FraserCooks (2025)

12/12/2025

YOUTUBE 📺👇

This Saturday marks 5 weeks in a row of posting long format videos on my channel. It marks the most effort I’ve put into that channel like ever. Learning new things is hard, especially as an adult. I really enjoy filming these longer videos though. I feel like I can actually cook and teach what I want to teach. Giving myself the goal of posting once a week for the next year has already had its challenges, but you literally just have to keeep on pushing past those challenges. Mindset really is everything. I know that this will work, so it has to work!

I’d love if you joined me over there 👉 if you’re looking to learn something new, or just enjoy food content, but you have 10 ish more minutes to sit down and relax, subscribe. It’s free and you can watch me grow as a person, a dad, a chef and a creator.

Happy Friday! TGIF 🍻

10/12/2025

MAKE AHEAD EPISODE 7

VEGAN PORK & THAI BASIL STIR FRY

AKA

PAD KRA PAO

AKA

MY WIFES FAVOURITE DISH

Welcome to Make Ahead, where I save you time and money while showing you delicious recipes to keep your freezer fully stocked. This is episode 7, my take on pork & Thai basil stir fry.

Follow me for more delicious, easy plant based recipes, perfect for meal prep and to help keep you sane all week long!

Ingredients:
1 brick extra firm tofu
1 green onion
2 garlic cloves
1 thumb piece of ginger
2 Thai chilli peppers
1 red chilli
1/4 cup vital wheat gluten
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vegan oyster sauce
1 tbsp pineapple sauce
1 lime, juiced
1 cup thai basil plus more for garnish

Vegan Fried Egg:
1 brick extra firm tofu
1 tbsp black salt
2 tsp salt
1/2 cup water
1 tsp turmeric
1 tsp sriracha

Method:
1. In a food processor, combine all of ingredients in a food processor until it forms a crumble. Place in freezer cubes or if eating right away, add to a hot pan with 2 tbsp of veg oil. Cook until crispy and hot! Stir in some more thai basil at the end and serve with jasmine rice.
2. Optionally, you can make a vegan fried egg. I highly recommend making it, it’s delicious! To a small blender, add everything except for the turmeric and sriracha. Blend until smooth. It should be not too thick, you should be able to pour it into a pan. If it’s too thick, add a splash of water.
3. Preheat a small cast iron pan and add 1 tsp of veg oil. Add 2 tbsp of the egg white mixture. Allow to cook while you make the egg yolk. Remove 1 tbsp of the egg white mixture and place in a small bowl, add the turmeric and Sriracha and mix until it’s yellow. Spoon the egg yolk on top of the cooked egg white and cover until it all sets. I topped mine with more Thai chilli peppers and cooked it until it was super crispy. If you want the bottom to be more crispy, add more oil to the pan! Dig in!

04/12/2025

ONE HANDED EPISODE 1

CHIPOTLE BEEFY FOLDED WRAPS

Rory has been eating meals for a few months now, and personally, I find dinners so overwhelming. I know it will get easier, but it’s a whole operation over here, there’s our dinner, his dinner, our dogs dinner, THE DISHES, and then our ✨new✨ bedtime routine! We generally wait to eat dinner afterwards because it’s just easier. But sometimes, we are just too exhausted to cook. Last week we literally had popcorn for dinner lol 🤠

Enter my new series, one handed. I came up with these recipes when I didn’t want to cook, but can feel my groceries in my fridge judging me for going yet another day without consuming them. IYKYK.

This first recipe is a banger. I was going to make these originally into burritos, because burritos are the perfect food, but then remembered this trend a while back and it is/was a genius idea. Perfect for one hand. It’s not lost on me that I’m actually eating this with two hands, but you get the point!

The full recipe is actually over on my newsletter / substack. If you don’t know what a substack is, it’s just the name of a company that makes it really easy for non tech savvy ppl like myself to create a blog style website. You can pay a membership fee, or not. You get what you pay for, but I do share a lot of free content over there, so it’s worth it to just subscribe to me. The first one is free 99 so head over to the link in my bio to sink your teeth into this one! It’s delicious!

Don’t forget to follow me for more delicious, easy plant based recipes!

29/11/2025

MAKE AHEAD EPISODE 6

EGGPLANT CURRY

Welcome back to Make Ahead, where I save you time and money while showing you delicious recipes to keep your freezer fully stocked. This is episode 6, my creamy eggplant curry!

Ingredients:
3 eggplant, sliced
1 tomato, quartered
4 garlic cloves
1 inch piece of ginger
2 thai chili peppers
2 tbsp oil
2 tsp salt
1 brick soft tofu
2 tbsp coconut oil, can sub any oil
2 tsp mustard seeds
2 tsp coriander seeds
1 tbsp curry powder
1/4 bunch cilantro

Method:
1. Preheat your oven to 425F and on a parchment lined baking sheet, place the sliced eggplant, tomato, garlic cloves, ginger, and chilli peppers. Drizzle with oil and 2 tsp salt. Roast until tender. Roughly 25 minutes.
2. While that roasts, to a small pan, add the coconut oil and add the mustard seeds, coriander seeds and curry powder. Toast over low heat until they start to pop. Once popping, remove and set aside.
3. In a food processor, add the soft tofu, spiced coconut oil, all the roasted veg and cilantro. Process until everything is broken up, but there are still some chunks of eggplant. Taste and adjust the seasoning, depending on the size of the eggplant, you might need another tsp of salt.
4. Place in freezer cubes and freeze until you need them. Optionally, eat right away by reheating in a pot. I like to serve this one with my homemade naan, or basmati rice! Dig in and enjoy!

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