Yalanji Recipe - Look and Cook step by step recipesHow to cook Yalanji Recipe

Finely chop the onions, parsley into small pieces. Chop the tomatoes & keep it aside. In a large mixing bowl, add
the washed egyptian rice & chopped tomato. Combine together chopped onion, parsley, tomato paste, pomegranate syrup,
olive oil, dry mint leaves, cinnamon power & white pepper powder.

Add both lemon salt & sea salt & mix
them well till all the ingredients are combined. Peel the potato skin & cut them into slices. Peel the carrot skin & cut into slices. Take a vine leaves & place in the board.

Stuff the rice mixture & roll it firmly. Take a heavy bottom saucepan & arrange the base
layer with sliced potato & follow by carrot slices. Add the mint leaves now arrange the vine leaves & roll closely &
cover with plain vine leaves. Add water & place the lemon slice & add salt on the top.

Cover the lid. Cook for 2 hours or until the water is evaporated. Now place the cooked rolls on the serving plate. Garnish with lemon slices & serve.

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VEGETARIAN QUINOA CHILLI RECIPE

Howdy folks how's it going welcome to my virgin
kitchen today i'm showing you how to make a vegetarian quinoa chilli good times.
Looks amazing right and i've had so many recipe requests come through at the moment I decided
to merge a couple together so i've got Craig Wigmore, Skitzyskitzo, Sina Mandarina, SpiritHolly
amongst others who have asked me to make recipes with quinoa vegetarian recipes and a healthy
chilli so i've merged these together and it's bloomin good. It's cheap. It's filling, it's
quick, it's easy, it's delicious, it's so customisable you can add meat in it you can
make it vegan by not adding the sour cream at the end all that stuff it's cute to look
at, it's pretty, it's cute actually it's not as cute as Chloe trying to sing vanilla ice,
Chloe can you say ice ice baby, ice ice baby yeah!
But it is really good I hope i've sold it to you my kids absolutely loved it at the
end hence the reason I made mine kind of mild if you wanna have a go at making this hit
pause on the video now write all these ingredients down lets do it.
First up we're gonna work on our quinoa now I don't know if it's just me whenever I see
the word quinoa I don't wanna say quinoa I. Wanna say key knower it's like mentally i'm
like key knower key knower key knower not someone who knows loads of stuff about keys
hi would you like to know something about keys, no just quinoa just I dunno....
Plonk your water into a saucepan and then add on top your rinsed quinoa you want to
put this onto a low flame on your hob and then cover just simmer it for a good 15 minutes
until it's all fully absorbed.

So while that is happening grab yourself a large pan add
in your oil to get it nice and hot before adding in the chopped red onion you wanna
let that soften for a good 5 minutes before tipping in your chopped garlic, cumin and
chilli powder mixing it together until it's nice and coated.
And just to re-iterate I made this nice and super mild you might wanna ramp up those flavours
it's all about customising it and making it the way you want it to taste good times. So
give the onions, garlic and spices around about 1 or 2 minutes together to get it nice
and coated before adding in your tomatoes your mixed beans with a little extra water
from the tin, your peppers and courgettes, oregano and a good grinding of black pepper.
Give it a darn good stir together and let it simmer away for a good 15-20 minutes for
all those flavours to mingle together. I went quite leniant with my peppers too I went for
some sweet bell peppers along with some standard ones these are really sweet with a nice crunch
to them but if you really want to ramp it up you could use scotch bonnets anything like
that make this dish your own that's what it's all about. Once you are happy with the texture
of your chilli pour in you quinoa and sweetcorn stir it all through so it's nice and combined
and then warm it through for around about 5 minutes so it's all nice and combined under
a low flame.

All I did was grab myself a funky little bowl,
a darn good spoonful right in there, sprinkled on a little bit of grated cheese, some sour
cream and a little sprinkling of fresh chopped coriander so so good I loved it it was stonkingly
good those little beads of quinoa so so good just working their way down there, the kids
loved it too. Chloe is that nice? Hmmmm oh my goodness look
at that mouthful boom. Phoebe do you like it? Yeah. How much do you like it out of 1
and 400 100 million thousand 80 thousand.

Ooooh my goodness guys this is bum smackingly
good the quinoa is sort of filling all the gaps it's holding and bringing together all
those flavours it's got an amazing texture on it too. I'm loving it and you know what
the next day it's probably gonna taste even better I don't know why it does that it's
probably the flavours mingling together even more but i'm loving it and I really hope you
give it a try if you do send me a picture on instagram and twitter and facebook all
that stuff @myvirginkitchen and if you enjoyed this video don't forget to give it a thumbs
up share subscribe comment all tha stuff helps the channel grow and i'll see you again next
time..

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Vegetable PulaoQuick & Easy To Make Main Course RecipeEasy Rice RecipesKanak's Kitchen

Hey my lovely foodies! Welcome to Kanak's Kitchen Today I am going to show you a very easy recipe That is Veg Pulao. It is an easy, quick and healthy rice preparation with full of vegetables and spices in it This is one of the most comfort food which I feel everyone enjoy's in the meal. This recipe is requested by a viewer named Padma Gopinath. So Padma here is the recipe for you Ingredients First heat oil or ghee in a wok To this add the whole garam masala Bayleaf, then the cloves, cinammon stick Green cardamom and the black cardamom Smash a bit with your fingers Add the cumin seeds Stir this and when they are fried enough, add onions to it When onions starts to become little transparent, add in ginger garlic paste to it Saute it for a while Next add in the green chillies Again stir it Now put all the vegetables over here Potatoes, some carrots, cauliflower, peas and beans You can use any other vegetables of your choice Saute the vegetables for around 2-3 mins on low to medium high heat.

To this, add in the salt garam masala, mint leaves and the beaten yogurt stir well. To this add the soaked rice Saute it gently on low flame so that it's well coated with all the mixture Now I am going to pour in the stock or the water whichever you are using Along with the lime juice Mix it well You can check for salt over here Keep it on high flame for 2 mins Until all the moisture is taken up by the rice When you see very little water bubbling up on the top cover it with a lid and keep it on low flame for around 10 mins or until you see the rice is cooked through. You can press it with the help of your fingers and check whether the rice is cooked or not Now lastly I am going to sprinkle a few teaspoons of saffron soaked milk all over It's optional but I perfectly like the aroma of it Again I am going to cover it for just 1 more min On low flame. Now give it a gentle stir You can also use a fork to puff it up Now it is ready and I am going to serve it hot with some fresh coriander and fried cashews on top My veg pulao is ready and full of aromatic flavours and spices as we have used a lot of garam masala It tastes best when it is served with some chilled yogurt So do try this easy recipe and let me know your valuable feedback in the comments section below.

Hit the like button and subscribe to my channel Kanak's Kitchen for more and more of such easy recipes If you have any other suggestions, query or any other recipe, which you want to show on my channel Do provide the same in the comments section It's me Kanak signing off Bye Bye.

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Vegetable Curry, Indian Gourmet Recipe by Manjula

Today I will be making vegetable curry. This is an everyday basic recipe. Vegetables simmered with tomato gravy makes a very colourful and satisfy dish. This is a very delicious dish.

And can be served for any occasion. Vegetable curry can be served with any bread or with plain rice. This recipe will serve 3. For this recipe we need: 1/2 cup of green peas About 2 cups of cauliflower, cut in florets.

1/2 Cup of sliced mushroom 1 medium sized zucchini Cut lengthwise about 1 inch long. 1 Medium size carrot, cut into 1/4 inch pieces. About 5 medium size tomatoes I have already cut them. 1/2 Inch of ginger And 1 green chilli I have taken out the seeds.

And this will make tomato puree for our gravy. 2 Tablespoons of oil 1/2 teaspoon of cumin seeds Pinch of asafoetida. 1 Tablespoon of coriander powder (dhania) 1/4 teaspoon of red chilli powder 1/4 teaspoon of turmeric (haldi) 1 teaspoon of salt 1 teaspoon of sugar 1 teaspoon of cornstarch This is used for thickening the gravy. 1/2 Teaspoon of garam masala About 2 tablespoons of finely chopped cilantro (hara dhania) 1 medium size tomato, cut lengthwise.

And I will use this for garnishing the vegetables. This is a very simple and easy recipe to make. In this recipe you can always change the vegetables, to your liking. First I am going to puree the tomatoes and make the tomato gravy with a spices.

And then add the vegetables. Let it cook, till they are tender. And vegetable curry is ready to serve. So first I will make the tomato puree.

So I will add the tomatoes in blender. Green chilies Ginger And blend. This is ready. Heat is on, medium high.

First I will add the oil. And let the oil get hot moderately. Add the cumin seeds. And asafoetida.

Stir. And as you see, cumin seeds are cracking. Now we are going to add the tomato puree. Coriander powder Chilli powder Turmeric Salt And sugar Stir it.

And cover before it starts splattering. After it comes to boil we will cook for about 4 minutes. Gravy has come to boil. And let it boil for another 3 to 4 minutes.

It has been about 4 minutes. So I will check the gravy. It looks good. And as see you can see some specks of oil on the top.

Time to add the vegetables. Green peas Zucchini Mushrooms Carrots Cauliflower Mix it. And we going to add about half a cup of water. Mix it well.

Cover it. And let it cook for about 8 to 10 minutes. But do check it in between. It has been about 6 minutes.

So let's check the vegetables. They are looking very colorful. Vegetable should be tender, but not mushy. It needs to cook for another 2 to 3 minutes.

It has been about 10 minutes. So let's check. All the vegetables are cooked very tender. Looking great.

And you should be able to see all the vegetables in. Its time to add the cornstarch. So add few spoons of water. And mix it well.

Add it to the gravy. This gives thickness to the gravy. Let's cook for another minute. It has been a minute so let's check.

It's looking great. Turn off the heat. Time to add the cilantro. Garam masala And slice of tomatoes.

Mix it well. Cover it. And let it sit for about 2 minutes, before serving. So tomatoes will slightly get cooked with steam.

Vegetable curry is looking very colorful. And has a very fresh aroma. This is a very simple recipe but delicious and flavorful. This recipe you can make it every day.

Enjoy the vegetable curry. Thank you. Till we meet again, check out more recipes on manjulaskitchen.Com..

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Vegan Soul Food Adventure

(Lively music) - We're in Inglewood, California. We're gonna eat a bunch
of vegan soul food. - Let me tell you somethin'
about soul food, okay. - So Daisha here, is in
another video right now.

She's doing a 30 day vegan food challenge. - What do I know about soul food? I think mac and cheese. I think fried chicken. I think cornbread.

(Lively music) - Inglewood, like many low income areas of Los Angeles, really struggles to feed people quality, healthy foods. - Oh, welcome to Stuff I Eat. - Babette opened this restaurant in 2008 to try and combat that issue. She's inspiring the community to understand food they love in a broader context.

- I think we should put it on you to come up with a rubric. - This is all based around a party in your mouth, all right? So the first thing is a Shindig. If things are, "Oh wow, this is great." "I'd probably eat this on my own time, "but I'm not, like, in love," that is a Kickback. Then the next level up is a House Party.

- House party. - All right, house party. And then if we are just completely, completely blown away, all it is is just a Rave. (Beeping) - So is this your very first soul food, vegan soul food platter? Really? So first of all, let me describe exactly what you have on this plate.

- [Daisha] This is vegan? - This is all vegan, 100% vegan. Kale greens, black-eyed peas. We've got mac and cheese. - [Voiceover] Vegan.

- Vegan. Barbecue tofu. Get a little coleslaw and potato salad. You've got some gluten-free cornbread and your yams.

- Ready, go! - [Voiceover] Collin,
you're an animal Collin. - [Collin] I am an animal. (Lively music) - Yes. Oh my God.

This mac and cheese is so good. - Yeah, I wouldn't say it tastes like, you know, like traditional mac and cheese. - She's not trying to imitate regular soul food mac and cheese. She's, like, made it her own and it's amazing.

- Everyday, I'd eat this everyday. - The mac and cheese is
a House Party for me. - I think this is a House Party for tofu. - I've never had tofu before.

- What?
- Like, I've never had tofu. In my mind, it's always been like, - [Voiceover] Weird. - Scary and weird, yeah. - Did y'all have this coleslaw? This is a Rave.

- The coleslaw's amazing
- The coleslaw's a Rave. (Beeping) - [Voiceover] Daisha, Daisha
(unintelligible) eat right. Steven. - My plate, almost done.

- [Voiceover] Freddy,
pick up the pace, Freddy. - I'm comin', I'm comin', I'm comin'. - What's your definition of, like, a balanced meal? - That. - This? - What did you expect
me to say? (Laughing) So when we first moved over here, I introduced the Soul Food Platter.

It was only going to be a special. A couple of the local residents came in. They had the Soul Food Platter and they liked it and then I didn't have
it, like, the next day. And they were like, "Well,
what happened to that?" And I'm like, "Well,
it was just a special." They walked out.

That happened several times, several weeks in a row and we just made the Soul Food Platter a part of the menu and I think that's how we became the vegan soul food restaurant. - Why did you want to open in Inglewood? - I live down the street. First of all, every time I wanted a decent vegan meal, I had to drive across town. There are a lot of health conscious people living in this community.

The rent was amazing. I'm not paying $20,000 a month for rent. Miss me Beverly Hills. And they needed me here.

They needed this situated right here where it is and why not? Why not a good vegan restuaruant in my community? - So since you've been here, have you noticed that more people from the neighborhood
have started to come? - Oh definitely.
- Like people who aren't vegan who just come for the food? - Most of my customers are not vegan. I'm so grateful that I was introduced to this lifestyle and made the transition. I really am. I started at age 40.

I'll be 65 in December. I can still jump down and do my push ups. I'm still running hills. I'm not on medication.

- [Voiceover] Your life
is (unintelligible) - My life is (laughing) my life is wonderful right now. - You know I've never for one second thought about becoming vegan, but I'm actually legitimately
considering it now. Like, with how good the food is and how good you look. (Laughing) - If I could just say one thing, if there are any kids out there eating those spicy Cheetos, maybe you shouldn't eat those things and that's all I have to say about spicy Cheetos.

I know we're not talking
about spicy Cheetos..

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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!.

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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..

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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!.

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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.

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Vegan For 30 DaysThe Test Friends

- I guess what I think veganism is... - I went to vegans for Dummies. - I don't know much about veganism, but what I do know... - (Laughs) It sucks! (Intense music) - Starting tomorrow, the
four of us will be vegans for the next thirty days.

- I don't feel good about
being on a vegan diet. - Hell no. (Laughs) - What am I going to do with tofu? - I would probably suckle
directly from a cow's teat. - My diet now is like whatever.

- I don't know what I'm
going to do without cheese. - Yeah, I have some concerns. One, my sanity. - I just hate the thought of like restricting what I eat.

- We're doing this for a month because we actually do want to really have the time to take this seriously and learn about what
it means to be a vegan. - I wanna try a vegan diet maybe because that's the way of the future. - I feel like this'll be a good cleanse for my body. - To say, at the end of this, that I will go vegan, very slim chances.

However, maybe I come out of this and get in the habit of cooking more and just doing better things
to my body in general. - It's day one, and Ryan already cheated. - [Ryan] Alright, so she just recorded me saying I'm eating this... - I'm eating salad all day.

We are going to meet with the nutritionist and get some advice because none of us know how to be good vegans. - I work out a lot, and I'm
really concerned about protein. - You actually don't have
to worry too much about it because a lot of the grains
in the plant-based foods that you're eating, that
replace the protein, so the grains, the legumes, the beans... Those foods have a lot of protein in them.

- [Jared] Is there anything
vegan that's delicious? - Yeah, there's tons of stuff that's vegan that's delicious.
- [Jared] Like what? - Like avocados are delicious, I like most fruits and vegetables, so... - Great. Thank you so much! - You're welcome! - This has been very, very illuminating. - I am no longer happy when I'm hungry.

And that's kind of sad. - It's really sad. - [Jared] Yeah, it's a little sad. - [Jen] Three hot dogs at work, - [Jared] Three hot
dogs, but we're getting vegan hot dogs...

- Vegan hot dogs. - Getting a chili dog, must be nice. But I'm not afforded that luxury because BuzzFeed is
hell-bent on punishing me for no reason. - We're about two weeks into being vegan and I feel pretty much the same.

I think I'm just a tired
person to begin with, so any other additional tiredness just kinds of blends in. - It's definitely been
like a roller coaster, both mentally and physically. Over the past couple of days, I've been like pushing
myself to go out to different vegan restaurants and try a bunch of awesome vegan cuisine. - I've actually started
paying a lot more attention to what I eat, and I've been eating a
lot more fresh veggies, and I've been eating a
lot more varied foods.

- I feel really tired all the time. I'm constantly tired and I
think it's because my body is lacking protein. - Cheated again! - It wasn't my fault! This guy! Not me! - So we realized on day one, as (inaudiable) holds a cream
cheese bagel in his hand, that people were just
going to cheat willy-nilly if we didn't have some
kind of rule going on. So now, we have a rule where if you cheat, you get a punishment.

- Long story short, Justin Tan
had a turkey vegan sandwich, or what he thought was
a turkey vegan sandwich, gave it to me, and was like
"wow, you've got to taste this vegan sandwich, it's pretty good." - I thought it was vegan! - [Ryan] He told me
this sandwich was vegan from the (bleep) green vegan truck! - As part of Ryan's punishment, we got him a veggie burger and then Justin will be eating his favorite meal, which happens to be... - A four-by-four from In-N-Out. - Yo! What's up? - [Ryan] Are you freaking kidding me? What the? Wait, are you serious? - [Justin] Come on and have a seat, man. You have a nice, tasty veggie
burger waiting for you.

- You piece of (bleep)! - Here, I'm going to
take my first bite here. Mmm. - (Bleep) you. - There's an ice cream truck today.

And we can have none of it. - Yeah, man! Ice cream! - Brett Wood. Brett Wood! - I'm in the last week of veganism. And I feel...

Ready for a burger. - In the beginning, I was
using a lot of fake meat to replace real meat, and it was actually making
me feel a lot worse. After that, I decided to start
eating more natural food. So, more fruits, more veggies, and I started to feel a lot better.

- I do think it's possible
to be a meat eater and to use dairy without contributing to sort of cruel practices, like, there are farms that
treat their animals ethically. - In the last week of
this, we are going to our coworker Caroline's house where she's going to cook us a vegan meal that's actually good. She's a vegan expert,
so I'll have a chance to eat something that's
not beans and rice. (Light music) - I'm vegan.

- I'm vegetarian. - But an excellent vegan chef. A couple of weeks ago, I was talking to Daysha and Ryan about
what they were eating, and it was making me very sad, so I wanted to show them
what actual vegan food can be like. - [Roni] We're going to do yellow curry, we're going to do some lard, and then a sweet sticky rice, coconut, and mango.

- [Daysha] We're like
where the kids helping out at Thanksgiving dinner. - [Roni] Whenever somebody's milling about major life choices like
the food you're gonna eat, the thing that you really
define your culture by, that can be really off-putting
to a lot of people. But I think if you show it like this, that you can make delicious food that's not a deprivation, I think that's much more
encouraging to people to lead a healthier life. Maybe the last little
bit is very necessary, in our changing environment.

- I'm no longer vegan. It's been one week since
our experiment ended. I feel pretty good. - It definitely had its highs and lows.

But overall, I would say
being a vegan wasn't terrible. - Going into this, I didn't really know what being vegan was about, as far as why people do it. And now I understand why. It's (bleep)ed up, all
the stuff that we do to get the meat that we do.

- Reintroducing meat
and dairy into my diet wasn't the mind-blowing
thing that I thought it was going to be. It was just like "oh,
yeah, it's just food." - You know, maybe I'll find some more ethically raised meat. Chipotle serves ethically raised meat. - Your diet is often tied
very closely to your identity and your culture, and I
think huge diet changes can be really difficult to adopt.

Not just on a superficial taste level, but also on an emotional
and a cultural level. I sort of have a greater appreciation for what goes into my food and what goes into my body. - I'm just very appreciative of the fact that being vegan has helped me feel good when eating. I think that my whole life, I've always struggled with food and making sure I'm eating right, and trying to be a certain size.

You just learn how to eat right, that feeling of feeling
good feels so much better than trying to be a certain size..

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VEGAN CRAB CAKEShot for food

[Lauren] this is vodka [lauren] welcome to hot for food! I'm lauren [john] and i'm john. [Lauren] and today we're gonna make one of our favourite things, [lauren] it's vegan crab cakes with horseradish dill tartar sauce [lauren] it blows john's mind everytime he bites into one [lauren] because it tastes like crab cakes! [Lauren] it's crazy! [John] what replaces the crabs? [Lauren] artichokes, my friends [lauren] marinated artichokes. [Lauren] crab meat is so expensive, [lauren] if you're making real crab cakes, [lauren] so make it with artichokes, [lauren] no one will care. [Lauren] everyone i've fed these to is like [lauren] "holy crap! How is this not crab meat?" [John] let's do it.

[Lauren] let's do it! [John] is this a known thing to open a jar that you smack it on the bottom? [Lauren] yes, john. [John] still doesn't work. [Lauren] *laughs* [john] do this one, it's hard. [John] oh my god.
[Lauren] oh my god! [Lauren] were you joking? [John] no.

[Lauren] okay, so it's about two cups of marinated artichokes [lauren] you wanna start with. [Lauren] you wanna drain them from the liquid [lauren] but you also need to reserve the liquid [lauren] so don't throw it all out. [Lauren] plus, you can actually use this for other cooking [lauren] i don't waste it, i put it in other things like sauces and stuff. [Lauren] we need half a cup of celery.

[Lauren] and you need a quarter cup of shallots. [Lauren] so why don't you chop the shallots there. [Lauren] now you're essentially just putting everything in the mixing bowl [lauren] so we're gonna add the celery to  the mixing bowl, [lauren] and then, so you've got like marinated artichokes [lauren]  either whole or quartered, [lauren] but you wanna chop them up even finer [lauren] so as you start cutting up artichokes [lauren] you'll notice it starts to look a little like crab meat. [Lauren] now here's the thing, [lauren] making crab cakes out of artichokes isn't anything new, [lauren] we didn't invent this idea, [lauren] uh, it's been done before just like everything else.

[Lauren] but [lauren]  i will say that [lauren] my particular concoction of ingredients [lauren] i haven't really found anywhere [lauren] plus i feel like these taste extra tasty. [John] for whatever reason, yours just taste [john] extra stupid. [Lauren] extra stupid. [John] stupid in a good way.

Stupid good.
[Lauren] stupid means good. [John] we first had vegan crab cakes. [John] at the magical place that is the [john] wynn hotel in las vegas at a restaurant [john] called lakeside. [Lauren] mhm.

[John] thinking about it is just making me cry [john] cos it was so [john] getting me emotional. [John] but it's not a vegan restaurant but [john] because it's at the wynn hotel, [john] it has an entirely vegan menu, [john] including [john] vegan crab cakes. [Lauren] like it has a vegan seafood menu so we had [lauren] clam chowder, [lauren] crab cakes, [lauren] and [lauren] oh we had aranci- aranciatta oh my god what's it called?
[John]  arancini. [Lauren] whatever.

Risotto balls. [Lauren] it was amazing, and las vegas is one of the most vegan-friendly [lauren] cities in the whole world. [Lauren] did you know that? [Lauren] oh god, those are burning my eyes
[john] i know. [John] got our leftover artichoke liquid, [john] we got two tablespoons.

[Lauren] and we're doing a teaspoon of lemon, [lauren] you're putting everything from the recipe which is listed below [lauren] into this bowl. [John] half cup chickpea flour. [John] are these better, maybe? [Lauren] what do you mean? [John] are ours better?
[Lauren] i think ours are better than [lauren] the ones at vegas [john] lauren's funny to go out and eat with [john] because [john] whenever she eats something, [john] and in the best way possible, [john] she just goes [john] you can see she takes a bite of something, [john] and it's awesome. She'll be like  "mmm..." [John] but then she starts to see wheels turning and she goes [john] "how would i make this?" [John] or maybe even "how would i make this better?" [John] why coconut sugar? [Lauren] oh, the only reason it's coconut sugar [lauren] really it's because that's what i had when i made up the recipe, [lauren] and coconut sugar is like, [lauren] a better sugar than refined sugar so [lauren] i figured you know what? [Lauren] people won't complain about the fact that we're using coconut sugar [lauren] people like to complain about the fact [lauren] that we're using brown sugar or white sugar [lauren] or whatever.

[John] yea. [John] what's up with that? [Lauren] okay, so this is old bay seasoning, [lauren] it is a seafood seasoning, [lauren] we're adding one teaspoon of it. [Lauren] and this seasoning is like, [lauren] basically every spice mixed together [lauren] i don't really know what it is, [lauren] but [lauren] you see it a lot used in cooking chicken and fish and stuff like that [lauren] so it will give it this extra [lauren] finesse of flavour. [John] there's a cute little crab on them [lauren] there's a crab on it, yes
[john] on the box.

[Lauren] so that ingredient is kind of essential, [lauren] do not omit this [lauren] you can find it in any grocery store at the spice secton [john] actually, it's a little bit hard to find [john] though cos i didn't find it in the spice section, [john] i found it in like the seafood section [lauren] oh [lauren] okay, so now everything's in here. [Lauren] this bowl's a little small. You probably want a bigger bowl than this. [Lauren] and then just combine it all nicely until it all comes together.

[Lauren] looking soft. And that little bit of marinate that's in there, [lauren] the lemon juice kind of pulls the flour together [lauren] and thickens it. [Lauren] so if you taste this on it's own [lauren] you're gonna notice the chickpea flour tastes disgusting [lauren] once you cook it, [lauren] it won't taste like that. [John] it's like gritty.

[Lauren] it's gross. It's gritty and it's bitter [lauren] so if your crab cakes are undercooked, [lauren] you're gonna taste it. [Lauren] there's an iron skillet here with [lauren] about a cup and a half of vegetable oil in it. [Lauren] and you wanna heat it to 375F.

[John] kay, it's time to set up. [John] our dredging station [john] sounds a lot cooler than it actually is. [John] we're gonna have quarter cup chickpea flour [john] in to the chickpea flour. [John] from there we go into half of a cup of almond milk [john] from the almond milk, we go into [john] one cup of breadcrumbs.

[John] and you do that, repeat and then fry [lauren] you're gonna do 3-4 minutes total [lauren] flipping halfway through [john] alright, tartar sauce time. [Lauren] so tartar sauce is essentially mayonnaise and pickles, [lauren] but we're adding dill and horseradish [lauren] instead [john] what exactly is horseradish? [John] i hated it as a kid,
[lauren] i don't know. It's from [lauren] the horseradish [lauren] spicy. [John] for the horseradish dill tartar sauce, [john] you add two-thirds a cup of vegan mayonnaise, [john] three teaspoons of horseradish [john] one tablespoon, lemon juice.

[John] one tablespoon, finely chopped fresh dill [john] and a quarter teaspoon, ground pepper. [Lauren] now i'm plating with like this, [lauren] ugly bed of spinach underneath [lauren] but when i did it for the photos for the blog [lauren] originally it was much prettier but [lauren] you could put it on a bed of arugula, [lauren] or whatever you want. [Lauren] most important part right now is to taste it [lauren] and make sure that they're fine. [Lauren] right? [Lauren] if you were making these at home, [lauren] you would wanna taste them before you serve them [john] this is true, [john] lemme get that one.

[John] it's actually insane though [lauren] yep. [Lauren] this is some michelin rating shit. [Lauren] i don't even know what that means. [Lauren] michelin tyres rates the restaurants? [John] no.

[Lauren] yea! It is! [Lauren] it's michelin, it's the same company. [Lauren] isn't it? [John] i don't think so. [Lauren] okay, so now let's make it look nice for the people [john] it's the vegan crab cakes with horseradish dill tartar sauce [john] oh yea. [John] so we're all about tricking the senses here [john] at the hot for food kitchen but i feel like this [john] recipe takes it to the next level, like [john] it's tough for us cos everybody knows we're vegan.

[John] whereas you can cook this for your friends [john] that, maybe you don't eat vegan all the time [john] and they wouldn't expect you to pull this over on them [john] but you need to try this and serve this to your friends [john] cos they're not gonna know. [Lauren] they're better than crab cakes. Crab cakes are kinda nasty. [Lauren] okay, so we're gonna dive into these, [lauren] aand you should subscribe to our channel, [lauren] there's a little button there to subscribe [lauren] and we post every wednesday [lauren] new vegan recipes [john] um [john] can i just eat it with my hands? [Lauren] yea sure.

Share it if you like the recipe, [lauren] share it around the internet [lauren] thank you so much for watching and [lauren] thank you for subscribing if you're already here [lauren] because we have hit over 5500 subscribers on  hot for food's youtube channel! [Lauren] so exciting. [John] and no animals were harmed. [Lauren] exactly. [Lauren] bye bye!.

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VEGAN CHOP SALADhot for food

[Lauren] i don't know what a chop salad is, [lauren] it was just on all the menus in california and i was like, [lauren] this is cool and i was like, i'm gonna make one at home. [Lauren] hey guys, i'm lauren from hot for food. [Lauren] and this week i'm coming at you with some [lauren] other great Kin Community channels, [lauren] for a bridal boot camp collabo. [Lauren] i'm gonna show you how to make a vegan chop salad, [lauren] with creamy herb dressing, [lauren] um, it's a great meal you can prepare for the week ahead, [lauren] either leading up to your bridal shower, [lauren] your wedding, [lauren] um, or if you're recently engaged and you just wanna kinda start feeling your best [lauren] leading up to your big day, [lauren] this is gonna do it for you.

[Lauren] i'm basically suggesting you need to eat more plant-based, [lauren] uh, all around, uh because it's gonna make you not be a total bride-zilla [lauren] so brides-to-be, we're gonna start with the creamy herb dressing, [lauren] this is a salad dressing that i have made for years, [lauren] it helps me eat a lot of greens [lauren] alright, so you're gonna need a blender, [lauren] you don't necessarily need a high speed blender like the one i have here, [lauren] you just need, any blender should do. [Lauren] basically you should never purchase store bought salad dressing, [lauren] they're usually full of lots of sugar, [lauren] and or salt, sometimes bad oils. [Lauren] and it's so expensive. [Lauren] you're better off just making it yourself and store it in the fridge for a week.

[Lauren] so this dressing for our vegan chop salad's [lauren] made with half a cup of cold pressed olive oil, [lauren] and a third a cup of water, [lauren] we're gonna use two tablespoons of raw apple cider vinegar, [lauren] we're adding nutritional yeast, [lauren] which is optional, you don't necessarily need it [lauren] but it's an ingredient i always have in my cupboard [lauren] because i'm a vegan and it's a b12 supplement [lauren] but  it also adds a lot of sort of nutty, cheesy, flavour [lauren] to the dressing. [Lauren] we're gonna put in a quarter cup of hemp hearts, [lauren] we're gonna add some fresh herbs: dill and parsley, [lauren] just a teaspoon each. [Lauren] and a teaspoon of onion powder [lauren] just to add a little bit of flavour, [lauren] and half a teaspoon of sea salt. [Lauren] so just gonna blend it up until it's smooth, it only takes like, a minute.

[Lauren] so it's a pretty thick, creamy dressing [lauren] and the oil emusifies. [Lauren] makes it thicker, increases the volume. [Lauren] let's make this chop salad, [lauren] i'm gonna use kale as my greens. [Lauren] but feel free to use a mixture of kale with romaine [lauren] or spinach, or whatever you prefer but these are like the darkest, [lauren] leafy greens.

This ain't no side salad. [Lauren] this is like a very hearty salad. [Lauren] so i'm not about making pittly little iceberg salad, [lauren] that's not what you should be eating. [Lauren] do not put this in your salad.

[Lauren] like this. [Lauren] the way you need to treat and love and care for your kale [lauren] is the same as how you're gonna treat and love and care for your baby. [Lauren] when you have it after you get married, [lauren] cos that's the order of things, right? [Lauren] okay, so [lauren] i'm gonna show you what to do. [Lauren] so you wanna take all of this and kinda roll it up, [lauren] and then really finely chop it so you're getting thin thin shreds like this [lauren] here's the key to making kale more palatable.

[Lauren] what we're gonna do, is we're gonna take half a lemon, [lauren] and we're gonna squeeze it on the kale. [Lauren] just put your palm like this to catch any seeds, [lauren] now you could also add a very slight pinch of salt, [lauren] but it is optional. [Lauren] i'm gonna add it, [lauren] it doesn't make the salad salty, [lauren] you just add a little sprinkle. [Lauren] okay, and then, you're gonna massage it [lauren] you're just gonna, maybe you have some music on the background, [lauren] maybe some sensual Barry White, [lauren] and you're just gonna massage the kale with your hands.

[Lauren] like you just kinda need to go like this, [lauren] as if you're giving someone a massage. [Lauren] pretend that you've married this kale. [Lauren] and now you're giving it some good loving on it's honeymoon. [Lauren] on your honeymoon with the kale .

[Lauren] and magically before your eyes, [lauren] the shreds of kale are going to transform [lauren] and become wilted and softer, [lauren] and that actually makes them taste a little less bitter, [lauren] makes them easier to chew, [lauren] and it's really gonna make you start to crave dark leafy greens [lauren] if you're not already eating these quite frequently in your diet. [Lauren] and so you can just leave this aside [lauren] while you prepare the rest of your salad, [lauren] the next most important ingredient in a vegan chop salad, i would say, [lauren] are the chickpeas. [Lauren] you can throw the chickpeas in the salad [lauren] as it is, but i'm just gonna take another half of a lemon, [lauren] squeeze that on the chickpeas, [lauren] and i'm just gonna add a little bit of freshly chopped parsley, [lauren] and some ground pepper [lauren] this is just gonna make the chickpeas stand out from the rest of the salad. [Lauren] you could use frozen corn, [lauren] just thawed in some water, [lauren] or if you have leftover corn on the cob, [lauren] it's nice to have it in those chunks from the cob [lauren] so we're gonna add this to the salad.

[Lauren] uh, we're also gonna use cherry tomatoes, [lauren] we're gonna use field cucumbers, [lauren] we're gonna use a little bit of green onion, [lauren] we're gonna add chopped celery, [lauren] i'm gonna add in some finely chopped broccoli, [lauren] and we're gonna do some avocado cubes [lauren] i like to take just a little bit of the dressing, [lauren] and toss the greens in it, [lauren] just so they're like coated and flavourful [lauren] kay, one other thing you can add is just sort of a mix of nuts and seeds, [lauren] that's up to you. I always kinda have them lying around, [lauren] with a mix of sunflower seeds, pumpkin seeds, [lauren] hemp seeds. Again and you can just kind of put those on top. [Lauren] like that.

[Lauren] look at that awesome vegan chop salad [lauren] with creamy herb dressing, [lauren] i'm so excited to eat this, [lauren] make sure you click the thumbnails at the end of our video [lauren] here for more of the bridal bootcamp collaborations [lauren]  from other great Kin Community creators. [Lauren] there is a meditation for wedding jitters, [lauren] there is a bridal bodyweight workout, [lauren] and even skincare tips for all you brides out there [lauren] leading up to your wedding day. [Lauren] i of course think what you put in your body reflects on the outside of your body [lauren] and that's gonna be one of the important things you're thinking about, [lauren] on your wedding day so power up with plant foods, [lauren] and if you like this vegan chop salad, [lauren] we've got other recipes on our page [lauren] uh, so subscribe cos we post every wednesday, [lauren] and you don't have to just eat salads as a vegan. [Lauren] this is a good hearty salad that i totally recommend [lauren] and think is amazing.

[Lauren] but, we've got other vegan things [lauren] we've got some comfort foods and bottom line is [lauren] if you eat plant based versions of your favourite foods, [lauren] you're just gonna feel better, [lauren] and you're not gonna feel as guilty. [Lauren] so that's my advice, [lauren] we'll see you guys next week. Bye! [Lauren] mm,.

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Vegan California Rolls for Beginners [+ uramaki technique]

Hi guys, Today's very requested tutorial will be sushi
for beginners. The rice on the outside method to be more specific. Now, this isn't a professional
version, just a simple way to do it at home. To make sushi that tastes right, you need the rice to be right.

I am using this medium grain rice as it was
the closest thing to sushi rice at the the store near me, but if you can get Japanese
short-grain rice, it's even better. First, wash the rice. See how this package
says that I don't have to wash it? Well, LIES! It's just not as good if you don't wash it. Just put one cup of rice in the pot and add
water.

The water turns milky from the loose starches. Pour most of it away. Then, swish it around some. Add water, and
you can see its even milkier looking.

Drain that too. Repeat a few times until the water is pretty
much clear like this. Drain out the water as best you can. Then add one cup of water.

And time to cook
the rice. You could use a rice cooker, but if you're rice cooker-less like I am, you
can do it this way. Put the pot on the stove, cover and wait for
the water to boil. This took about 4 minutes for me.

You shouldn't
peek like I did. But I can't help it. I always peek. Now turn down the heat to low.

Let it cook for about 25 minutes. In the meantime you can prepare the seasoning.
Sushi really just means seasoned rice so this is a super important step. But all you need
is rice vinegar, sugar or your favourite sweetener and salt. In a glass, mix one teaspoon of salt, one
and a half tablespoons of sugar and 2 to 3 tablespoons of rice vinegar and stir until
dissolved.

This ratio is just what I prefer; you might
want your rice to be a bit more salty, sour or sweet so play with the proportions and
find out what you like best. When the rice is done, the grains will be
all puffed up and there shouldn't be any water left in the pot. Fold in the vinegar mixture gently so we don't
squish the rice. Now we let it cool.

The thing about rice that many people don't
know, it that it can go bad if it isn't cooled fast enough. That's why I put it in a container
like this and spread it out so it can cool more quickly. You can even put it in a cold
water or ice bath. I usually just wait until it's no longer steaming
and stick it in the freezer, covered, while I make the fillings.

Today we're making vegan california rolls!
Just replacing the crab or polluck with veggie tofu. This deep fried tofu has little bitsies
of veggies in it and is pretty tasty on it's own. It's also known as q-tofu but be careful
as not all brands are vegan. The rest of the ingredients are what you'll
find in a regular cali roll: avocado slices and cucumber matchsticks.

I also have some
minced scallion greens for extra deliciousness. To roll your sushi, get a few things together.
I have my bowl of cooled rice, a bamboo sushi rolling mat, the fillings, a bowl of water
to get my hands damp and a towel. To stop the rice from sticking the the mat,
I wrapped it in some plastic wrap. If you prefer not to use plastic wrap, you can also
use a sheet of parchment paper as a barrier though it will be a bit trickier.

I used plastic
today as I thought it would be easier to show you the technique. Grab a sheet of nori and fold it in half across
the long side. Then it'll be a cinch to tear into two. Lay the nori with the textured side up, wet
your hands lightly and grab a handful of rice.

Spread it on the nori gently. If the rice
starts sticking, just wet your hands a bit more. Just try to cover it evenly but don't
lay it on too thick. Even this is a bit too thick.

And just for fun, I'm sprinkling some sesame
seeds on top. Now, press down the rice firmly. You can use a spatula or just your damp hands. Now flip the nori over and it's time for the
filling.

Lay the fillings in the middle evenly. About this much. Too much and it won't roll
properly. Use the mat to roll the side closest to you,
over the fillings and tucking in the other side.

Squeeze gently, then release and keep
rolling. When it's rolled all the way, give it a firm
squeeze along the length, try to be as even as possible. Then voila! Sushi roll! I find it's easiest
to cut after the rolls have rested for a few minutes so repeat until you've used up your
ingredients. Then for the tricky part.

Cutting the sushi
into maki. The best thing to use is a very sharp knife that has been moistened a little.
My knives aren't the sharpest so the best one for me is this small serrated knife. Which ever knife you use, hold the sushi firmly
while cutting, don't press down too much, just cut back and forth and like the knife
do the work for you. I'm also cutting them not too thinly.

Bigger
pieces hold together better but they should be small enough for you to eat in one bite. And that's it! Serve with soy sauce and wasabi
if you like. And eat! Vegan sushi is so easy to make and can be so healthy as well. Please
check out the links in the description for more vegan sushi suggestions.

Be creative
and use what you have on hand. As always thanks so much for watching this
video. To find out what I'm working on during the week, follow me on Twitter or Instagram! Bye for now!.

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Vegan BurgerTim 'Livewire' Shieff

What's up Food Tube. I'm your boy. Tim Shieff. Athlete, world champion free runner, and also a vegan.

I'm back all thanks to your positive comments on the previous videos. Thanks for all the love. I'm there commenting back, as always. Today we'll show you why I don't miss meat.

It's the sweet potato bean burger. Delicious, healthy, nutritious. It's got mixed beans, sweet potato, and some chilli. Some spices in there to give it that Jamaican kick.

It's a great vegan burger. Scratch that. It's a great burger for anyone. Full stop.

The story starts right here. One baked sweet potato. Been in the oven for 40 minutes. 20 Degrees Celsius.

Sweet potatoes are a great source of Vitamin A and C. I'm going to get rid of most of the skin. I use the toothpaste method for this If you want to put bits of the skin in just for a little bit of crunch you can do. Next you want to add one tin of mixed beans.

The beans are a great source of protein. Loads of vitamins in beans. Half a teaspoon of cumin. Half a teaspoon of coriander.

Half a teaspoon of red cayenne pepper. I'm going to chop up spring onions. The processor will do most of the work. You just want to make it a bit easier on it.

Red chilli. If you want it spicy leave the seeds in. Loosely chop it up. Tear some coriander in there.

We've got the browns, the reds. The purples, the greens, the oranges. There's a rainbow. One tablespoon of plain flour.

Next, give it some zest. About half a lime's worth. Works really well with the spices. Salt and pepper, just to top it off.

Mix it up. We keep pulsing it, so it gives it consistency throughout. Look at this. I love how the texture changes throughout it.

The mixture of the greens and the beans, and the sweet potato. Keeping it all together. That main ingredient. Burger mix is done.

I'm going to flour a tray ready for your four patties. Be generous with your flour. Don't be shy. Then in the processor you want to split your mix into four sections ready for your four patties.

Time to flour your hands, and get stuck in. More flour. Making sure it doesn't get
too sticky. Lovely.

Next, you want to wash your hands. You want to turn the pan on now. Get it heated up. We're using walnut oil.

2 Tablespoons in there. Use whichever
you choose. Olive oil, hemp seed oil, avocado oil, but today we're using walnut oil. Once the pan's heated up, put your patties in don't be tempted to move it.

You really
wanna let it cook and crispy on that one side. Keep shaping the edges if you like. And start to feel the bottom crisping up. Two to three minutes on one side.

I think it's about time to flip it now. Oh yeah. Crispy. Crunchy on top.

Don't be scared by the colour on the bottom.That's not grease, that's just the flour cooking away. How perfect are these looking right now. They've been in there about five minutes total. Two and a half on each side.

Got a tortilla wrap, it's a good option. Vegan. We've got soft, round, iceberg lettuce.
We've got some dressings to go on top. We've got pineapple salsa.

Egg-free coleslaw. Pickled chillis. And then the sauces. Classic tomato ketchup.

We can spice it up even more with some hot sauce. I'm going to do one of each. Looking great. Going to put on some pineapple salsa first, and a little bit of ketchup to top it off.

And for the other one, American's call it the Protein style. Just lettuce. Either side. What a treat.

Have a gands at that mate. I've got ketchup round my mouth. I'm a joker. It's nutritious, it's healthy, is a meal .

It's such an incredible burger.
Thanks for watching guys. That's the sweet potato bean burger. Get involved with me in the comments below, I'd love to hear your feedback. Also, subscribe to my channel.

Subscribe to Food Tube, subscribe to Drinks Tube, and also check out my other vegan recipes right here..

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Vegan Breakfast IdeasVegan Omelette, Sandwich, Pancakes

Hi everyone today I'd like to show you five gorgeous recipes of vegan breakfast meals I often make smoothies or just oats in the morning but sometimes I. Prefer something more interesting and filling so I decided to share some ideas with you I hope you will like it so let's get started the first recipe they are going to make is these veggie quesadillas i use simple vegetables I have at home I fry onions add a pinch of seasonings and salt then I add one tomato and cook until they're soft now it's time to arrange the quesadillas. I use hummus and spread it over the tortilla. Then I take a half of avocado, I cut it up and mesh with a fork I squeez lime juice in order to keep an avocado green.

And now I add warm veggies and spread them thoroughly. You can add some olives, herbs and spring onions. And then you have to fry it for a minute on a skillet to make the quesadillas warm and crispy you have to do the same with the second tortilla finally you just put it on top and your breakfast is ready cut it up into slices and enjoy when i get bored of regular smoothies I prefer to make this layered smoothie bowl with chia seeds. For the first lawyer you  need just two ingredients: a half banana and a cup of frozen berries.

I use red and black currants because they're a little bit sour and it complements with other sweet layers. I blend it up until it's smooth And next we are going to prepare the second layer. Take six tablespoons of chia seeds and 25 tablespoons of vegan milk. Mix it up and live for about 10 minutes to thicken.

Add sugar or fructose and the teaspoon of coconut flakes if you'd like for the last layer I used a half banana and a bunch of spinach And arrange the lawyers as you'd like This fresh and colorful breakfast is so good for your health it contains a lot of vitamin C. From currants and spinach and fatty acids from chia seeds I especially like this protein breakfast. It tastes so good! For this omelet you need to fry one onion and about 4 medium mushrooms in a cup combine together three tablespoons of chickpea flour, seasonings and salt and eight tablespoons of water After that I use two additional tablespoons of chickpea flour to get thicker consistency Add a chopped tomato I prefer to add turmeric to make the omelet more yellow I add two and a half I add 2,5 tablespoons of flax seeds and finally I. Add fried mushrooms and fresh greens now use olive oil to cover a skillet and spread the dough evenly When one side is ready try to flip the omelet carefully I usually use two spatulas to do that because it's kind of tricky Cook this omelet until it's ready to make this easy and healthy pancakes you need a cup of oats.

I blend them first. And a half cup of vegan yogurt it has to be sour. And you need one ripe banana I add two tablespoons of melted coconut butter, 2 tablespoons of maple syrup and when it's all are blended together I add a teaspoon of baking soda If the yogurt is sour enough the final mixture will have a lot of bubbles. And I also add a quarter cup of rice floor now it's time to fry our pancake I don't use oil for that because there is coconut oil in the dough, but if your pancakes stick to the skillet add a little bit of olive oil in the mixture as you see I add about 3 tablespoons of dough for one pancake flip the pancakes when the bubbles burst you can form them a little with a spatula Fry the rest and there you go! The last recipe is tuna sandwich Of course without real tuna but tastes similar You can use any vegetables and herbs you have.

I use cucumbers, tomatoes, radish, and so on. The most important ingredient is white bean. You can also use canned chickpeas. I've got about a half of a can.

Then I mash it with a fork. And after that I add a teaspoon of hot mustard, salt and pepper. I also add lime juice and green onions That's all! Now you just need to arrange the sandwich and it's ready! Really quick and easy! Thank you guys for watching. I hope you enjoy these recipes.

If you like this video please give it a thumbs up - it's a great support for me and don't forget to subscribe to my channel for more vegan videos I'll see in the next time. Bye!.

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Veg Momos Recipe in HindiVegetable Momos RecipeBreakfast Recipe

Welcome to Mints Recipes Today we will make Veg Momos Put all purpose flour in
a bowl, add salt in it and
mix both together. Add enough water to make dough. Add little
water at a time to make smooth pliable dough. Apply oil all over the dough and keep kneading
for about 2-3 minutes
to make it smooth and elastic.

Our dough is ready.
Now cover it with wet cloth and leave it for 30 minutes. Meanwhile lets prepare our stuffing. Now cover it with wet cloth and leave it for
30 minutes. Meanwhile lets prepare our stuffing.

Heat oil in a pan, when the oil becomes hot
add ginger garlic paste or you can add crushed ginger garlic and saut for few seconds. Add chopped onion  and saut it for 2 minutes on
medium
heat Lastly add chopped spring onions and cook for 2 minutes on high flame Add finely chopped Green beans, Cabbage, Capsicum.
Give it
a good  stir  and cook for 4 to 5 minutes on medium heat.
Do not over cook let  it be little crunchy. Add seasoning salt to taste, black Pepper,
soya sauce, vinegar, Garam masala and  give it a nice  stir for a
minute
Turn  off  the flame and make it cool completely..

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Traditional VeganVegetarian Festive Roast Dinner

So hello! My names Tony Bishop-Weston and
I'm here in the Vegusto kitchen today we're going to be cooking up a roast using the lovely
Vegusto Roasts, we've got the Vegusto Vegi-Roast with No-Muh Cheese it's got it's actually
got the award winning No-Muh Cheese running along in the middle of it, we've got the Rustic
Vegi-Roast and then we've also got, this is a really lovely one, the Vegi-Roast with Porcini
Mushrooms in it, but obviously with your big roast, Sunday roast dinner, your big roast
special occasion, Christmas, Easter, Thanksgiving whatever, the big thing is all the vegetables
as well, so we're going to do lots and lots of vegetables with our roast dinner. So the
first thing is roast potatoes they take quite a long time so we're going to start with those,
so yeah we par-boil the potatoes first so they get nice and floury around the outside
and then we're going to roast them in the oven, so make sure the oven's on 180c, so
while we're waiting for the potatoes to par-boil we're going to prepare all the other vegetables
so we want some parsnips, so nice big sort of chunks like that, yeah beetroot we've got
here and we've got some swede here, which I think yeah you want to try and eat all the
colours of the rainbow as well. And the onions we just cut these up, ok yeah and a little
bit of ginger as well that can, what else have we go here we got beetroot so that's
purple and then a bit of fennel as well. So the potatoes should be done they really only
need a couple of minutes just to start them off get them hot enough to soften the outsides,
we can use that for the swede then, so yeah we just give those a bit of a shake so they
go all nice and floury so it gives something for the oil to make crispy.

And then we need
a little bit of oil in there, so because the potatoes need to be cooked on a high heat
to get them nice and crispy. And a little bit of sea salt or Tibetan rock salt on them
as well, so yeah just give them a little bit of a shake back in the oven so they're in
the oven for the longest amount of time. So we've saved that water and we're going to
cook that swede in that water, and then we had some ginger didn't we so put some ginger
in there, a little bit of sea salt in there and it could do with a little bit of extra
pepper I think, sometimes you get swede that's very peppery anyway but, and they can just
sit and simmer to be soft enough so you can mash them with a little bit of marge or a
bit of oil. So once those potatoes have started to cook in the oven you can add in the lovely
fennel with the lovely aniseed-y flavour and the onions, the beetroot, put the parsnips
here, and you know on the parsnips a really nice thing on the parsnips apart from a little
bit of oil is Brags Amino's so just a little bit of that on there and it'll just give it
an extra bit of a lift on the parsnips so it's sort of like caramelising them.

Then
we can put the roast on, now the Vegusto Roasts we've got three of them here, we've got this
one is a Vegi Roast with Cheese half way through the middle of it so that's really lovely luscious
melty cheese in the middle of that, there's this one which is the Rustic one, that's got
all sorts of things, spices and vegetables in there and then this one with Porcini Mushrooms,
so basically find the corner rip them open like that, see they've got plenty of oil on
them there and they just go in the roasting tin like that, I think we'll put that one
in the middle, they only take about 20 minutes to cook and maybe halfway through cooking
after about fifteen minutes just paint a bit of oil on the top just to stop them drying
out. So then I think we'll do the curly kale with a little bit of this award winning cheese
sauce, the Vegusto No-Muh Cheese Sauce, so literally just plonk in the curly kale and
pour the cheese sauce in over the top, so yeah that just has a stir in there so put
the peas in with the curly kale as well. Oh that's lovely. We're ready to put in these
other vegetables that don't take long to cook, we'll put those in with the roast, take our
roast out and then add our vegetables that don't take long to cook.

So we'll put our
broccoli in here, and put our sweetcorn in here, and we'll put our asparagus in here,
and then some red peppers dotted about, we'll just paint the top of the roast so it doesn't
dry out, see after about ten minutes of cooking the roast a little bit of oil. Put those back
in the oven. And the carrots, we need to do the carrots if you can fit those in, just
put them in here and what I'll do is just a little bit of orange juice see carrots already
sweet, but with just a little bit of orange juice and a little bit of salt, do you know
the other thing that's really really really lovely with carrots, that's coriander and
I know we've got a little bit of coriander up here. So yeah chop up the coriander and
we'll put them in towards the end.

So Sunday roast, thanksgiving dinner, Christmas Dinner,
Easter Dinner, special occasions, whatever it's not complete without your gravy so lets
make some gravy. So this water was the potatoes and now it's the, and then the swede and now
it's the gravy into a little cup we'll have some gravy powder, so three teaspoons of gravy
powder and I think we'll put a little bit of mustard in there as well just a tiny bit,
we've got some grated carrots in here as well and then a bit of white wine vinegar is what
we'll use, but if you've got some nice balsamic vinegar then you could use that as well, its
just something to give that sour bit of your tongue a lift, a knock, a nudge, so you just
stir the powder into a little bit of juice as this has to be cold in the beginning, and
then what happens is we get this hot, and once this is hot we can put the gravy into
it. I think we'll put a bit of salt, we'll put a little bit of pepper and I think we've
got some mushrooms here so lets just put a few mushrooms in there as well while we're
waiting for that to heat up, just really finely chop them and we'll pop those in with the
gravy as well, and the other thing that you can put I mean to get a really really lovely
gravy you need to hit that oomami bit of your tongue as well the sort of savoury bit, but
we're going to use a little bit of Brags Amino's just to hit that extra bit of the tongue,
I'm also going to add in a tin of tomatoes, organic tomatoes, so all we have to do once
this is hot enough you just pour in your gravy, so that just goes in there very very slowly
until the whole thing thickens up so I mean I like gravy like that but if you prefer all
you have to do is get your blender and just blend it all up. Also on www.Vegusto.Co.Uk
you can get these amazing bullion little stock cubes, French Onion, we didn't put any onion
in there did we so lets just have a little bit of this French onion in there so one of
these that should just about, they melt really quickly and we just stir that into that, oh
and this needs to go on the carrots as well, so you've got carrot orange and coriander,
classic mix of flavours.

What we need to do is we need a masher, it's behind you, yes
thank-you very much it is, there we go so that's all nice and soft now says he, and
into that we need some margarine, just a spoonful of marge in there and then yeah just literally
mash that up so then we've got a nice few different textures, we've got the smooth creamy
swede and turnip, we've got the orangey carrots. The very last thing you do is just heat up
that curly kale and the peas, so yeah, so all you need to do is just get that hot and
then you're ready to roll because this literally just needs to get hot. So you've got your
prize winning Vegusto Cheese Sauce in there and there might be just a little bit of pepper
in there as well. And then away you go really, that's everything, I think everything should
be ready now.

We have a feast, so we've got this one with the cheese in, we've got this
one with the Porcini Mushrooms in it, oh that's really delicious that's the smell coming off
of it, then we've got the classic vegetable one, so lets just put that there, oh absolutely
delicious, so you see you've got the award winning cheese inside there, and then carrots
and all sorts of vegetables in there, so then we need our carrots and we've got lots of
different greens we've got our tender-stem broccoli there, curly kale with peas and Cheese
Sauce that can go there, our swede that can go with the yellow stuff, amazing, fantastic
look at those gorgeous roast potatoes, amazing, our fennel and then amazingly roasted parsnips
and then roasted beetroot, a meal fit for a king or queen, I think we need, they probably
need one more little roast-y on there don't you think? So just a little bit of gravy on
there and I'm sure you'll agree  a most amazing Sunday roast there, don't you think
so? There look at that. So thank-you very much I've been Tony Bishop-Weston, this has
been Vegusto you can see more recipes like this on www.Vegusto.Co.Uk see you again soon,
thank-you very much for watching..

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Top 10 Vegetarian Protein Sources

Top 10 Protein Sources for Vegetarians Proteins are the building blocks of body tissue,
and even give the body the energy it needs to grow and develop properly. When protein is digested, it breaks down into
amino acids. The Institute of Medicine says that women
need at least 46 grams of protein a day, and men need at least 56 grams  a day. Here are the top 10 sources of protein for
vegetarians 1.

Greek Yogurt Greek yogurt, which has the whey strained
out of it, is a great source of protein. A 6-ounce cup of Greek yogurt has 15- 20 grams
of protein. Thats much more than regular yogurt, which
has about 9 grams of protein. This probiotic food also has a lot of vitamins
and minerals.

Eating Greek yogurt all the time will help
your digestive system stay healthy, boost your immune system, help with weight loss,
stop high blood pressure, lower bad cholesterol, and fight yeast infections. 2. Lentils Lentils is another good choice for protein. But they are not a full protein food because
they dont have all nine important amino acids.

One cup of boiled lentils has 18 grams of
protein. There are many good health reasons to eat
lentils. They give energy, lower the risk of heart
disease, help keep a normal body weight, and keep the digestive system healthy. 3.

Edamame Edamame is a full protein food, important
amino acids you need in your diet. One cup of cooked edamame has 17 grams of
protein. Edamame beans have fiber, vitamins, minerals,
and healthy polyunsaturated fats, especially omega-3 alpha- linolenic acid. They are also naturally gluten- free and dont
have a lot of calories.

4. Kidney Beans Kidney beans are another great source of protein. One cup of boiled kidney beans has 15 grams
of protein. They have all nine amino acids, but they are
not a full protein because they dont have a lot of methionine, a proteinogenic amino
acid.

Kidney beans have a lot of fiber, folate,
magnesium, potassium, zinc, and vitamins K. And B6. They are also low in fat and cholesterol. 5.

Tofu
Tofu is a soy milk product, and is also a good source of protein. Top 10 Protein Sources for Vegetarians Proteins are the building blocks of body tissue,
and even give the body the energy it needs to grow and develop properly. When protein is digested, it breaks down into
amino acids. The Institute of Medicine says that women need at least 46 grams of protein
a day, and men need at least 56 grams a day.

Here are the top 10 sources of protein for
vegetarians 1. Greek Yogurt Greek yogurt, which has the whey strained
out of it, is a great source of protein. A. 6-Ounce cup of Greek yogurt has 15- 20 grams
of protein.

Thats much more than regular yogurt, which has about 9 grams of protein.
This probiotic food also has a lot of vitamins and minerals. Eating Greek yogurt all the time will help
your digestive system stay healthy, boost your immune system, help with weight loss,
stop high blood pressure, lower bad cholesterol, and fight yeast infections. 2. Lentils Lentils is another good choice for protein.
But they are not a full protein food because they dont have all nine important amino
acids.

One cup of boiled lentils has 18 grams of protein. There are many good health reasons to eat
lentils. They give energy, lower the risk of heart disease, help keep a normal body
weight, and keep the digestive system healthy. 3.

Edamame Edamame is a full protein food, important
amino acids you need in your diet. One cup of cooked edamame has 17 grams of protein. Edamame beans have fiber, vitamins, minerals,
and healthy polyunsaturated fats, especially omega-3 alpha- linolenic acid. They are also
naturally gluten- free and dont have a lot of calories.

4. Kidney Beans Kidney beans are another great source of protein.
One cup of boiled kidney beans has 15 grams of protein. They have all nine amino acids,
but they are not a full protein because they dont have a lot of methionine, a proteinogenic
amino acid. Kidney beans have a lot of fiber, folate,
magnesium, potassium, zinc, and vitamins K.

And B6. They are also low in fat and cholesterol. 5. Tofu
Tofu is a soy milk product, and is also a good source of protein.

A cup of tofu has
10 grams of protein. It has eight important amino acids and a lot of iron and calcium.
It also has manganese, selenium, phosphorus, magnesium, copper, zincand vitamin B1. 6. Chia Seeds Another good source of protein for vegetarians
is chia seeds.

Two tablespoons of chia seeds will give you 9.4 Grams of protein. They are
also one of the best plant sources of omega-3 fatty acids. Chia seeds can help with digestion, treat
anemia, give you energy, control blood sugar, stop aging signs, and boost brainpower. 7.

Quinoa Quinoa has all nine important amino acids,
and is a full protein source. One cup of cooked quinoa has 8.14 Grams of protein. Quinoa also
has fiber, iron, potassium, magnesium, phosphorus and folate. Eating quinoa every day can lessen
swelling and lower your risk of type 2 diabetes, cardiovascular disease and colon cancer.

It
can also help your digestion and help you keep a healthy body weight. 8. Soy Milk Soy milk is used instead of milk by a lot
of vegans and people who are lactose intolerant and cannot drink milk. It is full of protein
and has vitamins A, B12, and D.

One cup of soy milk has 8 grams of protein. 9. Green Peas One of the best sources of vegetable protein
is green peas, or any peas for that matter. Green peas also have fiber, potassium, magnesium,
iron, zinc, folate, and vitamins B, C, A, and K.

They are also low in calories. One
cup of cooked green peas gives you about 8 to 10 grams of protein. Green peas can help lower the risk of heart
disease, arthritis, and type 2 diabetes. 10.

Peanut Butter Peanut butter is another great way to get
protein. This nut butter is a good source of monounsaturated fat and fiber. It is also
full of vitamins. Just 2 tablespoons of peanut butter has 8 grams of protein.

If youre careful not to eat too much of
it at once, this butter can help lower bad cholesterol and help you keep a normal weight. If you like the video, give it a thumbsup
and share it with your friends! If you want more recipes and tips, subscribe to the channel!.

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Top 10 Indian FoodsMost Amazing food in the world.

Number 10.
Paneer Butter Masala. Paneer Butter Masala is one of the best seller
Indian Restaurant dish. Paneer Butter masala belong to the North Indian Cuisine and many
of the popular Indian Curries belong to the North Indian Cuisine only. It is a really
very delicious curry cooked in a Red Indian Gravy and Serve with the Roti, Paratha or
Butter Naan.

It is very cheap and you can in a Dollar and at a fancy Restaurant it will
cost just around 2 USD. Paneer Butter Masala is available almost everywhere
in India including major cities like Mumbai, Delhi, Kolkata, Hyderabad, Chennai, Ahmedabad,
Pune, Jaipur, Mussoorie, etc. In most of the Indian Restaurant Paneer Butter Masala is
Best Seller Indian Curry. You can get the video recipe on youtube.Com/foodontv
and detailed recipes is available at www.Foodontvnetwork.Com.

Number 9.
Butter Naan. A very delicious and totally different kind
of Indian Bread. Butter Naan is must for the every food lover in the world. If any Indian
is ordering food in a restaurant 8 out of 10 times he will order the Naan Bread only.
Naan goes good with the Indian Curies like Paneer Butter Masala, Kadai Chicken, Palak
Paneer, Matar Paneer, etc.

You have to pay just a Dollar for the 2 Butter Naan at most
of the places. If you ever come to India you must try Butter
Naan with Paneer Butter Masala. You can watch the Naan making video on our channel. It is
usually cooked in an Charcoal Oven which is known as Tandoor.

Tandoori is a special kind
of Indian oven in which Indian like to cook Butter Naan, Paneer Tikka, Chicken Tikka,
Chicken Tandoori, etc. There are many kinds of naan is available
in every Indian Restaurant or Dhaba like Garlic Naan, Bullet Naan, Kashmiri Naan, Cheese Naan,
etc. Number 8.
Kachori. Kachori is a very famous Indian Street food
which is available almost everywhere in India with different size and shapes.

It is a very
good Indian Fast Food which is very good and you can have it in Breakfast or as a snack
at any time. It is a deep fried Indian Savory dish, which
is stuffed with the vegetable stuffing and raped in a crispy cover made from the all
purpose flour or Maida. They deep fry the Kachoris until it became golden brown and
crispy from outside. It is very cheap and you can get one plate of Kachori in just around
30 cents.

Usually Kachori is served with the Chutneys
and In Delhi is served with the Potato or Aloo Curry. You can find Kachoris at most
of the Indian Street Food Carts and Shops. I personally like Kachori very much and the
Kachori in Rajasthan and Delhi, Ohm, So Good. Number 7.
Khaman Dhokla.

A spongy and mouth watering Gujarati Fast
food which is heavenly delicious and healthy too. Basically Dhokla means a Steamed Spongy
cake made from the Gram Flour. It is specialty of Gujarat. I personally like it very much.
Khaman Dhokla is also known as Besan Dhokla, Dhokla, Khata Dhokla, Nylon Khaman, etc.
It is available at almost every place in India.

But the Gujarat and Mumbai are the best place
to try some amazing Khaman Dhoklas. It is very cheap You can get 2 plates of Besan
Dhokla in just 1 dollar. If you are a true food lover, must try Dhokla at least once
in a lifetime. Usually Dhokla is served with the Green Chutney
made from the herbs.

In most of the Gujarati functions, parties, weddings, etc you will
find Khaman Dhokla. Thank to Gujarat for giving such an amazing dish to the world.
You can Have Dhokla in Breakfast or, Lunch or in a Dinner. It is not spicy at all so
anybody can have Dhoklas at anytime during the whole day.
Number 6. Fafda Jalebi.
Another Gujaratis favorite and delicious street food from the state of Gujarat, India.
Fafda and Jalebi are to different dishes served together in a plate in the Breakfast in Gujarat.
Gujarati people love it too much and seriously it is heavenly delicious fast food.
Lets kwon first What is Fafda? Fafda is a Gujarati snack made from the Gram
Flour or Besan.

It is crunchy and very good in taste. They deep fry it until it became
very crunchy and soft at a time. Now What is Jalebi?
Jalebi is a very unique Indian Sweet or Dessert with is very common Sweet dish in the all
Indian Cities. It is made from the Fermented Plain Flour and Sugar Syrup.

It is very heavy
dish. So whenever eating Jalebi forgot the dieting and calories Bla Bla Bla.
Fafda and Jalebi served to gather in a plate with Papaya Salad and deep fried green chilies
very hot in the Gujarati Breakfast. If you want to try best Fafda and Jalebi Ahmedabad,
Surat, Vadodara and Mumbai are the best places to try it. You can find Fafda Jalebi at most
of the places in Gujarat.

It is a very cheap you can get one plate in
just Rupees 30 or 50 cents. Number 5.
Aloo Paratha. Wow, I love Aloo Paratha. Aloo Paratha is
a very special kind of Indian Stuffed flat Bread.

You can have Aloo paratha in Breakfast
or Lunch. It is served with the cup of Tea or Coffee in Indian Cities.
Aloo means nothing but the Potatoes. It is a very delicious Indian Food which is not
spicy and almost everybody likes it very much. They make it after stuffing Masala potato
inside the Dough made from the Whole Wheat.

It is a good dish to start a colorful morning
in India. They Cook Aloo Paratha on the Tawa or deep
fry it. In Most of the North Indian cities you will find delicious Aloo Paratha in just
Rs. 10 To 20 or in just 1 Dollar you can get 6 Paratha.
Number 4.

Lassi.
Lassi oh Lassi. I like Lassi very much. If you are coming from Europe or American it
will be your favorite drink for sure. Lassi is made from the Yogurt, Sugar and some flavors
like Mango, Strawberry, Pineapple, etc.

It is a very good and delicious Indian Dessert
Drink. It is very popular and you will find it at the every nook and corner in India.
One glass for just 10 or 20 rupees, oh yum yum. So good. Number 3.
Chicken Biryani.

Chicken Biryani is one of the best Indian
Non-vegetarian dish. It is very famous across the globe. It is common in the Indian cities
like Hyderabad, Mumbai, Delhi, etc. You can find Countrys best Biryani Houses in the
City of Hyderabad.

It is made from the Boiled Rice and Chicken
after adding some Indian Spices in it. It is so good, Do you know how good is the Biryani.
After eating Biryani when you go back to your country where you dont get it. It will
come in your dream every day. You can get one plate of Biryani in or under
2 USD.

If you want to try best Biryani Must go the Hyderabad.
Number 2. Chhole Bhature.
Chhole and Bhature to different dishes in a plate. Sound really good. It is a very cheap
and Healthy Breakfast option for the India.

It is very famous towards the North India
side. Chhole means White Chickpeas and Bhature means a deep fried Bread made from the Plain
Flour or Maida. They serve Chhole Bhature with some Onions
and pickle in the Breakfast. You can also have it in the Lunch or Dinner no problem
at all.

Get it. It is very cheap and you can make to bailey full in just 1 dollar in the
streets of Delhi or Mumbai. Number 1.
Samosa. Oh it has been so long we are counting from
10 to one backward.

And the finally we come to end this amazing Indian food journey with
our Number 1 monster. Samosa is a very famous Indian Savory dish.
It is made from the Potato Stuffing which is kwon as Aloo in India. It is so good that
every Indian just cant live without Samosa. From early morning to mid night Indian can
have Samosa only.

Must eat Samosa if you are a true food lover. It is very cheap and delicious
Indian Fast Food. Just pay one dollar for 6 Samosas.
Samosa is a very good option for the Vegan. It is really very delicious, seriously very
delicious, I am sure.

Yes it is..

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