Hello friends and not-yet-friends,
Welcome back to another What I Ate Wednesday here on Mary's Test Kitchen.
Last time, I asked you what your favourite corner store treats were as a kid and, boy,
did you deliver.
What a trip down memory lane.
And you told me about some sugary garbage that I never knew about and now, I want to
try them.
Like Chocotacos.
So at the end of this video, we're going to attempt to make something along those lines.
But first, a healthy breakfast.
Yup, I'm still eating those maple baked beans.
And yup, I think you should definitely try these too.
'Cause they are super delicious and nutritious.
They actually taste better after freezing and thawing.
Breaks down the beans even more and makes them even creamier than before.
With a little mustard.
So darn good.
Get the recipe on marystestkitchen.com.
You'll see.
They're so easy to make.
But next week, I'm going to change it up a bit.
Not because I'm sick of these.
Not at all.
However, variety is the spice of life and I want my life to be spicy!
Don't you?
Moving on, another shout out for all your protein powder recommendations.
Jean-François Plante suggested the pea protein at Bulk Barn and reminded me that I actually
already have some in my pantry!
I totally forgot about it.
So I had to taste it before potentially ruining my shake and...it tastes pretty neutral which
is nice.
Slightly tastes like peas.
It's mild though.
I shook it up with my regular all in one nutrition powder in French vanilla, plain almond milk
with a half a tablespoon of PB2 and it tasted pretty nice.
Like I'd have it again for funsies, except that I won't because that nutrition powder
is cha-ching but it's my favourite so I ration that stuff.
That was a pretty light lunch so for dinner, I tackled a request from Katie for Veggie
Lo Mein.
There are a million and one ways to do lo mein; this is just a simple way to do it using
ingredients I happened to have.
First, choose your noodle.
I'm using these wheat-based instant noodles from a store-brand.
They're nice because they don't get soggy too quick and can stand up to sauce.
Choose your protein and veg.
I'm using leftover tofu that's already cut up into little triangles, some shelled edamame,
and frozen vegetables.
Prep your sauce.
Using a garlic press, I'm crushing a big clove of garlic and a slice of ginger about the
size of a toonie.
Then adding a teaspoon of sugar and Chinese black vinegar which is a strong tangy kinda
sweet vinegar sort of like balsamic.
You should definitely get some if you haven't already.
Then a couple tablespoons of light soy sauce.
You could do half light and half dark for more color and a deeper soy sauce flavour
if you wanted.
This is a basic stir-fry sauce with a balance of aromatics, saltiness, tanginess, and sweetness
that you can really customize to your taste.
If I had some hoisin sauce, I'd add about a tablespoon.
But I didn't have any so I didn't add any.
You add what you like.
This is your veggie lo mein and there are no rules.
This sauce is going to need more liquid so have some veggie broth handy.
I'm using a mock chicken style broth.
You do you.
Last thing before we head to the stove, mix up a cornstarch slurry with one packed tablespoon
of cornstarch and two tablespoons of water.
Stir it up real well and let's get cooking.
First, get your noodles started.
If you're not super good at multitasking during cooking yet, you might just cook your noodles,
then rinse in cold water, drain and toss with some sesame oil so you can use them whenever.
This stir-fry will only take about five minutes though so I'm going to start on that right
away while the noodles are cooking.
Heat up a couple tablespoons of cooking oil over high heat and when the oil is hot just
shy of smoking, add the tofu.
My tofu is fairly dry already so it won't get too violent in the pan.
We're just going to sear a little crust on this tofu so it hold up better to saucing
and stirring.
After 40 seconds on one side, we can flip.
I'm pretty happy with how that looks so in goes half the sauce.
The tofu is so dry and the pan is so hot that everything gets absorbed pretty quick.
Add the edamame and frozen veggies,
the rest of the sauce,
and the broth.
While that's coming to a boil, would you do me a favour?
Let me know in the poll that's popping out in the upper right hand corner, where you
sit on the vegan to non-vegan spectrum.
I just want to get to know who's watching and it'll help me plan relevant content.
I think.
At least that's the goal.
Now that this is bubbling, we know those veggies aren't frozen any more.
Give your cornstarch slurry a quick mix again, then pour it on in.
Turn down heat and let the slurry thicken the sauce.
Now we can dump in the noodles, which are still hot, and do the 'lo' part of 'lo mein.'
If your noodles are cold, turn up the heat again just to make it hot.
And that's pretty much it.
Taste for salt and add some more soy sauce if you like.
I'm sprinkling on some crushed red chili peppers and some chopped scallion.
And that's your basic veggie lo mein; enough for two decent sized portions.
Restaurants usually use more salt and oil than what I did so keep that in mind if that's
what you're going for.
Plus the hoisin sauce.
I wish I had hoisin sauce.
You know what else I wish I had?
A few of you to feed me!
I asked you to tag me in your photos if you made any of my recipes and you delivered!
Digitally, not physically, which is too bad for me.
I'm so happy that everyone seems to be loving my Jackfruit Bao recipe so far.
So if you haven't tried it, what are you waiting for?
Tacos?
Are you waiting for Choco tacos?
I didn't know what they were until anahi b left her fateful comment.
Vanilla ice cream, swirled with fudge encased in a waffle cone taco shell, and covered with
chocolate and peanuts.
Are you kidding me?
I knew I wasn't about to find a vegan sugar cone shaped like a taco in my local grocery
store.
But I knew I could find vegan waffles and fold them to look like a taco.
Sort of.
If you squint.
For the ice cream, I have some frozen whipped aquafaba trying to be ice cream.
I've been trying to make a decent aquafaba ice cream since aquafaba became a thing but
all my attempts have been fairly icy so far.
This one is supposed to be vanilla with maple swirl instead of fudge.
It looks decent enough.
But we'll have to taste.
Crushed peanuts though?
I crushed that part.
It got melty pretty fast so I put these into the freezer while I melted the chocolate chips
in the microwave.
Now for the big dip.
Didn't go as nice as I'd hope.
But it never does the first time.
I put that in the freezer again for 15 minutes before attempting another dunk.
Maybe drizzling is a better idea.
Maybe not.
I think it could do with way more time in the freezer to set up.
It's a mess.
But how does it taste?
With all that chocolate and peanuts?
So good.
You can't go wrong with chocolate and peanuts.
The ice cream kinda got absorbed into the waffle as it melted so maybe I should make
the effort to make those waffle shells next time.
Also, I'd just go with store bought cashew ice cream.
The aquafaba ice cream was a bit of a fail with a weird oily mouthfeel.
Looked better than any of my previous attempts.
Don't get me wrong though.
I'll still eat this whole thing even with sub par ice cream and soggy waffle.
This was a fun experiment; I hope you enjoyed watching me sort of win, sort of fail.
It was pretty fun for me.
What sugary garbage should I veganize next?
Popeye candies?
I think I could do Fun Dip.
I wonder how hard it would be to make strawberry marshmallows.
But I'm just wondering.
Leave me your suggestions in the comments below please!
Thanks so much for watching this video.
Please give it a thumbs up if you liked it and subscribe for more What I Ate videos along
with easy, delicious vegan recipes each week.
As always, if you try any of my recipes, please tag me in your instagram photo!
I love seeing them!
Bye for now!
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