Channel Title: The Pot Thickens Channel Description: Welcome to my channel. I created this channel to share my passion for food and the culture that goes along with it. My name is Greg and I live in Fargo, North Dakota. I am a self taught cook and strive to make healthy, wholesome, plant-based foods from all over the world. In order to understand food, I like to burrow down to the roots of a recipe and learn about its origins. While I do try to make authentic international cuisine using authentic techniques, I'm also known for fusing different cuisines and making easy hacks to achieve flavor. Please join me as I share my trials and tribulations with you on this channel. Please subscribe and hit the notification bell to make sure you do not miss an episode. I can do a lot in the kitchen, but I can't grow this channel without your help. Thank you. #plantbased <video> Super Simple Shakshuka (Vegan) with tofu 'egg' Description: Today we are making a quick and easy, super simple shakshuka recipe vegan. This is about as easy as you can get and comes together in just minutes - perfect for a quick weeknight meal. I am using soft tofu for the eggs in this recipe. Shakshuka is a dish from northern Africa that normally uses eggs poached in a spicy tomato sauce. It is very popular throughout the Middle East. There are literally thousands of different recipes for shakshuka and you can enhance this simple recipe any way you like. But for a quick weeknight meal that can be made in about 20 minutes, this easy tofu shakshuka is remarkably tasty. Ingredients: 1 tbsp olive oil pinch of red chili flakes 4-6 cloves of chopped garlic 1 can (14 oz) of diced tomatoes salt and pepper to taste 1 tsp Sicilian seasoning (amazon affiliate link: https://amzn.to/3FP0VLE) 1 block of soft tofu, sliced into 4 sheets and cut into circles if desired pinch of Kala Namak (Black Salt) - (Amazon affiliate link: https://amzn.to/3rC8yQs) ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Udon noodles at home (chili peanut sauce recipe) Description: Today we are making udon noodles at home with a spicy and flavorful chili peanut sauce. You can use store bought noodles to make this a quick easy weeknight meal that can be thrown together in minutes. But making your own udon is worth all the effort and then some. I will show you my techniques for rolling and cutting the noodles. This peanut sauce recipe is super quick and easy. It uses any peanut butter you like and combines it with asian flavors of korean red chili flakes (gochukaru), soy, sesame oil and vinegar. Enjoy! Noodle ingredients: 400 g flour (bread flour or all purpose flour) 200 mL water 8 g salt Sauce ingredients: 3 tbsp peanut butter 1 tbsp gochukaru - Korean red chili flakes 1 tbsp brown sugar 1 tbsp soy sauce 1 tsp toasted sesame oil 3 tbsp water plus more noodle cooking water to finish the noodle dish Timeline: 00:00 Intro 00:35 About Udon at home 01:00 Udon dough 02:26 Folding and resting the dough 03:39 Rolling the dough 05:02 Cutting the noodles 05:55 Peanut Sauce 06:52 Cooking the NOODLES 07:18 Cooking the SAUCE 08:15 NOODLES meet SAUCE 08:26 Garnish the dish ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> How to make vegan EMPANADAS (Korean Style) Description: In this video I will show you how to make vegan empanadas from start to finish. If you are looking for an easy and tasty appetizer that will wow your guests, this is it. This empanada was inspired by Korean flavors and is stuffed with a spicy meaty vegan filling made from soy curls with Asian flavors. Well-fermented kimchi is the key to making these empanadas absolutely delicious. I also show you how to make a light and tasty empanada dough. Empanadas are one of my favorite finger foods for parties and they can be served hot or room temperature. The Dough 2 cups All Purpose Flour 1/2 tsp salt 8 T cold plant-based butter 2/3 cups ice water The Filling 1 cup soy curl crumbs (https://amzn.to/2RlTI2w) 1 cup water 1 T soy sauce 1 T Maggi seasoning 4 cloves garlic 2 T chopped ginger 1/2 yellow onion 1 med potato 1 cup well-fermented kimchi 1/4 cup kimchi juice Timeline: 00:00 Empanadas 00:13 Where are they from? 00:51 The dough 02:11 The 'meat' filling 03:30 The NEXT level 03:55 Rolling the wrappers 04:44 Stuffing the empanadas ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Curried Corn Soup (Thai inspired creamy coconut curry soup) Description: This curried corn soup recipe will satisfy anyone's craving. It is a Thai inspired creamy coconut curry soup flavored with lemongrass, green chilis, curry spices and lemon. It is so delicious, creamy and easy to make. It is sweet corn season and I have been eating corn on the cob fresh from the garden nearly every day for the last few weeks. The abundance inspired me to make this delicious corn soup recipe using already boiled sweet corn. I was in the mood for some Thai flavors, so aromatics like lemongrass, ginger and garlic was married with coriander, cumin and coconut milk to make this amazing curried soup. If you have fresh corn from the garden, or even if you only have frozen corn or canned corn, you can make this easy soup in no time. Ingredients: 2 cups of boiled corn, cut from the cob - can use frozen or canned if necessary. 1/2 red onion, chopped 1 green chili, seeded - more if you like it spicier Two stalks of lemongrass, tender end, chopped finely 1 large or 2 regular cloves of garlic, chopped 1 inch ginger, chopped 1 medium potato, diced small Juice of 1 lemon 1 tbsp coriander powder 1 tbsp cumin powder 1/4 tsp turmeric 1 12 oz can of coconut milk 1 tbsp sugar salt to taste Heat 1 tbsp of oil in a pot over a medium flame. Add the onions, green chili, lemongrass, garlic and ginger. Saute for a few minutes to soften the onions. Add a pinch of salt. Once softened, add in your dried spices. Mix and cook for about a minute until the spices release their aromas. Add in the diced potato. Add 3 cups tomato water (or vegetable broth). Add the corn. Simmer for 10 minutes until the potatoes are just tender. Add one 12 oz can of coconut milk. Mix well and simmer for another 5-10 minutes. Taste for seasoning. Turn off heat. Add juice of 1 lemon. If needed, add the sugar to balance the acidity of the soup. Puree the soup in a blender or using a stick blender until smooth and creamy. Add the soup back to the pot and reheat it to the desired temperature. Adjust the final seasoning. Plate and enjoy. Garnish with fresh cilantro. ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> The Pot Thickens Live Stream Description: (DESCRIPTION AND KEYWORDS) ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> How to make QUICK vegan chicken (15 min seitan) Description: You can make seitan from start to finish in only 15 minutes. This quick vegan chicken is easy to make and perfect for a fast weeknight meal. I am making this with a sweet and savory sesame sauce, but you could use bbq sauce, buffalo sauce, chili sauce or whatever your favorite flavor is. The dough does not need to be kneaded and comes together in just minutes. It is amazing how great the texture and flavor is of this seitan made so quickly. As my son described this - It's like Panda Express but better! Yes, this vegan sesame chicken recipe really tastes like take out Chinese. It is now my go to way to make quick vegan meat. THIS is how to make vegan chicken - fast. Enjoy! Future Lettuce on TikTok: https://www.tiktok.com/@futurelettuce Ingredients Seitan: 150 g vital wheat gluten (https://amzn.to/3dZgzsF) 30 g all purpose flour 30 g pea protein powder (https://amzn.to/3qgcabD) 1 tsp chicken flavored vegan bouillon powder 1 tsp poultry seasoning - substitute sage if you don't have this 1/2 tsp garlic powder 1/2 tsp onion powder a pinch of salt about 1 cup of warm water Sesame Sauce: 1/4 cup ketchup 1 tbsp maple syrup 1 heaping tbsp brown sugar 1 tbsp soy sauce 1 tbsp Chinese black vinegar or any other kind of vinegar 1 tsp sesame oil 1/4 cup water 1/4 tsp white pepper 1/4 cup corn starch slurry (1 tbsp corn starch in 1/4 cup water) Timeline 00:00 Introduction 00:30 The Seitan Dough 02:03 The Sauce 02:39 Cooking the Seitan 04:01 Adding the Sauce 04:15 Finishing the dish ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Where have I been? Grape Crush (2021 Vintage) #shorts Description: Hello Potstickers! September has been busy with grape crush 2021. We have been busy crushing and pressing over 20,000 pounds of grapes for our 2021 vintage at 4e Winery. That's why you haven't seem much in the way of cooking videos from me. But now that crush is over and the wines are happily fermenting in tanks and barrels, I can get back to creating some cooking content for you. Stay tuned! I have a lot planned for you this fall! ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Homemade Candied Peanuts (with a kick) Description: In this video I show you how to make candied peanuts at home! I kick this up with the addition of chili. You can use cayenne, Kashmiri or any kind of chili you like. This is a super easy and fast recipe that can be adapted to any kind of nuts you want including walnuts, pecans, almonds, cashews, etc. as long as they are raw. This is my go to snack when I crave something sweet and salty and spicy. Ingredients: 1 cup sugar 1/3 cup water 2 cups raw peanuts 1/2 tsp salt 1/2 tsp chili powder (cayenne, Kashmiri, etc.) In a heavy bottomed pan, heat sugar, water and peanuts to boiling. Stir for 3-4 minutes until the syrup crystallized. Keep stirring as the sugar begins to melt and caramelize. Near the end, add the salt and chili. Pour out onto a baking sheet and allow to cool completely. Enjoy! ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> My Go To (savory) Breakfast - quick congee with bok choy #shorts Description: Here is my go to breakfast when I am in the mood for a savory meal. This is quick and easy and uses leftover rice. It comes together super fast. This is a quick congee (rice porridge) with bok choy. I flavor it with an umami-packed mushroom bouillon and a little bit of soy. It doesn't get easier than this. Ingredients: 1 cup of leftover rice 2 cups water (or more if it is too dry) 1 tsp mushroom bouillon powder (or your favorite soup base) use more if not flavorful enough 1 tsp soy sauce 2 cups chopped bok choy Heat rice, water and flavorings in a pot to boiling. Simmer for up to 10 minutes until the rice is soft and creamy and the texture is like a porridge. Add in your bok choy and stir for about a minute until it is just slightly tender. Enjoy! ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> You Can Make Refried Beans at Home (From Scratch) Description: Refried beans are a staple of Mexican cooking and they really are so easy to make from scratch. Learn how to make traditional homemade refried beans from start to finish. I think I've captured the traditional way to make Mexican Refried Beans. This recipe also is vegan and low in fat. You could even make them fat free by leaving out the little bit of oil used here. You can make them thick or thin depending on your taste. First cook the beans until soft: 1 pound of dried pinto beans 1/4 of a large onion 2 cloves of garlic 1 Jalapeño Soak beans overnight, drain and rinse. Add to a large pot with enough clean water to cover 1-2 inches. Add the vegetables and heat to boiling. Simmer for 1.5-2 hours until the beans are soft. Remove the onion, garlic and jalapeño. Make the refried beans: 1/4 diced onion 1 clove garlic, chopped 1 jalapeño, chopped Cooked beans with some of their liquid 1 tsp salt, more to taste Pepper to taste 1.5 TBSP vegan chicken flavored bouillon powder 1 TBSP oregano - Mexican oregano is best, but use regular if you don't have it 2 TBSP cumin Heat a heavy bottom wide pan and add a tbsp of oil. Sauté the vegetables with a pinch of salt and pepper until softened. Add beans and the seasonings. Mash with a potato masher until the beans are to the consistency you like. Continue cooking with stirring until they thicken up to the desired thickness. ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Hoppin John Congee Style (quick leftover congee) #shorts Description: I use leftovers to make a quick and easy Hoppin' John Congee. Have leftover black eyed peas? Use them up like this! I make a congee like porridge often using leftover rice and some water or broth. I will add whatever vegetable or leftovers I have on hand. This one was made in just minutes using some of my leftover Black Eyed Peas (actually, pink eye purple hull peas) that I made for New Year's Day. Enjoy! Hoppin' John recipe: https://youtu.be/_azgJKN-bIY ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> How to make PICKLED EGGPLANT | Italian style Melanzane Sott'olio Description: Is your garden bursting with fresh eggplants like mine is? Let me show you how to preserve it the traditional Italian way by pickling it and preserving in oil. In this video I show you how to make pickled eggplant, Italian style. In Italian, this is called 'Melanzane Sott'olio' or eggplant preserved in oil. The process is pretty easy and the results are a delicious antipasto pickle that can be used on sandwiches, toast or just as it is. I hope you will try this recipe. It is one of my favorite ways to enjoy eggplants. Ingredients: Eggplants - medium sized Italian eggplants - as many as you can get Salt - enough to liberally salt the eggplant - 1/3 cup or so Garlic - as much as you like Chili flakes - to your taste Oregano - enough - a couple teaspoons or so Vinegar - 2 quarts - or what you need Water - 2 quarts - or what you need Olive oil - extra virgin - enough to fill the jars. Peel and slice the eggplant into 1/2 inch wide strips. Coat with salt liberally. Place in a colander, cover with a plate and weigh it down with a heavy weight. Let the salt work its magic by drawing out all the juices from the eggplant along with the bitterness. For the pickling liquid, bring a 1 to 1 ratio of white vinegar and water to a boil. Add the pressed eggplant and blanch for 1 minute. Remove and spread out on a towel to cool and drain. Place the eggplant in a large bowl and add the garlic, chili flakes and oregano. Mix well. Add about 1/4 cup of oil and toss to coat the eggplant. Pack the eggplant into sanitized jars and then top them up with oil to cover. Remove any air pockets with a spoon or chopstick. Tightly seal with the lid and place in the fridge or a cool dark place like a cellar for about two weeks to pickle. Then enjoy! This will last for months in a cool cellar or fridge. DISCLAIMER - this recipe uses a traditional Italian method for preserving. It does not follow standard food safety guidelines for canning or preserving foods with hot water or steam canning processes. There is always a risk of food spoilage or potentially harmful bacteria. You should decide for yourself if you want to store this for long periods of time. If not, place this in the fridge and use it within 3-4 weeks. ► TOMATO SAUCE recipe video: https://youtu.be/PyPOUQOs2X0 ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Can we call it vegan chicken? Description: I get a lot of criticism for referring to vegan animal product substitutes by the names people know the originals by. Like vegan chicken or almond milk. For some reason, vegans doing this triggers a lot of people. But, in reality, many foods are called by names of ingredients they do not contain. Sweet breads, for example, are not sweet nor bread. What other foods do you know of that are called something they are not? Please leave a comment below and let me know what you think about food labels. ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Chili Garlic Fried Rice Recipe (quick and easy) Description: Here is a quick and easy chili garlic fried rice recipe. If you have leftover rice in the fridge, and this SHOULD be made with leftover cold rice, then you can make this delicious rice in just minutes. Ingredients: 4 cups leftover cold rice 1/4 red onion, chopped 5 green onions, sliced - separate white and green parts 7-8 cloves garlic, chopped 2 heaping tsp chili crisp - I prefer Lao gan ma brand 1 tbsp soy sauce 1 tbsp vinegar - Chinese black vinegar is preferred heat 1-2 tbsp oil in a hot wok. Add in your onions and fry for a few seconds. Add in the garlic and stir fry for 30 seconds. Add in the chili crisp and cook everything for another minutes. Add in your rice and cook, mixing and stirring. Break up the rice clumps. When the grains are all separated and starting to get a little toasted, add in the soy sauce around the outer edge of the wok followed by the vinegar. Mix together well. Add the green onions and enjoy! ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Anthony's Pea Protein: https://amzn.to/3qgcabD Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video> <video> Hoppin' John | Cajun Black Eyed Peas for the New Year Description: Happy new year. We are making vegan Hoppin' John - a traditional new years day meal made from black eyed peas. This is how to make vegan black eyed peas. Actually, in this recipe I show you how I make hoppin' john using my home grown pink eye purple hull peas, a relative of the black eyed pea. But it is essentially the same. These are made cajun style with all the flavors of New Orleans. And it is vegan too! I use soy curls for a meaty note in the dish. It is healthy, relatively low fat and delicious. Here's wishing you a very happy and prosperous New Year. Here's to 2022! Ingredients: 2 cups of dried black eyed peas (or pink eye purple hull peas) - soak at least 8 hours 4 stalks celery 1 med onion 1 large green bell pepper 4 cloves garlic 1 T onion powder 1 T garlic powder 1 T smoked paprika 1 t cayenne pepper 1 T old bay seasoning 1 T poultry seasoning 1/2 cup tomato sauce 4 cups vegetable broth 1 cup dried soy curls (https://amzn.to/2RlTI2w) salt and pepper to taste ► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthickens?sub_confirmation=1 FOLLOW ME ON SOCIAL MEDIA Instagram: @potthickens Facebook: http://fb.me/thepotthickens ---------- AFFILIATE LINKS -------- The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support. Butler Soy Curls: https://amzn.to/2RlTI2w Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ Korean Gochujang chili paste: https://amzn.to/35LkLHW Besan (chickpea flour): https://amzn.to/3vNyRDp Red Lentils: https://amzn.to/3xKwnHs Maggi Seasoning Sauce: https://amzn.to/3wQdnXF Vital Wheat Gluten: https://amzn.to/3dZgzsF Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q </video>

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Welcome to my channel. I created this channel to share my passion for food and the culture that goes along with it. My name is Greg and I live in Fargo, North Dakota. I am a self taught cook and strive to make healthy, wholesome, plant-based foods from all over the world. In order to understand food, I like to burrow down to the roots of a recipe and learn about its origins. While I do try to make authentic international cuisine using authentic techniques, I'm also known for fusing different cuisines and making easy hacks to achieve flavor. Please join me as I share my trials and tribulations with you on this channel. Please subscribe and hit the notification bell to make sure you do not miss an episode. I can do a lot in the kitchen, but I can't grow this channel without your help. Thank you.

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