Vegan Recipe Make Vegan Bacon Using Rice PaperThe Edgy veg

[Candice] today on The EdgyVeg, i'm going to show you how to turn this ordinary piece of rice paper [candice] into the best VEGAN BACON you've ever had! [Candice] don't believe me? Let me prove you wrong! [Candice] and make sure you subscribe for salty, delicious bacon! [Candice] now i've seen this done a couple times online and i've tested them out. [Candice] and after about five attempts at doing it, i came up with my own recipe and my own technique. [Candice] to make the bacon marinate, we are going to take a bowl and a whisk. [Candice] and we are going to whisk up some tamari, [candice] olive oil for greasy bacon goodness.

[Candice] nutritional yeast, of course. It helps to thicken it up and give it like a cool texture. [Candice] garlic powder, [candice] a little bit of liquid smoke, [candice] some maple syrup for that like sweet flavour that bacon has. [Candice] and then for added kick, and flavour because i'm not afraid of spices, [candice] paprika and pepper.

[Candice] mix it up. [Candice] with your dry rice paper, you're going to take two sheets, put them on top of each other. [Candice] and using a super super super sharp knife, cut them into these like, strips. [Candice] now what we're going to do with these is we are going to take a brush.

[Candice] dip it into water, the two should be- make sure they're kind of like same size. [Candice] and brush like a generous amount  but not like so that they're drowning in water. [Candice] and then put them together. [Candice] little bit of water on this side, [candice] i've seen people like soak it online but apparently it's like super difficult to work with and it doesn't crisp up as much.

[Candice] so do that with a few strips. And then we are going to take our brush, [candice] and we are going to paint this marinate onto our bacon strips. [Candice] both sides. And put it on a parchment paper lined baking sheet.

[Candice] i mean it starts to kind of look like bacon. [Candice] and then we are going to throw this into the oven, for about [candice] like 7 to 9 minutes, at 400F. [Candice] which apparently is the technique to cooking perfect bacon anyway. [Candice] baking it, not frying it.

[Candice] it tends to burn relatively quickly so keep your eye on it. [Candice] and then when we're done, we should have the PERFECT crunchy, salty bacon substitute. [Candice] i think this is the closest thing that i have found yet. [Candice] and it's great because if you leave it in a tupperware, it gets soft again so you could even like [candice] wrap it around king oyster mushrooms and then have like [candice] scallops wrapped in bacon.

[Candice] bacon wrapped everything! [Candice] bacon double cheese burger, bacon stuffed pizza crust?! [Candice] vegan french toast stuffed with vegan bacon and wrapped in bacon and then fried with bacon?! [Candice] BACON! [Candice] so there you have it, easy rice paper bacon that i think looks exactly like bacon. [Candice] now you can add more of the marinate if you like as softer, more like meatier bacon. [Candice] do you prefer soft bacon, crispy bacon? [James] as a carnivore, i like it in the middle. [James] mm! [James] smoky and kind of ickery-ish.

[Candice] so is it carnivore approved? [James] definitely carnivore approved. [Candice] alright guys, there you have it! Carnivore approved vegan rice paper bacon! [Candice] if you like this recipe, make sure you give the video a big thumbs up! [Candice] and let us know in the comments below if you have a favourite bacon substi-tate [james] bacon substitate? [Candice] if you have a favourite bacon substitute that you like, or if you have a recipe request, [candice] leave it there! [Candice] if you haven't already, make sure you subscribe! It's right there and you will get these awesome [candice] recipes in your inbox every week. [Candice] and we'll see you next time! [Candice] bye! Happy bacon!.

Read more »

Black Forest CakeSoftest Chocolate Sponge cakeRecipes 'R' Simple

 Hi guys, Boy have I got a treat for you
today I'm making my version of this delicious black forest cake   now the original black forest cake was
created in Germany and it's called the schwarzwlder kirschtorte and  originally
uses ' kirsch' a cherry liqueur. In Germany this cake cannot be sold as a
black forest cake unless it contains kirsch. In other parts
of the world different forms of alcohol is used to soak the chocolate sponge
layers and in many other parts of the world alcohol is not used at all- like in my
version the Black Forest Cake is Alcohol-free and it still remains so
delicious because of the super moist and light texture of this delicious sponge
cake!! This decadent version of the black
forest cake consists of four layers of super soft and delicious chocolate
sponge cake with a combination of chocolate flavored as well as vanilla
flavored Whipped Cream , Chocolate shavings and glac cherries as well as
fresh cherries for decoration! So first off we're going to make our
chocolate sponge cake we need ten cold eggs from the
refrigerator and we're going to separate them we're using two bowls to separate the
yolks from the whites. I'm using a third bowl to make sure that
there are no traces of yellow that fall into the white because the egg white
must be completely free of any traces of yellow.

So that's eight YOLKS and eight WHITES
separated- now we need two extra egg whites and we have 10 EGG white and 8
yolks for this recipe. You can use the spare egg yolks to make an omelet LATER. Cover
and set aside to come down to room temperature the next step is to process the caster
sugar. Use the finest grain caster sugar that you can find and by processing it
for an additional 30 seconds you get a really fine grain sugar and this is
essential for this recipe.

Process from 30 seconds up to one minute depending on
how to fine the grain was to begin with. Next we're going to sift our cake flour
with salt and cocoa powder. I'm using a cup plus 2 tablespoons of cake flour, a
half a teaspoon of salt and a third of a cup of good quality Dutch processed cocoa
powder. To get that super light texture for our sponge cake we're going to sift
the cake flour cocoa powder and salt together-  repeatedly three times.

First we sift into this wide bowl
and to make it easy to drop it onto parchment paper and lift it up this makes it easier to drop it back
into our sieve to sift again and we repeat this twice and that's three times total now you
have a really nice and light flour. The next step of preparation before
making this cake is to combine two tablespoons of store-bought orange juice
without any pulp along with three quarter of a tablespoon of water to dilute
and one-and-a-half teaspoons of pure vanilla extract. As well as half a cup of neutral
flavored oil like sunflower oil, vegetable oil or rice bran oil - all of
these seem to work allow to come to ROOM TEMPERATURE. Preheat your oven now.

Next we're going
to whisk our egg whites use a large bowl and you can either use your mixer or
your handheld egg beaters or your processor with the whisk attachment any
of these will work. Add the egg whites to a clean bowl now
it's really important that your beaters as well as the BOWL is completely free
from any residue before you start with the egg whites until they are frothy add
three quarter a teaspoon of cream of tartar continue to be till you get stiff peaks
and once you get stiff peaks stop. Do not over whisk-  this is what our stiff
egg whites look like when they're done   next I'm going to beat my egg yolks with
the fine granulated sugar that we prepared earlier. Now i'm using a
separate Bowl, i'm using my processor actually to beat
the egg yolks with the sugar you could just as well use another bowl
with your same beaters that you use to make your egg whites I just did them simultaneously to save
time.

If you are using the same egg beaters you can wipe them down thoroughly before you begin with the egg
yolks with the sugar until you achieve a really light pale yellow color this pale
beaten egg yolk and sugar mixture should give you temporary ribbon like streaks when you lifted and drop back over the
top like this now i'm just going to pour this into a
large bowl. Prepare our batter into this egg yolk and sugar mixture that you see
here i'm going to add the oil juice and vanilla mixture that we made earlier
- give it a good stir and add to the yolk mixture. Stir well until you get a
homogeneous mixture. Into this, add the thrice sifted flour
and cocoa mixture ,a little bit of at a time using a spatula to fold it in .

Keep folding in till all the flour mixture is added and you get a smooth batter.   Lastly we're going to fold in the whisked
egg white into this flour batter. This should be done as quickly as
possible without over mixing. This is important we spent a lot of time to get
the egg whites to this point and we don't want to lose all that texture.

I like to add a little bit of the
stiffly beaten egg whites first and fold in with a spatula - it's quite
smooth then I add the remaining egg whites in a couple of batches,
alternating between a whisk and a spatula to fold it in as quick as possible,
without over beating just to get those lumps broken. You don't want big clumps of egg white
in there. Although a few specks of white is ok.   So here we have our chocolate sponge
cake batter ready.

We're going to divide and pour this batter into two ungreased
8-9 inch aluminum cake pans equally. Tap the pans on the countertop a couple
of times to get rid of air bubbles on the surface.   I like to rest  for a couple of
minutes. Now we're going to bake the cakes in a
preheated oven for 30 to 35 minutes.

-Depending on your oven until a toothpick
inserted in the center comes out clean. Remove from the oven and invert onto
elevated wire racks -  this will prevent cakes from sinking. While they cool off, you can see how
lovely our sponge cakes look! A good way to elevate the cakes, is to by using kitchen collanders like these. With a wire rack placed over them.

Invert the cakes while still hot over
the wire racks and leave aside to cool completely.   Once the cakes are completely cool, use a
sharp knife to go around the edge of the pans to release the cake onto flat
plates or surface. You then want to slice each cake into
two - to do this you can use a sharp serrated knife or cake leveler if you don't have either of these, i find
that the plastic serrated knife that you get along with birthday cakes works well
too!   I like to place the layers separated by
parchment paper into the fridge- to chill. This helps to make for a smoother
frosting later when you're decorating.

 Now, we're going to make the vanilla
flavored whipped cream first. The vanilla whipped cream is used to
frost the sides and top of the cake to allow for a smoother finish that does
not melt as easily. We will make a stabilized whipped cream using gelatin to half a cup of water, i'm going to add one half tablespoons of gelatin this is just cool water we're going to give it a stir and leave
it  for one minute after which i'm going to microwave the gelatin
mixture for 30 seconds or place in a sauce pan of simmering water till the
mixture dissolves like this and then, set aside to cool for three minutes.   After which i'm going to add the cool
gelatin mixture into half a cup of chilled whipping cream give this a good stir allow to cool off completely in the
fridge for about five minutes but do not allow to set into a jelly To a chilled Bowl, add about 10 teaspoons of icing sugar or powdered sugar and a quarter
teaspoon vanilla powder.

Whisk till you get soft peaks. I'm whisking the cream over a bowl of
ice or a bowl of ice water because i work in temperate climates. If you work in a cooler area this is not
necessary. Now I added the chilled gelatin and
cream mixture that was in the fridge and i'm continuing to whisk till I get a
stiff cream again place this covered in the fridge.

Remember that upon refrigeration this
gelatin base whipped cream will thicken further Now i'm going to make the lightly
flavored chocolate whipped cream get another chilled Bowl and chill beaters add 2 cups of the remaining chilled
whipped cream another 10 teaspoons or so of icing sugar
sugar and whisk briefly     Add 1 tablespoon of cocoa powder( I
use Dutch processed) and according to spoon of Also add 1/4 tsp vanilla powder also and more sugar if desired at this point     stop when you get a stiff whipped cream
like this, cover and keep chilled in the fridge till you need it.  To decorate to
decorate the black forest cake, we will need disposable cake plate, strips of
parchment paper and a decorating turntable. We will also need about a half a
cup of chopped glac cherries - it's really important when choosing the glace
cherries that they taste good - because some of the glaced cherries
tastes like cough medicine! Do a taste test, before you add your cherries to the chocolate whipped cream Reserve some OF THE 'PLAIN'chocolate whipped cream
to pipe around the edges of the cake later. With the rest of this cherry
chocolate whipped cream, we're going to frost the layers of the
sponge cake.

The first three layers are going to be frosted with this chocolate
whipped cream with cherries so that's one two three layers of
chocolate sponge covered with this chocolate cherry whipped cream now we plACE the topmost and final layer
of chocolate sponge on top and this is going to be frosted with the VANILLA
flavored whipped cream you'll find that sometimes when you take
out the gelatin based vanilla whipped cream from the fridge it can be a little
THICK. In this case just give it a quick whisk to get it smoother . Top the
cake and the sides with this vanilla flavored whipped cream using off-set
spatula-  get it as smooth as possible. It doesn't have to be perfect because
it's going to be covered with the chocolate shavings anyway use a plastic scraper like this to go
around the edges and make it as smooth as possible now i'm going to set in the fridge to
chill completely so that the gelatinized whip cream sets well.

Now, we're going to prepare our chocolate
shavings for decorating the cake i'm using dark chocolate- just plain dark
eating chocolate and using avegetable peeler to get chocolate shavings. Here, we have our chilled cake ready to
be decorated cover the sides of the cake with chocolate shavings, first to go all
around covering as much as possible   again, I have strips of parchment paper
so that i can clean up the cake board later easily. Once the sides are covered, I have the
remaining vanilla whipped cream filled into this piping bags or Piper's and i'm
just going to swirl  and decorate with these swirls all around the cake   and place fresh cherries on each of this
swirls.     And fill the center of the cake with the
remaining chocolate shavings.

Pipe swirl in the center with glazed
cherry on top for a bit of different decoration. And it's good to wipe down
the glace cherries or the maraschino cherries so that the syrup doesn't leak
all over the whipped cream. Oh I missed a spot there! I'm going to take off these pieces of
parchment paper that's a really yummy black forest cake
for you! Isn't that beautiful and you don't have
to be a pro decorator to make it either! You'll find that this cake is so
delicious! The sponge cake is super moist and soft
and the whipped cream and the cherries - everything together it just makes
for a decadent and delicious cake. I hope you give it a try.

I do believe that i forgot to mention
that i went all around the bottom edge of the cake with the remaining plain
chocolate whipped cream i piped all around with this as you can
see here just to make it all that much I hope you enjoyed this video. I enjoyed making it for you for sure As always all the details on
the recipe and the measurements are available in the link given below http://www.Recipesaresimple.Com/shanas-black-forest-cake-delicious/ thanks
for watching and see you next time..

Read more »

(Eng Sub) Butter Cake with step by step instructions by Ap Amma

Welcome to Ape Amma Youtube channel. What many people have mentioned me was that, the butter cake comes out good one day ... ...But something goes wrong the next day. So today I'll showing your step by step how to make a great looking & tasting butter cake.

And today I'll be also giving out the basic skills and information needed when baking. First prepare all the equipment needed to make the cake. We always say the each oven is different when baking. So today I'm going to show that difference to you practically.

So today I'm going to make a cake with of a same quantity in 2 different sized ovens. I'm baking the first cake in this 48L oven. There are 3 heating elements at the top and bottom. There are 4 grooves to place the rack.

I'm placing the rack in the 2nd slot. It looks like the rack is not centered properly. But when you keep the cake tray that different isn't there. See this distance once you place the cake tray.

Now it's equal. So even though the rack isn't in the center of the oven. The cake tray is in the center of the oven. The cake will bake evenly once you keep the baking tray in the center of the oven.

Now for this cake I'm taking equal quantities of the ingredients. So I'm taking 200g of egg I've taken large eggs so only 3 eggs were needed for 200g so if you have small eggs then you'll have to weigh them. So it's best to have a scale. So this is one point that you need to remember Next we have to take a pan that match our mixture.

This is a 8x8x 1.5" Size pan if you are taking a round pan, then take a pan that's 8"x2" Today I'm baking this in a nonstick tray so I'm not adding any butter and flour. I'm only placing a parchment paper to this tray. The other important thing is the eggs has to be on room temperature. Don't use the eggs that are straight out of the fridge also break the eggs separately without adding them directly to the cake mixture.

Because there can be rotten eggs. Next check the date of the baking powder buy a small baking powder like this if you don't make cakes very often. If the baking powder is expired the cake will not rise well. Sieve the baking powder and flour together.

When you buy flour, use high quality flour that's sealed in packets. Place the parchment papers in the baking tin as shown. See how easy it will be when you add the parchment paper like this. If you don't have a nonstick tray, then use this method of adding butter and flour.

Now you can use this baking tray even without the parchment paper. But adding this parchment paper makes it easy to take the cake out of the baking tray. If you have a very small oven, don't have the parchment paper coming out of the tray like this. Because it will burn if contacted with the heating element.

For this cake try to take super fine sugar. If your sugar isn't super fine then slightly grind it then next important thing is the butter has to be on room temperature. When you cream this butter and sugar if you over beat... ..The butter will start to melt.

When that happens the air bubbles will deflate and the cake will be dense. That's the reason I wanted you to take very fine sugar. That way you don't have to beat too much. While you beat use the spatula to scrape any sugar granules around the bowl.

Now you have to preheat the oven to 180 Celsius Now I'm checking if the sugar is fully dissolved. There is still some sugar granules left I've creamed this for about 4 minutes now. There is very fine sugar granules left... But that will also dissolve when you add the eggs.

When you add the egg you have to add one at a time. 1 Tsp vanilla extract. After vanilla is added I'm beating for about 3-4 seconds now while you add the flour little at a time... Mix it using a whisk and mix it only in one direction.

Don't over mix this just 2 turns is enough for 1 portion of flour. If you are doing this using a wooden spoon, just fold it without mixing too much. If you mix this too much, gluten will develop in the flour... ...And the cake will become very dense.

The batter has to be transferred to a cake tin and placed in the oven soon because... ...Baking powder has a property that reacts fast when mixed with moisture. So when the batter is done, the oven has to be preheated properly too. If you keep the cake batter outside for too long the the air bubbles made by the baking powder will deflate.

And the batter will go down again. Now level the cake batter with a spatula. Make sure you tap this few times to remove any excess air bubbles. There will be large pores when you cut the cake if there are too much air bubbles in the cake.

Now I'm placing the cake in a 180 Celsius pre heated oven. This is the 48 L oven I showed earlier. Size of the oven can also change the baking time of a cake. The heat has to be right as well.

If the temperature is too high the sugar in the cake will caramelize and burn the cake. And don't open the oven door many times to check the cake. If you do that the cake will not rise well. Wait till the cake is well set like this.

Don't open the oven door before that. Now do a toothpick test to see if the cake is baked. You have to do the toothpick test like this pulling the cake tray slightly oven of the oven. Don't take the cake out of the oven on to your counter top to do the toothpick test.

Some ovens doesn't distribute the heat evenly throughout the oven. Mostly the back of the oven has a higher temperature than the front. Then you have to turn the cake the other way around once the cake is risen like this. The butter cake has to be golden brown at the top.

It took me 35 mins to bake this cake. See how easily I can remove the cake out of the tray... ...Because of the way I placed the parchment paper. Now remove the parchment paper as shown.

See how easy this method is. I'm using these 2 papers for my next cake. Keep this cake on a cooling rack and let it cool down. See the bottom side of this cake.

See how nice this cake looks! Now you can cut this to any size of pieces you wish. See how this cake is baked evenly, isn't it beautiful   ? :) See how soft this and moist this is. It just melts in the mouth and really delicious. Now I've finished baking the first cake.

This is the 2nd cake but it's the same recipe. I'm baking the 2nd cake in this small 28 L oven This oven has 2 heating elements in top and bottom. There are only 3 grooves to place the rack so it's easy to find the middle in this oven. When you bake the cake in this oven, it's very close to the heating element.

And the walls of the oven is also very close to the cake tray. So the chance for the cake to burn is very high So I"m baking this cake in 170 Celsius for 35 minutes. This cake is also baked in the same baking tray. You have to do another thing when you bake in small ovens like this.

After 25 minutes I'm placing a aluminum foil over the cake tray. And bake for 10 more minutes. Now it's 35 minutes Now do the toothpick test now the toothpick is clean that means the cake is baked very well. See even that cake looks really good.

Even the bottom is baked very nicely. See how soft this cake looks. I hope you received the knowledge to make a butter cake perfectly. I'll inform you about more important points you need to know when baking in a another video.

Send your photos of butter cakes to Ape Amma facebook fan page too. If you found this video useful and gained some knowledge, leave a like and share with your friends. Subscribe to Ape Amma channel and hit the bell icon to watch more useful videos. Thank you for watching..

Read more »

Vegan Recipe Best Breakfast BurritoThe Edgy Veg

[Candice] mmm [candice] you should make this [candice] today on The EdgyVeg, i'm going to show you how to make a loaded BREAKFAST BURRITO. [Candice] using The Vegg's Scramble as our egg. [Candice] woo! [Candice] fancy. [Candice] the first thing we are going to do is make our vegan egg, [candice] and today we are going to use The Vegg Scramble.

[Candice] it's from the same company that makes the egg yolks that i like to use. [Candice] so we are going to use some soy milk so make sure if you're using [candice] The Vegg Scramble that you are using soy milk or almond milk. [Candice] rice milk won't work for this. [Candice] and then we're going to add The Vegg Scramble powder, [candice] and we're just going to whisk it up.

[Candice] whisky, whisky, whisky. [Candice] you want it to froth up with this and that's how you know that you've mixed it enough. [Candice] so the reason you want to use soy milk is that you need the soy protein in order to make the mixture work. [Candice] and now we're going to put this onto a frying pan.

[Candice] so on our hot pan, [candice] we're just going to pour our Vegg Scramble mixture, [candice] and this is a dry pan. We're not adding any oil or anything to it. It's a non stick dry pan. [Candice] and then we're just going to let this sit on the pan and cook for about 10 minutes with a low heat.

[Candice] for the beans in our burrito, we just have some black beans here that i mixed with some taco seasoning. [Candice] so i'm just going to mash them up. I don't want them to be totally mashed but [candice] even half and half of mashed beans and whole beans. [Candice] now we're going to add the vegan egg yolk from The Vegg as well that you've seen me used in other videos.

[Candice] we're just going to start scrambling. [Candice] and then we're going to let it sit. [Candice] for a little bit longer. [Candice] so just add salt and pepper or whatever spices you want.

[Candice] and let it sit there for another 5 minutes or so. [Candice] and you can add- if you have a favourite vegan meat that you'd like to use. [Candice] so just add those in there. It's kind of like [candice] making homemade vegan bacon.

[Candice] except you can eat it raw. [Candice] now we are going to make our BURRITO! [Candice] you can add some vegan cheese, [candice] whatever vegan cheese is your favourite. [Candice] then we are going to add our beans. [Candice] can't have a burrito without beans! [Candice] gonna add some avocado.

[Candice] look how colourful and beautiful our burrito is! [Candice] gonna do some salsa, [candice] we like hot sauce around here so i'm going to add some hot sauce, [candice] this is totally optional, obviously. [Candice] at this point, our like egg and meat and cheese mixture [candice] is ready so add some of that. [Candice] this is like a really healthy vegan breakfast if you think about it. [Candice] it's really high in protein, you have fats, you have- [candice] hot sauce! [Candice] it's all part of a complete balanced breakfast diet? [Candice] anywho, we're going to wrap this! [Candice] oh so carefully, and i always put too much.

Let's see if i [candice] manage to practise some self-restraint. [Candice] and we're just going to roll it over, folding in the sides. [Candice] then we're going to pop this on a hot pan. [Candice] until it starts to brown on the bottom so check up on it.

[Candice] so make sure you flip to get the other side too cos we have cheese on both sides. [Candice] and then you have delicious BREAKFAST BURRITOS! [Candice] to serve to all your friends or yourself because you're vegan and you can't go out to eat for brunch so you make these. [Candice] and they're better. [Candice] and there you have it! A delicious vegan BREAKFAST BURRITO using The Vegg Scramble.

[Candice] i'll leave a link below if you're interested in purchasing The Vegg. [Candice] make sure that you subscribe if you like this video, give it a big huge thumbs up! [Candice] and uhh, we'll see you next time! [Candice]  mm! So good! [Candice] A+ for me. [Candice] bye! [Candice] bye.Bye. BYeeee! [Candice] you know, i stand up here week after week making awesome videos.

[Candice] but if you weren't watching them, i wouldn't have a reason to make videos! [Candice] so thanks so much for watching! [Candice] and thank you for coming back every week! [Candice] and if you haven't subscribed, you should subscribe..

Read more »

Vegan Kung Pao TofuRecipe by Mary's Test Kitchen

Hello friends and not yet friends, Happy Lunar New Year! Today we're veganizing kung pao chicken, a
spicy, intensely flavoured dish with its roots in Sichuan cuisine but has travelled the world. And now, this version doesn't even have chicken. Purists hate me. But you're going to love this! Start with a block of extra firm tofu.

No need to press it, just cube it up. Then put the cubes in a bowl with cornstarch
and mix them gently so everything gets coated nicely. Make sure you have all your ingredients sliced
up, measured and ready to go because the stir fry goes fast once we get started. As usual, the recipe with all the exact measurements
is on marystestkitchen.Com, link in the description box.

For the spice, I'm using some dried whole
red chilies. I'm taking out some of the seeds, probably
80% of them so this dish won't be super hot. For more heat, leave in more seeds. Also, I'm not using Szechaun pepper for that
mouth numbing sensation.

Some might say that it's the point of Kung
Pao Chicken. To that I say, you aint the boss of me and
there are no rules. You do what you want. For the sauce, you will need these three sauces.

Regular soy sauce for the salt, dark soy sauce
which is less salty but more flavourful, and Chinese Black vinegar for it's own distinct
flavour and essential tanginess. Links in the description box if you want the
exact brands that I'm using. When you have all your ingredients ready to
go, take it to the stove. Heat a couple of tablespoons of oil over medium
high heat and we're going to fry up the tofu.

We're going to fry them on all sides until
they are golden and crispy. The final dish isn't crispy though; this just
makes the tofu denser and chewier; more meaty. It also removes some of the moisture from
inside and lets the sauce penetrate the cubes so it'll taste really flavourful. Sometimes bland tofu is okay.

Not in Kung Pao Tofu! You can also skip the pan frying and do this
in the oven or air fryer. 360F in your air fryer for about 20 to 30
minutes or until they are crunchy on the outside. Go a little hotter and a little longer if
you're using the oven. And for those options, you don't really need
to use cornstarch and a little spray of oil would be beneficial for texture and flavour
but it's possible without any oil if that's your thing.

But frying in oil does create it's own distinct
flavour so if you want that legit take out flavour, you know what to do. Drain the tofu on paper towels. Then we'll add the chilies and let them get
fragrant. Just 10 to 15 seconds, then add the scallion
whites and light green parts.

FYI, scallions are green onions, which are
the same as spring onions. After a few seconds of that, add the garlic
and ginger, stirring quickly so it doesn't burn. Give the sauce mix a little stir before adding
that too. It'll start to thicken up really quickly and
when it does, turn off the heat and add the tofu.

Add half the scallion greens and fold to coat
everything. The sauce will be mostly absorbed into the
tofu but if you want a little more gravy, just add a bit of broth to thin things out. I toasted almonds for this dish instead of
the usual roasted peanuts. Just didn't want to go to the store for peanuts.

But I actually loved the stove top toasted
almonds for this dish. Serve this over plain rice to balance those
intense flavours. The sticky spicy sauce is just a little tangy
with a strong soy sauce flavour. The tofu is meaty and delicious.

With the crunch of the toasted almonds. You've got to try this dish! And then take a photo and tag me on instagram
and you might see it on my stories. I love showing your work off. Anyways, thanks so much for watching, my friends.

I hope you liked this video. Please give it a thumbs up if you did and
share it on twitter, facebook, tumblr, reddit or where ever you hang out online. It really helps me out and I really appreciate
it. Of course, subscribe if you haven't already
and turn on those notifications.

I've got more vegan Chinese food recipes coming
up over the next few weeks and you won't want to miss them! Bye for now!.

Read more »

VEGAN HOT DOG

Hey folks it is Barry here welcome to my virgin
kitchen today is our second video in hot dog month we are making a vegan hot dog, shiver
me timbers, lets do it. Alright then you are probably wondering why the queen is in my
kitchen basically if you are following me on twitter you will already know and you guys
loved it, when you are filming on your own it is hard to focus at distance so she helps
me with that now and I can zoom in on her, focus and all that stuff then put her to one
side like that, but we cannot call her the queen it is probably copyright and all that
stuff beheaded etc so she needs a nickname maybe ruth something like that let me know
down below any suggestions, vegan / vegetarian recipes I have a playlist up here and there
is a link down below I am a meat eater I love chicken and steak and pork all that stuff
but whenever I make vegetarian stuff it blows my mind. I am hoping that these do today and
that you give it a go too, the ingredients I have not stopped doing this one of you guys
mentioned this I have not stopped, I just forgot in the last video, hit pause on the
video now, write down all the ingredients, lets get cracking. Alright so you will already
see I have made the guacamole it is fresh and so easy to make basically combining all
the guacamole ingredients in a bowl the avocado coriander chopped chilli lime juice and grated
carrot which is optional but just gives it some more colour in there, beat it all together
until you have a nice thick chunky guacamole and keep in the fridge which is what I am
going to do right now.

In the last recipe I did the pulled pork hot
dog you will see that I toasted my buns I. Did that already here, this is toasted but
that is a wholemeal bun today. So toast your buns, optional.
Alright so into our bowl goes the sweetcorn oh yes, massive mound of sweetcorn, chickpeas,
massive mound of chickpeas which I have mostly drained off. I used to have a subscriber that
messaged me from time to time that is obsessed with chickpeas and I know she will be watching
this video, but it tended to be she would only watch chickpea videos so hey, how is
it going.

Lets just get the red chilli in there too,
oh yes, little bit of kick. In goes the cumin I am going to go for a good two teaspoons
of that I really want to get some flavour in there and about the equal amount in smoked
paprika too. Loving that colour contrast that is pretty cool, and just to lubricate it a
little bit, some lime juice, and a little bit of lime juice too and thinking about it
I should have done it before I squeezed the juice as it is a bit harder so get the zest
in before the juice. Remember folks I am self taught hence the
name my virgin kitchen I was a virgin in the kitchen loads of people ask me that and google
it for the wrong reason, but if I can make this you definitely can we are going to mash
this up now, woah! Your eyes are not deceiving you I started
to mash in this bowl and it is way too small so I am getting this enormous food bowl and
to be honest to save time if you have a food blender you can just whizz it up but I wanted
to show you the manual way ok, so we are just going to press together get it all nice and
combined before adding the flour, to help thicken the mixture up, oh yeah.
I tell you what this is a hell of a workout I will be like check out the guns on this
arm, not this arm ok just that arm.

Alright so I am just adding in the flour, I am really
happy with the texture it is kind of moist bit emotional all that stuff, but adding the
flour will thicken it so I am using a spoon just to work it all around let it grip together,
may need another 2 tablespoons of that so I will let you know, in fact you already will
know the full amount you are going to need. Really happy with that it was 3 tablespoons
and it does look like tuna mayo it is a lot more mouldable if that makes sense so I can
definitely shape it, it has to go in the fridge anyway so what I am going to do is shape it
and put it in the fridge then do one quick shape again to get our hot dog shape.
I have just spread a good tablespoon of the mixture onto some clingfilm and spread it
out like this so what we are going to do is bring it over like so, press it down a little
bit and I am just going to keep rolling it to get the shape, wahey! So this in itself
is going to be enough for 2 hotdogs. So we will get it nice and even fridge it initially,
and then when it comes out before it is nice and firm before we cook it I am going to remould
it again to get that shape, just right. Alright so I have my pan on there is some oil in there
just enough to submerge it for that fake tan look, I have taken my sausage wahey out of
the fridge and I have some plain flour to roll it and hold that shape a little bit sit
it in the pan like so, that first bit you want to cook it make sure it is firming up
well before we roll it otherwise it could fall apart so keep your eye on it, it is starting
to brown there so we will move it around.

Alright so just roll that over you can see
the colour has changed slightly, gives me enough now to cook the bottom side of it and
keep moving it around until nice and golden brown. I am really happy with that colour
there and have 3 more to cook up I will rest it on some kitchen towel right her, and we
will bring it all together. So we have the toasted wholemeal roll there
with a gap down it I made an incision and I am pushing the guacamole as far into it
as I can to make it a little wider for that opeing and a nice big bed to sit our dog in
, so in goes our dog, oh my gosh I am going to give some more guacamole loving around
the edges here, get that all around there, push it right down, loving that I fully loaded
it and right here I have some different colour tomatoes yellow and red so I am just going
to put them in there, oh my gosh it kind of looks like a traffic light with the red green
and yellow there looking good, loving it, these are some sliced mushrooms that I cooked
up earlier in a pan, so scatter those on top. Those mushrooms looking amazing, one last
thing, I was not sure and asked mrs barry do vegans have bbq sauce and I just checked
the ingredients you do so we are going to give it a good cover of bbq sauce up and down
there like that, check that out! Little picture for social media, boom chick
a wow wow, lets get mrs barry for a taste test.

Do you like it, yeah I do, it is really
good, explain what it tastes like, lime, like a lime, just a lime, she has a bbq moustache
going on too, and you just got some on my face there we go then guys hope you try the
recipe out, give it a go send me a picture @myvirginkitchen let me know down below anymore
recipe suggestions for hot dog month and see you next time, think she likes it, hmmm.

Read more »