Hi! My name is Rachel and welcome to my channel! I’m a professional chef, cookbook author and food photographer who helps home cooks improve their skills cooking plant based foods. I love creating recipes that celebrate the huge variety of tastes, textures and nutritional benefits offered in a plant based lifestyle. I especially love raw vegan food!I also teach cooking classes and offer recipe development services. Want to check more healthy and delicious veggie positive recipes? Just visit www.rachelcarr.com
When I’m not helping people cook plants, I’m spending time with my friends, exploring new places, nerding out over vegan pizza, and shooting delicious food.
Looks wonderful. Is cauliflower one of those vegetables that releases water after it’s processed? Would it need to be squeezed out first, or does the chia absorb any water?
OMG, an authentic, down to earth creator on this app, that shares their knowledge for free without expecting any personal gains from it, by either showing a lil' too much skin, or making it seem like they are the main character in a 'look at my perfect life' -documentary🙏 And guess what: Video is from 3 years ago, likes to views ratio: questionable and astonishing 10!! interactions in the comment section. It's so sad to see how the magical RU-vid algorithm favors the same people, over and over. I had to dig deeper to come here and find this channel. Thank you, beautiful Rachel, for sharing this.
Looks very tasty. When you let it sit in room temperature for 24 hours, do you have to have it in a cheese cloth, or can you let it sit in a glass jar? Like button fermented.
Looks great, but am seeking something a bit more basic: a veggie meat replacement based on lentils which can be used in a pot of chile, instead of the "1 lb. of hamburger". I don't like the commercial "veggie mince" we find in the frozen foods and wouldn't slop hogs with Beyond Meat products.
I'm so excited to make this cheese 🧀 😋 Thank you for sharing your recipe with us. Also, the music is so beautiful that I didn't want this video to end 😊
Everybody adds coconut cream from a can..... I don't believe for a second that that is raw.... it will be pasteurized before it is preserved in the can.... so why nobody seems to realize this I don't understand.
@@PlantCraft I'm sure, I'm not making a judgement here... but I am wondering why call it RAW if it isn't. As I have to watch a hundred recipe videos for one thing, that is misleading...
Great recipe! I tweaked a few things to fit what I had on hand, such as using fresh tomatoes and tomato sauce instead of whole canned tomatoes. Didn't use any oil. Added no-salt Mrs Dash to millet. Very, very good!!
This looks great and I'd love to try it but I don't have the almond butter or coconut cream, and not sure if I can get that one where I live. What purpose do each of them serve, and is there something I could substitute? Thanks!
Interesting, I've never heard of the Konjac plant before this, which is the ingredient in Shirataki/Miracle Noodles. IMO calling this pesto with no basil is pure blasphemy. I'm fine with subbing out cheese/nuts but come on, basil is literally the star in pesto and you just axed it out of the recipe yet still use the name. Blasphemy I say. I love the arugula for a spicy kick and avocado for creaminess. However as far as replacing the cheese you should know according to Dr. Stephen Cabral as well as Anthony William, author of the bestselling Medical Medium book series, Nutritional Yeast has the same chemical structure as MSG and is a known neurotoxin.
Bok choy is best due to the way that it cooks down without getting slimy. However, you can modify with another leafy green. Just watch out for wilting, etc. you will definitely have to play with any recipe you choose. You might try leeks or MAYBE some fennel root as well. Those might be something that could replace the bok choy.
Can I use sweetener instead? I am insulin resistant so even brown butter is a no no. Also-what can I substitute macadamia nuts with? They are veeery difficult to find here
Wow love your recipe and presentation. I also like that you provide the full recipe without us having to click away to go to a website. New vegan subscriber 🌷
Thank you! Can't wait to try it! 😀But I have one quick question, please; I have lots of brown and red lentils, but no green ones. Is there any particular reason they wouldn't work as well?
