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LEARN HOW TO MAKE SOME OF MY FAVOURITE THANKSGIVING RECIPE IDEAS!
LAY HO MA (how’s it going in Cantonese)! Whether you have hosting duties or not, these recipes just might get the creative juices flowing! Join me in this episode and learn how to make a crispy chili smashed potatoes, a velvety coconut butternut squash soup, and a umami packed mushroom gravy that’s out of this world. Let’s begin!
*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
CRISPY CHILI SMASHED POTATOES FULL RECIPE + DIRECTIONS HERE:
COCONUT BUTTERNUT SQUASH FULL RECIPE + DIRECTIONS HERE:
MUSHROOM GRAVY FULL RECIPE + DIRECTIONS HERE:
CHILI OIL RECIPE HERE:
CHICKPEA MAYO RECIPE HERE:
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wil’s Recipes on Instagram: @yeungmancooking
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