Pwllheli Parti Bwyd Beca


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Pwllheli

Ym Mhlas Heli, Academi Hwylio Pwllheli, bydd Beca'n cynnal gwledd fegan i drigolion Pen Llyn. World famous sailor Richard Tudor and singer Alys Williams join Beca for a vegan fe...


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-I'm Beca. I'm back on the road

-ready for a party.

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-I want to share my recipes with you.

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-I'm holding pop-up food parties

-all over Wales.

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-From Anglesey to Carmarthenshire,

-I'll meet people who love food.

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-There'll be a few familiar faces

-and some new ones too.

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-If you're hungry,

-you've come to the right place.

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-Welcome to the party in Pwllheli.

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-We have all kinds

-of vegan food on the menu.

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-World-renowned sailor Richard Tudor

-is here to help me.

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-Also, one of Wales's most talented

-singers, Alys Williams.

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-Our wine expert Arwel is here

-with more wonderful wines.

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-We'll also check out

-the local chefs in our competition.

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-Ooh!

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-Off we go!

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-With more people

-eating vegan food...

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-..for health

-and environmental reasons...

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-..the choice

-of available vegan food...

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-..has increased considerably

-in recent years.

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-Tonight, I'll show you

-how to prepare tasty vegan meals.

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-I'll meet a vegan chocolate maker

-from Abersoch.

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-Alys will show me how to make

-one of her favourite dishes...

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-..vegan macaroni cheese.

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-First, a taste of the Far East.

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-Since travelling through Thailand

-and Malaysia as a student...

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-..I've been inspired

-by the food they eat.

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-Fresh flavours,

-crunchy vegetables, the chillies.

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-I'm making an Asian salad.

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-I have noodles made from rice,

-beansprouts, soya beans...

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-..carrots, spring onions, chilli...

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-..mint and coriander.

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-To complement them,

-a delicious dressing.

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-First, the salad.

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-First, pour boiling water

-on the noodles.

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-These won't take long to cook -

-just a couple of minutes.

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-Leave them to soak.

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-On to the vegetables.

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-You can use any vegetables

-you like...

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-..but I've gone

-for colour and crunch.

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-I'm using a peeler

-to make carrot ribbons.

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-Thinly slice

-the rest of the vegetables.

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-Fresh mint and coriander

-and noodles.

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-Add a little sesame oil

-before moving on to the sauce.

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-Pour in some rice vinegar

-over nut butter.

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-Add soy sauce, maple syrup, fresh

-ginger and a squeeze of lime juice.

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-Lovely.

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-I like serving the salad

-in takeaway boxes.

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-Perfect for a party.

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-Add some fresh chillies,

-toasted nuts and spring onions.

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-Job done.

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-I could taste

-many different flavours in it.

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-The texture was OK.

-I didn't know what to expect.

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-No, it was very nice.

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-I'd like to try cooking

-more vegan food.

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-After tasting this, it's very nice.

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-Every box is empty.

-It was wonderful, yes.

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-The noodles were fantastic.

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-The noodles were fantastic.

-

-I feel healthy after eating it.

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-Good evening. Are you all well?

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-Yes, thank you.

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-Thank you for coming. Cheers.

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-Richard, you're a local lad,

-you were raised in Pwllheli.

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-I grew up here, near the sea.

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-The sea is my life.

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-With the sea so close to you,

-do you eat a lot of seafood?

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-These days,

-I don't think I eat enough seafood.

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-I love crab, lobster,

-crayfish and prawns.

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-I don't think I eat enough of it.

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-Do you eat more meat and vegetables?

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-Do you eat more meat and vegetables?

-

-I'm afraid so.

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-While you were away sailing,

-what did you eat?

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-When I was away

-for long periods of time...

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-..I would take

-freeze-dried food with me.

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-It's dried food.

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-One of those meals was a pack

-of chicken pieces.

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-The chicken came in small squares

-like Oxo cubes.

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-That doesn't sound nice.

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-We would rehydrate it

-by pouring water on it.

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-If we didn't have enough water,

-we'd turn seawater into fresh water.

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-We would rehydrate the dried food...

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-..and it would expand

-to three times its original size.

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-It tasted like marshmallows.

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-Oh, no!

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-Did you just eat it to produce

-enough energy to carry on sailing?

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-Did you used to take anything

-with you to make it taste better?

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-Yes, tabasco. Lots of tabasco.

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-The problem I found was

-that it wasn't crunchy.

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-That first dish you served us,

-there was a lovely crunch to it.

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-At sea, back then,

-there was no crunch in your food.

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-I would sneak in

-a few Cream Crackers.

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-I like that!

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-I'd scoop the marshmallow

-onto the Cream Crackers.

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-Meat on the cracker,

-a splash of tabasco.

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-There's a recipe.

-I'll take that from you.

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-You're joining me in the kitchen

-to cook your favourite vegan foods.

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-One of my favourite vegan treats.

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-I don't eat this all the time

-but my children love it.

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-Instead of making

-a typical vegan dish...

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-..I wanted a dish to show you could

-make something that tasted creamy...

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-..without using dairy products.

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-That's what I'll try and make.

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-That's what I'll try and make.

-

-I can't wait for that. Thank you.

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-I hope you enjoy

-the rest of the night.

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-Alys has joined me in the kitchen.

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-You've chosen a lot of ingredients.

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-My inspiration comes from a lot

-of different recipes.

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-I've combined them all

-and added a few ideas of my own.

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-I hope...

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-I hope...

-

-You've found the perfect recipe.

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-I think so.

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-I think it's great.

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-Brilliant. I'll help you out

-as much as I can.

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-What's first?

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-This recipe is a great treat

-whether you're vegan or not.

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-Alys has cooked the butternut squash

-for 90 minutes until it's soft.

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-She adds coconut milk,

-mustard, onion powder...

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-..nutritional yeast

-to give it a savoury flavour...

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-..stock...

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-..soft vegan cheese, pepper...

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-..cider vinegar, garlic,

-smoked water and almond milk.

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-She mixes the ingredients

-until they're nice and smooth.

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-To add crunch, Alys cooks some kale.

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-She covers it with oil...

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-..a sprinkling of salt and pepper

-and cooks it for ten minutes.

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-The kale's in the oven.

-The pasta's cooking.

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-Have you had a busy year?

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-Have you had a busy year?

-

-I've had a good year, yes.

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-I've been with the band for a year

-and things are going well.

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-You're on the road a lot.

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-What foods do you eat

-when you're out?

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-I'm good at preparing lunchboxes.

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-Food prep! A fridge full of boxes.

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-Do the family enjoy this food?

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-Do the family enjoy this food?

-

-Yes, yes.

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-The children love this dish

-but I add some jalapenos to it.

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-I serve them this dish

-with broccoli and onions.

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-I add some spices to my plate.

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-When the pasta is ready,

-Alys adds the squash sauce...

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-..tomatoes, jalapenos

-and more pepper.

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-Before serving it,

-Alys adds spring onions...

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-..parsley, crunchy onions,

-paprika and the kale.

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-It looks incredible.

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-It looks incredible.

-

-Thanks, Beca.

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-The first flavour I tasted

-was the squash.

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-It's sweet.

-This is packed with flavour.

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-The jalapenos are amazing.

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-Brilliant.

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-I could easily eat it all.

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-Can I have the recipe?

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-Can I have the recipe?

-

-Of course.

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-When I make this, people don't

-realize it has no dairy products.

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-Thank you for joining me

-in the kitchen.

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-I hope you enjoy

-the rest of the night.

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-Plenty of food still to come.

-I'm just going to eat this!

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-Cheers.

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-Later,

-Arwel chooses some vegan wines...

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-..I'll be making vegan burgers

-and a vegan chocolate cake...

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-..and we'll have the competition.

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-Welcome back to Pwllheli

-where we're celebrating vegan food.

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-Keeping me company

-is sailor Richard Tudor...

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-..and singer Alys Williams.

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-We've eaten a tasty salad

-and it's time for the main course.

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-I'm making vegan burgers.

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-I'm using black beans and mushrooms.

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-Black beans are great -

-they're full of fibre and protein.

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-I love them.

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-To add more flavour,

-I have chestnut mushrooms...

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-..and some dried mushrooms.

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-There are a lot of different

-flavours and I hope it'll be tasty.

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-First, slice the onion.

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-This recipe is so simple,

-everything goes into the mixer...

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-..but it helps

-to chop the ingredients first.

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-I'm adding plenty of garlic

-to give it flavour.

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-The dried porcini mushrooms have

-been soaked in water for 20 minutes.

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-Use any type of fresh mushrooms.

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-Add a pinch of salt and blitz them.

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-To reduce the water,

-I fry the mixture for a few minutes.

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-No-one likes a soggy burger.

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-To add substance to the burgers, add

-black beans, cooked brown rice...

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-..breadcrumbs and parsley.

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-Mix all the ingredients.

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-I add a mixture of dried spices

-including chilli and paprika.

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-You can try any spices you'd like.

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-Shape the burgers.

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-Drizzle oil on a baking tin

-to prevent them sticking.

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-The burgers are ready.

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-Cover them with Clingfilm and place

-them in the fridge for 30 minutes...

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-..to help them stick together.

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-Cook them and serve them

-in focaccia bread.

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-Focaccia is a wonderful bread.

-My version is easy to make.

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-Mix white bread flour with semolina,

-salt, yeast, water and olive oil...

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-..to make the dough.

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-When it's ready, let it rest

-until it doubles in size.

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-Pour the dough into baking tins

-greased with olive oil...

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-..before leaving it to prove

-for a further 30 minutes.

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-Before baking, add some more

-olive oil, rosemary and salt.

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-30 minutes in the oven

-at 200 degrees Celsius.

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-Serve with tomato and roasted

-red pepper sauce and avocado.

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-The recipe is on the website.

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-I'm a fan of vegetarian burgers.

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-For me that was nice

-and different to what I'm used to.

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-I'm a meat eater so I'm biased.

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-As I was eating it,

-I missed the meat.

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-I felt I was eating

-something similar to meat.

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-You realised that it contained

-mushrooms but I didn't.

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-It was really nice.

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-The bread was also delicious.

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-That's really nice.

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-I'm taking a break from the kitchen

-to drink some wine with Arwel.

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-Good evening.

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-Good evening.

-

-What do you have for me?

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-Since we're on a vegan theme

-I've brought some vegan wines.

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-What constitutes a vegan wine?

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-It happens at the end

-of the wine-making process.

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-Once it's been filtered, there are

-still some sins left in the wine...

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-..molecules too small

-to be filtered.

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-During the fining process,

-albumen is added...

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-..along with isinglass which

-is obtained from fish bladders.

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-In the old days, bull's blood.

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-But not anymore.

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-But not anymore.

-

-Delicious!

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-That's not part of the wine

-but it acts as a magnet.

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-It combines the molecules to make

-something that can be filtered out.

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-What's first?

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-We start with Gewurztraminer

-from Chile.

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-This is the Adobe.

-This is a vegan wine.

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-This is a drier Gewurztraminer.

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-The German Gewurztraminer

-is sweet.

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-And the Alsace in France.

-Let's try this one.

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-It's full bodied as you'd expect

-with a Gewurztraminer.

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-It complements

-a spicy dish perfectly.

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-It has a floral bouquet,

-its aroma is perfumey.

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-All kinds of things are happening.

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-All kinds of things are happening.

-

-Cheers.

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-Ooh, nice.

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-You said it was dry.

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-I still expected it to be sweet

-but it's not.

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-No. There's far more acidity to it.

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-This will complement anything spicy.

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-Brilliant. That's really nice.

-This is from Chile.

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-Where did you buy it?

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-One of the independent wine shops

-in Pwllheli.

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-You need to do more searching

-for vegan wines.

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-The one supermarket that's good

-for vegan wines is Co-op.

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-On the back, where all

-the ingredients are printed...

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-..they identify the fining agent.

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-If you see isinglass, albumen

-or gelatine, it's not vegan.

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-If you see Benzanine listed,

-that's a vegan fining agent.

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-Brilliant.

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-Next, I've chosen something

-completely different.

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-Rutherglen Muscat from Australia

-is a dessert wine.

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-Ideal to go with your chocolate

-cake, this is also a vegan wine.

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-The only difference

-is the fining process at the end.

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-It looks like a sherry.

-It's a darker colour.

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-It's darker than

-a Beaumes de Venise, for example.

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-Beaumes de Venise

-doesn't have enough body...

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-..there's not enough flavour

-to cut through the chocolate.

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-You can smell raisins.

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-Raisins, dried fruit.

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-Dried fruit, figs.

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-That's...

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-That complements the chocolate cake.

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-I don't think it's too sweet.

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-There is a lot of sugar in it...

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-..but it doesn't give the impression

-that it's full of sugar.

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-Thank you.

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-Now for the dessert. I'm making

-a fantastic chocolate cake.

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-Place brown sugar,

-vegetable oil, syrup...

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-..vanilla essence, almond milk

-in a bowl and whisk them together.

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-Sift self-raising flour,

-cacao powder...

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-..plain flour

-and crushed almonds into the bowl.

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-Split the mixture between two tins

-and bake for 25 minutes.

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-To finish off, I'll make

-some butter cream or frosting.

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-Since this is a vegan cake,

-I'm using avocados...

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-..cacao powder

-for the chocolate flavour...

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-..and maple syrup for sweetness.

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-Mix the ingredients

-in a food processor.

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-After covering the cake,

-add some pieces of chocolate.

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-Earlier in the day,

-I visited Sue from Abersoch.

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-Her speciality is vegan chocolate.

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-Hiya, Sue.

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-Back in 2010, Sue started

-her Choco Mama chocolate business.

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-Wow, thank you.

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-The chocolate many of us eat

-is full of sugar and fatty oils.

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-That's so delicious.

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-Vegan chocolate in its purest form

-is full of healthy fats.

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-It also has more antioxidants

-than berries.

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-You learn something new every day.

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-All of these chocolate bars

-are made by you in your kitchen.

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-I make very small batches

-and it's completely hand-made.

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-I don't use any machinery.

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-You've got pretty moulds

-to do these pretty effects.

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-I've not seen them used before.

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-To make the chocolate, Sue uses

-cocoa butter, raw cocoa powder...

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-..coconut sugar and some Himalayan

-salt crystals to add sweetness.

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-Sue creates all kinds of flavours,

-from fruit to nuts.

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-I'm making a chocolate cake,

-dairy free and vegan.

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-I'd love to have some

-of your chocolate as a decoration.

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-That's brilliant.

-I've got the right thing for you.

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-I love it, in a Tupperware box.

-Perfect.

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-I just love that pattern.

-That'll be brilliant.

0:19:020:19:05

-Thank you very much, Sue.

0:19:050:19:07

-I thought it had a lovely light

-texture, really, really nice.

0:19:140:19:18

-A lovely level of sweetness

-and a good chocolate flavour.

0:19:180:19:22

-It's lovely.

0:19:220:19:24

-I really, really enjoyed the cake.

-It was lovely, really, really nice.

0:19:250:19:30

-It was wonderful. I'm a chocoholic.

0:19:300:19:33

-You told me about this.

0:19:330:19:35

-I have a problem with

-chocolate cake. That was excellent.

0:19:370:19:41

-The chocolate was quite brittle.

0:19:410:19:44

-I knew there was no milk in it but

-I couldn't identify the ingredients.

0:19:440:19:48

-It didn't make any difference,

-it was very nice.

0:19:480:19:51

-Great. It was soft, full of flavour.

0:19:520:19:55

-It was soft, I have no complaints.

0:19:560:19:59

-Now for my favourite part

-of the night, the competition.

0:20:010:20:05

-These look fantastic, thank you.

0:20:050:20:08

-The theme was to create

-a vegan dessert.

0:20:080:20:12

-I can't wait to taste these.

0:20:140:20:16

-Taste a little of each one

-and choose the best.

0:20:160:20:19

-Biscuit base, it looks nice.

0:20:190:20:22

-A raw vegan hazelnut caramel pie.

0:20:240:20:29

-Nice.

0:20:300:20:31

-I tend to do lots of raw desserts

-without eggs.

0:20:320:20:35

-It's second nature to me now.

0:20:350:20:38

-Good start!

0:20:380:20:39

-A lemon loaf.

0:20:400:20:41

-This looks nice.

0:20:410:20:43

-I made a lemon loaf.

0:20:440:20:45

-I made a lemon loaf.

-

-That's nice.

0:20:450:20:47

-It's the first vegan recipe

-I've ever tried making.

0:20:480:20:51

-That's a good one.

0:20:520:20:53

-That's a good one.

-

-This is going to be difficult.

0:20:530:20:55

-Let's move on to the pie.

0:20:550:20:57

-A coconut and lime pie.

0:20:570:21:00

-I've made a coconut and lime pie.

0:21:000:21:04

-I've used a variety of ingredients

-including avocado and mango...

0:21:040:21:09

-..to make the filling.

0:21:090:21:11

-You want to try more.

0:21:110:21:13

-Brownies. Go for it. A brownie each.

0:21:150:21:17

-A pecan and chocolate brownie.

0:21:180:21:19

-I'd pour a generous amount

-of cream on it.

0:21:210:21:24

-No, sorry.

0:21:250:21:26

-No, cream.

0:21:260:21:27

-I made a raspberry and strawberry

-cheesecake. It didn't go very well!

0:21:280:21:32

-Strawberries and raspberries.

-Ooh, it's nice and creamy.

0:21:330:21:37

-These are nut and banana cakes.

0:21:380:21:41

-When I first made the cake mix,

-it seemed rather dry.

0:21:420:21:46

-My first thought was to add milk!

0:21:460:21:49

-Then I remembered. I added more

-banana which made it quite moist.

0:21:490:21:54

-Hello.

0:21:570:21:59

-Nice.

0:21:590:22:01

-All these cakes are great.

0:22:010:22:03

-It's going to be difficult

-for our guests to choose the best.

0:22:040:22:08

-Let's choose a winner.

0:22:100:22:12

-That's my favourite.

0:22:140:22:16

-Believe it or not, I like the flop.

0:22:170:22:21

-You must agree.

0:22:210:22:23

-You must agree.

-

-It's a problem.

0:22:230:22:24

-Try the flop once more.

0:22:240:22:26

-You're trying to change my mind.

0:22:270:22:29

-She wants the flop.

0:22:290:22:31

-It's really nice.

0:22:310:22:32

-It's really nice.

-

-The flop.

0:22:320:22:34

-I choose that one.

0:22:340:22:36

-I choose that one.

-

-You persuaded him!

0:22:360:22:38

-This one wins.

0:22:380:22:39

-This one wins.

-

-The flop! Yay.

0:22:390:22:41

-Who made the flop? Hannah.

0:22:420:22:46

-Yay!

0:22:460:22:47

-Come down here.

0:22:480:22:49

-It's tasty.

0:22:490:22:50

-It's tasty.

-

-Really tasty.

0:22:500:22:51

-How did you make it?

0:22:520:22:54

-Cashews, coconut oil...

0:22:540:22:56

-..strawberries,

-raspberries, some syrup.

0:22:570:23:01

-For the base,

-I used almonds and dates...

0:23:010:23:06

-Dates.

0:23:060:23:08

-..and some syrup.

0:23:080:23:10

-Congratulations. Give her a clap.

0:23:100:23:13

-Well done.

0:23:130:23:15

-That's the end of the night.

0:23:160:23:18

-My thanks go to Alys, Richard,

-Arwel and the people of Pwllheli.

0:23:180:23:23

-We'll carry on enjoying the cakes.

0:23:230:23:26

-See you next time. Cheerio.

0:23:260:23:28

-S4C Subtitles by Testun Cyf.

0:23:450:23:47

-.

0:23:470:23:48

Ym Mhlas Heli, Academi Hwylio Pwllheli, bydd Beca'n cynnal gwledd fegan i drigolion Pen Llyn. World famous sailor Richard Tudor and singer Alys Williams join Beca for a vegan feast.