THE BEST SMOTHERED POTATOES/ CAJUN STYLE (MUST SEE)
INSTANT POT GUMBO RECIPE | Vegan Gumbo Recipe | Mardi Gras Recipe | The Edgy Veg
Gumbo is the official state cuisine of Louisiana. Today I am going to show you how to make vegan gumbo in an Instant Pot. This vegan gumbo is vegetarian version of the traditional Authentic Chicken And Andouille Sausage Gumbo Recipe. Let me know in the comments if you want more vegan southern or Louisiana-style cooking.
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Gumbo is a hearty stew that is traditionally made with a strongly-flavored dark roux, chicken or seafood stock, meat or shellfish, what Louisianans call the Holy Trinity of vegetables: celery, peppers, and onions; and often okra.
This dish combines the culinary practices and flavours of several cultures; including French, Spanish, German and West African. According to Wikipedia, Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all three dishes contributed to the original recipe. Cool!
Personally, I think it’s freaking delicious, and makes a hearty meal during the winter months. But it’s also the perfect dish for you Mardi Gras celebrations coming up next month! Yay! Let me know in the comments section below if you’re doing anything to celebrate Mardi Gras in February.
The make this Gumbo, place 1 can of rinsed young jackfruit in a medium sized bowl. In a blender, add ¼ tsp pepper, ¼ tsp mustard powder, ½ tsp cayenne, ½ tsp paprika and ¼ tsp garlic and blend to create a fine powder. Pour this powder onto the jackfruit and toss to coat completely. Set the jackfruit aside and allow it to marinate for 15-30 mins, while you prep the remaining ingredients. I used a food processor the chop the green pepper, onion and celery because it’s so much faster than doing it by hand.
Press the ‘Saute’ button on the Instant Pot and heat up 1 tbsp coconut oil. Add the sliced sausage and cook for 3-5 mins until it’s browned slightly and remove from the Instant Pot and set aside. Add another 1 tbsp coconut oil to the Instant Pot and press ‘Saute’ to heat it up. Add the marinated jackfruit and saute for 3-5 mins until soft. Remove it from the Instant Pot and set aside.
Add 1/4 cup of coconut oil, ½ cup flour, 1 tbsp cajun seasoning, 1 tsp thyme, and 1 tsp paprika to the pot. Whisk constantly and cook for 15 mins, until the roux is dark brown in colour. The key here is to never stop whisking. Throw on a podcast or a show in the background to keep you motivated for 15 mins.
After 15 mins, add 2 minced garlic cloves, 1 chopped onion, chopped green pepper, and celery, and cook, stirring constantly, until veggies are soft, about 3-5 mins.
Add back the cooked sausage and jackfruit, bouillon dissolved in water, tomatoes, okra and a bay leaf to the pressure cooker. Stir well to combine and scrape the bottom of the pot to prevent error notices on the machine. If anything sticks to the bottom, it will not bring itself to the correct pressure.
Add the Instant Pot lid, close the pressure valve, hit ‘pressure cook’ and add 4 mins to the timer. After the machine beeps, quick release the pressure by turning the pressure valve. Remove the lid and taste the gumbo. Add 1/2 tsp salt and pepper to taste. If you’re watching your salt intake just season to taste. Stir in chopped parsley and serve with cooked rice.
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Fresh Local Flavor: Edamame Spread
Super Bowl is near and you're having a party. Instead of relying on the usual wings, hot dogs and chips, how about serving up a wonderful Edamame spread with pita bread? Chef Dennis Chan, Executive Chef at Blue Bamboo, shows us how to prepare and present a fantastic and healthy Edamame Spread.
Kitchen Nightmares Momma Cherri's Vegetable platter
Momma Cherri of Momma Cherri’s Soul Food Shack Kitchen Nightmares fame - “I fed Gordon Ramsay, and he cleaned his plate!”, shares another home cooked recipe, that will instantly make you feel like you’re back in your own Momma’s kitchen - just like Gordon Ramsay said he was, after eating her bbq ribs and Peach cobbler.
Today, she shows you how to put together a delicious vegetable platter, perfect for a BBQ or dinner party
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Momma and Kat read every single comment, so if you have any questions, or just want to say hi, please do so below in the comments. If you want to contact Momma directly, head to the contact Momma page on the website mommacherrisoulfood.com
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Lemon Pepper Salmon and Cauliflower Rice
Weeknight Wonder: Get this Lemon Pepper Salmon with Cauliflower Rice on your table in 20 minutes. Perfect for busy weeknights.
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HI, I’m Maria Marlowe, a certified Integrative Nutrition Health Coach based in NYC, where I’ve been coaching people since 2013. I’ve worked with moms, business executives, and celebrities alike to improve their health, weight, and skin by improving their eating habits…and I want to help you, too!
My passion is helping people discover the life-changing power of real food – in a fun and easy way.
I host ongoing group workshops online and in NYC, and on my site, I provide easy healthy recipes, meal plans, and classes for clearing up acne, losing weight, or just eating healthier.
I'm also the author of the book, The Real Food Grocery Guide, which was dubbed “the most practical guide to healthy eating” by renowned physician, Dr. Dean Ornish.
Visit my site for more recipes, meal plans, and wellness tips!
NW Veg Potluck Presentation
Here is a video of my presentation I gave last night to a local NW Veg Potluck on how I started out as a Vegan and a blogger. I hope it's useful, and maybe a little entertaining if nothing else.
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Diets Don't Work! A Healthy Lifestyle Works - Interview with Dr. Heather McKee
Listen to the Full Podcast: thedoctorskitchen.com/podcasts
Dr Heather McKee is the UK’s leading lifestyle behaviour change specialist, consultant and founder of drheathermckee.co.uk
Having studied health behaviour change and weight loss psychology for 10 years her mission is to offer an evidence-based sustainable alternative to an industry saturated with quick fixes and health fads. She works as a habit coach (working 1:1 with clients to support them in overcoming their barriers to healthy habits) and as a behaviour change specialist (supporting businesses in designing and delivering in-person and digital wellness programmes for long term adherence and positive health outcomes).
Her passion is in translating evidence-based techniques into real-life practices to help people build the skills, knowledge and confidence they need to create lasting and enjoyable healthy habits.
Dr McKee’s research has been published internationally in leading academic journals, as well as featuring in Time magazine, Huffington Post, The Times, The Daily Mail and LA times.
Serves 2, as a side dish
1 can (400g) chickpeas, drained and rinsed
200g Spinach, finely sliced
50g Parsley, finely sliced
20g Mint, finely sliced
½ tsp red chilli flakes
50mls Extra Virgin Olive Oil
3 tsp Za’atar spice blend
1 tsp Oregano (dried)
2 lemons, juice and some zest
½ white onion, diced
Mix the olive oil, lemon, spices together with seasoning
Combine all the ingredients together in a bowl
Serve with white fish, poached chicken or simply with some extra hummus and bread
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New Orleans Style BBQ Shrimp Recipe Video on DCS Grill
Chef Tony shows you how to make New Orleans Style BBQ Shrimp with a homemade sauce, served on grilled French bread. Links to recipe and item are below in the Show More section or Info Button in the video.
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Corn Chowder Recipe - Recipe for Corn Chowder
Chef Jason Hill cooks up the best corn chowder recipe in this episode of Chef Tips. Inspired by the Charred Nebraska Corn Chowder from Storyteller's Cafe in Disneyland, this delicious soup is perfect for cool winter evenings. This can be made into a vegetarian chowder recipe by using vegetable broth instead of chicken broth, and omitting the chicken in favor of more corn and potatoes. You can also use leftover rotisserie chicken or leftover turkey in this recipe.
4 strips bacon, frozen and finely diced
1 small onion, finely diced
3 stalks finely diced celery
1 finely diced red or green bell pepper
4 tablespoons flour
2 quarts chicken broth
2 lbs. frozen corn kernels
2 lbs. diced red potatoes
1 bay leaf
1 pint heavy cream
1 pint milk
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons Chipotle flavored Tabasco sauce, to taste
1 teaspoon Worcestershire sauce
2 cups cooked and shredded rotisserie chicken or leftover Thanksgiving turkey
1. In a large soup pot, fry bacon until fat is released. Add onions, celery and peppers; stir until softened. Add flour bit by bit and stir to make a roux. Slowly add broth, whisking out any lumps. Bring soup to a simmer and cook for 30-40 minutes.
2. Puree half of the corn and add to the soup, along with the diced potatoes. Add the rest of the whole corn kernels and the bay leaf. Simmer until corn and potatoes are tender.
3. Put cream and milk into a saucepot and cook just until it begins to boil; immediately remove from heat and add to soup. Remove and discard bay leaf. Add shredded chicken or turkey.
4. Adjust seasonings with salt, white pepper, Worcestershire sauce and enough Chipotle Tabasco sauce to create a desired smoky flavor.
5. Serve with a few thyme sprigs for garnish. Offer Chipotle Tabasco sauce on the side for those who want a smokier, spicier flavor.
Notes: Freezing the bacon makes it easier to chop. You may use a smaller amount of any type of hot sauce, if desired, or omit completely.
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How To Make Black Beans And Rice
We show you how to cook black beans and rice.
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Mayo Clinic Minute: Rooting for potatoes
Potatoes often get a bad rap for being unhealthy. But if prepared the right way, these root vegetables can actually be a great source of vitamins and nutrients.
Angie Murad is a wellness dietitian with the Mayo Clinic Healthy Living Program. She says sweet potatoes and yams are especially high in antioxidants.
Potatoes and yams are versatile vegetables that can be prepared in a variety of ways.
More health and medical news on the Mayo Clinic News Network.
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Shrimp and Penne Pasta in Red Sauce।। বাড়িতে খুব সহজেই চিংড়ি দিয়ে রেড সস পাস্তা তৈরি করুন ।।
#pasta #redsaucepasta #pennypasta
shrimp and penne pasta in red sauce
kashmiri red chilli
basil leaves (dry)
red sauce preparation:
-boil some water in a sauce pan
-mark 'x' on tomato.
-boil the tomato and dry kashmiri red chillies for 5 mins or till the skin starts to separate from tomato.
-cool tomato and chillies completely and peel off the skin of tomato.
-transfer the peeled tomato and chillies into a mixer grinder. grind to a smooth puree.
-red sauce is ready.
-boil some water in a sauce pan, add salt and olive oil.
-add penne pasta, cook pasta for 7-8 mins or till they are soft.
-keep aside the boiled soft pasta.
-now add olive oil in a pan.
-fry shrimps for 2 mins.
- keep aside the fried shrimps.
-in the same pan add chopped garlic and onion (add some oil if needed). fry them well.
-add boiled pasta and fried shrimps.
-now add freshly prepared red sauce, salt to taste. cook for 5 mins covering lid.
- now add all dried herbs -- basil leaves, italian seasoning and parsley.
-add some cheddar cheese (you can use any cheese of your choice).
-mix gently, cook for 5 mins on low flame covering lid.
-now pasta is ready .
serve 'Shrimp and Penne Pasta in Red Sauce' hot, topped with some cheese.
disclaimer:: this is not a sponsored video. the products mentioned in this video are from my personal experience.
if you like this recipe please subscribe to my channel
Sloppy Cauli Joe
A healthy take on a messy favorite.
Sloppy Cauli Joe
1 cup cauliflower
1 cup mushrooms
1/2 cup ground walnuts (walnut meal)
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
4-5 oz. fresh or canned dices green chilies
8 oz. can petite diced tomatoes, drained
1/2 cup ketchup
1/4 cup tomato paste
2 tbsp molasses or pure maple syrup
1-2 tsp mustard
1/2 tsp paprika
1/4 tsp garlic powder
1 tsp chili powder (or more)
1/8 tsp cayenne pepper (optional)
1/2 tbsp soy sauce (or more)
Pulse cauliflower and mushrooms in a food processor until coarsely ground.
Mix in the ground walnuts and set mixture aside.
Sauté onion, red pepper and diced green chilis in a large pan.
Add all ingredients to the sautéed mixture and simmer for 30 minutes.
Makes 8 servings (1/2 cup each)
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EATING YOU ALIVE
Half of all adults in the U.S. struggle with chronic health conditions. Despite countless dollars spent on medical research and drugs to improve our health, more Americans are disabled and dying from chronic disease than ever before. Featuring leading medical experts and researchers, Eating You Alive takes a scientific look at the reasons we’re so sick, who’s responsible for feeding us the wrong information and how we can use whole-food, plant- based nutrition to take control of our health—one bite at a time.
Advocates for this nutritional approach to wellness include Suzy Amis Cameron, James Cameron, Samuel L. Jackson and Penn Jillette as well as healthcare experts Doctors Dean Ornish, Neal Barnard, John McDougall, Joel Fuhrman, Caldwell Esselstyn, Michael Greger & T. Colin Campbell.
Max's style Fried Chicken | Filipino Fried Chicken Recipe | Panlasang Pinoy
Get the details of this Max’s Style Fried Chicken here:
Max’s Style Fried Chicken or Max Fried Chicken is our own version or a copycat of the famous Fried Chicken Recipe of Max’s Restaurant in the Philippines. The chicken recipe calls for Spring Chicken or Cornish game hen, which are smaller than your ordinary chicken.
This quick and easy fried chicken recipe will need you to steam the chicken first before frying. This method gives Max’s Fried Chicken (our copycat version) the nice crisp texture. It also absorbs the flavor of the seasonings and spices added while steaming. Max’s Fried chicken is best eaten with Worcestershire sauce and Jufran Banana Ketchup. It is also eaten with a side of Kamote fries (Sweet Potato Fries).
How to Make Vegetable Platters : How to Chop Peppers
Peppers add flavor and color to any dish, and taste great raw. Learn how to chop peppers with expert tips in this free cooking video.
Expert: Richard Buccola
Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room.
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How to Cut a Pepper | It's Only Food w/Chef John Politte
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How to Cook for a Diabetic - Dips : How to Chop Green Peppers
Green peppers are sweet and delicious and our expert is here to show you how to properly chop green peppers for your next recipe in this free cooking video.
Expert: Ben Hardy
Bio: Ben Hardy has worked in the food service industry for the past 10 years. Ben's cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager.
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Belgian Vegan Caesar Salad Recipe
A delicious vegan/vegetarian recipe. Aired on Supreme Master Television on April 13 2007.
How To Eat For Vegan Muscle - Eating For Muscle Growth Vegan
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How TEat For Vegan Muscle - Eating For Muscle Growth Vegan
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This video will help you to get into your best shape in the fastest way humanly possible, without having to take drugs, 100s of supplements or going back to eating meat. That would NOT be cool.
As someone that has created dozens of meal plans for clients, today you’ll learn what to eat to build muscle. My goal is for you to be able to build a great meal plan yourself after watching this video, so you 1. don’t kill yourself while being vegan and 2. can show people what vegans are capable of.
First of all, I’d recommend you a free Cronometer account and when you want to get into the nitty gritty, a Cronometer gold account.
Cronometer is my application of choice when working with clients, next to the QG app, to deliver clients the best results. The days of ‘if it fits your macro bro’ are over, you need to make sure that you take in the right micronutrients for optimal performance.
So instead of showing you a random meal and explaining you: “This one food is awesome let’s eat this, because I do.”
I actually explain you the why behind the eating choices while taking everything in consideration. I think no one on Youtube is as anal as I am when it comes to the interconnectedness of food and performance, so I’m pretty sure that you’ll learn something new today.
1. The plan is healthy
I’m a strong believer that a plan looking to increase muscle should also be healthy, as much as it can be at least. So you see supplements such as vitamin b12, vitamin d3 and dha/epa incorporated here. We also have your fiber intake on a healthy level and make sure you got your antioxidants like vitamin C and e in there in sufficient amounts.
2. The plan provides a caloric surplus
A meal plan for muscle growth should always be in a caloric surplus. All foods that we eat do have calories in varying amount and being in a caloric surplus, next to creating mechanical tension by training in the gym, is one of the main factors of facilitating muscle growth. I usually start out with a caloric surplus of 300 calories, and then adjust it according to the needs and bodyweight measurements of the client.
3. The plan has a slightly elevated protein intake
This plan provides you with a protein intake of at least 1.3g per kilogram of bodyweight. If you can’t reach the protein intake of said amount, consider supplementing with a protein shake.
You know I’m not a huge fan of protein, I think carbs are more important, but in the end you want to be on the safe side.
I’ve just recently started implementing protein shakes in my daily diet because I realized that my busy schedule is basically making it nearly impossible for me to get all the protein in a non-fatiguing matter.
4. It replenishes electrolytes and water
You also see here that I’ve incorporated cups of water in this diet. I set this as a reminder for myself and clients to get properly rehydrated. If you can’t manage to drink enough water you literally destroy your muscle growth.
You will have an impaired physical performance, due to dehydration, and your rate of muscle protein synthesis will not be as it could be.
On the example of sodium you’ll see that these are slightly elevated here. This is ok. Especially if you’re training in a hot climate you need to make sure that your sodium levels are properly replenished.
Because your sweat contains, next to water, electrolytes. For endurance athletes a proper sodium intake, maybe even a sports drink, is absolutely crucial.
5. It enhances workout performance
My ideal pre-workout of choice would be a peppermint tea and some watermelon slices. If you want to put your workout on steroids without hopping on, well – steroids, you can add a caffeine pill and beta alanine to this equation.
6. It facilitates recovery
Make your post workout supplementation carbohydrate and protein-rich. This has been shown to positively impact the duration and spike of your muscle protein synthesis, which then again, can be linked to increase muscle growth.
7. It boosts your sleep quality
Next to creating a reason for adaptation for our body, we also need to make sure that we facilitate fast recovery. So next to making our meal plan healthy, eating plenty of antioxidants and fiber, we also need to make sure that we optimize our sleep quality.
The ideal pre-sleep meal I’ve found out to be 2 kiwis and one chamomile tea, approximately 30 minutes before going to sleep. This increases our levels of melatonin and can therefore make us fall asleep faster and boosts, our sleep quality.
This is how to eat for vegan muscle. Hope you enjoyed it. :-)
Thank you for your time and thank you for your trust. I hope you have a great day. :-)
VEGETARIAN GUMBO RECIPE
How to prep the Holy Trinity of vegetables!
Finely diced veg for sauces, lightening casseroles & dishes requiring finely chopped vegetables!