SNACKS + APPETIZERS

HOW TO MAKE POPCORN AT HOME ON STOVETOP
LAY HO MA everyone! Growing up, my all time favourite snacks were potato chips and popcorn. Of course, I would always simply buy the microwave varieties that were (little did I know) packed with synthetic flavours, colours, and stuff I can't pronounce. Join me in this episode on how to make popcorn on the stovetop. This is so easy and is absolutely fool proof. Oh, and the popcorn also tastes better than microwave :)

Ingredients:
- 1 tbsp coconut oil
- 1/4 cup popcorn kernels
- several pinches of salt

Directions:
1. warm a saucepan on medium high
2. add in your coconut oil and wait until it starts to smoke
3. add your popcorn kernels and season with some salt
4. cover with a lid and slightly hold the pan above the burner
5. wait until the popping becomes less frequent
6. turn off the heat and set your pan aside
7. carefully remove the lid without tilting it or else the condensation will drip onto the popcorn and make it soggy
8. season with some more salt, and serve

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/i33t7p85mXk
HOW TO MAKE VEGAN NUTELLA | EASY CHOCOLATE SPREAD RECIPE
LAY HO MA everyone! I absolutely LOVE chocolate spread. Add in some toasted hazelnuts and OOOH MAN! You have yourself some bomb vegan Nutella. Join me in today's episode on a how to make vegan Nutella recipe! This recipe is easy, delicious, and ummm addictive! Sorry in advance!

Ingredients:
- 2 cups raw hazelnuts
- 2 cans coconut milk
- 2 tbsp coconut oil
- 2 cups cane sugar
- 1 cup dark chocolate
- 1 tsp vanilla extract
- dash of salt

Directions:
1. preheat your oven to 350F
2. spread your hazelnuts on a baking sheet and bake in the oven for 12 minutes
3. gently warm your coconut milk and coconut oil in a saucepan over medium low heat
4. in a mixing bowl, place in your dark chocolate, vanilla extract, and salt
5. pour in your warmed coconut milk and stir to melt the chocolate
6. in a high speed blender, add cane sugar, hazelnuts, and chocolate mixture
7. blend on high
8. pour into a container and keep in the fridge overnight to firm up into a thick spread
9. ENJOY!

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/yNpWbJMU-HU
NO CANNING | HOW TO MAKE PICKLES | FERMENTED EASY HOMEMADE RECIPE
LAY HO MA everyone! I'm Wil Yeung. Did you know that I ABSOLUTELY LOOOOOOVE pickles!? I suppose everyone does no? I've always had this thing about buying pickles off store shelves that are packed with preservatives and believe it or not, its incredibly easy to make. Are you in search of a way to make quick pickles? Join me in today's episode and learn how to make your very own fermented pickles (also called refrigerator pickles) at home AND with NO CANNING needed! These pickles are delicious, tangy, CRUNCHY, and is definitely an easy vegan recipe you will want to make all the time - I promise :)

Ingredients:
- 1L jar (32oz)
- 4 to 6 firm dill cucumbers (depending on their size)
- 1 tbsp pickling spice
- 1-2 tbsp salt (if you like it more or less salty)
- 1 tbsp dried chili flakes (optional)
- 2 cups water
- some fresh sprigs of dill
- 2 to 4 pieces of garlic

Directions:
1. bring your water and salt to a boil
2. wash your dill cucumbers (wash eally well!)
3. place half your fresh dill in the jar, followed by your pickles, pickling spice, chilli flakes, garlic
4. pour in your hot salted water leaving about an inch of space to the top
5. place in the rest of your fresh dill and twist on the lid lightly
6. leave to ferment in room temperature for 3-7 days (depending on how tangy you prefer the taste), then transfer to the refrigerator

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/20SwaTpJZUQ
VEGAN SPRING ROLLS RECIPE | VIETNAMESE THAI RICE PAPER ROLLS + PEANUT SAUCE
This is one of my all time favourites! Whether you call it rice wraps, fresh rolls, Thai or Vietnamese spring rolls, I will teach you how to make this amazing vegan recipe together! I will give you the confidence to make this dish from start to finish even including 2 amazing (and EASY) dipping sauces! Remember to like, comment, and subscribe so you won't miss a single episode!

These will go perfect with a nice hot bowl of VEGAN PHO ;)
https://www.youtube.com/watch?v=opUEhGZpXsw

Rice Wraps, Spring Rolls, Fresh Rolls, Rice Paper Rolls Ingredients:
- rice wrap paper
- extra firm tofu
- English cucumber
- mung bean or vermicelli noodles
- fresh Thai basil
- fresh mint
- red or green leaf lettuce
- cilantro
- salt and pepper

Peanut Sauce Ingredients:
- 2 generous tbsp peanut butter
- splash of coconut milk
- 1 tbsp of tamari or soy sauce

Spicy Soy Sauce Ingredients:
- tamari or soy sauce
- couple sprigs of cilantro
- green onion
- crushed chilli (or Asian chilli)
- splash of toasted sesame oil

Rice Wrap / Fresh Rolls Directions:
1. Start with the ingredient that takes the longest to cook/prep. In this case, its the tofu. Dry your extra firm tofu with a paper towel and slice into sticks
2. season the tofu and cook in a 375F for 35-40min
3. to prep your noodles, bring a pot of water to boil. once boiling, take the pot off the heat and let the noodles soak for 3-5min. Then stop it from overcooking by cooling it down with cold water
4. start washing your greens in a sink full of cold water
5. dry your greens and herbs after they are washed and set them aside
6. once all your ingredients are prepped and ready to go, dip your rice paper onto a plate of water for about 30 sec.
7. spread your rice paper on a cutting board and place in your prepped ingredients.
8. to roll, take the flap closest to you and fold over. Then tuck it in and roll it once. Then tuck in both sides, and complete the roll. That's it!

Dipping Sauce Directions:
1. for the peanut sauce, place ingredients into the blender and blend on high speed. If your sauce is too runny, add more peanut butter. If its too thick, add more milk.
2. for the spicy soy sauce, place the ingredients in a bowl and mix!

You are watching:
https://youtu.be/54h_eOSx2mE
Remember to like, comment, and subscribe so that you won't miss a single episode!

Follow me on social media:

Photography Instagram: @wyphotography
Photography Facebook: Wil Yeung Photography
Photography Website: www.wyphotography.com

Vegan Recipes Instagram: @vegan_rev
Vegan Recipes Facebook: officialveganrev
Vegan Recipes Website: www.veganrev.com
VEGAN SUSHI RECIPE and VEGAN MATCHA LATTE Less than $2
For your cheap and lazy vegan days - learn how to make sushi and an amazing vegan matcha latte with vegan rev. All you need are a few simple ingredients and an empty stomach :)

Ingredients for Sushi:
- 1 cup rice
- 1.5 cups water
- sprig of rice vinegar
- 2 sheets nori / seaweed
- carrot
- cucumber
- soy sauce or tamari sauce

Ingredients for Vegan Matcha Latte:
- 1 tsp of matcha
- 1 tsp cane sugar (or sweetener of choice)
- 1 cup hot water
- 1.5 cups almond or coconut milk
- ice cubes

Directions for how to make Sushi:
1. start with rinsing and draining your rice
2. add the water to the rice and start cooking in the rice cooker
3. prep your carrot and cucumber in sticks
4. once your rice is done, transfer to a large mixing bowl and add rice vinegar
5. spread the rice around the bowl in a thin layer to help it cool down
6. prep your nori sheet on a sushi mat and spread the rice in a thin layer while leaving about an inch of space at the top
7. place the veggies horizontally on the sushi rice and roll
8. slice into bite sized pieces with a sharp knife

Directions for how to make Vegan Iced Matcha Latte:
1. start with the matcha powder in the bowl and add hot water
2. whisk in an "M" or "W" motion until frothy
3. pour matcha in a cup with the cane sugar
4. add ice cubes followed by topping off with almond or coconut milk

https://www.youtube.com/watch?v=17mUwQ8IJd4
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

Follow us!
Instagram - @vegan_rev
Facebook - officialveganrev

Your Host
~Wil Yeung
BANANA BREAD + CHAI LATTE
Who ever said you can't have a scrumptious breakfast or super delicious snack for less than $1 CAD... Join your host Wil as we make an easy banana bread and refreshing iced chai latte on today's Cheap but Fancy Menu by Vegan Rev!​

Banana Bread Ingredients:
- 3 ripe bananas
- 1/4 cup almond or coconut milk
- 1/4 cup oil (veggie or olive or coconut)
- 1/2 cup cane sugar
- 2 cups all purpose flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp salt

Chai Latte Ingredients:
- 2 tbsp Chai Tea Blend (cinnamon, cardamon pods, star anise, coriander, cloves, and black pepper)
- 1 tbsp cane sugar
- 2 cups water
- 1 cup almond or coconut milk
- ice cubes

Easy Banana Bread Directions:
1. Pre heat your oven to 350F
2. Peel your bananas, save and slice half a banana
3. Place in a large mixing bowl and mush (keeping some chunks)
4. Add your cane sugar, oil, and mylk and whisk
5. In a separate bowl sift your flour and add cinnamon, baking soda, and salt
6. Pour the flour into the wet mix and combine with a spoon/spatula
7. Grease your baking pan and lightly flour
8. Pour in your batter and line up your sliced bananas
9. Into the oven for 45min and cover and bake for another 10min

Easy Chai Tea Directions:
1. In a hot pan, toast your chai tea blend
2. Add the cane sugar followed by the water
3. Cover and bring to a boil
4. Turn off the heat and let steep (the longer you steep the stronger the flavour)
5. Pour the tea through a sieve and into a bowl
6. Place the ice cubes in a glass and pour in your tea and milk.
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

Follow us!
Instagram - @vegan_rev
Facebook - officialveganrev

Your Host
~Wil Yeung
COCONUT YOGURT
Join me in making the easiest and fastest thick vegan coconut greek style yogurt! All you need is a few ingredients and a blender!

Ingredients:
2 cups of fresh young Thai coconut meat
1/2 cup water or coconut water
2-3 tbsp maple syrup (to taste)
2 tbsp fresh lemon juice
1/2 tsp vanilla extract

Directions:
1. Make sure to watch our video on how to open a young Thai coconut to harvest both the meat and water! 2 cups is roughly 2 coconuts.
2. Blend all ingredients up!
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

Follow us!
Instagram - @vegan_rev
Facebook - officialveganrev

Your Host
~Wil Yeung
TOMATO SALSA
Still buying pre-made jarred salsa from the grocery store that's packed with preservatives and additives? Let's make this simple, yet impressive tomato salsa. You'll never buy a single jar of salsa again!

Ingredients
-half an onion (red or white)
-fresh lime juice from one lime
-approx 1.5 to 2 lbs of tomatoes (type is your choice)
-salt, pepper, olive oil
-fresh chopped cilantro

Directions
1. super easy - chop/dice everything up, toss in a big mixing bowl, and serve with your favourite tortilla chips! This can be made ahead of time and kept in the fridge.
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Follow us on instagram at vegan_rev

Happy cooking and eating!
CRISPY CHICKPEAS
These are going to become your next favourite snack! You can also use these as crispy croutons on your next Caesar salad, soup toppers, and or just enjoy them as is! Remember to like, comment, and subscribe for more easy vegan recipes!

Ingredients:
Chickpeas
Salt/Pepper
Olive Oil

Directions:
1. Pre-heat your oven to 425 F
2. Rinse your chickpeas
3. Line your mixing bowl with a paper towel and dry your chickpeas
4. Toss chickpeas with salt, pepper, and olive oil
5. Line on baking tray and spread out chickpeas
6. Into the oven for 35-40min or until golden brown
7. Enjoy!
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

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Instagram - @vegan_rev
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Your Host
~Wil Yeung
MANGO AVO GUAC
Everybody loves avocados - everybody loves mangos - let's make avocado mango guacamole!! This super easy recipe won't take long to make and will take even less time to eat. Remember to subscribe, like, and comment for more simple vegan recipes!

Ingredients:
2 Avocados
1/2 Ripe Mango
1/2 Red Onion
1 Lime
Few Sprigs of Fresh Cilantro
Garlic
Olive Oil
Salt and Pepper

Recipe Directions:
1. Peel your avocado and place in mixing bowl
2. Add fresh lime juice
3. Finely chop your red onion and add into avocado
4. Season with salt and pepper and mash
5. Chop your mango chunks and add into avocado
6. Add fresh chopped cilantro and add into avocado
7. Mix well and enjoy with your favourite corn chips!
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

Follow us!
Instagram - @vegan_rev
Facebook - officialveganrev

Your Host
~Wil Yeung
HUMMUS
Hummus has got to be the ultimate finger food! Its quick, simple, and absolutely packed with flavour! Remember to subscribe for more vegan recipes, kitchen tips, and so you won't miss a single episode!

Ingredients:
Chickpeas (1 can)
Tahini (1/4 cup)
Limes (1)
Garlic
Chilli Flakes
Olive Oil, Salt, Pepper
Water (1/2 cup)

Directions:
1. Put all ingredients in food processor or blender (tamper needed) and blend
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

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Instagram - @vegan_rev
Facebook - officialveganrev

Your Host
~Wil Yeung
VEGAN PANCAKES
This is a great gluten free, dairy free, and no refined sugars alternative to one of the most popular breakfast classics...the pancakes! This version features apple and cinnamon with a delicious maple syrup sauce. Remember to subscribe for more vegan recipes, ideas, and inspiration!

Ingredients:
Gluten Free Rolled Oats (1/2 cup)
Almond Milk (1/2 cup plus 2 tbs)
Apple (x1)
Cinnamon (ground)
Banana (half)
Maple Syrup

Directions:
1. Blend all ingredients together
2. Pour your batter onto your low heat non-stick pan 1/4 cup at a time
3. Be patient and filp after a couple minutes
4. Pour over maple syrup and enjoy!
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

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Your Host
~Wil Yeung
JALAPEÑO POPPERS
If you're a snacking addict like me, you will LOVE these Jalapeño Potato Poppers! Simple to make and a pleasure to eat! You can also make these ahead of time and store them in the freezer for when you get hungry :)

Ingredients:
Potato (try buttery yukon gold) (x4)
Jalapeño (x1)
Shallot (x1)
Garlic (x2)
Panko
Almond Milk (1/4 cup)
Vegetable Stock (2 tbs)

Directions:
1. Boil the potatoes until soft
2. Mince the garlic, shallot, garlic and sautee them in a oiled pan
3. Drain the potatoes, mash, and add in the sauteed ingredients
4. Spread out the breadcrumps onto a large dish and season
5. Shape the potato poppers and roll them in the breadcrumps
6. Bake in the oven at 375F for 45min or until golden brown
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

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Your Host
~Wil Yeung
BRUSCHETTA
Bruschetta is an appetizer that's loved all around the world. My version is simple, delicious, and of course vegan! This recipe is a must for parties and I guarantee that it will impress your friends and family! Remember to subscribe for more vegan recipe videos, tips, and tricks!

Ingredients:
Baguette (your choice)
Tomatoes
Fresh Basil
Fresh Garlic
Salt, Pepper, Olive oil

Directions:
1. Slice your bread and bake in the oven at 350F for a couple of mins
2. Chop the tomatoes and basil
3. "Grate" the garlic against the toasted bread
4. Top the bread with the tomatoes and basil, season with salt and pepper
5. Drizzle some olive oil - enjoy!
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

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Your Host
~Wil Yeung
DRIED MANGOES
Going camping, traveling, or just HUNGRY? Let's make dried mango slices using the Excalibur dehydrator (you can also use an oven at the lowest temperature)! They are super easy to make and are an incredibly healthy snack! Remember to like and subscribe so you won't miss a single episode on super cool vegan recipes, tips, and ideas!

Ingredients:
Fresh Mangoes

Directions:
1. Line up the mango slices without overlapping
2. Dehydrate at 135F for 12 hours (or in the oven at the lowest setting and check after 5 hours)
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

Follow us!
Instagram - @vegan_rev
Facebook - officialveganrev

Your Host
~Wil Yeung