Скачать с ютуб If I started a new restaurant, I’d serve this every day в хорошем качестве

If I started a new restaurant, I’d serve this every day

This would absolutely be number one on the menu. “Why do vegans always have to call things meat-ball names?! It's so frustrating. It hurts to the core, I mean if they want to eat a steak then eat a steak. It must be cravings, right? Stop telling me what to do, trying to be nice and saving animals, eliminate useless suffering, minimize climate change and care for health and planet. Vegans are the worst." I hear ya. Thank you, I will try harder, my STEAK just happens to be made from mushrooms, one I grew myself and even developed a specific cooking-pressing technique to do so. That so many are already using. :) https://dereksarno.com/ Silent retreat episode referenced:    • I cooked 1800 MEALS in a month of sil...   U.K. Based https://mushroomemporium.co.uk/ Tag your local mushroom grower selling kits or Mushrooms like this so everyone can see to learn how to support and try these bad boys. SKY BLUE OYSTER STEAK 1 or more Oyster Mushroom, the bigger the shroom the bigger the steak. marinade: Fresh thyme and rosemary, splash of red wine, garlic cloves, dijon, fresh cracked pepper, pinch salt and olive oil. Grilled to finish and basted with vegan butter, fresh tarragon and thyme. THE MOST AMAZING STEAK EVER! Follow the pressing technique shown in the video to make the most unbelievable mushroom steaks you'll ever have, Sweet Potato Wedges: tossed with a little olive oil to coat, salt, pepper, BBQ seasoning and fresh roasmary, thyme and sage. Roast on 200c /400f until fork tender about 25 - 30 minutes Spring greens, destemmed 2 -3 garlic cloves, chopped 1-2 birds eye chili 2 tablespoons olive oil steam.blanch greens as we did in    • BASIC BEDROCK COOKING   saute with garlic and chilies befroe serving