Trying 3 Vegan Dishes From 3 Countries
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- เผยแพร่เมื่อ 2 ส.ค. 2024
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This is the first vegan foods episode. The second episode has Nigeria, Italy and Algeria and will be out soon!
The artist today is Claudia Melchor:
claudiamelchor.com/
/ _claudiamelchor
To join my Patreon Artist support tier: / beryl
@EthanChlebowski and his onion cutting video: • Why I always slice Oni...
Thank you to Sylvia, Nicolas and Charbel for sharing their foods with us today!
Recipes:
Hong Kong Pumpkin Dish: Steam squash/pumpkin. Add the black bean and garlic sauce. Enjoy!
Peruvian Mushroom Ceviche:
1 sweet potato, 250 grams of mushrooms, one red onion, 1/2 teaspoon of Limo hot pepper paste or fresh, 1 teaspoon chopped cilantro, 1/2 teaspoon of salt, a pinch of pepper, 1 garlic clove, the juice of four big limes. Optional: a pinch of MSG.
You peel and boil the sweet potato, then cut it in slices and let cool. You chop the onions in julienne/plume and put aside on water with ice to keep fresh and crunchy. You crush and finely chop the garlic clove and you mix it with the lime juice, the hot pepper paste, salt, pepper and MSG and set aside. You slice the mushrooms and put in a bowl and add in the onions, the juice that was set aside, the cilantro and you stir in the mix. Serve fresh and cold in a bowl, with some sweet potato on the side.
Lebanese Dandelion Greens: foragerchef.com/lebanese-dand...
00:00 Intro
00:26 Artist Claudia Melchor
01:04 豆豉炒南瓜 (Cantonese Pumpkin)
02:45 Trying 豆豉炒南瓜 (Cantonese Pumpkin)
04:42 Vessi Sponsorship
05:42 Peruvian Cebiche de Champinones (Mushroom Ceviche)
07:19 Trying Peruvian Cebiche de Champinones (Mushroom Ceviche)
09:12 Lebanese Hindbeh b'Zeit (Dandelion Greens)
10:51 Trying Lebanese Hindbeh b'Zeit (Dandelion Greens)
13:20 Potato Dishes for Future Episode Call Out!
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Thanks for making a vegan episode!!
TheNaturallygreen
0 seconds ago
Papas Correadas from Colombia 🇨🇴 very simple and flavorful ( you can use regular cream or coconut milk). Thanks 😊
I see that knifework there, Beryl! Your skis are definitely improving! Well done!
On the "Oh won't it be bland?" reaction, if vegan/vegetarian food is bland, you're doing it wrong. A lot of the flavour in any stock is actually the vegetables. Vegetables have piles of flavour, it just may need some salt and umami, and/or spices.
I feel like a lot of dishes that rely mostly on the meat for flawour, tend to be blandre than veggie food
@@Ingridrw Yeah. If you really think about the base flavours, meat has a blandness that really needs other things added to it. At a minimum, it needs salt. While salt is always the most useful flavour enhancer, there are vegetables (and fruit!) that are just fine all on their own and can be enjoyed even without anything added.
@@TheMimiSard But even with more flavoursome meats, when you make that the center of the dish it's easy to not make much of the "side dishes". At least where I'm from it's often meat (of some kind), boiled potato, boiled veg, sauce...
@@savannah4019 I can understand that. I kinda came at it in reverse. I grew up vegetarian (ovo-lacto, so never any bones about eggs and dairy), but always liked meat, especially chicken. Just because I have been a meat-eater in adulthood does not mean I have forgotten my upbringing though, so I remain in respect of vegetarianism. Plus a good salad is nice to have, and I especially love salad ricepaper rolls with avocado in them.
I've been vegetarian for over ten years now and i gotta say: miso paste is the solution to bland vegetable soups and stocks👌
Ethiopia has a lot of naturally vegan dishes! It's very common there to skip meat a few times a week.
Yes to shiro and kik alicha!!!
Ethiopian food is sooo good, too!
I love Ethiopian lentil stew!
I really want to taste Ethiopian food, but there is no restaurant in my country
Yes my local ethiopian restaurant has six vegan dishes and three meat dishes. It's so nice as a vegetarian to be able to go and know that there will be multiple tasty options
As a Lebanese I am happy to see we’re represented in this video! I must however flag that we do have a lot of « naturally » vegan or at least vegetarian dishes. I can name foul, balila, Adas bi hamod, moujaddara, tabbouleh and fattouch (those are salads), loubieh bi zeit, batata harra, warak enab etc.
In fact our ancestors ate much less meat than we do today and followed a much stricter mediterranean diet (that involved beans, grains and vegetables)
I also agree that lebanon is going through a tough patch, but we will overcome it. I wish you all a happy new year!
That's what I was thinking! I'm vegan in the US and some of my favorite foods are Lebanese!
Right? So many tasty Lebanese vegan dishes!
Not to seem insensitive but I feel like Lebanon has been going through a rough patch for pretty much as long as I can remember.
Thank you, I LOVE ❤️❤️❤️ Lebanese cuisine. All is delicious! Fattoush is my favorite salad. Spinach fatayar are so good!
Isn't falafel also vegan?
I’m gonna try that first one immediately
Didn't expect you here!
Am Chinese, highly recommend using Kabocha Squash instead if you have the option. That's what my family uses and what I've had over there!
Literally looks so good
Does anyone know what brand Beryl used for the black bean sauce?
Yeah, I've got a quarter of a kabocha squash right now I need to do this with.
South Indian here. A lot of our staples are naturally vegan. There are so many I'm too lazy to type them all 😄
Exactly. Our lentil stews and soups like Sambar, Rasam, kootu, masiyal, kuzhambu, pulusu etc are vegan tamarind based and coconut included or not. So no ghee, cream, yoghurt etc. Most of the South Indian stir fry, sauteed dry vegetables are completely vegan.
@@L20241 thank you so much for the inspiration. I just looked up all the dishes and will make absolutely all of them. I’m vegan and fell in love with Indian red lentil curry , now I have many more things to try out:)
We can literally eat vegan food three times a day and not realise it
I don’t think people realise that some cultures have foods that are inherently vegan. It’s infuriating when people think of vegan as “oh my god vegan”.
@@poojamalhotra6321 Exactly anyone exposed to Indian food and not just Punjabi or North Indian but other specifically Southern Indian, Eastern Indian etc would know how much naturally vegan and vegetarian food we have
Yay for vegan meals that don't have a lot of weird factory made substitutes. Would totally love to see this as a regular segment, and yes to many potato recipes! Thank you! I am going to try all of these!
Seconded, I wouldn’t get sick of this as a series
I think most vegan meals have lots of weird, overpriced substitutes because some people are still trying to make it taste like meat 🤔
Thank you Beryl for featuring me and my mom’s recipe!! It’s such an honor to be in a video by one of my favorite content creators! I love the shorter format and splitting it into different videos!!
Absolutely LOVING this! I think vegans are more used to trying things from different cultures because there's usually no "national vegan cuisine" for each country. Because of veganism, I "randomly" met golden milk, yuba, kimchi (mushroom sauce instead of fish sauce), berbere, harrissa paste, muhamarra, tempeh, natto, and so many other "exotic" flavors. And also valuing more of of my own culture's local dishes, like pamonha, heart of palm, casava/yuca dishes and jackfruit as a "meat" substitute.
Oh, and I'm legitimately interested in the shoes, something that never happens on sponsored TH-cam videos... I'll check out if they ship to Brazil.
I use soy sauce or dark soy & mushroom sauce in my kimchi, but yes, agree with you about being more open to another cuisines and "adopting" their dishes as your own from now on. 😜
I didn't had that type of only mushroom sauce yet, but I'm currently making 17th/18th century ketchup from button mushrooms, recipe was shared by the Townsends, maybe you know their channel, too. I explore a lot of historical cooking, too - another cultures and past ages. Getting to know so many tasty dishes through that!
Edit: and try to dry kimchi and snack it like chips!!! But you may wanna season your kimchi less than usual, when it's for drying / dehydrating... the taste is definitely concentrated! 🔥
Edit 2: I don't know if you have dandelion in Brazil, but if you do, consider using their leaves instead of cabbage in your kimchi, the results are interesting! I made also kimchi with collard greens / mangold, but wouldn't recommend that - maybe only, if you really love collard greens, but if they are okay, collard greens kimchi may be too pungent for you. 😅
@@user-mc5vy2vk5n Great ideas! Collard greens are extremely common here in Brazil, much more than kale (I've only seen it in fancy import stores), so I'll definitely try it with that, which here we just call "couve". I also like the idea of kimchi chips. Probably the perfect snack: crunchy, flavorful, and healthy! I remember seeing a few videos by the Townsends channel, but I usually check out "Tasting History" for those old recipes... Most don't really fit into our modern pallet, though, since we usually use a lot more spices and flavors nowadays. So maybe the Townsends might have more "accessible" recipes within our organoleptic spectrum.
Thanks for the great ideas!
@@bfeitosa meanwhile kale is common winter green here in Northern hemisphere! Bok choi is kinda fancy here, but it could be grown in my climate (talking about leaf greens only, don't let me start about another vegetables and fruits! 😅).
I tried to make kimchi with Savoy cabbage, because I love this wrinkly type of cabbage, but it was also a bit too strong - and Savoy is actually hard cabbage like regular white / green cabbage for sauerkraut - while kimchi is made of napa / Chinese cabbage - they both belong to soft cabbages. I wouldn't use kale for kimchi, maybe as addition, in some proportion, but on its own it would be too pungent as well.
Kimchi chips have in my eyes only one negative - they can be finished quicker that you think. 😅
I was thinking whether to mention Max Miller in last comment or not. I loved his olive relish recipe, made big batch and ate it for few days straight on bread with some homemade almond spread. Tasty, tasty food.
Beryl, how many types of greens have you tried? I’d love to see an episode with just greens dishes. Beet, mustard, collard, spinach, kale - well, the ones you haven’t yet tried. My mom forages our farm yard for mullein and others. She prepares them similarly to the dandelion dish.
I'm a forager/herbalist. I have never heard of anyone eating mullein! That is so interesting. I always assumed the leaves were a little too fuzzy to be palatable
@@mandycon99 my mom cooks it down in oil it’s onions and it’s delicious.
Yesssss
Great idea!
Turnip greens. Mustard greens.
Dosas from the south of India are also naturally vegan i believe, and since they're served with spiced potatoes, sambar (a lentil and vegetable stew) and chutneys the whole meal is vegan!
but without ghee its so sad no hahha or is that just me heheh
@@BerylShereshewsky I rarely have it with ghee. I cook it in sesame oil usually.
@@BerylShereshewsky Usually, we use Gingelly oil (here in Tamilnadu at least). Ghee Roast Dosas are usually the only dosas that categorically need ghee and we don't regularly make them at home.
We use coconut oil(here in Kerala ),rarely like very very rarely with ghee,
@@BerylShereshewsky i love it with coconut oil 😍
I'm not vegan, and I love ceviche, but where I'm living fresh fish is very expensive. The idea of substituting fish with mushrooms is genial
same!!! I have made this AGAIN since its so nice and I put it on a salad to make the lunch a little more exciting!
I love ceviche as well, but would be scared to use raw fish in it, as I live in a rural, inland area.
use Heart Of Palm instead of shrooms to replace fish
Try it with cauliflower ! 😊
Tofu ceviche is so good!
As a vegetarian for over 25 years, this was a very welcomed episode! Thank you! Can't wait to see part 2.
Quick note to "cutting onions": How you cut an onion (lengthwise vs horizontally), depends on what you're trying to do with them, since you said that you're been cutting onions incorrectly all these years.
If you slice them horizontally, they will break down quicker and "fall apart." This is good if you're trying to make "onion butter" - for instance. On the other hand, if you cut them lengthwise (root-stem), they are more likely to keep their shape during cooking and you have a different texture as an end result.
So, what I'm saying, there is no right or wrong way to cut an onion. It all depends on what you're trying to achieve and how you want them to cook down in a recipe. : )
Please explain this magical thing known as onion butter!
@@chefykitty How much time do you have? 😂
@@shotjohnny All the time! I am disabled and not currently able to work, so lay it on me, baby!
@@chefykitty Sorry to hear you’re sidelined rn. I hope this little onion-butter recipe will cheer you up a bit. : )
Zzzooo, you take a few of this glorious bulbs known to humans as Allium Cape -- or for us, (sweet) onions -- slice them thinly (horizontally), and then sprinkle them with salt in order to sweat them. The salt will also help the onions break down faster during cooking.
Now, the purists will only use the juices of the onions to cook everything down, but I think, a little butter (or oil for vegans), doesn’t hurt in this recipe. : )
Turn on your stove to the low(est) heat, and add the sliced onions and cook them down *slowly* (the key word is _slowly_ ), until the onions take on a “apple-sauce” consistency.
Now, it’s time to keep an eye on it and to stir everything regularly, until the “sauce” thickens and becomes “spreadable” … and Viola! You've got yourself some onion-butter, baby!
Try it on some bread/cracker with cheese. *chef’s kiss : )
Btw, a good chunk of this recipe can also be done in a slow-cooker.
@@shotjohnny excellent! Thank you!
Dandelion green patties. My father-in-law just passed in December. He was Italian and 93. He took greens and sauted then until tender, added breadcrumbs, eggs, garic, parsley and parmagina. Then fried them. The best, you should try them!
This sounds pretty interesting, would you mind sharing the ratios/amounts of the ingredients? That would be lovely :)
Sounds good. But don't the eggs make it non-vegan?
@@rubynelson1164 yes, but I could see this still working well with another binding agent and still being delicious!
As a plant-based eater, I love that you made this video bc I would like to discover more vegan dishes around the world! If you're making another video abt vegan dishes, I would love for you to include tempe mendoan and bakwan from Indonesia!
I know u don't like tempeh, but bc it is covered in batter, you can barely taste the tempeh in it and it's one of my favorite snack (guilty pleasure at its finest😌)
Meanwhile, bakwan is basically fried batter usually consist of vegetables and sometimes seafood. Some people use egg in it but it's totally unnecessary so I can say that it is vegan friendly, you'll gonna love it!
I love tempeh but I never thought to try battering it before cooking, will have to try this!
tempe is such a versatile food, i love to eat it as a side condiment with piping hot rice. We called it tempe madu (honey glazed tempe). The tempe is cut into thin slices and deep fried, then you stir fry the deep fried tempe with sambal chilli sauce and honey and add in roasted peanuts (and fried anchovies if you are not vegan). It's crispy, sweet, savoury and spicy, so delicious! *chef's kisses *
Many malay/indonesian foods are traditionally vegan (my grandma says because in the past, a lot of people couldn’t afford meats, chicken, seafood, eggs. those were special treats) Many of these dishes star coconut milk, long beans, tofu, tempeh. I guess because these are easily and cheaply found. My favourites are lontong with sayur lodeh, and sambal goreng.
Sayur lodeh is vege cooked in coconut milk (usually cabbage, long beans, tofu and tempeh, with lemongrass, galangal. but no limits to what vege can be used). I love eating it with rice cakes/lontong.
Sambal goreng is spicy vege (usually long beans, tofu and tempeh) also cooked in coconut milk but cooked till dry.
Today, these dishes may include seafood, meats etc in it but traditionally, they are vegan.
But lodeh without sambal ikan bilis isn't lodeh
Ha! Same thing I said for a lot of Filipino dishes
Fried tofu❤️
@@nangel274 We rarely (or even never?) use ikan bilis to make lodeh in my house 😂. I guess every region has its own version of lodeh, or even every house!
@@alwari527 only for the sambal. Tho we do use dried shrimp for the gravy
Here’s a potato recipe that I grew up eating. It’s basically just called braised potatoes, but in Korean it’s 감자조림(gamja jorim) it’s made with 35 ounces of whole baby potatoes with the skin intact, 2 tbsp of any neutral oil, 1 cup of water, 2 tbsp of honey, 1/2 tbsp of toasted sesame seed oil, 1/2 tbsp of toasted seeds, 5 tbsp of soy sauce, 2 tbsp of rice wine, and 2 tbsp of brown sugar. Make sure you rinse all of the potatoes. Put all of the potatoes in a large shallow pot and cook them til they’re brown. Add water, soy sauce, rice wine, and brown sugar, let it boil for 2mins in medium high heat. After 2mins, reduce it to medium heat for 15 before all of the sauce is reduced. Reduce the heat to low, add the rest of the ingredients and gently coat all of the ingredient for another 15 mins then you’re done! Serve it with some white rice and enjoy
A potato dish served with rice??? Where has this been all my life? I feel cheated I never knew about this dish until now, but so grateful that I am now aware of it.
감자조림 무조림 뜨끈한 쌀밥이랑 먹고싶네요
Its also great to braise big chunks of radish with it (if the radish is too small it will not hold its shape)
I'm vegan and I only eat what is here referred to as "naturally vegan food", (which is HILARIOUS to me, but I get it :'D ), and it seems both you Beryl and many commenters are mostly familiar with the replacements. And I get why they exist, but for anyone looking for yummy vegan food, I hope these videos can teach you more about non-replacement vegan foods! Because there is SO much that is sooo good, not complicated to make and doesn't have weird ingredients that you have to spend days searching for.
And other than these videos from Beryl, if anyone wants accessible meals on what here is referred to as natural vegan foods, may I suggest the TH-camr Caitlin Shoemaker! She makes really down to earth vegan foods, it's generally very easy, not super fancy or anything! (This is generally American food)
Anyways, great video as always, looking forward to the next one :D
(And I'm all for the new format with shorter videos, I enjoy them as much as the longer ones, and it's great if you get some room to breathe!!)
I'm Sicilian and I grew up eating dandelion greens with garlic, oil and lemon. They're bitter but in a good way and it's super healthy!!!! Love you Beryl!!!!!
Indian cuisine has a lot of delicious vegetarian dishes that can also be turned vegan by Changing a few ingredients...I think the basic daily meal like roti-sabzi and rice n dal r mostly vegan..
Also recently I have been obsessed with soya chappe ..Do give it a try!
And Indian cuisine certainly isn't bland lol. I used to frequent Indian buffet restaurants when I lived in Memphis, TN, and TBH, I don't think I ever ate anything with meat off the buffet - the veggie dishes were just too good!
South Indian cuisine has plenty of naturally vegan dishes like idly and sambar..
My daughter and I adore all of your videos! We’ve watched every single one having a Beryl marathon
oh my gosh!!!
Another typical and "naturally vegan" Brazilian food is beiju, the stickier, thicker, rounder, and fluffier version of tapioca (basically yuca crepes that you stuff with whatever you want). Unlike tapiocas, people generally eat beiju by itself as a snack or as a side dish in a meal. It can be sweet or savory, both versions usually with shredded coconut, and the texture just feels like heaven to me, but I've never really tried to do it myself. A very plain dish too: yuca starch/flour, water, salt, and shredded/dissicated coconut.
OMG YES BEIJU MY GRANDMA USED TO LOVE THAT, I've always wanted to have it, but I personally don't like shredded coconut
For potato recipes, my mom makes these things called "aaloo bondays" during Ramadan for our iftar (breaking of fast). We're Pakistani, but our families migrated from India during Partition (U.P. & Chennai), so I'm sure there's some influence as well.
It's basically boiled potatoes mashed with curry leaves, minced onions, mustard seeds, coriander/cilantro, green chillies, and a couple of other spices I'm forgetting right now. You roll the mixture into balls and dip them in a besan (chickpea/gram flour) batter (same spices you would use for a pakora) and deep fry them.
It basically tastes like a pakora made out of a masala dosa filling and I love it. We serve it with a spicy green chutney and a sweet and spicy tamaring chutney.
For the potato episode: Lefse, it’s a Norwegian flatbread basically made with mashed potatoes and flour. You shape it into basically they look like tortillas, potato tortillas, cook them in a pan, then spread butter and sugar, and roll the up. Delicious. We make them every year for the holidays. I like them with jam too!
would absolutely love to see this! also don’t think norway has been featured on the channel yet so that would be super exciting :)
@@xmhcix5310 unfortunately, I’m not Norwegian, I’m American. My mom’s family is predominantly Norwegian and this was handed down. But it is a great recipe, I’d love to see it too!
wow similar to this we have a 'Potato Paratha'; similarly made as the tortillas but with the addition of loads of spices and herbs as well as the base dough is a wheat bread. Then the entire stuffed potato paratha is fried in ghee or oil. Also we don't have anything sweet with it but it is served with mint chutuny or yogurt chutney and its a must on weekends here in Pakistan. :) So basically same concept with different ingredients. Amzazing!
@@ridaanwar5487 That sounds good! I’ll have to find some and try it! It’s so cool how there is something similar in two different countries!
@@laurenpotts4514 Oh definitely! and I will try to make Lefse at home. I love trying foods from different parts of the world. Absolutely agreed. We all come in harmony on food
OMG yes!!! So happy you did a video with naturally vegan dishes! Would LOVE more of these!!!
Interesting that you think Dandilions are 'whole foods' shopping. My grandparents are from a small very poor village in southern Italy and Dandilion leaves are something my family only get from the backyard to eat. My Nonna would even pick them from the parks or front lawns during season. A little cheaper than whole foods 😉
they were 3$ for the bunch! It's not too expensive but still very niche
I have so many wild dandalions just growing in my yard during spring .. so I can use those!! ??
@@stutisingh469 yeah definitely! You just want to pick them before there is any flowering. Depending on where you live early spring is the season to harvest.
It would not be a good idea to just pick dandelions anywhere in the US since people do use chemicals to kill them...
I think there's a recipe for Dandelion Salad from the Great Depression era, by the late YTer Clara Cannucciari.
This series is basically the answer to me and my brother's discussion. We're not Vegan but we're open in trying Vegan foods. I love the taste of meat and eating meat is in our culture so meat substitutes don't work. I'm aware that there are countries whose diet are not big on eating meat or there are dishes in other countries that are unknowingly/naturally vegan and we would like to try those.
Actually, almost all cultures are big on eating meat. But, there are people willing to give up on that because they don't wish to stop a beating heart for a single meal.
What culture doesent eat meat? I don't think I'm aware of one.
Many that it's encouraged think Buddhists
You should definitely try Indian food.. most of our daily meals are vegan.. here are some dish recommendations!
1. Rice and dal(lentils)
2. Chole curry
3. Aloo gobi ( curry made with potatoes and cauliflower)
4. Basically any curry with your favourite vegetables... just the spices you add can make it taste AMAZING
5. Dosa , vada, idli with sambar and chutney .
I also not vegan or vegetarian but some of my favorite dishes are recipes from Buddhist Temples in Korea and Japan.
"shojin ryori"
If I were to suggest a naturally vegan Brazilian dish, it would probably be "pamonha", very similar to Latin American "tamales", but many traditional recipes just use corn and oil, some might add coconut milk and sugar to make it sweet. My favorite though is with vegan sausage, tomato, etc. Beware that it's an extremely cumbersome process.
It's great but as someone from Goiás I'd definitely say: hold off on the coconut milk! Pamonha=fresh corn+oil+salt (or sugar for the sweet version) :P
Chilli, sausage and a piece of salty cheese is acceptable though :D
Arugula is a good replacement for dandelion, they're closely related
The Peruvian Cevice has my attention. I'm one of those people who is allergic to shell/fish and seafood as well. I'll give it a try! (It looks pretty tasty.)
I tried it today and I think it was amazing. Super fresh and bright. Also really cheap ingredients and super easy and fast to make.
I was thinking of making it for dinner and also adding in a little seaweed to make it more like a seafood ceviche
Hey Beryl. In India potato is the most diverse vegetable. U can use it for aloo parantha or masala dosa. U can use it for main course like aloo matar or for some snack like aloo tikki,samosa etc. Sky is the limit for the number of recipes that are possible with potatoes. I once even heard of a dessert called aloo halwa.
I hope u try aloo halwa or any other Indian dish.
So, Aloo means potato?
shes tried all of the dishes u mentioned, her husband is indian so ofc she knows all those dishes+she loves trying new cuisins
@@chefykitty yes
@@Aka-wy7iw Thanks! I love trying all sorts of cuisines so it's really helpful to know what some words I'm not used to mean!
Same here in Pakistan. Alsoo samoosa is the best our culture has produced. Also the aloo ki bhujia if you've heard of it
Oh my gosh the Lebanese dish is one of my favourite things ever since childhood. But there is no comparison to any other vegetable. It wouldn't be the same! The bitter taste needs salt, lemon, olive oil and the onion to produce a super rich flavour and balanced dish. Normally we would eat it with pita bread. Thank you for this video it was super interesting and well done!
dandelion greens were eaten a lot in the US during the Great Depression when people had trouble getting enough food. I'd love to see an episode about the common meals of that time! some are interesting and very tasty, like the peanut butter pickle sandwich 😋
For the potato episode I highly recommend trying a recipe for papa rellena (Colombian style is what I grew up with but I think it is originally from Peru) I think you will love it!
Ooooh I actually have heard about that and I'd love to see it too !
OMG YAAAAS. Slightly difficult- but Oh so Tasty! My sister makes these.
Im from Perú (Nico lol) and I loooove papa rellena! It should definitely be included!!! Saludos :)
As a Jew with Russian ancestry, potatoes are heavily used in my house. Everyone's heard about Latkes, but have you ever tried homemade potato kugel? Yummmm.
For a more interesting and less well known dish "eyer mit tzibel" is a classic Passover dish, when potatoes are one of the main foods we can eat for a week. Let me know if you want the recipe!
um...I want the recipe! lol
@@michelle_5135 I'd love to share! Which recipe specifically?
@@emmebea4030 potato kugel it sounds good! (I've had Latkes, which are also delicious!)
@@michelle_5135 Kugel is amazing! Similar in concept to Latkes.
Ingredients:
8 medium large potatoes (Yukon gold is my favorite, but any works)
1 large onion
6 eggs
Salt and pepper to taste
1/2 cup neutral oil
Directions:
1) Preheat oven to 400°.
2) Pour the oil in a (preferably glass) 9×13 baking dish and place in the oven to heat up.
3) Grate the potatoes and onion and transfer to a large bowl.
4) Add the eggs, salt and pepper, and mix well.
5) Remove the baking dish from the oven and carefully incorporate the hot oil into the mixture.
6) Pour the mixture into the still hot baking dish, and bake until edges are golden brown and crisp (I prefer my kugel more brown than gold ;)), around 1h45m.
7) Let cool so you don't burn your tongue and enjoy!
@@emmebea4030 Thank you!!! I just copied it, I'm going to try to make it this weekend! :)
I learned by watching chef Samin Nosrat, that salt comes in a big variation av saltyness, there are SO many types of salts. And how much you should use in your water depends on what you're boiling and what type of salt you use. Cool huh?! So, when we're salting rice water before cooking rice, we use just a little because the water get's all soaked up by the rice and when we cook pasta we can just throw in a whole lot more salt because the pasta just visits the water.
Thanks for another awesome clip!
Or something we call Stamppot in Holland: Sweet potato, parsnip, onion, mash it all together very well. Put some feta cheese and some roasted pine nuts on top. Its tangy, warming and lovely - LOVE from Holland
I don't have a sweet potatoes recipe but just wanted to suggest trying some Korean sweet potatoes. They are fantastic and I switched entirely to them when we moved back from Korea.
Crispy Roasted Sweet Potato with a bit of Cajun spice, topped with a good drizzle of reduced, thick and sticky Pure Maple Syrup .
Yep. These taste were made for each other!
I love how comforting and wholesome everyones stories are when tied to food; makes me want to try them more! For the potato episode "aloo bhorta" would be great - its a traditional south asian mashed potato
Potato recipe!
Hi Beryl, I live in Melbourne, Australia but my family comes from Poland. My father can make over 100 delicious dishes starring potato, including 20+ types of potato pastas. My favourite to make at home is what we call 'bouncy pasta' because of the lovely soft and chewy texture when you eat it. My family has it in a caramalized onion and zucchini stew/sauce.
The pasta is 100% potato: 4 parts (by volume) riced or mashed boiled dutch cream potatoes with 1 part (by volume) pure potato starch. This dough is rolled into balls about half the size of a ping pong ball, and boiled until they have been floating for about 1 minute. Then they are placed into a big pot full of the 'sauce' which is made by caramalizing 1kg of brown onions with garlic and plenty of olive oil, adding either thin strips of sun dried tomato or strips of hot salami (depending on the dietary requirements of those eating the dish - I use good quality sun dried tomatoes at home) and pitted kalamata olives. Near the end of cooking, add 3-4 grated zucchinis and simmer until soft and somewhat translucent before adding the boiled pasta and some ground black pepper.
I hope you're able to try this dish and see why I love it so much!
I'm sorry the Lebanese guy doesn't really know what he's talking about. Most mezze dishes are vegetarian or vegan. Veganism as a movement is not mainstream in Lebanon, but vegan dishes are integral part of the Lebanese and levantine cuisine. In fact lent dishes are vegan, and many dishes that have meat in them are usually made vegan and people like both versions.
I was about to put the same comment . I would say both the middle east and north African countries have lots of vegetarian and vegan meals. Even those with animals products can be easily replaced or just not added
Hi Beryl
For a potato recipe:
You should try "rellenos de papa" or stuffed potato balls from Puerto Rico. It's a mashed potato ball stuffed with seasoned ground beef then coated in flour and deep fried. You also need to dip it in mayo ketchup type sauce.
Fried finger foods have always been an important part of Puerto Rican food culture. You can find little shops on the streets or by the beach all over the island that sell "frituras" or fried foods. They're hot, crunchy, salty and just overall satisfying. Take care x
I am currently trying to cook with less meat and that video is coming just at the right time!
For your potatoe episode: try "Erdäpfelschmarrn" from Austria. Crispy but still fluffy mhhh. You need potatoes, onions, parsley, salt, pepper, nutmeg and lard (but I think any oil would do well too).
1. Cook potatoes for 20 to 30 mins in salt water
2. Peel them
3. Heat oil in a big pan
4. Fry onions in the pan
5. Toss in the potatoes and use a potatoe masher to mash them roughly (there should still be some chunks)
6. Fry them till crispy and turn everything from time to time
7. Season with salt, pepper and nutmeg to taste
Erdäpfelschmarrn can be a side dish but also a main dish. You could add fryed bacon or sausage.
Erdäpfel means potatoe in Austrian German and Schmarrn describes dishes in which components of the dish are torn apart or shredded into smaller pieces during cooking. There are lots of variantions within German and Austrian Cuisine.
Ah I was gonna comment that dish as well ! I just had dinner but I wish I had some of my grandma's Erdäpfelschmarrn right now
Yeah I thought about this too. I went to "Kartoffelpuffer" but I believe it is a very common dish also known in Jiddish as Latkes/Latkas I like to eat them with Applesauce 😍😍😍
Austrian represent!
Fermented black beans should be a staple for everyone! Soooo much flavor n soooo easy! 💕
I looove making mushroom cebiche, I'd add sliced mango for the sweetness and accompany with chifles which are just plantain chips! Also try it with garbanzo beans, with this one you can actually make Leche de Tigre and my non vegan friends reaaally like it! 💛
I love this topic, I love this length, and I love these recipes. If possible, even better than usual.
It's such a delight to travel the world cuisine just sitting at home. Thanks to you. Love watching the videos. Sending positive vibes for the new year❤️
For the Potato episode- Syracuse Salt Potatoes: absolutely delish and an interesting history
Yes!
Oh how could I forget about salt potatoes! Best part of summer is a 5# bag of salt potatoes from Wegmans. Boil them up and eat with fresh corn on the cob! :)
I turned to a plant based diet a few months ago and I have to say it’s not that easy to recreate the food you once ate as vegan food BUT I have so much more fun cooking! You experiment a lot more, try new ingredients and I just love it!
Congratulations! It is a whole different way of cooking and thinking about ingredients huh? Within a year it will become so much easier and second nature. At least that has been my experience. Going on four years vegan now and I wish I had done it even sooner ❤️
i’ve been vegan for around 4 years now, and i promise it gets easier to recreate things! my favorite resources for recipes are nora cooks, foodie takes flight, it doesn’t taste like chicken, six vegan sisters, hot for food, sauce stache, the korean vegan, jess beautician, make it dairy free, and gretchens vegan bakery. there are many more out there as well. is there a particular dish you’re having issues recreating?
@@Corn22 wow thanks! I’m experimenting a lot but I also like Zucker&Jagdwurst (a German blog) and on TH-cam Yeung Man Cooking (mostly asian food and sushi) or Wegetuba (polish food) but I will try your recommendations as well! One thing is my family are hunters and they very often made a stuffed meat roll out of wild boar, which was very delicious and also the taste of certain dry sausages made from wild meat or salami sticks. Interestingly enough even though I was an absolute cheese lover I stopped craving it as much after 2 months. I don’t really like the store bought vegan cheeses. And what I also find difficult is to find a chicken substitute for my curry’s. Saitan I find to be too tough and Tofu does not perform the same in liquid stuff. Never tried jackfruit before tho. I guess it’s not that environmentally friendly to get it in my country.
@@martajosefina9115 mary’s test kitchen has a couple videos using “chickwheat” (chick peas and seitan). you may have to experiment a bit to find what you’re looking for. i actually really like the texture of tofu so i cook with it a lot! that stuffed meat dish sounds really interesting, cant say ive had it so i unfortunately cant recommend any ways to recreate it. i hope someone out there tries to recreate it so you can get all the nostalgic goodness! food is such a powerful thing. i’ll have to check out the creators you recommended too! i tend to cook a lot of asian food but polish sounds like something new and fun to try.
@@martajosefina9115 for the curries you might try soy curls. A soy product you reconstitute. Idk what country you are in but Butler Foods in the US sells online. Or maybe frozen tofu if that’s an option.
Some meats are a lot harder for me than giving up cheese was. We are Indigenous so elk, deer and fish like trout and salmon I do miss. Also salami and sausages. Four years later and it seems very disrespectful to eat these foods I don’t need now, so that helps whenever I miss meat products. Also making sure I have foods with lots of flavor and umami cuts
So happy you did a vegan episode! I'm vegan and always watch your videos to learn about other cultures and get inspired but knowing i can actually cook these the way the recipe says is just 😍😍
I love to make Creme Vichyssoise with my potatoes. In the winter I eat it warm, while in summer I eat it chilled - most refreshing! It's simple to make, and only uses a few ingredients. I always top it off with a couple home-made crouton.
6 good sized leeks
4 tablespoons butter
6 medium potatoes, peeled & finely diced
5 cups chicken stock
Salt & pepper
¼ cup cream
Chives
Trim leeks and slice the white parts finely.
Melt butter in a saucepan and stew the leeks until soft-ish. Add potatoes and mix. Pour in the stock and season with salt. Bring to the boil, and simmer for 40 minutes.
Allow to cool a little, the put in blender until smooth. Check seasoning, add pepper, and serve. Or chill overnight if serving cold. Serve with chives. Makes a big ol' pot of soup.
I know that dandelion has a lot of health benefits and I see the greens often when shopping. I’m so excited to finally have a recipe to use to be able to finally try dandelion greens!! Thank you so much for all these amazing dishes!!!
I love how you so stay respectful every time you’re trying something new. :D
Tbh, I’d watch anything you put out even if it’s short or long
I literally just received a package with black bean sauce from my father and I just bought a butternut squash yesterday. Signs from the universe!!!
For potato dish, tortitas de papa. My mom is from Mexico and she made these a lot growing up and was the first recipe my newly vegetarian sister learned.
This dish is also common in most Latin countries and Spain. Plus the toppings of crema or more cheese is common in many other cuisines (think latkes.)
Also, I like the shorter vids!
Since I’m from Eastern Europe, arguably THE potato capital of Europe, I’d recommend cepelinai. It’s a zeppelin-shaped boiled potato dumpling with minced meat inside, served with sour cream and bits of fried bacon and onion. It is a little bit finicky to make, BUT IT IS SO WORTH IT.
honestly, everything is a vehicle for condiments whether you dip, cook, simmer, etc. I just recently found kimchi ketchup and I'm so excited to use it for kimchi fried rice 😋 sauces and condiments are EVERYTHING
This makes me so happy! I love trying vegetarian and vegan dishes that are just made that way from around the world.
In Norway we have this really traditional potato dish which I knew as “klubb” growing up, but it has different names depending on where you are from in the country. Other names for it can be komle, kompe, raspeball and potetball, but it’s all referring to the same dish with a few variations when it comes to the sides. It is essentially grated, raw potato together with boiled and mashed potato, wheat and barley flour and salt that you mix to form a dough, shape into balls and boil in salted water or broth. One thing that is very important though is to add a piece of thickly cut bacon to the middle of the klubb when you are shaping it. That will give you a little salty and savory treat when you get to the middle.
We usually serve it with syrup or sugar on top of the klubb and sides like rutabaga (either mashed or whole), boiled carrots, dinner sausages and more bacon and bacon fat.
There are other ways to serve it, but this was how my grandma always used to make it for us growing up. It is a quite humble dish and is a good example of traditional Norwegian “husmannskost” directly translated meaning every man’s food:)
Wow that sounds really good 😅
We have a similar type dish from Sweden called Kroppkakor. It’s riced parboiled potatoes and starch (I use wheat flour) made into dumplings with pork and onion in the center and cooked. My grandma even added peas to get the kids to eat veggies. 😂
Served with butter and lingonberries, and a side of hard boiled eggs, it’s a dish that’s not really quick to make (omg potato dough) but super tasty!
@@sevenandthelittlestmew Sounds like they are quite similar! I know that other places in Norway it's very traditional to serve them in a sause named duppe, I never tried it, but it just goes to show that they can actually be pretty versatile:) Would love to try the Swedish version sometime, would be interesting to compare!
@@abbiegump601 It is! It is one of the few traditional Norwegian foods that I enjoy eating, so it's always a treat when someone takes the time to make them:)
@@__Indie__ I will have to try to make that one day :D
This episode was so interesting and innovative! Please please do a naturally gluten free episode! I recently found out I have a gluten intolerance and googling gluten free recipes always results in recipes where there's just a bunch of substitutions rather than naturally gluten free recipes!
Wasn't this whole episode gluten free? Lol
Regarding the ways to cut onions, and other eye opening cooking related stuff, I would highly recommend reading the book 'The Food Lab' by Kenji Lopez-Alt.
The way he explaines the 'how's and 'why's' of cooking really helped my cooking to step up a notch. 😉
I think Kenji explains it in one of his videos too. It's not wrong to cut across, nor is it wrong to cut lengthwise. Depends on what you're doing with the onions.
@@gregmuon Exactly!
He's got a new one coming up all about wok cooking. Looking forward to it.
Hi Beryl! Some ideas for the potato episode: stamppot boerenkool from The Netherlands. It's potatoes mashed with kale, topped with rookworst (a Dutch smoked sausage). I moved to Germany last year and discovered the Schwäbischer Kartoffelsalat - Swabian potato salad. It's a vinegar based potato salad. I'm not a huge fan of potatoes but I love this!
okay so I don’t even know if you’re going to do this but this is a recipe I used to make w my grandmother, kinda complex but it’s a potato/ plantain chicken croquette.
you need:
2/3 cup of water
1 1/2 cup of flour
2 cups of bread crumbs
1 egg
1 stick of butter
2 shallots
2 onions
2 serrano peppers
2 chicken breasts
1 potato
1 plantain
salt
pepper
amarillo powder
Your favorite cheese (I used 2 blocks of cheddar)
Use one potato & chop a plantain and boil til very soft.
chop your shallots and serranos and fry them in in ur butter until shallots slightly brown, add salt & pepper to taste (saltier because you will add).
Add your potato and plantains and mash into the butter, shallots and peppers.
slowly sift flour & a table spoon of amarillo powder, until it forms a dough, if it’s too thick ad small amounts of water, until you have a dough ball. , (Thoroughly mix this in, ad a small amount of oil to pan and brown your dough, chopping the dough and turning it. You should have a golden dough ball when you’re done. Put your dough to rest in fridge in a bowl for an hour.
While the dough rests poach or bake chicken with spices like cumin salt & pepper & then shred it. Combine the cooled dough with the shredded chicken.
Chop cm thick 2 inch strips of cheese and form an oval shape around your cheese strips. then coat in a basic flour egg wash & then cover in bread crumbs & parsley, deep fry til brown & sprinkle sea salt and serve warm. :) Hope you like this croquette recipe!
Oh my goodness, I use LKK's Black Bean Sauce whenever there's a QUESTIONABLE vegetable that makes it into our home. Like, "I don't know how to make this delicious" kind of questionable item. 😁
Also when you salt water, do it after it boils. Salt chemically slows down the heating process so if you salt before water boils, it takes longer. At least that’s what a chef told me.
It’s true. That’s a thermodynamic principle in which some additives increase the boiling temperature and decrease the freezing temperature of water. It’s how you can use rock salt and ice in a hand crank ice cream maker to freeze the ice cream. As the ice melts, the salted ice water actually dips below the regular freezing point of water and your ice cream freezes! I used to do this as a fun since experiment with kids in the park. Although it’s a lot of work to churn your own ice cream 🤣
Peru representing Michigan. Awesome! Love the bass acoustic guitar touch as well. Mushroom ceviche sounds awesome!
Hello Beryl,
For the potato episode I have a recipe idea from the Netherlands.
In the Netherlands, potatoes were and still are, a part of the daily diner. Up until the ’70 s and even the ‘80s, it was very normal that you had potatoes for diner almost every day. Together with some kind of vegetable and a meat product, that was diner for al lot of people. Nowadays there are a lot of cuisines to choose from, but potatoes are still eaten a lot.
In wintertime, stamppot is a beloved dish. There are different varieties to choose from. The base are floury potatoes. You boil them until they are soft and then you mash them. I like my potatoes to still have a bit of structure, but some people make mashed potatoes.
The varieties of stamppot comes from the vegetable you put into the potatoes.
- Stamppot boerenkool: are mashed potatoes with boiled (but still with a bite) and drained kale
- Stamppot zuurkool: are mashed potatoes with sauerkraut (you can boil the sauerkraut a bit to get rid of some of the sour taste, drain it and then add to the potatoes)
- Stamppot andijvie: are mashed potatoes with curly endive (you can add the endive raw ore blanched). I like the endive with some sautéed onions added to it as well.
- Stamppot hutspot: are mashed potatoes with boiled carrots and sautéed onions.
You can literally add any vegetable to the mashed potatoes and call it stamppot, but the ones I named before are the most traditional ones.
With the stamppot, it is very common to eat rookworst (smoked sausage). But you could eat any meat, meat substitute, ore no meat at all with it ;)
Gravy is also very likely to be found on the dinner table when stamppot is served.
I don’t know if you will make the recipe for an episode on you channel. If not, I would highly recommend you to try it some other time.
I want to thank you Beryl for all the great video’s you make. I love watching them and also learn more about other cultures. I am looking forward to all the videos you will be making.
Wish you all the best.
PS: how is Asha doing?
For the potato episode: you should definitely try something that's called "szare kluski" (grey dumplings) from Poland. It's made from raw potatoes, egg and flour and it's served usually with sauerkraut and bacon bites.
I just commented a very similar recipe! Only my family called it hwishka, as we are Rusyn. :)
The potatoes are eaten raw?
@@bodyofhope of course not, they are boiled after preparing the dough
@@bodyofhope If it's like my family, the dumplings are boiled but the raw potatoes are grated into the dough. :)
I guess the major part of the stigma of food, that is only made from vegetables, comes from specifically calling it out to be „vegan“. I guess „Subjektivierung“ is a term only used in human sciences, however, it is one mechanism of discriminating. An example would be „oh, it is so great, that you as a woman take part in a stem course!“. In this context of food made from only vegetables it would be „This does not taste bland, despite being vegan!“. The thing is, even if you point out something that is supposedly good, you maybe stigmatise it by pointing it out.
Beryl your laugh just brings sunshine to any day. I love learning about he food but your smile and the laugh is so beautiful
OMG! I was just thinking yesterday how great it would be if you did an episode, or 5, on vegan food from around the world and here it is! That's some high level manifesting right there! Lol. I love ALL your content and now my husband is a big fan too! I have like 5 new kinds of toast and several new dinners that we eat on the reg. Love how real you are and the sociologist in me adores how you link food to people and the importance of story and connection.
Thank you for it all!
"I'm eating dandelion greens, and that's some foraging stuff." Oh I got it at Whole Foods. hahaha! I look for your videos every week Beryl. I love your enthusiasm and the way you describe what you are eating and the way it makes you feel.
I don't like squash (it's the texture). However, I'm willing to go outside of my comfort zone & am going to make the Hong Kong Pumpkin dish. Wish me luck (this intrigued me)!
You can also use almost any other vegetables too, e.g. French beans, broccoli, etc.
For your potato video I would like to submit a beloved Finnish dish -Kerma perunat (creamy potatos)
2 sachets (500 g each)
sliced potatoes (raw frozen)
1 bag (200 g) frozen onions
1 teaspoon salt
½ tl ground black pepper
2 - 4 cloves of garlic
4 dl thick food cream
½ for milk 3%
Guiding steps
Pour the potato slices into a flat baking dish. Add onions, salt and pepper (along with chopped garlic cloves). Mix thoroughly.
Finally add the cream and milk.
Bake at 200 degrees for about 55 minutes or until cooked through. Serve warm and fresh
Finnish beloved kerma perunat. It’s a great side dish and enjoyed by many in holiday meal or simply on a cold evening.
I wish you try this recipe.
Stay safe
Lots of love from Finland
Beryl, as usual I loved your video! I would watch it whether it is short or long. I just love the many different dishes you show us and how you introduce us to other’s cultures through their eyes and with the knowledge you have gained by cooking and learning of other’s backgrounds. Thumbs up from me!
I've been big into doing a General Tso's with cauliflower lately. I used to do a full dredge and bread, but now I just toss in oil and breadcrumbs - still get a good crunch in airfryer. Cauliflower is like nature's unprocessed tofu.
Ginataang bilo-bilo, vegetable okoy, and stir-fried bean sprouts and tofu are some of my fave naturally vegan foods from the PH. bilo-bilo is more of a snack than a meal, while the other two are eaten with rice.
Yass! We have a long list of traditionally vegan merienda: turon, ginataang mais, binatog, lelut balatong, various types of suman & kakanin. As for ulam, there's adobong kangkong or adobong sitaw, ginataang puso ng saging.
For classically meat-based ulams, I just substitute meat with tofu, jackfruit, or mushrooms. So yeah you can do mushroom sisig, pocherong langka, kare-kareng tokwa, etc etc
@@kailawkamo1568 Same. Mushrooms are amazing in any Pinoy dish. Though texture-wise, my fave substitute for stews (masarsang ulam) is sobafien (soy meat).
Also I feel like kare-kareng gulay & tokwa sisig are dishes in their own right & no longer just alternatives to the classic versions, noh?
@@wordsandtricks I think so? I think I remember them being on menus of some establishments in PH. Cheese, mayonnaise, alamang, bagoong, and liver spread are trickier to veganize. I just homecook vegan versions of them (lots of recipes online) and store them for later to save money. Eggs are easy = garbanzo can liquid (whisk it) if you want to do baking hehe
What a wonderful video as usual Beryl!! While watching, I just realized how great it would be to have a video that centers around cultural dishes that are upholded by communities? It's interesting how certain foods become a staple in certain local festivities, not necessarily for a whole country. That would be a nice area to look at I think?
Anyways, love your videos! Happy New Year!
We routinely roast sweet potatoes, but for Thanksgiving, we roast them with a blend of chili, cinnamon, cayenne, garlic, salt and black pepper. The combination of spicy with sweet is fantastic. The original recipe called for half regular potatoes and half sweet potatoes, but we like sweet potatoes so much that we just use those.
The thing with salting the water is that its flavouring the food. Also: the big pot of water thing came from commercial kitchens who didn't want to dump and remake the water for pasta over and over, we really don't need to use much water so perhaps the same amount of salt, just less water.
And the preferred saline % tends to be ~1%. Some theorise its a preference linked to how salty the oceans were when our ancestors left it (its saltier now)
its normal for italiens to cook noodles in large pots so
I'm not vegan but I get down on plenty of vegan food. I'll always try the veggie burger at any burger place (often disappointing unfortunately) because beef makes my stomach hurt. I don't ever feel like I'm missing out by not having meat in a meal.
Also, cows are cute and I feel bad about eating them even when I spend extra for ethically sourced beef.
I have many sweet memories of eating sweet potato with my mom. When I was in kindergarten my mumma used to prepare this boiled sweet potato dish with jaggery, almonds and cardamom. The house used to smell so divine whenever she used to make this dish. I hope you like this dish as it's so warm and cozy dish. I hope you try this recipe from India. Love you Beryl. Stay safe!!
A family recipe that is so delicious, we fight over them, it takes a bit of work, but it's easy work. Great for special occasions & can be frozen, fried later, or fried & reheated in the oven. I'm from multicultural Toronto, so a lot of what I do is a mashup. This is a cross between a knish, perogie & fried spring roll. It also can be made vegan. Boil about 6 potatoes (in salt or chicken flavor broth), while caramalizing about 2 onions, chopped. Mash potatoes & mix with onion & add S&P. Use broth or butter if you need more moisture. Use small spring roll pastry and put a small dollop of the mix into flat packets like an envelope then pan fry in oil until brown & crisped up. Spring roll wrappers crisp up really nicely.
insanely delicious. definitely blow on them first!
Have a wonderful Nigerian potato pottage that I grew up eating! It's spicy, hearty, flavorful and comforting! Also, if you make a big enough pot it'll last the week!
Look forward to seeing more vids and super grateful for this lovely community.
Hope I can find some dandelion greens soon because that dish looked bomb but I definitely echo the "whole foods shopping" idea haha.
Much love to you all!
Yesss pls a Nigerian dish 😍
yeeees, thank you so much for this episode! I really love to watch your videos, but there are usually not a lot of recipes I could actually try. I'm gonna try that first one definitely.
Potato dish: Kartoffelpuffer definitely! German (?) pancakes made out of shredded potatoes, garlic and onions and dipped into apple sauce!
For potatoes I always have to say latkes (Eastern European Jewish). I'm positive you've had them before but the combination of the hot crispy fried potatoes with applesauce (or sour cream!) is so comforting, and they're not complicated to make. They have such wonderful memories attached to them for me of family and something really comforting to eat in the winter!
Just reading the word "latkes" made me salivate. It has been too long and I forgot how much I love them.
If you're doing potato recipes, perogies with the potato onion or potato cheese filling is a must 🤤lol they're time consuming but so worth it. Maybe some one in yhe community here has a cheater for the dough tho! Lol that's the part that always gets me
Ohhhhhh you could do an epsiode just on mashed potatoes! I'm sure there's variations of them all over the world that are so yum!
I've been making pierogi for 30 years -- what's the part of the dough that gets ya?
@@tegansutherland7299 idk tbh lol I've tried a few recipes and even tho I let it rest I find it so elastic and hard to roll thin enough.
@@tegansutherland7299 so then I over roll/stretch so they're too thin. Or they're too thick. Lol I can't seem to win. The fills are delicious lol but such a fail to spend so much time on imperfect perogies lol
@@justhereforthevideos2798 My family always made them on the thick side, honestly, because you can always stretch it out a little in your hands as you fill it. Also, my family doesn't have dairy in the dough, and that style always seems to be soft and sticky, whereas ours is just a fairly normal noodle dough.
I'm so happy that your channel exists! You introduce me to new foods that have amazing stories. Also that's cool that you are trying something different with the videos.
For a potato recipe, my family are Scottish, and we make potato scones which are like pancakes, we call then tatie scones. It's basically instant mash potatoes, prepared as the instant potato packet instructions. We mix it with plain flour until pliable, then we roll it out with a floured rolling pin, cut into circles and then cutting the circle into quarters and we fry them off on a dry pan until golden on both sides. Once cooked we spread butter on them and eat them while they are hot
Ceviche without fish, I never thought about it. My parents are vegetarian so it'll be really good alternative. Although, I'll have to recreate that chilli paste by myself
That paste is sold in most latin american stores or online! It’s called “aji limo”! Hope this helps
I can't think of a Filipino food that inherently vegan. There's always "sahog" haha
hahah yeah I dont think I got many dishes from the Philippines this time haha
The first thing I thought of was fresh lumpia, but the good ones use egg wrappers. But yeah, I can’t think of anything else that is really vegan. Even our version of this dish, kalabasa guisado is usually sautéed with bagoong. But a vegan version could be just pumpkin, strung beans, and soy sauce.
@@luisaelago That's what I'm thinking too, ginisang kalabasa. But you're just substituting the bagoong and removing the proteins so I think it is not inherently vegan.
the only dish I can think of is ensaladang pako (fern salad) but I usually add salted egg to it but others don't... is it inherently vegan?
The kakanins are practically vegan but then again, it's dessert. There are not a lot of Filipino vegan dishes since the culture is just as meat heavy as the Spaniards that colonized us.
I so appreciate this theme. Can't wait for part II! Thank you and happy new year!
YES! I have been waiting for this!! Thank you Beryl
I've been trying to come up with typical German foods that are vegan and the only thing I came up with is potato salad (the Swabian kind without mayonnaise).
@Beryl: maybe that one would be good for the potato episode?
Fellow Germans: help me out!
How about potato dumplings with a plum or apricot on the inside? That was my mom's go-to on Fridays during Lent. That may also be Swabian.
@@M-hc9xm and also really austrian, we have them in the Tyrolian kitchen to
@@M-hc9xm that's a pretty good idea in general but I'm not much of a fan of sweet full meals. I prefer them savory.
I also like Dampfnudeln (not vegan but a good example) in theory but they are just way too big to eat as a dessert.
German aka Potato here🙋🏻♀️( German have literally the nickname Kartoffel) . One thing that seem to be very unique is Kartoffelsuppe ( potato soup). It is originally served with Wieners, but not mandatory. It is often made if you had to feed a large group of hardworking people.
@@ninan9650 I always put Saiten or Speck in my potato soup. I would miss some texture in my soup without it.
I think vegetarian is way easier to find (starting with Kässpätzle) but vegan is harder.
If you make another Potato Episode - consider 'Gröstl' from Austria.
It is sliced Potatoes and Onions, pan roasted to really crispy, with lots of caraway seeds and finished with fresh Herbs, or my favorite - fresh horseradish!
Dandelion weeds are all around our houses in Slovenia they are super tasty "grass" we make lot of different dishes with. They are accessible to anybody, same for nettles. This is very common Slavic food you can find as part of grass in most Europe.
For a potatoe dish I highly recommend ' gequallte gestallte' which originates in the area called 'Siegerland' in Northrhinewestphelia, Germany. It's an old, traditional and very simple recipe and you would hardly find this dish anywhere else in the country. My mum used to make it for me and her mum made it for her and so on. It's my favourite dish, because it makes me feel st home and it's very comforting.
This is the recipe:
Boiled potatoes in the skin -1 kg
Bacon,diced -60 gr
1 diced onion
Flour-30gr
Butter
Vegetable broth -1/4 l
Medium spicy mustard
Salt, Pepper, white vinegar
- melt the butter in the sauce pan and add the onions and bacon, saute until the onions are glassy
- add the flour and stir until combined
- pour in the vegetable broth and bring to a boil until you have a creamy sauce, turn the heat down
- season with mustard, vinegar, salt and pepper
- take the skin off the boiled and cooled potatoes and slice them into the sauce, stir and enjoy :)