Galette with goat’s cheese, cherry tomatoes and fresh herbs
To view full recipe click here:
Rosemary Focaccia Bread & Curried Carrot Dip | The Vegan Test Kitchen
This rosemary focaccia flatbread isn't very...flat...but it's delicious! Also from the Veganomicon, a curried carrot dip great for spicing up a party!
*focaccia bread is soy free
*carrot dip is soy and gluten free
Buy The Veganomicon, 10th Anniversary Edition here:
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
Rosemary Focaccia:
1 (1/4 oz) package active dry yeast
1 1/4 cups warm water
3 tbsp olive oil, plus extra for brushing
3 tbsp chopped fresh rosemary, plus extra leaves for garnish
3 cups all purpose flour
1 tsp salt
coarse salt for garnish
Curried Carrot Dip:
1 lb. carrots
1/4 cup roasted sunflower seeds
2 tsp vegetable oil of your choice
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1 tbsp fresh lemon juice
Music:
Night Rider by Neil Krin
Once by Silent Partner
Dat Step by Gunnar Olsen
Kali Orexi’s Prasopita - Greek Leek and Feta Pie Recipe
Prasopita (Leek Pie with Home-Made Fillo Pastry) has everything - crispy, crunchy fillo; sweet and juicy leeks; creamy-feta salt bursts... it is an eating sensation!
This video gives you step-by-step instructions on how to make this delicious pita, including how to roll your own fillo pastry. Rolling your own fillo pastry is a skill that can be developed with patience, perseverance and time. Your first two or three sheets of fillo may be a little holy and odd shaped, but before you know it, you will understand how much pressure you need to apply to the fillo to stretch it out, and when it needs to be dusted with extra flour because it's getting too tacky to work with. Layer by layer your pita will come to life, and the joy and satisfaction you will experience when you sit down with friends and family to share the fruits of your labour, will be enormous.
The day Lucia filmed me making the prasopita, my youngest was at home, and without discussion or warning, she joined me in the kitchen and had a go at making fillo. I hope you will be as curious and courageous as her and have a go too!
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Caesar Salad w/ Roasted Garlic Croutons | The Vegan Test Kitchen
Craving a caesar salad? Look no further than this recipe from the Veganomicon, which also includes homemade roasted garlic croutons. You won’t need to find a restaurant for this great salad.
Buy The Veganomicon, 10th Anniversary Edition here:
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
Caesar Dressing:
1/3 cup slivered or sliced blanched almonds
3-4 cloves garlic, peeled and crushed
¾ lb silken tofu
¼ cup olive oil
3 tbsp fresh lemon juice
1 heaping tbsp capers
4 tsp caper brine
1 tsp sugar
½ tsp mustard powder
salt
Croutons:
¼ cup olive oil
4 cloves roasted garlic
1 tbsp fresh lemon juice
1 medium size French/Italian loaf (little less than 1 lb, stale and torn/sliced into bite-sized pieces)
¼ tsp salt
Salad:
1 large head romaine lettuce, chopped
freshly ground black pepper
optional handful or two of spinach and arugula, torn bite-sized pieces
Music:
Not for Nothing by Otis McDonald
Off Their Rockers by The Home Invasion
Funkysuspense by Bensound
Dat Step by Gunnar Olsen
How to make Lentil & Leek Bolognese
Spaghetti Bolognese with a difference made with lentils and leeks. A vegetarian version and great alternative to meat.
Chickpea Quinoa Pilaf & Sauteed Seitan w/Mushrooms and Spinach | The Vegan Test Kitchen
This chickpea pilaf substitutes quinoa for rice, and it's a delicious change. Paired with sauteed seitan with mushrooms and spinach from the Veganomicon--you have a meal worth inviting someone over for.
*chickpea quinoa pilaf is soy and gluten free
*sauteed seitan w/mushrooms is soy free
Buy The Veganomicon, 10th Anniversary Edition here:
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
If you decide to be adventurous and make your own seitan--check out our video here:
Chickpea Quinoa Pilaf:
2 tbsp olive oil
1 small yellow onion, diced finely
2 cloves garlic, minced
1/2 tsp cumin
1 tbsp coriander seeds, crushed
few pinches of black pepper
1/2 tsp salt
1 tbsp tomato paste
1 cup quinoa
1 can chickpeas, drained/rinsed
2 cups vegetable broth
Sauteed Seitan w/ Mushrooms & Spinach:
1 tbsp olive oil
2 cups seitan, sliced diagonally into bite size pieces
1 small onion, sliced into half moons
2 cups white mushrooms, sliced
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried basil
1 tsp salt
few pinches of black pepper
1/4 cup white wine
1/4 cup vegetable broth
6 cups spinach, washed well
lemon slices (optional)
Music:
Night Rider by Neil Krin
Punk Me by The Rude Napsacks
Dat Step by Gunnar Olsen