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One Of The Best Trader Joe’s Taste Tests Ever?! 😳

One Of The Best Trader Joe’s Taste Tests Ever?! 😳

Today we try new (and new to us) vegan products from Trader Joe’s and let you know our honest thoughts!

—————————————————
⋇ IN THIS VIDEO ⋇

(0:00) – Intro
(1:14) – Ravioli
(1:38) – Sparkling White Tea
(1:45) – Sparkling Pineapple Water
(2:43) – Vegan Kale, Cashew, & Basil Pesto
(4:07) – Vegan Nacho Dip
(4:17) – Everything But The Bagel Crackers
(4:39) – Vegan Buffalo Dip
(8:34) – Hearts of Palm Pasta
(8:44) – Kohlrabi Vegetable Pasta
(11:38) – Thai Banana Fritters
(13:09) – Vegetable Samosa Burrito
(14:43) – Chickpea, Kale, and Crispy Red Rice Salad
(16:09) – Brown Sugar Oatmilk Creamer
(17:11) – Blueberry Muffin Mix
(18:56) – Cold Brew Coffee BBQ Sauce
(20:27) – Oat Chocolate bars
(21:42) – Outro

More Trader Joe’s Taste Tests: https://bit.ly/SSV-Trader-Joes-Playlist

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
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Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

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FTC: This video is not sponsored and all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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9 Delicious Vegan-Friendly Dinners

9 Delicious Vegan-Friendly Dinners

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

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Here is what you’ll need!

https://tasty.co/recipe/vegan-mac-n-cheese
https://tasty.co/recipe/summer-vegetable-minestrone-soup
https://tasty.co/recipe/vegan-pulled-pork-sandwiches

Vegan Ramen

INGREDIENTS
Servings: 4-6

1 tablespoon oil
1 teaspoon sesame oil
1 tablespoon ginger, minced
6 cloves garlic, minced
1 onion, diced
6 cups vegetable stock
1 cup water
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon soy sauce
1 teaspoon miso paste
Ramen noodles

Toppings
Bok choy, sautéed
Peppers, sliced and sautéed
Parsley
Nori
Rainbow carrots, diced and sautéed
Radishes, sliced
Onions, sliced and sautéed
Spinach
Bean sprouts, sautéed
Corn
Jalapeños, sliced and sautéed
Green onions, sliced

PREPARATION
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
2. Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
3. Uncover the pot, add the miso paste, and stir.
4. Ladle the broth into a bowl and add noodles and toppings of your choice.
5. Enjoy!

Quinoa Eggplant Parm Boat

INGREDIENTS
Servings: 4

INGREDIENTS
2 eggplants
Olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¼ cup onion, chopped
3 cloves garlic, minced
½ cup quinoa
1 cup vegetable stock
1 cup vegan shredded mozzarella
1 cup marinara

PREPARATION
1. Preheat oven to 375ºF/190ºC.
2. On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.
3. Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside.
4. Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.
5. In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.
6. Add the garlic and quinoa. Stir and cook for 2 minutes.
7. Add the vegetable broth, stir, and bring to a boil.
8. Cover and reduce heat to a simmer for 15 minutes.
9. Uncover and scoop evenly into the eggplant boats.
10. Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.
11. Bake for 20-25 minutes, or until the cheese is melted.
12. Enjoy!

https://tasty.co/recipe/simple-veggie-curry

Chinese Takeout-Style Tofu And Broccoli
Servings: 2-4

INGREDIENTS
14 ounces firm tofu
1½ teaspoons sesame oil, divided
1 teaspoon vegetable oil
3 cups broccoli florets
3 tablespoons vegetable broth
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1-2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
¼ cup soy sauce
2 tablespoons agave syrup
1½ teaspoons toasted sesame seeds

Optional:
Green Onion
Sesame seeds

PREPARATION
1. Wrap tofu in two layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down, and microwave for 2-3 minutes, or until drained.
2. After microwaving, carefully unwrap tofu and slice into ½-1 inch cubes. Pat each cube dry.
3. In a large nonstick skillet, heat vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add cubes of tofu and cook on all sides until golden brown, approximately 2-4 minutes per side, then remove from pan and set aside.
4. Add broccoli to the hot pan and add vegetable broth. Cover with a lid and reduce heat to medium-low. Steam for 5 minutes.
5. Remove lid and turn heat back up to medium-high.
6. Add garlic, grated ginger, and ½ teaspoon sesame oil. Stir to soften.
7. Add in soy sauce, agave, sesame seeds, and cornstarch slurry. Stir until thickened to desired consistency.
8. Add tofu back into broccoli and sauce mixture.
9. Serve over white rice and garnish with green onion and sesame seeds.
10. Enjoy!

30-Minute Pasta Primavera
Servings: 4

INGREDIENTS
¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucch

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Vegan At Whole Foods And Road Trip VLOG Ep 027

Vegan At Whole Foods And Road Trip VLOG Ep 027

We go on a road trip and stop at WHOLE FOODS to see what new vegan things they have there.
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13 Healthy Vegan Recipes For Weight Loss

13 Healthy Vegan Recipes For Weight Loss

http://serious-fitness-programs.com/weightloss
Follow Us On Facebook:
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⇨Tools and ingredients:

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if you’re looking for exciting new easy vegan meals check out these 13 healthy vegan recipes for weight loss to Include in Your plant based and Vegan Diet.

These are easy recipes anyone can make and enjoy cooking.

I hope you like all these healthy recipes ♡

“sorry i didn’t add the preparation method here because i have acceded the maximum characters in the description box”

1 chickpea and vegetables 270 calories (1 serving)

Ingredients

1 olive oil
1 garlic
1/2 medium carrot
1/4 medium yellow onion
1/4 medium red pepper
1/2 cup chickpeas, boiled
1/4 tsp tumeric
1 tbsp nutritional yeast
1 pinch of chili powder
salt & black pepper
2 oz spinach

**************
2 High protein tofu scramble 300 calories (1 serving)

Ingredients

7 oz extra firm toru
1 olive oil
1 tbsp nutritional yeast
1/4 cup soy milk
1/4 tsp tumeric
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
salt & black pepper
1 tsp dijon mustard
1 medium tomato
1 oz avocado
1/2 tbsp chopped chives

**************
3 Spinach, carrot & potato 240 calories (1 serving)

Ingredients

1 medium carrot
4 oz potato
1/4 medium green pepper
2 oz spinach, chopped
1/3 cup chickpeas, boiled
1 tsp olive oil
1 tbsp lemon juice
salt & black pepper

**************
4 Veggie quinoa 310 calories (1 serving)

Ingredients

1 medium carrot, cubed
1 oz spinach
3/4 cup quinoa, cooked
1 oz avocado
1 tsp white vinegar
1 tsp olive oil
1/4 tsp dried oregano
1 tsp dijon mustard
salt & black pepper

**************
5 Veggie Fried Rice 240 calories (1 serving)

Ingredients

1 medium carrot, cut in half lengthwise
1/4 cup brown rice
1 tsp olive oil
1/4 red bell pepper, chopped
salt and black pepper
1/8 tsp chili powder
1/8 tsp cumin
1/8 dried oregano
2 tbsp tomato sauce
6 grape tomatoes
1 medium green onion
1 tsp cilantro, finely chopped

Preparation

Cook the rice in water first until done.
Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender.
Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine.
Add tomato sauce, sliced tomatoes, and green onions.
Serve topped with chopped cilantro.

************

6 Chili recipe for dinner 200 calories (1 serving)

Ingredients

1 garlic
1 tsp olive oil
1/4 medium yellow onion
1 medium carrot
1/4 medium red bell pepper
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/8 tsp chili powder
salt and black pepper
1/4 tsp dried oregano
5 oz diced tomatoes
1/2 cup vegetable broth
1/2 cup water
1 bay leaf
2 oz red beans, cooked
1 tbsp parsley, chopped

**************

7 Veggie stir fry 210 calories (1 serving)

Ingredients

3 oz green beans
salt
1 garlic
1 tsp olive oil
1/4 medium yellow onion
2 medium carrots, cut into julienne strips
2 tbsp water
3 oz broccoli
1/4 cup peas
1 tsp reduced sodium soy sauce
1 tsp honey
black pepper

*************

8 Broccoli pesto penne 310 calories (1 serving)

Ingredients

2 oz wholewheat penne pasta
7 oz broccoli florets
5 basil leaves
a small handful of parsley
1 tbsp parmesan cheese
2 tsp olive oil
salt and black pepper
1 red chilli

***********

9 White bean salad 210 calories (1 serving)

Ingredients

2 leaves romaine lettuce
7 cherry tomatoes
1/4 medium red bell pepper, chopped
1 medium cucumber, chopped
2 oz canned white beans
2 tbsp olives
1 tsp white vinegar
1 tsp olive oil
1 tsp dijon mustard
salt and black pepper

************
10 spinach 240 calories (1 serving)

Ingredients

1/4 medium red pepper
1/2 tsp olive oil
1/4 medium red onion
5 oz spinach
salt & black pepper
1 whole wheat tortilla
2 tbsp crem cheese
******

11 Vegetarian chickpeas salad 300 calories (1 serving)

Ingredients

2 oz spinach
3 basil leaves
1 garlic
1 tbsp parmesan cheese
1 tsp olive oil
2 tbsp water
2 tbsp lemon juice
5 grape tomatoes
3/4 cup chickpease, canned or cooked
1/4 medium red onion
5 kalamata olives
salt and blacl pepper

*********
12 Strawberry spinach and quinoa 290 calories (1 serving)

Ingredients

1/4 cup quinoa
2 oz spinach
3 strawberries
1 tbsp chopped walnuts
1 tsp lemon juice

Preparation

cook quinoa according to package.
In a large bowl, combine all the ingredients and serve.
*********

13 Chickpea and tomato quinoa 290 calories (1 serving)

Ingredients

1/4 cup quinoa
1/4 white onion, chopped
1/4 yellow bell pepper
1 clove garlic, finely chopped
1 tsp olive oil
1 medium tomato, chopped
1 tsp tomato paste
1/8 tsp paprika
1/8 tsp cayenne pepper
salt and black pepper
1 oz spinach
2 oz cooked chickpeas
1 tbsp black olives
1 tbsp parsley, finely chopped

I hope you like all these easy vegan ideas ♡

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Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!

Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!

Give this video a thumbs up if you enjoyed cooking this recipe 👍

▶️ RECIPE INGREDIENTS: (3 to 4 servings)

500g Cauliflower – cut into florets – 4 to 5 cups approximately
190g Pasta / 2 cups – Penne Pasta
3 Tablespoon – Olive Oil
200g / 1+1/2 Cup – Onion
3 to 4 Garlic Cloves / 1/2 Tablespoon approximately – finely chopped
2 Tablespoons – Tomato paste
1/2 cup or as required – Pasta Water (the water you cooked the pasta in)
Salt to taste ( I have added total 1/2 teaspoon of pink Himalayan salt)

Garnish:
Black pepper to taste – Freshly ground (I have added 1/2 teaspoon)
Lemon juice to taste – Freshly squeezed (I have added 1 tablespoon)
1/4 cup / 10g Parsley – finely chopped
Drizzle of a good quality olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
1/3 cup / 60g Toasted Pine Nuts

▶️ BLANCHING THE CAULIFLOWER:
4 Liters – Water
1 +1/2 Teaspoons – Salt (I have used Pink Himalayan salt)

Start by boing the water, once the water starts boiling vigorously, add the cauliflower to the boiling water very slowly and carefully (you don’t want to burn yourself). Boil for 2 to 3 minute and immediately remove from water and set aside.

Please note, we are just blanching the cauliflower at this point and not cooking it, so it should have a crunch and not be soft – that’s because we will be further cooking it in the pan and we don’t want it to fall apart while frying.

If the cauliflower is young and tender, cook no longer than 2 minutes otherwise you will end up over cooking it. If the cauliflower is mature and though then cook it for 3 minutes.

▶️ COOKING THE PASTA:
Cook the Penne pasta in the same boiling water we used to cook the cauliflower. Cook as per package instructions. Reserve about 1 to 1+1/2 cups of pasta water for later.

▶️ TOASTING THE PINE NUTS:
Dry roast the pine nuts on medium heat 1 to 2 minutes. Once you start to see brown spots on it remove it from heat immediately on a plate and spread it out to cool down. DONOT leave the pine nuts on the heated pan otherwise you will end up burning it.

▶️ PASTA RECIPE / METHOD:

To a heated pan add the olive oil, onion and 1/4 teaspoon of salt. Cook it until the onions are really soft. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Once the onion is soft, reduce the heat to low and add the chopped garlic and chilli flakes and fry for about 1 minute or until fragrant.

Add the tomato paste and turn the heat back to medium and cook for 1 to 2 minutes to cook out the raw flavour of the tomato paste. If at any point you notice the pan is getting over heated then reduce the heat. Add the cauliflower and fry for another 2 to 3 minutes or until the cauliflower is nicely fried.

(PLEASE NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat, we don’t want to burn the tomato puree)

Add the cooked pasta and mix it well. Add the reserved pasta water and salt to taste and mix well. Turn the heat to medium-high and cook for 1 to 2 minutes or a to desired consistency. Adding the pasta water will remove any bits of the tomato paste that is stuck to the pan and will also create a sauce to coat the pasta.

Once its cooked to your desired consistency, turn off the heat. Add the freshly ground black pepper, lemon juice, olive oil, parsley and mix well. Top it with toasted pine nuts and serve hot.

▶️ IMPORTANT TIPS:

– In the process of blanching, add the cauliflower to the boiling water very slowly and carefully, you don’t want to burn yourself

– If the cauliflower is young and tender, cook no longer than 2 minutes otherwise you will end up over cooking it. We are just blanching it at this point and not cooking it, so the cauliflower should have a crunch and not be soft – that’s because we will be further frying it in the pan and we don’t want it to fall apart while frying

– Reserve 1 to 1+1/2 cups of hot pasta water (the water you cooked the pasta in), we will use it to make a sauce to coat the pasta

– Adding 1/4 teaspoon salt to onion will release it’s moisture and help it cook faster so please don’t skip this step

– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat

– Make sure to cook the tomato paste for 1 to 2 minutes to get rid of the raw flavour before adding the cauliflower

– The garnish completes the dish so please do not skip any of the ingredients

– Use a good quality olive oil, it will enhance the taste of the dish

Enjoy!

#pasta #vegan #recipe

Thanks for watching the video Tasty Cauliflower Pasta Recipe (Plant-Based) | Easy & Healthy Vegan Pasta!

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Best Carrot Cupcake Recipe! 🐰🥕🧁 FullyRaw Vegan Dessert + Fun Zero Waste Juice Pulp Tips…

Best Carrot Cupcake Recipe! 🐰🥕🧁 FullyRaw Vegan Dessert + Fun Zero Waste Juice Pulp Tips…

🥕 The Vitamix Spring SALE is happening now! Get $100 off or more on your favorite select blenders here: https://www.jdoqocy.com/click-8479771-13084479 I have the A3500 with the food processor attachment and the accompanying stainless steel container.
🫐 Accessories for the Ascent Series blender: https://www.tkqlhce.com/click-8479771-14398918

🌺 Please follow my Instagram here at https://www.instagram.com/fullyrawkristina/

🍒 Download my FullyRaw recipe app on iTunes here: https://itunes.apple.com/us/app/fullyraw-by-kristina/id1351412313?mt=8
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Official Website: http://fullyraw.com/

About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!

Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.

———————
Time Codes:
0:00 Intro
0:10 Best Raw Vegan Carrot Cupcakes
1:30 Equipment Needed
2:00 Vitamix Spring Sale
4:00 Carrot Cupcake Base Creation
6:00 Vanilla Cashew Icing
9:00 Outro

#vegan #dessert #recipes #plantbased #healthy

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Which Ingredient Makes The Most REALISTIC VEGAN FRIED CHICKEN?! Chef Tests

Which Ingredient Makes The Most REALISTIC VEGAN FRIED CHICKEN?! Chef Tests

the question is answered in todays experiment episode!!

✍️ Full Written Recipes – https://www.avantgardevegan.com/recipes/?_sf_s=fried%20chicken

🧇 Chicken & Waffle Recipe – https://www.avantgardevegan.com/recipes/kentucky-fried-shrooms-waffles/

where I filmed this video 🏡 Silk Milk House – https://geni.us/silkmill

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or from amazon –

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🎬
Directed by Gaz Oakley
Filmed By Tom Lewis & Oliver Biggs
Edited by Tom Lewis

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Is Gordon Ramsays Spicy Vegan Dish ANY GOOD???

Is Gordon Ramsays Spicy Vegan Dish ANY GOOD???

Gordon Ramsay made ANOTHER vegan recipe recently and I instantly knew I had to try it out! Was it good, was it bad, I needed to know.
I’ve made a few of Ramsays other vegan recipes and so far I havn’t been really impressed. They’ve been ok, but not great.
I followed along the best I could with his recipe.. so what do you think, can @Gordon Ramsay make a good vegan recipe? Lets find out.

Ramsay Video https://youtu.be/zPHC0Jv3hH8

Making Vegan Meat – The plant based food science cook book available now https://amzn.to/3iqmR6g

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This is an affiliate link!

https://www.Patreon.com/saucestache – JOIN the SauceSquad
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

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Gordon Ramsay Makes A Spicy Vegan Dish????

Gordon Ramsay Makes A Spicy Vegan Dish????

Gordon loves some heat, just ask Sean Evans on the Hot Ones! Today he’s taking cauliflower, bringing some heat and making a delicious bang bang cauliflower recipe that can be done in under 10 minutes! The secret to this dish is it’s going to turn you vegan in under 10 minutes.

Order Ramsay in 10 Now to get the Full Recipe: http://hyperurl.co/Ramsayin10
Made with Hexclad – Get Cookin’ with HexClad today: http://www.hexclad.com

Follow Gordon:
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#GordonRamsay #Cooking #Food #Vegan

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Gordon Ramsay Makes A Spicy Vegan Dish????

Gordon Ramsay Makes A Spicy Vegan Dish????

Gordon loves some heat, just ask Sean Evans on the Hot Ones! Today he’s taking cauliflower, bringing some heat and making a delicious bang bang cauliflower recipe that can be done in under 10 minutes! The secret to this dish is it’s going to turn you vegan in under 10 minutes.

Order Ramsay in 10 Now to get the Full Recipe: http://hyperurl.co/Ramsayin10
Made with Hexclad – Get Cookin’ with HexClad today: http://www.hexclad.com

Follow Gordon:
TikTok: https://www.tiktok.com/@gordonramsayofficial
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Facebook: http://www.facebook.com/GordonRamsay

#GordonRamsay #Cooking #Food #Vegan

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