Nav Kaur

Nav Kaur
One of my FAVORITE Thai takeout recipes - Red Curry. It’s got heat and is packed with flavor in every bite, not to mention SUPER easy to make! You’ll definitely never need to order in anymore 🙂 SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: 1 can coconut milk 7-8 oz extra firm tofu 2 cloves garlic 1-1.5 tsp grated ginger 1 red bell pepper - sliced 1 cup bamboo shoots 1/2 cup sliced baby corn 1 cup Thai basil (or reg basil) 1.5 tbsp tamari 1 tbsp coconut sugar 1 tbsp red chili paste 2 tbsp red curry paste Instructions: 1. Start by pressing out your tofu to remove any excess moisture - either by using a tofu press or placing the tofu in a kitchen towel and placing something heavy on top for 30-35 minutes. Once pressed - cut into cubes and set aside. 2. In a saute pan or wok, saute the ginger and garlic until they start to stick to the pan, once they do add in the coconut milk, red curry paste, tamari, red chili paste, and coconut sugar. Mix well to ensure everything is well combined. 3. Add in the baby corn, bamboo shoots, red bell pepper, and basil - mix and cook for about 3-4 minutes on medium heat. Be careful not to overcook your veggies, they’ll become too soft. 4. Add in your cubed tofu and cook for additional 2-3 minutes. 5. Garnish with some more fresh basil and serve with rice. 6. Enjoy! ------------------------------------ **Other takeout recipes you should try** ~Vegan NO FRY Kung Pao Tofu: https://youtu.be/M7VCMGTTMY0 ~Vegan Wonton Soup - https://youtu.be/pojb4l7oeAk ~Takeout Saucy Teriyaki Noodles - https://youtu.be/2LLU_yV7XaM ~Vegan Drunken Noodles - https://youtu.be/hN32g6pJVfY ~Vegan Mongolian Beef Soy Curls - https://youtu.be/5rm3CoHaoV4 ~No Fry Orange Tofu - https://youtu.be/VU61O6eKpGg ------------------------------------ ***Products used in this video*** Coconut Milk: https://amzn.to/3palWcW Bamboo Shoots: https://amzn.to/3pepNG8 Baby Corn: https://amzn.to/3c93NXE Tamari: https://amzn.to/3vN5WAi Red Curry Paste: https://amzn.to/3yQwZg1 Traditional Wok: https://amzn.to/2RedsF7 Cuisinart Saute Pan: https://amzn.to/3ib2V8P Coconut Sugar: https://amzn.to/34mCK77 Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3rMOKIi Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Thai Red Curry 0:30 Hi from The Soulful Cook! 1:31 Ingredients you’ll need 1:43 Let’s start cooking! 5:12 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. You & I by Soyb & Amine Maxwell https://soundcloud.com/soybmusic https://soundcloud.com/aminemaxwell Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: http://bit.ly/l-you-and-i Music promoted by Audio Library https://youtu.be/NS71HLgd9q4
Thai Red Curry with Tofu – Vegan, No Added Oil – Easy Vegan Takeout
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LlpTaHV0SVN1QWFz
Stuffed Bell Peppers .. SUCH a crowd pleaser. These stuffed peppers are made with a mushroom onion mixture that is SO flavorful, it will make you want more. It’s super easy to make, made with minimal ingredients, and it’s gluten free and has no added oil. This dish definitely gives me fall vibes. SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: 3 medium bell peppers-halved 1 onion-finely chopped 12 oz mushrooms-chopped 1/3 cup marinara sauce 1/3 cup gluten free bread crumbs 2 cloves garlic 1.5 tsp paprika 1.5 tsp Italian seasoning 1/2 tsp salt Extra: Vegan cheese -optional 1-2 tbsp bread crumbs Instructions: 1. Preheat oven to 350º 2. Rinse and cut bell peppers in halves and set aside 3. In a sauté pan, add onions and sauté for 3-4 minutes until soft and translucent (use a little bit of water or broth to prevent the onions from sticking or burning to the pan). 4. Add in mushrooms and garlic and sauté for an additional 5-6 minutes, until the mushrooms are cooked through. 5. Add salt, paprika, and Italian seasoning and mix. Then add the marinara sauce and bread crumbs, stir to combine well 6. Line the halved bell peppers into a baking pan or baking dish and carefully stuff each one with the mixture - be careful to not overstuff the peppers. 7. Sprinkle some more bread crumbs on top with some vegan cheese (optional) 8. Bake at 350º for 20-25 minutes 9. Enjoy 🙂 ------------------------------------ **Try our favorite baked dishes** ~Vegan Cajun Pizza: https://youtu.be/0y4Qf_7t5kQ ~Vegan Lasagna Rollups: https://youtu.be/7hoZl5phKRM ~Vegan Meatball Subs: https://youtu.be/P8zxr9fCV1E ~No FRY Falafel & Hummus: https://youtu.be/3yodF3-CAao ~Vegan Buffalo Tofu Sliders: https://youtu.be/6oax7iSq74U ------------------------------------ ***Products used in this video*** Nutritional Yeast: https://amzn.to/3btGckk GF Bread Crumbs(used in video): https://amzn.to/35AWjKG​ GF Nut/Bread Crumbs Italian style (highly recommend): https://amzn.to/33r0aXO​ Bamboo Chopping Block: https://amzn.to/3kfSnTA​ Himalayan Pink Salt: https://amzn.to/2DW7kLd​ Pyrex Baking Dish: https://amzn.to/37T9Ih9 Cuisinart Saute Pan: https://amzn.to/3bujng5 Pioneer Woman Spatulas: https://amzn.to/3kh6RT6​ Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Stuffed Peppers 0:30 Hi from The Soulful Cook! 1:31 Ingredients you’ll need 1:44 Make the peppers 5:21 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: LiQWYD - Take Off Music provided by Vlog No Copyright Music. Creative Commons - Attribution 3.0 Unported Video Link: https://youtu.be/Bs-bdHSC-rw
Stuffed Bell Peppers – Vegan, Gluten Free, No Added Oil
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LlF2clVJTjRIaUlv
A creamy pesto pasta that you NEED in your life. This recipe is so easy to make and takes only about 10 minutes (depending on how long your pasta takes to cook). It’s perfect for those busy nights and you need something quick. I used 3 different kinds of greens (parsley, spinach, and basil), but you can switch it up however you like! The best part of this recipe is that it’s oil free, gluten free, and you can even make it nut free by swapping the cashews for hemp seeds. SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: Cooked gluten free pasta Pesto: 1 bunch fresh parsley 1 bunch baby spinach 1 bunch fresh basil 2-3 cloves garlic Juice of 1 lemon 2 tbsp nutritional yeast 7 oz (1/2 block) firm tofu 3/4 cup non dairy milk 2 tbsp cashews (swap for hemp seeds to make nut free) 1/2 tsp salt 1 tsp pepper 1.5 tbsp corn starch Instructions: 1. Cook your pasta according to package instructions 2. Add all pesto ingredients into high speed blender and blend until smooth 3. Transfer to saute pan and add in cooked pasta - combine well 4. Serve and enjoy 🙂 ------------------------------------ **Try our favorite Pasta dishes** ~Vegan Cajun Pasta: https://youtu.be/gKUfJHM1wzQ ~Vegan Fettuccine Alfredo: https://youtu.be/Sz8g2SlURv4 ~Vegan Lasagna Rollups: https://youtu.be/7hoZl5phKRM ~Vegan Chickpea Noodle Soup: https://youtu.be/h7mVAXxA_JA ~Creamy Mac & Cheese https://youtu.be/-KRhy5F2eds ~Vegan Baked Ziti: https://youtu.be/BabQbPSsqZI ~Vegan Tofu Parmesan: https://youtu.be/NtPzPu5uRdU ------------------------------------ ***Products used in this video*** Nutritional Yeast: https://amzn.to/3btGckk Gluten Free Farfalle Pasta; https://amzn.to/3weBRJp (my favorite) Corn starch: https://amzn.to/3yhgusK Cuisinart Saute Pan: https://amzn.to/3bujng5 Vitamix: https://amzn.to/3yWh4wl Pioneer Woman Spatulas: https://amzn.to/3kh6RT6​ Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Creamy Pesto Pasta 0:30 Hi from The Soulful Cook! 1:31 Ingredients you’ll need 1:45 make the Pesto! 3:38 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: DayFox & MusicbyAden - Poolside Music provided by Vlog No Copyright Music. Creative Commons - Attribution-ShareAlike 3.0 Unported Video Link: https://youtu.be/XIX1q0-Rndg
Easy Creamy Pesto Pasta in 10 minutes – Vegan, Gluten Free, Oil Free
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LnBBSXJjTlRxQnRF
Vegan homemade caramel + melted chocolate = heaven! These Vegan Chocolate caramel bars are absolutely amazing! I couldn’t stop eating them. The homemade caramel is SUPER easy to make and made without adding any overly fattening ingredients like coconut milk or refined sugar. This entire recipe is made without any gluten and without any refined sugar - you can even make it oil free too! SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: Crust layer: 1.5 cups almond flour 5 pitted medjool dates 2 tbsp vegan butter or coconut oil (optional- omit to make oil free) Homemade caramel: 1/3 cup creamy peanut butter 3/4 cup maple syrup 2 tsp vanilla extract 2 tbsp almond milk or any non-dairy milk All else: 1.5 cup melted vegan chocolate Instructions: 1. Preheat oven at 350º and line a square pan with nonstick parchment paper 2. Add almond flour and coconut sugar to a food processor and turn on - while it’s on, start adding dates one at a time until a dough texture forms. 3. Press into the pan lined with parchment paper - and press down to flatten. 4. Bake for 20-25 minutes until golden brown. Let cool completely 5. In a medium sized bowl, add all the caramel ingredients and mix thoroughly - it should be lump free and a pourable consistency. If it’s too thick, add a tsp of almond milk at a time to thin it down. If it’s too thin, add 1.5 tsp of peanut butter at a time to thicken it. 6. Pour it directly over the cooled crust and spread over evenly - freeze for 35-45 minutes. 7. Melt your vegan chocolate over a double boiler and let cool down completely - do not try and pour it while it’s still warm/hot - it will ruin the consistency 8. Once the chocolate is cooled down - pour it directly over the crust/caramel and spread evenly. Be quick to spread because the chocolate will harden really fast! 9. Keep in the fridge for about an hour until it’s chilled completely 10. Cut into desired shape - note: the chocolate will NOT let you cut into pretty, perfect sized bars - it will go all over the place, which I think adds a little bit of character to it. 11. Enjoy 🙂 ------------------------------------ **Try our favorite Pasta dishes** ~Vegan Brownie Trifle: https://youtu.be/ZKdpN2S0fb4 ~Vegan Biscoff Cheesecake: https://youtu.be/hREPboqBcw8 ~Banana Cream Pie: https://youtu.be/9LVFKE5G9VM ~Vegan Chocolate Sheet Cake: https://youtu.be/HNHsTPHB4Mg ~White Chocolate Cheesecake: https://youtu.be/jbKJOscYLVg ------------------------------------ ***Products used in this video*** Vanilla Extract: https://amzn.to/3l2BmwU Pure Maple Syrup: https://amzn.to/2JavGmO Organic Medjool Dates: https://amzn.to/32ciPqC Hu Chocolate Bars: https://amzn.to/3lEsSzm Almond Flour: https://amzn.to/2VD41Rs Creamy Peanut Butter: https://amzn.to/37pIgY7 Square Baking Pan: https://amzn.to/3rZfYNB Pioneer Woman Spatulas: https://amzn.to/3kh6RT6​ Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Chocolate Caramel Bars 0:26 Hi from The Soulful Cook! 1:26 Make the crust 3:11 Make the Caramel 5:10 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: Vendredi - Deep Sea Music provided by Vlog No Copyright Music. Creative Commons - Attribution 3.0 Unported Video Link: https://youtu.be/XlzOXLOMiOY
Chocolate Caramel Bars – Vegan 'Twix' Bars' – Gluten Free, No Refined Sugar – Homemade Vegan Caramel
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LjJPdmtnVHhSYXBZ
An Indo-Chinese favorite, Manchurian Tofu is PACKED with flavor and simple ingredients. You can make it the traditional way, which is with cauliflower, but I like to change it up a little bit to get some extra protein in my diet. This gluten free and oil free recipe is super easy to make and is a huge crowd pleaser. ------------------------------------ Ingredients: For the tofu: 12 oz extra firm tofu - pressed & cut into cubes 1/2 cup chickpea/gram flour 3 tbsp corn flour 1 tsp red chili powder 1 tbsp ginger garlic paste 1/2 cup + 2 tbsp water Salt to taste For the sauce: 1/2 red onion - chopped 1 bell pepper - chopped 1/2 jalapeno - finely chopped 1/4 cup chopped green scallions 1 tbsp tamari 2 tbsp tomato sauce 1 tbsp ginger garlic paste 1 tsp rice vinegar 1 tsp red chili paste Optional: Green scallions for garnish Instructions: 1. Preheat the oven to 425º and line a baking sheet with non stick parchment paper 2. Start by pressing tofu to remove all the excess moisture. Then cut into bite sized cubes 3. Whisk together the remaining tofu ingredients to create a batter - make sure you whisk until smooth, there shouldn’t be any lumps. 4. Transfer tofu to the batter and gently mix together. Ensure all the tofu is covered in the batter 5. Transfer tofu to the baking sheet by taking one piece at a time - try to shake off any excess batter before transferring to baking sheet. 6. Bake at 425º for 20-25 minutes or until golden brown 7. While the tofu is baking, make the sauce 8. Add onions, jalapeño, and ginger garlic paste to a hot skillet - saute for 3 minutes. Add a little bit of water if the onions start to stick to the skillet 9. Add the chopped bell pepper and cook 8-10 minutes 10. Add the soy sauce, vinegar, tomato sauce, chili paste, ginger garlic paste, and mix well - cook for 5 minutes until the sauce starts to thicken. Add water as needed 11. Add the tofu and combine well 12. Garnish with green scallions and serve hot ------------------------------------ **More yummy recipes you’ll love** ~Vegan Orange Tofu: https://youtu.be/VU61O6eKpGg ~Vegan Sesame Tofu: https://youtu.be/qwVch3NGapI ~Vegan Tandoori Tofu: https://youtu.be/QWbXktc4Uog ~Vegan Tofu Parmesan: https://youtu.be/NtPzPu5uRdU ~Vegan Butter Chicken with Tofu: https://youtu.be/lFmD2uBb1_w ~Crispy NO fry Vegan Buffalo Sticks: https://youtu.be/Sv8MUuPccuk ------------------------------------ ***Products used in this video*** Chickpea flour: https://amzn.to/3bi2lB0 Corn flour: https://amzn.to/37pIGhl Tofu press: https://amzn.to/3dmFln6 Tomato Sauce: https://amzn.to/3bcxoOQ Ginger Garlic Paste: https://amzn.to/37qY39v Chili paste: https://amzn.to/37o8PgO Red chili powder: https://amzn.to/2NeVj8d Tamari: https://amzn.to/3d824Dr Cuisinart nonstick skillet: https://amzn.to/2Zey8gD Nonstick parchment paper: https://amzn.to/3oWMSv4 Baking sheet: https://amzn.to/2LxNREs Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Manchurian Tofu 0:16 Hi from The Soulful Cook! 1:30 Make the tofu 3:36 Make the sauce 6:02 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: LiQWYD - I Need You Music provided by Vlog No Copyright Music. Creative Commons - Attribution 3.0 Unported Video Link: https://youtu.be/rJYR6xULGAk
NO FRY Manchurian Tofu (DRY) – Vegan | Oil Free | Gluten Free
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LkVFQUdFUXpESTZB
I’m in love! This sushi bowl is INCREDIBLY easy to make and super affordable too! It’s made with marinated teriyaki soy curls using homemade teriyaki sauce, which is out of this world good! I made mine twice just to store for the nights I’m feeling lazy. It’s the perfect sauce to add on top of your dishes or marinate your tofu/soy curls/veggies in. ------------------------------------ Ingredients: 2 cups soy curls (or tofu) For the teriyaki sauce: 1/2 cup water 1/2 cup tamari 1/3 cup coconut sugar 2 cloves minced garlic 1 tsp chili paste 2 tsp grated ginger 2 tbsp rice vinegar 1 tbsp cornstarch + 1 tbsp water For the sushi bowl: Cooked brown rice Chopped scallions Peeled carrots Sliced cucumbers Pickled ginger Sesame seeds Instructions: 1. Start by prepping your soy curls (if you’re using tofu, then skip this step and just make sure you press your tofu prior to cutting). Soak your soy curls in boiling hot water for 10 minutes, then drain and rinse under cold water, squeeze the soy curls to get rid of any excess moisture. Set aside 2. Make your teriyaki sauce - in a medium saucepan, add the water, tamari, coconut sugar, garlic, ginger, rice vinegar, and chili paste - mix well and let simmer for 3-4 minutes 3. Make your cornstarch slurry and slowly add that in to the saucepan - mix until sauce thickens and remove from heat. 4. Pour MOST of the sauce over the soy curls (reserve some for later) and combine to make sure all the soy curls are covered in the teriyaki sauce. 5. Marinate for 30 minutes 6. In a hot skillet, cook the soy curls until they start to brown - about 10 minutes. 7. Assemble your sushi bowl with your favorite add-ins; I used brown rice, peeled carrots, sliced cucumbers, avocado, pickled ginger, and chopped scallions. 8. Garnish with sesame seeds and top with leftover teriyaki sauce - enjoy! ------------------------------------ **More yummy recipes you’ll love** ~Vegan Orange Tofu: https://youtu.be/VU61O6eKpGg ~Vegan Sesame Tofu: https://youtu.be/qwVch3NGapI ~Vegan Dumplings: https://youtu.be/yo0Qy7CJrb8 ~NO FRY Samosas: https://youtu.be/3aVp6jpOIck ------------------------------------ ***Products used in this video*** Soy curls: https://amzn.to/2OVXyh5 Garlic Press: https://amzn.to/3pLG7fX Pickled Ginger: https://amzn.to/2P8JQrp Organic Coconut Sugar: https://amzn.to/3qOno4X Rice Vinegar: https://amzn.to/3smPhRT Cornstarch: https://amzn.to/3upYgnd Hand grater: https://amzn.to/3pSC1Tb Chili paste: https://amzn.to/37o8PgO Tamari: https://amzn.to/3d824Dr Cuisinart nonstick skillet: https://amzn.to/2Zey8gD Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Teriyaki Sushi Bowl 0:21 Hi from The Soulful Cook! 1:18 Ingredients You’ll Need 1:30 Teriyaki Sauce 4:15 Make the sushi bowl 5:33 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: AWN - Nouvelle Lune (Vlog No Copyright Music) Music provided by Vlog No Copyright Music. Video Link: https://youtu.be/VZJ9PGyPHkg
EASY Teriyaki Sushi Bowl with Soy Curls – Vegan, Gluten Free, Oil Free
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LjlXU1ByRkpSLWJR
Mmmm.. Creamy and delicious Vegan Mushroom Stroganoff. This is the mushroom lover’s ultimate dream dish. It’s so flavorful and made with simple ingredients and super easy to make. SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: 16 oz gluten free pasta - cooked 1 can coconut milk 12 oz sliced mushrooms 2 tbsp vegan butter -optional, leave out for oil free 2 tbsp nutritional yeast 1-1.5 tbsp paprika 2 tbsp gluten free flour 1.5 tbsp white wine vinegar 2 cloves minced garlic 1/3 cup veggie broth Salt & Pepper to taste Instructions: 1. Cook pasta according to package instructions 2. In a hot pan, add vegan butter (leave out if you want to keep this oil free). Add sliced mushrooms and cook until browned and fully cooked through. 3. Add minced garlic and sauté for another 2-3 minutes. Add white wine vinegar, veggie broth, and flour - mix well to combine. Add coconut milk and mix. 4. Add nutritional yeast and paprika - mix well and let simmer for 3-4 minutes 5. Add Salt/Pepper and cooked pasta, stir until everything is fully incorporated 6. Serve and enjoy. ------------------------------------ **Try our favorite Pasta dishes** ~Vegan Cajun Pasta: https://youtu.be/gKUfJHM1wzQ ~Vegan Fettuccine Alfredo: https://youtu.be/Sz8g2SlURv4 ~Vegan Lasagna Rollups: https://youtu.be/7hoZl5phKRM ~Vegan Chickpea Noodle Soup: https://youtu.be/h7mVAXxA_JA ~Creamy Mac & Cheese https://youtu.be/-KRhy5F2eds ~Vegan Baked Ziti: https://youtu.be/BabQbPSsqZI ~Vegan Tofu Parmesan: https://youtu.be/NtPzPu5uRdU ------------------------------------ ***Products used in this video*** Nutritional Yeast: https://amzn.to/3btGckk Gluten Free Spiral Pasta: https://amzn.to/3zuHnJG Organic Coconut Milk: https://amzn.to/3eRZfXd Gluten Free Flour: https://amzn.to/3BDqX3C Organic Veggie Broth: https://amzn.to/3omeaMI Cuisinart Saute Pan: https://amzn.to/3bujng5 Pioneer Woman Spatulas: https://amzn.to/3kh6RT6​ Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Mushroom Stroganoff 0:59 Hi from The Soulful Cook! 2:00 Ingredients You’ll Need 2:14 Time to make some stroganoff 5:02 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: INOSSI - Sunset Eyes Music provided by Vlog No Copyright Music. Creative Commons - Attribution 3.0 Unported Video Link: https://youtu.be/a9OmMXS1P-M
Vegan Mushroom Stroganoff – EASY Vegan Pasta – Gluten Free
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3Lm9URE5TVGFQRFpR
This super easy SPICY MISO RAMEN is so delicious, you’ll forget about take out…You can easily substitute the tofu and mushrooms with other veggies of your choice - but they definitely add tons of texture and flavor to the ramen. This recipe is fool proof and made with simple and easy accessible ingredients, plus it’s gluten free & oil free..so yay! ------------------------------------ Ingredients: 6 cups veggie broth 4 ramen noodle stacks-cooked 2 tbsp white miso paste 1/3 cup non dairy soy milk - unsweetened 1 tbsp tamari 1.5 tbsp red chili paste 1/2 tbsp coconut sugar 3 scallions (white & green) 2 cloves minced garlic 1-2 tsp grated ginger toppings: Sautéed mushrooms (Pref. Shiitake) Cubed tofu Corn Instructions: 1. Cook your ramen noodles according to package instructions 2. In a stock pot, add the white parts of the scallions and sauté for 1 minute, then add ginger and garlic and sauté until browned - use a little bit of water or broth to prevent burning or sticking. 3. Add in the veggie broth - Scoop out a little bit of broth and add to the miso paste, mix well until it becomes a thin paste, add to the broth and and mix (make sure there are no lumps). Add the soy milk, tamari, red chili paste, and coconut sugar - bring to a boil. 4. Add in the sautéed mushrooms and tofu - I just sautéed some mushrooms and cubed tofu in a frying pan with tamari until they browned. Let simmer for 3-4 minutes 5. Add in the cooked noodles and mix well. 6. Garnish with green scallions and enjoy. You can also top with more mushrooms, corn, bok choy, and other veggies of your choice. ------------------------------------ **Try some of our other favorite takeout recipes* ~NO FRY Kung Pao Tofu: https://youtu.be/M7VCMGTTMY0 ~Wonton Soup: https://youtu.be/pojb4l7oeAk ~Vegan Drunken Noodles: https://youtu.be/hN32g6pJVfY​ ~No Fry Manchurian Tofu: https://youtu.be/48mRMFhmTlE​ ~Vegan Mongolian Beef: https://youtu.be/5rm3CoHaoV4​ ~NO FRY Orange Tofu: https://youtu.be/VU61O6eKpGg​ ------------------------------------ ***Products used in this video*** Unsweetened Soy Milk: https://amzn.to/36WUZkw Gluten Free Soy Sauce (Tamari): https://amzn.to/3nC5GyZ Chili paste:https://amzn.to/3i9bGhy GF Ramen Noodles: https://amzn.to/35AGH9a Organic White Miso Paste: https://amzn.to/3oFwKyM Organic Veggie Broth (low sodium): https://amzn.to/3i9bKxO Stock pot: https://amzn.to/2MUfYOd Tofu Press: https://amzn.to/3oHaxjF Blue Diamond Frying Pan: https://amzn.to/2LluUoq Garlic Press: https://amzn.to/39fSlqY Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Miso Ramen 0:34 Hi from The Soulful Cook! 1:38 Ingredients You’ll Need 1:49 Time to make some ramen 5:29 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: Hotham - Find Music provided by Vlog No Copyright Music. Creative Commons - Attribution 3.0 Unported Video Link: https://youtu.be/lE4Hu2e4Hpk
EASY Miso Ramen – Vegan, Gluten Free, & Oil Free – EASY Vegan Takeout
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LjVrbGFiSUp0Yjk0
Double Chocolate Chip muffins = double the yumminess! These muffins are super easy to make and are absolutely out of this world delicious. Not only are these muffins gluten free, but they’re made without adding any oil or any refined sugar - healthy & tasty. ------------------------------------ Ingredients: 2 ripe bananaas 1/2 cup + 2 tbsp GF flour 1/2 cup cocoa powder 1/4 cup coconut sugar 1/2 cup date paste 1/4 cup unsweetened applesauce 1 tsp vanilla extract 1 tsp baking powder 1/2 cup vegan chocolate chips - melted 1/2 cup vegan chocolate chips Instructions: 1. Preheat oven to 350º F 2. In a stand mixer, mix the bananas until they are completely mashed and no lumps are remaining 3. Add in the sugar, date paste, applesauce, vanilla extract, and melted chocolate - mix until completely incorporated 4. Add in the gluten free baking flour, cocoa powder, and baking powder - mix until well combined 5. Fold in another 1/2 cup of vegan chocolate chips. Be careful not to overmix, gently fold in the chocolate chips 6. Line a muffin/cupcake pan with liners and feel 2-3 tbsp of the mixture into each liner. You can also use an ice cream scoop to ensure each muffin is the same size. 7. To add even more chocolate, add a couple of chocolate chips before baking them in the oven 8. Bake at 350º for 20-22 minutes ------------------------------------ **Some of our FAVORITE Vegan Desserts** ~Vegan Brownie Trifle: https://youtu.be/ZKdpN2S0fb4 ~Vegan Biscoff Cheesecake: https://youtu.be/hREPboqBcw8 ~Banana Cream Pie: https://youtu.be/9LVFKE5G9VM ~Vegan Chocolate Sheet Cake: https://youtu.be/HNHsTPHB4Mg ~White Chocolate Cheesecake: https://youtu.be/jbKJOscYLVg ------------------------------------ ***Products used in this video*** Hershey’s Cocoa Powder: https://amzn.to/3bcmMRz Organic Brown Coconut Sugar: https://amzn.to/3pWnQNr Baking Powder: https://amzn.to/38lGOav Muffin/Cupcake Pan: https://amzn.to/3njTPFx Foil Cupcake/Muffin Liners: https://amzn.to/3s1BRLL KitchenAid Stand Mixer: https://amzn.to/35j7fvn Nestle Tollhouse Allergen Free Chocolate Chips: https://amzn.to/376QLbh Medjool Dates: https://amzn.to/37S93Mu Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL Gluten Free Baking Flour: https://amzn.to/3qWhhfg Baking Sheet Pans: https://amzn.to/3gONKPT Parchment Paper: https://amzn.to/3oWr4Af ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Double Chocolate Chip Muffins 0:21 Hi from The Soulful Cook! 1:25 Ingredients You’ll Need 1:40 Time to make some muffins 5:05 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Track: Rainforest — Vendredi [Audio Library Release] Music provided by Audio Library Plus Watch: https://youtu.be/8s2gIOsxMok Free Download / Stream: https://alplus.io/rainforest
Vegan Double Chocolate Muffins – Gluten Free – No Added Oil
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LjhQazE3c240em5v
Creamy Vegan Mushroom Risotto is happiness in a bowl.. it’s made with minimal ingredients and SUPER easy to make. The simplicity of this dish is possibly what makes it so good! It’s packed with flavors, nutrition, and deliciousness in every bite. This is definitely a dish to impress.. non-vegans too! SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: 1/2 cup Arborio rice 1 onion - finely chopped 2-3 cups sliced mushrooms 2 cloves minced garlic 1.5 cups veggie broth 2 tbsp vegan butter (optional-skip for oil free) 3-4 tbsp coconut milk (optional-skip for fat free/wfpb) 1 tbsp tamari 1 tbsp balsamic vinegar Salt & pepper to taste Instructions: 1. In a large pot, heat 1 tbsp vegan butter (skip if making oil free) add in the chopped onions and sauté until translucent - 2-3 minutes. 2. Add in the minced garlic and sauté for an additional 3-4 minutes or until onions are cooked through. 3. Add in the arborio rice and 1/4 cup of veggie broth - stir to combine and cook on low until the broth has absorbed. Add in another 1/4 cup of broth and stir until broth has absorbed, repeat until rice is al dente. (I used about 1.5-2 cups of broth). You will be left with a creamy, thick consistency. 4. Add in coconut milk (skip if making fat free) and salt/pepper to taste - stir to combine and set aside. 5. In a separate pan, add the remaining 1 tbsp vegan butter (skip if making oil free) and mushrooms. Sauté until soft then add balsamic vinegar and tamari. Toss until the mushrooms are completely glazed. 6. Add mushrooms on top of cooked risotto and garnish with some homemade vegan parmesan or chopped parsley. 7. Enjoy! ------------------------------------ **Other vegan favorites you'll love** ~Creamy Cajun pasta: https://youtu.be/gKUfJHM1wzQ ~No FRY Baked Falafel: https://youtu.be/3yodF3-CAao ~Vegan Scalloped Potatoes: https://youtu.be/wzmVEwB_n6c ~Vegan Cheesy Quesadillas: https://youtu.be/jqcSvJNXQjQ ***Products used in this video*** Pacific Veggie Broth: https://amzn.to/3ekJsj4 Arborio Rice: https://amzn.to/3kp9jub Tamari: https://amzn.to/3klEt5y Balsamic Vinegar: https://amzn.to/3yYlLVN Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Bamboo Chopping Block: https://amzn.to/3kfSnTA Himalayan Pink Salt: https://amzn.to/2DW7kLd Glass Mixing Bowls: https://amzn.to/2DVN6RL ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook 0:00 Creamy Vegan Mushroom Risotto 0:37 Hi! from The Soulful Cook 1:34 Ingredients You’ll Need 1:46 Time to cook! 5:47 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: Luke Bergs - Tropical Soul Music provided by Vlog No Copyright Music. Creative Commons - Attribution-ShareAlike 3.0 Unported Video Link: https://youtu.be/rQV9GDOc3Lo
Creamy Vegan Mushroom Risotto – Easy Vegan Italian Food
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LjViN0YtUWxBNlkw
A homemade Vegan pizza crust with only 3 ingredients - completely yeast free and oil free! This Vegan Cajun Chicken Pizza will seriously blow your mind, it’s that good. The dough can withstand any toppings - I used soy curls which are a bit on the heavy side and it still cooked through completely. You can customize the pizza with any toppings of your choice, but trust me you will absolutely LOVE this pizza. ------------------------------------ Ingredients: For the pizza crust: 1.5 cups all purpose flour 1 tsp salt 3/4 cup warm water + more as needed For the pizza: Homemade Ricotta Cheese - https://youtu.be/NL6qrmpbxLI Marinara sauce of your choice 1/2 cup rehydrated soy curls 1 tbsp cajun seasoning Banana peppers Sliced red onions Chopped spinach 6 cloves minced garlic Instructions: 1. Preheat the oven to 450º 2. Start by making your dough - add salt and flour to a large mixing bowl and mix. 3. Make a well in the middle and add the warm water - start slowly incorporating the flour and water together using a fork or spoon until completely combined. 4. Knead to form a dough, use more water as needed. 5. Shape the dough into a ball form and cover with plastic wrap - chill in the fridge for 20-25 minutes 6. After chilled, dust your surface with some flour - cut your dough in half - cover 1/2 the dough in plastic wrap and start working with the other half. 7. Roll dough into a ball and flatten it using your hands. Using a rolling pin, roll into a large flat disc. You can also use your hands/knuckles to stretch out the dough a little bit larger. 8. Once you’ve reached your desired shape and size, transfer to a nonstick pizza pan 9. To your soy curls, add the cajun seasoning and mix until well combined - set aside. 10. Start forming your pizza by adding the sauce, ricotta cheese (or any other vegan cheese of your choice), soy curls, and remaining toppings. 11. Bake in the oven for 15 minutes 12. Cut and enjoy 🙂 ------------------------------------ **Try these other yummy recipes* ~Vegan Buffalo Tofu Sliders: https://youtu.be/6oax7iSq74U ~Creamy Mac & Cheese: https://youtu.be/-KRhy5F2eds ~Chickpea Sliders: https://youtu.be/t7yRtsX3RAM ~Sweet Potato Black Bean Burgers: https://youtu.be/mNApdiFEIOo ~Vegan Scalloped Potatoes: https://youtu.be/wzmVEwB_n6c ------------------------------------ ***Products used in this video*** Unbleached All purpose flour: https://amzn.to/3udtxsH Butler Soy Curls: https://amzn.to/3rCVVm7 McCormick Cajun Seasoning: https://amzn.to/3dpa8xU Banana Peppers: https://amzn.to/3wh6tLw Nonstick Pizza Pan: https://amzn.to/39qr6e3 Pizza Wheel: https://amzn.to/3dnfrOA Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/simplylivingxthesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Homemade Cajun Chick’n Pizza 0:49 Hi from The Soulful Cook! 2:03 Homemade Pizza Crust - Yeast Free/Oil Free 4:45 Cajun ‘Chick’n’ Pizza 6:44 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: Ikson - Paradise (Vlog No Copyright Music) Music promoted by Vlog No Copyright Music. Video Link: https://youtu.be/glMhD3EU46k
Vegan Cajun Pizza with Soy Curls – Yeast Free & Oil Free-3 ingredient crust
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LjB5NFFmXzd0NWtR
Cold Pasta Salad on a hot summer day...YES PLEASE!!! This Vegan Pasta Salad is perfect for a cold lunch and the dressing is completely OIL FREE and gluten free! This dish is perfect for picnics, big gatherings, and fun summer bbqs! SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: For the dressing: 5 oz firm tofu1 tsp Italian Seasoning1/4 cup water2 tsp apple cider vinegar1 clove garlicsalt and pepper to taste2-3 tbsp non dairy yogurt For the salad 8 oz cooked GF rotini pasta - cooled down at room temperature 1 cup english cucumbers (cut in halves or quarters) 1 cup cherry tomatoes (cut in halves) 1/2 cup thinly sliced red onions 1 cup chopped spinach oil free dressing Mango Peach Ice Cream: 1.5 cup frozen mango chunks 1/2 -1 cup frozen peaches 5 bananas - sliced & frozen 2 tbsp maple syrup 3/4 cup almond milk Instructions: 1. cook your pasta according to the package instructions 2. make the dressing by adding all the ingredients into a blender (I always use Vitamix) and blend until smooth 3. Put together the salad - mix the pasta, veggies, and dressing - toss to combine. Make sure all of the pasta and the veggies are mixed thoroughly in the dressing 4. Refrigerate for at least 30-35 minutes before serving. ------------------------------------ **Try our favorite Pasta dishes** ~Vegan Fettuccine Alfredo: https://youtu.be/Sz8g2SlURv4 ~Vegan Lasagna Rollups: https://youtu.be/7hoZl5phKRM ~Vegan Chickpea Noodle Soup: https://youtu.be/h7mVAXxA_JA ~Creamy Mac & Cheese https://youtu.be/-KRhy5F2eds ~Vegan Baked Ziti: https://youtu.be/BabQbPSsqZI ~Vegan Tofu Parmesan: https://youtu.be/NtPzPu5uRdU ***Products used in this video*** Organic GF Brown Rice Rotini Pasta: https://amzn.to/2HjLEtz Vitamix: https://amzn.to/302Y8fE Apple Cider Vinegar: https://amzn.to/3cozHhZ Italian Seasoning: https://amzn.to/3cvhLCk Salad Server Set: https://amzn.to/3hSbPnP Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Bamboo Chopping Block: https://amzn.to/3kfSnTA Himalayan Pink Salt: https://amzn.to/2DW7kLd Glass Mixing Bowls: https://amzn.to/2DVN6RL ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3iGhRsy Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook 0:00 Vegan Cold Pasta Salad 0:32 Hi! from The Soulful Cook 1:30 OIL FREE Dressing 3:08 Pasta Salad 4:35 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Lioness (Instrumental) by DayFox https://soundcloud.com/dayfox Free Download / Stream: https://bit.ly/lioness-instrumental Music promoted by Audio Library https://youtu.be/ZATMh49j49M
Vegan Pasta Salad for Summer | OIL FREE Dressing – GLUTEN FREE
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3Lm9Wd01wcDFEZWtN
Dairy free ice cream 2 ways using my Vitamix - NO CHURN! Perfect for the hot summer days. Strawberry & Mango Peach - both are super easy to make with minimal ingredients AND refreshing 🙂 SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: Strawberry Ice Cream: 2 cups frozen strawberries 5 bananas - sliced & frozen 1 cup pitted dates 3/4 cup almond milk Mango Peach Ice Cream: 1.5 cup frozen mango chunks 1/2 -1 cup frozen peaches 5 bananas - sliced & frozen 2 tbsp maple syrup 3/4 cup almond milk Instructions: 1. Add all ingredients for the flavor into Vitamix - either blend using the Vitamix app (frozen desserts) or just blend on slow and gradually increase the speed until smooth and thick. 2. Transfer to loaf pan and freeze for additional 3-4 hours 3. Enjoy ------------------------------------ **Some of our FAVORITE Vegan Desserts** ~Vegan Brownie Trifle: https://youtu.be/ZKdpN2S0fb4 ~Vegan Biscoff Cheesecake: https://youtu.be/hREPboqBcw8 ~Banana Cream Pie: https://youtu.be/9LVFKE5G9VM ~Vegan Chocolate Sheet Cake: https://youtu.be/HNHsTPHB4Mg ~White Chocolate Cheesecake: https://youtu.be/jbKJOscYLVg ------------------------------------ ***Products used in this video*** Vitamix: https://amzn.to/2V5pBhk Loaf pan: https://amzn.to/2TxBZGg Pure Maple Syrup: https://amzn.to/2JavGmO Organic Medjool Dates: https://amzn.to/32ciPqC Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3rMOKIi Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Dairy Free Ice Creams 0:24 Intro from The Soulful Cook 1:27 Strawberry Ice Cream 3:13 Mango Peach Ice Cream 5:14 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: Luke Bergs - Feel Love Music provided by Vlog No Copyright Music. Creative Commons - Attribution-ShareAlike 3.0 Unported Video Link: https://youtu.be/KeQhzuEgNDo
Dairy Free Ice Cream 2 ways using Vitamix – NO CHURN, No added refined sugar, NO coconut milk
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3LkhCR3RmY1JZMXZV
Pecan Pie…but bars. BEST THING EVER! SUBSCRIBE FOR MORE : youtube.com/thesoulfulcook ------------------------------------ Ingredients: For the crust: 2 cups almond flour 1 cup pitted dates 1 tsp vanilla extract 1 tbsp coconut sugar For the filling: 1 cup maple syrup 3/4 cup water 1/4 cup date paste 2 tbsp coconut sugar 3 tbsp corn starch + 1/4 cup water 1/2 tsp salt 1 tbsp vanilla extract 1 tbsp vegan butter (skip to make oil free) 1 - 1.5 cup chopped pecans Instructions: 1. Preheat oven at 350º and line a square pan with nonstick parchment paper 2. Add almond flour and coconut sugar to a food processor and turn on - while it’s on, start adding dates one at a time until a dough texture forms. 3. Press into the pan lined with parchment paper - and press down to flatten. 4. Bake for 20-25 minutes until golden brown. Let cool 5. In a saucepan, bring 3/4 cup water, maple syrup, sugar, and date paste to a boil. Simmer for about 5 minutes 6. Make your corn starch slurry by adding 1/4 cup water with 3 tbsp corn starch and mix thoroughly with a fork. 7. While stirring the syrup mixture, slowly add in the corn starch slurry and mix well until the syrup thickens 8. Remove from heat and add the butter, vanilla extract, and chopped pecans - mix well 9. Pour the filling into your prepared crust and bake at 350 for 30-35 minutes, cool at room temperature for 2 hours and then chill completely in the fridge ------------------------------------ **Some of our FAVORITE Vegan Desserts** ~Vegan Brownie Trifle: https://youtu.be/ZKdpN2S0fb4 ~Vegan Biscoff Cheesecake: https://youtu.be/hREPboqBcw8 ~Banana Cream Pie: https://youtu.be/9LVFKE5G9VM ~Vegan Chocolate Sheet Cake: https://youtu.be/HNHsTPHB4Mg ~White Chocolate Cheesecake: https://youtu.be/jbKJOscYLVg ------------------------------------ ***Products used in this video*** Vanilla Extract: https://amzn.to/3l2BmwU Pure Maple Syrup: https://amzn.to/2JavGmO Organic Brown Coconut Sugar: https://amzn.to/3m7BLi8 Pecan Halves: https://amzn.to/3m5IDMW Corn Starch: https://amzn.to/2V0srRq Cooling Rack: https://amzn.to/2J5exe2 Nonstick Saucepan: https://amzn.to/39e2KFh Organic Medjool Dates: https://amzn.to/32ciPqC Pioneer Woman Spatulas: https://amzn.to/3kh6RT6 Glass Mixing Bowls: https://amzn.to/2DVN6RL ------------------------------------ ***Equipment used for video recording & photography*** Sony a6400 camera: https://amzn.to/3rMOKIi Sigma 16mm f/1.4 lens: https://amzn.to/2Y5fLKV Sony 18-135 Zoom Lens: https://amzn.to/3avrNCu Camera Monitor: https://amzn.to/3fVKYGF GorillaPod Tripod: https://amzn.to/31SHShv ------------------------------------ Stay connected with me 🙂 Website: www.thesoulfulcook.com Youtube - www.youtube.com/TheSoulfulCook Facebook - www.facebook.com/thesoulfulcook Instagram - www.instagram.com/thesoulfulcook Twitter - @thesoulfulcook ------------------------------------ 0:00 Vegan Pecan Pie Bars 0:43 Intro from The Soulful Cook 1:50 Make the crust 3:16 Make the filling 5:18 Combine and Bake 6:06 See you next time! ------------------------------------------------------------------------------------------------------------------------------------------------------- **FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored. Song: Fredji - Happy Life (Vlog No Copyright Music) Music provided by Vlog No Copyright Music. Video Link: https://youtu.be/KzQiRABVARk
Vegan Pecan Pie Bars – Gluten Free, NO refined sugar
YouTube Video VVVQQ2hXbC0zMmw2UnJtRHk1b1NJSVB3Li1jOGxQUTA4dUk0
Load More… Subscribe to The Soulfulcook