Welcome to my kitchen, here you will find a delectable array of TRADITIONAL and TRANSITIONAL dishes for those who are trying to transition to a vegan lifestyle. Being that I eat myself eat RAW and SOME cooked AKA MY NAME, I still have to cook for family members who eat mostly traditional foods. I have been asked to share my recipes for people who want to go vegan and are having a hard time letting go of certain foods. Even though my channel name is RAWsome I love to share my AWEsome dishes with you. I will also show you how I eat and what dishes I create for myself. Coming from an Italian family I HAD to learn how to make all my Italian dishes and veganise it. So after many years of being vegan, I have pretty much mastered it. I will post RAW and COOKED foods on this channel. "If we can live happy and healthy lives without harming ANIMALS...why wouldn't we??" Don't forget to take check out my other channel The Woods Beyond, for wild edibles, country, bushcraft, and hiking videos!
Thanks!! Was pondering about "Bread Butter Green Tomatoes " and there you are, doing it. I think sometimes folks overthink processes. But, I do need to ask two questions. Not being a vegan, what is vegan sugar? Is that a vegan joke?😅😅😅 What does the oak leaf do? Looks like a white oak leaf. John
Thank you for this amazing recipe! I've made them more than a few times this summer and my son and his gf love them, too. Enjoying them in central Alberta 🇨🇦
I appreciate that your cheese utilizes tofu which, as coagulated milk protein, the definition of cheese, is the ONLY true vegan cheese. The problem is using tapioca starch, which turns the stuff, by definition, into a savory pudding. And it removes it as a possible food for those cutting their carbs. Other than some residual milk sugars, cheese should be low carb. In other words, 99% of Internet cheese recipes are creating similar to cheese in flavor or texture, but it is not cheese. If you were to use start to solidiy milk in a melty solid, and sold it as cheese, you would be charged with fraud. Please do some experimenting with hydrocolloid gums, such as xanthan, guar, konjac (glucomannan), locust bean (carob) gum, carrageenan, etc. The trick to using them to produce a "melty-stretchy" thermo-reversible texture, and that is only achievable by taking advantage of the synergistic action from combining two gums. Individually, these are thickeners. It is because vegan "cheese-makers" are unaware of this synergistic property, that their experiments using individual gums fail as a total replacement for starches like tapioca in cheese-making, or as a replacement for gluten in flour alternatives. When properly combined, they form stretchy gels that also melt when heated. But, the ratios matter, as do the particular pairs of gums chosen. For example, agar with work with pectin, but not the other hydrocolloids listed above. Agar will gel somewhat by itself, but not at all like when used with pectin. Try using 2 tsp of the total mix per cup of cheese liquid, in a 50-50 ratio (ie: 1 tsp of each gum) of xanthan & guar gums, .or xanthan & konjac...or a 1 to 5 mix of locuxt bean gum and carrageenan (1 tsp of carrageenan & less than 1/4 tsp of locust bean gum). And, note that people know about Kappa Carrageenan (which forms a brittle gel like Jello, which stays in pieces after breaking apart), whereas Iota Carrageenan forms a more stretchy gel, whose pieces will rejoin upon resting. Mush better for cheese-making. The reason why people fail to recognize tofu as cheese, is because it does not melt or stretch. But, those cheese characteristics only apply to cheese with milk casein protein. Cheese made from whey protein (ie: Parmesan) does not melt or stretch, but it is still cheese! In soy & other bean or legume milks, the protein has the characteristics of whey protein...whereas casein is only found in animal milks.
I have to tell you, made it as a topical on husbands arthritic ankle and a paining knee and voila, pain is gone. Just cut up the pit, covered it with rubbing alcohol (70%) , stored in closet for 24 hrs and then he applied it...Its 4 days....no pain. My next is to dry and grind to a powder and I have one question to ask, after making the powder do you store in refrig or closet or doesnt matter.
Connie thank you for all of your fabulous recipes so generously given. A question - if you were cooking gnocchi at home for dinner & wanted to use fresh mashed potato, would the quantities still be 1/2 cup flour, 3/4 cup mashed potato & ? cups water?
This is one I always come back to. It’s the best and tasty like nothing else, actual flavor! Thank you for getting me into the mushroom powder since before I only used it when making miso or fish stuff for Asian recipes for that umami with out the sodium bomb of the liquid stuff. Thank you a million for this recipe!
I think it would be great to have a little of the finnished dough maybe a cup or so and use just a little color in it saved bit to roll out and wrap around the outside like in the pic. It had a kind of skin on the outside and makes it look so pretty.. not that it needs it. Just an added touch for esthetics.
Connie, I watched a recipe for kimchi you made along time ago. But it was a basic recipe that I love so much. I'd love to see you make some different recipes with it. Missed you, I've been gone a little bit. Good to see you in the kitchen again.
Ingredients: (measurements really up to you) -- 2-3 forkfuls of sauerkraut -- leftover rice (she used 1 cup) --1/2 cup chickpeas -- 1 tbsp brown miso paste -- 1 potato (not sure if baked or uncooked) -- salt to taste -- a very very small piece of onion -- a very tiny garlic --4 heaping tbsp of tapioca starch (you can use other starches, potato starch, rice starch) (starch used to elongate cheese) -- a bit of mustard for tang -- 1/4 cup of rejuvelac or sauerkraut water --4 heaping spoonfuls of extra virgin coconut oil if u want to firm it up in the fridge After blending, she adds spices, chili pepper and more tapioca flour to knead Avoid making your mix too watery, it has to be thick in order to shape it. Add chickpea flour if your batter is too wet. Add mixture to a bowl and cover with a plastic bag. Ferment overnight in your kitchen counter. Next day, leave your mixture in the fridge for 24 hrs to firm up 28:31 Next day, scoop some mixture, shape into a disc and lay your cheese over some brown paper dusted with starch. 41:56 leave your cheese in your garage or inside a shoebox, with a paper towel on top. Every day, flip it over and re-starch the top. Replace the sheet of paper if it's too wet. Your cheese will shrink as it dries up. Let it age for as long as you like.
Like currently on Amazon, the Starfrits is less expensive than Instant Pot, would make a good budget alternative. But not only that but it's less expensive than most Stovetop Pressure Cookers. Been thinking of making my own stock, this could be useful
Connie, still at the cabin great place to relax and eat with glass of wine! that dish looks so delicious. If by any chance you make extra cheese I would love to purchase from you. I have no luck with the cheese's, I still have your recipe for the Rejuvelac since 2020 smells and looks good been in my refrigerator. Were all doing good in Connecticut, its a crazy time with the election in November. Love and miss you Ciao! my sis.
Made this today. Great recipe, BUT WAY TOO SALTY, and WAY TOO MOIST. We could not eat much and had to throw away most. I think the recipe measurements are not made using standard measurement cups. Next time, I'll cut homemade pasta sauce down to 1/4 cup OR change it to 1/4 cup mashed butter beans. And I will ommit the 1/4 cup soy sauce in the Simmer Broth. And we'll go from there. I'd like to keep my homemade tomatoes sauce in the recipe It's quite thick and flavorful, all I use is canned whole tomatoes, onion, and garlic. I submersion blend it and cook it all day, from morning to evening. No oil, no salt, I freeze many jars of it and add salt and oil accordingly to whatever when I use it. But I really like the texture and flavor of this recipe. Also, I added thyme and rosemary to the dough. I'll try again in a couple of days.
I made your recipe today. It smells good but it turned out spongy. I’m not sure what I did wrong. I hope there is a way to fix it. I don’t want to waste it😢
Connie, you are so sweet and kind. When I watch your podcasts I feel like I'm sitting in your kitchen just chatting with an old friend while you cook. Thank you so much for all your hard work, I just love you. 🥰
I wouldn't call the flax seed 'gelatin' texture..."mucous". Mucous is what comes out of the nose--runny boogers. DisGUSTING! SO unappetizing to call it "mucous"!!
