Hello and welcome to FridgeCam.
If you eat food then this is the show for you.
In the fridge today it’s all about vegans.
We list some stupid things you hear as a vegan.
We also talk vegan food around our Chefs Table.
But first…
eight months ago,
Sweet Potato Toast was trending
so we thought we’d jump on board.
Tommy and Avo on toast, I think I’ve found my new favourite recipe.
And we’re going to start with the tommys.
We’re going to take four of them.
Halve them, salt them and pepper them and oil them
and place them into an over at 240 Celsius,
that’s really high, for about 15 minutes.
Next up we’re going to toast some nuts.
So, cashew nuts in this case, you could use could use any nut you want.
Give them a nice golden colour in the pan.
And now for the most important part of the dish, the avos.
You want to halve them, de-stone them,
scoop out the flesh and mash them up with some salt and some pepper.
And a squeeze of lime.
Toast made of sweet potato.
You’re a little sceptical, aren’t you?
You shouldn’t be, All toast is, is a slab of something to put a topping onto.
We’re doing it with sweet potato which makes it gluten free, vegan and delicious.
Cut it into about 1cm thick pieces.
So, that’s what you’re looking for and they’re going to go into a toaster
for one or two spins, depending on how strong your toaster is,
and how pre-warmed up it is.
I find the second batch always cooks quicker.
Obviously, the toaster’s already hot.
About 6-8 minutes.
Generous dollop of avo.
A couple of our gorgeous roasted tomatoes.
Toasted cashew nuts.
And a little drizzle of our awesome vegan pesto.
We made that by subbing out the parmesan for a few extra pine nuts,
a little bit of garlic powder and a tiny drizzle of agave nectar.
So, it’s almost got that sweety saltiness rather than the parmesaniness.
But there it is, Tommy and Avo on Sweet Potato Toast.
Sweet Potato Toast 2.
This one has soy mushrooms and pickled cucumber.
Delicious.
And it’s the cucumber we’re going to start with.
So, we want to slice it as thin as possible
and then we’re going to…
don’t you smirk.
Don’t you smirk behind the camera.
You hold it so menacingly.
So, take a cucumber.
Small slices….
I don’t know what to do with it.
So, we’ve got a cucumber.
All we need to do is slice it really finely and place it into a bowl with salt.
That will draw out the moisture.
It needs about 10 minutes to do that.
It’s going to look like a lot of salt but fear not.
All that salt is doing is removing the moisture from in the cucumber.
In 10 minutes’ time, we’ll rinse it.
So, you don’t eat all that salt, it’s there for a function.
In the meantime, we can slice up a bunch of mixed mushrooms.
Slicingly thin.
The key to cooking off our mushrooms is a smokingly hot pan,
a little bit of groundnut oil or of vegetable oil, not an olive oil.
And then you want to cook them for a couple of minutes
just so that they soften.
As they begin to soften we can add in one clove of crushed garlic.
Next up, sweet potato.
Exactly the same as Barry did it.
But probably better.
Oh no.
And now into what is essentially garlic mushrooms,
a tiny pinch of chilli, a little bit of soy and some rice wine vinegar.
Literally just ten minutes and you can see
how much water has come off the cucumber.
And then what’s left we want to wash to get rid of excess salt,
just in cold water.
And now to actually pickle the cucumber.
All we want is equal ratio of rice wine vinegar and sugar with grated ginger.
With the vinegar, sugar and ginger in a bowl we now need to
heat it just to dissolve the sugar.
And then all of our washed and drained cucumber can be combined.
To finish the dish, we need some garnish.
And that’s spring onion, radish and coriander, all finely sliced.
I’ve never seen somebody look so threatening holding spring onions.
Layer on our mushrooms which has got that awesome garlic,
chilli, soy and vinegar.
Which smells incredible.
I know you can’t smell it but I can, and I’m telling you.
Then some of our quick pickle cucumber.
And you can mix up the shapes and do batons
or ribbons or however you like.
Some spring onion.
Some fresh crunch from radish.
Coriander.
And there we go, quite a feast.
Soy Mushrooms and Pickled Cucumber Sweet Potato Toast. Sorted.
Sorted.
And finally, recipe number three.
Ben, what are we serving with our delicious,
healthy, low GI sweet potato toast?
We’re going for Caramelised Banana with Cinnamon,
Crunch Peanut Butter and Home Made Nutella, of course.
It’s going to start with the bananas.
There’s some banana handling, Rach, are you okay with this?
I find He’s put them together.
two’s better.
Peel your bananas, slice them and then we’re going to
toss them in a couple of tablespoons of soft brown sugar
and a teaspoon of ground cinnamon.
Next up in a really hot pan we caramelise our bananas.
And while we’re doing that we can make some sweet potato toast.
So again, make sure you leave the skin on, give it a wash,
cut it into slices and then put it in the toaster 18 or 19 times.
So, you’re vegan, right?
What’s it like eating rabbit food for, like every meal?
I’ve got to respect you mate, but, steak?
Yeah, but, honey?
It’s not made of actual bees.
Okay, so would you rather eat your sister or a cow?
What?
So, your belt’s vegan, and your wallet and your shoes?
Yeah, but every year four spiders crawl into your mouth
while you’re sleeping at night and they’re animals.
So, what you’re doing is pointless.
You can still have bacon though, right?
So, hang on, don’t you get really tired having
no protein or calcium in your whole diet?
So, you don’t eat animals but you’re okay with eating all their food?
So, they’re going to starve to death instead.
Yeah, but surely if you don’t milk a cow it will just explode?
If you’re really vegan, eat one of those trees.
So, this is vegan Nutella, yeah?
Vegan Nutella, home-made. Basically, almond milk warmed up,
blitzed up with toasted hazelnuts, a few toasted almonds,
some cocoa powder, chocolate, full recipe on SORTEDfood.
It’s a little bit more coarse than the shop bought stuff
but tastes so much better.
Am I going to be disappointed?
Because when I hear the phrase, “It’s as good as,”
it reminds me of the time that I really wanted this
Adidas jacket and my mum said,
“I’ve found something ‘as good as’ at the market.”
And it came back and it was actually Asidad and it had two stripes.
Am I going to be that disappointed?
You tell me.
Oh, it’s pretty good.
And then we’ll finish it off with some salted peanuts.
Or you can roast your own and just finish it with a sprinkle of sea salt.
There’s only so much salty nut you can have.
Not listening.
That is Nutella and Peanut Butter with Caramelised Bananas Sweet Potato Toast.
Sorted.
It’s really good.
I can’t argue with it.
Good texture from the nuts.
Hard to beat.
Or is it?
What are you doing?
Pickled me cucumbers, didn’t I?
That wins it for me. That’s good.
That’s ‘cause your love of Japan.
Eat this. It’s good for you.
Sweet potato, there you go, sweet and savoury.
That is amazing.
That Nutella is great, isn’t it?
There’s three things that we’d do with sweet potato toast
but we’d love to know what you would do.
This time, keep it clean though, yeah?
They were wicked and I reckon I actually would turn vegan for a little while.
If you did, do you know what you would need?
What?
Some amazing vegan recipes.
We have some but if you know any then go to SORTEDfood.com
and upload your own.
If you liked this video then make sure you give it a Like and of course, Subscribe.
Yes, because we will make you hungry.
I reckon that FridgeCam had everything.
Everything but some animal based products, Barry.
It had Nutella.
And it also, if you stick with us, had all the answers to
all the vegan questions you’ve ever had, ever, right now.
Ever, right now.
If you stick with it.
We’ll see you soon.
Bye bye.
Click on (inaudible).
Another one in the can.
Nicely done.
What’s the banana skin?
James was trying to throw banana skins at me
and there are going to be consequences for your actions.
What’s coming up in the AfterTaste today?
These guys asked us lots of vegan questions and these guys answered them.