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Tuesday, July 14, 2020

Vegan Potato Dauphinois #Tasty Food



hi I'm here with my second youtube guest
Ellie who makes the world's best vegan
cheese and we've got things super cool
to you today December it is cold and
maybe you're thinking what am I going to
make the Christmas stuff and maybe
you're thinking I'm gonna need a vegan
and potatoes open wise hot and creamy
yeah it's gonna be super rich and
comforting perfect for this time of year
amazing okay and it looks really easy in
terms of ingredients it's really easy
these are all things you can just pick
up and you're super me okay you might
even have them in the cupboard at home
yo you can whip it up without worrying
too much okay brilliant potatoes onion
garlic and then the cheesy bit so the
cheesy bit is created using a cashew
base to which we add some other
ingredients which give that kind of
savory cheese vibe without any dairy so
we're using nutritional yeast yeah if
you haven't used it before I would
normally get mine on Amazon but you can
get it placed at Holland abara
as well yeah and it sounds a bit weird
but it really doesn't add that cheesy
kind of flavor we've used it in a few
things before and I'm also just a note
please X 1 foot for no more use it is
different and it's an inactive e so it's
not to do any kind of raising agent I
think that's often a bit confusing that
it is an inactive use it just has a
cheesy flavour it looks a bit strange
but it does look like fish views and
were you using some mezzo which also
adds that kind of umami like quality
flavor and we're going to put some
garlic in the sauce as well with some
salt and pepper amazing and yeah okay
perfect so what is step one so step one
is we are going to put the kettle on to
boil and then you want to measure out
your cashews and put them in a bowl and
then cover them with a boiling water
next up you want slice your potatoes
we're doing it using a mandolin which
allows them to be really thin but if not
just trying to carefully
with a knife and then you want to put
these all into another Bowl and also
cover them with boiling water and put
them to the side while they're very
soaking you can slice your red onions so
again we're using the mandolin to get
them super thin but you could just use a
knife and you also want to peel your
garlic then drain your cashews and put
them into a blender and into the blender
we're going to add the peeled garlic
cloves TSP of miso the nutritional yeast
salt and the tapioca starch so it does
look like a lot of nutritional yeast but
it's a really key ingredient in this
dish because we really want that cheesy
flavor and although it is six
tablespoons across the whole dish it's
not actually that much once it's
distributed and on top of all that pop
in a stock cube as well we're just using
a vegetable stock cube fill up the
blender with water blitz it until it's
completely creamy and smooth so once
you've blended the cashews poured into a
jug and top it off just so it's almost a
liter or a bit over you want it to be
quite a runny consistency it might look
a bit watery but once it's bubble down
in the oven it's going to get really
thick and creamy so next you want to
drain your sliced potatoes and then pop
them on the side and we're ready to
assemble the dish so to layer it up we
want to put a layer of potatoes and then
sprinkle over some of the red onions add
a nice grind of black pepper and then
pour over some of the creamy sauce so
keep going layering up the potatoes
onion black pepper and the creamy sauce
until you've used up all your
ingredients I let you I explain how
excited I am about this okay I just feel
like you can't be potatoes at this time
of year everything comforting but also
like I know lots
people struggle with dairy if their may
do more plant beans have more vegan
meals that this is like so hearty and
indulgent and like oh yeah and you'd
never know it was vegan it's something
it's so creamy it doesn't feel like it's
too virtuous although it's got nothing
bad in it so good and then could you do
this it's like a full meal like it
always like potatoes design your kind of
situation absolutely so you could put in
some kale as well in between the layers
just layer it up as well and then it
would look really cool as well it would
look great and it would have that touch
of green and then it would be a full
meal and if you have people coming over
and you wanted to make good use like
this and then put it in the fridge and
pop it in the oven a few hours later
yeah absolutely it would be a bit colder
so you might just want to add another 5
10 minutes onto the cookie okay and just
because it will be chill yeah you could
also it heats up really really well okay
you can even cook it up ahead of time
yeah and it's perfect for leftovers if
you just have it in the fridge you can
just cut out a section and awesomes it
up okay so it's a dream basically
when you're doing so much cooking of
traffic examining look honestly who ever
wanted to put your face one question I
know people are gonna ask is could you
do it with a sweet potato absolutely
yeah if you were using a sweet potato
then the one difference is that you
wouldn't need to blanch them right once
the potatoes here but because sweet
potatoes are a bit softer you could just
skip that step all together and just put
them straight into the dish okay tada so
you want to finish up on the top with a
layer of potatoes and then on top of
that you're going to sprinkle some
little sprigs of rosemary and some black
pepper and some salt now you want to pop
it into a hot oven and bake it for 45
minutes to an hour should be really hot
and bubbling with a nice gold and crispy
top

I'm going straight
I could leave and you go because it's
only potatoes and carrots and some
nutritional yeast onions I think
inspired my god
I'd be so good with deliver everything
yeah you have to make business
Christmastime I think it's imperative
the one thing I would say is make sure
you have a good blender though so the
cashews go really smooth and creamy
yeah or just make sure you soak them for
longer if you've got a slightly older
blender keep it is always the best
crispy bear on top I'm asleep easy like
it literally I'm obsessing like you
bring it
thank you so and I'll put a link to any
social media and stuff if you guys want
to find out more about her amazing vegan
cheese have a lovely day goes by


hi I'm here with my second youtube guest
Ellie who makes the world's best vegan
cheese and we've got things super cool
to you today December it is cold and
maybe you're thinking what am I going to
make the Christmas stuff and maybe
you're thinking I'm gonna need a vegan
and potatoes open wise hot and creamy
yeah it's gonna be super rich and
comforting perfect for this time of year
amazing okay and it looks really easy in
terms of ingredients it's really easy
these are all things you can just pick
up and you're super me okay you might
even have them in the cupboard at home
yo you can whip it up without worrying
too much okay brilliant potatoes onion
garlic and then the cheesy bit so the
cheesy bit is created using a cashew
base to which we add some other
ingredients which give that kind of
savory cheese vibe without any dairy so
we're using nutritional yeast yeah if
you haven't used it before I would
normally get mine on Amazon but you can
get it placed at Holland abara
as well yeah and it sounds a bit weird
but it really doesn't add that cheesy
kind of flavor we've used it in a few
things before and I'm also just a note
please X 1 foot for no more use it is
different and it's an inactive e so it's
not to do any kind of raising agent I
think that's often a bit confusing that
it is an inactive use it just has a
cheesy flavour it looks a bit strange
but it does look like fish views and
were you using some mezzo which also
adds that kind of umami like quality
flavor and we're going to put some
garlic in the sauce as well with some
salt and pepper amazing and yeah okay
perfect so what is step one so step one
is we are going to put the kettle on to
boil and then you want to measure out
your cashews and put them in a bowl and
then cover them with a boiling water
next up you want slice your potatoes
we're doing it using a mandolin which
allows them to be really thin but if not
just trying to carefully
with a knife and then you want to put
these all into another Bowl and also
cover them with boiling water and put
them to the side while they're very
soaking you can slice your red onions so
again we're using the mandolin to get
them super thin but you could just use a
knife and you also want to peel your
garlic then drain your cashews and put
them into a blender and into the blender
we're going to add the peeled garlic
cloves TSP of miso the nutritional yeast
salt and the tapioca starch so it does
look like a lot of nutritional yeast but
it's a really key ingredient in this
dish because we really want that cheesy
flavor and although it is six
tablespoons across the whole dish it's
not actually that much once it's
distributed and on top of all that pop
in a stock cube as well we're just using
a vegetable stock cube fill up the
blender with water blitz it until it's
completely creamy and smooth so once
you've blended the cashews poured into a
jug and top it off just so it's almost a
liter or a bit over you want it to be
quite a runny consistency it might look
a bit watery but once it's bubble down
in the oven it's going to get really
thick and creamy so next you want to
drain your sliced potatoes and then pop
them on the side and we're ready to
assemble the dish so to layer it up we
want to put a layer of potatoes and then
sprinkle over some of the red onions add
a nice grind of black pepper and then
pour over some of the creamy sauce so
keep going layering up the potatoes
onion black pepper and the creamy sauce
until you've used up all your
ingredients I let you I explain how
excited I am about this okay I just feel
like you can't be potatoes at this time
of year everything comforting but also
like I know lots
people struggle with dairy if their may
do more plant beans have more vegan
meals that this is like so hearty and
indulgent and like oh yeah and you'd
never know it was vegan it's something
it's so creamy it doesn't feel like it's
too virtuous although it's got nothing
bad in it so good and then could you do
this it's like a full meal like it
always like potatoes design your kind of
situation absolutely so you could put in
some kale as well in between the layers
just layer it up as well and then it
would look really cool as well it would
look great and it would have that touch
of green and then it would be a full
meal and if you have people coming over
and you wanted to make good use like
this and then put it in the fridge and
pop it in the oven a few hours later
yeah absolutely it would be a bit colder
so you might just want to add another 5
10 minutes onto the cookie okay and just
because it will be chill yeah you could
also it heats up really really well okay
you can even cook it up ahead of time
yeah and it's perfect for leftovers if
you just have it in the fridge you can
just cut out a section and awesomes it
up okay so it's a dream basically
when you're doing so much cooking of
traffic examining look honestly who ever
wanted to put your face one question I
know people are gonna ask is could you
do it with a sweet potato absolutely
yeah if you were using a sweet potato
then the one difference is that you
wouldn't need to blanch them right once
the potatoes here but because sweet
potatoes are a bit softer you could just
skip that step all together and just put
them straight into the dish okay tada so
you want to finish up on the top with a
layer of potatoes and then on top of
that you're going to sprinkle some
little sprigs of rosemary and some black
pepper and some salt now you want to pop
it into a hot oven and bake it for 45
minutes to an hour should be really hot
and bubbling with a nice gold and crispy
top

I'm going straight
I could leave and you go because it's
only potatoes and carrots and some
nutritional yeast onions I think
inspired my god
I'd be so good with deliver everything
yeah you have to make business
Christmastime I think it's imperative
the one thing I would say is make sure
you have a good blender though so the
cashews go really smooth and creamy
yeah or just make sure you soak them for
longer if you've got a slightly older
blender keep it is always the best
crispy bear on top I'm asleep easy like
it literally I'm obsessing like you
bring it
thank you so and I'll put a link to any
social media and stuff if you guys want
to find out more about her amazing vegan
cheese have a lovely day goes by

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