Click the and use my code BERYL for $25 off each pair of adult Vessi shoes! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP
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:
To join my Patreon Artist support tier:
@Ethan Chlebowski and his onion cutting video:
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:
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!
_________________________
Where I get my earrings with a little discount code!
Pops of Color aka the Microgreen kit I swear by:
Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have:
My little red blender:
Bamboo Cutting Board:
Colorful Ceramic Bowls:
Mini Whisk That Is the Best Whisk:
Silicone Brush:
Small Silicone Spatulas that I Love:
Wooden Spoons:
My Favorite Board Games Right Now
Dominion:
Ticket to Ride:
Carcassonne:
7 Wonders:
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram:
Support me on Patreon:
source
Thanks again Vessi! Use my BERYL for $25 off each pair of your Vessi shoes! Free shipping to CA, US, AUS, NZ,
JP, TW, KR, SGP These are my new favorite shoes for walks in the wet woods, no more wet socks!! haha
I have made that pumpkin dish once a week since discovering the recipe here. I love it so much! Thank you, thank you, thank you! It looks so beautiful when plated. It’s like fine dining! I can’t stop telling everyone about it!
I was so excited for the black bean and pumpkin recipe so went out and bought the paste. Oh my word, it’s was delicious!!!!!!! One of my new favourite dishes ❤️❤️❤️❤️❤️❤️
Sweet potato Delhi chat please ! It’s called ‘shakarkandi chat’
I knew my mom grew up poor, but I didn't learn until recently that she ate dandelion green a lot because of it. They were free, just cost her some time.
You can use oyster mushrooms or king oyster mushrooms as substitutes for champiñones… loved this episode.
I want those shoes but they don't ship to europe 🙁
For potatoes a favorite of mine from Sweden; Kroppkakor, Blekinge Kroppkakor to be exakt. Its potatoe dumplings with a pork filling. Served with lingonberry Jam, cream and melted butter.
No hate, I just find this idea that vegan food is "pretending to be something else" to be a weird double standard. Omnivores make meat into all different shapes and cover it in spices and seasonings that come from plants to make it taste COMPLETELY different from what it did. That isn't pretending. So how is it pretending when it's done with soy? Like I said, I just think it's a little bit of a weird way to think.
Omnivores don't like to eat plain boiled chicken, they cover it in plants and change the texture completely with different cooking methods. Veganism just does the same thing with things like beans and peas. I found that changing my thinking in this way really opened up my creativity with cooking and made plant based eating seem so much more similar to what I had already been doing.
I love your channel and I find it so lovely that you took the time to showcase the vegan dishes of other cultures. Beautifully done and from the perspective of people who are actually part of those cultures, thank you.
Vessi is new to me but I'm sure they would come in handy in Ireland where I live. Got wet on my way to work and on my way home today 🌧☔🌧
Glad you made a vegan episode! Hope to see more in the future. 😊
If it's not too late for potato recipes: you should look up 'Thüringer Klöße'! They are a form of potato dumplings that are partly made with raw potato and partly with cooked ones and are a local specialty from the region of Thuringia in Germany. I would say, though, that they get eaten all over Germany (in varied versions). You typically eat them as a side dish for a roast, alongside with cooked sauerkraut or red cabbage. There is even a (kinda) famous song about 'Thüringer Klöße' by Fritz, you should look that one up, too, haha.
That Mushroom Ceviche is mindblowing!
We have our own type of ceviche here in Sarawak, Malaysia called "Umai" and it's similar with some difference in the prep. ingredients. Substituting mushroom for seafood is kinda fascinating!
Please more vegetarian and vegan recipes!!!
Hey where's part 2? Really looking forward to it. Thanks for doing this!
there are so many potato dishes in Japan, but the most simple and favorite winter street food is Ishiyaki Imo (石焼き芋). Or baked sweet potato. Normally it’s baked on a hot stone/ fireplace but you can easily cook it in the oven. Although it take s about 2hours to cook. I dunno if you could buy it in the US but the beniharuka potatoes or annon imo potatoes are extremely creamy and sweet!!
I love your videos because they re-inspire me to get back to cooking. I love cooking but not my current kitchen so I don’t cook as much as I used to
Oh I want to eat more tempeh. Also more vegan/vegetarian options but I have dietary restrictions and live in a food desert. It’s a hard knock life
For potatoes, Lithuanian cepelinai (zeppelins) but you can also make bulviniai blynai (potato pancakes) from the same starting point. They can be a bit challenging, esp getting them to not be black by the time you're ready to cook them. Let me know, I can walk you through it. Oh, and I can also give you a way to eat them the next day.
If you're doing a potato episode, you HAVE to include boxty from Ireland – like a potato pancake that you can pair with a huge number of different flilings. There are different versions of it, but it's one thing I crave a few times a year and definitely every time I'm over in Ireland (I live in Scotland). Let me know if you'd like the recipe. 🙂
You never heart my comments. ::::sigh::::