I just discovered this channel and i ADORE this style. The straight to the point, no talking, relaxing cooking at the beginning and talking about the recipe afterwards is genius. Sometimes you just wanna get a recipe and sometimes you appreciate hearing someone talking passionately about food. So this channel is perfect for this :)
Dude, your content is so wholesome. It is so clear how much love and care leads you in your creativity. Really appreciate your work and approach. Thank you.
I just love your style of filming, it may seem pretty "simple" on the surface at first glance (or first viewing lol)-- but it is, in my opinion, actually very creative... and very stimulating to the senses (mainly vision, and the creative variety in watching something). You not only make visually inspiring meals, but you also present it in a very visually pleasing manner. You aren't mimicking anyone else, or the latest fads-- but you are uniquely original in your style. It's very satisfying to watch your videos, as well as getting meal ideas. Thank You for your time, effort, and creativity! You are much more than just a chef 🙂
🙏🏾🙏🏾 thank you so much for this! many times i have though of doing another style. closer to the stuff most cooking channels do. but i always say back to myself... "but thats not you" ❤️
I’m new to plant based cooking and your videos help my family’s transition to a vegan diet. I look forward to preparing your recipes. Thank you! I believe in the good you are creating.
Simmering is really just aroma therapy. And when you threw in those pickled onions at the end... BOOM! Just when you think stuffs done, Andrew comes in from the side with the 1,2, flavor punch. Well played! PEEEEEAAAAAAACCCCCCE!
Spicy beans and rice has been a staple in my family for more years than I can remember. But you elevated at the minute you added those pickled onions at the end. Needless to say, I’ve pickled onions already, and we will be having it with our rice later this week. Keep on with the great videos and the wonderful recipes.
This looks delicious. I love when you find the whisk and your hands say "Huh? How'd this get in there?" I stir onions with my hands, too! I can't wait to make this. Looks delicious, healthy and comforting!
So impressed. I was looking for a Caribbean red beans and rice recipe that a man from Belize made us on a recent Scuba trip to Honduras, but I've loved watching your videos. OUTSTANDING!
Another Sunday morning addition to my tentative meal ‘plan’. Love these inspirations that always seem to come when my brain is thinking what I have in my pantry, or what I might need to purchase for the week. I’d say most of your vids have recipes that use standard pantry/fridge items for me. The discussion at the end always helps. I do look forward to these on Sunday mornings! Only sad it took so long for these to come into my feed. Also love the talk about freezing options, since I’m a lone vegan in a house of carnivores. Freezing in the 1 cup silicone mold trays has helped with sorting dinner (or lunch) many days. Thanks Andrew….🙏🏻🫶🏻✌🏻 from Nashville….
As always I really appreciate your videos and the energy that you put into them! I am curious about your cookware, you seem to be very aware of what to use with what dish, would love to see a blogpost or video about this! Much love to you Andrew!
Thanks! I had hoping you’d make this particular dish for some time. I’ve never made it before, and I have seen so many crazy recipes for it. ETA: It was very brave of you to handle that scotch bonnet pepper without gloves. I had a bad experience back in high school involving habaneros and contact lenses. I learned my lesson well. I no longer wear contacts, and I use gloves when handling any pepper hotter than a bell pepper.
🙏🏾 thank you! You're right! i certainly recommend precaution around handling hot peppers. not sure what it is but i dont tend to get bothered by them. but when i remember to, i used two utensils like a fork and a knife to help me work with it without touching ❤️
New Vegan Here ! I was looking for a TH-cam channel with good & easy recipes. I stumbled upon your channel and I love it ! The recipes look so delicious
I gotta, gotta do this one next week for my lunch pack-out. Solid recipe!! 💪🏾 And THANK YOU 👏🏾💙 for playing "Wurst Ever". One of my faves. 🎵🎷 Keep 'em coming, bro!
Another winner - thank you so much for this recipe. All that tomato-y goodness got a little scorched at the bottom of my pot, but was not mad about; added some extra umami!! (:
Hey ya, no red bell peppers at my WF past weekend 😮 we use only wild rice while at first if you never has it may not light you up,,but once it becomes your rice ,you cant eat any other!!!!
Amazing Episode And I Am Floored With The End Of The Segment Explanation - Good On Ya - Something I Have Observed Here In Your Tutorials , You Tend To Use A Bay Leaf - I Know You Have A Reason Other Than Flavor, Maybe A Benefit - Earlier This Week I Rewatched Your IF I COULD ONLY MAKE ONE DISH FOR , Totally Righteous Video Stay Creative & Be Well , Cheers
🙏🏾 im so so glad you enjoyed! thank you for kind words and support! i tend to "sneak" lemons in dishes often too for its citus flavors and add health benefits 🙌🏾
Thank you so much for the easy healthy recipe. I showed my husband your video and he immediately noticed your beard. Do you have any videos about beard care? He’s a bearded man as well. Subscribed
That recipe doesn't conform to any rice and beans I've ever made, but I am so looking forward to aromitizing and ricinating my experience with this recipe.
I burnt the bottom of my pot when i did this :(. Also I can't even find much brown rice at my supermarkets. I only found brown rice that's been steam treated before so they only cook in 10 minutes. So after the 10 min there were still a ton of liquid left. I also used slightly more beans and like 100g more of diced tomatoes (I couldnt find canned fire roasted tomatoes). Maybe due to more liquid the rice couldnt absorb all of it. And I think I might've put the heat too high at first cause I wanted it to get to a boil fast but I don't have an induction top so it took some time for it to cool down and maybe that's when the bottom burnt. I'm pretty new to cooking so I guess this is how you learn. Next time I will go with lower heat and maybe roast my own tomatoes in the oven I don't have a grill so I can't do it over a fire or idk how they even do that lol. I think there are some asian stores maybe they will have brown basmati rice. But it did still taste good in the end so great recipe love the video 👍
This recipe looks so delicious 😋 you had me at all the onions and garlic 😋 😍 I don't go a.day with out onions love them 😊will be making this soon😊enjoy your day❤until next time 😊 😉 ❤
not silly at all. it does make a huge difference. especially dried herbs. but thats not to say it wont still taste good. it would just taste slightly different.
its is! used to feel the same why when my mom added ingredients that you wouldnt normal find in recipes. but they just hit so much better. i had to start trying myself.
i think im the only one who wants to beat the crap out of the herbs and bay leaves.. and then gets tired and tosses everything into a rice cooker.. and thinks.. close enough.. lol
![เป็นไปได้ไหม - WanMai [Official MV]](http://i.ytimg.com/vi/_6lZ6b3_7Vo/mqdefault.jpg)
I just discovered this channel and i ADORE this style. The straight to the point, no talking, relaxing cooking at the beginning and talking about the recipe afterwards is genius. Sometimes you just wanna get a recipe and sometimes you appreciate hearing someone talking passionately about food. So this channel is perfect for this :)
🙌🏾🙏🏾❤️ thank you so so much!!
Whole onion, 5 garlic cloves, scotch bonnet, 2 in ginger, 2 15 oz red beans can, 2.5 cups basmati, roasted tomatoes, 2 tbsp tomato paste, (2 tbsp curry, 1.5 tbsp paprika, 1 tsp all purpose seasoning, 1 tsp rosemary), 2 Bay leaves, 4-5 sprigs fresh thyme, 3 tsp veggie bullion, 2 cups veggie stock, pickled red onion (lime), cilantro
Dude, your content is so wholesome. It is so clear how much love and care leads you in your creativity. Really appreciate your work and approach. Thank you.
🙏🏾🙏🏾 appreciate the kind words! thank you!! ❤️
I just love your style of filming, it may seem pretty "simple" on the surface at first glance (or first viewing lol)-- but it is, in my opinion, actually very creative... and very stimulating to the senses (mainly vision, and the creative variety in watching something). You not only make visually inspiring meals, but you also present it in a very visually pleasing manner.
You aren't mimicking anyone else, or the latest fads-- but you are uniquely original in your style. It's very satisfying to watch your videos, as well as getting meal ideas.
Thank You for your time, effort, and creativity!
You are much more than just a chef 🙂
🙏🏾🙏🏾 thank you so much for this! many times i have though of doing another style. closer to the stuff most cooking channels do. but i always say back to myself... "but thats not you" ❤️
@thenarddogcooks 👍🥰 ... Stay True To You ❤️
I’m new to plant based cooking and your videos help my family’s transition to a vegan diet. I look forward to preparing your recipes. Thank you!
I believe in the good you are creating.
Literally the perfect recipe/food science format.
Simmering is really just aroma therapy. And when you threw in those pickled onions at the end... BOOM! Just when you think stuffs done, Andrew comes in from the side with the 1,2, flavor punch. Well played! PEEEEEAAAAAAACCCCCCE!
🙌🏾 pickled onions is life! cant get enough of those things!!
Spicy beans and rice has been a staple in my family for more years than I can remember. But you elevated at the minute you added those pickled onions at the end. Needless to say, I’ve pickled onions already, and we will be having it with our rice later this week. Keep on with the great videos and the wonderful recipes.
🙌🏾🙏🏾 😊Thank you so much!!
This looks delicious. I love when you find the whisk and your hands say "Huh? How'd this get in there?" I stir onions with my hands, too! I can't wait to make this. Looks delicious, healthy and comforting!
I've been wanting to make jollof rice for a while and was excited to hear your input on this. Very insightul, thanks i love your vids
So impressed. I was looking for a Caribbean red beans and rice recipe that a man from Belize made us on a recent Scuba trip to Honduras, but I've loved watching your videos. OUTSTANDING!
Nothing better in this world than beans and rice
Another Sunday morning addition to my tentative meal ‘plan’. Love these inspirations that always seem to come when my brain is thinking what I have in my pantry, or what I might need to purchase for the week. I’d say most of your vids have recipes that use standard pantry/fridge items for me. The discussion at the end always helps. I do look forward to these on Sunday mornings! Only sad it took so long for these to come into my feed. Also love the talk about freezing options, since I’m a lone vegan in a house of carnivores. Freezing in the 1 cup silicone mold trays has helped with sorting dinner (or lunch) many days. Thanks Andrew….🙏🏻🫶🏻✌🏻 from Nashville….
🙌🏾❤️🫶🏾 freezer tips have saved me a ton of time and food!
This looks amazing. I will definitely try this. Love your presentation.
This recipe sounds amazing. I was ready to make it as soon as you measured out the curry. And the pickled onions!
Delicious looking - can almost taste this!
I love eating vegan food because it makes me feel happy, energized and strong plus it's easy to cook and prepare.
As always I really appreciate your videos and the energy that you put into them! I am curious about your cookware, you seem to be very aware of what to use with what dish, would love to see a blogpost or video about this!
Much love to you Andrew!
🙏🏾 thank you, Daniel! I appreciate the blogpost idea, as I agree it would be helpful!
Take care! ❤️
I agree! I’ve zoomed in trying to tell which pieces he uses.
I want to try this recipe so much, I had jollof rice years ago but have not learned to make it myself.
Thanks! I had hoping you’d make this particular dish for some time. I’ve never made it before, and I have seen so many crazy recipes for it.
ETA: It was very brave of you to handle that scotch bonnet pepper without gloves. I had a bad experience back in high school involving habaneros and contact lenses. I learned my lesson well. I no longer wear contacts, and I use gloves when handling any pepper hotter than a bell pepper.
🙏🏾 thank you!
You're right! i certainly recommend precaution around handling hot peppers. not sure what it is but i dont tend to get bothered by them. but when i remember to, i used two utensils like a fork and a knife to help me work with it without touching ❤️
I MUST try this one!! 😊 I loved the narrative 😁
Love one pot meals! so nice!
😍 right! they are my favs!
This looks good. I made your minestrone soup that was so good and I’m making it again this week. Thank you. 😊
😍 really!? love that! ❤️
Thank you Mr. Narddog! You did it again! 🎉
Love it. Can’t wait to try it. ❤
Adding this one to the line up this week! ♥️🇨🇦
🙌🏾🙌🏾
Appreciate Bro 👍🏾, I will definitely be making this one today
I, too, like my little whisk! 😊
New Vegan Here ! I was looking for a TH-cam channel with good & easy recipes. I stumbled upon your channel and I love it ! The recipes look so delicious
Looks simple I will add this to my list to do thanks ☺️
Hope you enjoy
Gotta remember to wait for the new nard dog recipe every week before I go grocery shopping for the week. Damn. Next week though. This looks delicious.
🙌🏾 at least you're always prepared for the up coming week!
I gotta, gotta do this one next week for my lunch pack-out. Solid recipe!! 💪🏾
And THANK YOU 👏🏾💙 for playing "Wurst Ever". One of my faves. 🎵🎷 Keep 'em coming, bro!
😍🙌🏾 love this! you got it!
Dang, I wish I could jump into that delicious pot of rice and beans like baby whisk! Looks so good! 😋
🙌🏾 🙏🏾 thank you!! ❤️
Oooo the dish looks delicious yummy. 👍🏽👍🏽
Thank you 😋
@@thenarddogcooks You’re welcome.
Loved the new words this episode 🤣🧡
😂 just making up words to see what sticks! 🤦🏾♂️
Another winner - thank you so much for this recipe. All that tomato-y goodness got a little scorched at the bottom of my pot, but was not mad about; added some extra umami!! (:
Hey ya, no red bell peppers at my WF past weekend 😮 we use only wild rice while at first if you never has it may not light you up,,but once it becomes your rice ,you cant eat any other!!!!
Amazing Episode And I Am Floored With The End Of The Segment Explanation - Good On Ya - Something I Have Observed Here In Your Tutorials , You Tend To Use A Bay Leaf - I Know You Have A Reason Other Than Flavor, Maybe A Benefit - Earlier This Week I Rewatched Your IF I COULD ONLY MAKE ONE DISH FOR , Totally Righteous Video
Stay Creative & Be Well ,
Cheers
🙏🏾 im so so glad you enjoyed! thank you for kind words and support! i tend to "sneak" lemons in dishes often too for its citus flavors and add health benefits 🙌🏾
Beautiful video 😍 tasty recipe 😋 amazing
Thank you so much for the easy healthy recipe. I showed my husband your video and he immediately noticed your beard. Do you have any videos about beard care? He’s a bearded man as well. Subscribed
i dont. but ill share what i use. aloe vera, coconut oil and shea butter. and wash about 2 - 3 times a week. 😊
Glade I found your channel 🫡
🙌🏾 me too! 🙏🏾
That recipe doesn't conform to any rice and beans I've ever made, but I am so looking forward to aromitizing and ricinating my experience with this recipe.
😂 you're the best! ❤️
Awesome, I have always wanted to try Jollof rice! What would you eat this with? Soup? Curry?
I burnt the bottom of my pot when i did this :(. Also I can't even find much brown rice at my supermarkets. I only found brown rice that's been steam treated before so they only cook in 10 minutes. So after the 10 min there were still a ton of liquid left. I also used slightly more beans and like 100g more of diced tomatoes (I couldnt find canned fire roasted tomatoes). Maybe due to more liquid the rice couldnt absorb all of it. And I think I might've put the heat too high at first cause I wanted it to get to a boil fast but I don't have an induction top so it took some time for it to cool down and maybe that's when the bottom burnt. I'm pretty new to cooking so I guess this is how you learn. Next time I will go with lower heat and maybe roast my own tomatoes in the oven I don't have a grill so I can't do it over a fire or idk how they even do that lol. I think there are some asian stores maybe they will have brown basmati rice. But it did still taste good in the end so great recipe love the video 👍
This recipe looks so delicious 😋 you had me at all the onions and garlic 😋 😍 I don't go a.day with out onions love them 😊will be making this soon😊enjoy your day❤until next time 😊 😉 ❤
🙌🏾🙏🏾 same! onions and garlic are the best!
Avocado neutralize spicy food? Hmmm th❤nks for sharing 😊
you got it!!
This may seem like a silly question, but do the herbs make a difference? I always wondered if you left it out would the dish be just as good?
not silly at all. it does make a huge difference. especially dried herbs. but thats not to say it wont still taste good. it would just taste slightly different.
😅😅😅always entertaining 😂, good show
😂😂
What can I use in place of the tomatoes? I have chronic kidney disease and am at the high end of normal for potassium. Thank you!
Just making this, I put it in my crackpot though. I can't wait to try it. I'm go to try and make fufu with it. Can't wait
Thank you for always sharing
Good morning friends 😊
Hello 😊
Hi there !
Is the rice already cooked when you throw it on the sauce ?
Hey! no, its only been washed at that point.
Some veggies are hard to digest. I wish i could put icons by videos in a list so i can mark the ones i make more often.
Is there a link for the induction cooker? I can’t find it.
for sure! this one is a bit pricey tho. been saving for a while to purchase. check it out here - > amzn.to/49QqCuP
@@thenarddogcooks You weren’t kidding, lol. Thank you for sharing the link.
Curry powder in jollof is lowkey crazy but say less looks good tho
its is! used to feel the same why when my mom added ingredients that you wouldnt normal find in recipes. but they just hit so much better. i had to start trying myself.
Red Beans and Rice, I could eat a plate twice.
You obviously know, In order to succeed. You have to take whisks.
(Sunday Chuckle) 😊
What is the very last ingredient? Picked onions?
Yes sir/ma’am
it's kinda paella, i can smell through the screen
😍🙌🏾
i think im the only one who wants to beat the crap out of the herbs and bay leaves.. and then gets tired and tosses everything into a rice cooker.. and thinks.. close enough.. lol
Jollof? Without the chicken 🍗? Ghanaian people be like 🤔🧐 "Why are you vegan" 🤣
😂😂
I believe Nigeria are the originator of this dish...
Then why is it named after the Wolof people lol