Plant Based Cooking ft. Wesley Wright (taste test & recipes)
In this video, guest: Wesley Wright joins me to talk about one of his recent passions, being plant based cooking. Vegan, and vegetarian recipes alike, he has been grinding to attempt perfecting some recipes, and I try some of his current favourites he generously made for me.
Timestamps:
0:00 - intro
1:34 - Wesley’s Introduction
3:52 - Start of food review
4:48 - Tofu Sandwich
5:34 - Homemade ketchup
6:33 - Bread used for sandwich
7:06 - Tofu talk
10:04 - Vegan Cheese Dip w Potato Wedges
16:04 - Saving it for another day / reheating
16:46 - Spicy Japanese Chickpea Tuna
19:30 - Chickpea consistency
21:24 - Reason behind going plant based
23:47 - Plant based in regards to biology
25:24 - Plant based in regards to ethics
27:20 - Plant based in regards to environment
29:45 - Plant based in regards to community
33:39 - The “snowball effect”
40:12 - Final remarks
Recipes and steps provided by Wesley Wright:
Tofu Sandwich
2 slices of whole grain bread (toasted)
1 block of extra firm tofu sliced
1 onion
Lettuce (Enough for a sandwich)
½ a tomato
3 white mushrooms
Toppings (I used mustard and ketchup)
A pinch of salt
A crack of pepper
¼ cup of Montréal steak spice
Steps
1. Cut tofu into strips and season with steak spice.
2. Cut the onions and mushrooms into strands, and combine all into a medium frying pan with a touch of oil.
3. Cook until tofu is nice and browned, the onions are translucent and the mushrooms have browned. I prefer to caramelize my onions, so I wait until they have a slight brownness to them
4. While cooking the tofu and veggies, put the bread in the toaster and make toast. If you don’t know what toast looks like please re-evaluate cooking.
5. Prepare the lettuce and tomatoes by ripping the lettuce up and cutting the tomatoes into circles.
6. Put a layer of ketchup and mustard on one slice of bread, then add the tofu, then the onions, mushrooms, tomatoes, and lettuce, then top off the sandwich.
7. Cut diagonally for maximal visual appeal. Post on Instagram and enjoy.
Vegan cheese dip
⁃ 1 cup of oat milk
⁃ 4 tbsp of nutritional yeast
⁃ 2 1/2 tbsp corn starch (tapioca starch makes it stringier)
⁃ 1 3/4 tsp salt
⁃ A pinch of garlic powder
⁃ A pinch of onion powder
⁃ 1 diced and de-seeded jalapeño
⁃ 1 tsp chili powder
Steps
1.In a small saucepan combine all above ingredients other than the jalapeño and stir until combined.
2.Bring the mixture to a boil over medium heat and stir constantly.
3.Once the mixture has started to boil turn the heat down to low and continue stirring until the mixture has started to become stringy and like cheese sauce.
4. Add the diced jalapeño’s into the sauce and taste to see if you need any more spices. I know some people like having some more spice in their dips so feel free to add hot sauce to this mixture and stir it in as well!
This recipe will make a serving of cheese sauce for about 2-3 people and will last in the fridge for up to a week! When reheating add just a splash of oat milk into the pan and stir until thick and stringy again.
If you want more of a dipping sauce I suggest adding a ¼ cup more of oat milk as it becomes very smooth and like queso.
Serve with Air-fried Potato wedges
Wash and cut 5 potatoes into wedges (You can decide on how thick you would like to make them)
Spice them in a basic spice rub (I used a premixed spice rub called “rustic roasting rub”)
After spicing them, throw them into the air-fryer for about 40-45 minutes until golden brown.
Spicy Japanese Chickpea Tuna
1 can of chickpeas, drained and dried (save the liquid, its called Aquafava and makes for a great vegan egg substitute)
1-2 sheets of salted nori (seaweed)
2-3 tbsp vegan mayo
½ tsp cayenne pepper
½ tsp cracked pepper
½ tsp chili oil extract
1 stick of celery, chopped
½ tsp sesame seeds
Steps
1. First start by blending the sheet of nori very fine in a blender
2. Then add your chickpeas. Only blitz them for a second, then move them around in the blender and blitz again. Repeat until you have a chunky mixture.
3. Pour contents out into a bowl and add the mayo, celery and spices. Mix them all together until they look like tuna mayo. Taste to check and add spices if needed
4. Add chili oil extract into the mixture and then serve!
This recipe can be a dip, spread or be served with by itself! Having it on a piece of toast is perfect for lunch, and can also be a great wrap stuffer for on the go meals!
Find Wesley Wright
Instagram: https://instagram.com/thewrightwesley...
Special thank you to Ruth O’Donnell for sharing Zoom details with me to make this video possible.
Outro:
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