[board sliding] (quirky music playing in the background throughout video) [bowl sliding] [potato peeling] [knife chopping] [onion paper rustling] [garlic smashing] [beans dropping] [liquid pouring] [onions sizzling] [spatula scraping] I wanted to share with you guys
that my groceries have been trolling me. Specifically
potatoes. Like what is that? You know what don't answer that
question. Am I like holding that right? I don't even know how to
hold this thing. I'm starting to think it's the neglect I've
been giving potatoes. I can't with this thing. This entire
recipe is about depth of flavor but also reaching that depth
with a desirable amount of time. The first most important thing
in this recipe is you're going to need a large skillet.
Maybe I would say like 10 to 12 inches with high walls and a
thick base. Or even like a Dutch oven would work. That's because
in the beginning of this recipe it's going to be about your
ingredients and it's contact with the heat. But then later in
the recipe it's going to be about the shear volume of
ingredients and being able to contain it. When cooking you'll
find most people won't caramelize red onions. Mostly
because the aesthetics just aren't as pleasing in
comparison to like yellow or white onion. Red ones tend to
turn more gray as they caramelize rather than that
beautiful dark brown color solely. So if you have the red
ones on hand use them because honestly who cares? At the end
of the day it's about taste and the taste is pretty
indistinguishable between all of them once you caramelize
them. With all that said in the beginning We're going to
caramelize the onions just a little bit where you'll start
to see the brown and those brown bits begin to adhere to
the base of the pot. I chose a white skillet this time around
just in hopes that you would have been able to see that
happening during the cooking process. Did you catch that the
salt was not added with the rest of the spices? That salt's
being used to help draw out the moisture of the onions. This
way, once they cook down, they're not completely just
soft so they'll have a bit firmness but they're not like
hard or Anything. Do you have an ingredient that you love but
just don't seem to use enough? For me, that's potatoes. Sweet
potatoes specifically. They're so stinking good but if I was
to swap them especially around this time of year, I would
probably go with like butternut squash or maybe not because
they're starting to look like full-grown toddlers especially
when you need to get them in a cart but like a whole seat belt
around them. Either way, it's an easy choice with zero
adjustments necessary. Regardless of your pick, just
keep in mind, you want to cube everything uniform. I was
going to say like, you know, like a size but realize
everyone who tunes in is an American and that would be
super selfish of me I would say about an inch I would typically
use like my hand and say like my middle finger, let's not do
that. My middle finger's middle section as a good rule of thumb
for size. That was much harder than it looks. As far as the
beans go, kidney, pinto, cannellini are all good swaps.
Don't be afraid if your stew is somewhat off in color because
I'm using black beans and they encourage more of a darker
roast. The overall taste though should be pretty much in line.
This stew is not spicy. Although we are using sriracha
but it's strictly to invigorate depth like we talked about
earlier while also bringing some of that undertone up
sort of like the garlic. Did I confess my affection for garlic
by the way? You can swap the coconut milk with any other
plant-based milk but this time, I do not recommend cooking
longer to reduce. Stews are not soup. They're supposed to be
thick. It's like the intention is within the name. Stew. Just
squint your eyes and drag it out like that and you'll feel
what I'm saying therefore to accomplish the same thing with
another plant-based milk you're going to have to sprinkle in a
little cornstarch or arrow root powder and that should get you
there what you're going to do is cook everything as is and
once your potatoes are fork tender that's how you know it's
done make a slurry pour that in mix everything together and
within minutes you should be able to tell if it's thick
enough but don't go too heavy because you could always add so
I would recommend maybe one two teaspoons and then test it from
there and see if it's your desired thickness. Recipe
details can be found linked in the description or at Make It
Dairy Free dot com. Thank you so much for your support with
Believe in Good Gear. Oh and you know, this which is huge I don't know what to say like
thank you just doesn't quite feel like enough, umm... but it's awesome. You know, I I
feel like we're doing it. So, thanks a ton. And until next time. Believe in
good. Peace.
