The blind vegan

today on the blind vegan, I returned with a brief episode discussing where the blind vegan podcast is going in the future and why I've been gone for 2 1/2 months. I will be putting out episodes once every two weeks as of next week and if you enjoyed the podcast, please share with everyone who loves vegan comfort food from around the world. Please follow, share, and review the podcast on all platforms were podcast or download it. Thank you so much for your support.

today on the Blind vegan podcast. I'll share my tips and tricks on how to make a healthy Mexican black bean corn salad with a splash of chili lime, salad dressing 100% plant base and delicious too. Here are the ingredients: 1/4 cup, extra-virgin, olive oil, 1/4 cup lime, juice, 1 cup cashews, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon pink, Himalayan salt, 1/2 teaspoon crushed black pepper, 1 teaspoon smoked paprika, 2 tablespoons parsley, flakes, one chops, red onion, six cloves of chopped garlic, two mini red bell pepper, one mini yellow bell pepper, and one mini orange bell pepper, chopped, 1/2 container of cherry tomatoes, chopped into fourths two cans of black beans, rinsed and drained and one can of corn rinsed in drain this serves four people if you like this recipe, please follow, share and review it with anyone who enjoys black bean, corn salad, Mexican style and vegan style. Thank you so much for your support, and I will see you in the next episode of the blind, vegan.

today on the blind, vegan. I make PO to Gallo from scratch, black, Mexican, fried beans, and Mexican brown rice. The ingredients for the pico de gallo are: one container of cherry, tomatoes, one red onion, one teaspoon of lime, juice, one, mini bell pepper, salt and pepper to taste blend all ingredients until smooth this recipe makes one 16 ounce mason jar of pico de gallo. Fried black beans ingredients: two cans of drained, black beans, 3 cups of water, 1 teaspoon of smoked paprika, 1 tablespoon of parsley flakes, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt, 1 tablespoon of chili powder, 1/2 teaspoon of crushed black pepper, 1 tablespoon of nutritional yeast, 2 tablespoons of lime juice, 2 tablespoons of extra-virgin olive oil, place olive oil in skillet at medium high place beans into skillet coat beans well with seasonings placed water into pan along with nutritional yeast cook on medium low until liquid becomes dissolved into the beans. This should take 20 to 25 minutes to prepare, this serves four people. Finally, my Mexican brown rice ingredients are: 1 cup/1/2 cup brown rice one cup/1/4 cup water and 1 cup/1/4 cup salsa of your choice. Mix well and cook it on medium high for 25 to 30 minutes or until all liquid has evaporated or rice is tinder. If rice is dry, add more salsa and water to your desired consistency. This feeds for people. If you like this recipe, please follow, share, and review the episode on Spotify, Apple podcasts, or anywhere podcast or download it. Thank you so much for your support.

today on the blind, vegan. I share my plant-based sausage, stroganoff recipe with anyone who likes stroganoff. Please follow, share, review this podcast on all podcast platforms, where podcast or download it. Here are the ingredients: 2 cups of whole wheat penny, pasta, 4 cups of water, 1 teaspoon of pink Himalayan salt in a medium size sauce pan cook noodles for 7 to 10 minutes or until al dente on medium high, rinse and drain. Take one skillet with one chopped onion and two beyond sausages break them up Athen to the skillet along with the chopped onion. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of pink Himalayan salt and 1/2 teaspoon of crushed black pepper 1 tablespoon of vegetable stock powder and 2 tablespoons of all purpose flour along with 1/2 cup of boiling pasta water into the skillet. Mix well until a gravy consistency. Add drained and rinsed noodles to the skillet. Mix well and finally add one cup of pasta water to the dish. Mix well until a gravy consistency cook for additional 5 to 7 minutes before serving. This serves two people. thank you so much for your support, and I will see you in the next episode of the blind vegan.

Today on the blind vegan. I wish everyone a happy new year and I share my vegan cauliflower, tomato vegetable soup recipe with everyone who enjoys eating vegetable soup. If you like this podcast, please feel free to follow, review and share it with anyone who enjoys cooking vegan food. Thank you so much for your support. Here is the recipe ingredients: one bag of frozen cauliflower, one bag of frozen mixed vegetables, two yellow potatoes, chopped, 1/2 yellow onion, chopped, one can of black beans, one can of diced tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of vegetable stock powder, 4 cups of water, 1 tablespoon of basil, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of pink Himalayan salt, and 1 1/2 teaspoon of crushed black pepper. Place all ingredients into a medium size pot and cook on medium high for 35 to 45 minutes or until the potatoes are fork tender. This recipe feeds up to four people. I hope you enjoy it as much as I enjoyed making it. Once again, thank you so much for your support, and I will see you in the next episode of the blind vegan.

Today on the blind vegan, I'll share my vegan potato kale bake recipe. It's five ingredients, and I hope you enjoy this recipe as much as I enjoy making it and eating it. The ingredients are: five peeled and chopped russet potatoes, one chopped yellow onion, four chopped clothes of garlic, 4 cups of kale place into a 8 x 8" baking pan with 1 tablespoon of garlic powder, 1/2 teaspoon crushed black pepper, 1 teaspoon pink, Himalayan salt, 1 teaspoon coriander, 1 teaspoon smoked paprika, and 1 teaspoon cumin. Afterwards, place one 16 ounce bottle of water into blender with 3 tablespoons of cornstarch, 2 tablespoons of Vegetable broth powder, 1 tablespoon of soy sauce, 1 teaspoon of vinegar, 1 teaspoon of garlic powder, blend all ingredients until smooth. You can also add two pinches of nutritional yeast to make the slurry creamier if you like it's optional. Please slurry over kale, onion, garlic in potatoes, mix well, place foil over pan and place into 400°F. Oven for 45 minutes or until kale and potatoes are tender. Let cool for 10 minutes before serving. This serves two people. If you like this recipe, please feel free to download, share, and review the podcast on all platforms were podcast or download it. Thank you so much for your support, and I will see you in the next episode of the blind vegan.

Today on the blind, vegan. I share my brand new recipe for a delicious, vegan chickpea, vegetable pot pie that anyone can make. The ingredients are: one can of chickpeas, one bag of frozen mixed vegetables, three stocks of celery chart, 1/2 of onion, chopped, two carrots, chopped, three) garlic chart, 1 teaspoon pink, Himalayan salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, two coats of heavy cream, One 16 ounce bottle of water, 2 tablespoons of vegetable stock powder, 1/4 cup of vegan butter, 3 tablespoons of flour, cook, butter, carrots, garlic, celery, and onion, with pink Himalayan salt, garlic powder, and black pepper. Add all 3 tablespoons of flour mix well and chill call vegetables are coded in butter, seasonings and flour. Add chickpeas, heavy cream, water and vegetable broth powder mix well let's turn on medium on for 15 to 20 minutes before putting into an 8 x 8" pan. Please pie crust on top of ingredients. Make a slit in each piecrust to let Aaron come through place into 425°F oven for 50 to 60 minutes or until crust is golden brown. This recipe feeds four people. Please follow call, share and review the episode on all platforms where podcast or download it. Thank you so much for your support, and I will see you in the next episode of the blind vegan

Today on the blind vegan. I shared a recipe that I found on YouTube, having to deal with the prince, William and Prince Harry's favorite comfort food growing up British shepherds pie. I hope you enjoyed this recipe as much as I enjoyed making it. The ingredients are calling to Rosa potatoes, peeled and chopped, one stick of vegan butter, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of Crush black pepper, 1/2 teaspoon to pick Himalayan salt, boil potatoes for 20 minutes rinse and drain with cold water placed back into pot play Saul ingredients into pot mash well with masher. This feeds two people. Take what half onion, chopped, 3 tablespoons of avocado oil, place into skillet on medium high, sauté along with four chopped clothes of garlic and two tubes of plant-based sausage crumble up, cold sausage, onion and garlic well in oil with 1 teaspoon smoke paprika, 1/2 teaspoon crushed black pepper, 1/2 teaspoon pink Himalayan salt, 1 teaspoon sage afterwards take one cup of water, place in the skillet along with 1 teaspoon vegetable broth powder, and 4 tablespoons of flour mix all ingredients well until second and water has evaporated into gravy paste consistency. Cook 7 to 12 minutes until all ingredients are cooked through and browned. Afterwards, set oven to 350 set timer for for 35 minutes please meat gravy into an 8 x 8 pan simply smashed potatoes on top. Make sure entire pan is covered place pan and oven and Cook for 35 minutes until potatoes. Have a crispy top. This beats two people. If you enjoy this recipe, please follow, share and review it with anyone who enjoys British rigging cooking. Thank you so much for your support.

Today on the blinds. I talk about my seven month anniversary of becoming vegan and the different experiences that I had along the way as a first time vegan. Whether it was, going to a new vegan restaurant in town or out of town. Whether it was dealing with people within the community attacking me for being vegan or whether it was the new fruits and vegetables that I had the opportunity to eat for the first time as a new vegan. If you like the podcast please follow, share and review it with anyone who enjoys veganism or who wants to learn more about veganism. Thank you so much for your support everyone

Today on the blind vegan I share my vegan mayonnaise recipe that you can make three different ways: ingredients are: one cup of extra-virgin olive oil/cashews/cooked cauliflower, 1 tablespoon of apple cider vinegar, 1 teaspoon of garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard, 1 teaspoon lemon juice and 1/2 cup of plant-based milk of your choice. Placed all ingredients into a blender blend well until smooth into your desired texture. You can use either the cauliflower, extra-virgin olive oil or the cashews to make this recipe please follow, share and review the podcast episode with anyone that wants to make vegan mayonnaise from scratch. Thank you so much for your support.

Today on the Blind Vigan. I share my chickpea black bean zucchini salad recipe along with my ginger tahini salad dressing recipe. The ingredients are: one zucchini chopped, one cup of chopped carrots, one handful of basil, one handful of parsley flakes, one canna black beans rinsed and drained, one can of chickpeas rinsed and drained, 2 tablespoons of garlic minced place all ingredients into bowl mix thoroughly set aside take out Neutra bullet blender place to measure all dates with no pits it's a blender, 1/4 cup water, 1 teaspoon lemon juice, 2 tablespoons tahini, 1 tablespoon gender ginger, 1/2 teaspoon salt, 1/2 teaspoon crushed black pepper 1 teaspoon vinegar mix all ingredients well until incorporating it pour into mason jar if salad dressing is too thick add water is needed to thin out to your consistency. This salad cheats to people. Please follow, share and review the podcast episode with anyone who likes chick pea black bean and zucchini salad with ginger tahini salad dressing. Thank you so much for your support

Today on the blind vegan. I share my delicious coconut strawberry mango smoothie recipe with anyone that loves coconut strawberry mango smoothies. The ingredients are: one can of coconut milk, 1/4 cup of coconut flakes, one handful of Mango, what handful of frozen strawberry, 1 tablespoon of vanilla protein powder, 1/2 teaspoon of ginger, 1/2 teaspoon of Matcha powder, 1 teaspoon of cacao powder, two measure dates without the pits blend all ingredients until finally incorporate it and drink to your hearts desire. This serves one person. Please follow, share and review the podcast episode with anyone who loves coconut strawberry mango smoothies. Thank you so much for your support

Today on the blind vegan. I share my vegan spinach vegetable black bean burger bowl recipe with anyone who enjoys making food bowls from scratch. The ingredients are: one chopped onion, 10 shots many carrots, three stocks of chopped celery, 3 tablespoons of minced garlic, one can of diced tomatoes, two cans of black beans, place all ingredients into pot with 1 tablespoon of extra-virgin olive oil place two cans of water inside pot and 1 tablespoon of vegetable paste. Add 1 teaspoon cumin, 1 teaspoon of small paprika, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon coriander, one handful of basil, one handful of cilantro mix well until all ingredients are Inc. electric on medium high for 20 to 25 minutes. Play second part of salt water on the stove at BU hi to Pollo take half a bag of spinach noodles in place and to boil in water let cook for 17 minutes until al dente. Afterwards, drain noodles and rinse with cold water. Placed noodles into sealed tight container. Take vegetable broth from pot and placing to mason jar to be used at a later date. Please flushable's inside a sealed container to be used later. Hummus Chickpeas 1/2 teaspoon black pepper 1/2 teaspoon sea salt 3 tablespoons of hummus balloon well until smoother place into mason jar with 1 teaspoon of vinegar, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of cumin 1 tablespoon of maple syrup for sweetness mix well until all ingredients are incorporated into hummus add water as needed to loosen up hummus place lid on top of mason jar tightly and shake until all ingredients are incorporated in place into refrigerator for at least an hour before using. This recipe serves for people. If you like this recipe please follow, share and review the episode on Spotify, Apple podcasts or anywhere where podcasts or listen to. Thank you so much for your support

Today on the blind vegan. I share my penne broccoli edamame stirfry with my cashew garlic soy sauce sauce. I hope that everyone enjoys this recipe as much as I enjoy making it and eating it this evening. The ingredients are: 2 cups of penne noodles, one half bag of frozen broccoli florettes, one half bag of frozen edamame, four chopped baby carrots, three baby stalks of bok choy chopped place edamame, broccoli, carrots and bok choy into a pan with 1 tablespoon of avocado oil 1 teaspoon salt and 1/2 teaspoon of crushed black pepper sauté for 5 to 7 minutes until tender. Cook penne pasta for 5 to 7 minutes until al dente. Take one cup of cashews place into food processor shop one red onion take one cup of soy sauce 2 tablespoons of maple syrup 1 teaspoon of pepper flakes 1 teaspoon smoked paprika 1 teaspoon of crushed white pepper 1 teaspoon of sea salt and 1 teaspoon of regular paprika along with 3 tablespoons of minced garlic place into pan and cook until thoroughly combined take 1 tablespoon of sesame oil and placement of pan let all ingredients combine into it and becomes liquidy and texture. Place penne noodles and sauce inside a vegetable pan mix well and serve. This recipe serves two people. Please follow, share and review the episode with anyone who loves making penne broccoli edamame stirfry. Thank you so much for your support

Today on the blind vehi. I share my chocolate hummus recipe that is 100% vegan. The ingredients are: one can of chickpeas, 3 tablespoons of cacao nibs, 2 tablespoons of cacao powder, 2 tablespoons of agave, 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Place all ingredients into the food processor and blend until smooth. This batch of chocolate hummus can fit inside of a 16 ounce mason jar. If you like this recipe please follow, share and review the episode with everyone who likes eating and making chocolate hummus from scratch vegan style. Thank you so much for your support

Today on the blind vegan i sharemy different tips and tricks to nmaking some of the yummiest chia pudding around. So here are the ingrediences. 1. Cup of plant based milk of your choce, 1 tsp. Of vanilla exstract, 1.Tsp. Of maple cyrope. 1. Tsp of cinemin, 1. Tsp. Of tumeric, 2. Tsps. Of coa cow powder. 1. Bananna four to five strawbery's mash all ingrediences into a mason jar of your choice sitr with spoon and place lid on top of jar and sit inisde of the refridgerator until the folloqing morning. This feeds around one person. You can swap out the fruite for different kinds of fruite weather they are fresh fruites or frozen ones. Please follow, share, rate and review the podcast with anyone who lovs eating chia pudding. Thank you so much for your supporrt everyone.

Today on the blind vegan. I share my vegan mexican taco bowl with everyone who loves eating vegan mexican food. Here are the ingreediences: 1. Cup brown rice, 1. Cup lentals, 1 can of black beans, 1. Can of dice tomatos, 1 onion, 1 clove of chopped garlic, 1. Cup of frozen corn, 1/2 cup of calauntro, 1 Tsp. Garlic powder, 1. Tsp. Peparika, 1. Tsp. Sea salt, 1. Tsp. Black pepper, 1. Tsp. Cummen, 1 pkg of sezon seasoning. Place, garlic and onion into a pan with two Tsp's of oliv oil on medium high and cook for five to seven minutes until onions and garlic are carmalized. Afterwrads, place, tomatos, black beans, salauntro, corn and two cups of vegetable stock into the pan to cook with onions and garlic. Mis well and after ten minutes or so. Place the borwn rice and lentantals into the pan to cook for an additional twentyfive minutes before serving. This recipe servies up to four people. Please follow, share and review the podcast episode with anyone who loves vegan mexican food. Thanks you so much for your support.

Today on the Blind vegin hi share mine I'll pepper tahini pasta salad recipe that's 100% vegan. The ingredients are: one cup of lentils cooked, one chopped yellow onion, five mini bell peppers chopped, three stocks of organic celery chopped, one handful of cilantro, one big handful of pasta of your choice cooked, 1/2 a cup extra-virgin olive oil, 1/4 of a cup tahini, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon crushed black pepper, 1 teaspoon sea salt 1 teaspoon paprika. Mix noodles, onion, celery, cilantro, bell pepper, noodles, celery with paprika garlic black pepper, cumin and sea salt in a bowl add and a separate more tahini, lemon juice, extra-virgin olive oil, black pepper, sea salt, cumin, garlic, paprika and lemon juice into a bowl mix well in place over pasta salad mix thoroughly place into refrigerator overnight. You can add vegan mayonnaise afterwards if you would like it to be more creamier it's an option this feeds to people. Please follow, review and share the episode with anyone that likes vegan pasta salad. Thank you so much for your support. Ed

Today I'm cooking with Chenelle the visually impaired way. I share my chickpea curry masala recipe with anyone that loves chickpea curry. Ingredients are: two cans of chickpeas, one can of diced tomatoes, one chopped onion, five clothes of chopped garlic, 2 tablespoons of extra-virgin olive oil, 1 tablespoon cumin, 1 tablespoon Masalo powder, 1 tablespoon paprika, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 teaspoon thyme, 1/2 teaspoon ground black pepper, 1 teaspoon sea salt, 1 teaspoon lemon zest, two handfuls of cilantro, two handfuls parsley flakes 1 cup of coconut milk and one cup of rice. Place coconut milk and diced tomatoes into blender until puréed place garlic onion and seasonings along with extra-virgin olive oil into pan 5 to 7 minutes for garlic and onions to cook until translucent and seasonings mix well add chickpeas along with 2 cups of vegetable stock or water to skillet along with purée blend salt rice for 15 minutes before rinsing three times. Afterwords add rice into skillet with remaining ingredients let cook on medium high for 15 minutes then reduced to low to let simmer for remaining five minutes and parsley flakes and cilantro into kill it mix well before serving. This recipe seats 4 to 6 people. Please follow, share, review the podcast on Apple podcast or anywhere where podcast or download it. Thank you so much for your support

Today on cooking with Chenelle the visually impaired way. I share my tofu garlic hot wing recipe with everyone who loves hot wings but in a tofu kind of way. The ingredients are: 6 tablespoons of cornstarch, 1 cup of plant-based milk, 1 teaspoon paprika, 1 teaspoon garlic powder, 3/4 cup breadcrumbs of your choice, one stick of plant paste butter or organic butter, 1 cup of hot sauce of your choice and 1 teaspoon of garlic powder. Set oven for 350°F set timer for 25 minutes take block of tofu cut in the strips play strips of tofu into liquid batter into breadcrumb mixture place into a greased pan and let cook for 25 minutes. Chip wings in two sauce and placed into airtight container this fits two people. Please follow, review and share the recipe with anyone who likes tofu garlic wings. Thank you so much for your support.

Today I'm cooking with Chenelle the visually impaired way. I share a recipe that I got off of YouTube and the young man vegan YouTube channel it's a Moroccan chickpea soup I hope everyone enjoys this recipe as much as I enjoy making it and eating it myself a couple weeks ago. The ingredients are: one can of chickpeas, one can of diced tomatoes, two bunches of kale or chopped spinach, 4 cups of water or vegetable stock one vegetable bouillon cube, 1 tablespoon of cumin, 1 teaspoon cinnamon, 1 teaspoon of sea salt, 1 teaspoon garlic powder, 1/2 teaspoon of black pepper and 1 teaspoon of paprika. One chopped up carrot, one chopped onion and three cloves of chopped garlic 2 tablespoons of extra-virgin olive oil. Place olive oil, onions carrots garlic into the pan and sauté for 5 to 7 minutes then add chickpeas tomatoes in all remaining ingredients into pan mix well cook on medium high for 30 to 40 minutes until all ingredients are tender this serves 4 to 5 people. Please follow, share and review the podcast with anyone who loves eating chickpea Moroccan soup. Thank you so much for your support

Today on cooking with Chenelle the visually impaired way. I will be introducing you guys to my creamy garlic garbanzo bean and pasta dish that I found on YouTube unsightly modified due to my own dietary needs. I hope that you guys enjoy this recipe it was an awesome recipe to make calling ingredients are: 2 cups of penne noodles, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon sea salt, one can of garbanzo beans, 3 tablespoons of minced garlic chopped or in a jar. 1 cup of unsweetened vanilla almond milk, 3 pounds of organic butter and two handfuls of organic flour orange nutritional yeast. Please oil garlic sea salt black pepper and garlic powder into skillet let cook for 5 to 7 minutes please vanilla almond milk and flour into skillet along with Kabanza beans that have been drained and rinsed start until second. Train noodles after 8 to 10 minutes rinse well and placed into skillet with remaining ingredients. You can add extra flour and water to thicken the garlic sauce this is optional. Please follow, share, review for podcast with anybody who enjoys eating garlic chickpeas and pasta together. Thank you so much for your support

Today on cooking with Chenelle the visually impaired way. I share my vegan banana bread recipe from scratch. The ingredients are: 1 cup and 3/4 cup of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and 1/2 teaspoon sea salt. What ingredients are: 1 teaspoon vanilla extract, one stick of organic or vegan butter softened, three mashed organic bananas, two Chia eggs, 1/2 cup of cane sugar organic or organic brown sugar mix ingredients in bowl until all are incorporated then add dry ingredients to white ingredients. Set oven to 350°F set timer for 60 minutes please batter into greased loaf pan and place into oven. Afterwards, take out banana bread after one hour and let cool for 10 minutes before taking out of loaf pan to be served. Please follow, share and review this episode with anyone who enjoys vegan banana bread from scratch. Thank you so much for your support bon appétit everyone.

Happy New Year’s everyone welcome back to another year of cooking with Chenelle the visually impaired way. Where I talk about the different tips and tricks of learning how to cook the visually impaired way. Today’s episode is about my transformation into entering the world of plant-based food and becoming a plant-based chef. I am dedicating my podcast all things vegan, plant-based and vegetarian. If this resonates with you please follow, share, review the podcast with anyone who enjoys living the plant-based/vegan/vegetarian lifestyle. PS, I will still be giving some recipes having to do with meats for those who aren’t into the animal free lifestyle. Thank you so much for your support I greatly appreciate it. Bon appétit everyone.

Today I’m cooking with Chenelle in the visually impaired way. I share my famous Thai chicken curry recipe with everyone who loves learn eating Thai chicken curry soup. The ingredients are: one chopped bell pepper, one chopped yellow onion, one chopped cup of carrots, 3 cups of chicken stock, 2 cups of coconut milk, 1/2 bag of frozen broccoli florettes, 5 tablespoons of soy sauce, 2 tablespoons of fish oil, one jar of time Thai curry paste, 1 tablespoon of cumin, 1 teaspoon of ground ginger, 1/2 teaspoon of sea salt, 1/2 teaspoon of turmeric, 1 teaspoon of coriander, 1/2 teaspoon of crushed red pepper, four cloves of garlic chopped, Place all ingredients into crockpot with chicken of your choice. Boil noodles of your choice rents well before adding to crockpot also add two handfuls of cilantro and 3 tablespoons of lime juice mix well and serve after eight hours of cooking in crockpot. Add noodles last to prevent mushiness. This recipe feeds 6 to 8 people. Please share, review and follow the podcast. Thank you for your support.

Today on cooking with Chenelle the visually impaired way. I share a recipe that I found on YouTube on how to make red lobsters knock off Cajun chicken Alfredo recipe. I hope everyone enjoys it as much as I enjoy making it. The ingredients are: one can of chicken, one can of diced tomatoes, 1/2 stick of butter unsalted, 1 cup of heavy whipping cream, 3 tablespoons of all purpose flour, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon Cajun seasoning and 1 teaspoon salt and 1 teaspoon basil. One package of linguine noodles. Place noodles into boiling pot let it boil for 7 to 10 minutes until al dente. Place in the strainer rinse until drained. Place aside. Place chicken, tomatoes, butter, and all seasonings into pan with 2 tablespoons of avocado oil into skillet on medium high mix well until all spices are incorporated place butter, flour and whipping cream into skillet stir until completely second place noodles into skillet put stove on simmer until liquid has evaporated into noodles. This will take 30 to 45 minutes to make if you have to prep your ingredients while cooking. This will feed up to four people. Please follow, share, review and write the podcast episode. Thank you so much for your support happy eating everyone.

Today on cooking with Chenelle the visually impaired way. I’ll make a fun recipe for which I found off of YouTube and chef John Cannellas YouTube channel. I hope you guys enjoy this recipe as much as I enjoyed making it. The ingredients are: 18 ounce package of cream cheese, 1 tablespoon of vanilla extract, six eggs, one can of evaporated milk, one can of sweetened condensed milk, one cup of sugar, one cup of water into pan let sugar and water cook until sugar has evaporated and turned into caramel. Please please caramel into loaf pan feel bottom of pan until all size have been completely covered with caramel. Mix cream cheese eggs together until creamy add evaporated milk, swing condensed milk and 1 tablespoon of vanilla extract into mixture incorporate into Audrey or thoroughly combine. Place into loaf pan play since the oven at 350° for one hour and seven minutes. Remove loaf pan from oven place on cooling rack for 15 minutes before putting cellophane over top and placing into the refrigerator to call for four hours. Please follow, share and review the podcast of anyone who loves making slime. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I share my jerk recipe with all who wants to learn how to make church again. The ingredients are: 1 tablespoon of brown sugar, 1 tablespoon of the sea salt, 1 teaspoon of ginger, 1 teaspoon of sugar seasoning, 1 teaspoon of black pepper, 1 teaspoon of pepper Rica, 1 teaspoon of cinnamon, 1 teaspoon of time, 1 teaspoon of lime juice, 1/2 cup of extra-virgin olive oil, one of soy sauce 1/4 cup of white vinegar one shot onion Place all ingredients into blender or food processor and blend until liquefied. Set oven for 350°F line 8 x 8“ cooking pan with foil spray nonstick spray inside of foil pan make sure all sides and bottom are three slightly so chicken will not stick. Place chicken into Ziploc bag with 1 teaspoon of garlic powder 1 teaspoon salt 1 teaspoon black pepper and 1 teaspoon of jerk seasoning in paprika shake chicken inside a bag until chicken is current with seasoning place checking into pan in place since oven for 20 minutes on one side. Remove pan and chicken in place into marinate take chicken place back in soon pan and placed back into oven for an additional thirty minutes to forty five minutes . remove from oven let cool for ten to fifteen minutes before serving . one can use any part of the chicken that one desires . if cooking chicken wings this can feed two to three people . please follow , share , review the podcast with anybody who likes making jerk chicken . thank you so much for your supper

Today on cooking with Chenelle the visually impaired way. I share my famous cabbage soup recipe. I hope everyone enjoys it as much as I enjoy making it. The ingredients are: 1 tablespoon of cumin, 1/2 teaspoon of sea salt, 1/2 teaspoon of black pepper, one can of diced tomatoes, 5 cups of vegetable stock, one cup of chopped onions, eight clothes of garlic, one cup of chopped carrots, three stocks of celery and one purple or green head a cabbage. Place celery, garlic, carrots and onions into a skillet with 2 tablespoons of extra-virgin olive oil cook on medium high for 5 to 7 minutes until translucent. Add all ingredients into pot with cabbage, diced tomatoes and vegetable stock. Cook for 25 to 35 minutes on medium high. This serves 4 to 6 people. Please follow, share and review the podcast with anybody who loves making cabbage soup. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I share a garlic chicken spinach pasta dish that I made using ingredients I had in my pantry. I hope you enjoy the recipe as much as I enjoy making it. The ingredients are: 2 tablespoons extra virgin olive oil, 3 tablespoons of butter, 1/2 cup of heavy whipping cream, 2 cups of spinach noodles, One and a half cup of heavy whipping cream, 1 teaspoon of black pepper, 1 tablespoon of sea salt, three cloves of minced garlic, please garlic, canned chicken, salt, pepper, olive oil, butter into skillet on medium high mix and cook well then please extra tablespoon of butter and 1/2 cup of whip cream into skillet mix well until thicken afterwards boil 2 cups of spinach noodles until al dente take off stove rinse and colander in place into skillet with chicken garlic and sauce mix well or medium high until sauce has evaporated into dish. This serves up to for people and takes 30 to 45 minutes to prepare. Please follow, share, review the podcast with anyone that enjoys eating garlic spinach chicken pasta. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I share my hot wing recipe in the new wave. Oven I hope everyone enjoys this recipe as much as I enjoyed making it last night for the first time. The ingredients are: one stick of butter, 1/2 cup of Tabasco sauce, 2 tablespoons poultry seasoning, 1 tablespoon sea salt, 1 teaspoon black pepper and 4 to 6 whole chicken wings. Set new wave oven for 350°F or in standard oven to 350°F for 23 minutes. Place butter and Tabasco sauce inside of sauce pan and let Melt at medium high on stove until both ingredients are incorporated in heat it. Afterwords turn off stove and let’s sit. Place wings into Ziploc bag along with 2 tablespoons of poultry seasoning, 1 tablespoon of seesaw and 1 teaspoon of black pepper. Close Ziploc bag and shake until wings are coded place wings inside of Nu Wave oven pan and placed them over top of Nu Wave set timer for 23 minutes at 350°. Afterwards, take wings and dip into sauce please wings back into tray in place on rack then cook wings for an additional 25 minutes. Finally, let cool for 10/15 minutes before serving. This recipe feeds 1 to 2 people. Please follow, share, review this podcast episode with anyone who enjoys making hot wings. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I share my saffron rice recipe. Please share this recipe with anybody who loves eating saffron rice from the Middle East. The ingredients are: two chopped onion, 2 cups of basmati rice, 1 tablespoon of cumin, 1 teaspoon cardamom, 1 teaspoon coriander, 1 teaspoon allspice, 1/2 teaspoon black pepper, one tablespoon salt, 1 teaspoon garlic powder, 3 cups of chicken stock,2 tablespoons extra virgin olive oil and several strans of saffron.. Place olive oil, onion, butter, 3 cups of chicken stock and all ingredients in the pan except for rice and saffron then cook thoroughly until onions arecaramelized, add rice, saffron water and cook on medium hi until all liquids have been completely dissolved. This serves 6 to 8 people and takes roughly an hour to prepare. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I am sharing my pistachio cake and frosting recipe with everyone who loves pistachio cake. I hope you enjoy this recipe as much as I enjoy making it. The ingredients are: one vanilla box cake, 1/4 cup of oil, one cup of water, 1/3 cup of flour, three eggs 1 teaspoon green food coloring, 1/2 cup of chopped pistachios and one package of pistachio instant putting mix. Frosting recipe. Ingredients are: one cup of confectionery sugar, 1/2 a stick of melted butter, 1/2 cup of milk, 1/4 cup of whipping cream, one package of pistachio instant mix. Use hand mixer to blend all ingredients together until combined. Place cake into oven at 3:50 for 30 minutes to 40 minutes or in Nu Wave oven for 30 minutes at 3:50. Feeds 8 to 10 people let cool for 15 to 20 minutes before placing frosting on top of cake please Saran Wrap over cake pan and take it and place it in the refrigerator to cool overnight. I hope everyone enjoys this recipe. please subscribe, review and share the podcast episode with anyone who loves making pistachio cake. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I share my famous Chia pudding recipe. The ingredients are: 1/2 cup of milk, 2 tablespoons of Chia seeds, 1 tablespoon of brown sugar, 1 tablespoon of ground cinnamon, mix all ingredients into bowl until thoroughly incorporated then Place cellophane wrap over bowl let’s sit overnight until putting becomes a thick likeconsistency. this feeds one person and it’s 100 calories per serving. Please subscribe, review and share the podcast episode with anyone who likes Chia pudding. Thank you so much for your support

Today on cooking with Chenelle to visually impaired way. I share a recipe that I found on YouTube on how to make sausage and potato soup Hungarian style. I hope you guys enjoy this recipe. By the way, if you do not have Hungarian sausage you can use any meat such as chicken, Polish sausage ET see in order to make this dish. The ingredients are: two chicken sausage links, two russet potatoes peeled, one chopped onion, 3 tablespoons of minced garlic, 2 tablespoons of olive oil, 1/2 stick of unsalted butter, one and a half teaspoon Salt, 1/2 teaspoon black pepper, one and a half teaspoon Cayenne pepper, 1 tablespoon paprika, 1 tablespoon white vinegar, 1 teaspoon parsley, 4 cups chicken stock or 4 cups of water into chicken boy on cubes 1/2 of a head of cabbage. 2 tablespoons flour. Play oil, butter, flour and seasonings in to pan let milk stir until all ingredients are incorporated. Please sausage into the pan let it cook into brown please potatoes, cabbage, chicken stock into the pan mix all ingredients well let cook for 45 minutes up to one hour and 15 minutes or until potatoes are softened. This medium-size pot of Hungarian soup serves 5 to 6 people. Please share, review and subscribe to the podcast show where podcast or download it. Thank you so much for your support.

Today On cooking with Chenelle the visually impaired way. I share my vegetarian spaghetti recipe with all those who enjoy eating spaghetti. The ingredients are: one half box of vegetarian noodles, one and a half pound lean ground turkey, one can of diced tomatoes, one can of tomato paste, three sharp small bell pepper, one teaspoon Italian seasoning, 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon creole seasoning one teaspoon paprika a pinch of oregano 1/4 teaspoon basil 1/4 teaspoon crushed red pepper 1 teaspoon onion powder. 2 tablespoons avocado oil into skillet placed turkey in the skillet in season for taste. Boil noodles until al dente. Please tomato sauce, tomato and all seasonings in the pot with 1/4 cup of water stir all ingredients including bell pepper until done please ground turkey into a sauce pan and let it cook on low until all ingredients have blend it together. Take sauce pan with turkey added to noodles mix well and serve. This recipe serves up to 4 to 5 people and if you don’t want to use turkey you can use chicken or any other meat or non-meat products in order to make it your own. Please subscribe, review and share the podcast episode with anyone who loves making spaghetti. Thank you so much for your support.

Today on cooking with Chenelle the visually impaired way. I share my white chili crockpot recipe with everyone who enjoys eating white chili. The ingredients are: two boneless skinless chicken breast, 3 cups of water, two cans of white beans, 1 tablespoon of cumin, 1 teaspoon of salt seasoning, 1 teaspoon of chicken seasoning, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, one pinch of basil, four small chopped Bell peppers, one chopped onion, six clothes of chopped garlic and one chicken bouillon cube place all ingredients into crockpot cook on medium high for 6 to 8 hours or until done. This recipe serves 4/6 people. Please subscribe, share and review this recipe with anyone who enjoys white chili in the crockpot. Thank you so much for your support.

Today I’m cooking with Chenelle the visually impaired way. I share my good Bonzo beans and tomato recipe. The ingredients are: one Can of gaBonzo beans, one canna tomato paste, one canna diced tomatoes, 1 tablespoon of cumin, 1/2 teaspoon of Himalayan salt/sea salt, 1/2 teaspoon of black pepper, 1 teaspoon of pepper Rica, one chopped onion, three chopped clothes of garlic, 2 tablespoons of olive oil place olive oil garlic and onion into skillet until caramelized toss in remaining ingredients stir ingredients well until combined add 2 cups of water or vegetable stock it’s skillet place lid on top cook on medium high for 10 to 15 minutes before serving. This is serves 4 to 5 people. Please subscribe, share and review the podcast episode with people who like gaBonzo beans. Thank you so much for your support

Today on cooking with Chenelle the visually impaired way. I’ll be sharing a Allman flour chocolate chip cookie recipe that I found on YouTube. I hope you guys enjoy making this recipe as much as I did. The ingredients are: 1 1/4 cup almond flour 3/4 of a teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 181 teaspoon vanilla extract 3/4 cup brown sugar to teaspoon brown sugar 4 tablespoons unsalted butter at room temperature or 1/4 stick of butter. Please almond butter vanilla extract a regular butter and brown sugar into a mixing bowl mix well for three minutes please dry ingredients into bowl mix until all ingredients are incorporated then at one Cup of chocolate chips. Set oven to 350°F and bake on cookie sheet for 18 minutes let cool for 10 minutes after taking cookie sheet out of oven. I hope that you guys enjoy this recipe as much as I did making it. Please subscribe, share and review the podcast where podcast or download it. Thank you so much for your support. Happy holidays everybody.