Today’s video is one I was terribly excited to see in my subscription feed on YouTube.
There’s a lot going for this video:
- It is one of the first videos from Feast of Fiction since they’ve made a comeback. I honestly couldn’t be happier for their return, and I excitedly wait for more lovely recipes from them.
- It features Laura from Raw, Vegan, Not Gross and as such is raw, vegan, gluten free and definitely not gross.
- It is a reworking of their earlier Lembas Bread Recipe which I wasn’t terribly fond of. I like this one much better.
I apologize for all the videos lately, but YouTube has been cranking out gems!
This video is from a really amazing show called Raw. Vegan. Not Gross. which is a part of Tastemade on YouTube.
Her food is exactly as described: raw, vegan, and definitely not gross.
I highly recommend checking this show out, and subscribing to Tastemade to keep up with all of their wonderful recipes.
Today’s video is pretty interesting.
I’ve been seeing recipes using chia seeds for a few weeks now, and I wondered what all the fuss was about. After a little research I found out that these little seeds are super nutritious and have comparable nutrition to flax and sesame seeds.
The thing that makes them unique is the way they transform liquids into a gelatinous fluid.
Chia drinks are becoming very popular in the United States, and I’m sure puddings such as this one will as well.
On a semi-related note, I do not enjoy coconut; but I will definitely be giving this a try with chocolate almond milk or even just plain milk to see how it fares.
To see more of Emmy’s videos check out her YouTube Channel.
This recipe is from one of my favorite channels on YouTube. It is a very healthy, low fat, and nutrient rich smoothie made with sesame seeds, a banana and soy milk. All of their recipes are absolutely wonderful, and this one is no exception.
- 1 Ripe Banana
- 250ml Original Unfortified Soy Milk (1.06 cups)
- 2 Tablespoons Ground Black Sesame Seeds (A coffee grinder works well)
- Honey to taste (About ½ Tablespoon should work nicely)
- 3 to 4 ice cubes
If you enjoy cooking or eating Japanese cuisine definitely check out cookingwithdog on YouTube. Their recipes are authentic, the commentary is easy to understand, and chef is absolutely adorable and very talented. Good luck in the kitchen.
안녕하세요(Anyeonghaseyo) everyone! Today I am sharing a traditional Korean 반찬 (Banchan), or side dish.
It is savory, crisp and delicious. I tend to make it in relatively large batches and include it in lunches and dinners over a few days.
This dish is pretty filling while having relatively few calories, and is a good way to incorporate bean sprouts into your diet if you’re unfamiliar with them.
숙주나물 (Sukjunamul) Korean Bean Sprout Side Dish
- Washed Mung Bean Sprouts with Roots Removed
- Chopped Green Onion
- Toasted Sesame Seeds
For Dressing (In Proportion):
- 1 tsp Korean Soy Sauce (Others can be substituted, but they will have a slightly different flavor)
- 1/2 tsp Sesame Oil
- 1 minced Garlic Clove
- 1 pinch Sugar
- Blanch bean sprouts in boiling water for no more than 30 seconds.
- Remove and immediately rinse with cold water until they are chilled. An ice bath works well for this.
- Drain the sprouts well.
- Combine the soy sauce, sesame oil, garlic and sugar in a bowl.
- Combine the green onions with the sprouts.
- Pour on the dressing and mix well.
- Top with sesame seeds.
A pinch of 고추가루 (Gochugaru) Korean red pepper flakes can add a lovely kick to this dish.
Also remember that the dressing is listed in proportions, and any size batch can be prepared from these proportions.
Recipe is adapted from MM’s Kitchen Bites.
First image is from MM’s Kitchen Bites second image was found on Google.