(electronic music)
- Okay, we're back at it again.
We are taking three YouTubers
and putting the recipes head to head.
Hey guys, I'm Candice Edgy Veg.
You're welcome back to my channel.
Every week I put out recipes,
I guess other people's recipes.
And if you're into that sort of thing,
hit that subscribe button it's right there.
And if you have any requests for YouTube offers or meals
you can put those in the comment section down below.
So, on this week's episode, I am pinning Madeleine Olivia,
The Happy Pear and Rainbow Plant Life's recipes
and seeing which one is the best.
I noticed that the most popular recipe
for Nisha from Rainbow Plant Life is a Red Lentil Curry.
And if you follow me on Instagram, you know
that anything with red lentils in is my favorite.
I make this red lentil soup that I just
have all winter long.
So, I was very inspired and intrigued by that.
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So, what I do here is take the three recipes
and see which one I liked the best.
Of course, all of these creators
have different culinary skills.
It's more just to see, following the recipes,
does the recipe make sense?
What is the outcome of which one I liked the best?
The first recipe I'm going to make is by Rainbow Plant Life.
Her name is Nisha Vora and her recipes are so cute.
If you have not watched her videos...
Not her recipes are cute, her videos are cute.
Her recipes are delicious, her videos are cute.
This is the Vegan Red Lentil Curry.
In terms of ingredients they're generally all more
or less the same, just with different variations.
So, some are using crushed tomatoes,
some are using whole tomatoes.
So, it's just, they're all a little bit different.
The main ingredients that she's using are coconut oil,
garlic, ginger, turmeric.
She uses Serrano peppers
but I couldn't find any at the grocery store near me.
Things ran out.
You can't get access to a lot
of the things that we had before.
So, I'm just leaving them out.
I will be adding chili flakes instead.
So, for all of these recipes you're going
to have to wash your lentils.
So, I'm going to show it to you one time
'cause you don't need to see it three times.
But when it comes to washing or rinsing lentils,
you want to make sure that you rinse them
until the water runs clear.
So, what I like to do is just kind of take
a little bowl and I have this fine mesh sieve
and I just kind of agitate the lentils initially
in the bowl.
And then see all that stuff, you want none of that.
That's like starch and dust.
So, you want to do this until this water runs clear.
I'm going to show kind of the basics of each one
and kind of the face to this Curry to show how
different they are 'cause they are all quite different.
Nisha has chosen a coconut oil.
We're going to heat up coconut oil with medium, high heat
and then add in our ginger and our garlic.
All right, now that our oil is hot,
we are going to add grated ginger.
This is also where you would add your Serrano peppers.
But like I said, I couldn't find any.
So, I'm just going to add chili flakes.
If you don't like heat, you can leave
out the peppers and the chili flakes altogether.
But I like a little bit of heat, so I'm going to add them.
So, you want to stir this constantly,
so you don't burn the garlic
and then we're going to add our spices.
So ,this is the combination of spices that Nisha uses.
I would say most people have these in their pantry.
So, we have Indian red chili powder.
I just used the chili powder that I have,
I don't know if it's like a chili blend.
Curry powder, garam masala.
She has the most spices out of any of the recipes.
And I believe that is because of her South Asian background.
And I love that.
So, don't be afraid of spice.
So, now I'm going to add in the spices.
She also uses fresh turmeric.
Again, couldn't find it.
So, I'm using dried and ground, right?
So, I'm just adding the spices,
right to the oil and garlic and then ginger.
And I'm gonna stir that for about 30 seconds
to 60 seconds just so it doesn't burn
but you want the aromatics to really come out
and into that oil.
You'll smell it almost right away.
It's so tasty smelling.
It smells so good.
Okay, so that's been about 60 seconds.
I'm going to go in and add the vegetable broth now.
You want to go then with your wooden spoon
and just scrape off anything that's stuck to the bottom.
I didn't really have anything.
I degrease the pan pretty well
with that little first splash.
So, we're good to go there.
All right, lentils into the pot.
After lentils, we have our crushed tomatoes.
Don't mix that together until it is well combined.
And then I'm going to cover this
with a lid and let it simmer for about 20 minutes.
All right, next up, we have Madeleine Olivia.
Her recipe has just very few basic ingredients.
So, again the same things are tomatoes and broth.
Her tomatoes though are chopped tomatoes.
And then, I just use the same broth for that.
She has onions in hers, Nisha did not.
Also, she has garlic which is the same
and lemon, which is the same.
And then the spices for Madeleine's are turmeric, cumin,
chili, coriander, garam masala, and cinnamon.
So, very similar, just geo cinnamon in this one.
And there was no similar in the cinnamon, in the other one.
In terms of method, it's all pretty much the same
except for the first step, which is to blend onions
and garlic together in a food processor or blender.
So, I'm going to do that.
I have only ever done that before for Pico de Gallo
which is a Thai dish where I mix together
the hot chilies, the onion and the garlic.
So, I have seen this before.
Yeah, so let's start with that.
Okay, so I've blended up my onions and my garlic.
And then in her recipe, she says to cook it in water
as opposed to oil or cook them, I should say
in water as opposed to oil.
So, I just added, I'm using the same pot because why not?
So, I'm just heating up some water over,
it doesn't say any temperatures.
So, I'm just going to guess.
I would usually do like a medium high to high heat.
All right, so I'm just going to add that.
And she says, cook onion and garlic and water
until transparent.
It doesn't really give a time or like recommended cook time.
So, I'll just go based on or go with based on what I know
about cooking, which is about 35 minutes, let that happen.
And you're not really going to burn the garlic
because of the water.
All right, so we'll come back in three minutes.
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All right, it's been about three minutes.
We are adding our spices.
Here we go.
And again, similarly to the first recipe,
we are going to cook that for a couple of minutes.
Really get those oils out of the spices.
You want it to be fragrant
before we add our tomatoes and lentils and broth.
So, for her, she has chopped tomatoes.
So, Nisha's are crushed, these ones are chopped.
So, these ones will have more chunkier pieces
of tomato in it.
And then we can our lentils and our vegetable stock.
We have the lentils.
She uses quite a bit of lentils in her recipe.
The next thing that she says is lemon juice.
So, key difference, we are adding the lemon juice now.
Nisha uses the lemon juice at the end.
Okay, so after that, we are going to bring this to a boil
and simmer it for about 20 minutes.
It does not specify whether the lid is on or off.
So, I guess I'll just leave it off.
Okay, we are down to our last recipe.
This is from the happy pear.
The ingredients are,
some are the same, some are different.
With this one, the main differences are
we have some bread onions, we have lime juice
instead of lemon.
We have courgette also known as zucchini.
We have soy sauce or tamari, sorry
not soy sauce, tamari.
Water, as opposed to brawl.
So, those are the main differences in terms of ingredients.
Oh, also they have sliced garlic
as opposed to minced garlic.
So again, we're, putting everything into a pot
with water during and then cooking for five
to ten minutes.
Okay, so we're starting with our water.
They say four tablespoons, it's about a quarter cup.
About four...
Yeah, it's about a quarter cup.
And then we are adding our garlic as well as our ginger
and then our red onions.
So, in terms of onions, all the recipes are a bit different.
All right, so we're going to cook this again until it is...
They say high heat for five minutes,
when onions are soft add the courgette and tomatoes.
Now, they say to add the courgette or zucchini
and tomatoes with salt, mix it all around
give that a good mix, and then I will cover it.
It doesn't say to reduce the heat in any way, but I did
'cause I think that this is just going to burn
if I cover it.
Oh, I'm a liar.
It does say to turn it to a low heat.
All right, it's been about five minutes
and everything is kind of wilted and soft.
So, now we're adding everything else.
And this recipe uses quite a bit of lentil.
So, this is a recipe to feed like a big family.
That's quite a bit of lentils.
And then, we have our spices, tamari and lime juice
and then two liters of water.
Our other curry is done.
So, we can go back to Nisha.
So, before we do that, so we're going to bring this
to a boil and then reduce it to a low heat
and simmer it for 20 minutes.
Okay, so it's been 20 minutes.
The lentils look nice and soft.
Okay, now it says, remove the lid, I have done that.
Add coconut milk, almond butter, we're using peanut butter
along with salt pepper to taste.
Continue cooking on at low heat uncovered
for five to eight minutes, all right, easy enough.
This is just coconut milk from a can
and then the butter.
That is the color I want to see on my red lentil Curry.
All right, so it's been 20 minutes.
I have my three curries here.
We have the happy pear wine
which has given me more of like a soup stew vibe.
And I let it cook quite a bit longer than 20 minutes.
And it's still kind of soupy, it's stewie.
So, it's different than like a Curry that I'm used to.
Madeline or Madeleine's is a little bit thicker
than the happy pear recipe.
But again, it's pretty soupy.
I could probably cook this one even longer.
I think I cooked this one for both 30 minutes, 35 minutes.
But then we have Nisha's which is definitely a texture
that I am used to for Curry.
It's really creamy and silky.
So, for her recipe, she says to fold in
or mix in the cilantro at the end.
So, I'm going to do that now.
The happy pear recipe, they say to serve it
with the cilantro sprinkled on top.
(electronic music)
All right, I have my taste testers here.
We are the taste, testing brigade.
- Ladies first.
- Take your spoons.
- It's missing something.
That initial taste is really good.
- It's like a soup though also it's texture.
- Yeah watery.
- It's very watery.
- Then it needs salt.
- Definitely, yeah.
- Good. - It's good, I'd eat it.
Not my favorite.
- Oh, I wouldn't order it again.
(laughing)
- All right.
- But I liked that there's zucchini,
so there's a common texture.
- Yes, yeah, I like the texture I like...
And also additional vegetables,
- Right.
- which is always good.
It's just, it's too watery for me.
It's a little bland. - Yeah.
- I'm not excited about it.
- I'm also not excited about it.
This one is Rainbow Plant Life.
- Let me mix it up and use the peanut.
Just peanut butter in that.
- It's supposed to be almond butter.
- But I didn't have any.
- I like that. - I like it.
- Yeah, I like it too, texture spot on for me.
- I really like it.
- I really liked that.
- Yeah, I would order again.
- I would order that again too.
I would definitely make this.
Even with the peanut butter,
you have that hint of peanut butter but like.
- I'd be interested to try it with the almond butter
'cause a peanut that doesn't necessarily taste
out of place, but it kind of like stands above
the flavors a little bit.
Does that make sense?
- Yeah.
And then we have Madeleine Olivia.
- She's really cute, I've seen her all over YouTube.
- It doesn't taste like anything.
- It needs salt for sure.
- Yeah, I don't like it.
- Agreed.
(laughing)
- Yeah, it doesn't really taste like anything.
It has no texture.
- It's not bad tasting.
- No. - It kind of just like
- Nothing.
- nothing.
It doesn't...
- It's healthy.
It tastes...
- That's why.
- It tastes healthy, yeah.
- It's very light.
Like I could have some of that on like a summer day
and not feel like it's too overwhelming.
- You know what I think it is?
It's because like these two...
- similar texture.
- Yeah, there's similar texture, which is watery.
Whereas this one is not
but this one has coconut milk and nut butter in it.
Whereas these ones both use no oil.
So, for a flavor in order for flavor to like carry properly
and that mouth feel you need oil.
So, there's no fat in this whatsoever.
That's why there's no...
- There's no mouth, it doesn't grip to your mouth.
- 100%.
- Yeah, I'd be curious to see what these tastes like
with some--
- Oil coconut milk?
- Coconut milk.
- Yeah.
- and some nuts.
- I feel like that's exactly what those are missing.
It's like a structural base
- Yeah.
- to the flavor.
- All right, so which, one's your favorite?
- That one.
- All right guys, so there you have it.
Our favorite red lentil Curry recipe.
I need to know from you what type
of food you want me to test next?
If you do see a recipe that you want me to test out,
you can put it in the comment section down below.
Just put the link there.
If you have three different recipes that you
want me to test out, it has to be the same food though.
If it is like three different burgers or whatever.
You can put the links in the comment section as well.
You like these videos where I take different
YouTubers recipes and test them out for you?
Give this video a big huge thumbs up
and I'll see you next time.
Bye.