To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Twitter: @Lauraskitchen
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'It was an amazing surprise' | How a simple front porch haircut raised more than $30K for Huntersville soup kitchen - WCNC.com April 16, 2021
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COVID-19 Impact on Kitchen Cabinet Market is Expected to Thrive at Impressive CAGR by 2026 – KSU | The Sentinel Newspaper - KSU | The Sentinel Newspaper April 16, 2021
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Reducing Kitchen Waste - Earth Day 2021 | Events - KCRW April 16, 2021
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Hawaii’s Kitchen: Big City Diner - KHON2 April 16, 2021
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Fried chicken kitchen opens in Plano; The Heritage Table to reopen in Frisco and more DFW-area news - Community Impact Newspaper April 16, 2021
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'It was an amazing surprise' | How a simple front porch haircut raised more than $30K for Huntersville soup kitchen - WCNC.com April 16, 2021
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5 Shanghai Restaurants Are Now Serving Vegan Chicken Made from Peanuts April 16, 2021
This month, five restaurants in Shanghai, China added an innovative new vegan chicken to their menus. Developed by local startup Haofood, the plant-based chicken is the first in the world to use peanut protein that undergoes a proprietary process that gives it the texture of chicken meat without animal cruelty. The five restaurants are using […]
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Carl’s Jr. Is Going 100-Percent Meat Free On Earth Day April 15, 2021
Fast-food chain Carl’s Jr. is transforming one of its Los Angeles, CA area locations into a fully meat-free restaurant on April 22 (Earth Day). From 6am to 9pm (or while supplies last), the Carl’s Jr. location at 424 W. Los Feliz Rd. in Glendale, CA will give away complimentary items made with Beyond Meat (limit […]
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Watch Brand Fossil Just Launched Its First Vegan Cactus Leather Tote April 15, 2021
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Startup Raises $40 Million to Bring "Whole Cut" Vegan Bacon to Stores April 15, 2021
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I Went Vegan For 6 Months And Saved $590.77 April 15, 2021
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5 Shanghai Restaurants Are Now Serving Vegan Chicken Made from Peanuts April 16, 2021
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i like you very much
one of the things i am very interested in is learning and working
Hi 🙋♀️ new subscriber , love the way you explain everything , specially when you said ‘ you’re the boss of your knif ‘ 👌♥️ 💯⭐️⭐️⭐️⭐️⭐️
Laura your face and your cookings are so pleasant to look at. Where can I buy your white dish?
To each their own is right and basil is amazing with root vegetables. Wow that is surprising to hear you say that about basil
How many degree for the oven when roasting?
Jeez, the camera work is making me dizzy. Keep it on what she is doing! Stop panning up and down. I hope these have improved because it's a good video but making me sick.
Awesome tips, thanks! I’ve also had good experiences adding a bit of cinnamon, which is delicious on the sweet potatoes if only those
Darn I couldn’t get my veggies done without burning….next time cut into smaller chunks!!!
Great job. For me, this is eating. I do some form of this every morning. It tastes so good. I put in mushrooms, turnips, beets, broccoli, cauliflower, parsnips, bok choy, swiss chard, etc. One layer, and I cook for 40 minutes, stirring once. Always so satisfying. It makes two meals, breakfast and lunch. And, a lot better than anything that I have been eating for pretty much all my life. Who knew? Not me that's fer sure.
Ur veges look burnt to me??
Thanks 🙏 That’s look delicious! Do you toast in the middle while you cooking?
Loved your roasted vegetables, thank you.
450 degrees at 1 hour equals burnt vegetables.
Nice mixture.
I put my chopped veggies in a ziplock with olive oil to evenly coat
I never thought of using Basalmic vinegar or leaving the skins on the garlic…Thanks for the tips! another great video Thanks Laura!
Awesome can't wait to eat. Even vegans can love this😁
why are you putting that for back in the food after you have used it? Aren't other people going to be eating the veggies?
Taste 100% like vineagre…… I never heard vegetables in oven made with…vineagre!!! 🙄
"I am having a brainfart" Loved it.I am now a subscriber.
Love your recipes always Laura but can you not talk less please? Think of how much patience we have to put together to listen all those unnecessary blabbering
I use a spare amount of fresh lemon juice in place of balsamic. Gives a fresh, bright tang. 😀
When you do your knife episode don't forget to remind folks not to scrape a nice sharp knife across the cutting board on a 90 degree angle. That is the quickest way to dull it. A dull knife is not only unpleasant to work with it is dangerous. If a person needs to scrape the cut herbs or whatever into a neat pile it is best to use the back of the knife or the cutting edge on acute angle so as not to dull it. I sharpen the knives in our restaurant and it drives me nuts to see some new employee dull them the first time they are on the counter.