Just bought the book, totally sold that I'll be getting my veggie mileage out of it now! Plus Carla's a delight, been watching her for ages now, gotta show up for our gal
Carla. I think we all know what you need to do. Focus on the grilling recipes cos it gets more views because what you are doing is new and creative yet simple and bring out a grilling cook book.
Watch your videos on repeat and love all the recipes! Just have to say, I’ve traveled the Middle East and never heard anyone pronounce Humus (Who-moose) in any of the places I went. But I do like that pronunciation and will probably use it from now on 😂
Carla blesses my feed yet again with her glorious recipe. Have bundles of frozen asparagus in my fridge and finally learned what to do w/ them. Thank you Carla
Not a vegan, but I love plant-based cooking, so I recommend giving tofu ricotta a try sometime if you've never tried it (it tastes surprisingly close to dairy ricotta, Sweet Simple Vegan's recipe is my go-to).
It’s your lucky day! My podcast (cohosted with Rick Martinez!) is called Borderline Salty. Episodes wherever you get your podcasts or right here: podcasts.apple.com/us/podcast/borderline-salty/id1616563525
Yes!! You can roast or saute the veggies, season them the same. For the flatbreads, preheat a large cast-iron skillet over medium-high for a few minutes (so that it's very hot), then cook the flatbreads 1 by 1, brushing with oil the same way I do before grilling. They should take about 2 mins per side!
Flagels are a bread that are flat. I bet some fresh baked flagels toasted on the grill would make a great addition to your buffet. 🥰 Also, love your nails!
As a citizen from a country who take english as foreign language, we are encouraged and taught to use english in the right form, almost clean cut english but here i am seeing carla as native speaker using english as first language saying things like swimming product (seafood), im dead 🤣
Bless Me Carla, For I have Sinned: There is not one, but FOUR tofu dogs in my backpack. Not to mention some 11 year old Tic Tacs, and an old box of Altoids. The other details are way too TMI.
id love to know how to cook asparagus as i always sautee until completely flimsy and darkened and i think thats overdone but dont know where we should stop cooking. side note i always saw brooklyn as a low income borough, where in brooklyn do you live? have you always been there or is it a migration via gentrification situation? love the show and so curious would love to move to new york city eventually:)
I was sort of in the same boat, so a while back I started steaming asparagus and it allowed me to play around a bit more with the cooking times and get to know what sort of texture was best to me. I realized that I had definitely been overcooking it. It’s so much better when it’s bright green and still has some crisp to it, rather than the floppy, stringy version I was used to.
@@jbbya6040 okay good to know i dont like it underone but then floppy stringy and wet isnt good either. gotta do some testing and find a good intermediate
I am the obnoxious, condo-dwelling, lactose-intolerant friend who shows up and wants to do the grilling! I'm cumin! No one ever thinks about the non-Vegan lactose intolerant crowd. 😞
