Скачать или смотреть COOK WITH ME-ASIAN RECIPES (gluten-free + vegan) | my favorite recipes to make lately

#glutenfree #asianrecipe #healthyrecipes

This Cook With Me was so much fun to make and it was easy to take you along with me in showing you the recipes I've been making a lot lately. Each recipe is Gluten-Free & Vegan. As someone who is gluten intolerant, finding and cooking Asian recipes like this makes my heart so full. Don't you agree? I hope this inspires you to cook with me in the comfort of your own home making one, if not all the recipes.

Comment down below on what recipe you would like to see next? :)
__________________________________________________________________

Join the Clarissa’s Kitchen community —    / clarissaskitchen  

FOLLOW ME:
Instagram:   / clarissaskitchen   (@clarissaskitchen)
Tik Tok:   / clarissaskitchen  

__________________________________________________________________
Shark Fin Melon Soup (anti-inflammatory):
1 small shark fin melon, remove seeds and skin (you can find at your local HMart or 99 Ranch, I found mine at the farmers market in Irvine)
1 large carrot
3-4 jujube (you can find at your local HMart or 99 Ranch)
2 small knobs ginger
1 tsp mushroom powder
1 tsp salt (add more as needed)
2 cups Veggie broth
10-12 cups Water (add more as needed)
3 large shiitake mushrooms, sliced
2-3 tbsp olive oil

You’ll want to cut the veggies around the same size to cook evenly. Sauté mushrooms first in olive oil, then add the rest of veggies then broth and water. Medium high until gentle boil. Then reduce to low flame. Cook on low for 40 min until squash becomes stringy. Eat on its own or pair with some rice!

Stuffed Cabbage Rolls:
3 shiitake mushrooms
2 green onion stalks, white part only
1 small knob ginger
4 garlic cloves
1 pack extra firm tofu, pat dry and crumble,
1 medium carrot, diced
1/4 cup short grain rice, cooked
1 tbsp maple syrup or agave syrup
4-5 tbsp gf soy sauce
1 tbsp cooking sake
1/4 tsp white pepper
1/2 tsp salt
1 tsp sesame oil
1 tbsp olive oil
1 tbsp potato starch or corn starch

Sauce:
2 garlic, minced
4 tbsp gf soy sauce
1 tbsp maple syrup
1 tsp sesame oil
1 green part of green onion
Sesame seeds
1 tbsp mirin

Saute all the ingredients in the pan with olive oil on medium high heat, then mix in seasoning. You want the veggies to be cooked first as that takes the longest to cook. Blanch cabbage in boiling salted water for a few seconds until the cabbage softens, dry well with clean kitchen towels. Trim bottom to make it straight. Add a small scoop of filling and use a burrito technique to roll the cabbage. Pan fry for 3-5 minutes on each side with olive oil until golden brown. Add sauce on top.

Gimbap (vegetarian):
4 cups cooked short-grain rice
4 sheets of seaweed (gim)
1 cup spinach, blanched and squeezed dry (add 1 tsp sesame oil and 1/4 tsp salt)
1/2 cup pickled yellow radish, sliced into thin strips (you can get them precut)
1/2 cup pickled burdock, sliced into thin strips (you can get them precut)
1/2 cup carrot, sliced into thin strips (In a pan, sauté in 1 tbsp sesame oil on medium high heat)
1/2 cup cucumber, peeled and sliced into thin strips
1 tbsp sesame oil
Salt to taste
Sesame seeds

1. In a small bowl, mix together the sesame oil, salt to taste and warm cooked rice.
2. Lay a sheet of seaweed on a bamboo sushi mat with the shiny side facing down.
3. Spread a thin layer of rice evenly over the seaweed, leaving a 1-inch border on one end.
4. Arrange a small amount of spinach, pickled yellow radish, pickled burdock, carrot, and cucumber in a line across the center of the rice.
5. Use the bamboo mat to roll the seaweed tightly around the filling, starting at the end with the filling and rolling away from the border.
6. Apply pressure to the roll as you go to ensure that it stays tight and compact.
8. Use a sharp knife to slice the roll into bite-sized pieces. Tip: wet knife in water or coat in sesame oil to prevent rice from sticking.
10. Repeat with the remaining seaweed, rice, and filling ingredients until you have made all the gimbap rolls. Coat in sesame oil and sesame seeds.

__________________________________________________________________

— PRODUCTS USED:
[NEW] Sony ZV E-10 Vlog Camera: https://amzn.to/3q5IrkF
[NEW] Jobi GorillaPod Compact Tripod (use for camera): https://amzn.to/3oKL3qB
Canon EOS 80D camera body (great for YouTubers!): https://amzn.to/37tJK34
Canon 50mm F1.8 lens: https://amzn.to/2VClM05
Canon 18-55mm F3.5-5.6 lens: https://amzn.to/2VB1Lac
Manfrotto Tripod: https://amzn.to/33HwYwZ
Rode Mic: https://amzn.to/37Dks2E
Studio Lights: https://amzn.to/39JBNcI
Le Cruset Pot (I've used this for years and I love it!): https://amzn.to/36IvyE5
________________________________________________________________
TIMESTAMPS:
Disclaimer: Product links may include affiliate links and may receive a small commission. All proceeds go back to Clarissa’s Kitchen to continue creating recipe videos for you all! ❤️