🇵🇹 Vegan Portuguese Cookbook - OUT NOW!
Вставка
- Опубліковано 25 чер 2024
- Take a look inside my new vegan Portuguese cookbook. I vegan-ized 25 Portuguese recipes from my childhood that I’m thrilled to share with you. Get a glimpse of all 25 recipes including my vegan Portuguese custard tart (vegan pastel de nata). Download your digital copy at the link below!
BUY YOUR COPY of “Da Terra” A Vegan Portuguese Ebook HERE: tastythriftytimely.com/shop/
Visit our website for all our tasty, thrifty, timely recipes: tastythriftytimely.com/
Key Moments:
00:00 Introduction
00:23 Vegan Bifana Round One
03:20 Pimenta Moída
04:16 Vegan Papo Secos
06:45 Vegan "Queijo" Fresco
07:51 Vegan Bolo Lêvedos
08:49 Vegan Portuguese Breakfast Sandwich
09:16 Vegan Chocolate Papas
10:40 Vegan Caldo Verde
11:22 Vegan Portuguese Canja
11:48 Vegan Sopa de Feijão
13:07: Vegan Bifana Round Two
13:27: Seasoned Tremoços
14:09 Vegan Rissóis de "Camarão"
14:59 Portuguese Arroz de Tomate
15:34 Portuguese Favas
16:55 Vegan "Bacalhau"
17:20 Vegan "Bacalhau" com Natas
18:05 Vegan Ervilhas Guisadas
18:46 Vegan Portuguese "Tuna" and Chickpea Salad
20:07 Vegan Azorean "Octopus" Stew
21:04 Vegan Cozido
23:41 Vegan Pastel de Nata
24:41 Vegan Arroz Doce
25:44 Vegan Biscoitos
27:20 Vegan Tripa de Aveiro
29:22 Vegan Malassadas
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Pinterest: www.pinterest.ca/kathrynatTTT...
Facebook: / tastythriftytimely
#tastythriftytimely #veganportugueserecipes #veganportuguesefood
*Our videos include quick cutting and some brief flashes.
Tell me where you are from and what your childhood favourites are 😊!
Bacalhau-à-Brás was certainly one of my favourites growing up in Northern Portugal. My grandma's 'peixinhos da horta' was another show stopper for me. Yum! 😊💫
@@joaofarias6473 bacalhau à brás is definitely on my volume 2 list! An air fryer would probably come in handy for the potatoes in that one. I didn’t know about peixinhos da horta! It’s like Japanese tempura (I knew that tempura originated from the Portuguese but didn’t know about peixinhos da horta) thank you!
@@TastyThriftyTimely That's great! You're welcome 😎👌
I'm from Argentina! And due we're close to Brazil, I decided to learn portuguese, a beautiful language. Some words, and of course, pronunciation is different between Brazil and Portugal, but they share a same root. And i love learning more about other cultures, your cookbook seems amazing
That’s so great. I admire you learning the language! I struggle with languages and I’ve always got by with my poor pronunciation and lack of grammar with my grandparents but now I’m really trying to properly learn. Thank you so much for watching and I’m glad everything looks tasty! 😋
Beautiful food, beautiful couple.
Thank you Brent ☺️!
Those who buy this awesome Portuguese Cookbook are going to be spoiled for choice with all these 😋 recipes. Another amazing video and I am happy that Jeremy from PB with J recommended your channel.
Thank you so much David 😊 I’m so glad you found us through Jeremy. Thank you for all of your support ❤️!
What a Beautiful Labor of Love You Have Created! Thank You for Creating Such A Delicious Way for Us All to Share the Joy of Your Beloved Family Heritage. 🤗💕
Thank you ☺️ it has been really lovely to work on so I’m glad my excitement about it shows. So glad I can finally share the recipes with everyone! Thank you for watching 💕
Because of the wine country, my family immigrated to the Bay Area of Cali (Pleasanton, Livermore). Sousa, de Avillas and Perrys (Pereia)
There is definitely a lot of wine in the food so I’m not surprised 🤣 that sounds like a lovely choice with lovely weather☀️
My grandparents were also from Sao Miguel! A really good linguica is something I miss (I’ve been vegan 17 years).
Ah yes! It’s on my list. I was saying to another commenter that I haven’t ever tried making sausages but I think there will have to be some experiments for volume 2 of this book 😜 have you ever been able to visit São miguel? If you know of any hidden gem vegan spots let me know (we ate a lot of potatoes while we were there 😂)!
So excited to try your recipes! Thanks for making this ebook…we are back in Toronto, after being in Portugal for a couple of months. I am missing the vegan food, the people and the incredible cities.
Oh I bet! Say hi to Toronto for us too! There’s elements to Toronto that we miss but I too would take a trip to Portugal for a couple months over a trip back to Toronto 😝 it’s awesome to hear you found great vegan food while you were there! If you have favourite spots let me know what they were and I’ll make some notes for when we get a chance to go!
Your first e-book is a huge accomplishment, but any chance you are planning to release a hard copy of this? Cookbooks like this are, to me, half recipes, half anthropological essays, and the act of reading an actual physical cookbook of that kind is such a pleasure, like a novel. I have no doubt this would sell as a cookbook in stores or at your website. The recipes here look delectable, and I loved your explanations of them. Thanks for posting!
Oh thank you and I’ll certainly look into whether there is a way to offer a hard copy version. I think there may be a way to do it through Amazon but there might be other options too. I’ll definitely let you know if I’m able to figure that out and I’ll post about it on our community tab so everyone can find it. I’m glad it looks good enough that you’d like a hard copy version ☺️
@@TastyThriftyTimely If it's more expensive for you to make a hard copy, I wouldn't want you and Bryan to shoulder the cost -- maybe some sort of a Patreon-style "stretch goal" on your website? I have the distinct feeling people in the TastyThriftyTimely community would be more than happy to contribute, considering how many copies of the cookbook are probably flying off the digital shelves, right now... :-D
@@blofeld39 oh thank you 😊 it’s been really lovely to share it! My guess is that a company able to create a physical book would just take an even larger portion of the purchase cost. It would probably be too pricey for us to print and ship it but I’ll definitely look into the options this week 👍🏼
@@TastyThriftyTimely That's fair! :-) Always good to look into options -- and it's all beside the point, because physical or not, it's out now, and people can enjoy it.
Can’t wait to get started on the recipes in your E-Cookbook!! 🌾🌶️🥖
Awesome! Keep me posted with what you try and thank you so so much for grabbing a copy 🤗
Well done Kathryn, everything looks lovely. Especially loved hearing about your childhood memories in Portugal. I am originally from Wales, UK but have been living in Mallorca, Balearic Islands for nearly 28 years and can see some similarities with the Spanish cuisine. It's made me want to go to Portugal 😊
Oh that sounds beautiful! I’m so glad you liked the video and I hope you do get a chance to visit Portugal! 😊
@@TastyThriftyTimely Me too, it looks beautiful 😊
The best veganized portuguese food I've ever had was a simple "lanche", the filling had vegan cheese, mushrooms and spinach, instead of the typical ham and cheese. I grew up eating lanches and I missed so much that buttery dough with the creamy filling! Also, as a portuense, I do have to say francesinha is missing from your list! 😂
Francesinha is definitely on my list for a volume 2 🤣! I already have a pretty long list and I’m putting lanche on it! I’ve never had a francesinha but my parents sent me pictures of the one they had in Porto and I didn’t know about “lanche” either so thanks for that idea!
I am also gluten free. Will any if these recipes work for me? This whole video looked delicious!!!
Yes many of them will! The bread and the desserts are the only ones that are tougher to alter. The arroz doce is gluten-free. The tripa (crepe) and biscoitos (cookies) should work pretty well with a gluten-free flour blend although I haven’t tried it myself. The papas (porridge) could be made with starch instead of flour! The soups are all safe (gluten-free pasta in the bean soup). The mains are all safe (gluten-free breadcrumbs on the bacalhau and the bacalhau com natas has a “bechamel” that you can sub starch for the flour). Side dishes and appetizers are all good other than the rissoles and those should be possible with a gluten-free blend for the dough. The cheese is safe and the bifana would just need a gluten-free bun. I hope most of these should be simple enough for you to tweak and enjoy!
@TastyThriftyTimely thank you so much for taking the time to write this. I am excited to try a new Cuisine. 😋 everything looks amazing and I absolutely love lupine and lima beans. I can't find achee anywhere though.
@@1auntievenom ah yes ackee can be a little tough to find and it is pricier for me. You could definitely use lupine beans on the “tuna and potato salad”. The ackee is a really soft and creamy “egg-like” texture which is nice. The lupine beans won’t add that element but they will add the pop of yellow colour. I’m so glad to hear you’re excited to try these recipes and experience a bit of Portugal through them 🥰
Just came back from Portugal! The food was amazing. We loved the country.
I’m so glad you loved it and loved the food! We can’t wait to travel around the mainland!
@@TastyThriftyTimely Something I'm curious about -- does the soil of Sao Miguel, and the crops able to be grown in it, different from that of mainland Portugal because it's volcanic? Maybe a really random ask, but those photos of the gorgeous island landscape brought it to my mind. :-)
@@blofeld39 I would think there are differences between the coastal regions and the interior of mainland Portugal for sure. I know my grandfather talks about the salt water carried in the wind on the island during really windy seasons having an affect on his fruit trees. The island probably has a bit more to deal with in terms of weather fluctuations but I’m not too sure about the exact differences. I’ll have to travel to mainland and find out 😜
@@TastyThriftyTimely Looking forward to seeing that done, if you and Bryan do it for the channel! :-D
By the way, I've already gotten a few more people whom I know are vegan to check out this video and this book -- one of them I know is making vegan Roquefort cheese at home with actual Roquefort mould and... I believe ground nuts? And another is in the GTA, so they'd probably be able to get some of the same ingredients you were able to buy back when you were there. :-) If I go back, myself, I'll have to try that Portuguese place; even if it's not vegan, it looks AMAZING!
@@blofeld39 oh ya the restaurant does look awesome! I actually never ate there because I found them after I was already vegan but the food does look awesome and they were really kind to allow me to come into their kitchen and pick their brains! That cheese sounds amazing (and so does your friend!) and ya the GTA has so many great grocery options. It’s so easy to find anything from any culture.
I very much appreciate that your recipes are drastically scaled down. Even as someone who eats a lot, I can not get through a typical Portuguese amount of food before it'll go bad as one person, and the freezer can only hold so much 😂
Hahaha ok good! I’m glad the smaller yield will work well for you 😂 I’m sure there will be others that quadruple the recipes but Bryan and I couldn’t possibly have gone through that much food (especially with how many times I test the recipes) 😅
@TastyThriftyTimely Haha, that's fair! Yeah, the traditional recipes really are the perfect size for big families, but if you're 1 or 2 people, you can end up drowning in (delicious) food pretty easily if you Male multiple Portuguese recipes together lol. If you're looking for suggestions of other Portuguese recipes to veganize, I'd love to be able to try a francesinha :) My childhood favs were probably bean tarts (Queijadas de feijão), rice pudding, malasadas, caldo verde, sopas and peas with linguiça, so it's great to know that more people will get to try vegan versions of some of these using your recipes now :)
@@zimm2295 ah yes! Francesinha is definitely on my list (I’ve never had the real one but I’m excited to try and get close to it). Queijadas de feijão are on my list too! Thank you so much for letting me know your favourites. It’s so much fun for me to experiment with these so I’m glad my list for a volume 2 book is already so long 😅
Wow, great discovering your channel 😊
Thanks
I’m glad you found us! Welcome 🤗
Live in Sooke and have been to Portugal three times..Love it but not Portuguuese.......am vegan and your food looks amazing.
Oh cool! Hello 👋🏼 I’m glad you found us 🥰 let me know if you have any favourite vegan spots on the island!
What a wonderful video! I truly enjoyed it. I'm Portuguese and definitely going to purchase your ebook. Do you think you can master a vegan version of Linguisa?
Thank you! And that’s interesting 🤔 I haven’t ever tried making a vegan sausage but I’ll put it on my list for sure. That would be great for volume 2! I’ll get working on it!
Was the wine sauce with the favas a nice Chianti? (I couldn't resist! :-P lol)
If I can, I'll buy two of these books -- one for myself, and one for a cousin of mine on the West Coast who's vegan and whom I know will appreciate it. :-)
As an addendum... considering, your background, have you and Bryan been considering a catering company of your own for all those dishes? ;-)
Hahaha good one! I hadn’t even thought of that 😝 that’s really lovely of you and no haha I’ve seen how much work goes into a catering company! We’ll stick with UA-cam 🤣
@@TastyThriftyTimely Hey, was just a thought. :-) You and Bryan make them look so delicious, there's no way I could make them look that good, even if I could match the flavour. lol
@@blofeld39 haha flavour is all that really counts! 😝
@@TastyThriftyTimely Well, surely not just flavour -- also thriftiness and timeliness, as well as tastiness! :-P lol I'm glad all three manage to equally come out on top, when it comes to your recipes.
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