Plant Based Ronto-Less Wrap Recipe| Star Wars Day Episode 5 of the Quaratine Cookbook| May the 4th

We have a special episode of the Quarantine Cookbook to celebrate May the 4th, Star Wars Day! We will be making the plant based Ronto-Less Wrap from Star Wars Galaxy Edge at Disneyland, CA. I will also be making a quick and easy kimchi recipe and pickled cucumber! It's a family favorite whenever we visit Disney.

May the 4th be with you!

As always thank you for watching.

Eat well and stay safe,
Adam Solowitz

FOLLOW ME ON INSTAGRAM:   / chefadamsolowitz  

Music and Sound Effects from: https://www.epidemicsound.com

Star Wars Themed Music provided by:
No Copyright Music
   • Видео  
original video or MP3
title : the Awakening
composer : christian baczyk
   • Christian Baczyk - The Awakening (Star War...  


THE RECIPES:

RONTO-LESS WRAP
Pickled Cucumber 1oz
Plant Based Sausage 1 link
Cilantro 2 sprigs
Gochujang 1 tbsp
Veganaise 1 oz
Plant based naan 1 ea

mix gochujang with veganaise
cut sausage in half and heat through on a sauté pan
warm naan bread in oven, or grill for 1 - 2 min
spread mixture on naan bread
place sausage down, kimchi, cucumber and garnish with cilantro sprigs
enjoy!

PICKLED CUCUMBER
Cucumber Hot House 1 ea
Red Onion 2 oz
Rice Wine Vinegar 1 cup
Water 2 cups
Sambal 1 oz
Sugar 1 Tbsp
Sesame Oil 1 Tbsp
Salt To-Taste

thinly slice cucumber
thinly slice onion
mix remaining ingredients together and pour over cucumber and onion
place into mason jar and store in refrigerator

KIMCHI
Napa cabbage 1lbs
Kosher Salt 1oz
Garlic 1 tbsp
Sugar 1 tsp
Miso paste (sub for shrimp paste) 3 oz
Fresh Ginger 1 tbsp
Gochujang 4 oz
Water. 2 – 4 oz

Cut napa cabbage in half, slice one half lengthwise ever inch, than slice the opposite direction to make a one-inch dice. Repeat with the other half
Fill bowl with water and add salt, submerge napa in solution for 2 hours
Finely dice garlic and ginger
In bowl mix miso, garlic, ginger, gochujang and water to form a paste
Mix the napa cabbage in paste and store in a mason jar at room temp for 24 hours
Finish fermentation in refrigerator for 1 – 2 weeks