วีดีโอ

Can't wait to see your new kitchen!

Hello! I just discovered your channel and already love you but I would still like to give you some criticism, so that I can give my opinion! (I'm italian after all) ahah. - I would like to see a little graphic with all the ingredients and portions, so that you can already read the ingredients from the beginning! - Work more the dough, even if it seems smooth and homogeneous needs at least 10/15 minutes of manual work or at least in a planetary, so as to make it even smoother and more elastic (which is very useful during the drawing) - Roll out the dough of the ravioli with a rolling pin only when you have to form the "tongues" in which to put the filling, otherwise it will stress losing much of its elasticity - You don’t need to have the dough at room temperature, even if it was in the fridge, as soon as you start working it will immediately heat up. It can rest for hours, nothing happens, there is only a minimum time of rest (at least 1 hour) that must be respected to ensure the elasticity of the dough! - When you divide the dough always cover with a slightly damp cloth so as not to form crusts (as seen when you have spread the first piece of dough with the bottle) or at the limit with the transparent film well adhered (dust the dough before with a little flour). - It’s ok to use the ravioli mold but always remember to apply a slight pressure on the outside of each ravioli, so as to ensure that no ravioli then breaks during cooking! - When cooking fresh pasta (of any kind), ALWAYS use a drizzle of olive oil in the cooking water, this prevents the ravioli from sticking to each other, thanks to this you can cook way more ravioli than normal. - I don’t speak English very well but I imagine that you, being vegan, used margarine and not real butter, in both cases when you want to create a cream or a base with these ingredients always add a little water, so as to create an emulsion, preventing the burning (11:50). Fat, whether butter or margarine becomes toxic as soon as it gets dark (the acceptable color is a light brown but not more)! If you do not want an emulsion but a simple liquid bottom, then use simple olive oil, always at low temperature so as not to exceed the point of smoke! I love your attitude and I hope you don't get offendend by my tips (in this case delete my comment). In Italy there are a type of dumplings without eggs on the dough called "Culurgiones", they have a different shape (with a decoration) and are with potatos and mint as the filling. they are vegetarian but if you want to trasform into vegan, just use vegan cheese! It's a traditional dish, so I perfectly know how to make it because i failed it a lot of time ahah, for this I want to help you with this comment ^^ Love u!

Wow, you are amazing

Here's the recipe ya'll ❤ The Oracle Ingredients: 1 cup unrefined coconut oil 2 cups brown sugar 1/2 cup unsweetened almond milk 2 tablespoons vanilla extract 1 teaspoon almond extract 4 cups of flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon of salt 1.5 cups vegan chocolate chips. (Dark chocolate only) ¾ cups Chopped pecans Directions: 1. Preheat oven to 350°. 2. In a large mixing bowl mix the flour, baking soda, baking powder and salt. Level each each, do not pack. 3. In the bowl of your stand mixer, cream together coconut oil and brown sugar until smooth. add almond milk, vanilla and almond extract. it's not going to look sexy, but trust me, that liquidy look is perfect. 4. Add the wet ingredients to the dry ingredients and mix by hand. This is a crumbly dough, so keep the faith. When almost all of the flour is incorporated, add the chocolate chips and the chopped pecans. It may still be very crumbling, but we want to make sure all the flower is incorporated. if you really think you need to, (you don’t but go ahead) add maybe.. and I mean maybe, only another two tablespoons of almond milk. The crumbly texture gives it that snap on the edges. 5. Scoop the dough and place the balls on a parchment lined or ungreased cookie sheet, flattening each a bit with your hand. I usually put six cookies per tray. 6. Bake for 15 minutes To achieve slight browning, a superbly chewy center, and crispy edges.

Pls post the recipe in the pls post the recipe in the description.

Who needs a sink or stove? Anybody can cook!

That happened to us 2 years ago and took 1 year to renovate. Not fun but we now have a new, updated kitchen. I made lots of use with my air fryer, instant pot and Blackstone griddle. Thank God for insurance but they gave us a hassle smh. Good luck!

Beautiful. Love the big red kitchen aide. Goals. Yay Vegan. I’ve had these and they taste amazing.

Awesome video

Excellent video

Hilarious

You look really good on camera. Just saying…😊

AWESOME, we love spaghetti!

Yum!!

How about you? What's your favorite go - to sip in the morning?

Yum! Gonna try this!

Such a great reminder and encouragement dear one--do all things as if unto God. Happy Sunday!

LOL @ the pause to get in the "Thank you, Lord, for the food we are about to receive..." 😁👏🏾👏🏾

Nice editing: takes us quickly through all of the steps, with vibrant colors and well-placed music (sprinkles with the tinkles). 👏🏾👏🏾👏🏾

Looks and sounds delicious!,👏🏾👏🏾👏🏾

Babes, beets are fantastic, and all you need to fall in love is the acidic kick from vinegar. Skip the mushy-too-sweet ones in the jar. Roast your own. Cool them. Then bathe them in a brine of apple cider vinegar, brown sugar, black peppercorns and whole cloves.

I love spaghetti squash! Looks so yummy.

'promo sm' 🤤

I'm gonna get you a chainsaw for the next squash episode. Still . . . genius, cleverness, and yum all in one kitchen.

Love this! ❤️

Omg Sheila - I sooo love this whole video !!! And the recipe !!! Wow !!! You nailed it 👏 👏 👏

Aweee Sheila I love this ❤❤❤

Yassss Sheila ❤❤❤

keep them coming i like your style, good luck with the channel. 👍

nice

Great video! Love the energy and voice over. Would love a written guide too in the description 🙂

Tomatoes are sexy again!

Liked, Subscribed and Notifications On! ❤

Looks delicious! 😋 Both from the presentation and the excellent eye for choosing produce (plump, firm, colorful... can almost smell it from here). 😁😋 Good tip about food quality with the real cheese vs. mass-produced cheese with additives. 👏🏾👏🏾👏🏾

Looks easy but I bet it's not.

🔥 🔥 🔥

Can we get the recipe in the comments or a link to the recipe on your web page?

🔥🔥🔥

(**Liked and Subscribed**) Seriously sparked a craving for veggies. Good example for Meatless Mondays! From the ASMR standpoint: *the colors remained vibrant (showing that the collards weren't over/undercooked and the red onions were freshly pickled) *the choice of the hard cracker, instead of bread, made the bite sound like the hummus was full of texture, not mush Good point of how denatured that store-bought produce can be.

I need collard green hummus in my life!

😂 that crust is gorgeous! I’m a sucker for pies! Let me know if you need a taste tester!

What’s good!

What’s good!

Beauty, comedy, articulate, resourceful and can cook too!!!!!

It's a very good look. Oh oh, Sheila! Just talk to me so I know whats happening. Love the presentation

You go girl

Great job! Supporting from the Miles family in Atlanta!

I wasn't hungry before watching this, but I am now. I want to hear more from this clever cook.

This is genius. Who wouldn't love her?

Love you!!!