Homemade Coconut MilkNon Dairy Milk SubstituteVeganVegetarian Recipe

The two plant-based milks that I regularly
make at home are oat milk, which I have already shared the tutorial for, and coconut milk.
In fact, I have been making coconut milk for far longer than oat milk. I tend to either
use fresh or desiccated coconut flakes depending on what I have on hand. If using fresh coconut,
cut the meat into small pieces so that they dont put too much strain on the blender.
If using desiccated flakes, soak them in some hot water for about 20 minutes. This will
not only soften them but also allow the fat soluble nutrients to be extracted as the fat
melts into the water.

I like to use 1 cup of desiccated flakes with
2 cups of water. For fresh coconut, I find that one and a half cups of finely cut pieces
mixed with 2 cups of water yield a nice consistency that is suitable to use as a tea or coffee
creamer. For curries and sauces, you may want a creamier milk, so then just reduce the amount
of water. If this can be helpful to you, you can also
check the previous video that I shared about how I crack open a mature coconut and remove
the flesh.

If you are using this milk in curries and
sauces, just passing the mixture through a strainer will probably suffice.
The coconut pulp can be used just like the flakes in other recipes like cakes or cookies.
Or you can freeze it until you have a certain quantity and then make coconut flour with
it. If you are using this milk in your tea or
coffee or for drinking, you may want to pass it through a fine cotton cloth to remove all
the finer bits and grits. The coconut milk can be stored in a clean
jar for up to 4 days in the refrigerator. If you have used fresh coconuts, the milk
does have a superior taste if consumed right away but it may go rancid more quickly.

So,
it is best to consume it within a day. When cold, there may be a solid layer that
forms on top depending on how creamy you made the milk. You can gently warm the milk in
a bain-marie to melt that solid layer. So, thats pretty much how you can make
your own coconut milk at home.

Not only is it more economical but the resulting
milk is fresh with no additives like gums and thickeners that sometimes change the consistency
and also affect certain recipes. For more tips and recipes, subscribe if you
havent already and you can also follow us on Instagram, Facebook and Twitter. So,
I will see you soon..

Read more »

Hearty Vegetarian Chili

Instrumental Jazz Music I definitely cook a few pots of chili throughout the winter season, and especially during football games. I've got a little bit different
twist of vegetarian chili that's loaded with
lentils, butternut squash, and zucchini. The first thing we're
going to do it knock out some prep and get to cooking. So I'll dice up a large yellow onion, some bell peppers, two
jalapenos, some garlic, and then a large pot on high heat with a little bit of olive oil, we want to caramelize up these vegetables.

While these vegetables are
browning this is perfect timing, because what we can do is peel and dice up our butternut squash and our zucchini and then we're going to start
putting a lot more stuff into our chili. We're finally done
prepping our vegetables. And the onions and peppers
are done caramelizing in our pot. What we want to do now is
add everything in there.

So go ahead and add in the
butternut squash and zucchini, our lentils, we've got
some garbanzo beans, a delicious three-bean blend from Heinen's we're going to put in there, our tomatoes, our herbs-- oregano,
chili powder, and cumin. And next if we need to thin
it out we're going to add some vegetable stock. What we want to do now is
simmer this on low heat for about 30 to 45 minutes. We want to get the lentils tender and the butternut squash tender.

Then at that point we're
going to come back, adjust any seasonings,
and possibly thicken it with some tomato paste. So while this is simmering
for about 30 to 45 minutes, you have to keep in mind
that the lentils are going to suck up some of that moisture. So you may need to come
back within 15 to 20 minutes and add a little bit more vegetable stock. This vegetarian chili is amazing.

So loaded with vegetables
you won't even miss your old chili recipe. We've also got a ton of great
toppings we can put on here. To me, it's all about the toppings. We've got some diced avocado,
some Chihuahua cheese, a little bit of lime juice
in case you want to take away some of that heat, some sour cream, some sliced Swiss chard.

This is fantastic. More greens into that vegetarian chili, some fresh cilantro,
green onions, and cheddar. Feel free to have a field
day with whatever toppings you want to put on here. Get all these amazing ingredients from your favorite Heinen's grocery stores and be sure to visit
heinens.Com to see all of our great recipe videos.

We've got a ton of chili to
eat, we'll catch you next time. (Instrumental jazz music).

Read more »

Eggless Mayonnaise RecipeLow Fat + Soy-free + Nut-free Vegan Mayo

Todays recipe is for homemade mayonnaise
that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. The secret is in the ingredient and
in the process to produce a vegan mayo for a fraction of the cost
of store-bought mayonnaise. Hi Friends,
Its been a while since our last video but were back now with some new recipes.
I meant to share a mayonnaise recipe about a year ago when we posted our Epic Vegan Tuna
Mayonnaise recipe that some of you actually tried and loved.
So since then, some of you have emailed us asking for the mayonnaise recipe and whether we
could do a soy-free or low-fat version.

So, you guys put me up to a challenge
because most eggless mayonnaise usually call for soymilk or aquafaba (which is the liquid
that you get from boiling beans if youre not familiar) and quite a decent amount
of oil to get the emulsification to happen. On the other hand, the low fat or oil-free mayonnaise that Ive seen out there usually call for
silken tofu, which is again soy-based, or cashews. So, since Im allergic to nuts,
cashews are not an option. So, after racking my brain over several cups
of tea and numerous tests, I finally came up with a recipe that I think tastes like real
mayonnaise if not even better in my humble opinion.

Its not completely oil-free
but the amount of oil that you add is totally adjustable. So, it's up to you. And the secret is in the ingredient that were using and the process which involves a few
extra steps but it's totally worth it if youre looking for a low-fat, soy-free and nut-free mayonnaise.
So, lets not keep you waiting any longer. I hope you enjoy this recipe.

Dried white beans (cannellini or navy beans) are what I am using in this recipe. So, start
with  cup of dried white beans. Cover them with water in a bowl and let them soak for
at least eight hours or overnight. Dried chickpeas will work too but they will
produce a mayonnaise that is slightly beige in colour.
Drain all water then place the soaked beans and 1 cup of fresh water in blender and process
until well blended.

Now extract the milk from the beans.
Pass the mixture through a cheesecloth or fine mesh sieve and squeeze out as much milk
as you can from the pulp. This may take a little time, so be patient. To extract the maximum amount of milk from the beans, you may wash the pulp that is
still in the cloth in about  cup of water. This step is optional though.

If youre wondering whether the mayonnaise will taste beany, this where the next couple
of steps are important. Add the peel from about  of a lemon to the saucepan. Only
scrape the yellow part, not the white pith otherwise the mayonnaise may turn out bitter. Now heat the bean milk on medium temperature while stirring gently.

After a while, the mixture will start to thicken. At this stage, stir constantly
until it reaches a thick custard consistency. Remove the saucepan from the heat
and set aside. Remove the lemon peels and allow the bean
custard to cool.

While the custard is cooling, squeeze out
the juice from the lemon. We will only need a few teaspoons depending on how tangy you
like your mayonnaise. Once the custard is completely cooled, place
it in a mixing jug with a couple teaspoons of the lemon juice. You may add a little more
later if you like it more tangy.

Add  teaspoon of sea salt. Indian black salt also known
as kala namak, will add an eggy taste to the mayonnaise. You can find this online or at
an Indian grocery store. You may use more sea salt if you cant find this though.
Add 2 tablespoons of water and blend these ingredients together first until smooth.
I find it easier to use an immersion or hand blender to make this mayonnaise.

But a regular
blender or a mixer will also work. Now add in  cup of sunflower or vegetable
oil and blend again until the mixture is emulsified.. You can add a little as 2 tablespoons to start
with but if you do, then reduce the water that you add previously otherwise the mixture
wont emulsify properly. I dont recommend olive oil in this recipe
as it leaves a bitter aftertaste.

And coconut oil does not produce the right texture when
refrigerated. You can taste the mayonnaise and add a little
more lemon juice or water to thin it out and blend again until you get the desired consistency.
Place the mayonnaise in a jar and refrigerate for 2-3 weeks.
Always use a clean utensil when removing the mayonnaise from the jar.
This mayo tastes just like the real thing but dont take my word for it, try it for
yourself. And if you do, dont forget to tag us on Instagram or post a photo to our
facebook page. Please subscribe to our channel if youre
not already and enable your notifications so you dont miss our videos.
You can also subscribe to our newsletter and well send you an email every time we have
a new recipe on the blog.

Love you all and see you soon for another
video. Bye..

Read more »

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..

Read more »

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!.

Read more »

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..

Read more »

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..

Read more »