Upgrade to Tastemade Plus to enjoy this video

Try it free!

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Transcript

- Sometimes you just gotta eat your feelings, and the best way to do that is with brownies. Let's go make 'em. Caution, brownies are decadent, so even the raw kind can't be eaten for every meal or else your brain will explode. That's just science. Cinnamon is often disregarded as the flavor that just happens to be in your oatmeal, but it's actually really good for you. It helps regulate blood sugar, it's good for your digestion, and it also helps lower cholesterol. Besides, it's real good. So let's make these brownies. This is actually really nice because there are very few ingredients. I am going to use a food processor, but you don't necessarily need to. I am going to pour in some almond milk, maple syrup or agave, whichever you prefer, salt, and cocoa powder. And the most exciting part is using the vanilla bean. You don't have to, they're kind of expensive, so if you don't wanna use one you can use two teaspoons of vanilla extract, which works great, but I just love using the vanilla bean when I can. The flavor is just so amazing. You just kind of slice through the top and then you just scrape the seeds out from the middle. Doesn't look like much but it adds a lot of really amazing flavor. So now, I'm gonna bring in an extra mixing bowl, this looks really awesome, and to this I'm going to add my nut flour in. I'm just gonna put a little in at a time, fold it in to the batter. Add a little bit more or the rest of it. You can really use any nut you like, any nut flour you like. I'm using cashews because they're really rich and creamy, they're perfect for brownies. Okay, this looks great. It's nice, sticky batter. I'm gonna pull out my dehydrator sheet. I have the non-stick Teflex sheet on here, which is gonna be perfect for brownies. Just gonna start to spread it out onto the sheet. So as I'm spreading it out you can see the little chunks of cashew in here. I like it to have a little bit of texture, a little bit of crunch when I bite into it, but if you want it to be smoother just let it run for longer or just buy pre-made nut flour and then you won't have to deal with that, but I like the texture. Okay, so I'm spreading it to about somewhere between a half inch and a quarter inch. They're actually pretty thin for brownies, but these guys are super rich, and we're also gonna put a ganache on top so that'll give it a little extra height. This looks nice and smooth. I'm gonna put it in my dehydrator overnight because that's where I get the best texture. You could also use your oven, totally fine, but I prefer it in the dehydrator so that's what I'm gonna do. Welcome to tomorrow morning. We just did time travel. This is nice and firm to the touch. This is the point when I'm just going to flip it. Now, I'm gonna stick it back in the dehydrator, I'm gonna use this giant grill flipper. Basically try to get under each side so that it doesn't break when you lift it up. I'm not saying that it's not gonna because it might, but-- Ta-da! Okay, so I flipped it just so we get that last bit of moisture from the bottom. It'll all just get soaked up pretty quickly. I'm just gonna put it back in the dehydrator for about an hour. In the oven you could probably do about 20 minutes, if you were to use an oven. I'm gonna pop it back in. Okay, so it's been about an hour, I'm gonna go check on my brownies. These guys look perfect. I'm just gonna let 'em cool right here and make my ganache, let me grab the ingredients. Stepping over my dog. Okay, so here are all our ingredients for the ganache. Super simple, just a little bit of coconut oil, maple syrup, salt, cinnamon, which is just gonna add a nice flavor to the brownies and it's good for you, remember? Cocoa powder, alright, let's blend this up. Perfection. And we're just gonna pour it straight onto our brownies. Just don't get too crazy 'cause it is gonna creep out to the sides. So if you're doing this in the oven and you have a brownie tin that'll actually be really good for catching the sides of the ganache on this part 'cause it is gonna go over on the sides a little bit, which is fine. So now, I'm gonna hurry and put this in the fridge so it'll set up. It takes about 30 minutes in the fridge, usually. Okay, these guys are really thin for brownies, so if they're too thin for you, you can kind of stack them up. They look really cool stacked up. I'm actually gonna try to cut them with a pizza roller. They're thin, but they're really rich. Don't be fooled. Some people like their brownies fudgey, some like 'em cakey, I really like mine fudgey and that is what these are 'cause I make this stuff for myself. Okay, and that's it, these guys are all done. This is a great recipe to have on hand over the holiday season. They're really good to bring to a party, they're really good to wrap up as gifts, and I'm just gonna eat some right now. So don't worry about it. Now I ruined 'em all. So this is my dog, Buzz, these are my brownies. I hope you like both, I sure do. Dogs can't eat chocolate, tip for all of you out there. It's natural, it's a natural part of digestion. It's good for you, don't be embarrassed. Do you want me to do it again? Do you have trouble making friends at parties? Why worry about those losers when you can hang out with your new friends; these raw, vegan, and gluten-free dips. Let's go make 'em. Let's start with the hummus. So each one of these basically follows the same rule. I like to add my liquids first, along with the spices, and then add my solids in. This just makes sure that everything gets really well incorporated so we're gonna do that with each of these recipes. I'm gonna add my lemon juice, garlic, some paprika and some Cayan, and a little bit of salt, and let's just blend this stuff first. You don't need to get crazy with this, you just wanna get it all-- I have peeled and chopped up some zucchini. These are three small zucchinis. Just dump it in. Okay, and now we're gonna add in our last ingredient. Do you remember when we made almond milk? We just soaked some almonds, ran it through the blender, and then squeezed out the pulp and we had our milk? Our milk is right here and this is that pulp, and I got a lot of questions about what to do with it. This is a great thing to do with it. Use it as another base in your hummus. You can just take it directly out of here, I'll just show you kind of what it looks like. It's just almond meatiness. That's not a word. Just put it right in, I'm gonna put a cup. Let's just blend it up one more time. Okay. Respect your machine. This looks great, smells really good. Just looks like hummus, which is amazing because it has no chickpeas in it. Just gonna add it to my bowl here and get some veggies to dip in it. It's gonna be great. Here's my friend number one, hummus. Now on to our next dip, everyone's favorite, ranch. Ranch holds a very special place in my heart. My mom used to make my sisters and I eat five piece of broccoli and five carrots every night and the only way I could deal with it was to dip it all in ranch. So we're gonna make a raw, vegan, gluten-free version right now. We're gonna start with our liquids and herbs, like we do. So here's our lemon juice, chives, which I've kind of chopped up. A bit of dill, actually meant to do parsley but I didn't have it so I'm using dill. Dill with it. Some onion powder, garlic, and a pinch of salt. Let's blend this up, boop. Okay, it's already looking good. So now, for the base, super easy. I soaked these cashews overnight, I am just going to drain them right here and dump them in. Oh, man, this one smells amazing. Okay. And let's blitz it. Okay, so this is actually not moving. It's a little too thick right now, so I'm gonna cheat and add a little bit of water. Just start with a little and then add more if you need to. I'm gonna add, like, a half a cup. If you poke a hole kind of into the mixture in there, it allows the liquid to get down to the blade, which is a hot tip because otherwise the liquid will sit on top. So that's a hot tip. Perfect. It smells amazing. I really want to eat all of this right now. Does it look like ranch? Yes. Does it taste like it? Probably kind of. I wanna dip all my broccolis and carrots in you. Okay, so here's our ranch. And now it's time for something sweet. Now we're gonna make our caramel dip, or caramel dip. Caramel dip, what do people call it? Caramel, caramel, caramel, caramel, caramel, caramel, caramel, caramel. We are going to start with our liquids, like we do. This is just a little bit of coconut oil, that's important. A little lemon juice, a little vanilla, and a little bit of salt. Let's just blend it real quick, just a couple seconds. Okay, now we are going to add in these dates that I have soaked overnight. Dates are nature's caramel. I'll just dump 'em straight in. Good thing I have my spatula to smoosh down the sides. Just gotta make sure that the liquid gets down there 'cause it can get stuck at the top. Okay, this actually is really perfect. So I can show you what it looks like, but it's this, like, gooey, delicious caramel that we are going to dip some apples in. So let's put it in this bowl. Oh, God, that looks delicious. Okay, so now, for extra credit and extra cuteness, we are gonna do a fun little project. Look at these adorable little apples. What we're gonna do is make little caramel apples. So step one, get your adorable little apple and your candy stick, stick it in there, dip. Oh my God, it's perfect. And now you can either just stick it straight onto your wax paper, which is great, or roll it in some cacao nibs, right? Oh my God, it's so cute. I also have some chopped pecans right here, so let's do that. I could do this all day. So once we've got these all done, we're just gonna stick them in the fridge until we wanna eat them because the caramel, it has a little coconut oil in it so it's gonna set up a little bit more than it already is. It already looks great but this'll be great, too. Now, we're just gonna get a bunch of veggies and fruit cut up to dip in all of these things. I'm gonna cut up some peppers. Really, for the hummus and the ranch, you could really use any veggie. It's perfect to, like, bring to a party, especially if you choose some really bright veggies. Really beautiful. I'm cutting up an apple right now that would be great in the caramel dip. Let's do some of these adorable cucumbers and I love putting radishes in a veggie platter. I'm just gonna leave that as is 'cause they're adorable. Also, got some fennel here. I could eat this fennel like an apple, I love fennel. So we've got all our veggies and our apples cut. Now I'm gonna pull in all of our dips. We've got our gorgeous hummus, our beautiful ranch, more adjectives, and the caramel, which I am most excited about. It's cool to make friends at parties but, really, have you ever met a better friend than ranch? So bad. Hey, good to see ya. How's your mother? Yeah, I like that record. What's your sign? Oh, I don't like gymnasts. You wanna try this dip? Three reasons why you should make your own sauerkraut at home. Number one, it is super cheap. Number two, it's really easy. And number three, it is extremely good for you. Let's go make it. Not much to see here. Probiotics are a total buzzword right now and that's basically what's in sauerkraut. Sauerkraut's, like, the old-school probiotic. It's got tons of good bacteria in it, which is great for your gut, really good for digestion and immunity, and it's also like giving your vegetables super powers. So we're gonna start out by chopping up our cabbage. I'm actually gonna put an apron on for this because it can get a little messy, and also, this is a borrowed dress. Okay, so we will chop the cabbage in half first. So once you have it in half basically we're just gonna go around the core, cut it in little wedges. I try to get it as thin as I can. Cabbage is a great source of Vitamin A and C, really high in fiber, that's a great thing to eat on its own and even better when you ferment it. So that's what we're doing today. So at this point we're gonna put our cabbage in a bowl to massage it up. I like to do half at a time and half of my salt, which is gonna be about a tablespoon Kosher salt. Get that on there and then we're just gonna massage like the dickens. So what we're doing as we're massaging it is basically pulling the water out. This is starting the whole fermentation process, which is gonna create this brine, which is what creates the souring in the fermentation process. The salt actually keeps it crunchy after you've let it ferment for a few days. So that's good, you don't want soggy kraut, am I right? Let's add the other half. This process is actually really easy and it's such a cheap thing to make that once you do it once you'll want to make it all the time. It's also very therapeutic, squeezing out all your problems. So it'll probably take about five to ten minutes of massaging to draw the water out, start to break it down. You should be pretty good to go after five to ten minutes. Now's the point when you can get really creative and add some extra veggies in there. I'm going to add beets because I just really love the color and it's adding a ton of nutrition; Vitamin A, Vitamin C, more fiber, all that stuff. I'm shredding it with a box grater because we want it broken down a bit more so that it can be fully incorporated in with all the cabbage and we can massage it all in together. And it's gonna be beautiful, which is important. Okay, that looks great, I think that's plenty. Now, for some extra flavor, I'm gonna add in some juniper berries. You could also add caraway seeds. That's, I think, the most common one, or coriander seeds, but I love juniper berries. It's like a small handful, a couple tablespoons, and now I'm just gonna incorporate everything. Just massage it all together, yeah, and even since I've left the cabbage sitting here on its own, more liquid has come out. I can already feel it, so it's happening. Now all we have to do is put it into a jar. They sell containers that are specifically for making sauerkraut but you can just as easily use something that you probably already have at home. I'm gonna use this jar. Any sort of, like, mason jar will work. Just make sure it's nice and clean, there's no soap residue, nothing like that because we really want the good bacteria in here to thrive. Just grab some, I like this part, and smoosh it in. Oh, God, that color. I'm gonna smoosh it. Oh, it's so liquidy and wonderful. So basically we're just grabbing this stuff by the handful, punching it down, doing it all over again. You can see how much liquid is coming out of here and that is all just from the salt. It's this awesome purple-red color. So it's gonna be important that when we leave it to ferment, that the liquid is above the top of the sauerkraut. That keeps it from going bad. I am actually just gonna pour some of this liquid straight in. Now, if you're out of liquid at this point and you still have some kraut that's popping up, you can just add a little bit of water to make sure that it's covered. The other thing we're gonna do is add a weight on top. So I'm gonna use just this little jelly jar, I'm gonna put some beans in it. You could also use a rock, some people do that. Anything that will weigh it down that's clean is gonna keep the kraut from rising up to water-line, to the kraut juice line. Oh, man, look at that, so that's great. And now, I'm just gonna cover it with some cheese cloth and hold it in place with a rubber band. You can use twine, whatever you have on hand. Now that we have our kraut all set up, we're just gonna find a nice, cool place for it. Somewhere between 65 and 75 degrees is perfect. And just gonna let it hang out. You wanna check on it every day or so just to make sure the kraut has not crept up above the water line. If that happens, you'll wanna add a little water, add a little weight maybe. Just gotta keep that liquid line above the kraut. There's no hard and fast rule about when it's done. You wanna check on it after about three days and taste it just to see if it's to your liking, it depends on how tangy you like it. You can let it go for a couple more days if you want it a little tangier. You can keep it in your refrigerator for up to two months, although you would definitely eat it all before then. Great on sandwiches, just a really easy, delicious way to incorporate probiotics into your diet. Also the cheapest way to do it, which is my personal favorite.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.