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Vegabe
United States
Приєднався 14 тра 2020
Wholesome, hearty, nutritious powerhouse of a salad.
This is one of my fam’s all time favorites. Wholesome, hearty, nutritious powerhouse of a salad.
This would make approximately 10-15 servings (given that’s not the only food on the table).
I thank all the photography and music artists, whose work I used in making this video:
1. Congerdesign: pixabay.com/users/congerdesign-509903/
2. ArtTower: pixabay.com/users/arttower-5337/
3. MarjanNo: pixabay.com/users/marjanno-8445616/
4. Efraimstochter: pixabay.com/users/efraimstochter-12351/
5. Krrajan: pixabay.com/users/krrajan-16004415/
6. Kai Pilger: www.pexels.com/photo/green-vegetable-in-white-bowl-1352199/
7. Coma-Media for Jazzy Abstract Beat: pixabay.com/music/beats-jazzy-abstract-beat-11254/
Your work is beautiful and much appreciated!!!
And here’s the recipe
1. Beans (kidney, red, black, whatever other color you can find - they all will do. I prefer kidney beans, on the bigger side) - 2 cups, cooked;
2. Beats - 2 medium sized, cooked and cubed;
3. Carrots - 1 large, raw, cubed;
4. Pickles - 7-9 small or medium size pickles, cubed. They should be whole pickles, with dill, and most importantly CRUNCHY.
5. Potatoes - 1 extra large or 2 medium, cooked, cubed. (I usually cut them into cubes and only then I cook them for 10-15 mins. Make sure not to overcook them. Both overcooking and cutting cooked potato can make the salad too mushy);
6. Walnuts - presoaked and chopped into small pieces.
7. Parsley - 1 medium bunch, finely chopped.
8. Kale - 6-8 kale leaves without the stems, also finely chopped. Optionally, you can add some fresh Dill and Cilantro - they will only enhance the flavors.
For the Vinaigrette
1. Lemon juice - 4-6 tablespoons. Although lemon is not entirely necessary here, I still like the flavor it creates mixing with vegetables. If you want to go a step further, grate some lemon zest in there - it will create an extra layer of flavor and class.
2. Vinegar - 7-10 tablespoons. I like my salad extra tangy so I usually use a lot of it. For the video I used white distilled vinegar, but apple cider, or wine, or even balsamic vinegar will totally do as well - it will slightly change the taste of the salad accordingly.
3. Oil - 6-10 tablespoons, or as much as you like, as long as the salad is well coated. If you’re oil free, try mashing some avocado (on a riper side) and mixing it with the lemon juice and vinegar.
4. Salt and pepper should be added according to your taste buds. I prefer mine well seasoned ;)
Hope you make this salad and enjoy it with your whole family. If you do, please let me know how it went, what you thought of it and, especially, what changes you made or new ingredients you integrated into it.
Much love and warm wishes :)
Cheers!
This would make approximately 10-15 servings (given that’s not the only food on the table).
I thank all the photography and music artists, whose work I used in making this video:
1. Congerdesign: pixabay.com/users/congerdesign-509903/
2. ArtTower: pixabay.com/users/arttower-5337/
3. MarjanNo: pixabay.com/users/marjanno-8445616/
4. Efraimstochter: pixabay.com/users/efraimstochter-12351/
5. Krrajan: pixabay.com/users/krrajan-16004415/
6. Kai Pilger: www.pexels.com/photo/green-vegetable-in-white-bowl-1352199/
7. Coma-Media for Jazzy Abstract Beat: pixabay.com/music/beats-jazzy-abstract-beat-11254/
Your work is beautiful and much appreciated!!!
And here’s the recipe
1. Beans (kidney, red, black, whatever other color you can find - they all will do. I prefer kidney beans, on the bigger side) - 2 cups, cooked;
2. Beats - 2 medium sized, cooked and cubed;
3. Carrots - 1 large, raw, cubed;
4. Pickles - 7-9 small or medium size pickles, cubed. They should be whole pickles, with dill, and most importantly CRUNCHY.
5. Potatoes - 1 extra large or 2 medium, cooked, cubed. (I usually cut them into cubes and only then I cook them for 10-15 mins. Make sure not to overcook them. Both overcooking and cutting cooked potato can make the salad too mushy);
6. Walnuts - presoaked and chopped into small pieces.
7. Parsley - 1 medium bunch, finely chopped.
8. Kale - 6-8 kale leaves without the stems, also finely chopped. Optionally, you can add some fresh Dill and Cilantro - they will only enhance the flavors.
For the Vinaigrette
1. Lemon juice - 4-6 tablespoons. Although lemon is not entirely necessary here, I still like the flavor it creates mixing with vegetables. If you want to go a step further, grate some lemon zest in there - it will create an extra layer of flavor and class.
2. Vinegar - 7-10 tablespoons. I like my salad extra tangy so I usually use a lot of it. For the video I used white distilled vinegar, but apple cider, or wine, or even balsamic vinegar will totally do as well - it will slightly change the taste of the salad accordingly.
3. Oil - 6-10 tablespoons, or as much as you like, as long as the salad is well coated. If you’re oil free, try mashing some avocado (on a riper side) and mixing it with the lemon juice and vinegar.
4. Salt and pepper should be added according to your taste buds. I prefer mine well seasoned ;)
Hope you make this salad and enjoy it with your whole family. If you do, please let me know how it went, what you thought of it and, especially, what changes you made or new ingredients you integrated into it.
Much love and warm wishes :)
Cheers!
Переглядів: 280
Відео
Making Seitan from wheat flour at home and 3 different ways to prepare Seitan - easy and delicious
Переглядів 258 тис.4 роки тому
In the video I'm making 2 different batches of Seitan: 1 using plain water and 2 using a mixture of soy sauce, liquid smoke, salt, and water. After Seitan is ready we prepare it in 3 different ways: in water, oil, and broth. Enjoy and feel free to ask questions. From VEGABE with love
Ցորենի ալյուրից Սայթեն (կամ Սեյթան) պատրաստելու եղանակը / Making Seitan from wheat flour
Переглядів 6684 роки тому
Բաղադրիչները հետևյալն են/The ingredients 1 կգ. ալյուր / 1 kg. flour աղ / salt 600-650 գր ջուր / 600-650 gr. water
The Protein Tales by VEGABE
Переглядів 1,2 тис.4 роки тому
A film by Vegabe about a piece of beautiful home-made plant-protein maid with okara, TVP, gluten powder, root vegetables, and, most importantly, LOVE that became the ultimate Burrito (which is BRDUCH in Armenian) "meat" of the month. Send me your best plant-based recipes and I'll be happy to feature it on this channel! ;)
Best video
Just because it has a similar texture doesn't mean that it tastes like chicken/meat.
Thats what seasoning is for
@@donttalktomebye Haha exactly, they really expect RAW MEAT to taste like the cooked meat with all seasoning
You’re right. It tastes even better than chicken and beef.
Absolutely, I concur. This dish doesn't have that off-putting meat odor often found in chicken thighs after you've eaten through all the seasoned coating and reached the bland center. In fact, the taste is even superior.
Great show all looked good May be one day I will try your recipes how fast and efficient you are love to watch you thanks very much for demonstrating your talents have a nice day
Makes me wanna eat a Steak medium rare with some bacon wrap shrimp 😊
When you're getting you colon cancer surgery, the vegans will still be enjoying seitan "meat".
Just use chicken instead.
No.
And later die with cholesterol
i dont need kill an animal for my protein.
So you can make seitan creeps just with 1kg of flour?
Why do she wash the dogh?
To remove starch
The crepes will make excellent wrappers for spring rolls etc❤❤❤
Hello! Thank you so much for those videos. I will try this out. I do have a question though. In some other vegan recipes like sausages for example they require wheat gluten, which is basically seitan. This means I can use this for the recipe as well right? Might be a dumb question, but I'm new to this xD
Kit sounds great and has that recognizable tuning of the Brit beat.
why does the thumbnail look like poop
Thank you! how do we turn 3:31 to powder?
4:05 what! Lol
superb recipe
I recognize this music 🥛
(clears throat) IT"S BREAD!!!!
Lol You would think right? But no it changes the whole dynamic to a meaty like texture
Thanks for the recipe, and for being "zero-waste". It's always a pleasure to find some use for the "byproducts", like aquafaba with chickpeas
Awesome. Thank you.
Music is very annoying
Then turn the sound off.
Can't wait to try this tomorrow. I have everything except pickles, parsley and kale.
Okay I tried it! I really enjoyed it :) The mixture of sweet pickles and beetroot alongside the potatoes and beans was very refreshing. Thank you for the recipe!
@@maddyolive5985 And thank you for using it! Very happy it worked!!!
Thank you
It's very helpful
I gave up on this crap tried anything all I get is an blob dough at end which can not stretched it rips spart as soon I pull it. Tried different flours washing cold warm end is always the same crap.... No knotted twisted seitan for me I produce only clots
I think you need a bit of the flour left to have it stretch
@@nekochadechu just tried making my first batch last night and had the same issue as this person , thank you for this tip , hopefully my next batch is better , idk what this one tastes like yet but it looks spongier than i'd like
Wow this is so cool
first time i heard this song, i was watching porn.
Too much unnecessary information…
Lol😂
Great video! Could you please let me know the exact amounts for the liquid smoke version? Thank you.
Hi, thanks so much. I was mainly winging it. The main thing is to stay within 1kg flour to 650-700ml liquid. The liquid smoke is a pretty potent product so I wouldn’t recommend adding more than a teaspoon or two. Nevertheless, the washing process takes away a lot of the flavor, it’s better to season it with mainly dry/powdered ingredients after the seitan has been made and well rested (you can use a dough kneaded or a food processor to incorporate the seasoning).
Spoilt by the awful rumpitty-tumpty-ticketty-boo added noise.
Hope you liked the content then ;)
Good thing you have a volume button and all the instructions can be read on the screen!
Thank you so much! Just tried it and it worked : ) I steer fried and boil it, then seasoned before consuming and it tasted perfect 👍🏻 But The setain before cooking was very sticky, any tip? By the way I baked some but turned into volleyballs, had to stab them to get them out of the oven : D
Oh haha, yeah, that happens with seitan. The main thing with seitan to remember while cooking is it has to simmer not boil otherwise (if it’s too hot) it will expend then deflate. The texture wouldn’t be as shreddy. For the sticky part, after the washing process, you gotta leave the seitan in the fridge to rest. It shouldn’t be too sticky after resting.
I make my salads very similiar, its a full meal
right? )))
"Lets assemble" lol
haha
You are so clever and so talented....please continue to make videos!!
thanks so much!!!
I loved this video and thank you for taking the time to do it! Have you ever made seitan from tofu rather than by washing flour? I seem to be one of those people who is hypersensitive to the taste of gluten whether from vital wheat gluten or from using your washed flour method. I hope you continue to post more and more videos - your efforts are greatly appreciated!!
I'll do some research and see what's out there that's gluten free. Thanks so much for your kind words.
try spelt flour. An older grain that is less tampered with, genetically, and via pesticides. Wheat has been heavily interfered with... unless you have celiac,, you are just sensitive to all the tampering. ( as i am) You can’t make seitan without gluten since it actually IS gluten ( protein) You need a flour with at least 10 percent protein. I would have loved to try it with chick pea flour but it won’t work.
This looks delicious! Thanks for sharing. Keep up the awesomeness!!!
Much, much appreciated!!! :***
u r really a nice person with great veggy tips, thanks so much
Much Much appreciated!!
These two videos are super helpful for vital wheat gluten ideas!
Glad these helped.
you burned the onions
I made seitan ;)
what type of flour did you use?
Hi, sorry for the late reply. It’s All Purpose Flour
Cool I never thought of crepes from strach water
Can i make bacon out of that
Yes, both from the seitan and the crapes: cut them into bacon size strips, marinate them in a concoction of spices and liquid smoke. I usually fry them but you can also oven fry them
I tried the WTF method. Another video I watched said you can leave the dough soaking overnight. I did. After I washed it the next morning there was nothing left. WTF!
Yes, that happened to me as well. I find soaking the dough can sometimes ruin the dough. I don’t know the actual reason to soak it - it works better without, imo
You do not leave the dough overnight in water. You can leave it in the broth after you cooked it and let it cool down overnight.
:)
Please can any one tell me in term of weight ( in gram ) how much gluten will give you one kg of all purpose flour ??
Around 280-350g of gluten. Depending on the type of flour
Starch & salt crepes??? What the heck kind of food is that? Surely you can come up with something that is edible.
The crapes are actually good to make all kinds of foods, but I understand if it’s not for everyone
I LIKE IT FRIED AND PUFFED. THEN STIRFRIED
Most people here think about how it's vegan. I just look at the price of flour and how I can get a meaty textured food from something I can store for months without a freezer.
It looks very delicious. Thank you. I like texture like Sumama vegan jerky from the Amazon. It tastes so great, with more texture.
Thank you
This shit looks disgusting, dry, flavourless... beef is where it's at, beautiful pink fatty marbled ribeye or a juicy brisket seared over direct flames, my mouth is watering just thinking about it... I'm just kidding folks, you do you and eat whatever makes you happy! Have a nice day!
🤮
This must be one of the best and most versatile seitan videos I have seen so far. Thanks a lot!
And thank you too for your comment
Is there a way to make Seitan jerky ? Thank you for sharing your homemade Seitan. 🙏
Thank you too. I’m sure there is: first thing that comes to mind is fruit drier and plenty of spices. I should try as well
I just found this video and it's amazing!!! I have a question, can I place this on the freezer and if so, how long would it last? Thank you so much for this!!!
Thank you too. And yes, it’ll stay good in a freezer for 6 months