The Harsh Reality (REGRETS) Of Going VEGAN

In this episode I tell all the harsh realities and my biggest regret going vegan. We make the most insane ‘ chicken ‘ caesar salad, fresh dairy free parmesan, the most ridiculously delicious caesar dressing (can be oil free, gluten free and healthy), Banging sourdough croutons AND we celebrate Miss America’s 4th birthday. Thanks for joining in.

 TANYA O’CALLAGHAN, https://www.youtube.com/@tsubbass

 FRANKIES cupcake recipe: https://youtu.be/6Vj-mQ911oo?si=RA7ZgNOscQStq1t7

 WHY I BECAME A VEGAN CHEF https://youtu.be/pH2MS8i7Xz8?si=xjPt5longBhnJzzU

 How I stay on the path: https://youtu.be/eSI67rkj3ys?si=9aqHxs2vB_qH47ep

 MARK @SAUCESTACHE https://youtu.be/sKQohYtA4K8?si=B5btwkY8SJQvSfFV

 NUTRITIONAL YEAST SEASONINGS RECIPE https://youtu.be/MAF0WXkZnVU?si=w40ZLEvFBlXBjiMC

 NAPA SATAY RECIPE: https://youtu.be/mnGA8FiiuvA?si=wcFtpBika9goyKv8

Home

The MOST DELICIOUS CHICKEN’ CAESAR SATAY

The BEST (Dairy Free) PARMESAN
2 cups Hulled Hemp Seeds
2 cups Ground almonds / Almond Flour
½ cup pine nuts
2 cups nutritional yeast
4 tablespoon garlic, granulated
2 teaspoons white pepper
1 tablespoon, FLAKE salt

On medium heat, in large sauté pan, toast the hemp, almond flour and pine nuts. Be careful not to burn. Add in Nutritional yeast and seasonings, mix well, remove from heat, allow to cool completely before storing in airtight container.

PAINTED POTATOES:
Medium size potatoes, washed, cut in half.
Dijon Mustard
Olive oil
Salt & Pepper

Preheat oven to 200c / 400f
Add the half-cut potatoes to a medium sauce pot with water to cover. Bring to a boil, remove from heat, drain.
Coat a baking sheet with a fair amount of olive oil, salt the pan, place the half cut potatoes face down, paint the top of the potatoes with Dijon. Roast for 20 minutes until done.

CAESAR SALAD DRESSING (vegan, dairy free)
3 tablespoons Tahini
1 or 2 Nori sheets, toasted
¼ Olive oil to drizzle in to thicken as needed
3 -4 tablespoon nutritional yeast or parmesan seasoning as shown in video
1 tablespoon Capers
1 teaspoon black peppercorns, ground
4 garlic cloves, smashed
1 lemon, zested and juiced
Chickpea water from one can
3-4 tablespoons water or enough to thin to desired consistency

Optional to make creamier: Vegan mayo or vegan Greek yogurt

SOY CHUNKS ‘Vegan Chicken flavored’
1 -2 teaspoons Vegan Bouillon powder
Boiling water to rehydrate
Chicken flavor seasoning – I used pork sage and onion
Olive oil

Optional: add extra butter (vegan), add fresh sage, rosemary or thyme sprigs for next level

SOURDOUGH CROUTONS

1 sourdough baguette, diced
Bbq seasoning
Garlic granulated
Olive oil

Coat and season well, bake for 12 minutes on 200c / 400f (fan/convection) until toasted crunchy

SEARED ROMAINE
1 large romaine head, cut in half then wedges
Sear on hot pan.

Serve with the above. The condiments used in the video:
Diced tomato, shaved red onion, toasted Nori, lemon wedge, black pepper, chicken’ flavored soy chunks, croutons, vegan parm

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