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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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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