Complete Vegan Protein Trio: th-cam.com/video/Qv7O0OGzz9E/w-d-xo.html - Halfway through frying the tortillas, I noticed that the balls on the plate were drying out and needed to be re-rolled before pressing. Because of this, I don’t know that pre-rolling them actually saves any time. Each one took at least 45 seconds to cook, and that was plenty of time to be taking a piece from the main lump,rolling and then shaping it - I had to switch the silicone pads for cling film after pressing the first five tortillas as they started sticking and tearing (I guess a residue of the doughbuilt up on the surface). I tore a two-feet-long strip and laid it on the counter. Put a dough ball on top in the upper half of the strip, folded the bottom of the film up over the ball, and placed a silicone pad on top to prevent the bottom of the pan from tearing the plastic. I found pressing the pan down then wiggling it a few times worked really well, and I’d also suggest spinning the tortilla around 180° degrees and pressing again to ensure even thickness (most of us have a dominant hand/arm, so that side will exert more pressure) - I looked up a recipe online that insisted on VERY HOT WATER, but the packet just stated water. I ultimately decided to go with hot water, but you could try it with cold too see it it works - If you want to make hard taco shells; I’ve done a quick Google, and it looks like you can fry corn tortillas (one at a time) for 15 seconds and then fold in half and hold until cool. They can also be made in an oven by simply draping them over the oven rack bars! - This recipe will also work wonderfully with grated/crumbled seitan, TVP, or even grated mushrooms - If you can get hold of a massive quantity of tofu (eg; from a Chinese supermarket), you can easily grate it all and bake it, and then freeze it in portions. You make need to give it a quick bake to refresh it if it loses its firmness - Tofu can be pricey if you’re cooking for a large group, so try bulking it out with things like pulses (beans/lentils), and cooked buckwheat groats. Next time I make tacos, I’m going to add quinoa cooked in beef-flavoured stock. Quinoa has a texture very similar to minced/ground meat anyway, so I reckon it’ll be spot on with the baked tofu crumbles
And as always your cutaways and editing are excellent! The usual perfect touch of humor as well. I’ve said before you should have a podcast. Keep up the great work!!
I might actually try this recipe. Even though I am a lifelong carnivore :D. Rachel I have a suggestion. As I told you before I HATE to cook But am GREAT at cleaning up after someone else cooks. 37 years ago I found a book called "That Starving Student's Cookbook." It was made for college students that did not have a lot of money or a long attention span. But It worked for impatient bachelors like me just as well. It was outstanding.The recopies were simple, the instructions were clear. Each page started off with an illustration of the pans or utensils that you would need and a drawing of the food products you would need. Over the years and several moves of apartments I lost the book. BUT I found it used on Amazon and immediately brought it with express shipping. I will send you a snapshot of the cover and the IBSN number when I get home. BUT I was thinking that you could do something like that for vegans. Just and idea
@@AuntieRachelsChaoticKitchen Here is a link to a picture of the cover of the book and the pictures from the "Meatless Meal" section. The book cover: drive.google.com/file/d/1lbRf901gMWSXarYJBZfFILq2_q-3qg1R/view?usp=share_link EZ TACO SALAD: drive.google.com/file/d/1Al2YPd87KTqz-97NAJzDDH-3kRuaby5f/view?usp=share_link MEATLESS FRIED RICE: drive.google.com/file/d/1-G_z_a2i6UyStadkEkK45CP_gM28_d4O/view?usp=share_link GREEKS FAVORITE WHOLE MEAL SLAW: drive.google.com/file/d/12GWVL6QKXexWbqF_QolMhW_qUcVpH6HO/view?usp=share_link
Honestly, if you made a second channel that was all about you just hanging out with your cats, I’d be all about that 😂 I love how authentic your wraps look! How would you rate the mouthfeel of them compared to an all-purpose flour tortilla? I am curious because they don’t look like they tear in that sort of gluten-y way I’m accustomed to. Having said all that, these do look delicious! Let’s bring back Taco Tuesdays… loving your work, as always 😊
@@AuntieRachelsChaoticKitchen I always feel like low-energy fur-family are best suited for me because I am equally so. High-energy members are great, but usually when they’re part of someone else’s family and I’m just allowed to come play with them occasionally. As for the tortilla, I wonder how a rice flour tortilla would turn out… I don’t think I’ve seen them before. Maybe my turn to experiment 😜
I'm very much the same, high energy is fine as long as it's time limited. Rice flour is definitely worth a shot! I remember seeing an Instagram video of someone making a loaf of bread from it, and it looked great. Let me know if you ever try it out
Great to hear! I'm going to do a shepherdless pie using the same technique, i reckon it'll work really well for that (with grated mushrooms, quinoa and some other bits)
I haven't used this account in a while but this is great. A satisfying portion of Mexican food gets expensive over here in NUC. I can maybe try this myself with or without meat. I had bad experiences with vegan cheese. Do you recommend any? Besides learning some new recipes, I had to come back to your channel to see your beauty again. Good food ideas, lovely lady.
If you check the pinned comment, there's some tips to bulk it out/make it go further and cheaper. As for cheese, the one I made is honestly stunning. It'll be published in a couple/few weeks. I'm not sure where you are so I can't recommend brands to buy... If you're in the UK; Violife, Sheese and Applewood smoked are my main go-tos
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
Complete Vegan Protein Trio: th-cam.com/video/Qv7O0OGzz9E/w-d-xo.html
- Halfway through frying the tortillas, I noticed that the balls on the plate were drying out and needed to be re-rolled before pressing. Because of this, I don’t know that pre-rolling them actually saves any time. Each one took at least 45 seconds to cook, and that was plenty of time to be taking a piece from the main lump,rolling and then shaping it
- I had to switch the silicone pads for cling film after pressing the first five tortillas as they started sticking and tearing (I guess a residue of the doughbuilt up on the surface). I tore a two-feet-long strip and laid it on the counter. Put a dough ball on top in the upper half of the strip, folded the bottom of the film up over the ball, and placed a silicone pad on top to prevent the bottom of the pan from tearing the plastic. I found pressing the pan down then wiggling it a few times worked really well, and I’d also suggest spinning the tortilla around 180° degrees and pressing again to ensure even thickness (most of us have a dominant hand/arm, so that side will exert more pressure)
- I looked up a recipe online that insisted on VERY HOT WATER, but the packet just stated water. I ultimately decided to go with hot water, but you could try it with cold too see it it works
- If you want to make hard taco shells; I’ve done a quick Google, and it looks like you can fry corn tortillas (one at a time) for 15 seconds and then fold in half and hold until cool. They can also be made in an oven by simply draping them over the oven rack bars!
- This recipe will also work wonderfully with grated/crumbled seitan, TVP, or even grated mushrooms
- If you can get hold of a massive quantity of tofu (eg; from a Chinese supermarket), you can easily grate it all and bake it, and then freeze it in portions. You make need to give it a quick bake to refresh it if it loses its firmness
- Tofu can be pricey if you’re cooking for a large group, so try bulking it out with things like pulses (beans/lentils), and cooked buckwheat groats. Next time I make tacos, I’m going to add quinoa cooked in beef-flavoured stock. Quinoa has a texture very similar to minced/ground meat anyway, so I reckon it’ll be spot on with the baked tofu crumbles
New favorite ting to do - have dinner while watching Auntie Rachel make dinner. *chefs kiss*
😊
You can never go wrong with tacos.
Exactly!
“Tempting Tacos out of Tofu” say that five times fast! I had Taco Bell for Taco Tuesday today.. wish I had seen this first Rachel!! Looks GREAT.
I'm a bit surprised I got it one take!
And as always your cutaways and editing are excellent! The usual perfect touch of humor as well. I’ve said before you should have a podcast. Keep up the great work!!
I might actually try this recipe. Even though I am a lifelong carnivore :D. Rachel I have a suggestion. As I told you before I HATE to cook But am GREAT at cleaning up after someone else cooks. 37 years ago I found a book called "That Starving Student's Cookbook." It was made for college students that did not have a lot of money or a long attention span. But It worked for impatient bachelors like me just as well. It was outstanding.The recopies were simple, the instructions were clear. Each page started off with an illustration of the pans or utensils that you would need and a drawing of the food products you would need. Over the years and several moves of apartments I lost the book. BUT I found it used on Amazon and immediately brought it with express shipping. I will send you a snapshot of the cover and the IBSN number when I get home. BUT I was thinking that you could do something like that for vegans. Just and idea
I might be able to work something like that into the videos, thanks for the tip!
@@AuntieRachelsChaoticKitchen Here is a link to a picture of the cover of the book and the pictures from the "Meatless Meal" section.
The book cover:
drive.google.com/file/d/1lbRf901gMWSXarYJBZfFILq2_q-3qg1R/view?usp=share_link
EZ TACO SALAD:
drive.google.com/file/d/1Al2YPd87KTqz-97NAJzDDH-3kRuaby5f/view?usp=share_link
MEATLESS FRIED RICE:
drive.google.com/file/d/1-G_z_a2i6UyStadkEkK45CP_gM28_d4O/view?usp=share_link
GREEKS FAVORITE WHOLE MEAL SLAW:
drive.google.com/file/d/12GWVL6QKXexWbqF_QolMhW_qUcVpH6HO/view?usp=share_link
Honestly, if you made a second channel that was all about you just hanging out with your cats, I’d be all about that 😂 I love how authentic your wraps look! How would you rate the mouthfeel of them compared to an all-purpose flour tortilla? I am curious because they don’t look like they tear in that sort of gluten-y way I’m accustomed to. Having said all that, these do look delicious! Let’s bring back Taco Tuesdays… loving your work, as always 😊
They're very lazy creatures 😂 There is some tear and bite to the tortillas. Not as much as a wheat one, but enough to satisfy
@@AuntieRachelsChaoticKitchen I always feel like low-energy fur-family are best suited for me because I am equally so. High-energy members are great, but usually when they’re part of someone else’s family and I’m just allowed to come play with them occasionally. As for the tortilla, I wonder how a rice flour tortilla would turn out… I don’t think I’ve seen them before. Maybe my turn to experiment 😜
I'm very much the same, high energy is fine as long as it's time limited. Rice flour is definitely worth a shot! I remember seeing an Instagram video of someone making a loaf of bread from it, and it looked great. Let me know if you ever try it out
Pretty cool. I hope one day these vids make me into a vegan again.
Awesome! This is next level. This makes tofu so versatile. Tried last it last night. Thanks
Great to hear! I'm going to do a shepherdless pie using the same technique, i reckon it'll work really well for that (with grated mushrooms, quinoa and some other bits)
Can’t wait.
Gardener’s pie? Planter’s pie?
Made the shepherd's pie yesterday; wow, wow wow!! Video out next week or so
I haven't used this account in a while but this is great. A satisfying portion of Mexican food gets expensive over here in NUC. I can maybe try this myself with or without meat. I had bad experiences with vegan cheese. Do you recommend any? Besides learning some new recipes, I had to come back to your channel to see your beauty again. Good food ideas, lovely lady.
*NYC
If you check the pinned comment, there's some tips to bulk it out/make it go further and cheaper. As for cheese, the one I made is honestly stunning. It'll be published in a couple/few weeks. I'm not sure where you are so I can't recommend brands to buy... If you're in the UK; Violife, Sheese and Applewood smoked are my main go-tos
I'm not Vegan but I'd try it out :) I like spicy!!
They were so good!