- Madre Labs CafeCeps, no.
(laughing)
CafefeCeps.
(munches)
Today on The Edgy Veg, I'm going
to show you how to make
an epic vegan brunch using
four easy, delicious,
and drool-worthy recipes.
Thanks so much to iHerb for teaming
up with me and sponsoring this video.
(upbeat music)
Subscriber of the week this
week is Justin De Souza.
He just left a comment on
the Energy Balls video,
if you haven't watched
it, you totally should,
saying "This is a really well made video,
"you're so genuine, just being you."
Thank you so much, Justin,
for your lovely comment,
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iHerb offers a unique selection
of natural living products online
that are harder to find
at the grocery store.
iHerb's over 35,000
brand-name products are
typically 30% to 50% less than
if you were to buy them at your
local health foods store
or specialty store.
They offer discounted shipping rates
in over 160 countries, which is great
for vegans outside of the US who may find
it difficult to find
vegan products easily,
and there is nothing I love
more than cheap shipping rates.
I think my online shopping
addiction might be showing.
They have a huge selection
of vegan products
that I love, and we'll be using a lot
of those to make this
amazing spread, today.
First recipe I'm going to show
you how to make is a Bulletproof coffee,
because I'm not making brunch for anybody
until I've had my morning coffee.
This is a trend from a couple years ago,
but recently I've fallen
back in love with it.
I found this Madre Labs
CafeCeps organic instant coffee.
It's organic instant coffee made
with cordyceps and reishi powder,
so it kinda makes you feel less guilty
about having multiple coffees a day.
At least that's how I feel.
Ordering on iHerb was super simple,
because they allow you to filter
by vegan products, which means
that, finally, I never need
to leave my house again.
Isn't that what every YouTuber wishes?
The great thing about this recipe is
that it's all done in your blender.
Really, all you have to
do is boil some water
and add everything else to a blender.
We are going to add one cup
of hot, boiling water to our blender.
Then we are going to add one to two scoops
of the Madre Labs CafeCeps.
If you like kind of a lighter
roast coffee, add one scoop.
If you like dark roast, add two.
I like dark, so I'm adding two, today.
Then we are going to add two teaspoons
of organic coconut oil, as well
as one teaspoon of the
Bulletproof Brain Octane MCT oil.
It says, "Rocket fuel for brain and body."
Rocket fuel is what I need to get through
my life, so let's add a bunch of that.
The key, with Bulletproof coffee is start
with a small amount of oil,
or else, how do I put this?
You will be going to the bathroom.
So if you're not used to
having oil in your coffee,
start off with one teaspoon
of the coconut oil,
and one teaspoon of the MCT oil,
and work your way up from there,
and just see how you feel.
Then we are going to add
one teaspoon of maple syrup.
Again, the sweetness level
is totally up to you.
Start with one teaspoon,
and give that a good blend,
and then add more later,
if you want more sweetness.
And we're just gonna blend that up
until the coffee is light-brown
in color and really frothy.
You definitely have to
use a blender for this.
You cannot do it in a mug with a spoon.
The oil will not infuse
with the coffee properly,
and you're just gonna have a thick film
of oil on top of your coffee,
and that sounds disgusting.
So definitely do that in the blender.
(lighthearted music)
Recipe number two is the main event.
We are going to make s'mores pancakes.
These are amazing.
They use a product called Rawmio,
which is a raw vegan hazelnut spread,
so it's like a vegan
Nutella that's also raw,
so it's definitely better for
you than traditional Nutella.
The first thing we are going
to do is make some buttermilk.
We are going to need
two cups of almond milk,
and add one teaspoon
of apple cider vinegar.
Give that a good stir, and set that aside
for a minimum of five minutes.
Now, to a large bowl we are going
to add two cups of unbleached flour.
Add half a cup of graham cracker crumbs.
I use these gluten-free S'moreables.
I like to use the gluten-free
graham cracker crumbs
because they're usually made in facilities
that don't have allergen
ingredients in it.
So it's usually nut-free and
dairy-free, all the frees.
It's very liberated, and
all I did was throw a bunch
of graham crackers in a food processor,
turned it on until it turned into a flour.
Now, I'm going to add two
tablespoons of organic cane sugar,
two tablespoons of baking powder,
quarter teaspoon salt, and whisk
that together to remove any lumps.
Now we're going to add
half a teaspoon of vanilla
three tablespoons of coconut oil,
along with our buttermilk
that we made earlier,
and mix that together
until you have no lumps
and clumps, and it's nice and smooth.
Now, I'm going to grease my pan,
or griddle, if you have
one of those at home.
You can use coconut oil.
I like to use this coconut oil
that has nondairy butter flavor in it.
I just find that pancakes, waffles,
anything that's breakfast-related,
just, it tastes so much better
when it kinda tastes like butter.
What I love about this stuff is
that you get the butter flavor
without the low smoking point.
This stuff really is
good if you're cooking
anything at a high temperature.
Now, let's cook our pancakes.
I like to add half a cup
of batter to the hot pan,
and I'm squishing in four to five
of the Dandies vegan marshmallows.
They're all-natural, and they are
my favorite vegan marshmallow.
You can use this the same way you use
any other marshmallow,
they tastes the exact same.
I even think that they taste better.
Then, just covering that with more batter,
that way, when you cut into your pancakes,
you have a nice marshmallowey surprise.
Cook the pancakes for
three to four minutes
on each side, and remove
them from the pan.
When our pancakes are done cooking,
we are going to create
our little pancake s'more.
So put out a pancake, spread it
with the Rawmio hazelnut spread,
sprinkle with some extra
graham cracker crumbs,
or flour, and then put on
your next pancake, and repeat.
When you get to the top, I like to do
about three or four pancakes,
we're gonna top with marshmallows.
Now, this step is completely optional.
If you happen to have a kitchen blowtorch,
like I do, you can just kind of
lightly torch the top of the marshmallows,
to get a nice, toasted,
smokey marshmallow flavor.
If you don't have one of those,
all you have to do is place the pancake
under the broiler for about a minute,
but watch, because these will burn super
quickly, and they will catch on fire.
So just watch it.
(upbeat music)
Recipe number three is a tofu scramble,
but I'm going to take my traditional
tofu scramble recipe, and make it more
of like a tofu scramble
Florentine, with spinach.
In a blender or a small bowl, I am going
to add one cup of water, half
a cup of nutritional yeast,
and half a cube of not-chicken
vegetable bouillon.
Then I'm going to add one
tablespoon garlic powder,
half a teaspoon turmeric,
one teaspoon black salt,
or sea salt, if you do
not have black salt,
one teaspoon black pepper, and blend
that until it's well-combined.
Now, this is the mixture that is going
to make our tofu taste like eggs,
and give it that yellow color
that scrambled eggs traditionally has.
In a large pan, I'm going to heat
up one tablespoon of the coconut oil
with nondairy butter flavor.
I don't know, it just makes
everything taste like breakfast.
You know that butter flavor that
we all smelled, growing
up, in the frying pan?
It gives it that.
When the pan is hot, I'm going
to crumble the tofu with my
hands, and add it to the pan.
I'm using two packages, today,
which will serve about four people.
You can use medium to firm tofu.
I prefer medium.
They didn't have it at the
store, today, so I'm using firm.
So you wanna cook that
for about three minutes,
until most of the moisture from
the tofu has left the tofu.
Then we are going to add our broth mixture
that we made in the blender before,
and we are going to cook that for
about four minutes, without stirring.
After four minutes, we are going
to cook that for about
five to eight minutes,
just until most of the
liquid has evaporated.
Now, we are going to add one
tablespoon of fresh dill,
two chopped green onions,
and about a cup of spinach.
Mix that all together and then saute
until the greens are wilted.
This should take about five minutes.
Now, I'm going to add a little bit
of the Simply Organic
spice right everyday blend.
It's just a really nice combination
of herbs and spices that you can throw
onto almost anything, and
make it taste really delicious
without having to find individual bottles
of spices and, you know, do a whole thing.
Mix that all together and
then you're ready to serve.
When you're serving this tofu scramble,
you also have the option of adding
some chile peppers, if you like some heat,
and some additional fresh dill to garnish.
(lighthearted music)
The last recipe we are going
to make is one of my favorites.
I love potatoes.
Potatoes are delicious,
but diner-style potatoes are even better.
Some people call them hash browns,
some people call them home fries.
Either way, they are the potatoes
that you get when you go to a diner,
when you have a hangover,
to help cure you.
First thing I'm going to
do is take three pounds
of chopped potatoes, it's
about four large potatoes,
and put them into a large
pot filled with water.
Cook it at boiling for
about two minutes and then turn it off.
What this is going to do
is parboil the potatoes,
so when you're cooking them in the pan,
you have nice, soft
potatoes that aren't mushy.
While the potatoes are
sitting in the hot water,
we are going to heat up
one teaspoon of olive oil
in a large pan, and we are
going to add one chopped onion.
We're gonna cook that onion for three
to five minutes, until translucent.
Then just take the onions out
of the pan, and set them aside.
At this point, your potatoes
should be fork-tender,
and you can just drain them in a colander,
and let them sit there until
they're dried completely.
Now, in that same pan, you wanna heat
up one tablespoon of olive oil,
and one tablespoon of the nondairy
butter-flavored coconut oil,
and we are going to add the potatoes,
one tablespoon of garlic powder,
two teaspoons of Cajun seasoning,
and salt and pepper to taste.
I'm gonna toss those potatoes so
that they're completely covered in oil,
then I'm going to spread them out
so they're almost in a single layer
on the bottom of the pan.
I'm going to cook those without stirring
for seven to 10 minutes, or
until the bottoms are nice
and crispy, and golden-brown.
When they're golden-brown, I'm going
to take a spatula and flip the potatoes
so that they get nice and
golden-brown on the other side.
Again, let them cook without stirring
for about seven minutes.
When those potatoes are crispy all over,
I'm going to add in onions,
and stir to combine.
At this point, you can
just taste the potatoes,
and season them to your taste.
Add more salt, pepper, or
Cajun spice, if you want
to add that, and then
remove them from the heat.
(upbeat music)
All right guys, all four
recipes done and ready to go.
I've gone ahead and fixed
myself a delicious plate
with huge servings of each piece
of brunch for myself because I'm hungry,
and I worked very hard
to put this together.
These pancakes, I mean, if you're looking
for an instant sugar rush,
with delicious flavor, super easy to make.
Looks really fancy, because
you toasted the marshmallows,
these are definitely
the ones you wanna do.
They're so good.
Oh, my god.
Rawmio,
good job.
All right.
Get off.
These potatoes are my favorite thing ever.
If you guys follow me on Instagram,
I have definitely shared
this recipe on my Instagram.
If you don't follow me on Instagram,
you definitely should, so that
you get recipes before everybody else.
I could live off potatoes.
Honestly, they're definitely
my favorite food group.
Well, they're not a food
group, but they should be.
But they're definitely
my favorite vegetable.
I actually think that they're better
than the ones that I get at the diner.
(smacks lips)
Sorry.
All right, mouth's full.
Might as well go in and add some more.
Tofu scramble Florentine.
Best brunch ever.
And there you guys have it,
a mouthwatering vegan brunch
in only four easy recipes.
If you're interested
in any of the products
that I used today, I'm going to be linking
them all in the description box below,
so definitely check those out.
Thank you, again, to iHerb,
for sponsoring this video.
If you haven't checked 'em out already,
you definitely should.
There's nothing better in this world
than vegan products with
inexpensive shipping.
Plus, they have a number
of great initiatives,
which is super important to me,
because I order a lot of stuff online,
and I often feel guilty
about all the packaging
and waste that's associated with that.
For a majority of their orders,
they have decided to go paperless,
so instead of getting a packing slip
and other communication, they
actually send it to you over email.
Plus, they recycle plastic bags,
boxes, styrofoam, and bubble wrap
that they receive from
their manufacturers,
and encourage you to do the same.
If you like this recipe, make sure to give
this video a big thumbs-up, and leave
me a comment in the
comments section below,
letting me know which
one was your favorite.
And if you're new here,
please take the time
to hit that subscribe button,
it's right down there,
so you don't miss out on new
recipes every single week.
I hope you guys have an amazing week,
and I will see you next time.
Bye!
(lighthearted music)
