Chef Artie's Vegan Celebration

Chef Artie's Vegan Celebration - Intro

Hello. I'm Chef Artie and my passion is to share with you the secrets of the Vegan Latin American Cuisine. I will show you how to choose the best products, the best tips and techniques to cook them and the tricks to make all these popular dishes Vegan. Join me now for Chef Artie's Vegan Celebration 2018. "Barriga llena, corazón contento". "Full belly, happy heart."

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Pesto Pizza with Pizzazz

Last week was a very busy week setting up the workshop for a series of cooking videos that will be coming up in the next few months. It left the crew tired and very hungry at the end of the day so when someone suggested ordering a pizza, I knew it was time to spring into action. While everyone was arguing about the toppings and which restaurants had vegan options I went to the fridge and took out some of the dough I keep for just an occasion. The dough is very simple. If you are like me, you’ll keep some on hand in the fridge or in the freezer where it can last for months. In a few minutes the smell of fresh pizza permeated through the shop and everyone was munching on fresh pizza that satisfied everyone since they got to pick exactly the toppings they wanted. Ingredients: Quick Dough: 1 cup all-purpose flour 1/4 Tbs sea salt 1/2 cup filtered water 1 Tbs coconut milk (family’s secret ingredient) Pesto: 1 bunch of basil 3 garlic cloves 1/4 Tbs sa...

Party Pineapple Fried Rice

Yesterday I had a real hankering for some carbs. I will admit that I do eat more than my fair share. The thing is that it is very satisfying and of course taste delicious to our palates. There is something about the texture and flavor of starches and amino-acids that make our brains go all happy with anticipation of nutrition. The best way I know how to combat the urge to over indulge is to add more of the super foods to the dish to balance the rich foods. This time I opted for one of our favorites at the workshop, pineapple fried rice. I worked on a shoot all day for a pineapple drink that came out very nicely. Staring at that beautiful fruit all day inspired me to use it in the staff's dinner. It's surprisingly simple to make, especially if you have precooked rice in the fridge like I did. Ingredients: 1 cup cooked rice. (I had Jasmine rice but normally I prefer brown rice) 1/2 cup chopped onions 1/2 cup carrot 1/2 cup celery 1 Tablespoon chopped garlic 3/4 c...

Rapid Ranch Dressing

When it's time for a salad and need a quick dressing that even kids like, here at the workshop we go for this easy and quick recipe we call Rapid Ranch Dressing. If you liked it, please drop me a line and let me know how you liked it. www.veganartie.com/blog Ingredients: 1 cup vegan mayonnaise 1/4 cup rice milk 1 tsp. garlic powder 1 tsp. onion powder 1/4 tsp. salt Dash fresh ground white pepper 1 tbsp. apple cider vinegar 2 tsp. parsley chopped 1/2 tsp. dill fresh chopped Instructions: Place all of the ingredients except for the parsley and the dill in a blender and blend until it all comes together with a smooth and creamy consistency. Add in the fresh chopped parsley and the dill and pulse together just until the parsley and dill are both very finely minced. Adjust seasoning to your liking. Store in a glass jar with a tight lid in the refrigerator for up to a week. #veganchefpersonality

CELEBRATE LIKE A VEGAN

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