Making Vegan Holiday Meals From Around The World!
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- Опубліковано 2 чер 2024
- Thanks to Mistplay for sponsoring this video! Use code MERLE50 for 50 free points and download the app for free here: mistplay.com/merle
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I'm so excited to finally give this series a shot! In our first "Around the world" video we're trying vegan holiday meals from Germany, Brazil, and Mexico! Thank you to all of you for informing me on your favorite holiday dishes from around the globe! I would love to know if you'd rather I try your personal recipes or if I just go for the most popular recipes online. Keep me posted and we can definitely make more!
Surig Essig Essenz (concentrated vinegar): amzn.to/3RWULSY
chiles: amzn.to/3S0EkFq
No-beef broth: amzn.to/3vk2QbC
Sour cream: amzn.to/47bGndW
Here are the creators whos recipes I used:
Pozole: mexicanmademeatless.com/how-t...
German Potato Salad: www.daringgourmet.com/restaur...
Rapanadas: • Rabanada por Alex Atala
timecodes:
0:00 - Intro
2:26 - Mistplay
3:56 - Mexican Pozole
11:03 - German Potato Salad
14:36 - Brazilian Rapanada
19:19 - Taste Test - Розваги
Visit mistplay.com/merle & use my code MERLE50 inside the app to get 50 free points!
merle can vegan chinese barbecue pork and egg roll please
I am vegan, I am brazilian, I am a Merle fan and this is the perfect example of "culture appreciation". Rabanada is something I haven't eaten since becoming vegan, and it is tradition at Christmas and New Year's Eve, so I'm making it this weekend. Thanks for sharing, love your videos.
PS: Merle has a Sara Bareilles vibe and I'm here for it!
What a high compliment!! Thank you so much he rabanada is going to have to be in rotation for me for sure - DELICIOIS
Mexican vegan here. I always use fried shredded and seasoned jackfruit to put in the pozole. We don’t use sour cream in pozole. The radishes are accurate but not many people like them. Use chopped cilantro and onion as toppings. You can also put shredded cabbage and a lime squeeze. You can scoop the shredded meat with a tostada piece.
Hi! Mexican vegan here. Try jackfruit next time in your pozole to mimick the beef in the traditional dish. So good!
Beef? My family always used pork or chicken. They usually used beef I believe in menudo.
@@soychelly836same, I was like beef? 🤨
@3A3L🤣
@@soychelly836 it’s been so long I’ve had actual pozole, I’ve been vegan like 10 years. I mixed up the meats lmao, you’re right!
Could work... but doesn't the pork usually add a fatty element? I guess cooking the jackfruit in some oil could help provide a similar experience. I've only ever had pozole when friends made it and they just omitted the pork in mine and made the base vegan, but then added some shitake mushrooms
I LOVE THIS VIDEO. I am not vegan myself but one of my close friends is. We always try to find a way to include her in every dish we make because everyone deserves to enjoy good food no matter what your eating habits look like. Especially this holiday season, I am so happy to find videos like this that can give us ideas on how to enjoy a Christmas meal together. 😊
I'm not vegan either, but I love this site :)
I love that!! So kind of you to be so inclusive
Same but with my sister and I eat vegan food when I’m with here . Sometimes I don’t miss meat you should try it if you haven’t
@@MerleONealI'm not vegan either, but we love you, Merle
Hey, Merle! While we're on the topic of cultural holiday dishes, I'd like to offer Bulgarian food. Our traditional Christmas Eve dinner is entierly vegan in its original form! It usually includes homemade bread, sarmi (fermented cabbage rolls, filled with rice) pumpkin banitsa (a kind of pastry), leek banitsa or leek with rice, bean soup (or other bean dishes), stuffed peppers and oshav (a kind of dried fruit compote). I'd love it if you tried a Bulgarian recipe!
This sounds absolutely delicious!
merle love the respect to other cultures ...thank you for being so respectful ! also these dishes look delicious you did an amazing job on them !!! thx for all the amazing vegan content and showing all of us how to include more plant based eating in our everyday lives
Thank you 💚❄️
I'd love you to try Polish barszcz! The Christmas version is traditionally vegan, as we eat it on Christmas Eve when catholics aren't supposed to eat meat. It's made with beet sour (fermented beetroot juice - I think it might be fun for you to do it on your own, but in Poland it's quite common to just buy it ready made, maybe it would be possible for you to get it online or from some kind of Polish/Ukrainian store), vegetable bullion with beetroots and dried forest mushrooms, and you serve it clear (without the vegetables) with uszka (little dumplings, they can have meat stuffing but the version that's eaten on Christmas Eve is with sourkraut and mushrooms). I also recommend barszcz with the vegetables in it - in Polish we call it Ukrainian barszcz. My friend's mom, who's Ukrainian, adds kimchi to it, it's amazing! And vegan :) If I remember correctly Eastern Orthodoxy has stricter rules on fasting / lent than the Catholic Church - usually they would add cream to borscht, but when I visited them once during Lent it was completely vegan. So maybe you will find something interesting among Ukrainian recipes for Lent!
Yes please I am from Poland too and it would be great to see this!
I'm from Switzerland and I am catholic too but here we eat tons of meat at christmas. Its like the one holiday with the most meat dishes
I tried this dish for the first time this year and loved it. I'm a beet fiend though!
In my region uszka are filled with mushroom filling
Yesss came here to find this! My family must have polish ancestry somewhere but unfortunately the traces got lost, but my Romanian Great-Grandma brought (a variation) of this soup with her and my family eats it every Christmas ❤
you HAVE to try Egyptian koshary! It's a naturally vegan dish and it's one of the most famous dishes over here. You can also try Mahshy (stuffed vegetables), it's vegetarian but the substitutions to make it vegan are pretty easy. I am not vegan myself but these recipes are some of my favourites. I hope you get to try them. Let me know if you need me to provide some recipes for you too! Much love from Cairo
as a brazilian I’m so excited for this even though I haven’t ever eaten rabanada since it isn’t something very popular where I live in Brazil. lovely video ❤ really appreciate how respectful you’re towards other cultures and how self aware you’re as a white woman. looking forward for the part 2!
Pasilla and ancho (dried poblano) are two different kinds of chiles - pasilla are longer and skinnier, ancho are fatter and bigger overall and they have different flavors. Have never seen a hydrid of the two (I grow both of them in my garden), but maybe the bag contained some of each. They are very easy to grow and dry for later use, I also freeze them.
Such a fun series! Highly recommend Better than Bouillon’s “no beef” and “no chicken” bouillion bases; they are a bit pricey at the jump but save you money in the long run as they last for so long in the fridge and you can make much more than a carton of broth. You can also adjust the potency this way. Not only great for soups but also rehydrating/flavoring TVP or soy curls or boiling seitan in. 😊
Thank you for noting that this was a Portuguese colonial dish, a lot of Portuguese food gets lost and often deemed as Brazilian which is really culturally insensitive.
This dish originated in Portugal and was taken to Brazil with the Portuguese settlers, the same was done with Feijoada (but according to recipes you see online, it’s a Brazilian dish too).
My tip, use condensed milk to sweeten, vanilla pod and cinnamon. You should fry it in vegetable oil too so it won’t stick
I thought of at least 3 white ladies as soon as you said that. As someone who never got to try many authentic dishes because I was vegetarian at a young age and became vegan before most places had vegan options on their menu, I appreciate you for doing this.
And I appreciate all the authentic restaurants who now have vegan options clearly marked, a separate vegan menu, or are entirely vegan🎉
I LOVE Beryl's channel! I found her channel in the past maybe 3 or 4 months and I had also thought "This would be amazing to have a vegan version of this 🤔"
Let me just say that Merle, seriously you are one of the most interesting, polite, funny, cool people on the internet right now, who's addressing sensitive matters always with a discreet yet honest way. I don't say this for many people but you are a rolemodel, keep up the amazing work, guuurl ❤
Merle, your Kartoffelsalat sounds good! 😂 My mom would love you using the Surig Essig Essence, as she ALWAYS scolds me when I use another kind of vinegar, haha XD she'd say "if even merle uses it, you can as well!". As far as I know, you're supposed to be watering it down with water. The Swabian Potato Salad is my fav salad ever!
My mom 🇲🇽 and I would eat that pozole (minus the sour cream, that doesn’t go). Looks waaay better than Rachael Ray’s.
I just adore you Merle! I do not adore the fact that you feel the need to apologize before you even open your mouth lol. I guess not everyone has the capacity to see your heart and that you operate from a very loving place....but I see you girl! Thanks for being you!!
i just tried pozole for the first time this christmas at a local vegan mexican spot! I def recommend trying it with cilantro and chopped onion on top along with the radish, a squirt of lime, and some tortilla chips on the side. It was so good!
They have an amazing sweetened condensed oat milk now if you want to try it!
So I'm german and I was horrified at the thought of using Essigessenz in cooking, I only use it for cleaning. Learned something new about my own culture, thanks Merle😂
My moms grandma always used it for cooking, because it is less expensive when you only use a little and dilute it with water, like a concentrate☺️ we only use it for cleaning too though😂
Wow, never heard of cleaning products, that could be used in cooking, that sounds really dangerous
@@cathleenwarner1778 It's actually great for cleaning kitchen appliances because it's definitely food safe.
@@cathleenwarner1778it is food safe, but it’s good because it is very acidic. So stuff like chalk or lime(stone) residue can be get rid of by using it. But be careful, some surfaces (stone countertops) can be damaged by it. It is just concentrated vinegar, but also very acidic.
I love this! You did a great job Merle! I really appreciate the cultural sensitivity and respect for the authenticity of the recipe.
Side note- they make coconut condensed milk so hopefully you can see what that tastes like in your next rapanada. ❤
If you're looking for new recipes, in Chile we have "humitas", that are kind of like a tamal but completely vegan and delicious. We also have "porotos granados" which is like a bean and corn stew, it's amazing!
You are so genuine and kind. I hope you had a snuggly and cozy Holiday season! Looking forward to seeing you in 2024! ❤😊
I use ESSIG ESSENZ (as a germany Girl) to clean limescale deposits. Never for food. It is way to sour. If you dont know what to do with it…cleaning!!
From what I've learned, you can always make use of Essigessenz (vinegar essence) in cooking by adding water to it. The ratio would be 1:4 (one part German vinegar essence to 4 parts of water). That's basically what Merle did in the recipe because the broth diluted the vinegar essence in strength and overall flavor.
Bahaha maybe it can clean my insides of all the sweets I’ve been eating
I use this vinegar for cooking too. Its fine, its safe to eat 😊
No need to apologize for expressing and experiencing other cultures. Most people are waaaay too sensitive. We are all here to share, enjoy and learn🫶🏽🫶🏽
Loved It! Mexican almost-vegan fan over here, you totally nailed the pozole💚✨
Yay! Thank you!
It's always interesting to discover some more meals from around the world.
. It for sure looks like you went out of your comfort zone on this to cook these foods so hats off to you. I love worldly cuisine. So many great cooking techniques and ideas that everyone can learn from.
Love this!!!!!! Happy holidays!!!
Merle, you are a genuine joy to watch! I’m not a fellow vegan but I am a major fan of delicious food and I can’t think of a recipe that you’ve made that I hadn’t wanted to try!! Thank you for sharing other cultures’ dishes and appreciating them!
as a brazilian, i have to say that your rabanandas looked amazing! i loved the idea of this video, can't wait for more!
What a fantastic video!!!! So much thought and appreciation was put into this and it's really educational too! Between this and the milk video, you've been putting out some incredible stuff lately. I hope you start getting the recognition you deserve ❤
Thank u for being one of the very few that can keep my attention! Love ur videos!❤
Great recipes to try. Sending greetings from Slovakia.
Absolutely love this video, very excited for more!
Thank you for this video everything looked awesome
Rabanada is amazing with old bread. I promise you!! 🇧🇷✨️🤍 Loved it.
Loved this video! Would love to see more like this
I’m so glad to see a dish from Brasil!
The pozole Rojo looked so good, so I actually think I’m going to make it on New Year’s Eve! 💗
Great video, Merle!
I love this video, definitely would not be mad to see more 😁 it's funny how German potato salad is so much deferent from Czech potato salad and we are neighbors 😄 we made it with carrot, fresh onion, pickles with brine, mayo, some add peas, corn.
corn in czech potato salad :O :O
@@michaela879 yes, I saw this few time 😅 definitely not for me, brrrr
@@anwiel Yeah, not a fan of that either. But anything is better than ham in potato salad 😄
@@michaela879 Ugh, I hated ham in salad even before I went vegan 🤢
Hi Merle! It's lovely that you made some rabanadas. It tastes like Christmas :) Also, it's really nice that you did your research and tried to explain a bit of the history behind the dessert. And so funny that you chose the recipe of Alex Atala, he is a prestigious Brazilian chefs and has a restaurant with 2 Michelin stars 😅
I love this!!! Please do more videos like this one. Im from Puerto Rico. Love your videos and Journey ❤
Rabanadas came to Brazil with Portuguese colonizers because it is a Portuguese recipe. There is a specific bread (cacete) that we use and we do let it be overnight so it gets slightly stale then you combine milk sugar cinnamon and honey, you dip the bread there and then you dip that in the mixed egg and then you cook it like you did（either butter or vegetable oil ) afterwards, like you did, dip it in cinnamon and sugar mix. The ones you did on the video Merle look more like fatias douradas (golden slices) which is another version of rabanadas, I’m glad you enjoyed them. Although yours looked a little bit dry, the end result should be humid bread and not crunchy.
Loved this video, would love to see this become a regular thing, different cultural foods from around the world. I second adding some jackfruit to the pozole!!
Hi Merle, I'm Mexican (born, raised, and still live here), and pozole rojo is the traditional dish my grandma makes every year for Christmas and special occasions, and I can confirm you did great. In my experience, it's not that common to have the sour cream, but if you have the chance to eat it again, I highly recommend the thinly sliced iceberg lettuce, a little raw onion, and lime juice as toppings.
OMG YAY that makes me so sooooo happy!!!!!
We love a respectful cooking queen!
Merle. GIRL. Bobs egg replacer + TJs or sprouts vegan croissant toast is TO DIE FOR. I live for vegan French toast
We NEED a Merle and Beryl TOGETHER cooking video!!
Do you thing hunni!! I’m here for all of it 🌱🌱🌱❤️
merle, i love u so much and i’m so happy to see u trying rabanadas. you did a great job! i’m brazilian and next time you’re making it, let the bread soak longer in the wet misture and when you’re done, leave it in the fridge for about 2 hours before eating it. the texture of it feels like bread pudding and the sugar with cinnamon becomes a syrup. it changes the whole experience of rabanadas. 💖
Ive been watching you for years and just want to say I appreciate how you always credit people of color
As a vegan who always watches Beryls videos and your videos this is awesome!
Glad you liked it!!
This video feels so reminiscent of Beryl’s channel and I’m here for it
I'm Mexican and I loved your take on pozole 👏 we don't add cream to pozole so no need for it 😅 you can add diced onions, lemon juice and eat it with Tostadas. You'll love it even more 😋
love that you tried rabanada!! ❤❤❤
Love how respectful you were for the all the different cultures! Great job! Everything looked delish! Also I use the not chicken and not beef (they also have just veggie) bouillon cubes from the brand Edward and sons! They are fabulous and I buy they at sprouts, but I’ve also seen them at other health food stores. I started using them exclusively because I am gluten free due to allergies and recently discovered not all veggie broth is gluten free. It’s only about $3 for 8 bouillon cubes which gives you 2 quarts of broth in total per pack. I add them to my tofu scrambles for flavor, for soups, stews, tofu marinades, etc. They are my absolute favorite for the flavor and at a fair price!
Great video. My father was Mexican and my mother would often make Pozole. This was way before I was vegan and she made the white version with chicken. Seeing this brought back memories. That French toast recipe looks amazing and I am anxious to try it. Thanks.
hi, Brazilian here and I love how careful you were in explaining and making these, honestly I have no ideia of the origins just my gramma that though me and she makes with condensed milk its sooooo good
YES YES YES More of these please!! I hateeee cooking. And suck at it (hence part of the frustration) but a goal this year is to try and enjoy it and I feel like making it fun like this would help!! I love watching you cook but I get so jealous I can’t eat what you make 😂😩 any tips on getting started on the basics would be much appreciated :)
Ciao and thank you for your nice Video, i will share at Facebook 🙏 i hope, you all had a wonderful christmas time, and many greetings from brunswick in germany and please stay safe 🙃
You've become a very good cook as of late. I'm so happy!
Merle: "I found this nice man..." ... 😂 As a Brazilian that was very funny to me. Thats Alex Atala, for those who don't know, he's probably the most famous and renowned chef in Brazil. He is the owner and head chef at DOM a two Michelin Star restaurant in São Paulo that has been regularly ranked in the top 50 best restaurants in the world for decades. He's worth looking into, and has a super interesting approach to his food (not very vegan friendly though FYI).
LMAOO I could tell he was a man of many accomplishments, but he STILL manages to appear humble. I love him! I subscribed instantly even though I can't understand a word he's saying lmao T god for the captions!
Hahah well you did AMAZING on the rabanada! It's definitely one of those recipes that every household does differently. So glad it translated well with the vegan substitutes
I love these kind of videos, I always learn so much!! 🤍
Beryl’s channel has been a longtime favorite of mine for this reason.
You did so great with these meals, Merle! I really dislike red meat (a holiday staple 😅) and have been shifting to a more plant-based diet so I can’t wait to try some of these recipes myself.
Oh I'm so glad you enjoyed, I've seen a lot of people say the pozole is really good with jackfruit as vegan chicken- might be worth a try!
Love this! Merle, how about a “ dry January “ drinks pairing?
I'm not a vegan but i love vegan dishes and i love authentic cultural dishes so i'm looking forward to trying some of these out!
I always always use vanilla in my French toast and you went to try something amazing lots of butter and brown sugar ontop and roll it up! SOOOO GOOOOOD!
😮💨
You did a very nice job at the Spanish pronunciations, thank for making pozole. Very much a comfort food. My family typically make it for the holidays but I can never have it as they always use chicken or pork in the recipe.
Love this video! I appreciate the appropriate representation of other cultures.
YESS germany! I was born there but moved to america 22 years ago, when I was 1! Also nice curtains / lights girliepop!
I think I’ve seen you juggle more on this channel than irl and it makes me lol every time
Where I live one of the local upscale stores makes vegan posole, is so amazing and yummy, it's my favorite go-to! I really enjoyed this segment that you did! 😊 With my Hispanic roots, I have revamped a lot of my Mexican root foods into vegan. 😋
Lmk if there are any other vegan staples you love!
One of my simple go to is my Spanish rice. The only difference instead of adding real chicken broth, I add faux chicken broth. It's easy you just sauté onion, garlic and raw rice, once it's toasted, you just add the broth and tomato sauce. My grandma taught me to make Spanish rice! 😋
I just came back from Germany and was pleasantly surprised at how the had vegan versions of some traditional dishes. The food was amazing
🇦🇹 Austrian Apple Strudel: You need about 3-4 large apples - its good if they are on the sweeter side. Also: bread crumbs, lemon juice, cinnamon, sugar and home made or store bought puff pastry. 1 sheet is enough. Powdered sugar and a tablespoon of vegan butter.
Preheat ur oven to 180 degrees Celsius - Merle u should know how many degrees Fahrenheit that is.
After, you‘re going to cube your apples ( i personally don‘t peel them that‘s up to you) in about 1cm pieces. Put a teaspoon of cinnamon, like 3 tablespoons of sugar and some lemon juice over them to prevent them from going all brown and sad.
Then u want to roast ur breadcrumbs ( about 6 tablespoons i reckon) in some vegan butter.
I am roughly estimating this since its a family recipe and you know how those go: use a little butter a little milk and some apples. Like how much mom? HOW MUCH?!
Anyways. Once your bread crumbs are toasted u want to spread half of them out in the middle of ur puff pastry - lengthwise. ( make sure the pastry is vegan - in austria most brands are)
Put the apple mixture on top and then again the breadcrumbs. Leave room (a little less than a 1/3 of the width on each side - meaning ur filling only goes in the middle) and about a cm at the „top and bottom“ of your apple mixture.
Now fold the empty sheet over the mixture so it meets in the middle and fold over the sides. U shouldn’t see any apple peeking through. Optionally brush plant milk on top. Bake until the pastry is golden brown
Take out if the oven, let cool and sift some powdered sugar on top. Done :)
Greetings from Vienna, Clara
Posole is so delicious. Do it up with crunched up with tortilla chips and avocado and lime.
I'm so glad you liked Rabanada, I love it! 🇧🇷
It’s delicious
Cevichocho from Ecuador is amazing!! Hope you try it its vegan and easy to make 😊😊
merle! a lot of grocery stores have these edward and sons “not beef” and “not chicken” cubes to make broth from and they’re both really great and cheap! like 2.50 for 8 cubes. the better than bouillon roasted garlic broth is also amazing
merle, i love your videos!! try more brazilian food pleaseee ❤❤
That Brazil thing with the bread reminds me a lot of wentelteefjes, a dutch thing with soaking and baking bread.
German here: you potato salad looked very good! We have many different types of potatoes in Germany:)
I’m vegetarian and I used vegetable broth every time. The only thing I can recommend is to peel the potatoes first and boil them in broth. In my opinion you have more flavour.
I would love to see you make vegan pavlova! Was my first year without it and I miss it sm
You're looking lovely in this video, Merle ❤
I want to try the pozole now. I found a jackfruit version. Reminds me of birria jackfruit tacos I made. I used those same chiles. I think.
Love these cooking videos! So fun.
THISSSS sounds incredible
@@MerleONeal I did not perfect the recipe. You have to kind of fry them in the broth and it just felt wrong. I also felt like I should have marinated the jackfruit more, but ... I need to try again! I'll report back.
Omg I LOOOOOVE your nail polish 😍😍😍😍😍😍😍
Looks great!! I Love vegan pozole 😋
Hey Merle! I'm brazilian(not vegan tho), and rabanada is such an important part of the holiday season for me and my family
Glad that your recipe worked, but you really should try adding the vegan sweet condensed milk to the mixture, it makes such a huge difference in flavor.
As always, great video! 🥰
Loved your video! As a Beryl fan, I know she'll love that you did this too. Because she actually prefers a plant-based diet when she's not filming. I, another white chick, made pozole verde for Christmas, not nearly as good as if a Mexican had made it, but I TRIED.
13:01 Red potatoes are the more avaiable waxy potato. That's what we'd used in the restaurants way back when.
fun fact, if you don't use that Essigessenz (vinegar essence) for cooking after this, it's amazing for cleaning, especially in combination with baking soda hihi
love from germany
I usually make celeriac. Boil it for few minutes, cover it with mixture of flour and water, than bread crumble and fry it.
Im from swabia, germany and in my family the kartoffelsalat is prepared with veggie instead of beef broth because my grandma grow up pretty poor so meat and therefore meat broth was rarely available. So you can definitely swap it out for veggie broth, my family uses a brand called tahedl, its very good!!:)
Love your pozole version, as a suggestion my family loves: add black pepper and cummin, use seitán flavoured with porky powder and you'll raise it a whole lot ❤
Thank you so much for this video, what fun! I haven't had pozole since going vegan a couple years ago, so maybe I'll try it with the mushrooms like you did or maybe some shredded seitan. I wish I'd known you were doing this because I would LOVE to see what you'd do to veganize pierogies! My dear FIL''s mother (RIP, both of you) taught my dear MIL (also RIP) how to make them so that she could celebrate a proper Polish Xmas Eve, My MIL then of course taught me how to make them and I've had success with making them vegan. I think you'd love them
If you're going to make other parts on the same topic, consider making a Ukrainian traditional Christmas dish called Christmas kutia. It's naturally vegetarian, and the only sub needed to make it vegan is replacing honey with something like agave syrup. It's a very simple sweet dish.
O! From the title I got Beryl vibe, love the vegan content alternative ♥️👌
Anthony bourdain would love you!! And it’s great to see another juggler who can’t help themselves 😂Anytime there’s 3 limes/lemons /oranges I must juggle them too 😂
These all look delicious! Keep these authentic cuisine videos coming!!