Egg Substitutes for Baking Recipes (Vegan & Vegetarian Baking) Gemma's Bold Baking Basics Ep6

Hi Bold Bakers! On a daily basis, I am asked
to show you egg substitutes. Now, lots of people dont eat eggs for many different
reasons, but Im going to show you how you can replace them in any recipe with very regular
ingredients that most of you will have in your own home. So lets get started. So here are some of the most commonly used
ingredients to replace eggs in recipes: banana, silken tofu, buttermilk, yogurt (you can use
dairy free or regular), applesauce, ground flax seed, and condensed milk.

Now these substitutes
arent all used in the same way; the one that you need to use depends on what youre
baking. First off, Im going to show you what substitutes you can use when youre
baking cakes or cupcakes. When making something soft and spongy like
a cake, you can replace your eggs with silken tofu, banana, buttermilk, or applesauce. Now
the measurements that you need per egg and all the other information can be found at
my website: biggerbolderbaking.Com.

And you can get a FREE downloadable chart you can
use for easy conversions. The next egg replacement that Im going
to show you is for cookies. Now eggs in cookies are used as a binder, so you can replace them
with applesauce or ground flax seed. Now to grind the flax seed you can put it through
a coffee grinder or you can grind it in a pestle and mortar by hand.

Next up is egg substitutes for brownies. Now
brownies normally contain a lot of eggs, but you can easily replace them with these ingredients:
ground flax seed, or a banana, or yogurt (dairy free or regular), silken tofu, or applesauce.
Any of those ingredients will work great. Substituting eggs in recipes is really easy.
One thing to remember is that an egg is around four tablespoons. So no matter what substitute
you choose to put into your baking, you just have to put four tablespoons of it to replace
your egg.

To substitute eggs in any of my recipes, make sure you download my FREE easy
to read chart. So thats how easy it is to replace eggs
in any of your recipes, and I know you can do it. For more Bold Baking Basics, check
out the rest of my videos..

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EASY VEGAN TACOShot for food

It's John and Lauren from hot for food... And I'm John! Ok we're going to make tacos today we eat tacos, like, a lot they're just really easy to make and there's no rules so whatever you like just put it in a freakin' taco shell! Tacos... Let's "taco" bout it! Ya that's a joke that John says on the regular... Almost everyday! Ok so what kind of tacos are we making John? We're just doing ground beef cause we have it.

Ground round, ya. Tons of veggies. I'm gonna make a salsa...Like a fresco? What do you call it? I don't know Fresca! Fresh salsa? Is that what they call it? Fresca? I think you're making that up!  Like a ... A tomato salsa! I actually don't like when you put the water from the tomato in it, because it's too watery and then it soaks through the corn tortilla! She's never told me that!? Making tacos there isn't really recipe to this, we're just going to tell you what we're making  but it's like very easy.

There's nothing to it!  Cut up some lettuce or greens. Cut up some jalapenos if you want. Make a really quick guacamole by mashing up an avocado, putting lime juice, salt and pepper!  And it's like just make as much or as little as you need. The key to flavouring your taco meat is to not just cook what you have and not add any flavouring.

I think you need to add chili powder and cumin and that's what gives it the taco flavouring.  You can even by taco spice in the spice aisle and then make it taste like tacos. What's your first taco memory? Uhh I don't wanna taco bout it! Actually talking about this just reminded me of something that I otherwise would have completely forgot about!  I was born like 20 days late or something like that.  My parents anniversary was like 5 days before I was actually born.

So I'm now a couple weeks over due at this point and they're like well we should still celebrate!   And they're like where do you wanna go? And they're like let's go to Mexico town! So I'm ready to be born any day and they just decide to go over to America to go to a spicy food restaurant!   Ok this is funny! That's why you like tacos so much!  Ya! So they had tacos... Good thing I didn't like come out right then! You did come out of a taco though! Hahahaha  That's disgusting! You're talking about my mother! She's gonna watch this too! NO! Ya your mom watches these videos! That was a really hilarious joke! Ya so they got Mexican food and I betcha that's why I came out liking tacos! And why you like wearing a moustache! When I met John he had a moustache! He looked Mexican and I hate moustaches. And I was like why am I so attracted to this guy with a moustache? He's probably  a douche! I don't know if you guys have one of these at home, but it's very handy! A citrus squeezer! Confession! I saw these on Guy Fieri's "Big Bite" on Food Network a long time ago, when I was younger. I was like I want those! So I went to Winner's and got them! Don't tell people that.

Hahaa I think it's a funny story!  I used to watch Guy Fieri's "Big Bite" and "Diners, Drive Ins, and Dives"  I still like watching "Diners, Drive Ins, and Dives" to see how disgusting the food is! People are like mmm it's so good!  We come here every weekend for home cooking! And they're literally eating 10 pounds of lard! I love that you can stick the pit of the avocado in your guacamole and it doesn't go brown! Don't tell them that! It's like so weird that the avocado thinks it's in tact when it's mashed up with a pit in it! It's like the shell is communicating to the thing right now! It's like alien like! Like a pod. And then the pit comes out which is like the core or the centre?! And it can live because its centre is in tact! Whoa that's like spiritual! If you want to be real quick take vegan mayonnaise and make a quick aoili with more lime juice a little bit of garlic powder. Add dill, add cilantro to it, to make like a cream drizzle! I made too much cilantro!    So cilantro cream sauce. OK.

Who doesn't like cilantro out there?! You're crazy!  I heard that if you don't like cilantro, if you have that gene where you can't eat it you're actually a serial killer! So tortilla's! I saw this on like a Buzzfeed, internet thing.   They're so dry! So you're going to take this and we're going to put it in the oven on the rack like this. Are you hoping they're going to be like those Old El Paso shells? Ya! That's what I'm hoping for. It kinda worked! They just moulded like that over the rack! It was not my idea it was the internet's idea! So the way I'm going to do this...

You can make tacos however you want!  But I like the lettuce on the bottom and then the meat get's it hot. Ugh, nobody like's hot lettuce! Ya I do! No!? These look good! Ya ok sorry don't put lettuce on the bottom then. Fine! OK so here's the tacos! They're really loaded and stuffed, but ya know just shove 'em in your mouth! Little known tip!  Let's say you want to eat 5 tacos. You make 3 and then on the plate you like keep extra taco shells as napkins!  You put them down on the plate and then as you eat your taco it falls into it and makes another taco! That's kind of a cool idea! Taco napkins! Ok so we post videos every Wednesday.

Let us know if you like seeing John and I in the kitchen! And I just say, you know, go at it however you want with your tacos! Freestyle 'em! Bye!.

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Easy Vegan Recipe Smokey Collard GreensJason Wrobel

Hey, it's Jason Andrew Wrobel aka J-Wro from
the J-Wro Show and the Cooking Channel's How to Live to 100 rocking out here
with the Sun Warrior Tribe, and often I hear, "Yeah, vegan food's pretty
good, but what about soul food? What about that meaty, rich, old school
Southern flavors?" Well, if you guys have watched this show,
in my [squash up] you'll see that I masterfully created a butternut squash mac
'n cheese. But what about those side dishes with the soul food? Well,
today I'm going to be doing a smoky collard green that is so delicious,
smoky sweet and rich. You are never going to know the difference, and it's
zero-free cholesterol and awesome. So let's begin by jumping in and starting
the base of our collard greens.

First thing you want to do is get a neutral
tasting oil. In this case I'm doing a non-gmo safflower seed oil. So go
ahead and take a tablespoon and add it to a large saucepan. Turn it up to
medium or medium-high heat, and then we're going to add onions and garlic.
In this case I've got about a cup and a half of diced yellow onion and four
small cloves of fresh minced garlic.

Now go ahead and cook the onions and the garlic
over a medium heat for about three to five minutes max or until they're
slightly translucent and a little bit golden brown. Now it's time to
add a whole bunch of collard greens. So go ahead and add the collard greens
right to your full quart saucepan. Kind of give it a quick mix with
the onions and the garlic just to get them playing nicely with each other.

Now the next step is you want to cover about
three quarters of the height to the top with fresh water. So how you know
is when you press down with the spoon, the water is going to start to
come up just a little bit. Next up we're going to infuse this with the great
smoky sweet flavor starting with one tablespoon of organic coconut palm
sugar which you can use as a one to one substitute for regular white sugar. Then we're going to add one tablespoon of
our liquid smoke seasoning, one tablespoon of organic black strap molasses
which is super high in iron, a few healthy pinches of our Himalayan crystal
salt, a few shakes of ground black pepper, and this last one is optional.
If you want a little bit more spice to the mix, just a few shakes of cayenne
pepper.

Cover it and cook for about 30 to 40 minutes,
and soon we will have tender, delicious, smoky, amazing, old school collard
greens. It will be worth the wait, trust me. Alright. So 30 minutes later
we're going to add another tablespoon or two of the coconut palm sugar.
It smells incredible.

Now, there's still a little bit of liquid
here. So if you wanted to go the full 40 minutes or 35, feel free to do so.
In this case though I think we can take it to the face. And then what I like
to do is top them with a little bit of raw hemp seed. Alright.

So here's the moment of truth. I
just need some mac 'n cheese and some sweet potatoes, and we have ourselves
a party you all. If you guys loved my smoky collard greens recipe, give
this video a thumbs up and leave a comment below. What's your favorite all-time comfort food?
Is it soul food? Is it stuff that your mom used to make? What's your number
one comfort food of all time, and I'll try to make a delicious plant-based
version here on the show.

So this is J-Wro rocking out from the J-Wro
Show hanging with the Sun Warrior Tribe bringing you guys delicious
vegan recipes, great comfort food, and vibrant living tips. Be sure to
subscribe here to Sun Warrior's Channel and also my channel, the J-Wro Show,
with awesome recipes, exercise tips, just everything to help you get through
your day with vibrance and joy and zest for life. So I will catch you guys soon with another
awesome recipe. Follow me on all the social media networks.

And I'll see you,
peaches. You know what? One of my favorite old school recipes is like a peach
cobbler. Finish this off with a crispy, crunchy, gooey, ooey peach
cobbler. You know, I think I've got to get working on that guys.

So, back
to the lab..

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Date Pumpkin Butter - Naturally SweetenedVeganVegetarian Recipe

Pumpkin butter is easy to make at home. My version for todays recipe is lightly
spiced and naturally sweetened with dates, no added sugar. I am using a fresh sugar pumpkin variety. You may use other varieties but the sugar
pumpkin or pie pumpkin has a smoother texture that makes it particularly great for butters,
pies and other baked goodies.

If you are starting off with a whole pumpkin,
cut it in half first. Using the tip of a thin flexible knife, insert
it through the skin and move it across all around. You may also use canned pumpkin puree instead
of fresh pumpkin in this recipe if you wish. Make sure to use plain pumpkin puree and not
pie filling.

Just substitute the fresh pumpkin and proceed
as per the recipe. Once cut, remove the seeds using a spoon or
ice cream scoop. Save the seeds. They can be roasted and eaten as a snack.

Cut a few slices off one half of the pumpkin. Then remove the fibrous centres. Peel each slice. I find it relatively easy to place the slice
on the board so the skin side is perpendicular to it.

Then run the knife under the skin starting
from the top towards the board. Rotate the pumpkin slice as you follow the
curve with the knife. Cut the pumpkin into small pieces. Then measure out about 2 cups or about 360g.

Pit and chop the dates into small pieces. The dates that I am using are the perny variety. Medjool dates are also good. You may need less if you are using medjool
dates as they are larger and sweeter.

Place the tamarind paste in a little warm
water to soak. Once soften, mash it between your fingers
to remove the seeds. We have another video on the channel where
we have showed how to do this. Check the link in the description if you want
to watch it.

Peel the pear. Cut it into quarters and remove the seeds. Then cut into small pieces. Add the pumpkin, pear and dates to a saucepan.

Then add in the diluted and deseeded tamarind
paste. The distinctive sweet sourness of tamarind
adds an interesting complexity to the soothing spicy flavours of this butter. If you dont have tamarind however, you
may substitute it with lemon juice or apple cider vinegar. Next add in all the spices  the cinnamon,
nutmeg, ginger powder, allspice  and a pinch of salt.

I find that sweet treats tend to accentuate
any added spice. So, I am keeping this butter rather subtle
on the spices but you may adjust them to your taste. Add about one cup of water. Stir and mix everything well together.

Cover and simmer on a low medium heat for
about 20 minutes. Occasionally check on it and stir or add a
little water as required so that the mixture does not stick to the pan. Once the pumpkins are soft, blend the mixture
using a hand blender directly into the pan. You may alternatively transfer everything
to a blender and process until smooth.

Then return the puree into the pan and continue
cooking for another 5-10 minutes. The reason why I choose to blend this mixture
after it has cooked rather than before is because it will tend to splatter a lot if
blended before cooking. It is up to you how much you want to reduce
the mixture. The more time you allow it on the stove, the
more the flavours will deepen.

It will also become darker in colour and thicker
in consistency. Turn off the heat and allow to cool. Transfer to a jar or container and store in
the fridge for 2-3 weeks. On a side note, I made the cute crochet pumpkin
that youve seen attached on a ribbon to the jar.

This makes a nice jar decoration if you want
to give this butter away as a gift to someone. We are going to be doing a giveaway for these
crochet pumpkins jar decorations soon. I might be making them into mug cozies too. I will be announcing the giveaway on Instagram
where it will be hosted sometime next week.

There will be more than one winner. So make sure to follow us there to find out
about the rules and how to enter. This is just a thank you gift from us to you. This butter is great smeared on toasts, crackers,
pancakes, added to porridge or incorporated in other sweet treats.

Or you can give it away as a gift in a nicely
decorated jar. We have some upcoming recipes where weve
made use of this butter. So stay tuned for these pumpkin butter roll
cookies. If youve enjoyed this video, please give
it a thumbs up and share it.

Leave us your comments as we love reading
them. If you give this recipe a try, dont forget
to send us a snapshot and tag us on social media. As usual the full printable recipe can be
found on our website. Check the description for the link.

And subscribe to our channel if you are not
already for more recipes. You can also subscribe to our mailing list
to receive email updates. This way youll never miss a recipe. Dont forget to find us on Instagram for
the giveaway.

We have more pumpkin and squash recipes on
the channel. So keep watching by clicking on the thumbnails. See you soon..

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Crispy Corn KebabsInstant Snacks RecipeBest Indian Appetizer RecipeKanak's Kitchen

Hey Guys, welcome to Kanak's Kitchen Today I am going to show you an excellent tried and tested flavourful vegeterian kebabs that is corn kebabs These are simple a blend of corn, mashed potatoes with other fresh herbs and flavours, which are bind together and then they are fried or baked. So let's see how to prepare these beautiful appetizer that is perfect for any kind of gatherings. So over to my kitchen to see what you need for this. Ingredients Here I have got a up of boiled sweet corns The water from this is strained completely I am going to transfer this into the blender and just keep a few tablespoons for later use.

Now blend this for a few seconds without using any water just to coarsely crush the corns. Transfer this into a large bowl Next goes in the boil and grated potatoes Add in the onions, capsicum,  and the ginger green chillies, salt, black pepper powder, some garam masala, mint leaves, coriander leaves and the lemon juice. Here I have a slice of bread Soak it in water, then crush it with the help of hands Put in the remaining boiled corns Put very little rice flour and the gram flour Mix everything well until it all comes together The mixture shouls be relatively dry If you find it to be too sticky, you can add in some more rice flour to it. Now let this mixture rest in the refrigerator just for 10-12 minutes so that it firms up Now take a small portion of the mixture with the help of your greased hands, here I am using the icecream stick You can simply use some skewers or simply make without the sticks as well.

This will help in giving nice fancy look to the kebab. Pat the mixture onto the stick Try to make an oblong shaped kebab Press it evenly all around Now this is ready Keep doing this for all of them Now this entire batch of kebabs is ready Heat oil for frying, lower the kebabs into the hot oil Fry them for about 2-3 minutes or until they turn golden brown and crispy all over Remove them and place them on a kitchen towel So my crispy and golden brown corn kebabs are ready They look quite beautiful with the ice cream sticks in it Here I have deep fried them, if you want you can simply make small or bigger patties out of it Shallow fry these on a non stick pan They work great for burgers or sliders If you are a calorie conscious person, you can bake or grill them as well. Do try this easy and lovely recipe with some dip on the side and let me know how it turned out for you, hit the like button and subscribe to my channel Kanak's Kitchen Take good care of yourself and happy cooking Bye Bye.

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CAULIFLOWER WINGS 3 WAYS (VEGAN)hot for food

[Lauren] ooh there's a bug [john] is he alive? [Lauren] maybe that's why you're supposed to wash it [lauren] sick. [Lauren] uh oh i just lost the bug. It went inside the floret. [Lauren] hey guys it's lauren [john] and john [lauren] from hot for food and today we are gonna make [lauren] one of our most popular recipes for you.

[John] it's the cauliflower buffalo wings. [John] BUT today we're gonna do things a little bit different [john] we're gonna do cauliflower buffalo wings, [john] and barbeque buffalo wings, [lauren] and salt and vinegar wings. [Lauren] so you're gonna start with a whole head of cauliflower [lauren] cauliflower heads can be this big, [lauren] and sometimes they're like this big  cos they're probably GMO. [Lauren] so when we say use one head of cauliflower, [lauren] we're like, okay, generally one head of cauliflower [lauren] is around the same size.

[Lauren] and that's how much batter we're making [lauren] but as you go along you may need to put a little more batter  in the bowl [lauren] but it's very simple. [Lauren] this is one of the easiest recipes you can kind of improvise as you go [lauren] but we're gonna address some of the issues people have [lauren] i.E. Sticking to the baking pan, all of these things that we literally have never experienced, [lauren] so i don't know what you're doing wrong in the kitchen. [John] too much talky, not enough baky
[lauren] okay, fine, let's cut.

[John] this is probably one of the first things lauren ever [john] made for me that was like me kind of being [john] like "i'm craving *blank*" [john]  which is how a lot of recipes on the blog kinda come to be [john] it was probably that stupid story like when i was in college [john] i went to this all you can eat wing place and i told her that i ate like [john] 50 buffalo wings in one sitting
[lauren] eww [john] and then she was like, let's.. Did you already know cauliflower was a good substitute? [Lauren] yea, i mean we didn't invent cauliflower buffalo wings,
[john] no. [Lauren] they became popular, like around when we started the blog [lauren] so we just decided to try them and we ended up [lauren] like figuring out, a good best  batter
[john] good, perfect. [Lauren] and like whatever.

Cos some people like hardly put any batter on them and they like [lauren] try to make them super healthy and then they're not even that good, [lauren] like they look like they're just [lauren] raw pieces of cauliflower covered in sauce
[john] with hot sauce. [Lauren] so we put batter on ours, we use flour, [lauren] and i feel like these, end up getting this texture that is kinda stringy, [lauren] and meaty like chicken. [Lauren] so your pieces are around this size [lauren] now, jenna marbles and julien, her boyfriend, made these cauliflower buffalo wings on [lauren] j&j's kitchen. [Lauren] and that is how we ended up getting a lot of visitors to our website.

[Lauren] so thank you, jenna marbles, youtube extraordinare
[john] these are already youtube famous. [John] okay, let's start on the batter [john] so you're gonna start with three quarters a cup of all purpose flour, [john] you can sub rice flour if you wanna go gluten free, [john] those are the two we've tried and found worked [john] half of a cup or non-dairy milk, we used almond milk, [john] but you can use soy milk if you want. [John] you're also gonna add half of a cup of water, [john] now it's time for the spices, [john] so two teaspoons of garlic powder, [john] two teaspoons of onion powder, [john] teaspoon of my favorite, cumin. [John] and one teaspoon of paprika.

[John] quarter teaspoon of pepper, [john] just gonna crack some in there, [john] and a quarter teaspoon of sea salt. [John] you're just whisking it together to get it all combined and get rid of any lumps [john] and that's the batter! [John] you're like, pretty much done, you're pretty much eating wings right now. [Lauren] okay, here's a very important step that people seem to not understand, [lauren] you're gonna get baking sheets and you're gonna line them with parchment paper [lauren] parchment paper is not wax paper, and it is not aluminium foil [lauren] it is parchment paper
[john]  it's parchment paper. [Lauren] and it is your saviour in the kitchen.

[Lauren] if you don't want shit to stick on these pans, you put parchment paper on. [Lauren] you dip it in, you bathe it in this batter so that the batter gets in all those cracks and crevices, [lauren] and you just tap it on the side and place it on the baking sheet. [Lauren] tap, tap, tap, place. [John] tap, tap, tap, and place [lauren] well, it's just, it's very easy for me but i know how to cook [lauren] but i'm tryna address if you don't  really know what you're doing cos [lauren] people like to leave a lot of comments  about this recipe [lauren] and all the things that happened during the process [lauren] but it's user error, people.

[John] not our fault. [Lauren] it's not our fault! We make these all the time, no problem! [Lauren] i don't get it, i don't get what you're doing. [Lauren] okay, so tap tap tap, tap tap tappa, and place. [John] so these guys are gonna go into the oven for 25 minutes, [john] and that's the perfect amount of time for you to work on your sauce [john] whatever sauce you choose.
[Lauren]  maybe you even have time to go on instagram for a little bit.

[Lauren] sometimes stuff burns when you do that, cos you get distracted. [Lauren] okay so these are ready to go, you pop them in the oven, [lauren] it's preheated to 450(F), that is a high temperature, [lauren] that's how the batter gets sshk! Nice and stuck and crisp. [Lauren] now watch them, okay like this is a guideline, 25 minutes at 450(F) [lauren] flipping halfway through. [Lauren] your oven may vary but it needs to be hot, [lauren] if it's not hot enough, then these are just gonna sit, get soggy, [lauren] and the batter's gonna stick, you know, that can sometimes happen.

[John] we're not lukewarm for food, we're not cold for food, [lauren] we're hot for food! [John] goodbye, have fun, we'll miss you! [John] for this recipe, we just veganize how they make real buffalo wings, [john] which is, are you ready for this? [John] butter, and hot sauce. [John] so, vegan butter and hot suace. [Lauren] i can't even eat these, they're too hot for me,  i need to mix barbeque sauce with hot sauce. [Lauren] so you can do that, and you're gonna melt the butter, [lauren] and heat it with the hot sauce just till it gets melted and heated through, [lauren] and leave it off the heat until your wings are done baking the first round.

[Lauren] so for the salt and vinegar, you just melt the butter, [lauren] and you add it to the bowl with three tablespoons of apple cider vinegar [lauren] and a tablespoon of water. [Lauren] you can even have like, if you're gonna do different batches, [lauren] you can have different bowls of all your sauces ready to go [lauren] and as soon as those wings have come out of the oven, [lauren] after 25 minutes, then you toss them in the sauce and then you bake them again for 25 minutes. [Lauren] and now for the salt and vinegar, you do the same thing. [Lauren] and you're also gonna add a little bit of salt now that they're coated.

[Lauren] and if you want you can do a little pepper too. [Lauren] back in the oven for another 25 minutes. [Lauren] wooah kay, these are ready! [John] those look phenomenal. [John] oh my gosh, i just wanna eat it.

[Lauren] well, they're really hot and we're gonna make a nice looking platter for everyone to see [lauren] so right before you serve the wings, [lauren] you should still have a little bit of sauce left in your bowl, [lauren] toss them, or just sprinkle them with the rest of the sauce. [Lauren] cos it's gonna add more flavor and make em glisten [lauren] and don't forget your ranch dip! [Lauren] it's really easy to make, and the recipe is in the link in the description below [lauren] there you have cauliflower wings, three ways. [Lauren] barbeque, hot and salt and vinegar. [Lauren] click the link in the description below for the full recipe [lauren] for all the wings and for the ranch dip [lauren] aand if you like this video, share it! [John] oh yea, awesome, okay good [lauren] follow us on twitter and instagram @hotforfood, [lauren] we'll see you guys every wednesday, right here so subscribe! [Lauren] bye! [Lauren] here comes the plane! [Lauren] check out our cool vegan friend, jenny mustard, make our super guacamole recipe in her vegan inspo series.

[Lauren] and if you like the cauliflower wings, [lauren] you're gonna be obsessed with our buffalo cauliflower sandwich..

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CARROT 'BACON' RECIPE

- Hey, everyone, it's Barry here, welcome to My Virgin
Kitchen, I hope you are well. Today, two worlds collide. A few of you have sent me a recipe for carrot bacon, and it's not bacon wrapped in carrots,
or the other way around, carrots wrapped in bacon,
which might be all right. Now, this is carrot "bacon", so it's one for the veggie/vegans of you amongst us, and I know there'd be a lot of people goin',
"That's not real bacon," but a lot of you wanted to see it, so we're gonna give it a go, it seems pretty quirky indeed, if you want, I have the full method, ingredients, bits and bobs, it's on the website, if you're not there
already, so let's crack on and give it a go, I'm intrigued, almost as intrigued as
Boston is right there.

Boston is just, like,
pondering. (Chuckles) First thing you need is a baking tray, and you can either line
it with some baking parchment or grab one
of these SilPat things. Like, a silicone mat. They are amazing, I can't believe I never had one of these before,
mine was a little bit bigger and I trimmed
it, so you can get these online everywhere, I
kinda feel like I need a My Virgin Kitchen one, yeah.

(Singing) Look, it's a carrot that I have washed. What we're gonna do, this
is gonna be our bacon, okay, we're gonna just take the head off, like so, just leave it right there, nice little hairstyle. Take off the bottom. And then, to actually peel it, we're gonna use one of those Y peelers, and that will also give
us the strips as well of the bacon, okay, this will make sense in about two seconds.

Peeler, like that, okay? So let's just get that outer skin off. All right, so I got all
me bits of carrot there, like so, this can just stay there. So, what I'm gonna do,
this is quite a nice sort of flat-ish shape, and by peeling it using this it gives it a nice thin slice, you can see how thin that is, that is gonna be the
perfect size and shape, apparently, for the bacon,
so we take the peeler, and we just go down, and there we go, one (chuckles) rasher of carrot. So I'll just keep doin' that.

Aw, that's a good one, I like that. It is actually quite
important to try and get as thick and even down
as you can, if you cut at a slight angle, it'll give
it, like, the first one there? Yeah, so there is a little bit of skill. There we go, a big old
pile of carrot bacon, it does actually look quite cool, kinda like a warped shoe horn. So you should be left
with nice carrot strips and what is left, kinda,
if you don't use it all, it could be a nice door
stop, imagine goin' round someone's house and they've got a carrot for a door stop, it could happen, it could be the future, but (chuckles)...

I don't know what that was. What's gonna happen
now is we are gonna put the marinade together in
this bowl that the carrot is gonna be in, and
it's gonna sit in it for a little while and try and become bacon-y. The marinade begins, first up, we go in with a tablespoon
of rapeseed oil. (Makes noise) A tablespoon (makes
noise), sorry, that's not the most appealin' noise right now, of, I didn't think I was recordin' then, phew, this is tahini, okay? This is basically ground sesame
seeds, it's used in hummus.

A tablespoon of maple syrup, oh yeah! Tablespoon of soy sauce. For this one you could use liquid smoke, and if you watch our
vlog you would know that I went out to a supermarket
that's supposed to sell it last night, they
didn't have it, so a good alternative is actually a smoked powder, so obviously smoked paprika, I love paprika, is what we're goin' for, so about a heap to teaspoon of that. All right, in that goes. I think the smoked
paprika's really added that, it is gettin' a smoky vibe right now, so you're gonna get the sweetness and the caramelization with the
maple syrup, the tahini, and the oil's gonna sorta
heat and thicken it up and make it all sort of
caramelised along with the syrup and the salt, the salt? The soy sauce will give
it a bit of a saltiness, so let's give it a mix.

Show you that, like that, oh my gosh. Big, messy thing, look at that. That does smell quite
bacon-y, I'll go with it. A couple of you were
ravin' about this recipe, so I'll keep going.

So, here's what's gonna happen. (Chuckles) We've got our strips of carrot, and I've jolly picked out my favourite eight decent cuts that
I've done out of those, some of 'em were a little
bit pants, if I'm honest. Get 'em in there. Just gently mix it around.

Make sure all of those
strips are fully coated in this marinade, in fact,
we probably got enough to submerge it right in
there, that's quite good, if we can get it to sit right in there. Oh, wow. Like a hot tub of confused carrot flavour. What I'm gonna do, just cling film it up.

You know how good I am with cling film. (Chuckles) Right, so we'll put this in the fridge (makes noise) to marinate for about half an hour. Probably one of the
weirdest things I've ever put in the fridge, but
we'll just go with it, all right, we'll just go with it. All right, so it's just about
to finish off in the fridge, the only thing I've really
done in the meantime, other than do some social media stuff, Snapchat, Instagram stories,
if you're not followin' @myvirginkitchen, I've
decided to change me SilPat thing to baking parchment, 'cause I just feel like
that could be a cool look with the orange against the white, maybe.

So that's it, as long as it's
nonslip, either way is good. Oh, that does smell good, I like that. It's really addictive, that on its own, without the carrot in there. You could eat that, well, not on its own, you could have it as a drink.

Okay, carry on. But all we'll do is take
a rasher of bacon out, like this, oh yeah. I actually called it bacon. I'm falling for this.

And just lay it all along there. All right, so they've all fitted on there, they're nice and stained. I hope you'll agree that is
lookin' a lot more bacon-y. And what we'll do, we have got a fair bit of this left, but we'll just give it each an extra sort of brush
in this chilled marinade, it is really cold, but I'm excited to see what this is gonna do.

Nice. So I've pre-heated my oven
to 200 degrees Centigrade, and that is where these
are goin' right now. So, in that goes. And we'll see it in a jiffy.

So it's in the oven right now,
and I'm thinkin' two things: One, I'm really excited to
see what this tastes like, it might not taste like bacon, but I think it will still be good, second of all, I'm finding the filming
today a little bit tricky. I've been doin' some
cameraperson, female and male interviews at the new
studio, and it's just, I get to use both my arms,
I don't have to worry about the camera anymore! I found it really cool,
so that will be coming as soon as I've done my
interviewing process. Found some really cool people, and it's gonna be a lot of fun. Bacon! Fake bacon! Tell you what, folks,
it's only been 15 minutes and it's done, the smell
in here is smellin' really smoky, like
bacon, let's get it out.

All right, let's do it. Check that out. You see that? That's crazy. I mean, it is crazy, but...

It looks pretty good. So here's what we'll do,
we'll taste it on its own, and then I'll make a
bacon sandwich as well, 'cause I really wanna
see if the mental thing, particularly if there's
any veggies or vegans watching that wanna try
this, if it's similar. Why not? So it's actually still quite soft. If I baked it a little
longer, the caramelization would've probably firmed
that up a little bit more, but to me, I think it
might have tasted a bit too much burnt, so let's give this a go.

The first thing I'm gonna
do is actually put it into my favourite thing ever, which
is like a bacon sandwich. So I'm gonna put maybe
four rashers in there. Bit of brown sauce on it,
because that's the way I like my bacon sandwich. And then we'll try one on its own.

So I'm gonna just see if this works. Hmm, I really fancy a bacon
sandwich for breakfast. Oh, cool! It does look like a bacon sandwich. Not really, guys.

Does taste good, though. Can't quite work it out in this. So let's get our strip on, here it is, so yeah, a little bit wobbly. (Moaning and humming) I think, mentally, in my
head, I'm tryin' to want it to taste and feel more like
bacon than it actually is.

You get the smokiness, you get a teeny bit of salty tang, I think next
time maybe I would lower the amount of maple syrup in there, it's really, it's really
sweet, if I'm honest, but texturewise, it does kinda work. So it's not a bad alternative,
I'm gonna have another piece. You know, it's a bit floppy, like that. There's somethin' about it.

I feel like I could play
around with this and actually make it something much more closer, maybe the ratios need to
be mixed up a bit more. But, you know what, ultimately, it's actually quite a fun thing,
and it's so quick to make, so now that I've done it, it's your turn. I hope you do give it a try,
if you do, send me a picture @myvirginkitchen, maybe
tweak the ingredients a little bit, maybe take a
teeny bit of maple syrup out and let me know what you
think, I would love to know your thoughts, remember to
subscribe for regular recipes and food fun, and yeah, bacon me up. See you next time..

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