Saviolo
Saviolo's JournalNo recipe video this week, we're taking a break! (video)
No recipe this week. We've been doing weekly videos for seven and a half years, and we just want to take a little break and focus on some other projects for a bit. We'll still keep doing food videos whenever there's something we find that's new and interesting to us, but we're not going to be focusing on weekly recipe videos for a little while. I'll probably recut some of the videos we've already got up into shorts on YouTube.
Thanks to the folks who have supported us on Patreon, as well as those who have watched, shared, and commented on videos. We'll be suspending the Patreon for the time being.
Slightly Absurd Vegan (Plantain) Banana Split Recipe
This is the culmination of the last few videos. We bring together the Nice Cream, the sauces, and some deep fried plantain to make an absolutely absurd banana split, and everything here is 100% vegan. It came out super delicious, though it did have some strong notes of coconut, because all of the ice creams are coconut based, and the chocolate and caramel sauces are both coconut based.
We did add a little bit of whipped cream to this after the cameras were off (which is not vegan), and you could obviously change the ice cream flavours to whatever you want. You could also replace the plantain with a regular banana on this recipe and it would be fine as well. So many ways to switch things up for this somewhat ridiculous dessert. We split this one three ways, but it could *very* easily feed four.
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Vegan Salted Caramel and Chocolate Sauce Recipes (video)
After two weeks of ice cream, here's something to put on it! These are vegan, coconut-milk based sauces. Salted caramel and chocolate sauces. There's going to be a slightly absurd final video next week where we bring all of these things together into one big over-the-top dessert, and it's all vegan!
Both of these sauces do have a slight aroma of coconut once they're done, but they're still very much a salted caramel and a chocolate sauce. We did have to add a little bit of neutral oil (we used avocado oil) because the caramel sauce came out a little stiff after cooking, but once we heated it up and whisked in the oil, it was just about a perfect consistency.
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Two Tropical Flavours of Nice Cream Recipe - Vegan! (video)
These week we add some tropical fruit flavours to last week's coconut-based vegan ice cream. We made guava and passionfruit flavoured ice creams for this, and it's going to lead up to one big absurd recipe in a couple of weeks. One thing to note about this method is that the creamy ice cream base will slightly dilute the flavour of the fruit pulps that you use, so you may wish to add just a little sprinkle of salt or a dash of lemon juice just to brighten things up a little.
We'll be combining these nice creams with the plain coconut ice cream we did last week and next week's video in a final Voltron of an absurd vegan dessert.
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Vanilla Coconut Nice Cream Recipe - Vegan! (video)
This week we made a very simple, but delicious dairy-and-egg-free ice cream base using coconut milk and coconut cream! This recipe is a little easier if you have an automatic ice cream maker that chills and stirs and everything for you, but all we've got is one of those little hand-crank ones. It works fine for what we're trying to do! The end result came out super smooth and creamy despite there being no cream at all. This recipe is also vegan (so long as your white sugar is vegan, which ours is - some white sugar is fined with gelatin, which is not vegan).
Next week's video is going to be two different flavour variations on this ice cream (or nice cream), which will end up with us making a somewhat ridiculous dish a few weeks from now. In the mean time, this super simple recipe makes a delicious creamy vanilla ice cream.
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Simple and Delicious Homemade Horchata Recipe (video)
Sorry for missing last week! A little too much going on. The summer may be winding down, but here's a nice refreshing drink that is easy to make at home! It takes a little time, because you want to soak things overnight for this, but it's very straightforward. The rice, almonds, and cinnamon soak overnight, and we also threw the sweetened milk/cream to get cold overnight so that it was nice and cold when we were ready to blend it the following day.
This is frequently made with sweetened condensed milk, but we used milk and heavy cream with sugar. We scalded the milk with the sugar in it, and it makes it a little lighter and really lets you control the sweetness, which using the canned sweetened condensed milk does not allow.
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Peanut Butter Oatmeal Raisin Cookies Recipe (video)
This is a mashup of a few of our favourite things: Peanut butter, and oatmeal raisin cookies. We know that raisins are polarizing in food, but we firmly believe that most people who dislike raisins in their food only do so because they're getting those dried out, chewy, leathery raisins that haven't been reconstituted before being used in the dish. Highly recommend rehydrating the raisins somewhat in some flavourful liquid. A few recipes we've seen call for them to be reconstituted in vanilla extract, which seems overly expensive, so we just use rum (sometimes bourbon).
These cookies come out quite soft and crispy around the edges. You don't want to overbake them, so take them out when they've got just a hint of browning along the edge. We use regular rolled oats for this, not instant or "minute" oats. Also, you could easily replace the white sugar with xylitol if you wish. Because we cut the sugar back somewhat, you want to make sure you shape them how you want them to end up looking because they're not going to spread much while they're baking.
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Korean Banchan - Classic Korean BBQ Side Dish Recipe (video)
More eggplant! This is an amazing classic Korean BBQ side dish called banchan, and involves steaming eggplant and tossing it in a really flavourful dressing. It is incredibly delicious, and the steamed eggplant has an excellent creamy texture. It is best to put this recipe together the day before you wish to eat it, though even a couple of hours ahead will allow the flavours to really permeate the eggplant.
It is ideal to use Chinese eggplant for this. They are slimmer and longer and easier to get into the shape and size for the dish. Using regular eggplant will work okay, but the texture will be a little different, and not all of the pieces will have the skin on them. We prefer the flavour and texture of the Chinese eggplant for this recipe. Also, if you are unable to find Korean gochugyaru (the Korean pepper spice mix), you can use whatever sort of spicy pepper flakes mixture you can get your hands on. Even Just plain cayenne will work in a pinch.
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Nasu Dengaku - Restaurant Style Miso Eggplant Recipe (video)
This is a restaurant-style Japanese dish that focuses on eggplant and miso! Traditionally this is actually grilled over a charcoal fire, which does make everything a little toastier and give you a little more caramelization, but the recipe done in the oven comes out very nicely. As you can see, the slightly sweetened miso gets beautifully toasty on top, and the sesame seeds get a little bit of colour as well. Don't forget to salt the eggplant and drain it before cooking with it, as it reduces the bitterness!
The eggplant ends up being very creamy underneath the toasty miso glaze. If you want to mix white and red miso, that would also work very well for this recipe. You may also wish to dilute the the paste with a little more mirin or even a little bit of sake or something similar. Ours came out quite salty, because the miso itself is very salty. Make sure you don't over-season! Most of the salt that you use on the eggplant comes out with the liquid it releases, but keep an eye on the salt content of your miso!
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Low-Carb Almond Butter Chocolate Chip Cookies Recipe (video)
These little cookies are delicious, low-carb, and flour-free! This is our take on a couple of different recipes we found that we wanted to slam together. They came out amazingly well. We replace all of the white sugar with xylitol, which is a non-sugar sweetener with a low glycemic index. We still used a small amount of brown sugar for that nice browning and molasses flavour. We also added a bit of dietary fibre in the form of acacia gum and inulin. Hubby supplements his fibre intake with both of these, and sometimes uses psyllium husks. It has the added benefit of lowering the general glycemic index of the food we're eating.
A caution about xylitol: It is very toxic to dogs, so please be careful around your pets if you're using xylitol. If you want to use white sugar in this recipe, it will work just fine (and the cookies may spread out a little bit more). The almond flour and almond butter really help these cookies to remain moist after baking. The crunch of the toasty slivered almonds on the bottom and the crispy flaky salt on top really elevate these cookies to something special.
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Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,321