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Internet of things research papers 2019 do my role of enterprise risk management in banks kobe bryant essay introduction - Excellent. Red lipstick on. Feelin' ready to film a YouTube video. (laughs) (clears throat) Nope, not ready. Hi friends, it's Sam. ♪ And today I'm gonna make songs of music. ♪ No. Hi friends, it's Sam. And today I'm gonna make vegan butter cauliflower, oh. You know that classic Indian butter chicken dish? This is my version of how to make vegan butter chicken. Not only is this my vegan take on this recipe, but it is way healthier. I looked up other versions of how to make traditional Indian butter chicken, and they use, like, an entire pound of butter in some of the recipes. Whoa, that's pretty intense. And then whipping cream, and then all sorts of stuff. So this version, I cut it down. It's way healthier, way lighter, gonna make you feel good instead of making you feel bad. This is a fairly new recipe on my blog, but people have been raving about it like crazy, so I wanted to make sure to get it here, share it with you on YouTube as soon as possible. So let's get to makin' vegan butter cauliflower. Woo! (laughs) First I'm gonna make the creamy vegan butter sauce. Now, full disclosure, this method is not at all traditional Indian cuisine this is entirely Samditional cuisine. (laughing) I'm always trying to find ways to make my recipes not only just vegan, but also super delicious and really easy to make. You know, the whole fuss-free vegan thing. (clicks tongue) That's what I do. So grab your blender, and to start we're just gonna add 2 3/4 cups of water. Just like that. I know, so complicated already. 1/2 cup of raw cashews. I buy my cashews in cashew pieces in bulk because I generally use them to grind up into sauces and things like this. So this is the much cheaper way to buy them. I'm using my Blendtec blender here, which is a very, very high-powered blender which I love. Beautiful. Makes me so happy. But if you do not have a high powered blender, and you're worried that your blender might not grind up the cashews to a perfect creamy consistency, then all you have to do is boil the cashews for 10 minutes, drain them, rinse them, and then add them to the blender along with all of the remaining ingredients including the water and all that stuff. Then you'll get a perfectly creamy smooth consistency, because that is gonna be key for this sauce. I am adding this entire can of tomato paste. Oh, splashy! Now this might seem like a lot of tomato paste to some of you, but this is just my hack. Instead of taking the time to slowly cook down tomatoes for hours, we're just gonna do this. We're just gonna use them already cooked down for us. Whoa. ♪ Splashing everywhere ♪ It is getting hot in here. Lemme tell you, Toronto weather has been crazy recently. It was ice pellets, like, a week and a half ago, and now it's boiling hot. Very hot, cold, hot, cold. A lot like my dating life right now. Now I'm gonna add garam masala. This is a great spice mix. It's usually very easy to find. And this is what's gonna make your dish taste traditional and delicious. Whole tablespoon of that. If you don't know where to get this, I'll put a link down below in the description where you can order it off of Amazon. An entire teaspoon of chili powder, cumin, salt and powdered ginger. And as always I put the link to the full recipe in the description down below, as well as I'll pop one up here, right now for you. So that's it, this is our sauce. Now just blend it together until it's incredibly gorgeous, creamy and smooth. (blender running) Yes, beautiful. Okay, easy peasy. There's our sauce. Lemme get rid of this stuff, and then we're gonna prepare the cauliflower portion of the recipe. Now for the cauliflower portion of the recipe. So I'm gonna use half a head of cauliflower. (growls) Get out of there. (cauliflower cracks) Yeah! So your instinct might be to go (clicks tongue) cut the entire cauliflower in half, and you can do that if you want. But the way I like to cut cauliflower, is I just cut apart the stems, and pull it apart. So to cut it in half, I can do that, and you'll find, if you do it this way, you'll get much prettier shaped cauliflower florets. So just using half, and instead of cutting this into pieces, cut at the stem like so. And you can see that the pieces just come off nicely and beautifully. If I want them smaller than that, so I just cut the stem in half and pull it apart. But this is strictly just looks, so feel free just to hack at it, whichever way you want. Beautiful. So my cauliflower florets are all chopped into nice size pieces now. I've got my onions chopped and my garlic. So let's hop over to the stove and finish making this vegan butter cauliflower. So grab yourself a nice deep frying pan, or a pot with a lid. To this add two tablespoons of vegan butter. I'm just winging it here. Think that's about two tablespoons. Now if you are an oil-free vegan, or you just wanna reduce the fat, you're free to do that. Obviously using vegan butter will help get that butter cauliflower taste, so it's up to you. But I like to use about two tablespoons of vegan butter. Turn that on and get it meltin'. Oh, there's a toast crumb in there. Shh. Now that my vegan butter has melted, add the onions and garlic. Smells buttery and delicious, I like it. The onions are just beginning to brown, so now I'm gonna add all the sauce and the cauliflower. Sauce. Careful, it might splash. Sputtery, sputtery. And all of the cauliflower. Ah, look at that. Stir this up to coat the cauliflower. Cover the cauliflower with a lid and stop and give it a stir every now and then to make sure that the sauce doesn't burn on the bottom of the pan. And cook it for about 10 minutes until the cauliflower is fork tender. Then we're gonna serve it up and enjoy. That's it. So easy, right? Love it. All right, it's time. (laughs) Check this out. Ooo-wee! How nice does that look? My butter cauliflower is nice and fork tender. There's still a bit of bite there. You don't want it to be mush but it's nice and tender. I've made some rice as well and grabbed some vegan naan. So let's serve up a plate and give it a try. Mmm, okay. Put some of these in there to soak up all that saucey goodness. A little cilantro and woo, doesn't that smell amazing? Why am I asking you if it smells amazing? Obviously you don't know if it smells amazing. Let me tell you, it smells amazing. Check it, easy vegan gorgeous butter cauliflower. Grab myself a fork and give this a try. ♪ I want some of the rice ♪ ♪ I want some of the cauliflower ♪ ♪ I want the sauce ♪ Oh this looks very hot. All right, I need a small bite 'cause this looks very hot. (soft music) Mmm, hot. Mmm, mmm. Mmm. That is so good. Mmm. Creamy, rich tasting, full of gorgeous spices. This is a super easy, amazing meal to make when you want something kinda warm and comforting and delicious. I love it. My neighbor's looking at me through the window. (laughs) Mmm. Mmm. So good. Perfect, amazing meal for an easy weeknight dinner. So hearty and satisfying and creamy and spices and oh, yum. I just love it. Be sure to let me know if you give this recipe a try in the comments and tell me what you think. I hope you love it as much as I do. Mmm. Delish. Mmm. I hope you like this video and if you do, let me know by leaving a like. And don't forget to subscribe for another fuss-free vegan video every single Wednesday. And if you wanna hang out in the meantime, hop over to Instagram and follow me @itdoesnttastelikechicken. I love hanging out with you guys. And I'll see you next week. Bon appetegan! (chicken clucks) (upbeat music) (humming) Mmm. Mmm. ♪ Tuck in my shirt ♪ ♪ Look professional ♪ ♪ You're recording a video ♪ ap capstone syllabus for money SUNY Technology Colleges.