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Laura teaches us the importance of probiotics (through song and dance!) while showing us some raw vegan versions of traditional dairy-filled dishes

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Transcript

- It's hard to come up with raw breakfast recipes that aren't just smoothies. Which, let's face it, just aren't that appealing in the cold winter months. However, I have two breakfast recipes, one that's super quick, you can make it throughout the week, the second is just a great Sunday morning treat. So let's go make it. The most important meal of the day, raw vegan, not gross, groats. Buckwheat groats look a lot like a grain, but they're actually just an edible seed. They're high in protein, they're nut and gluten free, and also just like your good old bowl of oatmeal, they help lower your cholesterol. So first off, as you can see here, we've had our groats soaking overnight. We're just doing that to soften them up and also once we rinse them off it's gonna remove a lot of the starchiness. Soaked groats all rinsed off. So now we are just going to mix our groats with a little bit of maple syrup, some cinnamon. Cinnamon's also really good for regulating your blood sugar. So it's a nice thing to have in the morning. Just a bit of salt. And lastly we're gonna add a tiny bit of Stevia. I use a mixture of Stevia and maple syrup because I like the flavor of maple syrup, but I don't want to spike my blood sugar that early in the morning especially. It's just a nice balance to use the two sweeteners together. And the maple syrup helps bind everything together. So, now we're just gonna mix it all up. You just want everything nice and coated. And now we're just gonna spread it all on a Silpat sheet. You don't want it stacked up. You want it spread out so that each little individual crispy is gonna dry out. Just make sure that you're giving them a little space in between each other. It doesn't have to be perfect, but you don't want it to try out in one big clump. So once you've got everything evenly spread out here, if you're doing it the raw way you can put it in your dehydrator overnight and you'll have breakfast by the morning. But I really want everyone to make this recipe. So today we're just gonna pop it in the oven for an hour or two, wait 'til it's crispy and you're done. So I pulled my finished groats out of the oven. I've let them cool for a bit right here. Now I'm just gonna put them in my cereal bowl and eat 'em. I'm just gonna pour some milk on here. That's like totally groats. Anyway, now we're gonna take it up a notch with the second version of groats. So fasten your seatbelts. Your seat groats. So let's get these out of the way. We are going to start by slicing up some apples. Kind of like a slim wedge. Hmm, yeah, that's what we'll do. Doesn't really matter, however you like them. You can use whatever apple is your favorite. I like them kind of tart. Different kinds of apples are nice. Vary it up a little. Also please note I haven't cut myself once. Now that we've got our apples in here, I'm just gonna add a little bit of coconut oil, vanilla extract, a little bit of salt, and some cinnamon, and just toss it up with your hands. I'm not adding a sweetener here because I think these guys are sweet enough just the way they are. And now we can just spread these out on a cookie sheet. I'm spreading them out on a Silpat. You can also use parchment paper, anything nonstick. Of course you can always do it in your dehydrator. So let's just pop these in the oven for about 45 minutes to an hour, depending on your oven. Okay, so we've got the apples baking in the oven. Now we're just gonna make a really simple cream. It's really gonna just take us from here to about here. So, we're gonna start with some cashews that I've been soaking. You can just soak it for about an hour or two. Strain those. And then just put them right into your food processor. So cashews, maple syrup, little bit of lemon juice to give it some zip pow. A little bit of vanilla, some salt, and some coconut oil which is gonna help it to kind of set up and be that creamy texture. I know that cashews are expensive. But this is like the extra special breakfast. This is not your every day. So treat yourself. Treat yourself every once in a while. Blend. Okay, so this looks fantastic. We are just going to pour it into this bowl to make it a little easier to assemble everything. It looks delicious. This stuff is the jam right here. And now we can just assemble everything into this cute little hipster jar. So grab some apple once they've cooled off a bit, groats, some cream. Oh, yeah. And repeat. This feels like a workout routine. Apple, groats, head, shoulders, knees, toes. And that's it. I don't know if you noticed, but this looks delicious. Good job Laura. This is perfect for Sunday mornings when you have a little more time, you wanna impress somebody. It's delicious. I've just impressed myself with this. So eat up. Vegan yogurt can be really delicious, but a lot of the brands you find in supermarkets have a lot of additives and fillers that you don't actually want in your body. So I'm gonna show you how to make a vegan yogurt that's pretty much just made out of coconuts. Let's go make it. A lot of people think of all bacteria as being bad, but there are actually a lot of good ones. I'm talking about probiotics. Let me show you. ♪ Have you trouble with your poo ♪ ♪ Inflammation too ♪ ♪ What should you do ♪ ♪ Life just ain't no fun ♪ ♪ With bad digestion ♪ ♪ Better get some microscopic inhabitants ♪ ♪ Where my germs at ♪ ♪ From the gut to butt ♪ ♪ Is ya feelin' that ♪ ♪ Get your colon goin' ♪ ♪ Bacteria don't ignore your flora ♪ ♪ Digestive tract don't play yourself ♪ ♪ Where my germs at ♪ ♪ Put the probiotic in the coconut ♪ ♪ No more colonics get regular ♪ ♪ Don't poo without it or you'll regret that ♪ ♪ Where my germs at ♪ ♪ From my gut to butt ♪ ♪ Is ya feelin' that ♪ ♪ Get your colon goin' ♪ ♪ Bacteria don't ignore your flora ♪ ♪ Digestive tract don't play yourself ♪ ♪ Where my germs at ♪ ♪ Put the probiotic in the coconut ♪ ♪ No more colonics get regular ♪ So as I was saying, probiotics are super good for you. They boost your digestion, they're good for your immune system, and they help your body better absorb nutrients and vitamins. So that's basically all you need. They're your best friends. Okay, so the most important part about making yogurt, aside from having really great probiotics is to sterilize all your tools. I'm talking the bowls, the spoons, the blender, your hands, everything should be super clean, hot soapy water, get 'em sterile. So the main ingredient for this recipe is coconuts. They're pretty much at every health food store now, and if you don't want to open them yourself, you can also ask the store to do it. Sometimes they'll open it for you and then just wrap it up and you can take it home. So the first step is to pour the coconut water out. Which I'm gonna reserve all over here in this bowl. And now let's just get the meat out. So just scoop it out with a spoon. I find that if I use the back of the spoon it helps me to take out like a big chunk of it at a time. So these are young coconuts, not that really thick meat that you'll see in older coconuts. That won't really work for this. We're trying to get the creamy consistency from this yogurt. And you'll see that some parts are a lot thicker than others but that's okay. Actually sometimes it'll even be a little bit pink. That is also okay. They're kind of all a little bit different inside. They're like special little snowflakes. Okay. And now I'm just gonna go through and get all the little pieces of husk off so that they're not gonna make it into the blender with the rest of our stuff. This part can get a little bit slimy and tedious, but trust me, it's gonna be worth it. You're gonna have delicious coconut yogurt. We're all done now. All the coconut meat goes in the blender. Okay, so that's all in now. This is going on the blender. Then I'm just gonna add a little bit of the coconut water we took out earlier. I like to just do a bit at a time because I don't want it to get too thin. It's probably about a quarter cup. I'm gonna blend. This already looks really great actually, but I'm just gonna add a little bit more coconut water. The other thing about using the blender is it actually heats up the coconut mixture a little bit to get it prepped for those probiotics 'cause they love that room temp or warmer temperature. This looks great. I'm just gonna grab my glass bowl and my spatula and get this all out. So you can see that it's already starting to look a lot like yogurt, which is kind of crazy because it's just coconut and coconut water. Now for the most important part, where are my germs at though? Oh, here they are. So when you're getting probiotics it's really important to get really high quality ones. Often that means getting them in the refrigerated section. Super easy. You're just gonna open up the little capsule. And you'll see a little powder and just sprinkle it on. I like to do two. Now that I've added these in, this is a very important part, we need to be using no metal. So before I used a metal spoon. There was a metal blade in the blender. But now that the probiotics are in there. No metal. Metal-less. No metal. Now we stir. Just make sure if it clumps at all in there, you just want to get it all nice and mixed in. The probiotics are here, too, party. Okay, now it's just gotta sit for a day. So we're gonna prep it for that by throwing some cheese cloth on here because we want it to still be able to breathe, but to keep bugs and whatever else could get in there out. And what's gonna happen, it's gonna ferment, and the bacteria are gonna multiply. And at the end you're gonna have yogurt with a bunch of really great probiotics in it that are gonna be really great for your stomach and make you really happy and you're gonna be like, Laura thanks. So I'm gonna go put this in a cool dark place. Okay. So it's been about 24 hours even though I'm still in the same dress. Now I'm just gonna give this yogurt a taste. I'm looking for that tart yogurt taste. If it's still sweet then we have to let it sit for a little bit longer. Oh no, it's yogurt. It's delicious actually. Now I'm just gonna bowl it up. So you can really put whatever you want on your yogurt. I have berries, some jam, some granola, some toasted coconut. And actually that looks perfect. Where are my germs at? Right here. Mm. A lot of people use the word squash when they really mean quash. You eat squash, you quash your dreams. This recipe is pretty amazing because you're essentially making a bowl out of the main ingredient, the acorn squash. It's basically the bread bowl of the plant world. Let's go make it. These little dudes are pretty fun guys. No seriously, they are a fungus. But they're also really high in selenium, they have immune-boosting properties. They're pretty much magic. The thing I love about squash is how hearty they are. Listen to that. That's a think rind. That's a very thick rind. In fact, you can use acorn squash for all kinds of things, like a bookend, a paperweight, use it as a doorstopper. You can even use them to help you get in shape. Ooh. - [Man] Acorn squash can be yours today for just three easy payments of $19.95 plus shipping and handling. Act now and get a second acorn squash absolutely free. While supplies last. - See, acorn squash is pretty cool. Now let's get started on the recipe. I'm not really known for my knife skills. However, I do know a trick for cutting squash. Instead of letting it roll around like this when you're trying to cut it, you just prop it up in the stem and then cut. You'll get the perfect little but still clunky cut. So you can see that I really cut it from top to bottom and I did it this way because that's the best way to make a bowl out of your squash. Okay, so now let's make our bowls, which means we need to scoop out all the seeds and stuff in here. These seeds are also great for roasting. But for now we're gonna get 'em out. Okay. So the next thing we're gonna do is just cut off the ends to make it more stable when it's sitting on the pan. This one's ready to go. Now I'm gonna get these all on a sheet pan. And I don't really need to oil this pan. It'll be fine just roasting as is. I am, though, gonna put just a little bit, just a little drizzle of olive oil, and a little bit of salt and pepper on top. So now I'm gonna get these in the oven so we can start working on our filling. I'm gonna start off by just heating up my pan with some coconut oil. Add in some shallots. Oh yeah. And also our garlic. We're just going until the onions are soft and translucent. So now I'm going to add in some mirin, which is a Japanese rice vinegar. It's really good. It's hard to get that flavor from anything else. I really love it. It's my new obsession. Some tamari, which is a gluten-free soy sauce. And some good old balsamic vinegar. These are just gonna really infuse into the shallots and garlic. This is already smelling really amazing. So while we're here I'm gonna add in some herbs. So here's some sage which is my favorite herb and smells amazing. A little bit of rosemary. Brup. And a little bit of thyme. Brup. In you go. So I'm just kind of trying to tear up all the herbs so they're not in huge chunks. So I'm gonna be sure to have this on low, and while that's simmering away I'm gonna cut up my mushrooms. So I'm just chopping up the whole thing. I'm not using the stem. I'm just gonna set that aside. But just little bite size chunks. You can cut them a little bit bigger though because they are gonna kind of shrink and cook down once they're in the pan. So again it doesn't have to be perfect. So now we're done with out shiitakes, and I'm gonna move on to our creminis. You can leave the stems on for these guys. The mushrooms are adding that kind of heartier texture when you bite in. It's toothsum, toothsum biting. Toothsum, so. Okay we made it. I am now gonna add in these lentils, which I've cooked already. It's nice because there's a little bit of extra liquid in here that we could have drained off, but it's just gonna help everything cook really nicely all together in the pan. Let's give this a really quick stir. So I'm just gonna add our mushrooms in a little at a time and just stir. Then you'll see that they start to break down pretty quickly. That's why we're adding them last. Okay, last of these in here. I'm gonna add just a little bit of salt and pepper. And keep on a-mixin'. My squash should also be ready in the oven. Let's go get that. Okay, these look great. Now I'm just gonna scoop a bit of this mixture into the squash. We're just filling up each little acorn bowl, maybe a little over, but you don't want it really falling off the sides. Unless maybe you do and then do that. Looks like we have the perfect amount. Now I'm just gonna put a little bit of olive oil on. So we're just gonna put these back in the oven for another 10 minutes. It's just gonna help all the flavors really soak in, that tamari, mirin, balsamic, so the squash also absorbs some of that flavor and it all gets nice and delicious and juicy. These look great and now I am just gonna put them on my platter. This is a really good thing for dinner parties. It's a really hearty vegan main course. Gluten free, dairy free. Fills a lot of the criteria here. Okay. I'm gonna bring this to a little potluck where I am gonna quash people's hunger and squash the competition. Bye.

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