Nikocado Avocado Woke up 250lbs Lighter! Vegan Again?!

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The Mukbang king, Nikocado Avocado, broke his 7 month silence after uploading a video to his channel last night.   He first appeared in the video wearing a big Panda head mask.  Beyond that gigantic panda mask, there was something noticeably different about Nick!   There was a super thin body under the mask!  Could this be a clone of Nikocado?  Is this really the same person who would down several cheeseburgers, nuggets, stuffed tacos and huge plates of noodles in one sitting?  Nikocado is the self proclaimed mukbang king of the internet and with that title came loads of weight gain. It was a real shock to see him slimmer than what he used to be as a vegan.  At the beginning of the video, he stated how he was "two steps ahead."  He went on to say that he had been a part of one of the greatest social experiments of his entire life and likened himself to being a villain of a story where he was able to have significant influence over his followers while remaining two steps ahead
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How I Veganized Mpougatsa (Bougatsa)

Mpougatsa is a Greek breakfast pastry pie that is very popular in Greece. I had the chance to make Mboutgatsa and it was very delicious. It was recommended to me by a friend earlier this year. From what I gleaned, the pastry is best enjoyed at breakfast or as an afternoon snack. Mboutgatsa reminds me of cornmeal porridge. If you could imagine porridge as a pie then you've got a good idea about what it tastes like. It consists of a few staple ingredients like semolina, butter and eggs. I decided to create a vegan version for those of you who don't desire milk and eggs. Read on for the recipe.
Ingredients:

(20-25) sheets of phyllo dough
(3) cups oat milk
[1/2] cup sugar
[1/2] cup semolina
(2) Follow your heart vegan egg--will need [10] tbsp water for the vegan eggs
3 tsp vanilla extract
4.5 tbsp of melted earth balance butter
Utensils Needed

Will require 1 glass 9.5" pie dish
Paper towel (to clean up any spills)
1 medium or large pot
1 whisk (for stirring)
1 wooden spoon (for mixing)
Brush for butter






Recipe

  1. Take your pot and pour in oat milk, sugar, vanilla extract and 3 TBSP of the melted Earth Balance butter.
  2. Set stove to med-low heat and whisk for 1-3 minutes.
  3. After the mixture starts boiling add in your semolina and stir slowly for 5-8 minutes.
  4. The mixture will have a thick consistency. Once it reaches this consistency, turn the heat setting to low and let it cool. For a quicker cool down/thickening, place the mixture in the refrigerator for 10 minutes.
  5. While mixture is cooling take your pie dish and spray with vegan non-stick spray. Lightly brush dish with a few drops of melted butter.
  6. Place 3 Phyllo sheets onto dish. Fold outer edges over and into the dish.
  7. Brush with butter.
  8. Repeat steps 6 and 7 two times to create layers.
  9. After this step is complete, custard should be cooled down. Take vegan eggs mixture and add to custard. Stir with whisk.
  10. Take pot of custard and pour into the pie dish. mixture should be a mash-like, creamy consistency.
  11. Smooth surface of pie mixture with spoon
  12. This step involves covering the pie with layers of phyllo sheets. take 2-3 sheets and place around the dish.
  13. Fold and squeeze loose edges in so that they take the shape of the round dish.
  14. Brush with butter.
  15. Repeat steps 12-14 two times so that the pastry is thick enough
  16. You are now finished with prep work, insert pie into oven at 375 degrees F for 60 min or until golden brown.




When the pie is finished baking, let it cool for two hours. Slice and enjoy!

Sprinkle or dust powdered sugar and cinnamon on top for added delight!




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