This easy CREAMY DIJON CHICKEN with Bacon and Kale is the perfect dish for a quick weeknight meal. It has tons of flavor and can be made dairy-free! Crispy, golden chicken thighs in a smooth and creamy garlic dijon sauce with crispy bacon pieces and kale! SO EASY and deliciously low carb! This recipe is great for those on keto or paleo. I used coconut milk to make this dish lighter, but you could also use heavy cream as a substitute.. 4 skinon boneless chicken thighs. 2 tsp Low-sodium Cajun Spice (recipe below) add more to taste. 2 tsp potato starch (sub cornstarch or flour). Toney Creole seasoningsalt to taste. 2 tsp garlic powder. 2 strips of bacon sliced. 1 cup full fat coconut milk. 1 tsp better than boullion chicken. 1/2 diced onion. 1/4 cup chopped parsley. 1/4 chopped basil (plus extra for garnish). 2 tsp minced garlic (4 cloves). splash dry white wine. 1-2 Tbsp dijon mustard. 1 cup water. “Twisted” Cajun Spice similar to a classic cajun but with a few extra ingredients to make it extra flavorful! This makes a large batch. Trust me you want all of it so you can use it on many other dishes in the kitchen. This is my favorite and most versatile spice blend I have created yet! 2 tbsp each onion powder, smoked paprika, mixed herbs(basil, thyme, or italian seasoning), salt (optional). 1 tbsp garlic powder, paprika. 1 tsp each cumin, coriander, black pepper, celery salt. 2 tsp each cayenne pepper, sugar. 1/2 tsp nutmeg
I followed a Downshiftology Meal Prep video in an attempt to develop better eating habits and become an overall bEtTeR fUnCtIoNiNg HuMaN. Enjoy!. Which YouTube tutorial should I follow next? Let me know down in the comments ⇩. . Downshiftology video I followed: http://bit.ly/36D2Q4n. More Videos Like This One: ♡ Making Simply Nailogical’s Overnight Oats: http://bit.ly/nailogicaloats. ♡ Making Healthy Instagram Lunches: http://bit.ly/2OtHLFO. ♡ 2019 Amazon Favorites: http://bit.ly/2019amazonpants. _ ♡ FOLLOW ALONG ♡. Subscribe: http://bit.ly/maddiepantssub. Insta: https://www.instagram.com/maddie.pants. Twitter: https://twitter.com/maddie_pants. _ ♡ MORE PANTS ♡. Youtube Room Makeover: http://bit.ly/roompants. Luxy Hair Extensions Review: http://bit.ly/luxyhairpants. 2019 Amazon Favorites: http://bit.ly/2019amazonpants. DIY Disney Cruise Door Decorations: http://bit.ly/doordecorpants. Disney Cruise Playlist: http://bit.ly/disneypants. Turning Myself into a REYndeer: http://bit.ly/reyndeer. Recreating Pinterest Cruise Outfits: http://bit.ly/pinterestcruise. Putting Together A Complete Outfit from 5 Different Mall Stores: http://bit.ly/fivemallstores. Amazon Prime Fall Haul: http://bit.ly/amazonfallhaul. Do I Like the Clothes or Is the Model Just Skinny: http://bit.ly/justskinny. Making our Disney Costumes for Mickey’s Not So Scary: http://bit.ly/mnsshpcostumes. Making Simply Nailogical’s Overnight Oats: http://bit.ly/nailogicaloats. Recreating Simply Nailogical’s First Ever Nail Art: http://bit.ly/firstnailart. Bachelor In Paradise Style Haul: http://bit.ly/BIPShein. Dressing Like an Instagram Influencer: http://bit.ly/dressinglikebuttercup. _ Created my free logo at LogoMakr.com
Dreena Burton has been vegan for over 20 years. During that time she has written five bestselling cookbooks, charting her journey as a plant-powered cook and at-home mom of three. Passionate about health, she creates recipes using whole foods and minimally processed ingredients. Find Dreena’s recipes at www.dreenaburton.com.. NUT FREE RANCH DRESSING. Many vegan ranch dressings use either vegan mayonnaise as the base. If it’s a whole foods recipe, they typically use nuts. I created this version to be nut-free but keep all the flavor! 1/4 cup packed pre-cooked potatoes, skins removed (red or yellow, not russet). 1 tbsp tahini. 1 1/2 tbsp plain non-dairy yogurt. 1 tsp dijon mustard 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp sea salt. 1/2 tsp dill seeds. freshly ground black pepper, to taste. 1/2 cup + 1-2 tbsp plain unsweetened non-dairy milk (to thin as needed). 2 1/2 tbsp red wine vinegar. 1-3 tsp pure maple syrup (sweeten to taste). optional: 1 tbsp minced parsley or 1 tbsp chopped dill. In a blender or with an immersion blender and deep cup, add all ingredients (except optional parsley, and starting with 1/2 cup of milk and 1 tsp maple syrup). If using a high-powered blender, this will smooth out very quickly. If using a standard blender/ immersion blender, it will take a few minutes of blending. Once smooth, add the extra milk as desired to thin. Taste, and add more maple syrup if needed to balance sweetness (will depend on brand/type of non-dairy milk) If you want to add the minced parsley or dill, stir that through a well. Serve, or refrigerate. This dressing will keep 4-5 days, and the flavor develops after a day of chilling, as the dill seed infuses more flavor. Makes about 1 cup.. Substitution Note: Cooked white beans can be substituted for the cooked potatoes, though I prefer the texture with the potatoes.. Recipe from Plant-Powered Dressings by Dreena Burton which you can get here: https://www.amazon.com/dp/1941631045/?ref=exp_chefaj_dp_vv_d. Zucchini Fritters. I created this recipe when growing our own zucchini one year. Now, those zucchini can’t grow fast enough to keep up with how much we love this recipe! . Ingredients. 3 cups grated zucchini yellow or green, do not peel, just trim ends; use large hole of a standard cheese grater. 3/4 – 1 cup chickpea flour see note. 1 tbsp lemon juice. 1 tbsp tahini. 3-4 tbsp chives or sliced green onions green portion. 1/2 tsp salt. 1/2 tsp dill seed don’t substitute dried dill week; see note for substitutions. freshly ground black pepper to taste. Instructions. In a large bowl, combine all ingredients (it’s helpful to first mix the tahini with the lemon juice). Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15-20 minutes. When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan. Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side. If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. Once golden brown and set, remove and serve immediately. Makes 7-8 fritters, serving 3 as a light meal, or more as an appetizer (see note).. Cooking Note:. These are best pan-fried. Oven baking doesn’t give the same texture. I use a large ScanPan for these (and for other oil-free pan cooking).. Serving Suggestions: These make a light meal, or a delightful appetizer. Try serving with a vegan sour cream (or a thinned cream cheese – try thinning this recipe with a little water), or even simply with ketchup or a balsamic reduction. Also try these as a savory breakfast! Flour Note: Depending on the moisture in the zucchini, and how it measures grated, you may need more/less flour. Start with 3/4 cup, and adjust with more if batter seems loose. More flour will also yield firmer patties. As mentioned in the blog post, don’t substitute other flour here.. Dill Seed Note: Dill seed beautifully accents these fritters. If you don’t have it, I wouldn’t substitute fresh or dried dill weed. Instead, try substituting 1/4-1/2 tsp cumin seed or fennel seed.. Batch Note: If you have hearty appetites or serving more than 3 people, definitely double this recipe! Appetizer Note: Shape these into smaller fritters for appetizer or nibbler portions. You can serve each with a small dollop of vegan sour cream or a drizzle of a balsamic reduction.
You’ve got to try these salmon potato cakes! They’re crispy on the outside and warm and fluffy in the middle. The cakes are flavored with garlic, ginger and scallions, and they get served with a cool and creamy garlic yogurt sauce. It’s an easy but irresistible meal.. Get the Salmon Potato Cakes recipe here: https://fromscratchfast.com/potato-salmon-cakes/. Check out my Canned Salmon Cakes: https://www.youtube.com/watch?v=gVK8Kj16oEA&t=83s. Get more recipes on my website: https://fromscratchfast.com/. Equipment and tools I use in this recipe: -12-inch non-stick skillet: https://amzn.to/3ab0YS3. -Fish spatula: https://amzn.to/3epxNhy. -Large baking sheet: https://amzn.to/3bd4mxc. Come find me! Instagram: https://www.instagram.com/fromscratchfast/. Facebook: https://facebook.com/fromscratchfast. Pinterest: https://www.pinterest.com/fromscratchfast/. *This post contains Amazon affiliate links to products I know and love.
Sharing 3 magical Buddha Bowls in todays video. These ideas are all spontaneous and free-styled there are no exact measurements I want to encourage intuitive cooking. I know how much you guys love this style of video! As always i’ve focused on using as much seasonal goodness as possible + i’ve kept in mind that holiday season is upon us. Hope you get lots of inspo T xo. ⭐️EBOOKS. https://tishwonders.co.uk. ⭐️SOCIAL MEDIA: https://www.instagram.com/tishwonders/. https://www.facebook.com/tishWonders/. #tishwonders #seasonal
Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe: Fire up those grills and get ready for an easy to make and incredibly flavorful chicken recipe that is smothered in a decadent Dijon sauce and super easy to make scalloped potatoes recipe.. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha. MORE GREAT RECIPES. Clam Chowder: http://bit.ly/2HTrGR5. French Onion Soup: http://bit.ly/2lajjYt. Homemade Artisan Bread Loaf: http://bit.ly/2JJHfkl. Farro Salad with Lemon Vinaigrette: https://bit.ly/2l9KnXF. Mediterranean Quinoa Bowl with Falafel: https://bit.ly/2MlxBC1. Jackfruit Tacos: http://bit.ly/2lcFg9k. Vegetable Quesadillas: http://bit.ly/2HNPcz1. Kale Salad with Fried Goat Cheese: http://bit.ly/2sW0Ymc. Classic Ratatouille: http://bit.ly/2l7Bj5A. Grilled Spatchcock Chicken with Dijon Cream Sauce and Scalloped Potatoes Recipe. Ingredients. For the Scalloped Potatoes Recipe: • 1/2 peeled small diced yellow onion. • 4 cloves of finely minced garlic. • 1/2 cup of chicken stock. • 3 thinly sliced large Idaho potatoes. • 4 tablespoons of butter cut into small chunks. • sea salt and fresh cracked pepper to taste. For the Grilled Spatchcock Chicken: • two spatchcock chickens. • 3 tablespoons of olive oil. • sea salt and fresh cracked pepper to taste. For the Dijon Cream Sauce: • 2 cups of heavy whipping cream. • 1 tablespoon of Dijon mustard. • 1 tablespoon of grainy mustard. • 1 tablespoons of yellow mustard. • sea salt to taste. Serves 6. Prep Time: 15 minutes. Procedures: 60 minutes. Instructions: 1. Preheat the oven to 375°.. 2. For the potatoes: In a cast add in onions, garlic, and stock. Place the potatoes on top of the mixture taking care to keep them together and uniform and fan them out and layer them. Season with butter, salt and pepper and bake for 60 to 70 minutes.. 3. Preheat the grill to 450° to 550°.. 4. For the chicken: Drizzle the chicken with olive oil and season on all sides with salt and pepper and add to a hot grill skin side down and cook for 20 to 25 minutes making sure it does not burn and does not stick to the grill grates. Turn the heat down and close the grill door.. 5. Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 450° and cook for 20 to 25 more minutes or until it is cooked through. Rest for 4 to 5 minutes before serving.. 6. Next, add the cream to a medium size sauce pot and cook over medium-low heat while whisking until it becomes very thick, think alfredo sauce. Stir in the mustards and salt and serve… 7. To Plate: Serve the grilled spatchcock chicken next to the potatoes and mustard sauces and add on optional garnish herbs of chopped chives, parsley and thyme.
Directions. Potato Kale Cakes. Preheat the oven to 400ºF.
Set up a steamer, and steam the potato cubes for about 8 minutes, then place the kale on top of. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife. Instructions. Place flax meal with water in a small bowl refrigerate for 15 minutes.
In a large pan of boiling water cook potatoes and garlic. Add kale in the last 3 minutes of cooking until potatoes. Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan. In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumi.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper.
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.
Cool potato mixture 30 minutes. Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic.
Spread the kale on 2 baking sheets and roast in the upper and lower thirds of. Ingredients. 2 cups plain non fat Greek yogurt.
1 large carrot, finely chopped. 1/4 cup red or yellow bell peppe. Bake the potatoes and kale for 20 mins, then remove the kale.
Bake the sweet potatoes for another 30 mins. Sprinkle both with salt and put on a large serving plate. Best eaten.
List of related literature:
Toss kale with 1 tablespoon feta marinade, spread in even layer on aluminum foil-lined baking sheet, and roast until crisp and lightly browned at edges, 6 to 8 minutes.
In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.
I made these and the dressing tonight and they were really good, but did you press the moisture out of your grated zucchini? I probably should have because there was so much liquid that I had to keep adding flour to absorb it all. Thanks!
All I want to know who would dislike this? Just goes to prove, no matter how much good you do, it will be negative people waiting in the wings…By the way, this food looks ABSOLUTELY AMAZING!
I subscribed right after watching just this one video…I love how you see food as an art and how much passion you put into it. I watch tons of YouTube videos about different recipes but I’ve never seen anyone making food like you do! Thank you
I’m creating a quantified of nouns for my ESL students. Tish adds some leeks and a clove of garlic etc. Love sharing good health with my students. Thx from USA.
Billy this menu looks incredible!!!! but I don’t have a grill!!! ���� (yet) this fab chicken is making me really consider getting one. Is it really worth getting the scissors for the chicken? I’ve seen them a lot, but I’m never sure if I should buy them. I know what I’m cooking this weekend. Thanks a lot!
wow these have got to be the best plant based recipes i have ever seen! this is STUNNING! i also never comment on youtube videos, but i really had to say how amazing this was! you need to see my face right now, this is truly SO creative and perfect in so many ways! i love how you used so many different colored vegetables, herbs, flavors! you are truly gifted, i can see you getting far with this love <3
Yeah its true i find a bad reaction to raw beets and kale i usually steam the beets or boil then gently before i blend them and it makes a big difference
My 80 lb German shepherd AbbyGale gets 1.5 cups of V-dog mixed with a 3rd can of halo vegan canned and 1/4 cup or so of water. Twice a day. She likes it quite well.
Trishyou blow the so-called professional chefs out of the water. Your recipe ideas, use of international seasonings and beautiful descriptions make you shine!!!! Please continue sharing yourself with us!
Tiiiiish the butterbean mash was soooooo good! I have psoriasis and i’m supposed to avoid nightshades, so this is wonderful! The BEST substitute for mashed potatoes I’ve ever had. Period, pooh!
Tish your meals look amazing, and I’ve watched this video like 5x and have shared it with 3 people already! I’m going to make several of the elements across these 3 bowls tonight/tomorrow and can’t wait! (bought the Berbere and Ras El… the other spice ;-)… 2 weeks ago.)
Question: I started soaking my butter beans and within 1 hr, they split and started shriveling:-(. Have you ever experienced this? I JUST bought the bag of beans today. I know it won’t matter when they’re mashed up but I am curious as to how prevent this in the future…
Amazing as always! Love your Buddah bowl recipes, loyal to that Tahini�� lol so good! I’ve been watching you for 2 years now and am grateful for your energy, knowledge and content ����️�� Wishing you all the best in your Spiritual Evolution ��️��
Tish, these dishes look amazing and they are nutritionally dense. You’re so creative with these flavours. They look so yummy! Now I have the dilemma that I cannot choose which one I would eat first, lol. Where do you buy your dry butter beans? I know I can order online but I like to get good recommendations. Many thanks!
I love your presentation, passion, and personality. I just bought your ebook and I can’t wait to start cooking this weekend. Great job! Also, more power to you in owning your truth. I applaud your honesty regarding your change in food choices. You are correct, people change you do you boo!:-)
Stumbled upon your videos. I like the new variations on what I already eat. I have to try that quinoa dish. I hope I can find the spices at my local spice shop. Lol I never soak or wash my quinoa…OOPS �� I LOVE your channel!
wow I just tried the quinoa bowl, without the yogurt dip and instead of quinoa I used some left over couscouc this was so delicious! why has no one ever told me to mix some vegetables with oil and seasoning and put them in the oven?! I’m definetly going to try out more of your recipies! thanks a lot and stay safe!
Looks incredible! I’m so glad I found your video, because I needed something to do with some beautiful loose purple carrots that I got from my local co=op, and while there I looked at the jerusalem artichokes. I love trying new things, thank you for giving me a recipe so that I can go back and get them and give this a try. Keep on doing you!
She is Wonderful!! but this is my 1st time knowing about her. Will look into her channel I’m sure I will Luv her recipes. She has a look of several celebrities… 1st one that came to mind is Sarah Catharine Paulson; also Elle Macpherson and the younger version of Alice Elizabeth Drummond( from movie Ghostbusters Cameo and To Wong Foo, Thanks for Everything! Julie Newmar movie) TFS Chef AJ VH:O)
Just did the bol with the bean mash… it was delicious!! The bean mash is really nice with the fresh herbs, especially the sage. The combination of the tahini sauce on sweet patatoes is just perfect. I will make this recipe again for sure. Thank you so much!
Hey, just stopped by to say how talented you are. THANK YOU for showing how to cook seasonal, affordable healthy and delicious plant-based food. Currently in my exams and I will def give all the recipes a try! Lots of love!
Thanks so much, AJ, for this interview. I found Dreena so relatable! I have used many of her recipes throughout the years and look forward to checking out the cookbooks I’ve not yet seen.
Beyond Burger for dogs would be a great tool to convert dogs. I would just check the ingredients first. There are some things that dogs shouldn’t have, like onions.❤️
Dreena Burton! I’ve been following her blog for years and have all her cookbooks. Thank you for this zucchini fritter recipe; I’m eating some right now. I made them in my waffle iron. And a big huge massive “thank you” to you, Chef AJ, for all you do and share (I’ve been following you for years as well and also have all your books).
I’ve always loved Dreena’s recipes!! Everything I make from “Let Them Eat Vegan” is amazing!! So glad you had her as a guest because it is fun to get to know her more.
If you had made a few other things you would’ve had more variety for your meals for the week. Also, if you’re used to eating a lot of processed food such as chocolate and popcorn, it’s gonna take a while for your taste buds to get used to more natural foods. Third of all, if you made the zucchini noodles, you could have had an easy meal by putting A wide variety of sauces on them; pesto, Alfredo, marinara and then adding meat or cheese. Also, for people who do like to cook (like me), she has a lot of recipes that you can make. I have actually made her sweet potato gnocchi with Sage pesto and it was amazing! If you begin to like to cook and you cook more often, then you can make some of her recipes and have more variety.
My favorite of Dreena’s recipes is her No Fu Loaf. It’s the best! Thanks for having her on, and Dreena, thanks for sharing your past history… didn’t know any of that.
How many hands have handled all those fruits and veggies in the supermarket? We don’t know. ��I’m a fanatic about scrubbing and washing all my veggies and fruits when I get home from food shopping. ����������������❤️Loved the show.
Heavily plant-based flexitarian? Yes please! I’ve been watching vegan channels for the past two years for plant-based inspiration. SUBSCRIBED. Now excuse me, I need to go buy some butter beans.
Thank you Chef AJ, for the amazing work that you are doing ���� Though I only get to see the replays, but I do my best not to miss an episode�� You are a great interviewer and have a great sense of humour and the episodes are filled with information and are also entertaining�� Much love and blessings to you ������
I love that you found different options of food then spending money on expensive kitchen gadgets. And never trust the timing for prep in the recipes, for me it always games longer. Anyway love your video!!! Good luck
One more excellent video from you friend Interesting videos coming from u Friend You have brilliant knowledge Makit diffrent diffrent videos Breakit records Create excellent records You have that much of power
I made these and the dressing tonight and they were really good, but did you press the moisture out of your grated zucchini? I probably should have because there was so much liquid that I had to keep adding flour to absorb it all. Thanks!
All I want to know who would dislike this? Just goes to prove, no matter how much good you do, it will be negative people waiting in the wings…By the way, this food looks ABSOLUTELY AMAZING!
I subscribed right after watching just this one video…I love how you see food as an art and how much passion you put into it. I watch tons of YouTube videos about different recipes but I’ve never seen anyone making food like you do! Thank you
I’m creating a quantified of nouns for my ESL students. Tish adds some leeks and a clove of garlic etc. Love sharing good health with my students. Thx from USA.
Beyond Burger and Ultimate Burger are loaded with fat. IMHO they are both toxic to humans, so why would you feed them to your beloved pets?
Billy this menu looks incredible!!!! but I don’t have a grill!!! ���� (yet) this fab chicken is making me really consider getting one. Is it really worth getting the scissors for the chicken? I’ve seen them a lot, but I’m never sure if I should buy them. I know what I’m cooking this weekend. Thanks a lot!
wow these have got to be the best plant based recipes i have ever seen! this is STUNNING! i also never comment on youtube videos, but i really had to say how amazing this was! you need to see my face right now, this is truly SO creative and perfect in so many ways! i love how you used so many different colored vegetables, herbs, flavors! you are truly gifted, i can see you getting far with this love <3
Yeah its true i find a bad reaction to raw beets and kale i usually steam the beets or boil then gently before i blend them and it makes a big difference
My 80 lb German shepherd AbbyGale gets 1.5 cups of V-dog mixed with a 3rd can of halo vegan canned and 1/4 cup or so of water. Twice a day. She likes it quite well.
Trishyou blow the so-called professional chefs out of the water. Your recipe ideas, use of international seasonings and beautiful descriptions make you shine!!!! Please continue sharing yourself with us!
Tiiiiish the butterbean mash was soooooo good! I have psoriasis and i’m supposed to avoid nightshades, so this is wonderful! The BEST substitute for mashed potatoes I’ve ever had. Period, pooh!
Tish your meals look amazing, and I’ve watched this video like 5x and have shared it with 3 people already! I’m going to make several of the elements across these 3 bowls tonight/tomorrow and can’t wait! (bought the Berbere and Ras El… the other spice ;-)… 2 weeks ago.)
Question: I started soaking my butter beans and within 1 hr, they split and started shriveling:-(. Have you ever experienced this? I JUST bought the bag of beans today. I know it won’t matter when they’re mashed up but I am curious as to how prevent this in the future…
Amazing as always! Love your Buddah bowl recipes, loyal to that Tahini�� lol so good! I’ve been watching you for 2 years now and am grateful for your energy, knowledge and content ����️�� Wishing you all the best in your Spiritual Evolution ��️��
Tish, these dishes look amazing and they are nutritionally dense. You’re so creative with these flavours. They look so yummy! Now I have the dilemma that I cannot choose which one I would eat first, lol. Where do you buy your dry butter beans? I know I can order online but I like to get good recommendations. Many thanks!
I love your presentation, passion, and personality. I just bought your ebook and I can’t wait to start cooking this weekend. Great job! Also, more power to you in owning your truth. I applaud your honesty regarding your change in food choices. You are correct, people change you do you boo!:-)
Stumbled upon your videos. I like the new variations on what I already eat. I have to try that quinoa dish. I hope I can find the spices at my local spice shop. Lol I never soak or wash my quinoa…OOPS �� I LOVE your channel!
wow I just tried the quinoa bowl, without the yogurt dip and instead of quinoa I used some left over couscouc this was so delicious! why has no one ever told me to mix some vegetables with oil and seasoning and put them in the oven?! I’m definetly going to try out more of your recipies! thanks a lot and stay safe!
Looks incredible! I’m so glad I found your video, because I needed something to do with some beautiful loose purple carrots that I got from my local co=op, and while there I looked at the jerusalem artichokes. I love trying new things, thank you for giving me a recipe so that I can go back and get them and give this a try. Keep on doing you!
She is Wonderful!! but this is my 1st time knowing about her. Will look into her channel I’m sure I will Luv her recipes. She has a look of several celebrities… 1st one that came to mind is Sarah Catharine Paulson; also Elle Macpherson and the younger version of Alice Elizabeth Drummond( from movie Ghostbusters Cameo and To Wong Foo, Thanks for Everything! Julie Newmar movie) TFS Chef AJ VH:O)
Just did the bol with the bean mash… it was delicious!! The bean mash is really nice with the fresh herbs, especially the sage. The combination of the tahini sauce on sweet patatoes is just perfect. I will make this recipe again for sure. Thank you so much!
Hey, just stopped by to say how talented you are. THANK YOU for showing how to cook seasonal, affordable healthy and delicious plant-based food. Currently in my exams and I will def give all the recipes a try! Lots of love!
Thanks so much, AJ, for this interview. I found Dreena so relatable! I have used many of her recipes throughout the years and look forward to checking out the cookbooks I’ve not yet seen.
Beyond Burger for dogs would be a great tool to convert dogs. I would just check the ingredients first. There are some things that dogs shouldn’t have, like onions.❤️
So good. I tried the butter bean mash and Jerusalem artichoke dish. The roasted hazelnut and carrot dish is next on my list. Thank you Tish! ��
Dreena Burton! I’ve been following her blog for years and have all her cookbooks. Thank you for this zucchini fritter recipe; I’m eating some right now. I made them in my waffle iron. And a big huge massive “thank you” to you, Chef AJ, for all you do and share (I’ve been following you for years as well and also have all your books).
I’ve always loved Dreena’s recipes!! Everything I make from “Let Them Eat Vegan” is amazing!! So glad you had her as a guest because it is fun to get to know her more.
If you had made a few other things you would’ve had more variety for your meals for the week. Also, if you’re used to eating a lot of processed food such as chocolate and popcorn, it’s gonna take a while for your taste buds to get used to more natural foods. Third of all, if you made the zucchini noodles, you could have had an easy meal by putting A wide variety of sauces on them; pesto, Alfredo, marinara and then adding meat or cheese. Also, for people who do like to cook (like me), she has a lot of recipes that you can make. I have actually made her sweet potato gnocchi with Sage pesto and it was amazing! If you begin to like to cook and you cook more often, then you can make some of her recipes and have more variety.
My favorite of Dreena’s recipes is her No Fu Loaf. It’s the best!
Thanks for having her on, and Dreena, thanks for sharing your past history… didn’t know any of that.
How many hands have handled all those fruits and veggies in the supermarket? We don’t know. ��I’m a fanatic about scrubbing and washing all my veggies and fruits when I get home from food shopping. ����������������❤️Loved the show.
Heavily plant-based flexitarian? Yes please! I’ve been watching vegan channels for the past two years for plant-based inspiration. SUBSCRIBED. Now excuse me, I need to go buy some butter beans.
Wow!!! Completely blown away by your Buddha Bowls!!! Amazing video. Will definitely look for those North African spice blends. Julia ��
How can you feed a cat vegan. They need meat they are carnivores. They get something that causes blindness saw it on a animal rescue show
Thank you Chef AJ, for the amazing work that you are doing ���� Though I only get to see the replays, but I do my best not to miss an episode��
You are a great interviewer and have a great sense of humour and the episodes are filled with information and are also entertaining��
Much love and blessings to you ������
When Chef AJ asked who Dreena looked like, I thought of the young Carrie Fisher as Princess Leia in the first Star Wars movies. Or perhaps Meg Ryan
I tried the Buddha bowl with the butter beans. Oh my gosh it was so good.
I was hesitant because it had almost everything that I thought I didn’t like.
Thanks so much for posting your recipes Tish. I can’t wait to try another.
I love that you found different options of food then spending money on expensive kitchen gadgets. And never trust the timing for prep in the recipes, for me it always games longer. Anyway love your video!!! Good luck
One more excellent video from you friend
Interesting videos coming from u Friend
You have brilliant knowledge
Makit diffrent diffrent videos
Breakit records
Create excellent records
You have that much of power