Hi Guys, Its Gaz, This is episode 5 in my new series, My take on Thai Green Curry..So simple to make and you can make lots of meals with the homemade paste. I hope you enjoy and recreate it at home. thanks G
PS. I had a slight cold when recording the voice overs.. 🙁
full written recipe on my website! https://www.avantgardevegan.com/gazs-recipes/
Tag @avantgardevegan on Instagram if you recreate this dish.
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music by https://soundcloud.com/lewiscullen Video Rating: / 5
Easy Indian Potato Curry Recipe – Vegan
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don’t mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. http://www.howtocookgreatfood.com – https://plus.google.com/+howtocookgreat/posts – http://www.howtocookgreatethiopian.com – http://www.howtocookgreatjamaican.com – http://www.howtocookgreatcurry.com – http://www.howtocookgreatfilipino.com Video Rating: / 5
Curry Beef Buns (ga lei ngo yuk bao 咖喱牛肉包) were my 2nd fave thing from Chinese bakeries during my pre-vegan days. This veganized version contains all the flavour and texture but is much healthier and, of course, contains no animal products. I guess you could call them Curry Beefless Buns!
For a soy-free version, please see the NOTES below for substitutions.
Deciding to live a vegan lifestyle doesn’t mean you have to go without your favourite flavours and textures. With some thought, creativity and a little trial and error, any dish can be made plant-based. I hope you’ll give it a try!
Dough:
1 cup almond milk or your choice of plant milk, war (105°F-115°F)
1 tablespoon brown sugar
2 1/4 teaspoons yeast (one envelope traditional or instant)
3 tablespoons aquafaba (chickpea/white bean brine)
1 teaspoon sea salt
3 1/2 cups all-purpose flour (plus extra for kneading)
Optional maple wash:
1 tablespoon maple syrup
1 tablespoon water
Dough:
237ml almond milk or your choice of plant milk, war (41°C-46°C)
15cc brown sugar
11cc yeast (one envelope traditional or instant)
45ml aquafaba (chickpea/white bean brine)
5cc sea salt
440g all-purpose flour (plus extra for kneading)
Optional maple wash:
15ml maple syrup
15ml water
sesame seeds
DIRECTIONS
Make the curry beefless filling. You can make this right before making the dough or do it ahead of time and store in the fridge. Please see this link for the directions: https://www.youtube.com/watch?v=yT0Fecp9udY&index=38&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE
For the dough:
In a large mixing bowl, whisk together the warm plant milk, yeast and brown sugar. Allow the mixture to rest for 10 minutes. The yeast will bloom, letting you know that it is active. If it does not, your yeast might be dead or the water too hot or too cold. Stir in the aquafaba and salt.
Add a half cup of flour and whisk until completely combined. repeat 1-2 times or until the mixture is too doughy to whisk. Switch to chopsticks or spatula and add more flour in the same manner until the dough has formed enough to knead by hand. I used 3 1/2 cups of flour up to this point.
Turn the dough on to a lightly floured surface and knead for 1 – 2 minutes. The dough should be fairly soft and slightly sticky. You may need to sprinkle on extra flour so that the dough doesn’t stick too much but avoid adding too much flour. Too much flour will result in a stiff dough and non-fluffy buns.
Place the dough back in the mixing bowl and let rest in a warm, draft-free location until doubled in size (about one hour). When the dough has doubled, scrape it from the bowl, back on to your floured surface and divide into 16 pieces.
Roll each piece into a ball shape. Then, starting from teh dough ball that you make first, flatten it into a disc-like shape. Do not make it too thin.
Hold the dough in your palm and add 3-4 tablespoons of the filling to the middle. Pull up the dough from the sides and pinch at the middle to cover the filling up. Pinch and twist the puckered ends to secure and place on a parchment-lined baking sheet with the puckered side down. Repeat with all the dough balls and space out the buns on the baking sheet so they have room to rise.
Cover the buns with a warm, damp towel and let rise until doubled in size. If the filling you used is warm, it will rise quickly. If is cold, it will rise more slowly. To speed up the process, place the buns in a warm location.
Preheat the oven to 400°F or 205°C.
Mix the maple syrup and water together.
When the buns have doubled in size, carefully brush the maple wash on to the tops of the buns. Sprinkle sesame seeds on top if desired.
Bake in a preheated oven for 20 minutes. The buns should come out nicely browned. Let cool before serving.
NOTES
For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.
Mahalo for watching! Check out my blog for the full ingredient list, more recipes and vegan product reviews http://veggietorials.com/coconut-curry-fried-rice/
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Disclaimer: This video was not sponsored.I may feature products in my recipes that I like and use in my own kitchen.You can purchase the coconut aminos and vegan oyster sauce thru my Amazon affiliate link above or at various retailers. Video Rating: / 5
This is a super quick and easy vegan curry fried rice recipe that you can make any time you want something tasty that is really good for you too!
Eat as a meal itself, or you can use it as a side dish, or even as a rice salad at party etc. Best of all, kids love this too and it is very easy to change the spices and ingredients around to vary it up a bit 🙂
This recipe has no added oil or fat and is 100% plant based vegan!
A great Starch Solution and McDougall friendly recipe!
Print recipe from my website at: http://cookingwithplants.com/recipe/curry-fried-rice/
Recipe by Cooking With Plants
Ingredients:
3 large cloves of garlic grated or minced (about 2 to 3 tsp of grated garlic)
1 large thumb size of ginger grated (about 3 tsp of grated ginger)
1/4 cup vegetable broth
1 small Spanish onion chopped
1/2 cup frozen peas
1/2 frozen corn kernels
3 tbs sliced scallions
3 cups cooked rice (I used white organic)
1 tbs curry powder
OPTIONAL EXTRAS:
salt, pepper, Mrs Dash seasonings, soy sauce, sesame oil etc
Enjoy xx
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I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives – to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt
