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- I'm gonna teach you how to make taho, basically a Filipino breakfast drink with tofu. It is something that every Filipino probably grew up with. In the morning, usually around five in the morning, you go these guys going along the streets, screaming at the top of their lungs to basically let you know that they're passing through. It's our local version of the ice cream truck. So basically it's a drink with some tofu, some caramel water, and then a little bit of tapioca balls right at the bottom. It's served hot and it's quite nice to drink in the morning. So we're gonna start by making a quick caramel, go ahead and add some brown sugar to the pan. So what I wanna do here is just get a nice dark caramelization. And once I have it, I can add water back in so that my whole liquid is nice and dark colored. Once it's nice and dark we can go ahead and lower the fire and pour in our water. And then we'll reheat that a little bit. Now we wanna get it to not really syrupy consistency. You want it to still be quite liquid, but a little thick. So a good gauge of that is to kind of look at your the back of the spoon, and once you see it nicely stick to it, then it's pretty much good to go. So once you have the color and the consistency that you're looking for you can go ahead and turn it off and let it kinda cool down. And then it's all about just really building the drink. So we're gonna start first with our tapioca balls. This is the part people might think is weird. But we actually use some soft tofu and then put that in there as well. It's really tasty. You can go ahead put some slices of that in there and just kinda and break that up. Tofu, usually most people are used to having it in savory dishes. But it actually doesn't have much flavor so it can actually carry sweet dishes just as well. So now that all that is in there, we can go ahead and just add our water to that. So, like I said, these are the types of drinks that we have in the morning. It's basically like coffee. You have them on the street, the vendor comes by, he gives it to you in a plastic cup usually, some teaspoons. And it's great, 'cause it not only serves like a coffee or something to wake you up in the morning, but it has some carbohydrates in there. It has some protein in there with tofu. So it's actually a complete breakfast. If I were you, try it out at home and then let us know what you think. - My hometown is known for its bagels. Check out how I turn them into a French toast. To start this recipe, you're going to need to butter a baking dish. And then in a separate bowl, I've got some cinnamon and sugar. And I'm just going to sprinkle the cinnamon-sugar mixture into our baking dish. I put it at the bottom and the sides. Done, and then any of the excess you can just put right back into that cinnamon sugar mixture. I love keeping this cinnamon-sugar mixture in my fridge. I could use it for whatever I want. So we're gonna set that to the side. In a large bowl, I'm gonna crack six eggs, just six large eggs. You know what's great about this recipe is that I'm from New York City and I love eating bagels. But sometimes I have bagels that are getting hard or I'm just not in the mood for it anymore, or they're going stale. So this is a great way to sort of use those extra bagels and not waste it. So eggs go right in. I'm also going to use some heavy cream, that goes inside, some cinnamon and some nutmeg. So really classic, almost like a French toast. And just give it a mix. This looks pretty. So that looks great. I'm gonna set this to the side, bring over our casserole dish. And I'm using my favorite bagels, the cinnamon raisin bagel. You could totally do this with just a plain bagel. I don't know if sesame seeds would work, or like a everything bagel. But, I don't know, whatever floats your boat. So you could just break them up coarsely into small chunks. You don't even need a knife for this. Super easy. New York is known for its bagels, but really a lot of different places have really great bagels. You could totally this with baguette, you could do this with any kind of bread you have laying around. But, to me, this is just a friendly nod to my hometown. So just kinda space them out evenly. We're gonna pour this glorious delicious mixture that we made right over our bread. And, basically, just cover the bread in that beautiful custard mixture. Now, ideally, you can actually set this in your fridge for couple days and just let it set, just press it down. The longer it sets, the more flavor. So to go right on top of this casserole, we're going to do a crumb mixture. So I've got some all-purpose flour in here. Gonna add some brown sugar, pinch of salt, and some unsalted butter that we've just cubed up. And with my hands, I'm just going to break the butter up and combine in with the flour and the sugar, just until it forms a crumble. So we're now just gonna sprinkle this right on top of our casserole. And when it bakes in the oven, it's gonna be really nice and brown and delicious and crunchy. Yum. So I've got an oven that's pre-heated at 350 degrees. And we're gonna bake it in there until it gets nice and golden brown at the top. And then we're gonna slice and serve it. So our beautiful casserole has come out of the oven. And I'm going to actually slice it. We've let it cool down for a little bit. But I love eating this warm. It's a beautiful breakfast dish. Ugh, look at that. Look at how amazing that looks. Yes! Set that over to the side. And I'm also going to use some maple syrup that we've reduced. So just reduce it by half and the flavor's just even more concentrated. I'm just gonna pour that over our delicious French toast casserole. So it's now time to enjoy this delicious casserole. Mm, smells amazing. Let's give it a try. Mm, this is so, so flavorful. I love that crunchy topping. I really love the texture against the soft bread that we've just marinated, and our custard. It's so, so flavor, the perfect thing to wake up to. I'm Son of Southern Chef, and I'll see you next time. - Hey, guys, I'm Clara. And today I'm gonna show you how to make cupcakes for breakfast. These are one of my favorite cake flavors because it has a nice balance of banana, maple flavors and then a caramelized cornflake on top. To get started on the maple milk pudding, I'm gonna pour in this sugar, corn starch and salt. Give it a good whisk before you add in the wet ingredients. And now I'm gonna add in the soy milk and coconut milk. And then I'm gonna put the heat on medium heat. So this will be about five minutes or so. This is the really exciting part, 'cause you're like, "Yes, it's finally pudding." It's not just this weird soupy stuff. So I think this looks perfect. Now I'm gonna turn off the heat and I'm gonna add in the vanilla extract, the maple extract and the vegan butter. And now we're gonna give it a good stir. And just make sure that the butter is totally melted and incorporated into the pudding. So now I'm gonna put this maple pudding in the fridge for about an hour and until I need it for the banana cake. So while the maple pudding is setting the fridge, I'm gonna make the caramelized corn flakes. I think that it really completes the breakfast cake, 'cause it gives it a nice crunchy topping. They're salty, they're sweet. And I also add in some extra cornmeal. And that really kind of exaggerates the corn flavor. Flour, I'm also gonna add in some maple syrup. Just give it a really good stir. And make sure that each corn flake is totally coated in all of the goodness in cornflake and maple syrup, too. And you wanna have the oven preheated at 375. So now that these are nice and coated, I'm gonna put them into a pan lined with parchment paper. And then just spread 'em out so that that way when you bake them they bake nice and evenly. And now I'm gonna pop these into the oven. So now we're gonna make the maple frosting. So I'm gonna add it vegetable shortening, vegan butter, and I'm gonna cream these two together until they're nice and incorporated and smooth. Low at first and then I'll work my way up to medium. Just so that way you don't have shortening pieces flying out of the bowl. This looks perfect. So now I'm gonna add in powdered sugar. Once again just start mixing slowly and then work your way up. And then I'm gonna add in the soy milk, maple extract, and vanilla extract. Just make sure that you mix it enough so that it's nice and light. All right, that looks perfect. So now I'm gonna use a frosting tip to take out the center of each of these banana cupcakes. Once I do all of that, I'm gonna fill them with the maple pudding. So you can just use a normal sized spoon to put in this maple pudding. And this is about, I would say, half a tablespoon to a tablespoon. I like to just really fill them so you definitely get a nice bite as soon as you bite into the cupcake of the maple pudding filling. And now that these are filled, I'm going to pipe the maple frosting on top. So I'm just gonna cover this cupcake with the maple frosting. Like that. And now I'm gonna top these with the caramelized corn flakes. Top 'em off. It's the perfect way to complete a breakfast cake. You have a nice banana cake, the maple pudding filling and the maple frosting all in one bite. Mm, oh, yeah. I'm ready for that big meeting. I think these are the perfect way to start your day. You have a nice rush of sugar instead of that average bowl of corn flakes. So dig in. - Hey, guys, so today I'm gonna show you how to make a potato rosti, which is usually a favorite in Switzerland or in the Azas part of France. It's absolutely beautiful and you can have it for breakfast every day. So we're gonna start off by just chopping up some bacon. Got about three strips here. We're gonna go ahead and throw that into a pan here. I just wanna get that nice and crispy. While that's going, we're gonna go ahead and chop up one-half white onion. I just need that to be finely minced. Now the way I'm doing my rosti today is actually not traditional at all, just because I like to add different types of flavors to it and everything. So we're gonna go ahead and throw in our onions with our bacon, that should be crisping up nicely. We just want those onions to kinda sweat out and give them a beautiful flavor. To that, we're gonna add a little bit of my spring onions here. I'm gonna use mostly the white parts. And I'm gonna keep the green parts for later to put them right on top. I've got one bowl here. What I'm gonna do is go ahead and grate my already cooked potatoes. About one-third the amount of potatoes that are in there, we're gonna equal it with some cheese. So this will really help just bind everything. It'll also release a lot of fat into the pan. And all that flavor's gonna come from there. And then, finally, just two pieces of garlic. My bacon smells just about done. So we're gonna go ahead and toss all that in to our potatoes here. Season the whole thing with a little bit of salt and some black pepper. Once all that is properly mixed, we're gonna go ahead and get one pan nice and hot with a little bit of oil, tad bit of butter. I don't wanna burn it so we're really gonna start at a very low fire. To properly shape it, you wanna just slightly mash things together, that's so it could stay together in the pan. And then we're gonna use our hands just to help us make a nice complete patty out of it. Once one side is nice and brown, we can go ahead an flip it. And we're looking for that nice golden crust like we have here. Two minutes on this side, just for that cheese to really just melt through beautifully. I'm gonna get my plate out. And then we're gonna go ahead and place our rosti right on top. And that is so gorgeous. You can see all that cheese is just oozing out of it. And then we're just gonna top it off with just a little bit of vegetables. So we've got some spring onions and some parsley. And that's how I make my version of a delicious Swiss style or Azasan style rosti. This is seriously one of my favorite dishes and its one that reminds me of my childhood so much, 'cause potatoes was everything I ate when I was younger. A nice big bite. You have to try that. That is delicious. And that's where my French ends. We're going to be making French toast, but with a twist. It's vegan, so there's absolutely no eggs, but it's still delicious. You're gonna love it. Let's get cracking. I'm going to start the recipe by grabbing my flax seeds, because they need to soak in the plant milk. So I'm gonna pour them into the dish. And this is where all the ingredients are going to be because the bread needs to soak into this dish. And then I'm just gonna pour in the oat milk. Flax seeds work as an egg replacement. They absorb the liquid from the milk really, really nicely and they just make the batter thicker. Next, I'm going to add in some ground almonds. These, again, just make the batter a bit thicker. A big pinch of cinnamon and quelle surprise, some vanilla, because what would a Venetia recipe be without cinnamon, vanilla, and wait for it, maple syrup. We also have some sweet miso paste. Now sweet miso paste is amazing for loads of reasons. It has an incredible favor. It's got a really nice umami balance of sweet and savory. But it's also fermented, which is brilliant, because our tummies and our digestive systems love fermented foods. And then another secret ingredient, I'm adding nutritional yeast. Now if you are veggie, or you're trying to eat less dairy, you need this guy in your cupboard. It has a really, really nice cheesy flavor. And it just kind of brings the flavors of this dish together and that's why I love it. Mix that all together. You want this mixture to sit about 10 minutes just so it has a great opportunity to thicken up. And then it's time to turn your attention to the bread. I'm using sourdough that's a couple of days old, just because that works really well with this recipe. I'm going to turn the hob on and then add a little bit of vegan butter that you could use. Oil, that works really well, coconut oil, vegetable oil. While that is melting and the pan's getting nice and hot, I'm going to start soaking my bread. And then flip over. The sound just gives me so much joy, I can't even express to you. It just makes me think of a kind of lazy Sunday morning where you can just hear the sizzle of lots of things like bacon, which obviously aren't in this recipe. The bread is getting really nice and toasty. And it's absorbing all of that flavor. And it's just gonna be the perfect kind of mix of crunchy and gooey and, oh, my gosh, it's making me hungry. And then it's time for the best bit, decoration. I really like using yogurt for this dish, 'cause it just makes it more breakfast-y. And it's a really nice contrast in color, too, the berries. And then the best bit, maple syrup. ♪ Woo, yeah ♪ There you have it, Venetia's Vegan French Toast. This is the perfect weekend brunch. It's got the best mix of ooey, gooey, crunchy, crispy and those amazing toppings. You've gotta try this, you're gonna love it. - These decadent cinnamon sugar waffles topped with strawberry ice cream are the perfect way to jazz up your morning and add a little bit of sweetness to your day. Let's make these. For the batter, I'm starting with the wet ingredients first. I'm gonna drop my eggs in my mixing bowl. I'm going to add a splash of vanilla. Next, I'll pour in my milk and a little bit of oil. And then just grab my whisk and whisk it all together. Set that aside and get started on my dry ingredients. I have my all purpose flour. To that, I'll be adding a little bit of cinnamon for some flavor. Next, I'm adding the baking powder and my sugar. And a little pinch of salt. And then just mix that all together. And now I'm just going to combine the wet ingredients with the dry ingredients and whisk this all together until I have a smooth batter. And whisk until you have no clumps remaining. I have my waffle iron heated and I'm going to add my waffle batter into the center. And give that a few minutes. While I'm waiting for my waffle to finish, I'm going to work on my cinnamon sugar coating for these waffles. Going to combine some brown sugar and white sugar in a bowl. Going to add some cinnamon to this mixture and just a touch of nutmeg. I'm just going to mix this all together in my bowl. And now let's check on that waffle. That looks perfect. Time to get it plated up. Gonna carefully lift that out of the waffle maker. And I like to break these up into little pieces. To get the cinnamon sugar to stick better to the waffles, I've just melted some butter and I'm going to coat both sides of the waffles with it and then dip them into the cinnamon sugar. But I'm not done yet with my waffles. Today, I'm adding extra garnishes. I'm gonna pour some maple syrup over the top. Next, I'm going to add some sliced strawberries to the top. I love adding fresh berries to this recipe. And you can add your favorite type, blueberries, raspberries, or even blackberries will work great for this recipe. And now for my favorite part, the strawberry ice cream. I'm gonna add a large scoop. And when you add the ice cream to the hot waffles, it just melts all over everything and it tastes so good. Time to dig in and enjoy it. Mm, these waffles are as good as they smell. They're just so full of flavor. I love the cinnamon sugar and the ice cream on top, my favorite way to enjoy waffles. Now go make them for yourself. - We're turning cauliflower into waffles. And the best part is that you can top it with anything you want. Let's get started and I'll show you what I put on mine. First step is to make our cauliflower dough. We're basically gonna break apart the cauliflower and we'll later turn it into our waffles. It's gonna be easier to process it. And we're gonna start introducing these in our food processor. It'll make it easier. There you go. This is a pretty big head of a cauliflower. So I'm not gonna be using it all. Think a medium one will do for the recipe. We're going to be pulsating. That's the best way to do this. It has to get to like a couscous-y consistency. Gonna move things around a little bit. And I'm also gonna be adding some garlic salt. This'll be good to add it here 'cause it's going to release some of its liquid. And we need to get that liquid out. Garlic cauliflower rice. We're almost done. And I think we're good. You're gonna grab a clean towel. We need to milk our cauliflower. That's basically we're gonna squeeze it out to take most of its liquid out. And we'll do this in batches. You'll thank me for it, 'cause it's quite a work out. Put it in the center, make sure you wrap the towel around. And I'm gonna have this bowl here otherwise I'll make a mess. And just start milking it. So we're gonna transfer the dry cauliflower rice to a clean bowl. Now we're just gonna grab another clean towel and do the rest. All of this was in our cauliflower. We don't want this. We want the real good stuff. So now we're gonna be adding the rest of the ingredients so that our cauliflower waffles don't only look good, they taste good just by themselves. Some cheese, this is regular mozzarella. This is gonna help bind our waffles together. Asiago cheese, you can choose any favorite melting cheese that you want. Plus I'm gonna add some chives. Look at that onion-y goodness. And another binder are the eggs. So we're gonna add three eggs. Now we just have to mix all the ingredients very well together. You can do this with a spatula. We're gonna transfer it to a baking sheet prepared with parchment paper. And we're just gonna add a little bit of olive oil on top just so the cauliflower pizzas don't stick. The reason why we're making these as pizzas first is that it's going to help us create that waffle shape later. Just grab like a handful of your dough. You can use your hands for this. I like using my hands. It's easier. We're just going to create like little fat pizzas of cauliflower. Make them round, it'll help the waffle maker. Now that you have your fat cauliflower pizzas, we're going to stick them in the oven. It's been preheating to 450 degrees Fahrenheit. And we're just gonna leave them there for 10 to 15 minutes until you see that they are golden brown. Cauliflower pizzas are here. Now we're gonna turn them into waffles. I've already heated up my waffle maker and added a little bit of cooking spray. We're gonna be grabbing one by one. Perfect. We're gonna put it in the center. Ooh, hear that. It'll only need to be there for a couple of minutes, not much, 'cause it's already cooked. We just wanted to get the shape. Perfect. Plate, off you go. Okay, so we're making savory waffles. As you can see, I have an array of toppings here. And you can put whatever you want on them, guacamole and Mexican chorizo and Cotija cheese if you wanna make like a Mexican waffle. But if you also wanna make a caprese style waffle, you can also use burrata or fresh mozzarella, cherry tomatoes, a balsamic vinaigrette, basil. Mm, delicious. Wanna call this the American breakfast waffle? Bacon and a sunny side up egg. But I'll be making a really great one. I'm gonna turn this savory cauliflower waffle into an avocado toast. So I'll be adding spinach, avocado slices, a couple of red onions, a little touch of color to the dish, a bit of pepper and a pinch of salt. Ooh, baby. There you have it. My veggie avocado toast cauliflower waffle. That's a long name. Let's just call it an avo-cauli-waffle. Now let's dig in. Mm. There's so much flavor in this waffle. It's a whole difference species of waffles. You have to try this. Thanks for watching. Hope you like this recipe and that you try all the different toppings. I'm Maria and I'll see you next time. Bye-bye! - Hey, friends, Dan Churchill here. Whether you call it burcha or overnight oats, this salted caramel wonder is gonna be the best start to your day. Let's get into it. Are you ready? Get your stopwatch prepared, 'cause this is how simple it is. In go your oats along with these amazing protein packed chia seeds. Chia seeds can hold 20 times their weight in liquid. And your amazing sprinkling and raining goodness of the coconut. Along with that, we have some chopped up dates. If you've never tasted dates before, have a think about it when you bite into it. It's quite caramel-y, it's so soft and so sweet. A pinch of salt and the naughtiness of almond butter. Then all you do is finish off with your almond milk. And you can use dairy milk, if you wish, coconut milk. And don't be alarmed 'cause what's gonna happen is overnight these oats an the chia seeds are gonna soak up all that liquid. They're thirsty. Give it a good mix. This another one of those amazing breakfasts that you can make in bulk and then in the morning, take it out of the fridge, create a portion. Not only you're winning on flavor, you're winning on time and that is seriously always gonna bring you a smile. Cover it with some plastic wrap. And then pop it in the fridge overnight. And then get ready for the magic in the morning. So let's set this scene a little bit. You wake up in the morning. You've already done all the hard work, which has effectively put everything into a ball. You lift off your plastic wrap and transfer it into a bowl. The dates have become even more chewy and decadent. You've got the combination of the pinches of salt with that sweetness, and of course, the almond butter. The richness of that is just unbelievable. Now you can get creative by adding whatever you want to top it off. Obviously berries are always gonna be a winner for me, the color. If you want it to be a little bit more liquidy, because there's oats and it's cheesy, it can soak up all that almond milk, just add a little bit more just before you tuck in. And this thing is so fibrous. It's full of goodness. You are gonna have the best start to your day. It's gonna be filling, it's gonna be nourishing, and full of tastiness.

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