@acige: Hey Chief, I’m not doing so good anymore

Adam Cige
Adam Cige
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Thursday 31 July 2025 12:38:20 GMT
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codywingfield
Cody W :
No, you’re still big chief now.
2025-07-31 12:44:55
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Ingredients: Marinade: 3 cloves garlic, minced 2 tbsp balsamic vinegar 1 tsp olive oil 3/4 tsp smoked paprika 2 tsp vegan Worcestershire sauce (or soy sauce, tamari if gluten-free) 2 tsp lemon juice 1 tbsp white wine (or 1 tsp white wine vinegar, or omit if preferred) Salt and pepper, to taste Creamy Smoky Garlic Sauce: 1 tsp oil 1 medium onion, finely chopped 5 cloves garlic, minced 1/4 cup raw cashews (soak in hot water for 15 minutes if needed) 1 tbsp arrowroot starch (or flour) 1.5 cups water 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp nutritional yeast (optional, adds a cheesy flavor) 1-2 tbsp white wine 1/2 tsp or more salt, to taste Fresh basil and black pepper for garnish Instructions: 1. Marinate the Mushrooms: In a shallow dish, whisk together all marinade ingredients. Place portobello mushrooms in the marinade, brushing them to coat evenly. Allow them to marinate for 10-15 minutes. 2. Grill or Sear Mushrooms: Heat a grill or large skillet over medium heat and lightly oil the surface. Place mushrooms on the hot grill/pan, partially covering them. Cook each side for 3-4 minutes until tender. If mushrooms are thick, transfer to a 400°F oven and bake for 15 minutes until easily pierced with a knife. Alternatively, bake marinated mushrooms for 25-30 minutes without grilling. 3. Prepare the Creamy Sauce: In a skillet over medium heat, heat 1 tsp oil. Add chopped onion, garlic, and a pinch of salt, cooking until soft and translucent. Transfer half of the mixture to a blender, adding cashews, water, lemon juice, olive oil, nutritional yeast, white wine, and salt. Blend until completely smooth, running the blender for about 1 minute cycles until creamy. 4. Simmer the Sauce: Pour the sauce mixture back into the skillet with the remaining onions and garlic. Simmer on medium heat, stirring until thickened. Adjust salt and add a pinch of thyme and a bit of vegan Worcestershire or soy sauce, if desired. 5. Serve: Generously drizzle the creamy sauce over the mushrooms. Garnish with fresh basil and cracked black pepper for extra flavor. Enjoy! 🌺
Ingredients: Marinade: 3 cloves garlic, minced 2 tbsp balsamic vinegar 1 tsp olive oil 3/4 tsp smoked paprika 2 tsp vegan Worcestershire sauce (or soy sauce, tamari if gluten-free) 2 tsp lemon juice 1 tbsp white wine (or 1 tsp white wine vinegar, or omit if preferred) Salt and pepper, to taste Creamy Smoky Garlic Sauce: 1 tsp oil 1 medium onion, finely chopped 5 cloves garlic, minced 1/4 cup raw cashews (soak in hot water for 15 minutes if needed) 1 tbsp arrowroot starch (or flour) 1.5 cups water 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp nutritional yeast (optional, adds a cheesy flavor) 1-2 tbsp white wine 1/2 tsp or more salt, to taste Fresh basil and black pepper for garnish Instructions: 1. Marinate the Mushrooms: In a shallow dish, whisk together all marinade ingredients. Place portobello mushrooms in the marinade, brushing them to coat evenly. Allow them to marinate for 10-15 minutes. 2. Grill or Sear Mushrooms: Heat a grill or large skillet over medium heat and lightly oil the surface. Place mushrooms on the hot grill/pan, partially covering them. Cook each side for 3-4 minutes until tender. If mushrooms are thick, transfer to a 400°F oven and bake for 15 minutes until easily pierced with a knife. Alternatively, bake marinated mushrooms for 25-30 minutes without grilling. 3. Prepare the Creamy Sauce: In a skillet over medium heat, heat 1 tsp oil. Add chopped onion, garlic, and a pinch of salt, cooking until soft and translucent. Transfer half of the mixture to a blender, adding cashews, water, lemon juice, olive oil, nutritional yeast, white wine, and salt. Blend until completely smooth, running the blender for about 1 minute cycles until creamy. 4. Simmer the Sauce: Pour the sauce mixture back into the skillet with the remaining onions and garlic. Simmer on medium heat, stirring until thickened. Adjust salt and add a pinch of thyme and a bit of vegan Worcestershire or soy sauce, if desired. 5. Serve: Generously drizzle the creamy sauce over the mushrooms. Garnish with fresh basil and cracked black pepper for extra flavor. Enjoy! 🌺

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