Brothers Green

Live Like a Vegan King on $50 a Week – Day 1


7:24 : Chocolate-Zucchini Oat Muffins
2-3 cups of rolled oats or oat flour
2 bananas
1/2 apple
1 tsp ginger, grated
2-3 cups of almond milk
1 zucchini grated
1-2 oz dark chocolate, chopped
If using whole oats, pulse in a food processor until finely ground. Add apple, bananas, salt, and ginger. Pulse until a crumbly batter forms. Then add almond milk, pulse until smooth and pancake-batter-ey. Fold in zucchini and chocolate, then bake at 350 F for about 30 minutes
Store in the fridge in an air-tight container

10:36 : Fried Rice
1 large carrot, finely chopped
1/3 large sweet onion
1 cup red cabbage, chopped
1-2 cloves garlic
vegetable oil
2-3 tbs soy sauce.
1 tsp grated ginger
1 slice lemon, with peel
Sautee veggies until lightly browned. Then add pre-cooked rice and sprinkle with soy sauce. Add ginger, lemon juice, and grated peel. Pack down rice and let cook for a few minutes until a crust forms, then scrape rice off the bottom of the pan and repeat until you are pleased with your fried rice masterpiece.

10 Recipes to Love Your Least Favorite Vegetables (Part 1)


1:49 : Caramelized Brussel Sprouts with Bacon
2-3 cups brussel sprouts, sliced in half
6-8 slices bacon
squeeze of fresh lemon juice
Chop bacon into bite-sized pieces, fry in a pan. Add brussel sprouts, salt, and pepper directly into bacon. Let brussel sprouts caramelize in rendered bacon fat. When cooking is done, add a squeeze lemon juice for freshness.

3:03 : Chinese Stir Fried Broccoli
garlic 2 tbs
ginger 2 tbs
1 head broccoli
vegetable oil
red chilis to taste
soy sauce (1-2 tbs)
water (2-4 tbs)
maple syrup or other sugar
squeeze of fresh lemon juice
Heat oil in wok, add broccoli, garlic, and ginger. Hit it with some chili flakes, soy sauce and then some water to help steam the broccoli. Drizzle with maple syrup; the a squeeze of lemon before serving.

4:07 : Zesty Sesame Cilantro Slaw
1/2 head cabbage, thinly sliced
generous handful cilantro
sprinkle of salt
2-3 tbs sesame seeds
juice of 1 lime or other acid
1/4c plain yogurt or other creamy base
Combine all ingredients and massage the dressing into the cabbage to break it down.

5:25 : Crispy Buffalo Cauliflower
1 head cauliflower
vegetable oil
salt, pepper
Toss on a baking sheet, roast on 450 for 30 minutes, flip halfway through cooking
Sauce :
Your favorite hot sauce
2 tbs butter
Combine butter and hot sauce in a pan, toss roasted cauliflower to coat. Garnish with chives.

6:42 : Thai Curried Eggplant
1 large eggplant cut into disks, the quartered
1 cup coconut milk
1-2 tbs curry paste
Sprinkle eggplant with salt and let sit 30 minutes. Drain juice, then rinse. Add to pan with hot oil, cook breifly, then add coconut milk and curry paste. Cover and reduce liquid; then serve.
Garnish with fresh mint

The 15 Minute Dinner Series – Veggie Coconut Curry


short-grain white rice, washed
(2:1 ratio of water to rice)

1 bunch broccolini, cut into bite-sized pieces
coconut oil 1 tbs
stir-gently, then transfer to a separate bowl

Add another 1 tbs coconut oil into pan, then add around 2-3 tbs curry spice blend on low heat and stir until fragrant
Increase heat to high, add
garlic, 1 clove sliced
ginger 2 tbs cut into matchsticks
2 shallots thinly sliced
1/2 to a full can of coconut milk (add water to thin if necessary)
fresh spice blend to taste
turn down to medium
1/2 cup or one whole red pepper, thinly sliced
sliced fresh shiitake mushrooms 4-5
juice of 1/2 lemon
return broccolini to pan
2 or so green onions

The Korean Bibimbap Burger

complete guide


Korean Bibimbap Burger

short grain rice, rinsed

6:00 : Bulgogi Ground Beef Burger
garlic 1 clove
ginger 1 inch piece
2-3 green onions
asian pear, shredded finely (about 1/2 pear)
sesame seeds, a generous sprinkle
sesame oil 1-2 tbs
soy sauce 1-2 tbs
modest sprinkle white sugar
salt and pepper to taste
Mince all aromatics; grate asian pear and combine marinade with ground beef to form patties.

13:49 : Kimchi Mayo
In a food processor, pulse about 1/2 cup kimchi until broken down.
Add mayo until you reach you desired level of creaminess

15:30 : Quickest Pickle
1/2 cucumber, sliced thin
tsp soy sauce
tbs+ rice vinegar
sesame seeds
Combine all ingredients right on top of the cucumbers, then remove the cukes from the liquid and let them sit until ready to assemble.

20:00 : Shiitake Mushroom Garnish
Add 2-3 cups of chopped shiitake mushrooms to a hot pan with a neutral oil. When you’ve gotten a little color on them, add a drizzle of soy sauce.

23:16 : Rice Patties:
Oil, rice, mold, patience.

27:22 : Assembling the Masterpiece

The Complete Guide to Making Vegetarian Ramen

Complete Guide


3:10 : Kombu Broth
Brew kombu seaweed in water overnight
transfer to a pot, bring to a boil. Add salt (and bonito flakes if desired) and strain.

Broth add-ins:
miso paste to taste
ginger-scallion-garlic-chili oil or a combination of fresh ginger, garlic, chilis and scallions

10:44 : Roasted Cauliflower Garnish
1/2 head cauliflower separated into florets
Toss cauliflower on a baking tray with salt and pepper; bake 10-12 minutes at 425 F, then flip and bake 5 more minutes.

14:35 : Radish Garnish
Sautee in oil, until golden-brown and sweet.

17:18 : Noodle Rant
Only boil them for two minutes.

20:08 : The Half-Boiled Egg
Boil eggs for 6 minutes, the transfer to ice water bath

22:10 : Japanese-ifying Turkey Breast
Leftover turkey breast cut into strips
3-4 tbs soy sauce
1-2 tbs rice vinegar
1-2 tbs maple syrup
sesame seeds
Sear turkey in a pan with oil to create a crust, then remove from pan. Add soy sauce, vinegar and maple syrup to the pan, let reduce on high heat for a few minutes. Add the turkey back to the pan, toss to coat and add a hefty sprinkling of sesame seeds.

25:41 : The Shaved Scallion
Use a julienne peeler to really impress people with spiraled scallions as a garnish. Store in cold water until ready to serve.

28:17 : It All Comes Together