Fried potato skins and Vegan cheese sauce

Today I will be making fried potato skins and a super easy base for cheese sauce. You can add some jalapenos, or spicy salsa, or cayenne pepper, oregano, and chili powder to make it more spicy for some great nacho sauce if you would like, or just about anything else to make it yours. Yum!!

Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/

Continue reading Fried potato skins and Vegan cheese sauce

Moraira, Spain

​Today I am going to show you something just a bit different than usual. In 2013 and 2015 I ​traveled to Spain. I decided to make a few videos of my travels there. I made them in a tourist/travel guide type format. This is the first video I made, it is of the little village I stayed in when I was there. Moraira. Watch this fun video to be introduced to this charming little village known as Moraira in Costa Blanca Spain. An hour away from Valencia and Alicante it is the perfect place to spend your holidays and get away from the cold.
​I hope you enjoy this video, you fall in love with Spain as I did, and you want to see more. ​

​”Laid Back Guitars” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/​

This video is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at https://thefatveganchef.com.
Permissions beyond the scope of this license may be available at https://thefatveganchef.com/feedback/licencing/

My Thai Curry

Today I am going to show you my recipe for Thai Curry. Use this as a base for yours. Use different veggies, proteins, or curry base.

*Note, I originally intended to make this video in Spain, but a lot of the filming got lost or didn't get recorded for some reason.  I filmed this again when I got back to the states and then I pieced together a couple of the bits from Spain and added them after.  I hope the continuity doesn't throw you too much.  I filmed this a few months ago but my editing box wasn't working.  I finally got time to edit it and present it now.


Click to view recipe

Nepali Moong Roti and Potato Curry

Today I am making Nepali Moong Roti and Potato Curry. This super yummy dish will be a hit and your friends and family are going to think you bought take out!

Continue reading Nepali Moong Roti and Potato Curry

Tofu is a gift from the Gods

When you think vegetarian, most people think tofu. When you think tofu most people think bland white rubbery substance. This makes people think that vegetarian food is bland or must be bland. A lot of people are put off by tofu because they buy a package of it and their first experience cooking and tasting it is bad. It is bland and gross – how do people eat this crap?
I am telling you now that tofu is a wonderful white glob of protein rich substance and it can taste good. I have been cooking with it for a long time now and I am going to share with you my most intimate secrets.
Click to view the rest of the article

“Chicken” Cordon Bleu with roasted rose potatoes and asparagus

Valentine’s day is coming up and now is the time to start planning that special day with that special someone. Let me ask you, what would be more special and lead to a better night for both of you Know what I mean? Know what I mean? Nudge, nudge. Wink wink. Say no more. Going out and to eat, fighting everyone else and waiting 45 minutes at a restaurant for a sloppily put together meal on one of the busiest nights of the year or something you made to impress that special someone? Today I am going to show you how to make something that is sure to impress, it is going to be a full meal. Today’s meal is going to include a vegan version of chicken cordon bleu, asparagus and rosemary new potatoes tossed in rose infused extra virgin olive oil. For dessert I suggest finishing with my rich and luscious King Missile chocolate cheesecake which can be found at https://thefatveganchef.com/recommends/chocolate-cheesecake/

Click to view recipes

Quick cooking techniques, tips, and tricks

Hello, I decided to do an occasional article that may not merit a video, some quick tips or techniques or other information that would be helpful to you. Some of these articles are from one of my old websites that I thought would be helpful to you here. This article is one of those. Let me know what you think of these articles.

There are good cooks out there and there are bad cooks out there. I have included several tips and techniques to help make good cooks better and bad cooks good. Hopefully you will bookmark this page or take at least one of these suggestions to heart and use it in your everyday cooking.

Thickeners:

Roux

This is a thickener using equal amounts of flour and fat. It is the most common thickener used for soups sauces and gravies. To make it you melt the margarine or heat up oil and then add the flour and cook it over low heat for at least 5-10 minutes to cook out the gluten flavor out of the flour. You then slowly add in the liquid stirring constantly. Then you cook it down until you get the consistency you are looking for. You can make a large batch of roux and then refrigerate or freeze until needed. If you are watching your fat intake you can take some flour and slowly toast it as well. There are several different kinds of roux and you use them according to what you are trying to cook and accomplish color and flavor wise. A pale, or blonde roux should be straw-colored, a brown or black roux will be deep in color, have a nutty aroma, and is used in brown sauces and Cajun cooking.

Click to view the rest of the article

Learn how to make roux~!

Hello, I decided to do an occasional article that may not merit a video, some quick tips or techniques or other information that would be helpful to you. Some of these articles are from one of my old websites that I thought would be helpful to you here. This article is one of those. Let me know what you think of these articles.

Roux is a thickener using equal amounts of flour and fat. It is the most common thickener used for soups sauces and gravies. To make it you melt vegan margarine or heat up oil and then add the flour and cook it over low heat for at least 5-10 minutes to cook out the gluten flavor out of the flour. You then slowly add in the liquid stirring constantly. Then you cook it down until you get the consistency you are looking for. You can make a large batch of roux and then refrigerate or freeze until needed. If you are watching your fat intake you can take some flour and slowly toast it as well. There are several different kinds of roux and you use them according to what you are trying to cook and accomplish color and flavor wise. A pale, or blonde roux should be straw-colored, A brown or black roux will be deep in color, have a nutty aroma, and is used in brown sauces and Cajun cooking.

Click to read the rest of the article

Recipes, hints, tips, and tricks.