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The Harsh Reality (and REGRETS) of going VEGAN

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The Harsh Reality (and REGRETS) of going VEGAN

Vegan Parmesan (Dairy-Free) (Recipe 1 of 7)

Ingredients

  • 2 cups Hulled Hemp Seeds
  • 2 cups Ground almonds / Almond Flour
  • ½ cup pine nuts
  • 2 cups nutritional yeast
  • 4 tablespoon garlic, granulated
  • 2 teaspoons white pepper
  • 1 tablespoon, FLAKE salt

Instructions

  1. Toast Ingredients:
    • On medium heat, in a large sauté pan, toast the hemp seeds, almond flour, and pine nuts, being careful not to burn.
    • Add in Nutritional yeast and seasonings, mix well.
    • Remove from heat and allow to cool completely before storing in an airtight container.
  2. Cooling:
    • Spread the mixture out onto paper to prevent condensation.
    • Cool completely.

Painted Potatoes (Recipe 2 of 7)

Ingredients

  • Medium size potatoes, washed, cut in half
  • Dijon Mustard
  • Olive oil
  • Salt & Pepper

Instructions

  1. Preheat Oven:
    • Preheat oven to 200c / 400f.
  2. Boil Potatoes:
    • Add the half-cut potatoes to a medium sauce pot with water to cover.
    • Bring to a boil, remove from heat, and drain.
  3. Prepare for Roasting:
    • Coat a baking sheet with a fair amount of olive oil, and salt the pan.
    • Place the half cut potatoes face down.
    • Paint the top of the potatoes with Dijon mustard.
  4. Roast:
    • Roast for 20 minutes until done.

Vegan Caesar Salad Dressing (Dairy-Free) (Recipe 3 of 7)

Ingredients

  • 3 tablespoons Tahini
  • 1 or 2 Nori sheets, toasted
  • ¼ Olive oil to drizzle in to thicken as needed
  • 3 -4 tablespoon nutritional yeast or parmesan seasoning
  • 1 tablespoon Capers
  • 1 teaspoon black peppercorns, ground
  • 4 garlic cloves, smashed
  • 1 lemon, zested and juiced
  • Chickpea water from one can
  • 3-4 tablespoons water or enough to thin to desired consistency
  • Vegan mayo or vegan Greek yogurt (Optional to make creamier)

Instructions

  1. Grind Pepper:
    • Grind black peppercorns using mortar and pestle.
  2. Smash Garlic:
    • Smash four cloves of garlic.
  3. Combine Garlic and Pepper:
    • Add garlic and pepper to mortar and pestle with 2 tablespoons of water to release the flavors.
  4. Toast Nori:
    • Toast Nori sheet(s) until fragrant, being careful not to burn.
  5. Combine Ingredients:
    • In a blender, combine the ground pepper, garlic mixture, toasted Nori sheets, Dijon mustard, capers (with some of the juice), tahini, chickpea water, parmesan, lemon zest, and lemon juice.
  6. Blend:
    • Blend until smooth.
  7. Adjust Consistency:
    • Add olive oil to drizzle in to thicken as needed. Alternatively, for an oil-free version, add a little bit more tahini and water.
  8. Add Vegan Mayo or Yogurt (optional):
    • For a creamier dressing, add a little vegan mayonnaise or vegan Greek yogurt.
  9. Chill:
    • Chill the dressing to allow it to congeal and thicken.

Chicken-Flavored Vegan Soy Chunks (Recipe 4 of 7)

Ingredients

  • 1 -2 teaspoons Vegan Bouillon powder
  • Boiling water to rehydrate
  • Chicken flavor seasoning – pork sage and onion seasoning was used
  • Teaspoon Garlic, granulated
  • Pinch of chili flakes
  • Olive oil
  • Vegan butter (optional)
  • Fresh sage, rosemary or thyme sprigs (optional)

Instructions

  1. Rehydrate Soy Chunks:
    • Place soy chunks in a bowl.
    • Add vegan bouillon powder and boiling water to cover.
    • Stir and let sit for 10-15 minutes until the water is absorbed.
  2. Squeeze Out Excess Water:
    • Once cool enough to handle, squeeze out as much liquid as possible from the soy chunks.
  3. Season Soy Chunks:
    • Return the squeezed soy chunks to the bowl.
    • Add olive oil, chicken flavor seasoning (sage and onion), granulated garlic, chili flakes, and corn starch. Mix well.
  4. Cook Soy Chunks:
    • Heat neutral flavored oil in a large cast iron pan over medium heat.
    • Add soy chunks to the pan in a single layer and let them sit, browning on each side before stirring too often.
    • Add a knob of vegan butter (optional) for extra browning.
    • Add fresh sage, rosemary, or thyme sprigs (optional) for added flavor.
  5. Serve:
    • Remove from pan and serve.

Sourdough Croutons (Recipe 5 of 7)

Ingredients

  • 1 sourdough baguette, diced
  • Bbq seasoning
  • Garlic granulated
  • Chili flakes
  • Black pepper
  • Olive oil
  • Vegan Parmesan

Instructions

  1. Preheat Oven:
    • Preheat oven to 200c / 400f (fan/convection).
  2. Season Croutons:
    • In a bowl, coat diced sourdough baguette with olive oil, bbq seasoning, granulated garlic, chili flakes, and black pepper. Add Vegan Parmesan and toss well.
  3. Bake Croutons:
    • Spread the seasoned croutons on a baking sheet.
    • Bake for 12 minutes until toasted and crunchy.

Seared Romaine Lettuce (Recipe 6 of 7)

Ingredients

  • 1 large romaine head, cut in half then wedges
  • Olive oil

Instructions

  1. Prepare Romaine:
    • Cut romaine head in half, then into wedges.
  2. Sear Romaine:
    • Sear on a hot pan with a touch of olive oil until slightly golden.

Vegan Chicken Caesar Salad (Recipe 7 of 7)

Ingredients

  • Seared Romaine Lettuce
  • Diced tomato
  • Shaved red onion, rinsed and crisped
  • Toasted Nori, crisped
  • Lemon wedge
  • Black pepper
  • Chicken’ flavored soy chunks
  • Sourdough croutons
  • Vegan Parmesan
  • Vegan Caesar Salad Dressing
  • Painted Potatoes (optional)

Instructions

  1. Prepare Romaine:
    • Cut each romaine wedge in half.
  2. Assemble Salad:
    • Plate seared romaine lettuce.
    • Add diced tomato, shaved red onion, toasted Nori, chicken flavored soy chunks, croutons, and vegan parmesan.
  3. Dress Salad:
    • Drizzle Vegan Caesar Salad Dressing over the salad.
  4. Garnish:
    • Add lemon wedge and black pepper.
  5. Serve:
    • Optional: Serve with Painted Potatoes.

Video Description

Mae the most insane ' chicken ' caesar salad, fresh dairy free parmesan, the most ridiculously delicious caesar dressing (can be oil free, gluten free and healthy), Banging sourdough croutons AND we celebrate Miss America's 4th birthday. Thanks for joining in.

 TANYA O’CALLAGHAN, https://www.youtube.com/@theplantbasedbassist

 FRANKIES cupcake recipe: https://youtu.be/6Vj-mQ911oo?si=RA7ZgNOscQStq1t7

 WHY I BECAME A VEGAN CHEF https://youtu.be/pH2MS8i7Xz8?si=xjPt5longBhnJzzU

 How I stay on the path: https://youtu.be/eSI67rkj3ys?si=9aqHxs2vB_qH47ep

 MARK @SAUCESTACHE https://youtu.be/sKQohYtA4K8?si=B5btwkY8SJQvSfFV

 NUTRITIONAL YEAST SEASONINGS RECIPE https://youtu.be/MAF0WXkZnVU?si=w40ZLEvFBlXBjiMC

 NAPA SATAY RECIPE: https://youtu.be/mnGA8FiiuvA?si=wcFtpBika9goyKv8

https://dereksarno.com/

The MOST DELICIOUS CHICKEN' CAESAR SATAY

The BEST (Dairy Free) PARMESAN

2 cups Hulled Hemp Seeds

2 cups Ground almonds / Almond Flour

½ cup pine nuts

2 cups nutritional yeast

4 tablespoon garlic, granulated

2 teaspoons white pepper

1 tablespoon, FLAKE salt

On medium heat, in large sauté pan, toast the hemp, almond flour and pine nuts. Be careful not to burn. Add in Nutritional yeast and seasonings, mix well, remove from heat, allow to cool completely before storing in airtight container.

PAINTED POTATOES:

Medium size potatoes, washed, cut in half.

Dijon Mustard

Olive oil

Salt & Pepper

Preheat oven to 200c / 400f

Add the half-cut potatoes to a medium sauce pot with water to cover. Bring to a boil, remove from heat, drain.

Coat a baking sheet with a fair amount of olive oil, salt the pan, place the half cut potatoes face down, paint the top of the potatoes with Dijon. Roast for 20 minutes until done.

CAESAR SALAD DRESSING (vegan, dairy free)

3 tablespoons Tahini

1 or 2 Nori sheets, toasted

¼ Olive oil to drizzle in to thicken as needed

3 -4 tablespoon nutritional yeast or parmesan seasoning as shown in video

1 tablespoon Capers

1 teaspoon black peppercorns, ground

4 garlic cloves, smashed

1 lemon, zested and juiced

Chickpea water from one can

3-4 tablespoons water or enough to thin to desired consistency

Optional to make creamier: Vegan mayo or vegan Greek yogurt

SOY CHUNKS ‘Vegan Chicken flavored’

1 -2 teaspoons Vegan Bouillon powder

Boiling water to rehydrate

Chicken flavor seasoning – I used pork sage and onion

Teaspoon Garlic, granulated

pinch of chili flakes

Olive oil

Optional: add extra butter (vegan), add fresh sage, rosemary or thyme sprigs for next level

SOURDOUGH CROUTONS

1 sourdough baguette, diced

Bbq seasoning

Garlic granulated

Chili flakes

Black pepper

Olive oil

Coat and season well, bake for 12 minutes on 200c / 400f (fan/convection) until toasted crunchy

SEARED ROMAINE

1 large romaine head, cut in half then wedges

Sear on hot pan.

Serve with the above. The condiments used in the video:

Diced tomato, shaved red onion, toasted Nori, lemon wedge, black pepper, chicken’ flavored soy chunks, croutons, vegan parm