ayinde ayinde

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✊🏾 👽 🌱 🎬  LA | Vegan (from birth) | Actor & Creator | Chef & Author @thelustyvegan | Host on @foodnetwork Live

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Uncle Yindé 🤘🏾

Find me on Facebook! #foodpornproducershow😎

☝🏾🕹💰@arcade_currency won the @ucbla cage match! #squadup

If you've always ignored my invitations to shows this is the time to ACT! We need your support tonight at cage match at UCB Franklin! 11pm my squad takes on a team that's 5-0 votes count. So u coming?

Bibimbap burgers 🙌🏾🙌🏾🙌🏾🤘🏾🔥🔥 Ingredients:
1/4 cup cooking oil
1 package firm tofu frozen, defrosted, drained and cut 1/8 inch thick
2 tablespoons onions, chopped
1 teaspoon garlic, chopped

Braise liquid:
1/2 cup water
1/4 cup soy sauce
2 tablespoons Kochujang paste

Pickled carrots:
1/2 cup shaved carrots
2 tablespoons rice vinegar
1/2 teaspoon sea salt
Burger toppings:
1 cup Bean sprouts
1/2 cup vegan mayo
2 tablespoons Kochujang paste
Pickle carrots: place in a bowl cover with salt and vinegar allowed to set until you are ready to make the burgers.
Directions:
In a cast iron skillet over medium high heat heat oil until hot and shimmering, add tofu-- fry until golden brown and crispy on both sides then add onion and garlic reduce heat to medium sauté for approx 2 minutes.

in a small measuring cup combine ingredients for braise liquid mix well pour over tofu. Reduce heat cover turn tofu once to get a liquid on both sides and allow to simmer for approximately 5 to 7 minutes covered.
Slice buns and grill on a skillet or griddle until soft on the inside and crispy on the outside.
Combine mayo and Kochujang sauce together.
To make the burger:
In a separate skillet over medium high heat heat approximately 1 tablespoon of oil in a small skillet place braised tofu in to pan sear both sides for approximately two minutes.
spread mayo mixture on the bottom of the bun, tofu, then carrots, then bean sprouts, then may on top bun and close. #vegan #veganfoodshare #vegansofinstagram #chef #food #foodporn #yum #instafood #TagsForLikes #yummy #amazing #instagood #photooftheday #sweet #dinner #lunch #breakfast #fresh #tasty #foodie #delish #delicious #eating #foodpic #foodpics #eat #hungry #foodgasm #hot #foods

I've got a brilliant show planned for this rainy day with my improviser friend @priscilladaviesactor tune in at 2 PM Pacific standard time on @foodnetwork LIVE via their Facebook page. #vegansofinstagram #veganfoodshare #vegan #facebook

Make sure you grab your #macandyease @fyhmarketcafe today there no traffic on the 101! #vegansofinstagram #veganfoodshare #vegan

Watch my story and follow me around town on an adventure of Asian grocery stores.

Improv night.

Late by web broadcasting in 5! #facebook #live search >> #FoodPornProducerShow😎

Tempeh picatta 😍😍For marinade:
1/4 cup Meyer lemon juice
2 T soy sauce
1/2 t garlic powder
1/2 t onion powder
1 T poultry seasoning mix
1/2 t salt
3 T chopped Italian parsley
1 tablespoon nutritional yeast powder
1/4 cup white wine (Chardonnay)
1 package tempeh filleted
All-purpose flour for dredging

For sauce:
2 T vegan butter
2 T shallots roughly chopped
3 T white wine
reserved marinade
2 T capers

For bok choy:
8 heads baby bok choy
1 T vegan butter
1 T chopped shallots
1 t minced garlic
1 t dry thyme
1/2 T rice vinegar
1/2 t Meyer lemon juice
Salt and pepper to taste

For yams:
3 small yams sliced in half
1 t vegan butter
1/2 t dried thyme
Salt to taste

Preheat oven to 250°

Instructions:

Marinade:
Combine marinade ingredients and lay tempeh flat. Allow to marinate for approx 30 minutes, remove, reserve marinade. Dredge tempeh in flour and lay flat.

Yams:
Boil yams, until just fork tender meaning you can slide fork through, but still has firmness. Drain and cool. Using a spatula or a plate smash yams flat.
Tempeh cooking:
In a medium skillet over medium high heat, heat oil until hot and shimmering. Lay in tempeh, cook until golden brown on both sides. Remove from skillet and place on paper towels to drain excess oil.
In the same skillet remove oil and reserve for later use. Melt butter and add smashed yams, cook until golden brown on both sides seasoning with thyme, salt and pepper. Place on a cookie sheet with tempeh and put in oven to keep warm.
For bok choy:
Using a small skillet over medium high heat, melt butter, add shallots and garlic working quickly. Add bok choy mix all ingredients well add Rice vinegar, lemon juice, salt and pepper reduce to medium low and cover. Allow to cook for approximately two minutes.
Butter sauce: in a small skillet melt 1/2 of your butter, add shallots sauté for approx 1 minute, working quickly add white wine, marinade and lemon juice. Remove skillet from heat add remaining butter mixing in with either a whisk or a fork. Add capers.
Plating: Yams then bok choy then tempeh top with butter sauce and parsley. #veganfoodshare #vegan #vegansofinstagram #valentines #food #foodporn #yum #instafood via @foodnetwork