Greetings beautiful people welcome to Uncle Lou's Kitchen
Your home for vegan soul food from around the world.
A little about me...
Born in England though lived in 5 countries growing up across Europe, Africa and Asia, I've travelled and eaten traditional dishes in over 30 countries and counting from spaetzle in Liechtenstein to empanadas in the heart of the pacific ocean on Easter Island.
For many years I have studied Chinese Takeaway food for fun and it's probably my favourite alongside middle eastern and Indian and Thai and Japanese and Yemenite and pretty much anything that didn't once have a heartbeat or farted.
My fave dishes to cook in general are south or far east Asian however, due to growing up in the middle east, naturally the local food there is close to my heart.
Follow me www.tiktok.com/@unclelouskitchen instagram.com/unclelouskitchen My vegan recipes can also be found on www.unclelouskitchen.com
This cookie recipe is a great example of how delicious and accessible plant-based baking can be! Its wonderful to see another vegan recipe shared with the world, inspiring others to try new and tasty options.
This vegan garlic mushroom polenta looks like a delicious and comforting meal! Im sharing this with my friends who love exploring new plant-based recipes
If you’re vegan and you care so much about the earth, why not use the natural resources rather than these “vegan” butters, creams, etc … when those items are made with chemicals anyways? Plus you’re just recreating food that normal people eat because yall know real food taste better and yet here you are with another “vegan” recipe when it’s probably worse for you and nastier anyways. But hey not my body not my choice I’m just making an observation.
Magnifiques ces brioches, je les achetais chez Marks & Spencer, à présent grâce à cette vidéo je vais pouvoir les préparer moi même. Merci pour votre recette 👍
So after she had it in the fridge for 3 days and adds the hot water does she stir the hot water in? And after that it has to rest longer or can be cooked right away?
Wow... this is insanely complex and time-consuming. Can't imagine how bakeries keep track of the starters, the timers, the different stages of resting and proofing. I think you need a matzoh recipe now to make up for this one. But definitely love the longer-form content of these master classes. Thanks.
here's the thing, it takes a long time to get the starter (7 days) but* once you have done that, the only hard part is the patience required. once you have the starter just stop and start the video it will come out perfect. we made the sourdough recipe like this so you can follow along at your own pace without missing any important steps
