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Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O Chloe shows how to make delicious vegan falafel sliders that are so good they even mange to impress a couple of skeptical meat eaters! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: http://bit.ly/PsJ96O Follow on Twitter! https://Twitter.com/HungryYouTube And like us on Facebook! http://Facebook.com/HungryYouTube Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o Gluten Free with Alex T: http://bit.ly/XqRGsP Grill This with Nathan Lippy: http://bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5 Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCookingForCarnivores?fref=ts https://twitter.com/_ChefRoberto ******** Falafel Sliders with Avocado Hummus Serves 4 Make-Ahead Tip: Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated. FALAFEL SLIDERS 1 (15-ounce) can chickpeas, rinsed and drained, divided ½ red onion, finely chopped 2 cloves garlic, quartered 5 sun-dried tomatoes packed in oil, drained ½ cup packed fresh Italian parsley 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sea salt ½ cup garbanzo flour (or other flour of choice) 2 tablespoons olive oil AVOCADO HUMMUS ¼ cup chickpeas, reserved from sliders 1 avocado, pitted and peeled 1/3 cup packed fresh Italian parsley ¼ cup olive oil 1 clove garlic 1 tablespoon lemon juice ½ teaspoon sea salt ¼ teaspoon cayenne TAHINI SAUCE ½ cup tahini ½ cup water 1 clove garlic 1 tablespoon lemon juice ½ teaspoon salt 14 mini buns or dinner rolls sliced in half, toasted 2 small tomatoes, thinly sliced To make the Falafel Sliders: Reserve ¼ cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and flour in a food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by ½-inch patties. In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned. Do not crowd the pan. Remove from pan and drain on paper towels. To make the Avocado Hummus: Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste. To make the Tahini Sauce: Puree tahini, water, garlic, lemon juice, and salt until smooth. To serve: Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.
Click to Join Hangout Firangi Tadka With Chef Chinu & Chef Saransh Live on 22nd December (3:30 Pm) http://bit.ly/FirangiTadkaHangout FOODFOOD is now in the USA on DISH Network at Channel No 713. Please Upgrade to hindi mega pack to watch FOODFOOD In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India
If you make any of these tag me on Instagram @LisaLorles. I love to see you guys getting your healthy eating on 🍏🍎🍊🍋🍌 - - - - W H A T I M A D E - - - - * I forgot to mention the tortilla shells have been heated in the microwave beforehand :) You can warm them in the microwave or oven first! » Tofu Bacon 1 package extra firm tofu (I press it and dry it beforehand just to make sure the bulk of the moisture is removed) Marinade: 2 tbsp olive oil (or any kind) 1/4 cup tamari 1 tbsp maple syrup (forgot to mention in the video!) 1 tsp liquid smoke sprinkle paprika, pepper ^ Idea is from http://eatwithinyourmeans.com/easy-tofu-bacon/ but I don't use her marinade! I eyeball the broccoli & edamame rice bowl :) I add about 1 cup brown rice, 1 cup edamame, and 2 cups broccoli with ~2 tbsp sauce all together. Teriyaki Sauce: http://thevegan8.com/2015/11/05/sesame-ginger-teriyaki-sauce/ - - - - T H E P O W E R O F P L A N T B A S E D - - - - http://thepowerofplantbased.com - - - - A B O U T M E - - - - HIIII THERE! I'm Lisa. I’m a full-time university student studying nutrition and health sciences, and I’m obsessed with everything health, beauty & fitness related. Subscribe to get updates whenever I upload! - - - - C O N T A C T - - - - LisaLorles@gmail.com - - - - L I N K S - - - - » Pinterest: http://pinterest.com/LisaLorles » Facebook: http://facebook.com/LisaLorles » Instagram: http://instagram.com/LisaLorles - - - - Q & A - - - - Q: What equipment do you use? A: Canon Mark III or Canon 70D and Final Cut Pro X Q: What’s your nationality? A: Half filipino, half canadian Q: How old are you? A: 22 years old Q: Are all products you use vegan? A: No. Although I eat a vegan diet, not all products I use on a day to day basis are vegan. Therefore, semantically correct, I am plant-based. - - - - M U S I C - - - - [intro]: "Happy Accidents" by Inukshuk » https://www.youtube.com/watch?v=WhI9Vc3eKD8&t=41s [background music]: personally licensed for this channel
Chef Roberto shows how to make the perfect grilled cheese and tomato soup for grownups - and it just happens to be vegan! Subscribe to Hungry for more of the best culinary videos on the web!! http://youtube.com/hungry Like us on Facebook! http://www.facebook.com/HungryYouTube And follow us on Twitter! https://twitter.com/HungryYouTube Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCookingForCarnivores?fref=ts https://twitter.com/_ChefRoberto Grilled Cheese for Grown-Ups It is well-decided among experts that the quality of a grilled cheese rests on the flavor of the cheese, and vegan cheese is a tricky matter. Some liquefy instead of melt and others don't melt at all. I know that some foodies are actually offended by the concept of vegan grilled cheese, but great improvements have been made. Daiya and Follow Your Heart cheese for example are really yummy and good melters. I'm sure there are other good brands out there I'm unaware of as well. Before I was vegan I lived by the motto "If it's good...It's good" and this sandwich is really good. I'm pretty sure that my former carnivorous self would enjoy this crispy treat even though the cheese is vegan. Like most vegan dishes, the grilled cheese is a sum of its parts. I'm totally happy with a Salad, Tomato soup, and this grilled cheese sandwich for dinner and I bet you will be too. 2 tsp. (divided) softened vegan butter (I prefer earth balance) 4 slices of organic whole wheat bread dijon mustard as needed ¼ sweet vidalia onion or red onion jam as needed 1 Roma tomato sliced thin and patted dry with paper towels sliced vegan cheddar cheese as needed (I prefer follow your Heart Brand) 8 oz. baby arugula Lay out the 4 bread slices and smear 2 of them with ½ tsp each of butter. On each bare bread slice: Smear Dijon mustard and Onion Jam or scatter a layer of Vidalia onion. Place 3 slices of tomato over the onions. Place sliced cheese on top of tomatoes and mound the arugula over the cheese. Place the buttered bread slices (butter side up) on top of the sandwiches. Heat a large non-stick pan with a lid over medium-low heat. (If you don't have a lid that fits, use an extra large lid or a sheet tray.) Add the remaining teaspoon of butter to the pan and swirl it around until melted. Using a spatula, place the sandwiches butter side up in the pan and cover. After about 4 minutes, gently pull up a corner of the sandwich to check the bottom bread for browning. When the bottom slice is golden brown, flip the sandwich and cover the pan. Cook for an additional 4 minutes or more. The sandwich is perfect when the cheese is melted and both sides are GB&D (Golden-Brown & Delicious) Allow the sandwich to cool slightly before slicing corner to corner. Makes 2 sandwiches Tomato Soup Few things are more comforting than some crusty French bread and a bowl of tomato soup. Here, puréed potato provides a smooth creamy texture to the soup usually delivered by copious amounts of heavy cream. 1 medium white onion, chopped 2 tsp. extra virgin olive oil 4 large vine-ripened tomatoes, chopped 2 large crushed garlic cloves 1 large yukon or yellow potato, peeled and quartered 6 cups Better than Bouillon "No Chicken" Chicken Broth or vegetable broth 10 fresh basil leaves chopped kosher salt and fresh ground black pepper to taste Heat a medium sized saucepan over high heat. Add the Olive Oil and wait until it shimmers then add the chopped onions and stir with a wooden spoon until the onions are slightly brown. (About 8 minutes.) Add the chopped tomatoes and crushed garlic and stir for about 5 minutes more. Add the potato and broth and simmer until the potato is soft. (About 10 minutes.) Carefully place the soup in a blender and add the chopped basil. Puree the soup until it is smooth and creamy. Return the soup to the pot if necessary and season to taste with salt and fresh ground black pepper. Serves 6. Red Onion Jam This jam is so good you'll be looking for things to put it in. It is great tossed in a salad, on a pizza, in a grilled veggie sandwich, or over some toasted French bread. 1 Tbsp. high heat oil like safflower or grape seed oil 2 large red onions sliced very thin (If you are not good at slicing things thin yet, try your best and aim for uniformity.) ½ tsp. kosher salt 1 tsp. fresh ground black pepper 1 Tbsp. minced fresh rosemary 2 Tbsp. balsamic vinegar 2 Tbsp. agave syrup Heat a large non-stick sauté pan over high heat. When the pan is hot add the oil and wait for it to shimmer. Carefully add the onions, salt, pepper, and rosemary and stir for 2 minutes. Reduce the heat to medium and cook for 15-20 minutes stirring frequently to caramelize the onions evenly. *Stir in the balsamic vinegar and agave syrup and remove the pan from the heat. Allow the onions to cool. Place the onions in a glass container with a fitted lid and refrigerate. Jam is good for 2 weeks refrigerated. Makes: 1 Cup+
Check out Hilah's Happy Hour - my new weekly podcast! http://vid.io/xca1 Make quesadillas with 3 new filling ideas! Quesadillas are a quick, easy, and cheap snack or light meal. Here are three quesadilla filling ideas for you! New cooking videos every Thursday! Subscribe to be notified when I release a new video! https://www.youtube.com/subscription_center?add_user=hilahcooking Quesadilla recipe at http://hilahcooking.com/quesadillas/ Check out all my video recipes: https://www.youtube.com/user/hilahcooking My cookbooks and classes https://hilahcooking.mykajabi.com/ Facebook : http://www.facebook.com/hilahcooking Twitter : http://twitter.com/hilahcooking Pinterest: http://pinterest.com/hilahcooking/ Instagram: http://instagram.com/hilahcooking Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday! For over 450 video recipes and contact information, visit http://hilahcooking.com
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Chef Roberto Martin puts a twist on a childhood favorite with a vegan fajita quesadilla that trades meat for a colorful array of deliciously seasoned veggies!
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH
Chloe's website: http://chefchloe.com/
Connect with Chef Roberto Martin:
1 Tbsp. high heat oil like safflower or grape seed oil
1 yellow bell pepper seeded and julienned
1 red bell pepper seeded and julienned
½ large red onion seeded and cut to a fine julienne
1 large zucchini, cut in half lengthwise then cut thin crosswise
1 tsp. lemon pepper
½ cup grated vegan cheddar
½ cup grated vegan mozzarella
1 bunch scallions, (green parts only) cut on the bias
8 flour tortillas
Vegan butter or extra virgin olive oil as needed
2 small firm avocados
Chipotle Crème as needed (recipe below)
Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium size bowl.
Season with salt and fresh ground black pepper.
Heat a grill pan or large sauté pan over high heat.
Add the vegetables and cook until they are soft and charred.
Remove the pan from the heat and allow the vegetables to cool.
Place the vegetables in a bowl and incorporate the cheese and scallions.
Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve.
Repeat with the remaining tortillas.
Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil.
Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the cheese is melted.
Cut each Quesadilla in 3rds.
Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème
Makes 10 quesadillas.
1 (7 oz.) can Chipotle Chiles in adobo sauce
1 cup vegan mayonnaise
Using a small bowl mix 1.5 Tablespoons of the thick liquid found in the can of chipotles with 1-cup vegan mayo.
Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight fitting lid.
Sauce is good for 2 weeks refrigerated.