Transform Your Meals with These Plant-based and Tasty Wrap Recipes #wraprecipe #wrapmeals #vegan

Transform Your Meals with These Plant-based and Tasty Wrap Recipes #wraprecipe #wrapmeals #vegan
Below are the links to watch the full-length videos of each recipe. Don’t forget to check each description box to get the recipe 😉
✨ Crispy Rice Paper Dumpling with Sauce – https://youtu.be/-OWjvB68ri8?si=b4wWvKQOe4Za7Rr4
✨ Greek Dolmades ‘Dolma’ — Stuffed Grape Leaves – https://youtu.be/o_oKmvnx92M?si=OOAGnBydFvJUNNJ4
✨ Cabbage Rolls With Sesame Dipping Sauce – https://youtu.be/myEMBsxHVe8?si=2sI5KpJAKTbP-FJb

Treat yourself to yummy plant-based wraps! ✨ Find easy recipes to upgrade your plant-based meals with delicious flavours. Dive into guilt-free wraps that are good for you and your body. Subscribe for weekly wholesome goodness that’ll make your taste buds happy! 🌯

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Thanks for watching my video on Transform Your Meals with These Plant-based and Tasty Wrap Recipes #wraprecipe #wrapmeals #vegan

Okay let’s get into this incredible recipe I’ve got basic vegetables here I’ve got cabbage now have a look at this cabbage very different to cabbages in Australia and New Zealand that I’ve seen before it’s flat cabbages in Australia are big like this very different just looking at my friend last me over there

She’s like oh really I’m like yeah so they’re very different here in Indonesia I’ve got some carrots some mushrooms really nice mushrooms actually you can use button mushrooms shitake whatever you want to use I’ve got some portabellos here which are great some spring onions which look giant but they’re very

Airy they’re not like the spring onions back home very interesting good flavor I’ve got some garlic and I’ve got some tofu now I have a I would say this would be a hard tofu yeah so there’s silken soft medium hard and firm tofu that I know of and I

Would say this would be a hard no maybe it’s a medium anyway that’s what you’re after okay something that’s just not going to fall apart um as you’re holding it and then I’ve got some brown rice paper so just random stuff I found in my cupboard and I’ve got some Arrow root

Flour you could use corn flour potato starch potato flour depends what you have now I’m going to somehow put this all together so bear with me cuz I’ve never made this before and I’m hungry and I can’t wait to put this together I want flavor um I’m going to cut this all

Up grate it I’m going to use my grater my dad’s grater actually which my mom said to me the other day she said can you please bring back dad’s grater I said Mom you gave me this 2 years ago and Dad’s no longer with us so can I

Just have the grater she was so funny about it no I’m not bringing it back I’m keeping it ah memories of little things my dad used to grate his um beetroot capsican no joke capsican carrot on this grater every day and make this huge salad sandwich would be about

That big I’m not joking with brown bread and then he would squish it it would take him 45 minutes to an hour to eat it and this grer has so many memories when I was a child in New Guinea in the office at lunch hour when he used to

Have his sandwich and then when we moved to Australia this great this great has always been in the family so I love it okay let’s get Started ah the memories when grating carrots I swear food ignites so much I don’t know just not just memories but it really ignites something quite phenomenal for me anyway with this grater just not just my dad having the salad sandwich but you know just he used to whistle us whistled to

Up for us to come home when we were kids so we would run around the streets of New Guinea you know at the back of his workshop and when it came 5:30 instead of calling out for us looking for us he would whistle and we would know that

Whistle like things like that are coming up for me as I’m grading these carrots so cool I’m going to grate the tofu now and like I said this is it’s not falling apart tofu and that’s what you want so you want to be a to grade It this looks like cheese it really does it’s amazing isn’t it it’s a good tofu this one this is 200 g of of um hard tofu all right Perfect Look at that all right set that aside and let’s get on to our mushrooms I’m going to to try and Grate

These I’ve never done this before normally i cho them let’s see if this works oh yeah it does this is great get it I did a joke this is great nobody’s laughing how easy is this dish it’s so funny one of the cameramen He Is We he’s just had a little boy and

Just recently married and he’s in love and he gets on the phone to his wife and he goes hi yeah yeah and then the other camera around Kong who’s behind this camera I’m staring at he’s been married for a long time and gets on the phone to his wife and goes hello

Hello so the difference is beautiful yeah that’s true all right so that’s nicely graded next is the cabbage can I grate the cabbage is that even possible let me cut it in half first and see no I’m going to shred it with my knife now you’re going to probably use a

Quarter of your cabbage because the cabbages everywhere else around the world except for Indonesia are um really big so use about a quarter nice and thin slices as thin as possible and when you can no longer hold it right and you’re feeling a little bit wobbly turn it on its side like this

Right cut it in half let’s push this aside for a minute cut it in half and then go here and do the same thing look at this Glory wow all right next is spring onions where can I use all these look really big but they’re not they’re very

Airy they’re just light they just feel very very light okay we need to wash them because in there is some dirt I love this sink I love how big it is how I can hide things in here and no one can see and this is a really old palm sugar

Um what do you call it palm sugar walk and what I did was I made a hole actually my friend made a hole in the bottom and we made it into a sink but can you imagine they collect the Palm syrup and then they put in here they put

This on top of a fire and they have this big stick and they just in Indonesia and they do this and this palm sugar just whips and whips and whips until it becom comes um really emulsified and they put it into a coconut shell and they set it

And this is where it gets heated in that beautiful sink well walk sink right slice this up thinly nice and fine shoulders back good intention cooking is freaking hard I get it takes time but just know you’re nourishing yourself with plants and I think that’s a really big win for our

Organs here all right I got about 400 garlic cloves here I think I’m going to need two four Six just running your knife through making sure it’s all chopped up as fine as you possibly can don’t stress if you’ve got a um garlic when I mean don’t stress is like don’t think that you’re going to do it like me if you’ve got a garlic press use that sometimes people

Grate the garlic as well just go with your flow I’m just your little Guiding Light here at home in your kitchen all right boom plants now we need flavor I’m thinking sesame seed oil tamari I’m not going to put chili in cuz I think I’ll put that in the actual sauce what

Else I think that’s all I have maybe some Maple just to balance it out all right I’ve got some rice vinegar I think I’m going to use that I’ve got some Maple it’s really interesting when you don’t I think that’s sesame seed oil when you don’t label things it’s very

Interesting it wakes you up you go what the hell is that tamari anyway let’s have let’s give them a good smell and see what happens cuz they look the same right the Maple and the sesame seed all looks the same so to just a double check definitely

Maple definitely sesame seed all this is what I do in my online cooking classes by the way I don’t label anything and it just gives you a moment to go jeez what’s in that to going wow my taste bud memory remembers that that sesame seed on I think that’s really good for our

Brain to remember what things are when there’s no labels it’s really quite delicious okay I have rice vinegar I have maple I have Sesame seedle I have tamari I have vegetables right all over here I have my rice paper ready I have some Arrow root for thickening the situation up because

We want it to hold because there’s no rice in there now we’re going to cook it down right grab a pan this is a beautiful little pan I’ve had for so many years I can’t even remember what brand this is cuz it’s it’s all been worn off and I

Love this it’s it’s some sort of a whism don’t know but I love it it’s been with me for so long all right high heat and now we’re going to add a good splash of sesame oil I reckon a good tablespoon and a half actually oh that’s a good Splash going

To add my carrots in tofu and mushrooms in watch your hands even though I’m doing that don’t you do that use a spoon I just have these asbesto hands and there’s some of that mushroom that didn’t grate down just rip it up get that cabbage in then your spring

Onion get that pan up nice and high notice how I haven’t added the garlic in yet just wait let this W down a little bit we want this to completely just shrink down I’m going to add a little bit of pepper not salt right now because

I’m adding tamari and tamari is a soy sauce even though I’ve got a reduced salt um soy sauce it’s still really salty and you want to add the salt in last because if I overs salt now I can’t take it out so that’s fire always at at

Last when I’m doing dishes like this so some really nice beautiful freshly ground black pepper big Pinch this is wilted done beautifully I’m so excited that was 5 minutes of doing that and standing near the stove now I’m going to add my garlic the reason why I’m adding it last all those little bits off the board actually because I didn’t want the flavor to wash away that’s probably the

Biggest reason I want it to be in there so now comes the flavoring soy sauce at least 2 tbspoon of soy sauce yeah around about 2 tbsp I think think that’s enough one tsp of rice vinegar for now I just want that acid to come across give this a really good

Stir now this is when you taste so much of me wants to put ginger in here but I’m not going to because I’m going to put it in the sauce okay I definitely need salt that’s why it’s important to do it after the tamari my definitely need a little bit more Pepper

Too so I think it’s around about a good 15 minute cook all up that first initial stages which took about 5 minutes okay now have another taste see where it’s at it’s very hot it’s wiling down perfectly hot hot hot hot hot m m delicious I want a little bit more of

That liquid to come out of those mushrooms and that cabbage and how do I even know that well this is one thing with us Cooks is we all do things differently I can tell by just looking at it that there’s so much liquid in the vegetables still even

Though there was no liquid in the pan as you can see but I can tell that there’s still liquid in the vegetables so I’m going to cook it for another couple of minutes which means it’s a 15minute cook all up all right as that’s simmering away doing its

Thing I need a little bit of arate flour or potato starch or potato flour or corn flour I just need to really grab onto these vegetables with something cuz there’s no rice in here right so I need that stickiness so grab yourself a small bowl

So I’m going to do like a heap teaspoon of that and then I’m going to mix it with a little bit of water just a little bit I touch just to make that slurry now even just looking at this I think I need more so I’m going to do another

Teaspoon cuz it just doesn’t seem like that’s enough right so I’m going to do another teaspoon of AR root but not a heat one this time all right there we go into there a little bit more water to make that slurry okay now we’re good all right back over

To the stove now have a look in my pan to see any liquid now it’s starting to look quite dry now and it’s really wilting down this is brilliant I’m going to evenly just pour this all over and then I’m going to mix this very well oh I can see it’s all coming

Together just that tiny little bit just brings it home you want cook that for about a minute turn it off clean up your area get a tray ready with lukew water so we can dip our rice paper into it we’re going to need two sheets per dumpling

And you’re going to need a frying pan to stick them in so they get nice and crispy and Brown I’m going to use my Ironclad pan I talk about these guys all the time amazing generation after generation this pan will be past down in my Family I’m clad Google it actually I’ll put the link below these are the pants to have everybody they’re they’re amazing I’m we’re going to create a non-stick surface and I’ve done this in a few of my videos and I’m very proud to do it over and over and over again

Because I love it you heat it up till it gets to smoke point and then you get a cloth and you put some coconut oil in the cloth or a paper towel and you wipe the plan to create that non-stick area that is genius can you believe that so

This pan through three generations will be given to family members that will have a non-stick surface because of seasoning the pan every time you use it so high heat um get it nice and hot also I just want to recognize with Ironclad they do send you one of these which is a

Really gorgeous just little Leather Pouch that goes over here which then I don’t burn myself genius so as that’s doing the it’s thing I’m going to grab some paper towel and get my coconut oil ready now I need to figure out which one is not rice

Iner and which one is coconut oil aha that’s coconut oil I can tell okay that’s heating up towel coconut ready to season we need a tray for this now I don’t need boiling hot water I just need a really good tray well that was a good idea I think cuz it’s

Round sometimes I swear my genius is great now I need some Water all right smoking check it out turn it down to a low get that oil ready to season that pan so see I’ve poured it onto the sheet now if you need tongs to hold this get some tongs I’m okay because my hands are always in heat my friends say have as

Best as hand all right it’s on a super low yeah now I’m going to get my rice paper low seasoned beautifully done perfect this is when you add about a tablespoon of oil in there to just get that rolling around that non-stick surface that we created rice paper straight into the Water I just want to show you how this is sliding around on the pan and not because there’s oil in it that’s because of the seasoning the pan then you put the oil in look at that genius just wanted to really just Hing in on how amazing these pans are and the

Company is incredible all right there’s a lot of water here okay water and oil don’t go together so that’s why I’m putting it onto the towel just briefly just to damp anything off and then I’m going to go straight into the pan now let’s turn this one over to see the

Color that’s what we want a nice dumpling all right continue on okay this is still hard it’s not completely soft that’s important as that goes down that one goes in and then my filling goes on top of this like that don’t put too much in Cynthia

You’re n for that now it’s got a bit softer since it’s been sitting I’m making a square little prey pushing that back don’t be afraid it does get a little bit slippery but don’t be afraid okay now we get that paper once again still soft H sorry

Still a little bit firm back in here look at that it is still quite firm that’s what we’re after onto the cloth get some of that extra water off straight into the pan be careful come back over here that one we put in before put that over

Perfect still going on that side perfect and rinse and Repeat I love these look at them oh delicious and soft inside that’s what I want I’m just getting a little bit Ginger peeling all the bad bits off you know don’t need to peel ginger as much you know like a little people especially organic Ginger this is my standard

Little little recipe that I’ve got pretty much in a lot of my uh amazing you know recipes over the years especially my first cookbook as well um plant-based love stories get it get it get it you can get the digital version you can get it on Amazon you can get it

In my store get it get it it’s amazing it’s got so many Beautiful Stories this dressing is pretty much my signature dressing when it comes to like dipping sauces so I’ve got Ginger I’ve got tamari I’ve got some that’s rice one yeah rice vinegar um for a bit of acid

Um sesame seed oil some Maple and I think I want some chili flakes and all I’m going to do is create a balance of unami unami create a balance of umami so Ginger about a thumb half a thumb I reckon about that much I’m just going to grade it into here

Perfect I’m going to add I think 2 tbspoon of tamari no I’m going to add three three tablespoons of tamari perfect 1 tbsp of rice vinegar just for that acid I need the fat the Savory which is sesame seed oil which is around about 1 tbspoon and then I want the sweetness of

The maple which is about 1 tbsp to start with you can adjust it and add more if you like and then I want a bit of these yummy chili flakes Just A Pinch and that’s optional now you’re going to put a bit of pepper in this give it a really nice

Stir and now you’re going to taste oh my God it’s genius a little bit more pepper oh my God oh my God oh my God oh my God that rice wine vinegar just brings it home oh my God okay and then we’re going to eat them seriously have a look come nice and

Close into my world oh which one maybe this one crispy and also soft that’s what I want okay Chopsticks and me are funny sometimes I can do it and sometimes I can’t come on Cynthia grab it all right here here we go here we go here’s the Moment of [Applause] Truth

Holy doas do do you know I actually look European and these are these are do mothers oh my God I can’t say it I’m so sorry but there is a way to say it do Mother D mothers D mothers I don’t know anyway I love them

And I’ve been wanting to make them my entire life seriously when I first moved to Australia from Nini I was living I actually was working in West End in Brisbane and I come across this amazing Greek family that made D mothers I think that’s how you said please I apologize

Um and I remember eating them thinking it was the greatest thing in the whole world and I had never made them ever like 10 years now 20 years I’ve never made them and the other day me and my friend L me decided to make them cuz I

Bought these in a deli and I was like oh I wonder how how this would go down and they’re amazing so this is like a a little treat for myself and for you at home because I was really scared to make these for so many years and I don’t know

Why I just thought they were really technical but now it’s like I can’t imagine buying them they’re so beautiful and they keep as well so I’m going to take you through the entire process of how to do this first of all you’re going to have to get yourself some Vine leaves

These Vine leaves are around about 375 G all up and they’ve been well it says here they’ve been pickled with oil and lemon juice so they’re very quite Tangy so what I did when I opened these I tasted them straight away it’s really important now some people out there you might get them

In a tin I don’t know what that’s like I got them in a packet but I did taste them and they were really gross actually and so I decided to wash them so when I open them up and this is what you want to do at home even if they’re in the tin

Really important to taste them first so you can get an idea of what you’re dealing with it’s kind of My Philosophy with food right is tasting the beginning and the middle and the end so when you open something up the first thing we do as chefs is we smell it and we

Identify oh it’s hitting my taste buds already I’m starting to salivate which is really great for your a sure um your gut brain cuz you’re using all your sensors right oh my goodness they smell so beautiful and so really Tangy and sour so the first thing I did was grab a

Little bit of the leaf after I smelt it and I tasted it and it’s like really in the bin it’s really intense so washing them is really important yeah and you just be rough cuz I was like really gentle in the beginning I was like I don’t need to be

Gentle these aren’t these are actually really quite sturdy and then just pull them all apart and wash them now I did this about when did I do this Friday Friday Saturday suay it’s Monday today oh they smell great they’re still okay I mean look at some of the size of

These look at that size right and then look at this size really really kind of like sturdy look at that that is different sizes in a packet really really sturdy all right okay next you’re going to soak your rice for about an hour and I’m using a long grain

Rice strain it and wash it okay the first time I made this I used one cup of rice and I had all these Vine leaves left over so this time I’m using two cups of rice all right set that aside okay so this is the rest of the ingredients got

Some tomato paste got some dill got some mint got some fresh parsley and I’ve got some spring onions got some normal brown onions and I’ve got a whole bunch of lemons then I have some garlic powder and some oregano and lastly some olive oil and this is kind of the recipe I’m

Going to use a oh is it a small pot a medium pot I don’t know but a pot around about this big so what we’re going to do is um line the pot first nice thick slices so you notice I’ve got the skin on it’s okay

Now this could be potato okay so don’t panic I’ve got Vine leaves which I’m going to put I am going to use this big pot actually this 5 L Pot going to put the vine leaves on the bottom of the pot just to cover only got like about

Three of them put the broken ones there like whatever whatever you have left over just cover it like that and then I’m going to lay the onion around the vine leaves and this like I said this could be potato this could be lemon and potato okay done next we’re going to get

All our veggies cut Up Oh my God I think we’re all just having a moment here Kong’s crying onions done okay so I need to juice some lemon Juice okay it’s around about half a cup of lemon juice all right let’s get over to a pot and start sautéing um I am going to use the 5 L Pot to um put the dadas in cook but I am going to cook in a smaller pot um with the rice and the

Onions and all the things okay so let’s Go Yeah Now this was on medium to low heat the whole time okay this is the time to taste it I know the rice is raw this is a five like 6 7 Minute cook all up right you run your spoon through like this right nothing’s sticking nothing’s burning nothing’s like there’s n none of

That going on here right then you get your spoon and this is what I do make sure it’s a little bit cooler chefs we got like this asbest fingers right we can’t feel anything I just do this The Taste trying to get the taste to see if there’s enough

Seasoning it just needs a little bit more salt so I’m not eating the rice and just kind of tasting the the gravy that’s wrapped around the rice still on low heat so I just need a little bit more salt right in there and then I know

It’s right now I’m going to turn off the heat and add the rest of the ingredients I’m going to add a t looks like a lot of herbs right and it is we want flavor and this is where the flavor is coming from now remember this is off

It’s turned off I’m going to add around about a tablespoon of lemon juice to this mix give it a really good stir and then we’re ready to rock and roll ready to wrap Actually need a little bit more salt in there remember you’re not tasting I mean sorry you’re not eating the rice you’re tasting the flavor and like I said the spoon putting your finger over some of that yumminess oh my God that’s so good okay here we go remember those leaves that have been

Kind of just soaking in water now I’m going to drain them all right hey L do you want to help me yes thanks mate I’ll use these leftover ones from the other day which are still fine they’re fine Vine fine Vine they are now you’re going to layer them and you can

See actually have a look at this this is kind of like the shiny side right L me this is the shiny side that goes down and then the rough side goes up some of these are like broken and cracked and and I was like how are they going to

Hold like do I have to Sticky them sticking them together but they hold look at this one this one’s just totally broken right look at that which is fine so something like that I would put into this pot as its foundation and light it onto there and remember that can be

Potato and slices of lemon it doesn’t have to just be onion but I couldn’t be bothered going down to the shop so you know how it is okay lm’s on a roll nice and tight okay just watch really carefully how we do this good energy Too now the idea is to somehow keeping them the same size and this is what I do now watch watch how I’m pulling that back nice and tight I’m going to pop that there hey let me look at my trick here I put this there and then I make the same size

Okay I don’t know how I knew that but I I created that just so maybe it is a thing now what happened if there’s so much of it I found that to be really rubbery the other day when I was eating it and I loved it I love the texture of

It but it’s up to you you can cut that off if you want to but um I don’t think the May Greek Lebanese Italian women do cut that off nice and tight Yeah so if I needed more I would take a bit of that leaf and I’d put it here so as you can see that just acts like a bit of a handle for me to hold on to hold it over now you can see that this is

Breaking here so I’m just going to move that leaf across roll it over it making sure everything’s nice and tight like a present now we want to line them so so notice how this is like this you want this to be on the bottom and as you go

Around just want to make sure that end bit is on the bottom and nice and snug and Tight Just enough water I’ve got about a liter of water and I’m adding some more cuz I want it to cover those Vine leaves so one L of water you’re then checking it and then you’re adding a little bit more water to cover those Vine leaves and just going to gently push them down

Like that we add a little bit more salt and salt and pepper just to season that beautiful lemon Olive o water up it’s really great having salt and pepper on tap like this that’s just going to season that up now my girlfriend said to me you got to

Put a plate over the top so I need a plate that’s not going to break in the Heat this is a good one it’s too small is it too small oh no it sits perfectly look at that I’m just going to do it like this someone can tell me that I’m doing it

Wrong or doing it right anyway it doesn’t doesn’t matter let’s just all have good energy I am going to cook it with the lid half off like this cuz I want to get the heat up so 30 minutes boil the out of it turn it down to a low

Lid on cook it for like an hour I cooked these on Friday I have some in the container that I’m going to bring out in about an hour just to see what they’re like and I want to know how long these last in the Frid for fridge for so

That’s another thing that I’m experimenting with it’s all an experiment really all right I’ve done this wrong which is good to know I think L me said small the plate was too small the bowl well I think that’s a saucer right just be careful this is really hot this is really cool I’m

Learning so much about doing this and I don’t like to Google by the way I’m not a Google I like to talk to grandmothers and aunties and people and go through I’m not going to get on YouTube and Google how to do this it’s just not my

Thing but I think she’s right about plate that’s the first thing yeah that’s even too small too that might be better try one more okay that might be the way to go so they look pretty good but the ones from the outside that the plate weren’t pushing down are coming

Apart so what I should have done was push a plate that covered the whole thing up now I need to get back to what I was doing all right that little on side it’s still Bing bur it’s still boiling which is awesome okay I wonder if I should turn

The plate upside down I think I need to turn the plate upside down here have a look at this yeah okay now we now we’re cooking with gas all right 30 minutes on the boil turn down low heat cooked for about an hour now I did burn them on Friday remember so I

Was watching that and I want to see what I’ve done if I’ve burnt them again on the bottom that’s the vine leaf and the onion that protects the D others but anyway this is kind of like the process of the whole thing right so they cool down they’re not that cold like they’re

Not like I want you to keep them in there for at least an hour um after they’ve cooked for me it’s been about 30 minutes but I just want to get them out and show you um what they look like I can’t help myself I have no

Patience okay let’s try this one all right let’s have a look inside okay let’s have a look oh my God they smell amazing now I don’t know whether you can see here you can see how it’s a little bit burnt there now this is my second

Time making them so I will get better at this I promise speaking to myself right now and then you’re just going to sit them on Here You can see these ones that are really like in nice and tight are held together those two but that one’s not so what you want to do and I’m talking to myself here is make sure they’re nice and tight and really squished up together so they hold together these ones are complete blow

Out now I can’t wait to eat those the Y I’m going to have them on the plate let me get the blowout ones cuz I’m going to eat these there about six of them that I think they’re blown out out of all all of them oh my God I can’t wa tee these

It’s my favorite thing in the world now have a look down in here you can see and I RI this off it’s starting to get a little bit burnt there and that’s why it’s important to put a protective layer of either potato and Vin leaves so

It doesn’t burn your D mothers now for me I am going to definitely eat this onion cuz I think it’s delicious and that is it everybody that’s my version with zero teaching of the Dada my God this onion is just going to be delicious I don’t even know if that’s a thing anyway

See oh my God this is very addictive I can’t explain the flavor it’s like lemony right yep oily what else delicious I can stop you can’t stop we can’t stop I think that’s a really cool thing normally dumplings are done with pastry or rice paper but this one’s done

With cabbage leaves and my friend L me was like we need to do this and I’m like okay let’s do this so this is a WB cabbage it’s quite a big one and I have no idea how many leaves to use so I’m just going to set this aside for now but

What you can do first off is to get some boiling water happening so my water’s been boiling for quite a while right and I’ve just turned it down I’m going to dump nice you know a good couple tablespoons of salt into the water and I’m actually going to put a

Little pepper in as well I know that’s unusual but it’s to flavor the water to flavor the leaves so a little bit of pepper and salt and that’s just reached its boiling point and now it’s simmered going set this down for a minute and I’m going to get straight into the filling

So I’ve got three types of mushrooms I prefer to use the Asian variety and not the Italian variety which would be the porini the portabello button all that sort of thing I’m using King Browns um oh my God how do you say this name shimoi I can’t even remember now anyway

But this is what they look like and I’ve got some locally grown oyster ones and oyster mushrooms come in different varieties I’ve just got a basic oyster mushroom these and the Big King Browns which going to create a really nice balance of flavor got cauliflower which is acting like my rice in a

Dumpling you know which is super cool I’ve got some spring onion and some carrots and I need a little bit more flavor in this I am thinking as I look over here in the corner here there’s some ginger and there’s some garlic so I’m going to grab got some ginger here

And I’ve got some really nice garlic and as I drink my water out of a I don’t even know what these are called actually but let me set that up there so what I’m what I’m trying to what I’m trying to do is create a mush basically so I’m trying

To create um a filling that I don’t have to use my knife to cut it into tiny little pieces so I’m going to put pretty much everything I possibly can into here to kind of mush it down a bit so just watch the process what’s really

Important for you at home and I really mean this with all my heart is simply be ready okay a lot of people um message me and go it’s too hard you Ed Too Many you use too many ingredients and I’m like you know what sure I do use a lot of

Ingredients but when you’re ready there’s a mindfulness and a presence that happens put your music on I have Reggae on a lot in the house and I have everything ready and my my area is clean now if the kids are running around that’s epic everything’s sorted now I

Can get straight into cooking dinner and I think that’s really important for us at home is to kind of act like a chef a little bit and have that kind of presence happening so have your your table or your bench Place super clear stuff off your off your off your

Chopping board cuz it’s not a storage center that’s a big one our chefs really do we don’t like to store things on here we like to cut and then move them on so we’re not you know navigating a heap of ingredients all right so that’s ready

It’s on the boil which is great which is boiled sorry now I’m going to go to the filling just going to chop it up into chunks this is going to go straight into my food processor I’m not going to peel them and I’m just going to chop them into

Chunks straight into the the food processor so these are the hard vegetables so I just want to process this down so it looks kind of like a rice texture I don’t want it really mushy and I don’t want it really chunky so there’s an in between so just focus

On when it comes out cuz when you’re at home doing this not all vegetables are made equal and not all food processes are made equal either so remember the nervous systems relaxed everything’s in order you’re after a rice consistency [Applause] [Applause] See that is a beautiful consistency that’s what you’re After okay transfer this into a bowl really great kind of midweek meal when you’re after that those Asian flavors you know one way to amp up the plant in your world as well especially the family I know my son would love these now we’re going to add the rest of

The ingredients in so the mushrooms all at once and I really want some garlic and ginger in there as well I’ve got that put aside I think that will just really amp up the flavor as I’m cooking this I’m trying to imagine what this would taste

Like and and I think that’s one of the things when it comes to food is we always want to follow a recipe and I get it I do I really get it though sometimes we don’t have the ingredients so when you’re thinking about Asian flavors and you’re thinking about Asian food always

Think about like the the unami flavors so you want that Salty The Sweet the sour the chili and you want the acid so the salty would be like tamari or soy sauce and the sweet would be like maple or coconut sugar or palm sugar um and the Savory would be like

Sesame seed oil so you’re just cutting the ends off these little mushrooms now you’ve got the bigger King ones God these are amazing and all I’m going to do is just run my knife through these and I’ve got some oyster and the oyster this is really kind of Woody the

Stems here so I want to remove those very strong actually all right just going to run my knife through that now this is going to go into the food processor all of them together think I just felt one roll on my foot then so I’m going to pulse meaning I’m just going to

Push till I can get that desired texture cuz mushrooms break down right they’re funy they’re um really um got high high levels of water um in them so I don’t want to Mush too much of a mush perfect at That transfer that to the same Bowl I love this dish already it’s not much chopping these are really big spring onions like they’re massive are really big so I’m going to cut it in half and I’m going to scoop this up pull it here this is what ours

Do anything to help us um navigate the day of cooking to make it easier you handle what you can handle and then I’m just going to slice as thinly as possibly did I say thinly did I say as thinly as possibly what I meant was thinly as possible and it’s a super relaxing

Cut and that’s what you want all right I want some ginger and I want some garlic and what I’m going to do is I’m going to grate both of these cuz I can’t be bother chopping them these are little garlic cloves so I think I want about four maybe five it’s been

Washed it’s all good to go and I’m going to get my grater and I’m going to grate both of these up now how much Ginger I reckon like I don’t know like a thumb about this much I’m not going to use all of this just this much Ginger now the garlic same thing grating it these are really great these micr planes if you’ve heard of them get one they are last a long time they’re a chef’s tool they’re amazing I think you can get them in in kitchen stores I always get mine at a commercial kitchen

Store or online actually they stay sharp forever so this is going to cook down I don’t know how much cabbage leaves I’m going to need but I want to cook this first before I rip this apart and blanch it all good tip um I’m going to use my

Amazing Ironclad plan you guys need to get on to this it’s an amazing company in New Zealand they are incredibly generous and really well organized and they’ve got a series of different pants um they’re sustainable they’re interesting they’re a beautiful couple that have decided to carry on the

Tradition of Legacy with pans and I think that’s awesome so this pan this pan that they gave me they gave me three this particular one I’m going to have for the rest of my life and my son Jamon is going to have it after me and I think that is

Cool so you can do your your weights it’s really heavy I need a I need a high heat and I need this to heat up and cast iron is interesting cuz you can create a nonstick surface with this cast iron pan and I’ll show you how and nothing will stick so

Instead of buying pans with um that Teflon or whatever it’s called like those those rock or those other pans this is the gig this is forever lasting forever ging Legacy and it’s also creates a non-stick surface and it’s called seasoning your pan and they have

A whole process they show you how to do that when you buy them so this is going to heat up till it’s at smoke point and then I’m going to get a cloth like a bit of paper towel put some oil on it and I’m going to wipe over that and then

I’m going to add my oil back into it couple of tablespoons and I’m going to sort everything and you just see how it doesn’t stick it’s very Clever this is really cool so we’re is capturing the smoke that’s coming off the pan for you at home and I can see it from here that’s what you want so I’m going to grab some paper towel right couple of pieces I’m going to use coconut oil right and what you want to

Do is you want to get the coconut oil onto the paper towel you know couple of you know good good splash of it there’s about a tablespoon on there you can see that just rolling it around on the tow now don’t burn yourself you can use

Tongs I I use our hands you can use tongs and you’re going to do this and this is what you call SE seasoning a pan so that creates a coating now I’m going to turn it down low super low it’s at smoke point which is fine it’s what we

Want what’s really cool about these pans as well they give you this little situation so I don’t burn myself it goes straight onto here how cool is that it’s so great so now I’m going to add my coconut o cuz it’s it’s SE that creates that nonstick surface so I’m going to

Add like I don’t know what do you think that is like a tablespoon coconut oil roll that around and now I’m going to add my amazing filling and you’ll see how it’s not Sticking all of that in there oh my God that smells beautiful so I’ve dumped the cauliflower and the carrots and the mushrooms in there I’m going to turn my heat back up cuz I can hear it kind of cooling down now I’m going to show you a closeup of how this is not

Sticking look at that that’s amazing and that’s the Brilliance of this pan managing your heat is really important I can’t really hear the so I’ve really turned that up high now to get that heat coming back into it and my shalots and my garlic and my

Ginger just going to hold there for a minute while this breaks down I am going to add pepper first not salt cuz I’m going to add tamari to this so pepper I was just about to get the salt then but just pepper straight into Here this is breaking down beautifully good 3 minutes and then you’re going to add your spring onions and your Ginger I’m going to keep some of those spring onions actually for my dipping sauce and here comes my Ginger here comes my garlic next I’m going to add a splash of

Tamari I reckon or 2 tablespoons let this cook down and then I’m going to taste it and you’re going to taste it I’m going to see if I need salt which we will but it’s important to add that after the the tamari because soy sauce Tamar’s um soy sauce that’s

Not fermented on a on on a grain so it’s it’s gluten-free but it can be very salty I like to use reduced salt tamari but still can be salty that’s why you add the salt last actually the cameraman had just said it smells good so that’s a good

Sign so oh my God that does that tastes as good as it smells actually look at me talking myself into it little bit of salt just a little stir it again this has been 5 minutes 5 minutes of cooking it’s not a long time taste [Applause]

Again yum M oh my God that’s delicious I feel like I want just like another tablespoon of tamari in there just to bring it home all right that’s going to do its thing so all up all up this cooking time is around about 8 minutes okay the preparation time was seriously

Just Chuck it in that food process I said this is a really good midweek meal when you don’t want to cook I’m so excited about this from for my menu at home this is like Game Changer and even if I didn’t want to do the Cabbage thing

I could just have it with a bowl of rice just have this mush with some rice or I don’t know whatever really okay now don’t forget that I left some of this spring onion here for my dipping sauce bless you we I know it’s like it’s really it’s

Really coming off right that that um that smells really coming off and that’s still on high heat too by the way I haven’t changed that um what was I saying yeah the spring onion I’ve left that just that little bit for that dipping sauce and I’ll chop that up

Again a little bit finely all right so this is happening now I’m going to clean my area and we’re going to blanch these leaves all right this is beautiful now I’m going to turn this off and I’m going to place this over here oh my God I love

This Pan and the residual heat is going to continue to cook this and nothing has stuck I just love that I absolutely love that so in my mind I’m thinking how many rolls how many rolls is this going to make so this is this is a cool tip I’m

Going to smooth this out and I’m going to start to um portion it out so I can figure out how many cabbage leaves I’m going to blanch and I’m actually going to blanch a couple of extra cuz just in case I stuff it up which could be

Possible that I have that on tap so let’s portion this Out okay 1 2 3 4 5 6 7 eight great so I’m going to get eight of these cutting the end off four 5 6 7 8 all right we’re going to go to the stove and I’m going to blanch it so what you’re going to need is tongs what are

You going to need Sy you’re going to need tongs and you’re going to need a strainer back over here okay I reckon about P maybe 2 minutes maybe maybe I reckon It’s been about a minute and a half and I’m looking at this core part I need that to roll and not snap right and that’s looking good so far it just needs another 30 seconds okay so the the the inner cabbage right have a look at this this

Is soft compared to the outer cabbage that one’s going to be done so I’m just going to place that on my strainer that one as well cuz you can kind of see how soft that is just lay them on top of each other what a great thing to do in the

Middle of the week calms the nervous system down hey all right let those ones do their thing and let’s start Rolling Come in hi hey mate look they’re working is that right does that look right I love it I love this oh my God I smell it’s can you smell it outside can be ready in like 5 minutes yeah it’ll be ready in 5 minutes but

Does it look good does it look good very good and then in the pan right to make it a little bit Brown y oh my God little bit oil yep and I love my cook friends they all know things thanks mate thanks mate I love it when my friends come over

Or people I work with that love cooking as well and you get to just discuss things of oh we could make that better or you know it didn’t hold very well or what could we do and you know I was actually worried last me that these weren’t going to hold very well but

They’re holding yeah they’re holding well y I thought they’re going to fall apart no no wow Amazing Next Step I’m going to wash this pan and then season it again reason being is this is how you look after the pans I’m not going to wash it with soap or anything I’m just going to wash it just with water and a cloth it’s still pretty warm and then I’m

Going to put it back on the heat and I’m going to put my cabbage back in the pan so interesting when I first started using cast iron years ago I used to get the steel and scrub it and then I learned from a chef it’s like don’t do

That don’t ever do that I’m like oh why and it goes you got to season your pan first so you don’t need all that scrubbing and when you’re finished with a pan we’re not now we’re using it again but if I was to finish with this pan

Today I would do exactly the same thing that I’m doing now heat it back up wait for the smoke point to come turn it off get my cloth put oil on it season it wipe it down so there’s no water and hang it back up and that’s how you look

After a cast iron pan but today what I’m going to do is I’m going to put these little babies back in there now there’s a lot of water content here in these cabbages so oil and water kind of create fireworks so be really careful around

The kids um how this is going to go down so so I want to heat this back up right that same process with a little bit of [Applause] oil just to see that pan all right then just a little bit like a tablespoon and roll it

Around now this is on medium heat I’m going to turn down to low using your tongs one at a time now I don’t think I’m going to fit all of these in here I’m going to do the best I Can this is great this is such a good pan I I keep saying it but like you guys got to get this cuz this is a legacy moment I’m not going to throw this out this is it this Pan’s going to last for Generations generations and it’s a

Nonstick surface and that’s that part where I did the cloth I mean look look at this watch this it’s not even going to stick Ready all right this pan is on low now which is great still no sticking all right I need to make a dressing so two or two or three minutes on each side managing your heat Let It Be let’s get into the dressing so I’ve got this kind of thing that I saw once

Can’t remember where I was Instagram or somewhere where someone poured hot oil over situations to Great flavor I’m going to do that and I want to toast some sesame seeds so I’m going to use um the other little cast iron pan Which is from Ironclad

And I’m going to show you how to toast sesame seeds all right straight on the heat nice and high heat now I don’t need any oil on this particular occasion cuz I want it to toast as me seeds I’m going to turn off the heat all right I’m then going to

Take this off cuz I’m going to knead this and pop it on this one I’m going to let that be over here and do its thing it’s going to remain hot and delicious and I’m going to make this dressing so with the dressing you want a

High heat and you want some sesame seeds these are raw sesame seeds I’m going to wait till I get a little bit of smoke point here I don’t want a loot cuz it will burn so I’m just going to manage this um carefully and I can actually

Feel the heat like I said I don’t want this in full smoke smoke point I reckon two tablespoons of sesame seeds now what you’re after when you’re doing stuff like this all right you’re after the popping sound which cracks the oil which creates flavor and you just

Want to move things around and it creates a little bit of noise you don’t need a spoon and then you can do the swirl you ready for the swirl so we want a little bit of change of color on this not too much and they’re starting to do that now you can

See going to turn that pan off it’s literally a minute okay great awesome to add to that I’m going to add my spring onions I’m going to add some gr Ginger I reckon about the same amount wow smelling great do I want any garlic maybe not yeah um I need the

Tamari just around about I reckon 3 to four tablespoons I want some rice wine vinegar around about a tablespoon okay well that smells great now I’m adding a little bit of maple around about a tablespoon because I want that sweetness got some sesame seed oil I reckon around about teaspoon here you go

Mate thank you I’ve got some chili flakes optional around about half a teaspoon this is off the heat remember just swirling now you want to taste it oh wow that’s that’s delicious oh my God I need more tomari cuz I need more cuz there’s how many

Rolls I just need a little bit more tamari another tablespoon I reckon and I’m balancing flavors in my mouth I want the they thickness of this rice wine this rice vinegar just another tiny little bit then I need to balance it back out with the maple a little bit

More this is this is it right this is cooking it’s all about ease and flow definitely going to need pepper and just a pinch of salt just a little bit to bring up flavor give it another stir have another taste oh my God that’s beautiful that is stunning over here

Next to the cabbage rolls we’re done really you can tip all this on top or you can do what I’m going to do I think they’re probably still too hot to cook to eat but could try don’t burn yourself take one of these glorious little

Moments oh that is still a bit hot dip it in the sauce oh my God it’s yum it’s amazing