.

- Thank you, oh my gosh. I'm sorry, I just stole
your mom. I'm sorry. (Chewing) - That's really good.

- Thank you. - Chef B. Tell me about the food. - So good.

- So delightful, so delicious. - Wait do you hear that? - What? Vegan fact. - Vegan facts. - In 2017 it was reported
that six percent of Americans are now claiming to be vegan.

Much higher than 2014
where it was one percent. - Either the reporting was really bad, or a lot of people have become vegan. - That's a 600 percent increase. What other things - Have increased by 600 percent
in the last three years? - Yes.

- Um. - My truffle intake. - My cholestrol. - My gold poops.

- The amount that I think
about my own mortality. - Oh, that's dark. - What has increased 600
percent in your life? - Let us know in the comments below. Wipe that off.

- We're in the East Village. We're on our way to our next vegan stop. - It's called Avant
Gard. En.

Avant Garden. - Solid vegan pun. If I had a vegan or vegetarian restaurant I would name it Vege-Tableaus. Did that just tableau your mind? (Music) - Welcome to Avant Garden, my name is Anthony Mongeluzzi.
I'm the executive chef.

- What is the motivation of
this restaurant being vegan? - Kill less animals, eat less meat. The environment, make the world better. We're not like a health
restaurant or anything. The main thing here is
to make the food good.

All the plates are a
little on the smaller side, kind of like a tasting menu so you get each course one by one. I think it's much better.
You can focus more on the menu items. The more you spread yourself out, the less quality everything is. - You got the Sicilian wine.

I, however, am going for the coconut. Coconut brings me back
to my days in Malaysia where you just pop open
a coconut and slurp away. Like the monkeys do. Yes,
there are monkeys outside my grandpa's house.

They're
actually pretty annoying. They're like raccoons. - Like squirrels. I actually
really like raccoons.

I think they're really cute. - Cheers. - Cheers. - I'll take wine over a coconut any day.

- No that is fresh. - [Anthony] So the first
thing you'll be having is a sunchoke toast. Just hit it with a little olive
oil, toasted on the press, you get sunchoke puree, fried
sunchokes, pickled pears, kalamata olive pistachio, and some mint. A little saltiness, sweet,
really rich and earthy.

- Cheers. - You mean toast? - Oh, nice. (Crunching) - The combination of
pistachios and the sunchoke reminds me of Christmas, weirdly. - It makes perfect sense, actually.

- This is truly titillating my appetite. Can I say that without making you laugh? - This is insanely good. - [Anthony] Next we'll
have the avocado salad. We take sushi rice, we pan fry it.

Gets served with an avocado that's dressed with a carrot ginger
vinegarette, micro cilantro, pickled ginger, and miso glaze. - This looks so good. This is, ahh. - I knew that you would
be excited about this.

- That's rice down there. - That is very good. - You know the dance that babies do when they eat something really good? They just like close their
eyes and like do this. - I'm gonna have a little pepper.

- Why is the pepper so good? - Ask the pepper. - Why are you so good? - Are you enjoying that Steven? - [Anthony] Next is the
hen of the woods mushroom. Sauteed maitake mushrooms,
white button mushroom puree, pickled shimeji mushrooms,
a little bit of kohlrabi and scallion slaw. - All right I have a confession to make.

I'm actually not the
biggest fan of mushrooms. - Really? - I don't mind them, but
I never choose mushrooms. - It took me awhile to
come around on mushrooms. I loved the smell of mushrooms cooking.

I was like, oh it's mushrooms, and then I ate the
mushrooms and I was like, oh yeah I do love mushrooms. (Upbeat music) You like mushrooms now? - A little bit more,
yeah. A little bit more. I think the thing that gets me is just thinking about where they grow.

- Dark, damp places? - Yeah. - One of the things I
love most about mushrooms is just how gnarly and weird they look. Like this alien creature
that is also delicious which is like win-win. If aliens came to earth and we ate them, would they be vegan? - [Anthony] Final dish is the celery root.

We spiralize it to look like linguine, and we make a mushroom stock out of shiitake mushrooms, onions, garlic. We make a liquid called suyu,
and then we blend the two together and it's the sauce for the pasta. Crispy mushrooms on top, a
little bit of lemon and garlic. - Smell it.

- That's that mushroom smell
that converted me to mushrooms. - Mmm, wow. - That's my favorite. - It's insane.

- Never thought I'd be licking my fork after a vegan dish like this. - It's so creamy. - Top gravies is my life. I don't even know if they want
me to call this gravy, but.

- Oh it's gravy. - It's all gravy. (Laughing) - [Andrew] Come on,
pop that in your mouth. We haven't got all day.

I got a little game for you.
Top three favorite vegetables. Starting with your third favorite. Beets. - Onion.

Beets? - Yeah. Of all the vegetables,
they bleed the most. - That's good, yeah. - Two.

Let me think about it. Eggplant - Kangkong. - Whoa. - I don't know what this vegetable is.

I could take you to a Malaysian restaurant and you could try some. - I would love that.
Favorite vegetable on three. One, two, three. - Eggplant.

- Cucumber. Pickles.
That's all I gotta say. - Adam, my friend, we're
going to a special place next. We're going to abcV.

They may not know how to
do the alphabet there, but they do know how to
make good vegan food. (Light plucking string music) - My name is Neal Harden. I'm
the chef de cuisine of abcV. The whole focus of the
restaurant is the fact that we're two blocks away from
the Union Square Greenmarket.

I think you really have to start with the best ingredients, the finest sourcing. - Can you tell me about what
abcV is trying to accomplish from an overall theme? - Aesthetically there's
kind of a mix of like clean, white, fresh, beautiful look. We're inside of ABC Home & Carpet, which is a home goods store. They design our interior, so
it's a collaboration there.

With the food we're trying
to do the same thing. Clean and fresh and bright,
but with a lot of texture and a lot of secret surprises. (Classical music) - You know what I realized today? - What's that? - I don't know much, if
anything about vegetables. It's like Pokemon when you
just gotta bring new things and you're adding them to your Pokedex.

So this is my Pokedex today, the menu. - [Neal] The first thing I'm
gonna start you guys with is our hummus. We start
with green chickpeas instead of the dried brown ones. Some lemon juice, olive
oil, and we serve it with sourdough buckwheat pita,
and some fresh crudites based on seasonal produce.

- [Andrew] Oh man. - [Steven] Ooh. - This is the best hummus. - Crudite.

- You got a potato chip.
How about a radish chip? - Nice. - This is almost like
something from Avatar. It's like a juicy, cold chip. - Cheers.

This is the ripest pear. - Can I try yours? - Yeah. Ohh. - Oh, I'm keeping this.

- [Neal] So our beet salad
is all the different color beets we get from the market. We smash them and then
we have a lot of flavors that are sort of inspired by tartar. Fermented chili mayonnaise, Dijon mustard, capers and cornichons.
Chives and shallots. - This looks like a
delicious slice of raw beef.

- Beets. - If they're a vegetable, beets. - Aw, shoot. - This is gonna be crazy.
It almost takes like an In-N-Out burger, if In-N-Out
burgers grew in the ground.

- [Neal] We have a dish
of grilled donko shiitake, which is a really nice grade of shiitake. Really fat and plump.
They're grown in the woods so they have a lot deeper flavor. - I've seen shiitake mushroom before, but not as plump as this. - It is like a cute little child, you just want to pinch its cheeks.

- Aw, man. - I feel like I'm in
this forest made of candy and there's all this delicious stuff that I could grab off the earth. I'm a little worried that
there's an evil witch about to murder me, stuff me in her oven because this is too good to be true. - [Neal] A warm salad of thinly shaved crimini mushrooms, chanterelle mushroom, and a cipollini onion, and a little bit of aged soy sauce with black truffle juice.

- We just went deeper into the woods. - And it's night time. The sun has set and the world has come alive. Yo, this crimini though, it's a crime that something could be so
delicious.

It's so meaty. - I love that every texture is here. One of the biggest
complaints about mushrooms is that they're this mushy, icky things. But here is a little mushroom chip.

(Crunching) - [Neal] Our carrots come
atop a seed and nut butter that we grind in house. Have
all kinds of different seeds. Poppy seeds, chia seeds,
pecans and almonds and macadamia nuts. - Suddenly the forest
clears for a spring meadow.

- Let me grab a carrot. Oh
look at the earth below. - It is kinda like pulling
a carrot out of the mud. - Yeah.

Whoa. - This is what's so pleasing about this; tasting things in a combination
that I've never had before. - We're so used to making the
meat the star of the dish. This is the star.

When
you're coaching basketball you throw in the guy at
the end of the bench. - Turns out he's the star. - He's the star. - [Neal] Cauliflower, whole
roasted in the wood fired oven.

The roasting really gives
it a variance of texture. There's like a smoky meatiness to it from the wood fired oven. You have a tahini sauce
made with fresh turmeric. That's really a centerpiece.

- [Andrew] Let me do the honors. - [Steven] I've been waiting for this one. - Can I sauce you? - Oh, look at the sauce. - Oh my God.

- I was a little scared that
the outside would taste burnt, but burnt cauliflower
just tastes like a crust. - It's incredible how
many different textures of cauliflower you have here. Whenever I think of like
what I want for dinner I never think of the
vegetable component first. That is gonna change for me.

I don't know where I'm gonna
go to get this stuff again. - You wanna open a farm together? - Sure. (Restaurant patrons chatting) - Back in Union Square Park.
The Greenmarket has closed and so has a tale of two hungry boys. - And their cameraman.

- Now with three full boys,
who was your worth it winner? - Avant Garden for me. I
came into it never thinking I would order a mushroom
dish, but I'm gonna start ordering mushroom dishes. - Hey maybe you'll even
turn into a fungi yourself. - I'm going Seasoned Vegan.

Seasoned Vegan. Comfort
and vegan come together. Those magical feelings
just warmed my heart. - I think my worth it winner
is abcV, not only because it was super delicious, but
also because I got to try awesome new combinations of vegetables that I've never had before.

What kind of price can you put on that? Hey Adam, what's your worth it winner? Adam picks abcV. - Bye. We're gonna go open our farm now. What should our farm name be? Pigs only.

- Oh yes..

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