Vegan Recipes That I LOVE, LOVE, LOVE
- What's up you guys?
A lot of you have been asking
how my vegan plant-basedjourney has been going,
and it has been awesome.
You've asked what I eat.
Well today I'm gonna show you
three of my favorite vegan recipes,
can't wait to share them with you.
The recipes and everythingI mention will be listed
in the description below, so check it out.
(upbeat music)
When I first went on this journeyof vegan, plant-based diet
I knew that I didn't wantit just to be a diet,
I wanted it to be a lifestyle.
So I was like okay, what are the things
that I know I can't live without?
So we're gonna start with breakfast,
the main thing was pancakes.
How do you live without pancakes?
'Cause remember, it's nota diet, it's a lifestyle.
Key thing is when you are baking,
this is like a baker's tip,
you always mix your wet andyour dry ingredients separately
and then you bring them together.
I am starting with applesauce,this is going to be the base.
That in there, make sure thatwe measure things correctly.
Again you guys, all themeasurements and the exact recipe
is in the description so youcan check that out, boom.
Now we are adding somealmond milk to our batter.
I don't know about you guys,
but whatever the ingredients say,
I always add just a littlebit more 'cause I feel
like I don't want dry pancakes,I like a good moist pancake.
So I just made sure that wasfilled to the very, very top.
And now moving rightalong, mix this together,
whip this together, Iusually do this with a fork,
but I've got a spoon here so that'll work.
Now moving right alongto the dry ingredients,
organic oat flour, gluten free preferably,
you're gonna need some baking powder,
some coconut sugar, whichI'm such a huge fan of
'cause it definitely hasthe same effect of sugar
and adds that sweetness,but it's coconut sugar
so that's a whole other thingthat I've been learning about.
Organic ingredients are best.
It might cost a little bitmore, but hey, health is wealth.
So we're gonna start withthe organic oat flour.
I love learning about whythese ingredients are,
you know, better for you,better for your system.
I know that a lot of peopleare affected by gluten.
I'm not particularly allergic to gluten,
but I do realize a differencewhen I don't eat gluten.
I just feel like my digestion is better.
Throwing that in there,
then from there we aremoving on to coconut sugar.
I love anything coconut.
I wanna hear what some of you guys,
if any of you are plant-based
or if you're trying to be plant-based,
what are some of your favorite recipes?
I'd love for you to share them with me.
I follow some prettycool Instagram accounts
that have great vegan recipes.
My favorite is the Medical Medium.
He's actually where Igot this recipe from.
There's also Vegan Sazon,'cause I know a lot of you guys
are like hold on, I'm Latina,
how am I gonna live this vegan life
with all the foods that I like to eat.
So she's super dope.
It's a Cuban girl who recreatesall of our favorite things
from platanos to, shejust makes incredible,
incredible Latino dishes but vegan style.
Okay, so some cinnamonthere, I love cinnamon.
Then we're also gonna do some nutmeg,
just a little bit of that,
add a little kick to the situation.
And then I'm gonna end itoff with some baking powder.
And now that we've gotall this mixed together,
we're now gonna mix our dryand our wet ingredients.
Going to pour this in, andit literally should feel
exactly like normal pancake batter.
So I'm just gonna get my dry and my wet
to kinda come together here.
Then I will whip it in just a little bit.
And this looks exactly likehow pancake batter would look.
Why does that already smell so good?
It's the applesauce, thecinnamon mixture, the nutmeg,
that coconut sugar, all good.
So guys, if you'rewondering why this is vegan,
obviously you notice that weno longer have eggs in the mix.
We also don't havetraditional milk in the mix,
we're using almond milk.
And what is replacing theeggs is the applesauce.
So now that I've got my bumps out of this,
we're gonna head on over to the stove.
My husband actually swears
that I make the best pancakes ever
and I'm about to giveyou the tip as to why,
it's a major secret, wellnow he'll know the secret.
But the key is butter.
Now we all know that butter is not vegan,
but now they do have vegan butter.
My personal favorite is Earth Balance.
I recently saw a meme that said,
"Adulting is having a favoriteburner on your stove."
That is real life.
Does anybody have a favorite one?
This right here, my favorite burner.
So do you see how muchbutter that is there?
That is the key to creatingcrispy rims on your pancakes.
I like to know exactly thesize by using a tablespoon
and then I'm going tojust delicately place it
in the sizzling butter
so that you can get thecrispy rim around it.
So the only thing isthe consistency of this
might be a little bit different
where like it doesn't justdrip right off of your spoon.
And like original pancakes, how you know
when you're supposed to flipthem is that you actually see
the little bubbles that appear on top,
you won't get that with this,
so you kinda have to pay close attention
and know when it is timeto flip your pancakes.
So while my pancakes are cooking,
I'm going to show you my apple pie compote
that I made over here.
Guys it's so simple.
Literally I chopped up some apples,
put it in a bowl with some water,
added all my spices, nutmeg,cinnamon, coconut sugar,
and kinda just let it work in there.
I'm gonna stir them aroundand when we're done,
this is gonna be what is the topper
for our apple pie pancakes.
Boom, now do you guyssee that crispy edge?
That is buttery, crispyJesus on the edge of that.
And that my friends is what myhusband fall in love with me,
among other things, naturally.
What I like about these, italmost tastes like a fritter.
The consistency is a little bit different
from the fluffiness of a pancake,
but you guys I know this is gonna sound
like such a traitor in life,
I low key like my apple piepancakes, my vegan pancakes,
better than the originalones that I grew up eating.
(gasping)Momma's not gonna
enjoy hearing this, but we aregoing on vacation as a family
and I know that I am going to be making
these apple pie pancakes formy family while in Hawaii,
and I can't wait for them to try them
and be like you right, youright, they're delicious.
All right, so we'readding the apples on top.
So I'm just gonna kindadrape them across like so.
And I can't wait for all of you to try it.
And when you try it, makesure that you comment
and let me know what you thought
about the apple pie pancakes.
I've seen it done with blueberries before,
and I feel like somebodydid raspberry as well,
but I'm definitely more of an apple fan.
There's also a littlebit of drippings in here.
I have always hated syrupsince I was a little girl,
I don't eat my pancakes with syrup.
If you wanna add some maple syrup,
you could drizzle that on top,
that makes it look even prettier.
'Cause this is for me, I do not eat syrup.
Let me know in the commentsif anybody else is like me.
I just think it makes it way too sweet
and like slimy in my mouthand I'm more of a butter girl.
So moving right along tolunch, one of the things
that I swore I could not live without,
being a vegan, was sushi.
I was like how am I gonna do this.
So I found this amazingrecipe for vegetable sushi.
Most sushi restaurants thatI've been to with my husband
actually do serve a vegetable roll,
so you do have an option whenyou go to a sushi restaurant,
you can order a vegetable roll.
So that's kinda what we'regonna create right now.
We're starting with cauliflower rice,
which I think is so awesome.
'Cause again if you'redoing low carb as well
as a lifestyle this works perfectly.
My husband and I are obsessedwith cauliflower rice.
We normally do that witha head of cauliflower
in our food processor.
I let my husband do that.
I like to do it the easy way,which is buy cauliflower rice
in a bag from the grocery store.
They have it everywherenow from Trader Joe's,
Whole Foods, Ralph's, everyone has it.
So I bring it home, andguys I just microwave it
in the microwave for like four minutes
so that it gets more oflike a sticky consistency
so that it feels more like rice.
All right, so we're gonnatake our cauliflower rice
and that is gonna be thebase of our sushi roll.
We're just pretty much going to.
You're only gonna put it on
actually half of the seaweed paper.
I know a lot of you arelike well where the heck
am I gonna get the seaweed paper from.
A lot of grocery stores now have it,
you might find it in the Asian section.
Or just Google like
where your nearest Asian grocery store is.
So you're gonna wanna make sure
that you push your seaweed down a bit
and that it's more towardthe end of your seaweed
that's facing you so that you
have this space to roll on top.
All right now we're gonna add our fillings
which are going to bepeppers, which I love.
And again, you're gonnaplace that in the middle,
not on the sides 'causewhen you roll it up
you want it to be in the middle.
So I'm gonna put some peppers,
one of each color just'cause that looks pretty.
We're gonna add some cucumber,
I'm gonna put a reallythin slice of cucumber.
A little bit of carrot strings,
what are these called, shredded carrots?
You wanna make sure that yougo all the way across, like so.
So I'm gonna do the samething on the other side,
so that I don't just have filling
on one side of my sushi roll.
I like to make life simple,
especially when it comes to cooking.
You're hungry, there'snothing worse than feeling
like this is gonna take me forever to do
and by the time I'm finished
I might not even be hungry anymore.
So another thing that Iadd to it is avocado guys.
I'm avocado obsessed.
Am I the only one that couldeat just a straight up avocado
in it's shell with a spoon?
Let me know in the comments below
if you like avocados like that.
I love avocados, they're my favorite.
Doing that all the way across.
Now I'm gonna add somesesame seeds to the mix,
I like that in there justlike that, sprinkle it.
I like a lot of sesame seeds.
I also feel like thisis a really sexy thing
to do together as a couple.
Yeah, I'm pretty much referring
to the "Sex and the City" movie
where Samantha covered herself in sushi.
With that being said, I feel like
this would be a sexy thingto do together as a couple,
like both of you set up,
and you're like okay babe, andyou instruct him through it.
It's like a good vegandate night situation.
Moving right along, Ipersonally love Sriracha mayo,
so I would actually wanna putsome Sriracha mayo in this mix
so I'm gonna do thatright now, hold please.
I have my Sriracha, I havemy vegan mayo, aka Vegenaise.
So I'm gonna put it inthis little bowl here,
a dollop of Vegenaise,
and then again you don'thave to do Sriracha,
it can be anything from eitherlike a sweet chili sauce,
which I love, guys I justfound out about this,
it is called coconut aminos garlic sauce,
and it is like a vegan version,and a gluten free version
of soy sauce, so I'm allabout this life, it's amazing.
Only two carbs, that workslovely, so I love this.
So this'll be my soy sauce,but again you also can do it
with a Thai sweet chili sauce.
That is amazing, but yeah,
I'm making my Sriracha mayo over here.
Open that(sauce gurgles)
that was a pleasant sound.
I swear these things only happen to me.
Mix that up, guys I useSriracha mayo for everything.
I do it in my sandwiches, it's life.
So I know a lot of you guyshave been to sushi restaurants
where they just call itspicy mayo, same concept.
So I am going to layerthat in here like so,
a little bit on the ends
so when I take my firstbite it's gonna be amazing.
And now it's time to roll it up.
So you're gonna start at the end, like so.
So you're gonna fold over like so,
and fold over again, thisis a nice, big roll people.
This is a nice, thick roll.
Then you're gonna addsome water at the end
so that your seaweed will stick,
even though my cauliflowerwas nice and moist enough
to make it all just fall apart.
You get the point.
No one said I was a, oh that's actually,
that's actually not bad.
So for dinner we've gotsweet potato crust pizza.
You guys I was soheartbroken when I found out
that cauliflower pizza still has,
like the cauliflower crustthat you buy from Trader Joe's
or all those places that are frozen,
has eggs and milk in it.
So I stopped eating that,and now I make my own
sweet potato crust pizza at home.
Again, this is somethingso fun to do as a couple
or even with children, if you have kids
they can get involved inthis, this is super easy.
Got some sweet potatoes,cut it up, boiled it,
here it is, now I'm gonna mash it up.
So this is how we make the crust.
Once you've got thatmashed up pretty well,
you're then going toadd some coconut flour,
which we used while makingour apple pie pancakes.
So once you start a vegan lifestyle,
you actually start using alot of the same ingredients
that are replacements forthe normal stuff that we use.
I also love the factthat because we're using
a sweet potato crust, it willhave a slight sweetness to it.
I don't know about you,but I am a huge fan
of sweet and salty, you already know this.
Have you seen my weird food video?
Add the fri-kel to the goat cheese.
♪ Ah ♪Hallelujah.
Now we're gonna also addarrowroot starch flour,
and most of your grocerystores, like Trader Joe's,
Whole Foods, Sprouts, those kinda places,
definitely have these ingredients.
So now that you've gotyour mixture combined,
you're now gonna add your seasoning,
things that you would normallyfind in pizza seasonings,
which would be like oregano and basil.
So we're gonna add a littlebit of that in there,
a little bit of this,and mix it some more.
This is pretty legit over here.
So now that I've mixed my sweetpotato dough for my crust,
I'm gonna place it in themiddle of a cooking pan,
a baking pan like so.
And now we're gonna transferour dough to the center of it.
Let's get our handsinvolved in this situation.
All of your dough, I feel like we're about
to make ourselves alittle personal pan pizza.
So at this point you guys,
you should have your ovenbeing preheated at 400 degrees.
And what I love so much aboutdoing personal pan pizzas
is it allows the wholefamily to get involved.
My husband and I do this allthe time with our friends.
And it also allows you tocreate your own toppings,
and it feels very personal, get it.
Voila, so you're gonnapop this baby in the oven
at 400 degrees for 20 minutesuntil the top gets hard.
Here we go.(whooshing)
Now comes the fun part,
we are about to startadding our toppings to this.
Now a lot of you know that forall the crazy things I eat,
same way I love, love, love things,
I hate, hate, hate tomatoes.
So I personally do not liketomato sauce on my pizza
so instead of actually do pesto sauce,
and another sauce that I absolutely love,
pardon the name, this isliterally the name of the sauce,
it's called Heat Bitchin' Sauce.
It is a dip, a spread, or a smother
on your favorite savoryfoods, and I love it.
It actually is vegan, of course,
and it's actually like an almond dip,
that sounds really gross,
but I swear to you it tastes delicious.
My husband loves tomato sauce,so he does his with tomato.
It's actually pretty spicy, but I love it.
And again you can dowhatever you want on yours.
I've even seen peoplenow use chimichurri sauce
or like a fake ricotta.
So now that we've got my sauce down,
now we're moving on to my pesto.
Now a lot of pesto sauces are not vegan,
so you wanna make sure that it says vegan,
dairy free on top and all that good stuff.
Power of Plants, I like this brand.
A lot of you may ask yourself,okay I don't have time
to do this, I wanna be a vegan,
I wanna live a plant-based lifestyle,
but I don't have the time to do it.
I promise it to you, it is so worth it
to actually create your own food at home.
Because even when yougo to vegan restaurants,
you don't actually know whatthey're putting in the foods.
So there's just greatconfidence in what you're eating
when you've created it yourself
and you know exactly what'sgoing into your meals.
So I actually have been cooking a lot more
since becoming vegan.
Lord help us, oh there we go,now we're coming, there we go.
There's a little oil in there,
but I'm gonna pour some ofthat oil off to the side,
and now we shall add the pesto.
Oh, I love a good pesto-basedpizza, pesto is everything.
I also like to add pine nuts to my pesto.
I don't have that with menow, but that's just bomb.
Moving right along, now we'regonna move on to nut cheese,
which is a fake mozzarellacheese that's actually made
from cashew milk, crazy right, okay.
Sprinkle that on top,I love a lotta cheese,
love, love, love, love cheese.
Also if you want, if youstill have cravings for meat,
which sometimes I do have,
I am obsessed with likeBeyond Meat Crumbles
and those kind of crumbles,
you can find that in your grocery store,
and I've got some righthere called Smart Ground
and it's by Lightlife.
This guys, you guys, it literally,
it low key tastes better than meat.
I love arugula, gonna add a little bit
of that on top of here
and I'm going back in withsome more pesto, people.
I've got all these veggieshere, but it's really up to you,
whatever it is that you wanna add.
I love onions, I love peppers,
so that's what I'm gonna add to mine.
We've got tomatoes here, hate tomatoes,
but if that's your thing, rock out people.
We are going to pop thisbaby back into the oven
so that my cheese can melt perfectly.
When I first started eating plant-based,
I was like how am I gonnalive without cheese,
I'm like I'm just too French to be vegan.
So with that being said, Ihave kind of become a cheese,
a vegan cheese connoisseur.
Some of the cheeses do not melt,and some of them are awful,
and others are really great.
So don't get discouraged,you just gotta go on the hunt
for the right one that you love
that actually has the cheesy,ooey, gooey consistency.
This one, which is called Alged Nutcheese
is definitely one of thebest ones for the mozzarella,
but I also do love Daiya,
you just gotta let itmelt for long enough.
It has to get hot enough
or else it will have a weird consistency.
So I hope that this helped you guys
see kinda the things that I eat,
the things that I create for myself,
my favorite vegan recipes.
All the recipes and allthe ingredients that I used
are in the description below
so make sure that you click the link.
To get all the info on this.
Love you guys! Don't forget to subscribe.
See you next week.
(smooches)
This week I'm showing you 3 of my absolute favorite vegan recipes! Which one are you guys gonna try first? _ RECIPES: http://bit.ly/2wY6A0L _ SUBSCRIBE: http://bit.ly/AllThingsAdrienne _ FOLLOW ALL THINGS ADRIENNE: Facebook: https://facebook.com/AllThingsAdrienneHoughton Instagram: https://instagram.com/AllThingsAdrienneHoughton Twitter: https://twitter.com/AllThingsAH _ Adrienne Bailon Houghton shares her #HiLow hacks on going glam without breaking the bank! Tips and tricks for mixing high end and inexpensive pieces in all things beauty, fashion, home décor, and entertaining. Tune in every Tuesday at 10AM PST to watch. #AllThingsAdrienne Kin Original Series: http://bit.ly/2H6HAbl