We are in the process of cleaning out our winter root cellar and using up or giving away all the remaining root veggies from last year’s summer garden. This must be a reflection of the insane food prices here in northern 🇨🇦 because this year we had town folks drive way out here to our wilderness home and line up in our driveway to get a box of free organic homegrown veggies or a mesh bag of garlic and onions. I thought I would also share that one can get really creative with beets!! Our latest favourite dishes have been Roasted Beet Hummus, Roasted Beet Pasta Sauce, Beet & Citrus Salads, and an old stand-by recipe from you, Immy, Beet & Red Onion Tart. Can I just say that today’s video is giving me all the feels of a warm Spring vibe. Thanks so much for this one today, Immy, it’s great to see you back here on YT. Ⓜary💕🌿
I love your what I eat videos, especially for the fact that they do not always follow the same motive but they vary according to your day, needs and likes. I love that you go for ”cleaner” options but there is really nothing strict about it, you eat real food, have variety and share simple and nice recipes. Keep it up, I love watching them! ❤
Due to a chronic illness I have limited energy which means I can’t move around much which in turns leads to a small appetite but watching your videos give me such hope for when I’m at point when I can cook for myself again! :)
Along with the return of Spring, I hope your energy returns so that you can enjoy some quality time in your kitchen. Cooking is a wonderful form of self-care… so is the indulgence of reading a good book. I hope you are having a great Spring day, Ⓜ️ary
@@marycharlebois6627 hi Mary, thank you so much for taking the time to respond! Yes warmer, sunnier days are definitely easier so very glad to see them finally arriving. If you have any very simple, quick recipe recommendations I’d be very grateful! (think like two steps) 😊
Hey Immy! Lovely video as always. 😀A few cooking tips (and commiserations): Beans: It’s not necessary to hold off on the salt and in fact adding a small amount of salt to the soaking and cooking liquid can actually soften the skins slightly and improve overall texture. Acid (vinegar, citrus, tomatoes, molasses) is the thing to watch out for, since it strengthens pectin in cell walls and delays softening. Also, the older your dried beans, the more unevenly they’ll cook. Canning and botulism: Botulism can only develop in low-acid anaerobic environments, so tomatoes are generally a very safe thing to can with a a regular water bath (not pressure canning) set-up. If you’re worried your tomatoes aren’t acidic enough, you can buy an inexpensive ph tester for extra insurance, or just add some extra acid in the form of citric acid powder. San Marzanos are ideal for preserving, and I’d also recommend planting some early girl tomatoes. Sweet 100s and Sungolds are two really delicious cherry tomato varieties if you can get your hands on some. Vegan yogurt: I have tried SO SO many and I find them pretty universally disappointing. Cocojune is actually pretty tasty, but it’s very high in saturated fat and has almost zero protein, so it’s more like a dessert/treat/condiment for me. I’m going to try to make my own soy yogurt using starter cultures from Cultures for Health and see how that goes. For more info on cooking beans and canning, I highly recommend reading these articles on serious eats: www.seriouseats.com/how-to-cook-dried-beans www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad www.seriouseats.com/how-to-heat-pressure-steam-can-tomatoes-preserve Hope that was helpful! Your videos always make me feel calm and inspired (but not pressured) to work on my own projects, so thank you. ❤
You have to try making Soy yogurt in the instant pot! It's my favourite 😍 - pour in a carton (64 fl oz) of soy milk in the instant pot - click yogurt button until it says boil - heat milk to 180F - take out pot cool milk to 110F (can also cool using ice bath) - mix in 1/4 cup of plant based yogurt - put instant pot back and click yogurt button - set timer for 12-16 hours, depending how tangy you like your yogurt -for a thicker yogurt, pour finished yogurt it into a nut milk bag and place over a strainer with a bowl underneath. Leave in the fridge overnight.
Try doing that with vanilla flavor soy milk. It comes out sweet so it's perfect for a breakfast with lots of fruit. But I used probiotic packets and not yogurt at the store.
I just started doing this a couple of days ago and am on my second try, which was better than the first. I am using four probiotic capsules per liter of soy milk (made only of soybeans and water). I saw that your way is exactly how Instant Pot recommends that it be done, so my third try will be this way.
I never cook my beans (or anything really) without adding the salt at the beginning because I feel like you can never add salt after the fact and get as good of a taste. Adding before enhances the food, adding after you’re just making things salty on the outside.
I thought I’d share my make-ahead, simple, easy, lazy, minimal dishes, yummy Yogurt Parfait recipe (but it’s so simple that it’s not even a recipe… haha!): Get a clear fancy mug or jar, and then layer your favourite frozen fruit (sliced or chopped) with plant-based plain yogurt. Repeat the layers of fruit and yogurt. Put in the fridge overnight… eat the next day (throw on any toppings such as nuts, seeds, coconut, etc.). It’s perfect for lunches if made in a tupper. My favourite Yogurt Parfait is made with frozen cherries🍒🍒. Like I said… it’s not even a recipe… but it’s simple, tasty & similar to your version. Thanks, Immy, for the awesome update and chill kitchen vibe. Ⓜary🍒🫐🍓
I forgot to mention that you don’t even need to thaw the frozen fruit when you make this Yogurt Parfait. The frozen fruit will thaw as it sits nestled amongst the yogurt layers in the fridge overnight, AND if made in a clear glass mug/jar, the colourful layers look amazing. Ⓜary🍒🫐🍓🍑
I reccomend making your own soy yoghurt! Its super easy, you only need soymilk (with the only ingredients being soybeans and water) and some yoghurt (ive been successful using coconut yoghurt the first time and then using the pervious batch after that). You mix about 2 big spoonfulls of yoghurt per quart of milk, place it in the instant pot, and set to the yoghurt function for 16 hours. Removing the sealing ring helps prevent odors for mixing with the yoghurt.
I recently started making my own cashew yogurt and it beats all the store bought vegan yogurts I’ve tried. I blend 150 g of cashews (soaked in hot water for 2 hours) with 3/4 cup of water. I put that in a jar and mix in 2tbsp of unsweetened plain yogurt and then put in instant pot on the yogurt setting for 10-12 hours. It’s great with berries but also as a sub for sour cream or mixed into savory sauces.
I’ve always added salt at the beginning when cooking beans and have never had a problem. America’s Test Kitchen even did a whole piece on it, trying it all the various ways, and it wasn’t a problem. They even added salt to their soaking water, but I don’t soak beans and have never tried that.
If you like sweet Yoplait makes a French style yogurt and So Delicious is pretty good too. If you like a less sweet yogurt Kite Hill and some of the Silk ones are (the Greek ones tend to be less sweet). All of these can be found at most chain supermarkets.
Thanks for showing ways of using less energy. In California they charge so much for using energy. I've been unplugging or using a power strip to turn off energy. My Click and Grow uses 13 watts of energy. I use it to grow my plants for planting outside. I'm not a vegan or vegetarian but I do want to put more plant foods in my diet. And yes I would love for you to make some coconut yogurt. Thanks for your video...... it's very calming on a Sunday morning. Thanks
Cocojune (coconut yogurt), it's pricey, but I've tried a bunch of different brands and all the others were terrible. This one is actually better then when I make it myself, so when I found this, I was very happy! I get it from Wholefoods.
I live in California and yogurt from the grocery store has been consistently lacking to me. So far, cheapest and best results have been soy yogurt in the instant pot. Brittany Jaroudi has a good video on it. I buy a culture and pacific foods organic soy milk through Azure Standard and it’s about 40% less than local grocery store. Coconut yogurt is next on my list.
If you are afraid of botulism, then fermentation is the way to go. Bacteria that causes botulism can't develop in fermented foods, only those that have been pasturised. Also you can add salt to black beans when cooking with Instant Pot. It's even better that way, as they get seasoned from the inside and taste sooo good. I've used Instant Pot for several years and have cooked black beans with salt all the time.
Regarding yogurt suggestions…someone mentioned forager, but a really good yogurt is Culina (women owned) which is thick like a Greek style yogurt cheaper at The Natural Grocer if in your area and I don’t mind Sprouts brand vegan yogurt. Thx for the great inspiring video as always. Hope you’re enjoying the US.
canning tomatoes is the easiest thing in the world. It's a good first step for beginner canners. clean the tomatoes, dunk them into hot water to blanch the skin off, chop up and stew in a pot with some salt till they are all nice and broken down. Put into nice hot glass canning jars with hot lids and rings, with table a tablespoon of fresh lemon juice. tight lids and rings on them and water bath in boiling water for about 25 minutes. take out with can lifter and let in a draft free area on a folded towel. and listen to those jars ping shut all night.
“…and listen to those jars ping shut all night.” I know this jar-pinging music!! It is a beautiful sound, isn’t it? That ping sound is music to my ears and my tastebuds. I just love to see those jars lined up on our kitchen counter, and in our pantry all winter long. Happy tomato canning to you. Ⓜ️ary
You should try Cocojune yogurt. If you like the tang of traditional yogurt it’s delicious and isn’t extra sweet or coconut forward. My husband isn’t a fan of coconut and he really likes it. Alternatively cocoyo is good but a bit pricy.
I’ve been canning for years and it is super simple! Given where you live now, do yourself a favour and get a set from Ball Mason. These jars are super affordable and reusable for so many things. They have excellent guides that carefully explain processing so your food does not spoil. It is an absolute game changer when you can make all of your own preserves, super special when you’ve grown it yourself 🙂💫
Great point Tina… canning is super simple, and if one pays attention to basic instructions and processing times it is very safe. You’ve given some sound advice for anybody who wants to do some canning this summer… get your jars, rings, snap lids, and any other basic supplies now!! Where I live this type of stuff (including water bath canners) sells out during canning season. If you purchase your supplies now, you’ll be set to go when your veggies are ready. The instructions that come with the jars and/or water bath canners are fool-proof (as are online instructions). Happy canning to you this summer, Tina! Ⓜ️ary
When I make dried beans I add salt to the soaking water and the cooking water. I haven't heard that you shouldn't do that, I actually hear the opposite.
You cook such beautiful, colorful meals! I like to see the variety of what you're eating. And fun to see you hiking with Elsa Rhae and Barron-- I've been following their channel for years! Two worlds collide!
Good luck with gardening in Colorado! It can be difficult at times, but SO worth it! Just be sure to check the weather so you don't leave those plants out in the cold! It can sometimes snow all the way into June (it did last year!). Also, it helps to put some chicken wire over the beds in case it hails. You probably don't have too many problems with wildlife in Denver, but in the Springs, we have a lot of deer, so I have to cover things for that reason too!
Hey Immy, love watching all your cooking and meal prep videos.. I too have started meal prepping and find it very useful during time crunch to avoid food deliveries and all the packaging that comes with it. I wanted to know how do you clean your cast iron pans and how often, as in after every food prep or not
Oh yeah... Cleaning the humidifier is so important. Thank you for the reminder! Also...I love that 505 brand of salsa. Everything I've had from them has been so good!
Forager cashew milk yogurt is my favorite store bought. Just the plain and add a little honey, it’s lovely. I still miss thick greek style yogurt since I went dairy free, so I learned to make my own with canned coconut cream, cashews, and probiotic pills. It’s easy to do but you have to wait 48 hours for results (24 to ferment and 24 in fridge) so I don’t always have the patience 😂😂😂 And I can’t batch make it in advance because I’ll eat it all 😬🤦♀️😂
I see you have an Instant Pot, if your model has the ‘yogurth’ button I really recommend you try your own: a couple of spoonful of store bought yogurt and a liter of the simplest soy milk you can find (just soybeans and water). 12 hours is the magic number for me. It’s delicious!
Food looked so delicious! Especially that bowl with the sweet potatoes! Your food videos are consistently an inspiration to me! So very important question now - how do you clean the humidifier? I'm always doing my best, but never know what the best official approach is?
I love your recipes! The only thing that is strange for me is sometimes you use fresh vegetables that are not in season... I have a 100m2 garden in my home in the Alpes and I'm at the same stage as you, doing my plants inside but in a few days I'm going to plant they outside 🎉
I don't have most of the brands available as you have in the us but I think you have some alpro products? I love their greek style yoghurt, it's SO good!
I LOVE all the garden content! I’m going to try growing a couple different vegetables on my apartment patio for the first time and would love beginner tips. I overwatered my first seeds and accidentally killed them, so I’m hoping this time around goes better. Fingers crossed! Also, Culina yogurt is the best vegan yogurt in the US in my opinion. I have only seen it at Whole Foods though.
Hey Immy, as someone with similar hair texture I was wondering what do you do to your hair to make it look wavy/almost straight in some videos? Do you just blow it out? Thanks x
Hi Immy, where did you get your ceramic milk heating pot? Every time I watch one of your food/eating videos (which I love!), I eye that little blue pot and then go on an unsuccessful internet search for something similar. Can you please just tell me where you got it, so I can stop this cycle...even if it's a London/UK shop.
This is the most similar thing I can find (I can't find the original one I bought) : food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=34744&gclid=CjwKCAjwjMiiBhA4EiwAZe6jQ-OP2uh9_nl3qVI9V3SBUpj4RdDw9qO0B3AimlHH-vvpYXhTMhMXBBoCTJcQAvD_BwE
Hi Immy, recommend you connect with Plantiful Kiki here on TH-cam. She also lives in Colorado and she and her family seem such kind beautiful people. Enjoying your videos, take care!
Re: your shins. You live run-focused city. So perhaps folks there may have more advice than me. However, make sure you’ve got proper shoes, inserts, and that you are doing lots of foam rolling and massage to your legs.
love your videos, but somwtimes I have a feeling that you cook and work in the garden the whole day. how is it possible to have enough time and energy to combine all of it with work?
Probably because I don't show me sitting at my desk for hours at a time. I get up early and start work around 7am and only work on the garden in the evenings after work, or at the weekends. It doesn't get dark in Denver until 8pm so I have a few hours of light after work ends x
I think a good way to look at it is that Immy's work IS making & videoing the food. So she can afford to spend a lot more time on it than someone in a typical office job because as she makes the dinner etc she is also making content for us (a.k.a. working).
@@SustainablyVegan thanks for you answer! yeah, I guess waking up early is one of the key elements haha your content is really beautiful and inspiring, thank you and best wishes!
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We are in the process of cleaning out our winter root cellar and using up or giving away all the remaining root veggies from last year’s summer garden. This must be a reflection of the insane food prices here in northern 🇨🇦 because this year we had town folks drive way out here to our wilderness home and line up in our driveway to get a box of free organic homegrown veggies or a mesh bag of garlic and onions. I thought I would also share that one can get really creative with beets!! Our latest favourite dishes have been Roasted Beet Hummus, Roasted Beet Pasta Sauce, Beet & Citrus Salads, and an old stand-by recipe from you, Immy, Beet & Red Onion Tart. Can I just say that today’s video is giving me all the feels of a warm Spring vibe. Thanks so much for this one today, Immy, it’s great to see you back here on YT. Ⓜary💕🌿
I love your what I eat videos, especially for the fact that they do not always follow the same motive but they vary according to your day, needs and likes. I love that you go for ”cleaner” options but there is really nothing strict about it, you eat real food, have variety and share simple and nice recipes.
Keep it up, I love watching them! ❤
Fascinated by your vertical garden in the kitchen. Be great to hear more about it. 🙏
Me too Zoe Deschanel is one of the founders I believe! I've wanted one for years!! I'd love to hear her thoughts/review.
Due to a chronic illness I have limited energy which means I can’t move around much which in turns leads to a small appetite but watching your videos give me such hope for when I’m at point when I can cook for myself again! :)
Along with the return of Spring, I hope your energy returns so that you can enjoy some quality time in your kitchen. Cooking is a wonderful form of self-care… so is the indulgence of reading a good book. I hope you are having a great Spring day, Ⓜ️ary
@@marycharlebois6627 hi Mary, thank you so much for taking the time to respond! Yes warmer, sunnier days are definitely easier so very glad to see them finally arriving. If you have any very simple, quick recipe recommendations I’d be very grateful! (think like two steps) 😊
Forager Cashew Milk Yogurt is the most delicious one I've found.
Hey Immy! Lovely video as always. 😀A few cooking tips (and commiserations):
Beans: It’s not necessary to hold off on the salt and in fact adding a small amount of salt to the soaking and cooking liquid can actually soften the skins slightly and improve overall texture. Acid (vinegar, citrus, tomatoes, molasses) is the thing to watch out for, since it strengthens pectin in cell walls and delays softening. Also, the older your dried beans, the more unevenly they’ll cook.
Canning and botulism: Botulism can only develop in low-acid anaerobic environments, so tomatoes are generally a very safe thing to can with a a regular water bath (not pressure canning) set-up. If you’re worried your tomatoes aren’t acidic enough, you can buy an inexpensive ph tester for extra insurance, or just add some extra acid in the form of citric acid powder. San Marzanos are ideal for preserving, and I’d also recommend planting some early girl tomatoes. Sweet 100s and Sungolds are two really delicious cherry tomato varieties if you can get your hands on some.
Vegan yogurt: I have tried SO SO many and I find them pretty universally disappointing. Cocojune is actually pretty tasty, but it’s very high in saturated fat and has almost zero protein, so it’s more like a dessert/treat/condiment for me. I’m going to try to make my own soy yogurt using starter cultures from Cultures for Health and see how that goes.
For more info on cooking beans and canning, I highly recommend reading these articles on serious eats:
www.seriouseats.com/how-to-cook-dried-beans
www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad
www.seriouseats.com/how-to-heat-pressure-steam-can-tomatoes-preserve
Hope that was helpful! Your videos always make me feel calm and inspired (but not pressured) to work on my own projects, so thank you. ❤
You have to try making Soy yogurt in the instant pot! It's my favourite 😍
- pour in a carton (64 fl oz) of soy milk in the instant pot
- click yogurt button until it says boil
- heat milk to 180F
- take out pot cool milk to 110F (can also cool using ice bath)
- mix in 1/4 cup of plant based yogurt
- put instant pot back and click yogurt button
- set timer for 12-16 hours, depending how tangy you like your yogurt
-for a thicker yogurt, pour finished yogurt it into a nut milk bag and place over a strainer with a bowl underneath. Leave in the fridge overnight.
Try doing that with vanilla flavor soy milk. It comes out sweet so it's perfect for a breakfast with lots of fruit. But I used probiotic packets and not yogurt at the store.
I just started doing this a couple of days ago and am on my second try, which was better than the first. I am using four probiotic capsules per liter of soy milk (made only of soybeans and water). I saw that your way is exactly how Instant Pot recommends that it be done, so my third try will be this way.
I never cook my beans (or anything really) without adding the salt at the beginning because I feel like you can never add salt after the fact and get as good of a taste. Adding before enhances the food, adding after you’re just making things salty on the outside.
Please tell me what the music is in the background, it's so lovely.
Here in the states the best plant based yogurt is Cocojune 😋
Very happy to have found you on here. Had no idea until I started shooting more. Hope all is well back in the US. Keep up the good work.
I thought I’d share my make-ahead, simple, easy, lazy, minimal dishes, yummy Yogurt Parfait recipe (but it’s so simple that it’s not even a recipe… haha!):
Get a clear fancy mug or jar, and then layer your favourite frozen fruit (sliced or chopped) with plant-based plain yogurt. Repeat the layers of fruit and yogurt. Put in the fridge overnight… eat the next day (throw on any toppings such as nuts, seeds, coconut, etc.). It’s perfect for lunches if made in a tupper. My favourite Yogurt Parfait is made with frozen cherries🍒🍒. Like I said… it’s not even a recipe… but it’s simple, tasty & similar to your version. Thanks, Immy, for the awesome update and chill kitchen vibe. Ⓜary🍒🫐🍓
I forgot to mention that you don’t even need to thaw the frozen fruit when you make this Yogurt Parfait. The frozen fruit will thaw as it sits nestled amongst the yogurt layers in the fridge overnight, AND if made in a clear glass mug/jar, the colourful layers look amazing. Ⓜary🍒🫐🍓🍑
Perfect timing. I got some bad lab results this week, so I'm totally redoing my diet and this is helping a lot!
I reccomend making your own soy yoghurt! Its super easy, you only need soymilk (with the only ingredients being soybeans and water) and some yoghurt (ive been successful using coconut yoghurt the first time and then using the pervious batch after that). You mix about 2 big spoonfulls of yoghurt per quart of milk, place it in the instant pot, and set to the yoghurt function for 16 hours. Removing the sealing ring helps prevent odors for mixing with the yoghurt.
I recently started making my own cashew yogurt and it beats all the store bought vegan yogurts I’ve tried. I blend 150 g of cashews (soaked in hot water for 2 hours) with 3/4 cup of water. I put that in a jar and mix in 2tbsp of unsweetened plain yogurt and then put in instant pot on the yogurt setting for 10-12 hours. It’s great with berries but also as a sub for sour cream or mixed into savory sauces.
I’ve always added salt at the beginning when cooking beans and have never had a problem. America’s Test Kitchen even did a whole piece on it, trying it all the various ways, and it wasn’t a problem. They even added salt to their soaking water, but I don’t soak beans and have never tried that.
If you like sweet Yoplait makes a French style yogurt and So Delicious is pretty good too. If you like a less sweet yogurt Kite Hill and some of the Silk ones are (the Greek ones tend to be less sweet). All of these can be found at most chain supermarkets.
My all time favorite store bought plant based yogurt is the trader joe's unsweetened organic creamy cashew. And its cheaper than any other I've found!
Oui coconut yogurt is very good.
So Delicious plain, vanilla and lime are good ones, too.
Thanks for showing ways of using less energy. In California they charge so much for using energy. I've been unplugging or using a power strip to turn off energy. My Click and Grow uses 13 watts of energy. I use it to grow my plants for planting outside. I'm not a vegan or vegetarian but I do want to put more plant foods in my diet. And yes I would love for you to make some coconut yogurt. Thanks for your video...... it's very calming on a Sunday morning. Thanks
Forager cashew yogurt is my fave.
Cocojune (coconut yogurt), it's pricey, but I've tried a bunch of different brands and all the others were terrible. This one is actually better then when I make it myself, so when I found this, I was very happy! I get it from Wholefoods.
Kite hill vegan almond milk greek yogurt is probably my favorite, although it is very expensive so i usually don't get it.
try cocojune yogurt! it's a little pricey but it's soo good!
Soy yogurt has always been my favorite, particularly Silk soy vanilla yogurt
I live in California and yogurt from the grocery store has been consistently lacking to me. So far, cheapest and best results have been soy yogurt in the instant pot. Brittany Jaroudi has a good video on it. I buy a culture and pacific foods organic soy milk through Azure Standard and it’s about 40% less than local grocery store. Coconut yogurt is next on my list.
I make coconut yogurt in my InstantPot. It's super easy, tastes better & is WAY cheaper than store bought yogurt= winning on all levels!
I love the plain Harmless Harvest coconut yogurt!
If you are afraid of botulism, then fermentation is the way to go. Bacteria that causes botulism can't develop in fermented foods, only those that have been pasturised.
Also you can add salt to black beans when cooking with Instant Pot. It's even better that way, as they get seasoned from the inside and taste sooo good. I've used Instant Pot for several years and have cooked black beans with salt all the time.
Could you show some recipes? That udon soup looked good !!!
Regarding yogurt suggestions…someone mentioned forager, but a really good yogurt is Culina (women owned) which is thick like a Greek style yogurt cheaper at The Natural Grocer if in your area and I don’t mind Sprouts brand vegan yogurt. Thx for the great inspiring video as always. Hope you’re enjoying the US.
Loving all the garden experiments and content keep growing ❤️
The visual side is just so inspiring by itself
My favorite yogurt snack is So Delicious plain yogurt with banana and a tiny bit of agave ♥️
canning tomatoes is the easiest thing in the world. It's a good first step for beginner canners. clean the tomatoes, dunk them into hot water to blanch the skin off, chop up and stew in a pot with some salt till they are all nice and broken down. Put into nice hot glass canning jars with hot lids and rings, with table a tablespoon of fresh lemon juice. tight lids and rings on them and water bath in boiling water for about 25 minutes. take out with can lifter and let in a draft free area on a folded towel. and listen to those jars ping shut all night.
“…and listen to those jars ping shut all night.” I know this jar-pinging music!! It is a beautiful sound, isn’t it? That ping sound is music to my ears and my tastebuds. I just love to see those jars lined up on our kitchen counter, and in our pantry all winter long. Happy tomato canning to you. Ⓜ️ary
You should try Cocojune yogurt. If you like the tang of traditional yogurt it’s delicious and isn’t extra sweet or coconut forward. My husband isn’t a fan of coconut and he really likes it. Alternatively cocoyo is good but a bit pricy.
Thanks for a lovely video Immy! So many ideas for meals. Am going to try the lazy lasagna!
I'd love to know more about your interaction with Elsa and Barron, since you have such different approaches towards food.
I’ve been canning for years and it is super simple! Given where you live now, do yourself a favour and get a set from Ball Mason. These jars are super affordable and reusable for so many things. They have excellent guides that carefully explain processing so your food does not spoil. It is an absolute game changer when you can make all of your own preserves, super special when you’ve grown it yourself 🙂💫
Great point Tina… canning is super simple, and if one pays attention to basic instructions and processing times it is very safe. You’ve given some sound advice for anybody who wants to do some canning this summer… get your jars, rings, snap lids, and any other basic supplies now!! Where I live this type of stuff (including water bath canners) sells out during canning season. If you purchase your supplies now, you’ll be set to go when your veggies are ready. The instructions that come with the jars and/or water bath canners are fool-proof (as are online instructions). Happy canning to you this summer, Tina! Ⓜ️ary
Lots of recipes for homemade plant yogurt in the instant pot!
When I make dried beans I add salt to the soaking water and the cooking water. I haven't heard that you shouldn't do that, I actually hear the opposite.
You cook such beautiful, colorful meals! I like to see the variety of what you're eating. And fun to see you hiking with Elsa Rhae and Barron-- I've been following their channel for years! Two worlds collide!
Good luck with gardening in Colorado! It can be difficult at times, but SO worth it! Just be sure to check the weather so you don't leave those plants out in the cold! It can sometimes snow all the way into June (it did last year!). Also, it helps to put some chicken wire over the beds in case it hails. You probably don't have too many problems with wildlife in Denver, but in the Springs, we have a lot of deer, so I have to cover things for that reason too!
I like siggis plant based yogurt. It's a bit thicker than the one you showed and I do usually get the fruit flavors but may be worth a try.
my favourite plant based yoghurt is by the collective, not sure if they have that brand where you live. but it's so good.
Hey Immy, love watching all your cooking and meal prep videos.. I too have started meal prepping and find it very useful during time crunch to avoid food deliveries and all the packaging that comes with it. I wanted to know how do you clean your cast iron pans and how often, as in after every food prep or not
Oh yeah... Cleaning the humidifier is so important. Thank you for the reminder! Also...I love that 505 brand of salsa. Everything I've had from them has been so good!
Forager cashew milk yogurt is my favorite store bought. Just the plain and add a little honey, it’s lovely.
I still miss thick greek style yogurt since I went dairy free, so I learned to make my own with canned coconut cream, cashews, and probiotic pills. It’s easy to do but you have to wait 48 hours for results (24 to ferment and 24 in fridge) so I don’t always have the patience 😂😂😂
And I can’t batch make it in advance because I’ll eat it all 😬🤦♀️😂
Great video! I love harmless harvest’s vanilla coconut yogurt. Super yummy!! 😊
I see you have an Instant Pot, if your model has the ‘yogurth’ button I really recommend you try your own: a couple of spoonful of store bought yogurt and a liter of the simplest soy milk you can find (just soybeans and water). 12 hours is the magic number for me. It’s delicious!
Food looked so delicious! Especially that bowl with the sweet potatoes! Your food videos are consistently an inspiration to me!
So very important question now - how do you clean the humidifier? I'm always doing my best, but never know what the best official approach is?
Where did you get the indoor planter?? I love it!
I love your recipes! The only thing that is strange for me is sometimes you use fresh vegetables that are not in season... I have a 100m2 garden in my home in the Alpes and I'm at the same stage as you, doing my plants inside but in a few days I'm going to plant they outside 🎉
Can you explain how you make you adapt your normal lasagne recipe for the lazy version? It looks amazing. Thanks x
This was so enjoyable! I’m curious how much time you spend per day (or week) cooking?
I don't have most of the brands available as you have in the us but I think you have some alpro products? I love their greek style yoghurt, it's SO good!
love your content!!!! what chickpea curry recipe do you use?
I LOVE all the garden content! I’m going to try growing a couple different vegetables on my apartment patio for the first time and would love beginner tips. I overwatered my first seeds and accidentally killed them, so I’m hoping this time around goes better. Fingers crossed!
Also, Culina yogurt is the best vegan yogurt in the US in my opinion. I have only seen it at Whole Foods though.
I really like Nancy's Oatmilk yogurt, or the plain cashew yogurt from Trader Joe's :)
Get a humidifier that heats up the water and you won’t have the mold issues and having to clean it.
I love your videos and u r motivating me to eat healthier. Thank u so much!!!!
This video was literally everything, missed you so much!
Talking about food and a surprise appearance from Elsa and Baron!!! Loved this video!
No such thing as too many tomato plants. We are planting 22 tomato plants this year, I think. Good luck with your new climate.
Have you tried the almond milk, Kite Hill yogurt?
Ohh no I haven't! You recommend giving it a go?
@@SustainablyVegan Yeah, I think it's really good! Creamy and neutral tasting.
Unsweetened cashew yogurt from Trader Joe's is nice :) or make cashew yogurt yourself- very easy!
Hey Immy, as someone with similar hair texture I was wondering what do you do to your hair to make it look wavy/almost straight in some videos? Do you just blow it out? Thanks x
I would like to suggest you iranian "khorosht" s.
They have meat in it but Just as delicious without meat.
I love your videos Immy! Also great to see you hanging out with Elsa Rhae and Barron - so fun when my YT worlds collide 😊
Everything looks soooo good Immy! Need to try that lazy lasagna stat 😍👌🏼
Maybe do chia pudding (lots of recipes on the web) instead of yogurt.
I loved your meals...💚🌱
Hi Immy, where did you get your ceramic milk heating pot? Every time I watch one of your food/eating videos (which I love!), I eye that little blue pot and then go on an unsuccessful internet search for something similar. Can you please just tell me where you got it, so I can stop this cycle...even if it's a London/UK shop.
This is the most similar thing I can find (I can't find the original one I bought) : food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan?sku=34744&gclid=CjwKCAjwjMiiBhA4EiwAZe6jQ-OP2uh9_nl3qVI9V3SBUpj4RdDw9qO0B3AimlHH-vvpYXhTMhMXBBoCTJcQAvD_BwE
I just typed in, "ceramic milk pot"
@@SustainablyVegan Oooh love these, thank you!!
Great video! We featured your video on my website this week in our "Concessions" area. Link is in my bio!
I like Kite Hill yogurt.
Having lived in America for almost 10 years… yogurt sucks there. I’m loving being back in England lol 😅
Silk vegan yogurt is pretty good
OMGGGGG - you went to Elsa and Baron's thing!!! Two channels I love in ONE VIDEO?
Those cookies look delicious!!!😮😍
Hi Immy, recommend you connect with Plantiful Kiki here on TH-cam. She also lives in Colorado and she and her family seem such kind beautiful people. Enjoying your videos, take care!
I wouldn't call myself anti-vegan but i greatly love meat and surprisingly everything in this video appealed to me
Bad idea watching this at night in bed cos now I want food 😂 I watch Elsa and Barron to 👍
your other half sounds like timothee chalamet 😂 at first i thought you were watching a movie in the background whilst cooking or something haha
the "we ate all 60 ;)" made me bust out laughing because my husband and I would do the same thing😂
Your meals look delicious❤️
I Remember when I did not enjoy asmr. Then I became an overtired wired mom and it saved my ass.
Re: your shins. You live run-focused city. So perhaps folks there may have more advice than me. However, make sure you’ve got proper shoes, inserts, and that you are doing lots of foam rolling and massage to your legs.
love your videos, but somwtimes I have a feeling that you cook and work in the garden the whole day. how is it possible to have enough time and energy to combine all of it with work?
Probably because I don't show me sitting at my desk for hours at a time. I get up early and start work around 7am and only work on the garden in the evenings after work, or at the weekends. It doesn't get dark in Denver until 8pm so I have a few hours of light after work ends x
I think a good way to look at it is that Immy's work IS making & videoing the food. So she can afford to spend a lot more time on it than someone in a typical office job because as she makes the dinner etc she is also making content for us (a.k.a. working).
@@SustainablyVegan thanks for you answer! yeah, I guess waking up early is one of the key elements haha
your content is really beautiful and inspiring, thank you and best wishes!
👌🏻
Cocojune!
Thank you #SaveSoil #Consciousplanet
yay for worm farming!
Your bowls look great but an awful lot of food. I think I would eat half that amount.
Just wanted to let you know I heavily appreciate these videos!❤
By the way, I personally really like vanilla almond milk yogurt !
Thank you so much
You’re welcome! Anytime!
Your quinoa looks SO GOOD, the first one I saw out of all the vegan youtubers that doesn't look mushy, how do you cook it?
siggi's or cocojune yogurt's 🤤