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Laura makes Borscht, a Russian beet soup, sneaks some snacks into the movie theater, and has a donut party with some "friendly" police officers.

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Transcript

- Borscht sounds pretty old world, but it's got a lot of ingredients that are very trendy in the health food world right now. If you're getting caught up with the name, just call it beet soup. Let's go make it. This is veggie stock. Is it hard to make, Laura? No it's not. Basically you just take your veg scraps from throughout the week, put 'em in a pot, boil 'em up and strain them and then you have delicious veggie stock that you can use in pretty much anything, including some delicious borscht. So the first thing we're gonna do is saute a bunch of stuff, so I'm gonna get my stove on. This one's not raw, but it's vegan and it's gluten-free. I like using coconut oil because it does really well at a high heat. So we're gonna start off my chopping up some leeks. Really just gonna use the white part from here to here. So I'm kinda treating the leeks like onions, I'm putting them in first with my garlic. Flavor-wise they're just a little bit lighter, softer, and they're really good texture-wise in the soup. I'm using three which will be perfect. They cook down a lot. Okay, our pot's looking nice and hot. The coconut oil's good and melted. No leeks in here. Let's add some. And I'm also going to add in my finely chopped garlic. And give it a nice little stir. So now that these are sauteing I'm gonna chop up my carrots. I'm just doing these in little kind of dime shapes. Try to get 'em all pretty much the same size so they cook evenly. I'm also gonna chop up my beets which are already peeled. Just gonna do a little dice. I like to do these last 'cause they usually stain everything. Borsch would be nothing without beets, so. That should be good. So we're gonna add our carrots and I'm gonna drop the beet. Into the pot. Give it a little stir. And now is a good time to put in some thyme. Just in time. It's very musical soup. It's already smelling great and now just a pinch of salt and pepper and let's give this another stir. So these guys still have a little ways to go. Beets take awhile to soften up, so don't freak out about that. They're gonna take a minute. Or 20. Okay I'm gonna add some spices. These are juniper berries which are kind of a classic borscht spice. You often see juniper berries in sauerkraut, things that are pickled as well as caraway seeds, also a very babushka spice. And now we have a bit of tomato paste, which is gonna act as a great thickener and add some more flavor and also some Dijon mustard. I don't want it to dry out too much at this point, so I'm gonna add just a little bit of vegetable stock. You don't have to make your own vegetable stock. You could buy store bought or you could just use water, really, but it's super easy and it adds a lot of flavor. So just take stock of that tip. Okay so this has been going for about 10 minutes. Now we're gonna add a few more things in, starting with our butter beans, and just FYI, these beans are already cooked. You can use canned if you're in a pinch. And we're also gonna shred some cabbage. I'm using red or purple cabbage. Just gonna shred it really thin and get it in there. This is great because it goes along with the rest of the really deep, bright colors. Just about half a cup. Okay, we're getting all this mixed together, everything is turning bright red already, and now I'm just gonna add the rest of my stock in. Up until this point we've kind of just been sauteing all the vegetables, now we're turning it into an actual soup. So this has been going for about 20 minutes. You can see that the liquid has really cooked down a ton. Flavors are more concentrated. So lastly, we are going to add apple cider vinegar. It has kind of these active enzymes which help you digest which is gonna be really helpful because you're eating beets and cabbage and other things that might need help digesting. So we're putting that in last. Gonna just stir and that's it, we're good to go. Let's plate this up. Let's just ladle it up. Make sure you get all those nice veggies. Sometimes they kinda sink to the bottom. All right. Mm. Can't beat that. I actually have a special guest today, Jimmy Wong from Feast of Fiction. And what is your show about, Jimmy? - We make foods from fictional things, so books, video games, movies, if it exists in there and you wanna eat in real life, Feast of Fiction's got you covered. - That's awesome. - You a big movie fan? - Oh yeah. - Yeah, what's the last movie you saw? - The Titanic. - The Titanic . - Is it not good? Obviously I don't go to a lot of movies, but when you do go, the snacks are a little dicey at the movie theater. - Have you ever seen them pour the butter on the popcorn? - I have, yeah. - It's disgusting. My mom one time brought a bag of popcorn into the movie theater, she just smelled like popcorn and everyone knew what was happening but no one was like, "Ma'am, you're gonna need to open your purse." - Uh-uh, I just smell like popcorn. - Yeah that's right, it's my perfume. - So in honor of Mrs. Wong, we are gonna show some snacks that are healthy and delicious and Mrs. Wong approved. We're gonna start by making some apple rings. We need some mandolines, if you wouldn't mind grabbing one. - [Jimmy] Absolutely. - Os we have all different kinds of apples here. You can really use whatever you want. Some people like a sweeter apple, some more tart. We're gonna start out by coring them. Oh God. - I've never seen this happen before. - Neither have I to be perfectly honest. - [Jimmy] But you know life's about the adventure. - It is something. - Probably take a look at that one. You're just like yeah just let me just do this somewhat dangerous activity staring out into the nether. That was a good core. - Mandolines are nice 'cause you can get really uniform little rings. So we want them kind of thicker because if we make them too thin when we dry them out they're gonna be like apple chips. Also I recommend using the little safety thing because I have cut my fingers on mandolines many times. - They're very-- - In many kitchens. - Very dangerous. - You're doing a great job. - Thank you. - [Laura] You're welcome. - Let me collect these cores out of here. - If you have a juicer, you could juice those cores. - Really? I was thinking of like pretending they're cigars or something, you know-- - Or you could do that. - No, okay. - So if you don't have an apple corer at home, which many people don't-- - I don't. - I don't either. You can just mandoline and then, get a little cookie cutter and then just press that-- - Right into the middle? - Mhm. - Thanks. - Mhm. - And look at that. - The nice part about this is that both sides look cute. - [Jimmy] Aw. - Now we're just gonna sprinkle a little bit of cinnamon, a little ginger, and I'm gonna microplane a little bit of nutmeg on here. I'm just tossing it all up to get it pretty evenly distributed. You just don't want all of the spices on one. So now we're just gonna stick these on a dehydrator sheet. Most people don't have a dehydrator at home. We're gonna use a tiny one today, it was only $150, FYI. Amazon. But you can also just stick it in the oven at 200 degrees for two, two and a half hours. Okay I'm gonna put these in the dehydrator. - [Jimmy] It kinda looks like an oven, you know? - [Laura] It's like an Easy Bake Oven. Now we're gonna make our Brussels sprout chips. - Interesting, so I love Brussels sprouts. I think they're one of the most delicious, yeah, absolutely. - 'Cause it's like the big joke that nobody likes 'em. - What? - There's sort of a little bit of a trick to this, because you know how Brussels sprouts have kind of a little cone core? So what you do is just keep cutting a little bit higher and pulling off the leaves that'll come off. - Yeah you're working your way up the Brussels sprouts, unlocking more leaves as you go. - That's right, these are gonna shrink down. You're gonna want enough of it that you can be like munching on it out of a bowl. Satisfy the hunger. - And share with a friend potentially. Now maybe that's the thing, maybe you just need more cool peeps to go to the movies with. You think that's the cause? - You calling me out on being a loner right now? - No, not at all, 'cause movies are expensive. - You calling me out on being poor right now? Okay, I think we have enough. - Okay great. - [Laura] Now just pour a little bit of olive oil here. We just want enough olive oil to evenly coat it. Usually I put a tiny bit on top and then kind of-- - [Jimmy] Ooh, do a little toss. - And then, I'm gonna lay these out on a cookie sheet. So the important thing here is just to make sure that they're not touching, because then they don't crisp up in the right way. - As well, right. - We're gonna stick these in the oven at 200 degrees for about 20 minutes. Okay. - How's that look? - That looks great. - Awesome. - I'm just gonna pop this in the oven. - Awesome pawsome. All right so the apple rings are in the dehydrator, the Brussels sprouts are ovening it up. We're missing one final snack. - What could it be? - I don't know, I'm feeling a little-- - I think we need some chocolate. - [Jimmy] All right. - We are making almond butter cups. Which are kinda similar to Reese's Peanut Butter Cups. Super simple, it's just a couple ingredients. Some coconut oil and maple syrup, and some cocoa powder. - [Jimmy] Nice. - And then we're just gonna stir it up. So basically all you need are these little cupcake liner little papers. - So cute. Look at this consistency, this is great. - It's phenomenal. We do want it to be a batter, kind of. You're doing a good job. - Thanks. - You're welcome. So another little trick, lift the little cup and kind of like spread it around. - Ooh. - This is going to ensure that there's chocolate along the sides. - Right, so we're really getting a cup then. I get it, I get it. - It's pretty much like a dance move. Once we have all these filled up, we are just gonna stick these in the freezer for about five minutes. Just harden 'em up real quick. - Sounds good. - While those are in the freezer, I'm just gonna check on the yummy apple rings-- - Oh please do-- - Real quick. - I'm just gonna sit here and hope they taste good. They smell good. Mm, apple rings. - [Laura] Wanna check on those almond butter cups? - These are solidified. - Awesome. - Perfecto-- - I'll grab these. Let those cool a little bit. - Ooh, mm. - This is just store bought almond butter. You can certainly make your own at home, but this is the quick way to do it. - [Jimmy] A little scooping action, I get it. - Just a little dollop. You can use anywhere from like a teaspoon to a tablespoon depending on how much you want in there. Again it's a good thing to do with-- - Friends-- - Friends and family. - [Jimmy] Yeah that's right. This is really satisfying. - Right? - It's almost like you're making little craft projects. I haven't done good arts and crafts since freakin' middle school it feels like, you know what I mean? - I don't know what you mean , I do lots of arts and crafts all the time. - Maybe I should just infuse my life with a little more arts and crafts. If you had to get food at the movie theater and you didn't have a sweet, healthy, cheap option like this, what would you get? - Junior Mints. - Junior Mints, nice. - Every time. - All right one last scoop just to cover it up, and then, we're ready to put these guys back in the freezer. In you go. - So those are almost done, Brussels sprouts are done. I'm about to pull the apple rings out of the dehydrator. And now we're gonna show you how to sneak them all into the movie theater. - Yeah, perhaps the most complex step of them all. Ooh, this is nice. Ooh yum yum yum yum yum yum yum. - So let's start with the Brussels sprouts. Once you pull them out of the oven, that's my favorite time to spice it up a little bit. I'm just gonna put a little bit of salt and pepper. As far as transporting it-- - So yeah you can just transport these cute little guys inside the theater, tuck it in the pocket and throw it in the purse. And when you're there, unfold it out and pour it in-- - [Laura] Stick it straight in for optimal munching. - [Jimmy] You can just eat with the rest of them. No one will even know the difference. - Step two is how we're gonna transport the almond butter cups. You don't wanna put it like in your pocket right here. - No, these guys will melt. - This is gonna melt all up on your body. So, we're gonna stick it straight in this Tupperware. - It'll stack well and they'll stay pretty frozen, especially if you take them right out of the freezer before you go. Look at that, convenient little carrying case. So what are we gonna do about these apple rings? - Oh I'm glad you asked. This is my favorite one. - Yeah? - If you can't hide it, wear it. That's not a phrase. You might not follow me on Instagram, but I do a lot of fruit jewelry like this. - Oh, look at that. - Yeah, we're just gonna thread them through and then you can just wear it like this and gnaw on it while you're sitting there. - No one will know any better. Beautiful. - So you can go all the way around if you like, but for now, it's just a nice little pendant necklace. - I like the different colors too, 'cause from a distance, that could definitely pass for some kind of high fashion jewelry. All right so now we have our Brussels sprouts ready to go, and fortunately for us we also have a cute little purse to stick it in. - Don't mind if I do. - Now these things are a little bulkier, so I don't know, big pockets, or you could probably stick it inside, back pockets would-- Wow, you are, that is-- - Would Mrs. Wong be proud? - Yep. So if anyone gives you grief, like, excuse me ma'am, are you wearing food? - No. It's art. - Yeah? What's it made of? - It's just art, you wouldn't get it, you wouldn't understand. - You look extraordinarily strong in the upper shoulder region too. - Oh really? Thanks. - Yeah I love that cut of that dress. - [Both] And scene. - And that's how you do it. I think we need to take our newfound skills to the movie theater and see if we can do it. Heard of any good movies that came out recently? - Dances With Wolves I've heard about. - Yeah. Yeah I think that's actually a strong contender for the Oscars this year, I heard it's making-- - Great, let's go see it, see if it's playing. - Let's do it. Which way's the movie theater? - It's over here. - Over here? - Yeah. - Okay, bye guys. - Are there raw donut recipes out there? Yes. Are they good? Nah, jury's still out. I feel like donuts should be light, fluffy, pillowy clouds of deliciousness. So I like to bake mine. This recipe is vegan, gluten-free, soy-free and refined sugar-free. Let's go make 'em. Oh hey look at all these gluten-free vegan ingredients. The first thing we're gonna do is make an applesauce, and I know what you're thinking. What are these, applesauce donuts? No they're not. They're just a really important ingredient for baking because they add really nice moisture and texture. And the apple flavor is really subtle, you're not even gonna taste it. So we've got our cut up apples in here. We're gonna add some lemon juice, maple syrup, cinnamon, and we're just gonna mix it up. The sweetness, the cinnamon, the acidity from the lemons, it's all just gonna soak in there in the oven. I'm using a silpat here but you could also just use parchment paper. So now I'm just gonna stick these in the oven at 325 for about 40 minutes. Oh look! There's already a tray that's done. Let's just use that. That only took two seconds, and then, put them straight into your food processor. Just make sure they're not too hot to handle. And that they've cooled off a bit. Let's blend. Okay. This looks great. It's nice and smooth, no big chunks. Let's move onto the rest of the donuts. So we're gonna start off with our dry ingredients. Some almond flour. Which I just like to use, it adds some protein. I like the texture of it. Some sorghum flour which sounds weird but it's just another grain. Some potato starch. These are all just gluten-free flours. We're gonna have some baking soda. Baking powder, which is not the same thing as baking soda. Some xanthan gum, salt, and then let's whisk. All right I can just set these aside and get going on wet ingredients. Gonna take a third of a cup of this delicious applesauce we just made. Maple syrup, the juice from one lemon. Coconut oil. And hot water. Gonna mix this up as well. There we go. And now, you're just gonna add my wet into my dry. And fold it all in. It's not as thick as say a dough. It's basically between a dough and a pancake batter. This looks great, just need to get it in the oven. I'm gonna use these cute little donut molds. I am going to spray these with coconut oil that I've put in this little mister. And now I'm just gonna spoon about a quarter cup into each mold. I'm just gonna go around the sides to make sure it spreads evenly, and it will expand in the oven so don't completely fill it all the way up to the top. So I've got my batter in the molds, but what if I wanna jazz it up a little bit? Well then I just reach for my blueberry chia jam that I made literally just by mixing blueberries and chia seeds and water. We're just gonna put it straight onto the top of some of our donuts. It just adds this beautiful color and texture and sweetness and the way to do it is really just to put three little dots on here and then kind of drag to connect the dots. Okay. A little bit goes a long way, so start small, otherwise you might end up with just a big splotch of jam. Okay we're leaving this set au naturel, and I'm gonna put them in the oven for about 10 minutes, rotate 'em, put 'em back in for about five to seven minutes and then they'll be done. And then we can just dump 'em. Check these out. That's a very pretty swirl. And here are our regular donuts. So these are actually great on their own, but as you can see here, I've got a few toppings, including a chocolate glaze. So I'm just gonna kinda twist it in here, pull it out. Pretty good, right? I think this looks real pretty. But you could also put one of these other toppings on. Like some coconut. Oh god it's beautiful. Let's do one with hazelnuts. I'm dipping the donut spongey side in, which was the side that was down in the actual donut mold. It just sticks better on that side. And now let's do some almonds. Now we can just put 'em in a cute little bakery box and there you have it. Everyone loves donuts. You could share 'em with your friends, take 'em to the office. Even share 'em with your cop buddies. You guys like donuts, right? - Yes, we do love donuts. - But you know what we like more? - [Both] Dancing.

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