The POKE BOWL Recipe to make EVERY WEEK!
LEARN HOW TO MAKE THE PERFECT HOMEMADE VEGAN POKÉ BOWL RECIPE TODAY!
LAY HO MA! This is a perfect summer recipe that is tasty and refreshing. Join me in this episode and learn how to make an easy but delicious veggie poke bowl recipe. Let's begin
POKÉ BOWL INGREDIENTS:
1/2 cup black rice
1/2 cup water
1g wakame seaweed
50g purple cabbage
1/2 carrot
1 stick green onion
1/2 avocado
2 cooked beets
1/4 cup edamame
1/4 corn
1 tsp white sesame seeds
1 tsp black sesame seeds
lime wedges to serve
DRESSING INGREDIENTS:
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp miso paste
1 tbsp gochujang (
1 tsp toasted sesame oil
1 1/2 tbsp soy sauce
Directions:
1. Rinse and drain the black rice 2-3 times
2. Tear the wakame seaweed into small pieces and add to the rice along with the 1/2 cup water
3. Heat the rice on medium high heat. When the water starts to bubble, give it a good stir. Then, lower the heat to medium low. Cover and cook for 15min
4. Finely slice the purple cabbage and green onion. Chop the carrot into fine matchsticks. Chop the avocado and cooked beets into small cubes
5. After 15min, turn the heat off and allow the rice to steam further for another 10min. When the rice is cooked, give it a good stir and let it cool
6. Whisk together the dressing ingredients
7. Assemble the ingredients as you desire and pour over the dressing
8. Sprinkle with the white and black sesame seeds and serve with a wedge of lime
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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wil's Recipes on Instagram: @yeungmancooking
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STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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#stuffedmushrooms #vegetarian #Thanksgiving
Haitian Wild Mushroom rice (du riz avek djondjon)
#Melhoneyb90
Click here to watch Haitian fried fish video:
Click here to watch Haitian marinade (epis Haitian):
INGREDIENTS
3-4 crabs
Raw shrimps
Green peas or Lima beans
Rice
Parsley
Epis Haitian (marinade)
Scotch pepper
Clove powder or (whole cloves)
Maggi cubeq
Djondjon cube
Djondjon (wild mushrooms)
Yellow butter
Canola oil
You can find wild mushrooms at your local caribbean supermarket, if not then you may always use the djondjon cube alone.
If unable to find at local supermarket which are usually 3 or 4 cubes for $1
Click this link to purchase
MAGGI Djon Djon bouillon cubes - mushoom flavored 1 box (48 cubes)
Music by: KreziBeatz Ft Identity
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“WE HAVE JUST LEFT REALITY” with this crispy Fried Oyster Mushroom Recipe!
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LEARN HOW TO MAKE CRISPY FRIED OYSTER MUSHROOMS THAT TASTE LIKE VEGAN FRIED CHICKEN(ISH)
LAY HO MA (how's it going in Cantonese)! This recipe is so incredibly crispy and delicious, you'll fry out of this world ;) Join me in this episode and learn how to make an addictive crispy fried oyster mushroom recipe that looks and tastes like fried chicken (sort of). Let's begin
Ingredients:
150g oyster mushrooms
1 1/2 cup flour
3/4 cups almond milk (
1/2 tbsp apple cider vinegar
2 tsp salt
pepper to taste
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cinnamon
1/4 cup chickpea mayo (
1-2 tbsp sriracha
2 cups avocado oil
few sprigs parsley
lemon wedges to serve
Directions:
1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes
2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine
3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated
4. Make the dipping sauce by mixing together the chickpea mayo and sriracha
5. Pour the avocado oil into a frying pan and heat up on medium heat for 2-3min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready
6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 3-4min. Flip the mushrooms over and cook for another couple of minutes
7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving
8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges
*When you're sure the oil is cool, you can strain it out and reuse
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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Garlic Mushroom Recipe | Butter Garlic Mushroom Recipe | Garlic Mushrooms | Vorspeise
Mushroom Recipe, Our butter garlic mushrooms recipe is a quick starter or a side dish with a dash of vinegar to enhance the taste. Our garlic mushroom recipe is prepared in no time and can be enjoyed in these cold days.
Champignon Rezept, unsere Butter Knoblauch Champignon Pfanne ist eine schnelle Vorspeise oder eine Beilage mit einem Schuss Essig, um den Geschmack zu verbessern. Unser Knoblauchpilz Rezept ist in kurzer Zeit zubereitet und schmeckt besonders an kalten Tagen gut.
#garlicmushrooms #garlicmushroom #buttergarlicmushroom #starterrecipes #friedmushrooms #mushroomrecipes #vorsspeise #roastedfood
Ingredients:
400g Mushroom
Butter
Salt
Pepper
Parsley / Coriandar
Garlic
Cooking Oil
Onion
Zutaten:
400g Champignon
Butter
Salz
Pfeffer
Petersilie / Koriandar
Knoblauch
Speiseöl
Zwiebeln
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Hi! Welcome to Roasted Food. I'm Mobeen, a hobby Cook with passion of cooking and a father of two most beautiful Princesses of the world. Living in Europe with subcontinent background encouraged me to share my cooking experiences with all of you! On my channel, you'll find a collection of my favourite desserts and meals!
Make This Delicious Chicken & Rice in Just ONE Pot!
One Pot Chicken and Rice Recipe
( Did you know I can actually freestyle?)
•
•
Ingredients -
3 minutes each side
5-6 Chicken Thigh
2 1/2 Tsp Cayenne Pepper
1 Tsp Ground Cloves
1 Tsp Black Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Salt
———————————
Rice Cook for 20 Minutes
1 Shallot or Half an Onion
1 1/2 Tbsp Tomato Paste
1 Tbsp Garlic
4 Cups Water/Chicken Broth
2 Cups Rice
Bayleaves (Optional)
Saffron (Optional)
Lemons (Optional)
| ThatSavageKid
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