2,528 Like 22 Dislike
Smoked Succulent Jerk Mushrooms The for the marinate video https://youtu.be/7Zx-LmFbM4k
Check out HELLOFRESH: http://bit.ly/2fiQBC0 and receive $30 off your first order with promo code 'EMMY30.' These burgers come ready-to-eat packaged in a CAN. Let's find out what's inside and what it tastes like. Big thanks to MREmountain for sending these to me to taste. :) You can get your own burgers here: www.mremountain.com New videos every Monday, Thursday, and Saturday! SUBSCRIBE: http://youtube.com/subscription_center?add_user=emmymadeinjapan TWITTER: https://twitter.com/emmymadeinjapan INSTAGRAM: http://instagram.com/emmymade SNAPCHAT: @emmymade FACEBOOK: https://www.facebook.com/itsemmymadeinjapan/ OTHER CHANNEL: emmymade http://bit.ly/1zK04SJ This video IS sponsored. Thanks, HelloFresh. "Clown Business 3" and "Strolling in Style 3" courtesy of epidemicsound.com and royalty-free Sprightly from iMovie. If you're reading this, you know what's what. Comment: "I'd rather eat the paper."
This vegan ginger beef recipe uses tender homemade beefy beefless seitan, coated in a crispy fried batter, and dressed with sweet ginger beef sauce. It's super delicious and just as good, or better than Chinese take-out ginger beef (AKA ginger fried beef or deep fried shredded beef in chili sauce). Scroll down for the recipe link. Ginger beef is a Chinese Canadian invention. According to Wikipedia, it was developed for the local palate in the 1970's by chef George Wong at the Silver Inn in Calgary, Alberta. It's made from strips of beef, battered in a mixture of egg and cornstarch and deep fried before being covered in a very sweet and somewhat tangy sauce. It's on practically every Chinese take-out menu here in Calgary, even the vegetarian Chinese restaurant menus. By popular request, I developed this vegan ginger beef recipe for anyone and everyone who craves the taste and crunch of ginger beef without the meat and eggs. ---LINKS--- Vegan Ginger Beef Printable Recipe + Blog Post: https://wp.me/p3RZht-1vT Beefy Beefless Seitan (video): https://www.youtube.com/watch?v=hlODaKhgla8&index=5&list=PL6QDlGTnYxpGYJqWWWHXbqNYMHz6UIn4Q&t=0s A NOTE ABOUT SUGAR (vegan vs non-vegan sugar): http://www.marystestkitchen.com/note-sugar-vegan-vs-non-vegan-sugar/ -----SHOP MY FAVES*----- AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS: https://goo.gl/wwgwEQ My recommendation: Little Fires Everywhere by Celeste Ng VITAL WHEAT GLUTEN: https://amzn.to/2LMfogB MORE FAVES: https://amzn.to/2L7ePgb -----KEEP IN TOUCH----- Pinterest: https://www.pinterest.ca/marystestktchn/ Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Website: http://www.marystestkitchen.com *Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
Get $15 OFF your first 4 Thrive Market orders of $49 or more + Free Shipping! (And, 30 day trial). Click http://thrv.me/marystestkitchen-15off4 That's a total of $60 in free organic grocery credits! No code is necessary - just shop around and the discount will be applied at checkout :) I'm so happy that many of you are already long time Thrive Market members and have commented or messaged me about how much you've been loving them too! I've been working with them for a while now and I love that they sell so many of my favourite premium, healthy products for up to 50% off retail. They also have thousands of organic, vegan and gluten-free options. And they literally have a vegan button so you don't have to look at ingredients and do a bunch of homework. Easy. Check 'em out! Current members can get a FREE 16oz Thrive Market non-gmo creamy almond butter with purchase! Click http://thrv.me/swp-marys-plalmondbutter *********** RECIPES *********** Remember, the serving sizes of these vegan high protein recipes reflect what works for me. Adjust them for your own needs, tastes, and goals! --ALMOND MOCHA PROTEIN DOUGHNUTS-- Makes 6 large vegan doughnuts (or 12 skinny ones) for vegan doughnuts: 1/2 cup all-purpose flour (regular or gf) 1/2 cup sweetened chocolate protein powder (60g) 2 tablespoons cocoa powder 1 tablespoon instant espresso powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1 cup warm water 3 tablespoons creamy almond butter 3 tablespoons packed pitted dates (45g) pinch sea salt for mocha frosting: 2 tablespoons creamy almond butter 1/4 cup packed pitted dates (60g) 1/4 cup very warm water 2 teaspoons cocoa powder 1 teaspoon instant espresso powder 1/4 teaspoon vanilla extract pinch sea salt Complete instructions (and printable recipe) at: http://www.marystestkitchen.com/vegan-almond-mocha-protein-doughnut-recipe/ Bake @ 350°F for 25 - 30 minutes. If you don't care about adding protein, you can replace the protein powder with regular flour. If you don't care to use dates, you can substitute with 2 tablespoons of sugar in the doughnut batter and use icing sugar in the glaze to taste. --CALIFORNIA SUSHI BOWLS-- Makes 4 servings 3/4 cup sushi rice 3/4 cup split red lentils 2 cups water 3 tablespoon rice vinegar 1 tablespoon sugar (optional) 1 teaspoon salt 1 cup sliced cucumbers 1 cup corn kernels 1 avocado lemon juice 7.4 oz package smoked tofu 1 tablespoon vegan mayo 1/2 teaspoon sesame oil (optional) 1 scallion 1/4 teaspoon sea salt optional toppings 4 sheets nori sesame oil sea salt wasabi mayo (vegan mayo + wasabi paste to taste) red chili flakes/sriracha Complete instructions (and printable): http://www.marystestkitchen.com/vegan-california-roll-sushi-bowl-recipe/ Note, cucumber doesn't freeze well so keep it out of any meals you'll be freezing. These bowls will keep in the fridge for up to 3 days. They can be frozen for up to two months. Thaw overnight in the fridge or carefully defrost in the microwave. --VEGAN BUTTER CHICKEN CURRY BOWLS-- Makes 6 - 8 servings for coconut turmeric rice: 1 1/2 cups brown rice 1/2 cup split red lentils 2 1/4 cup water 1/4 cup coconut cream 1 teaspoon ground turmeric for 'cheater butter chicken': cooking oil (or water saute) 2 x 12 oz packages extra firm tofu 1 1/2 cups finely chopped red onion 1 cup crushed tomatoes 1/4 cup Butter Chicken Masala Spice Mix (store-bought or see notes for homemade version) 1/4 cup creamy almond butter 1 cup mushroom/vegetable broth/water for coconut ginger spinach: cooking oil (highly recommend NOT water sauteing) 2 tablespoons finely grated ginger 2 tablespoons minced garlic 4 scallions, chopped 2 x 10oz package frozen spinach, thawed + drained 1/2 - 3/4 cup coconut cream 1 cup strong mushroom/vegetable broth 1 tablespoon lemon juice salt + pepper taste (optional) These meals will keep in the fridge for no longer than three days. They can be frozen for up to two months. To thaw, let sit in the refrigerator for a day. Or use your microwave's defrost settings. Rather make your own butter chicken masala mix at home? Try this recipe: http://www.thetiffinbox.ca/2011/05/tandoori-masala-spice-mix.html *********** DISCLOSURE *********** This video was sponsored by Thrive Market. All opinions are my own. *********************************************** Connect with me! Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Website: http://www.marystestkitchen.com
Korean honey butter chicken is small pieces of crunchy sweet chicken with garlic, honey, butter flavor. So yummy! No wonder so many Koreans love this taste! I developed this recipe after my trip to Korea last year, when I tasted honey butter chips there. Full recipe: http://www.maangchi.com/recipe/honey-butter-fried-chicken Translate the English caption into your own language., so everyone else in your country can understand it: http://www.youtube.com/timedtext_video?ref=share&v=KXajiO-30Ow My cookbook: http://www.maangchi.com/real Get my monthly letter in your email: http://www.maangchi.com/letter My Instagram: https://www.instagram.com/maangchi/ My Facebook: https://www.facebook.com/maangchi/ My Twitter: https://twitter.com/maangchi/
After watching Maanchi's Korean Honey Butter Chicken recipe, I HAD to make a vegan version. Luckily, we have lots of experience making vegan honey, using vegan butter, and crafting vegan chicken here on Mary's Test Kitchen!
Sweet buttery sauce envelopes crispy vegan 'chicken' and pumpkin seeds for a crunchy, indulgent treat. This version bumps up the garlic flavour and includes your choice of lemon juice or vinegar to balance the sweetness.
VEGAN HONEY BUTTER CHICKEN (printable recipe):
Start "honey butter sauce": 5:45
Instagram shoutouts: 8:38
Maangchi's Honey Butter Chicken (The original inspiration for this recipe): https://www.youtube.com/watch?v=KXajiO-30Ow
DIY VEGAN 'HONEY': https://goo.gl/WneEqg
THE BEST VEGAN FRIED 'CHICKEN': https://goo.gl/Hnf9GZ
VEGAN GENERAL TSO'S 'CHICKEN': https://goo.gl/3PYyBR
HOW TO MAKE KIMCHI: https://goo.gl/o4Vyie
GINGER 'BEEF': https://goo.gl/Wg4pdU
VEGAN 'MOZZARELLA': https://goo.gl/UXzMTS
BUY VEGAN 'HONEY': https://amzn.to/2L9YB6r
BUY GLUTEN-FREE FLOUR (the one I use with no weird flavours): https://amzn.to/2uiApsj
BUY 'VEGANEGG'(TM): https://amzn.to/2N3J34L
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
My recommendation: Little Fires Everywhere by Celeste Ng
-----KEEP IN TOUCH-----
*Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!