"#DROlubor, thank you for your compassion, expertise, and dedication to healing. Your tireless efforts to care for your patients and make a positive impact in your community are truly inspiring. Your kindness, empathy, and generosity have made a significant difference in the lives of many. Thank you for all that you do•

I used to have a Buddhist cookbook--The Enlightened Kitchen--that featured this recipe, and I never tried it because at the time I found it odd, as someone who prefers her asparagus simply steamed and dressed with just lemon juice and tarragon. But I am interested in trying it after seeing this. Thanks for posting 🙂

The heat only started hitting London this week and now it got cooler again (thank goodness! I think hot summers are overrated 😂). But this is a really nice dish to have just cold and you can make it with green beans or broccoli. Anyways hope you all like it ❤

I would avoid sugar and leave it on the savory side, other than that, it looks good 😋

Where can I buy?

Thanks for this video ❤ Will this recipe still work if I don't use yeast?

I thought it tasted like cloves.

Hi! I wonder what can I do with the left over liquid. I'm thinking to make a soup with nori and sone veggie but I'm not sure.

Niceeeooh

Proxies like Zenmarket had made buying japanese stuff way easier. Now when I go to Japan I just spot the things I want and buy them afterward. I remember one day having send from Japan to France a medium size box of japanese curries and paying more than 150dollar fro the shipment ahahah

How should I know when the valves are pressurized?

Looks delicious

Very interesting recipe that I’d like to try one day, have you cooked with cigu, an Asian tuber that’s in season at Lunar New Year? It’s like a starchier potato either way a neutral flavor. My mom would stuffy it with cured pork. Do you have any recipes for this?

Did you try making them with Einkorn or Emmer?

Did you mean rapeseed oil?

I just got your book, wowwww it’s GREAT!! Thankyou for another WFPB oilfield free recipe! Can’t wait to try this one!!!! 😍

These look delicious, and also very good for you! I imagine, because ground, hydrated flax seeds have properties similar to aquafaba, the buns could benefit from adding hot water to some of the flax first, before making the dough, to get a fluffier result. Maybe? Thanks for posting this 🙂

Do you happen to know if a gluten free grain, such as Amaranth, may work in place of the spelt? Or even basic gluten free flour? I can't have gluten, but I totally want those steamed mini buns (they look yummy) and wasn't sure if it would work if gluten free.

Greetings from El Salvador! I love ur vids and you have a great taste in background music!

I did try this recipe with just plain all-purpose flour and of course, it was really fluffy. I do think it's worth pursuing a whole-food plant-based lifestyle in stages...having it work for you. Personally, I think oil is something I'm quite strict on just because it's a contributor to leaky gut which is why I originally stopped cooking with it due to the allergic episode of 2022. But when it comes to carbs, I'm a bit more lenient especially when it's mixed with things like hearty flaxseeds (like if i'm making white rice, I always cut it with lentils). It's just if you're lucky, this whole food journey is longggg...marathoning into old age. Maybe go in little by little at first. Entice yourselves into it😜Start adding more veggies and beans to your diet (even just 1 extra serving). And I think to know that sometimes the body/mind just doesn't behave like you want it to. And even if you let it slip a bit - that you come back❤

You cant so not so what so ever saying the best tikka masala. Your not indian. Create (Veganizing) your own cultur recipes. You will never by able to do the best when it's not your's. Be mindful and have respect.

Kya gusto gusto Yan Kasi mahilig aq mag tanimn ng mga fruits sa small garden on my home father 🏠🏠🏠🏠I love garden my father home🍓🍓📱📱🏠🏠🏠💜

I love picking strow is two topno#2 Iko e strawberry is top#2favorate awws yummy ijust dream to ( farm ,) 🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🍓🍓💜💜💜

Next spice shud be *stone flower spice/ruffle lichen or pathar ka phool or kalpasi* in ancient india .its also used rarely now and is mostly used in ayurveda today.its intresting because its actually a type of lichen

Long pepper is from north india ,black pepper from south india and red long pepper is from indonesia...romans used long pper from north india first then shifted to south indian blak pepper or black gold that made south india the richest province in world for almost a millenia.the long pepper tastes like black pepper mixed with gonger garlic paste (slight sourness)..greeks and romans used it for medicine,food and also to flavour wine..

The flavour is similar to blackpepper mixed with ginger garlic.

Actually black peppers and long peppers wer from india .its the chilli peppers and green chillies that came from south americas as replacement bcz europe was going broke buying all the "black gold" black pepper and long peppers ...the red long peppers is from south east asia

You deserve Subscriber and I did it ☺️

This looks very similar to the Klarstein Marcia.

Crazy how the tofu goes yellow when frozen. Turns out I had a block of frozen tofu all this time, for some reason I thought I froze some cheese 😂 your video helped identify this item in my freezer.

In South Indian cuisine, we pressure taro in water for 1 or 2 whistles (in the old-style traditional pressure cooker). Then the skin just slides off with minimal peeling, leaving behind a smooth starch vegetable. That is cut in pieces and tossed with basic spices (turmeric, red chili powder and a little salt). I also love to just eat the cooked taro itself, very nice sweet savoury starch taste.

That looks so nice!! Now I have to find some taro to try bc it sounds yummy!

Thanks for this :) needed the tips

You can seive it 2-3 times and the ingredients would mix homogeniously.

Can i use a standmixer to knead instead, thanks.

This taro dengaku recipe looks incredibly delicious and innovative! Im loving the creative use of miso glaze, definitely sharing this vegan gem with my friends

I know it's chilly there at this time, but it's full mid-summer type weather here and I can't bear the thought of eating hearty starches! I'll be saving the recipe for the fall, but I think I'll try the miso sauce on tofu, with a bit of added ginger. Thanks for posting 🙂

I hate that I'm really into snacking, so I appreciate when the things I eat really fill me up. These skewers were definitely one of them. One thing I would love to change is to have the miso glaze be even more chunky and complex, so if you all haven't tried the glaze from my onigiri video before, I think it would work very well for this one too. It has walnuts and ginger and is really the best sauce to top anything with☺ kzbin.info/www/bejne/nHLcfXpqmLWSma8

Can you make a whole vegan cow or whole vegan lamb?

Are you vegan? you look like you're about to collapse any second

That is dry af

Tsalagi over here! I loved your take on this recipe and it made me miss my elisi 😢 I 'd recommend pounding your nuts a lot more until it forms more of a paste, what you had was too chunky. This process is traditionally done outside in a large hollow log with two people and takes a good while to get the consistency right, and we use the shells too, nothing gets wasted and it adds a unique flavor

Don cut the camera while frying the egg! Put it on high, if you have to, for the demonstration!

Really enjoyed this thanks. Next visit to London, I´ll give it a try !!

would this work with pea protein powder as well?

Can I substitute for instant yeast?