You probably traveled all over east Asia, and now Hungary, and never ONCE asked the question: "hey, its really really safe here! I wonder why is that?" Or maybe you went to France and realized how its super dangerous and how women are treated on the street. Did you ever take a second to think "hey- its dangerous here. I cant let my guard down." Did you ever take a second to think what the actual difference is? No. Do you think how the people of France yearn for that safety again? For their women to walk the street without being harrassed? To not be robbed and have to deal with violent crimes on a daily basis? You think with your emotions and not logic. Its this disease of naivety that has poisoned western society. Asia is smart enough to not go for that woke garbage, but not you.
@prasannapriyashantha8432Күн бұрын
Recipe? Please
@user-rr5ue4gt8bКүн бұрын
Sometimes I still struggle looking the difference between Chinese celery and parsley.
@Daughter_of_the_MostHigh2 күн бұрын
White corn is more traditional, if you make this again i would definitely use the white it has a much better flavor
@nicolemcdermott45042 күн бұрын
Beautiful looks like florite!❤
@lindaa36313 күн бұрын
Ingredientes??? Cantidad?
@brucesouthers45523 күн бұрын
Thanks for sharing this great GF recipe! What other dishes can be served with this?
@superflu84 күн бұрын
Carote must of listened, because they came out with 2 lids that fit all their pots and pans. 🙂
@ayshemaylke53445 күн бұрын
❤
@edithtrowbridge17755 күн бұрын
The short length is a safety issue. That is good.
@BelAge7 күн бұрын
I think Cilantro is Chinese Parsley....
@nathanclark27808 күн бұрын
As a veggie with a chemistry degree, I love this. So few scientifically literate veggie people and it gets a bit lonely.
@cozydownhome8 күн бұрын
awww same. i love traveling and i recently transitioned to whole foods plant based. i had a long list of vegan restaurants saved for different places i plan to visit and i removed the bookmarks and switched over to saving tea rooms/houses. glad you found a new travel interest and some snacks. 🤎
@suzananda8 күн бұрын
Hère in France, i Can buy grounded black sésame paste (puree), it's just like almond cream, So i can just add kuzu, i will try it soon, probably as desert ! 😅
@PattonScr9 күн бұрын
Interesting recipe! thank you!! :)
@onixxx198410 күн бұрын
Can I use Angel rice leaven?
@dorothyherbes558010 күн бұрын
Some people use turmeric for color
@gayegerard10 күн бұрын
Can these be used with a bowens mount and softbox to give softer light and does it come with that globe modifier attachment? I have the godox ad200 and the bracket does it fit into that? I also have a bunch of godox softboxes all bowens mount, would this work and is one light bright enough or do you need 2?
@suzanneouellette173611 күн бұрын
Please don’t freeze it. The taste changes, it’s not good.
@tamcon7212 күн бұрын
I used to have a Buddhist cookbook--The Enlightened Kitchen--that featured this recipe, and I never tried it because at the time I found it odd, as someone who prefers her asparagus simply steamed and dressed with just lemon juice and tarragon. But I am interested in trying it after seeing this. Thanks for posting 🙂
@EastMeetsKitchen12 күн бұрын
The heat only started hitting London this week and now it got cooler again (thank goodness! I think hot summers are overrated 😂). But this is a really nice dish to have just cold and you can make it with green beans or broccoli. Anyways hope you all like it ❤
@elisad360912 күн бұрын
I would avoid sugar and leave it on the savory side, other than that, it looks good 😋
@EastMeetsKitchen12 күн бұрын
Oooh that might be really nice to try since the tofu has a natural sweetness already. I bet it would be nice to do it 2 ways as well...split up the tofu dressing right at the beginning and have one side be sweeter and one side be savory.
@elisad360912 күн бұрын
@@EastMeetsKitchen I'll definitely try like that then. Thank you!
@kathynguyen884813 күн бұрын
Where can I buy?
@cupofelletea992814 күн бұрын
Thanks for this video ❤ Will this recipe still work if I don't use yeast?
@DorisP93614 күн бұрын
I thought it tasted like cloves.
@maviandrei4414 күн бұрын
Hi! I wonder what can I do with the left over liquid. I'm thinking to make a soup with nori and sone veggie but I'm not sure.
@saf1...14 күн бұрын
Niceeeooh
@gabsriel14 күн бұрын
Proxies like Zenmarket had made buying japanese stuff way easier. Now when I go to Japan I just spot the things I want and buy them afterward. I remember one day having send from Japan to France a medium size box of japanese curries and paying more than 150dollar fro the shipment ahahah
@cooparVA15 күн бұрын
How should I know when the valves are pressurized?
@connienjones816815 күн бұрын
Looks delicious
@lillianlouie428416 күн бұрын
Very interesting recipe that I’d like to try one day, have you cooked with cigu, an Asian tuber that’s in season at Lunar New Year? It’s like a starchier potato either way a neutral flavor. My mom would stuffy it with cured pork. Do you have any recipes for this?
@user-zi2fj3hz2o16 күн бұрын
Did you try making them with Einkorn or Emmer?
@sr-kt9ml16 күн бұрын
Did you mean rapeseed oil?
@Taai0217 күн бұрын
I just got your book, wowwww it’s GREAT!! Thankyou for another WFPB oilfield free recipe! Can’t wait to try this one!!!! 😍
@tamcon7217 күн бұрын
These look delicious, and also very good for you! I imagine, because ground, hydrated flax seeds have properties similar to aquafaba, the buns could benefit from adding hot water to some of the flax first, before making the dough, to get a fluffier result. Maybe? Thanks for posting this 🙂
@kityac981017 күн бұрын
Do you happen to know if a gluten free grain, such as Amaranth, may work in place of the spelt? Or even basic gluten free flour? I can't have gluten, but I totally want those steamed mini buns (they look yummy) and wasn't sure if it would work if gluten free.
@drstephanietan79407 күн бұрын
Want to know what flour can be used to replace spelt flour too. Coconut flour or would more flaxseed meal work the same? And in what ratio?
@shea416417 күн бұрын
Greetings from El Salvador! I love ur vids and you have a great taste in background music!
@EastMeetsKitchen17 күн бұрын
I did try this recipe with just plain all-purpose flour and of course, it was really fluffy. I do think it's worth pursuing a whole-food plant-based lifestyle in stages...having it work for you. Personally, I think oil is something I'm quite strict on just because it's a contributor to leaky gut which is why I originally stopped cooking with it due to the allergic episode of 2022. But when it comes to carbs, I'm a bit more lenient especially when it's mixed with things like hearty flaxseeds (like if i'm making white rice, I always cut it with lentils). It's just if you're lucky, this whole food journey is longggg...marathoning into old age. Maybe go in little by little at first. Entice yourselves into it😜Start adding more veggies and beans to your diet (even just 1 extra serving). And I think to know that sometimes the body/mind just doesn't behave like you want it to. And even if you let it slip a bit - that you come back❤
@natashalapierre410918 күн бұрын
You cant so not so what so ever saying the best tikka masala. Your not indian. Create (Veganizing) your own cultur recipes. You will never by able to do the best when it's not your's. Be mindful and have respect.
@RizalindaCea18 күн бұрын
Kya gusto gusto Yan Kasi mahilig aq mag tanimn ng mga fruits sa small garden on my home father 🏠🏠🏠🏠I love garden my father home🍓🍓📱📱🏠🏠🏠💜
@RizalindaCea18 күн бұрын
I love picking strow is two topno#2 Iko e strawberry is top#2favorate awws yummy ijust dream to ( farm ,) 🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🍓🍓💜💜💜
@prodigalfraudaddy-es1gl18 күн бұрын
Next spice shud be *stone flower spice/ruffle lichen or pathar ka phool or kalpasi* in ancient india .its also used rarely now and is mostly used in ayurveda today.its intresting because its actually a type of lichen
@prodigalfraudaddy-es1gl18 күн бұрын
Long pepper is from north india ,black pepper from south india and red long pepper is from indonesia...romans used long pper from north india first then shifted to south indian blak pepper or black gold that made south india the richest province in world for almost a millenia.the long pepper tastes like black pepper mixed with gonger garlic paste (slight sourness)..greeks and romans used it for medicine,food and also to flavour wine..
@prodigalfraudaddy-es1gl18 күн бұрын
The flavour is similar to blackpepper mixed with ginger garlic.
Пікірлер
You probably traveled all over east Asia, and now Hungary, and never ONCE asked the question: "hey, its really really safe here! I wonder why is that?" Or maybe you went to France and realized how its super dangerous and how women are treated on the street. Did you ever take a second to think "hey- its dangerous here. I cant let my guard down." Did you ever take a second to think what the actual difference is? No. Do you think how the people of France yearn for that safety again? For their women to walk the street without being harrassed? To not be robbed and have to deal with violent crimes on a daily basis? You think with your emotions and not logic. Its this disease of naivety that has poisoned western society. Asia is smart enough to not go for that woke garbage, but not you.
Recipe? Please
Sometimes I still struggle looking the difference between Chinese celery and parsley.
White corn is more traditional, if you make this again i would definitely use the white it has a much better flavor
Beautiful looks like florite!❤
Ingredientes??? Cantidad?
Thanks for sharing this great GF recipe! What other dishes can be served with this?
Carote must of listened, because they came out with 2 lids that fit all their pots and pans. 🙂
❤
The short length is a safety issue. That is good.
I think Cilantro is Chinese Parsley....
As a veggie with a chemistry degree, I love this. So few scientifically literate veggie people and it gets a bit lonely.
awww same. i love traveling and i recently transitioned to whole foods plant based. i had a long list of vegan restaurants saved for different places i plan to visit and i removed the bookmarks and switched over to saving tea rooms/houses. glad you found a new travel interest and some snacks. 🤎
Hère in France, i Can buy grounded black sésame paste (puree), it's just like almond cream, So i can just add kuzu, i will try it soon, probably as desert ! 😅
Interesting recipe! thank you!! :)
Can I use Angel rice leaven?
Some people use turmeric for color
Can these be used with a bowens mount and softbox to give softer light and does it come with that globe modifier attachment? I have the godox ad200 and the bracket does it fit into that? I also have a bunch of godox softboxes all bowens mount, would this work and is one light bright enough or do you need 2?
Please don’t freeze it. The taste changes, it’s not good.
I used to have a Buddhist cookbook--The Enlightened Kitchen--that featured this recipe, and I never tried it because at the time I found it odd, as someone who prefers her asparagus simply steamed and dressed with just lemon juice and tarragon. But I am interested in trying it after seeing this. Thanks for posting 🙂
The heat only started hitting London this week and now it got cooler again (thank goodness! I think hot summers are overrated 😂). But this is a really nice dish to have just cold and you can make it with green beans or broccoli. Anyways hope you all like it ❤
I would avoid sugar and leave it on the savory side, other than that, it looks good 😋
Oooh that might be really nice to try since the tofu has a natural sweetness already. I bet it would be nice to do it 2 ways as well...split up the tofu dressing right at the beginning and have one side be sweeter and one side be savory.
@@EastMeetsKitchen I'll definitely try like that then. Thank you!
Where can I buy?
Thanks for this video ❤ Will this recipe still work if I don't use yeast?
I thought it tasted like cloves.
Hi! I wonder what can I do with the left over liquid. I'm thinking to make a soup with nori and sone veggie but I'm not sure.
Niceeeooh
Proxies like Zenmarket had made buying japanese stuff way easier. Now when I go to Japan I just spot the things I want and buy them afterward. I remember one day having send from Japan to France a medium size box of japanese curries and paying more than 150dollar fro the shipment ahahah
How should I know when the valves are pressurized?
Looks delicious
Very interesting recipe that I’d like to try one day, have you cooked with cigu, an Asian tuber that’s in season at Lunar New Year? It’s like a starchier potato either way a neutral flavor. My mom would stuffy it with cured pork. Do you have any recipes for this?
Did you try making them with Einkorn or Emmer?
Did you mean rapeseed oil?
I just got your book, wowwww it’s GREAT!! Thankyou for another WFPB oilfield free recipe! Can’t wait to try this one!!!! 😍
These look delicious, and also very good for you! I imagine, because ground, hydrated flax seeds have properties similar to aquafaba, the buns could benefit from adding hot water to some of the flax first, before making the dough, to get a fluffier result. Maybe? Thanks for posting this 🙂
Do you happen to know if a gluten free grain, such as Amaranth, may work in place of the spelt? Or even basic gluten free flour? I can't have gluten, but I totally want those steamed mini buns (they look yummy) and wasn't sure if it would work if gluten free.
Want to know what flour can be used to replace spelt flour too. Coconut flour or would more flaxseed meal work the same? And in what ratio?
Greetings from El Salvador! I love ur vids and you have a great taste in background music!
I did try this recipe with just plain all-purpose flour and of course, it was really fluffy. I do think it's worth pursuing a whole-food plant-based lifestyle in stages...having it work for you. Personally, I think oil is something I'm quite strict on just because it's a contributor to leaky gut which is why I originally stopped cooking with it due to the allergic episode of 2022. But when it comes to carbs, I'm a bit more lenient especially when it's mixed with things like hearty flaxseeds (like if i'm making white rice, I always cut it with lentils). It's just if you're lucky, this whole food journey is longggg...marathoning into old age. Maybe go in little by little at first. Entice yourselves into it😜Start adding more veggies and beans to your diet (even just 1 extra serving). And I think to know that sometimes the body/mind just doesn't behave like you want it to. And even if you let it slip a bit - that you come back❤
You cant so not so what so ever saying the best tikka masala. Your not indian. Create (Veganizing) your own cultur recipes. You will never by able to do the best when it's not your's. Be mindful and have respect.
Kya gusto gusto Yan Kasi mahilig aq mag tanimn ng mga fruits sa small garden on my home father 🏠🏠🏠🏠I love garden my father home🍓🍓📱📱🏠🏠🏠💜
I love picking strow is two topno#2 Iko e strawberry is top#2favorate awws yummy ijust dream to ( farm ,) 🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🍓🍓💜💜💜
Next spice shud be *stone flower spice/ruffle lichen or pathar ka phool or kalpasi* in ancient india .its also used rarely now and is mostly used in ayurveda today.its intresting because its actually a type of lichen
Long pepper is from north india ,black pepper from south india and red long pepper is from indonesia...romans used long pper from north india first then shifted to south indian blak pepper or black gold that made south india the richest province in world for almost a millenia.the long pepper tastes like black pepper mixed with gonger garlic paste (slight sourness)..greeks and romans used it for medicine,food and also to flavour wine..
The flavour is similar to blackpepper mixed with ginger garlic.