5 AMAZING meals to change your life

I'm going to take a traditional, heavily meat-based dish and turn them plant-based over the top. Watch this. Hey, babe! What do you want for dinner? Not the usual dry stuff. Right. We're going to be making Mexican-inspired birria, birria, birria. Sorry if I don't pronounce it correctly. I'm going to share innovative, traditional, and non-traditional dishes, not just plant-based, but delicious plant-based, free from animals. Let's just jump right in. Here's where we just want to remove seeds from the chilies. Now, you don't have to do this if you like it spicy. You're going to go on your play date. I'll see you soon, okay? Give me a kiss. Okay, come on. I'm going to add some hot water to reconstitute them. We're going to toast off seven cloves of garlic, cumin seeds, coriander seeds, black peppercorn, one cinnamon stick, three cloves. Smells delicious. Everything but the cinnamon stick. Roma tomatoes, onion, just chopped. Really get some extra depth of flavor. Going to remove the garlic. Right to blender. Add all the chilies, all the liquid, and some lemon. It's delicious, and it's going to get even better when we start cooking it. I'm using these amazing brown cluster oyster mushrooms. All I'm going to do is butcher them up. Take the substrate off. I want to leave these intact, because you'll see why in a minute. I want to make sure this is just packed full of flavor. That's the bottom, just this part. So cool. Probably about a pound and a half. They're coming from a super cool project that I've been working on, transforming a chicken farm into a mushroom farm. And they grew these, and I get to play with them. Going to use my pressing technique. Press that down slowly. Now there's quite a lot of mushrooms in here. I don't want to press it too fast, because then too much liquid will come out. And I want that sear. I want to get coloring on the mushrooms. That's where all the flavor's going to come from. You could just put the mushrooms in here and let it go, but you're going to have no coloring on it. You could do the coloring after, but it's already going to be soaked. I want to create that flavor now, because then it goes throughout the whole duration of the cook, and it just keeps building and building and layering flavors upon flavors, and that's what we're all about. Press it one more time, and then we're going to season it. Look at that sear on that. That's going to be a ton of flavor. Flip these. Going to add a glug or two of olive oil. Add a little bit of hot water to this, just to get the extra spices out. The sauce. Going to strain that. We're going to make the consomme. Now it's getting some really nice color. Going to add one onion that I julienned. This is going to be the salsa. Just to make sure we don't waste anything. Consomme right here. Also have some veg broth. I probably won't use this all. Not going to forget to add the cinnamon stick. Needs a little bit more salt. Feel the flavor exuding from this. Look at that. This just needs a little bit of salt. Yum. Snack time while I wait. Delicious. Now it's time for it to go in the oven. 185 Celsius, so that's about 350 degrees Fahrenheit. And we'll leave it in there for about 40-45 minutes. It could happen faster, but I'm looking for that flavor. And I got a little bit of time. Frankie will be back soon, so... Take care of your thing. And I'll always take care of your back. Cleaning as I go. Serious, sweetheart. Set the timer for 30 minutes, please. Good girl. Smells delicious. Wow. So rich and deep with the sear and that flavor. Really, really makes it pop. Makes it sing. Yum. This is gold. I'm going to save half of this. I split up the mushroom. These and these right here. I'm leaving these ones whole. These ones I'm going to mince. One onion. Coriander. Keep these fresh by wetting a paper towel. Then I pop them in the fridge until I need them. You hungry? This is a smoky vegan cheese. I'm just going to grate it. Frankie! Just about a tablespoon of Oatly Greek yogurt. Mix it up. This is the best meltable, creamy vegan cheese that I can make of my own. I have Miss Frankie to do some of the dishes for the next bit. Oil. Finally, you can get some corn tortillas because you really want corn tortillas for this. For some reason, the UK major retailers do not sell corn tortillas. And they should. All of them. Broth here. Dipping. Some of the cheese. Some of the filling. Broth. Chopped onions. Some of the coriander. Cilantro. I'm so psyched to eat this. This is going to be a little messy. It's tacos. Mmm. Wow. And that cheese really rounds it out nicely. It's super creamy. Super good in the consomme. Mmm. Super rich flavor. The depth. Serve this in any restaurant. Much healthier alternative. This is ******* fantastic. Okay. Green speckled lentils. One cup. Some of the broth. One and a half cups of this. I just added water to this to clean it out. Another one and a half cups. Three cups of liquid. Some celery. Two carrots washed. Take the ends off. I do not peel them. It's a great way to practice knife skills. Just take your time. I want everything small like the lentils. Bring that to a boil and then lower it to a simmer. Delicious lentils. Check those out. Just have a little bit of olive oil and then greens. Just cut them up. A little bit of boiling water. Strained them out. Ran them under some cold water. Squeezed them out. And then this is the greens. So garlicky greens. I chopped up two cloves of garlic. I'm going to add some baby spinach. A good handful. Sprinkle of salt. Once wilted, I'm just going to turn the heat down. That's it. Super hearty. Extra birria broth. Chopped raw onions. Cilantro. Coriander. Super satisfying meal. High in protein. It's another great way to use that broth. That flavor right there. Pair it with those greens. Yum. I love lentils. Eat them all the time. Bon appetit. Here you go, sweetie. So this next one, I'm going to pull them. Sometimes it's easier to use a fork. They pull apart real easy. A little bit of that broth. Alright, now I get to try this. I'm going to add some tortillas because I like that extra crunch. My sandwiches. And this looks freaking delicious. Oh baby. Mmm. Wow. I don't think I could make this any better. And just that little crunch of those tortillas. Delicious mushrooms. Alright, for this next party trick, I have the birria mushrooms. A lot like fried chicken. Much better. I used to work in a restaurant, so I use these half deep inserts. 50-50 ratio flour to cornstarch or corn flour. I use white pepper, a little bit of onion powder, garlic, and a little bit of salt. In both of these, oat milk with lemon juice and a little bit of that birria sauce. Wet, dry. Done. Toss it around. Get in all those nooks and crannies. Going for extra crispy. Alright, so I'm going to double batter it. It's going to look like this. Just going to do that with all of them. I wash my hands. Oil up to about 350 degrees Fahrenheit. To get that crunch I love so much, double fry them. Before I fry them off the second time, I'm just letting them sit there for now. I'm going to make two sauces to go with them. A spoonful of the birria. Agave. Cover it with jalapenos. Like a hot honey, but with agave. The second sauce, vegan mayo. Spoon of the birria. Coriander, cilantro, and jalapeno. Squeeze a lime. Salt. Two sauces. I'll do the double fry. Salt. Garlic. One way to have them is just like this. Yeah, that's beautiful. Mmm. Dang. Put the jalapeno on there. Sweet and spicy. Delicious. Tacos. Fresh, warm. Corn tortillas. Greens, onions. Jalapenos. These are ridiculous. Now we'll do the fried chicken. Jalapenos. Some of that hot agave. Oh, baby. Coriander. Crazy. Crazy delicious. Look at that. See how meaty that is? Absurd. What do the kids say now? Slaps. Fantastic. That was absolutely delicious. Plant-based to the next level. If you want to see some more, check out these videos right here. And I appreciate you so much. Thank you.