[lauren] it's the bible there, the hot for food bible.
[lauren] hey guys it's lauren from hot for food,
[lauren] and today we're gonna do
[lauren] another RECIPE?!
[lauren] we haven't done one in a long time
[lauren] and i have a lot of food
[lauren] going on the fridge that i need to kinda get rid of
[lauren] so i thought we would start from scratch,
[lauren] don't know what we're gonna make,
[lauren] see what i got,
[lauren] and come up with something amazing.
[lauren] hopefully.
[lauren] so fall is fast approaching, at least where we live
[lauren] here in canada.
[lauren] and that means everybody's talking about
[lauren] pumpkin, pumpkin this, pumpkin that,
[lauren] pumpkin spice, pumpkin spice lattes,
[lauren] so i thought today, to do this RECIPE?! video
[lauren] i would just say, i'm gonna start
[lauren] with this dusty old can of pumpkin that's
[lauren] been in my house since last thanksgiving.
[lauren] and that's all i know i'm gonna use today
[lauren] it's pumpkin inspired,
[lauren] but we can make anything we want with this can of pumpkin.
[lauren] what's it gonna be?
[lauren] so it's organic pumpkin, it unseasoned.
[lauren] so it's just pure pumpkin puree
[lauren] so from there we could go sweet,
[lauren] or we could go savoury.
[lauren] so let's take a look around the fridge
[lauren] and the cupboards and see what we get inspired by.
[lauren] i'll be honest, we're not working on nothing here.
[lauren] i pretty much have everything known to a vegan cook
[lauren] in the kitchen right now, so the possibilities
[lauren] are really endless.
[lauren] as you can see, it's stuffed to the max here.
[lauren] i also have this orange that i used the zest from,
[lauren] so that's orange, like pumpkin, maybe that's something.
[lauren] we've got mushrooms, a lot of mushrooms,
[lauren] i don't even know why i have those.
[lauren] also orange!
[lauren] let's see, let's just make everything.
[lauren] imagine it was like, everything you have to use is orange!
[lauren] no, we can't do that.
[lauren] broccoli,
[lauren] we've got, which we might need to use
[lauren] cos it's getting a little rubbery
[lauren] i have tofu, you see what i'm saying,
[lauren] these things aren't even leftovers.
[lauren] this is just stockpiles of things i have in the fridge.
[lauren] oh! as always i have cashews soaking.
[lauren] which i always have soaking
[lauren] these are, couple days soaking?
[lauren] we could go sweet, like a few people were like
[lauren] "make pumpkin pie! or something pumpkin with dessert"
[lauren] but it's like,
[lauren] that's what everyone does.
[lauren] and i kinda wanna use the pumpkin for like
[lauren] a dinner. like a meal.
[lauren] so
[lauren] is it too much if i use cashews? i feel like i always use cashews
[lauren] in these things.
[lauren] like a cream, we could make like a cream sauce
[lauren] from pumpkin.
[lauren] pumpkin spiced pasta,
[lauren] do you think you can make it like that?
[lauren] with nutmeg and cinnamon?
[lauren] i don't know, okay let's start with this.
[lauren] let's start making a pumpkin sauce,
[lauren] of some kind like a savoury pumpkin sauce.
[lauren] maybe be like, put it on noodles?
[lauren] or maybe we make it on broccoli
[lauren] or like pumpkin cheese.
[lauren] broccoli.
[lauren] cos you can make cheese sauce out of pumpkin, maybe.
[lauren] cos it's orange,
[lauren] let's just open the can, see what happens.
[lauren] so there we go,
[lauren] gelatinous pumpkin puree.
[lauren] i think it's cashews, i think it's pumpkin puree,
[lauren] it's um, nutritional yeast, like kinda the way we
[lauren] make our mac and cheese sauce
[lauren] if you've watched that recipe before,
[lauren] i think we're going along those lines.
[lauren] but with this it'll be like really orange.
[lauren] so you soaked your cashews, i've mentioned this a thousand times,
[lauren] you rinse them, then you use them
[lauren] okay so we're working with
[lauren] half a cup of soaked cashews,
[lauren] so i'm gonna start with quarter cup of pumpkin puree
[lauren] we might add more.
[lauren] and now, i'm pretty much gonna follow
[lauren] my internal, instinctual knowledge of how to make
[lauren] vegan cheese.
[lauren] nutritional yeast,
[lauren] apple cider vinegar or lemon juice,
[lauren] garlic, onion.
[lauren] some kind of liquid, like almond milk.
[lauren] so we'll start with half a cup of almond milk,
[lauren] if i need to thin it out, i can.
[lauren] now we're gonna add tapioca starch.
[lauren] because, i'm thinking we're gonna heat this up
[lauren] so we want it to be a little thicker
[lauren] or we're gonna bake it,
[lauren] on the broccoli,
[lauren] maybe, and
[lauren] we want it to thicken so
[lauren] one teaspoon.
[lauren] two teaspoons.
[lauren] here's what i'd like to just say right now
[lauren] about hot for food.
[lauren] we will never probably ever,
[lauren] not cook with oil.
[lauren] so, if you have an issue with that,
[lauren] you can just click on off right here.
[lauren] seriously though,
[lauren] i mean it's fine if that's how you wanna eat,
[lauren] and how you wanna cook,
[lauren] but like when we make a recipe,
[lauren] and we put oil in it,
[lauren] it's because we have flavour from the oil,
[lauren] we like fat.
[lauren] there's nothing wrong with it.
[lauren] but if you wanna be oil-free,
[lauren] you're entitiled to your own lifestyle choices.
[lauren] but
[lauren] don't ask me what the substitute for
[lauren] no oil is.
[lauren] because i made it with oil.
[lauren] right now, i'm not gonna add oil to this
[lauren] cos the pumpkin's pretty creamy and the cashews are creamy.
[lauren] we want it thick, and smooth and not gritty.
[lauren] look how creamy it is.
[lauren] it's bitter.
[lauren] oh! salt!
[lauren] we didn't add salt, that's very important.
[lauren] one whole teaspoon of salt.
[lauren] i mean, we put miso paste in our mac and cheese sauce
[lauren] but i'm gonna go with tomato paste right now.
[lauren] and we're gonna do a teaspoon of tomato paste to start.
[lauren] just gonna add a bit of white pepper,
[lauren] quarter teaspoon.
[lauren] i'm gonna add a little more pumpkin.
[lauren] so let's make it three quarters of a cup of almond milk
[lauren] instead.
[lauren] it's fine to add more liquid because
[lauren] there's tapioca in here.
[lauren] so when it bakes, which i'm assuming, okay, we're baking this sauce,
[lauren] it will thicken and absorb more of the liquid
[lauren] so it won't be so runny.
[lauren] okay, that's our sauce everybody.
[lauren] while i was blending away,
[lauren] i definitely want to put this sauce
[lauren] onto broccoli.
[lauren] so we could do like a broccoli
[lauren] gratine?
[lauren] like a bake?
[lauren] casserole type thingy?
[lauren] broccoli stuffed-
[lauren] pasta shells? which i have
[lauren] and i've been wanting to use for something
[lauren] and i haven't figured out what i want to do with them
[lauren] with a pumpkin cheese sauce.
[lauren] yes!
[lauren] try that on mac and cheese if you wanna modify your mac and cheese recipe.
[lauren] i don't care.
[lauren] alright, so i'm gonna get some water boiling,
[lauren] we're gonna chop up this broccoli,
[lauren] and we're gonna stuff that into the shell.
[lauren] and then put the cheese sauce over top
[lauren] and then bake it
[lauren] ooh, i'm excited, i'm excited about this!
[lauren] these are jumbo shells
[lauren] i've never used these, actually.
[lauren] i suppose they expand when you boil them
[lauren] to maybe double the size.
[lauren] what i can do, is when the shells are boiling
[lauren] in the pasta water,
[lauren] halfway through, i can add broccoli florets,
[lauren] and then separate them from the pasta,
[lauren] chop them up,
[lauren] and then stuff them back in the shell
[lauren] so it's half cooked,
[lauren] so that when you bake it,
[lauren] it continues cooking with the cheese sauce.
[lauren] okay, so i've got fifteen shells in my dish,
[lauren] i would say that's pretty good for this amount of sauce
[lauren] that we made,
[lauren] get these down to managable florets
[lauren] but once they're half cooked we'll chop them up
[lauren] into smaller bite sized pieces so that we can stuff it into the shell.
[lauren] i'll also add some very finely minced onion
[lauren] just to give it more flavour.
[lauren] okay, so while you're boiling your shells,
[lauren] and your broccoli,
[lauren] you will saute onion and garlic with a little bit of olive oil.
[lauren] just a teaspoon.
[lauren] i think i'm also gonna add
[lauren] chili flakes.
[lauren] if you don't like spice, this is optional.
[lauren] you do the onions for like one to two minutes
[lauren] till they're soft then you add the garlic
[lauren] another minute, you're done.
[lauren] probably have to turn your pan from medium to low
[lauren] so you do not burn the garlic
[lauren] burnt garlic is the sign of a terrible cook.
[lauren] alright, quick and easy,
[lauren] we are going to put a little bit of the pumpkin sauce on the bottom,
[lauren] so just, a small amount of sauce
[lauren] just so that it doesnt stick.
[lauren] okay, take your shell,
[lauren] boop!
[lauren] i thought these would be bigger.
[lauren] get your broccoli so it's resembling a stuffing, okay.
[lauren] so it's like small pieces
[lauren] and then we're gonna mix that with the onion mixture.
[lauren] then take about, half of the amount of sauce that's left,
[lauren] and pour that over top.
[lauren] ooooooo
[lauren] yes, this is gonna be epic.
[lauren] alright, stuffing time.
[lauren] now they don't have to be perfect,
[lauren] this is a rustic, messy dish.
[lauren] ooh, i like this idea.
[lauren] okay, so you put the cheese sauce on top,
[lauren] the rest of it and while i was pouring that cheese sauce,
[lauren] and drooling,
[lauren] i was like, we should put breadcrumbs on the top
[lauren] obviously.
[lauren] so i've got about a tablespoon,
[lauren] just sprinkle em on the top.
[lauren] ground pepper.
[lauren] and just do a little sprinkly sprinkly,
[lauren] makes it look nice.
[lauren] okay, in the oven, 350F
[lauren] probably ten minutes.
[lauren] let's go.
[lauren] so excited!
[lauren] broccoli and cheese stuffed shells.
[lauren] umm,
[lauren] these are crazy.
[lauren] it smells amazing, it looks amazing
[lauren] i'm pretty sure it's gonna taste amazing
[lauren] and i'm pretty sure that this
[lauren] RECIPE?!
[lauren] turned out to be a perfect ten this time.
[lauren] hooooo
[lauren] it's all crispy on the top,
[lauren] it's creamy on the bottom,
[lauren] i'm gonna wanna eat this for dinner everyday.
[lauren] for the rest of my life.
[lauren] i just like proving time and time again
[lauren] to all of you out there who aren't vegan,
[lauren] that you can make cheese sauce
[lauren] so many different ways,
[lauren] and you don't need real cheese.
[lauren] and it's mindblowing
[lauren] mmmm.
[lauren] these RECIPE?! videos are all about
[lauren] inspiring you to just cook,
[lauren] to not follow cookbooks, to not follow recipes
[lauren] to be your own creator in the kitchen.
[lauren] use your imagination, screw up.
[lauren] and learn from it.
[lauren] and that's how you become a good cook.
[lauren] and how one day, you can run a food youtube channel too.
[lauren] while we are shooting this video right now
[lauren] we are fast approaching 14000 subscribers
[lauren] on youtube.
[lauren] when did that happen?
[lauren] how did that happen?
[lauren] what kind of dimensional universe am i living in?
[lauren] that's crazy.
[lauren] we went from like, 5000 to 14000
[lauren] in like, a month.
[lauren] so thank you so much for watching
[lauren] we really appreciate it
[lauren] you guys leave awesome comments,
[lauren] great feedback,
[lauren] amazing suggestions.
[lauren] so if you like what you see,
[lauren] if you're watching this for the first time,
[lauren] then welcome to hot for food,
[lauren] subscribe by clicking that little button down in the corner,
[lauren] share this video if you like it
[lauren] on twitter and on instagram you can follow us @hotforfood.
[lauren] we're also on snapchat.
[lauren] hotforfood
[lauren] and uh, enjoy your broccoli and cheese stuffed shells
[lauren] using pumpkin.
[lauren] the ingredient of the season.
[lauren] and i am just gonna sit in a carb coma,
[lauren] in about one minute.
[lauren] bye!