Hi, it’s Judy from Florida. I’m one of the people who requested that you review this book. Fun fact:she lives in the next town from me. I’ve made the sesame tofu and liked it. I definitely need to make the butterfingers. They used to be one of my favorites too. Keep the cookbook reviews coming. I love them and have purchased a couple of the ones I didn’t have.
Hello! It’s Carole from London. Absolutely loving the concept of reproducing recipes from plant-based cookbooks! 🌱😄 It’s not just delicious, but the humor and authenticity you bring to it make it a delightful watch! Keep spreading the plant-based joy! 👩🍳
Totally legit to evaluate the cookbook's usefulness to you and your family. If you eat WFPB, if you don't modify, you really limit the cookbooks and references you can look too. I've found modifying is a must. Keep at it! I really appreciate these videos. I know you have a cheeze sauce you love, but I'd love to see a comparison of the "best" WFPB cheeze sauces in a future video.
Greetings from Hermosa Beach in Southern California. When you modify a recipe for us from a published cookbook, you help us home cooks feel more courageous about modifying to meet our needs i.e. low salt or nut allergic etc. So, thank you!
Hi there! This is Tanya from California. I’m watching your video “HealthyGirl Kitchen Review” and am so thankful for your suggestion of leaving the noodles separate from the soup and adding them individually to each bowl. That’s a fabulous idea! 😊
As usual, love your videos! I think for the Butterfinger recipe I'll try pressing them into an 8x8 glass pan and spread the melted chocolate on top then cut into squares. Cuz that's how I "don't" roll...lol.
I am from Washington State, USA. I just bought this book for my new daughter-in-law. She already likes this book because she said most of the recipes call for commonly available ingredients. She is an avid cook and is exploring plant based recipes for her vegan husband.
I love, love, love pecans. I think I'm going to play around with that recipe to see if I can find up with a suitable replacement for my old favorite pecan pie. Thanks so much for these reviews! 👍🏽
Great video as always!!! I want to say I love that you modify the recipe to fit your families needs. Who doesn’t alter recipes when needed??? I don’t get the big deal. Anyway keep doing you. I love your videos.
I actually don't really like tofu, but if you freeze it first or boil it for a while in a marinade, it really takes up any flavor and then I do enjoy it, especially if it is cooked up crispy in the air fryer. It is healthy, has protein and calcium, so do try to eat it a couple of times a week. Will eat straight up soft/silken tofu cut into very small cubes in my ramen soup. The other way I like it is in a scramble, but make that by flavoring the tofu crumble, then cooking it a bit until almost done and finishing with a small amount of well-flavored moist marinade, cooking down until the right texture - finish with black salt. Got that from Nisha and although it takes a bit longer to make adding the liquid at the end, the difference in flavor/texture is amazing and worth it to me.
Another great cookbook review! The sesame tofu and butterfingers look delicious. The pecan bar looks like pecan pie. I had to look up online what a butter tart is. I just put in a library request online to borrow the book so I can make a couple of the recipes. Thanks! 😊
Thanks for your videos! Very fun and informative. Would you consider cooking for a week with Plant based cooking made easy or Engine 2 Cookbook or Ageless Vegan? 😊
Another awesome video Jeremy and I never keep to a recipe especially if it mentions oil, salt and sugar(substitute with a whole plant foods alternative). Love 🥰 the video and love 💕 Jeremy & family.
Hi Jeremy and family! It’s Susan from Lincoln, California! Fun video! I really do love this casual, real-life format. I just wanted to say that I love how you modify the recipes to suit your dietary needs. It helps me so much to see how you modify them and how the recipes turn out when you do. I used to be someone who would run to the store if I didn’t have an ingredient. Now I am learning to just go with it and figure it out. I always have some kind of alternative I can try. For my busy life, this helps to make things simpler. (I tend to over complicate things. Shhh… Workin’ on it though.) I am really looking forward to you making some our your subscriber’s recipes. Another channel I used to watch did that and it was really fun. I’m trying to think of what one I will send you!😎 This message is for Woolie- Girl, I get you needing to run the water and get things done. It really doesn’t sound that loud in the video. I got your back. 😉 Dishes need to get done!🤗❤️ Keep up the great fun! Susan❤
Thanks Susan! I used to be that person who ran to the store too - I prefer this way much better :) So glad that it's inspiring you to be that way too! The video of us cooking audience recipes is coming this week!!! Editing it now :) And Woolie says thank you. I can't complain - it's nice to have someone help clean my mess :) I always just worry about the audio but no one ever complains.
So I know the real butter finger doesn't have it, but I would add coconut flakes or coconut powder and amp it up a bit. I just feel like it would be amazing. ❤🎉😊
The pecan pie squares looked good. The filling looked kind of watery when you poured it on, so maybe the crust was soggy because the filling should have been cooked a little longer on the stove. I'm going to try those!
Yay, another cookbook video! Thank you! Now I’m really hungry and need to go make dinner. 😋 Butterfingers were one of my faves, too, but they really packed into my molars. (Do you remember that? 😕) Do these vegan butterfingers do that? I think I would make little balls instead of “poops”. It would make a smaller serving, too. On the chia pudding, I would def grind everything in the blender to break down the chia…or I would just add fewer chia seeds to overnight oats (which I do anyway 😉.) The chick-less tenders do look good! Love the crunch. The chickpeas and rice look delicious, and I applaud your addition of peas! I’m not usually a raisin person, but I do like golden raisins in ONOs. Maybe that would make the baked oatmeal sweeter without using more maple. Pecan pie bars always look delish and they are always too sweet. That liquid mixture was so watery when you poured it onto the crust. I’m guessing that’s why your crust got soft/soggy. (the dreaded “soggy bottom”!) I wonder thickening that mixture, perhaps, with agar, would help with that. Hmmm. Janet (in much colder than usual St. Louis, MO).
Hi from Phoenixville Pennsylvania! I really enjoy your cookbook review’s & modifications. Any thoughts on coconut milk substitutions? I generally avoid it because of its high calorie & saturated fat content … but it’s sooo good 😋
For the butterfingers, would the batter have been able to hold up if you pressed the whole amount in a pan and then chilled to slice into bars? Butterfingers were also my fave. Maybe it is a Capricorn thing? I bet it would also be delicious if you just made 2 tbs sized truffles and covered those in chocolate. YummMmm
I may have to try those 'butterfingers'. You know what I'll try though? Instead of covering it all over, I'm just going to dip the bottom part, let it set chocolate-side-up. Those seem to have more chocolate than I'd like but we'd still get the good taste. Looks like some good recipes in this book. Thanks Jeremy! PS: you know that baked oatmeal recipe? She called for sea salt and it looks like you used table salt. Sea salt is much less salty and also because it's crystals take up more space compared to the superfine table salt, a person always needs to drastically reduce the table salt if using it instead of sea salt. I hope that helps.
Sea salt can be fine as well - the one we get at Costco is. Sea salt isn't specific to the flake size of salt, I don't think. It's the proceess. Table salt is more processed, etc..... whereas sea salt is more natural@@dianeschuller
My guess is your crust was soggy because you subbed aquafaba for the oil. The fat adds a coating for the ingredients and allow them to crisp. Finding a different crust recipe would be best for a WFBD no oil diet
Hi, watching from Seattle Wa. Just found your show last week. So far I’m loving it. Your kids are a hoot! So glad my kids are grown and raising their own kids 😂🤣😂
For baking with? Costco has giant bags of dairy-free chocolate chips and it's REALLY GOOD. That's generally what we use. But if you can't get that most grocery stores have a dark option without milk or dairy-free - just read the ingredients.
I wish somebody would do a review on the different tofus out here. Every time I think I’ve found a good recipe it asks for tofu. Soy allergic here. 😩 I can’t wait to give this one a listen.
You should just try different ones. It's hard to review company's tofu because the stuff I get here in Canada I'm sure wouldn't be the same the people who watch our channel in various parts of the US and around the world would have available to buy....
I like my tofu on the crispy side. I can't eat mushy tofu it makes me gag unless it's a scramble. I have to blend any tomatoes I put into soups, chili's, or stews because I have family members who don't like the texture.
How much do you put? A sprinkle? I understand how salt can do this for food - personally I keep salt to the minimal in dishes to maximize the natural flavors.
I have failed every time we have made tofu. I literally just made some with a flour breading and it said to fry them in oil. Nope. Bake them in the oven at 400 for 35 minutes and we still don’t like the texture. I so desperately want to master tofu. When I press them they break a part. Never been able to cube them like you. We only buy extra firm. Ugh
Gotcha! So perhaps don't bother pressing them - just dab them with paper towel. For that brand of tofu what's it like to work with? Can you slice it, grate it? Sounds like it's not acting like the extra firm tofu that I'm used to.@@michaelmrtonkaryan3192
Tonight I just pressed it with a paper towel and it was so much better. This way I could cube it. A lot better. We just have an issue with the texture. Thank you for responding. We had a funeral for our 33 year old yesterday and watching you is totally helping us today as always. Thank you Jeremy
Michael - I'm so sorry to hear that :( No parent should have to bury their child. My heart breaks for you. I'm so sorry. Happy that we're offering some distraction and joy despite this time in your life. I can't even imagine... Let's get you loving you tofu! Break it into small pieces. Make a wet rub of flavours you like - or even just use a BBQ sauce. Bake it in the oven till it's crispy - use that in tacos or in a bowl. If you can grate it that helps too. @@michaelmrtonkaryan3192
I loved this review and the interaction between you and your family. I also appreciate you're not showing us you and yours chewing with your mouth open as much anymore. I guess it's a cultural thing whether it is allowed/appreciated or not. It turned me off before. Now I don't have to skip the food tasting parts. Funny thing: although you reviewed the recipes as good, none of them appealed to me after you made them. So, thank you for your review! I know why not buy the book. I thoroughly enjoyed this video and would subscribe to your channel for a fee, but alas, I can't from the Netherlands as I don't own a credit card.
We try to be better about it - glad you appreciate it :) Do they not have credit cards in the Netherlands? I think there's other ways to sign up to the Mighty Network - paypal, etc...
lol…just like you don’t eat with oil…don’t eat soy products. I ate them for many years without any issues. I turned sixty a decade ago and my immune system was down. My doctor ordered allergy testing and soy was at the top of the list. He said that our bodies can become resistant to certain foods if we eat 5gem all of the time. But, it took decades to get to that point. Why am I telling you this? Since you and you wife are obviously older than your kids, if this were to happen to you, you would probably have it happen in your sixties like me…but because your kids have started eating it at an earlier age, it could effect them sooner in life. If you ever get sick and have a hard time recovering…that is a sign. 🙄
Thanks for the warning on this. We try to balance various foods for this very reason. Hopefully it won't be an issue - but if it is we'll just have to address it as we come to it. Thank you for writing!
Hi, it’s Judy from Florida. I’m one of the people who requested that you review this book. Fun fact:she lives in the next town from me. I’ve made the sesame tofu and liked it. I definitely need to make the butterfingers. They used to be one of my favorites too. Keep the cookbook reviews coming. I love them and have purchased a couple of the ones I didn’t have.
So glad!!! I added the links to this one down below!
Hello! It’s Carole from London. Absolutely loving the concept of reproducing recipes from plant-based cookbooks! 🌱😄 It’s not just delicious, but the humor and authenticity you bring to it make it a delightful watch! Keep spreading the plant-based joy! 👩🍳
Thank you!!!
Totally legit to evaluate the cookbook's usefulness to you and your family. If you eat WFPB, if you don't modify, you really limit the cookbooks and references you can look too. I've found modifying is a must. Keep at it! I really appreciate these videos. I know you have a cheeze sauce you love, but I'd love to see a comparison of the "best" WFPB cheeze sauces in a future video.
That's a fantastic idea! Anyone want to bet that Ephraim and Annie will have a different favorite from the folks? 😆
Wait.... that means I have to make them all?..... that.... seems like a lot of work. Will you come over to help? :)
They would both say "it's not as good as real cheese" to every SINGLE one.
I like how honest your kids are in their reviews.
They can't help themselves :)
Thank you for another deliciously fun video. Jeremy, I hope you heal to best health very soon.
Thanks! I appreciate your kind words!
"I know you'll do the right thing, Dad." Annie may just be my favorite person on the planet...
Special kind of guilt, right? :)
Greetings from Hermosa Beach in Southern California. When you modify a recipe for us from a published cookbook, you help us home cooks feel more courageous about modifying to meet our needs i.e. low salt or nut allergic etc. So, thank you!
YES! You're why I do it :) Thank you for this Claudia!
Hi there! This is Tanya from California. I’m watching your video “HealthyGirl Kitchen Review” and am so thankful for your suggestion of leaving the noodles separate from the soup and adding them individually to each bowl. That’s a fabulous idea! 😊
My pleasure Tanya!!!!
@@pbwithjeremyThis is something I do with most pasta recipes (not lasagne’s), and also rice dishes, like jambalaya.
As usual, love your videos! I think for the Butterfinger recipe I'll try pressing them into an 8x8 glass pan and spread the melted chocolate on top then cut into squares. Cuz that's how I "don't" roll...lol.
That’s a great idea!
I am from Washington State, USA. I just bought this book for my new daughter-in-law. She already likes this book because she said most of the recipes call for commonly available ingredients. She is an avid cook and is exploring plant based recipes for her vegan husband.
So glad she's enjoying it!
I love, love, love pecans. I think I'm going to play around with that recipe to see if I can find up with a suitable replacement for my old favorite pecan pie.
Thanks so much for these reviews! 👍🏽
Let me know!!!
Great video as always!!! I want to say I love that you modify the recipe to fit your families needs. Who doesn’t alter recipes when needed??? I don’t get the big deal. Anyway keep doing you. I love your videos.
Thanks Kim! We will!
Hello 👋 It’s Felicity from Manitoba, Canada 🇨🇦 Love the Channel! 😊
Thanks Felicity!!!
I actually don't really like tofu, but if you freeze it first or boil it for a while in a marinade, it really takes up any flavor and then I do enjoy it, especially if it is cooked up crispy in the air fryer. It is healthy, has protein and calcium, so do try to eat it a couple of times a week. Will eat straight up soft/silken tofu cut into very small cubes in my ramen soup. The other way I like it is in a scramble, but make that by flavoring the tofu crumble, then cooking it a bit until almost done and finishing with a small amount of well-flavored moist marinade, cooking down until the right texture - finish with black salt. Got that from Nisha and although it takes a bit longer to make adding the liquid at the end, the difference in flavor/texture is amazing and worth it to me.
Sounds like you're a tofu master despite not loving it!!!
Waiting, Jackie from the Caribbean.
Watch your channel all the time. Love Annie’s facial expressions 😂
Awww thank you - Annie says, "Thanks Jackie!!!!"
She is most welcome
Another great cookbook review! The sesame tofu and butterfingers look delicious. The pecan bar looks like pecan pie. I had to look up online what a butter tart is. I just put in a library request online to borrow the book so I can make a couple of the recipes. Thanks! 😊
Mmmmmmm butter tarts...
Can't wait to see this show
Thanks for your videos! Very fun and informative. Would you consider cooking for a week with Plant based cooking made easy or Engine 2 Cookbook or Ageless Vegan? 😊
They're on the LONG list :)
I just ordered this cookbook this morning. I'm glad to hear most things were a hit. I look forward to trying the recipes.
Let us know!
I agree with Annie. Minestrone soup needs kidney beans. I usually put a can of both.
Hello, it's Marion from Portland, Oregon. Thanks for all the fun book reviews! I've been binging them!
Glad you like them Marion!!!
Another awesome video Jeremy and I never keep to a recipe especially if it mentions oil, salt and sugar(substitute with a whole plant foods alternative). Love 🥰 the video and love 💕 Jeremy & family.
Thanks David!
Hi Jeremy and family! It’s Susan from Lincoln, California! Fun video! I really do love this casual, real-life format. I just wanted to say that I love how you modify the recipes to suit your dietary needs. It helps me so much to see how you modify them and how the recipes turn out when you do. I used to be someone who would run to the store if I didn’t have an ingredient. Now I am learning to just go with it and figure it out. I always have some kind of alternative I can try. For my busy life, this helps to make things simpler. (I tend to over complicate things. Shhh… Workin’ on it though.)
I am really looking forward to you making some our your subscriber’s recipes. Another channel I used to watch did that and it was really fun. I’m trying to think of what one I will send you!😎
This message is for Woolie- Girl, I get you needing to run the water and get things done. It really doesn’t sound that loud in the video. I got your back. 😉 Dishes need to get done!🤗❤️
Keep up the great fun!
Susan❤
Thanks Susan! I used to be that person who ran to the store too - I prefer this way much better :) So glad that it's inspiring you to be that way too!
The video of us cooking audience recipes is coming this week!!! Editing it now :)
And Woolie says thank you. I can't complain - it's nice to have someone help clean my mess :) I always just worry about the audio but no one ever complains.
Hello! I’m watching from the shores of beautiful Table Rock Lake near Cape Fair, Missouri, USA. I enjoy your cookbook reviews & family reactions.
Sounds beautiful! Glad you're enjoying :)
Hi this is Michelle from Sioux Falls SD and we like barbecue sauce. Love your cookbook reviews
Thanks Michelle!
Mmm looks like alot of yummy recipes.... thanks for sharing guys ❤😋👍
Our pleasure!
Was so glad to see y'all repping your orange shirts 🧡
Of course!
Great video! Thank you
Glad you liked it!
I ❤❤❤ seeing your family eating 😊
We love eating so that's a good thing!
So I know the real butter finger doesn't have it, but I would add coconut flakes or coconut powder and amp it up a bit. I just feel like it would be amazing. ❤🎉😊
The pecan pie squares looked good. The filling looked kind of watery when you poured it on, so maybe the crust was soggy because the filling should have been cooked a little longer on the stove. I'm going to try those!
Likely cause of the lack of oil too I think... it was pretty firm when it cooled.
Love the music🎵🎵🎵🎵🎵❤❤
oh good :)
Hi there I’m Cindy from Florida Thanks for the reviews on the 15 Minute Vegan Meals
It’s been done. If you look through the previous videos you’ll find it at around 2 months ago:)
Yay, another cookbook video! Thank you! Now I’m really hungry and need to go make dinner. 😋
Butterfingers were one of my faves, too, but they really packed into my molars. (Do you remember that? 😕) Do these vegan butterfingers do that? I think I would make little balls instead of “poops”. It would make a smaller serving, too.
On the chia pudding, I would def grind everything in the blender to break down the chia…or I would just add fewer chia seeds to overnight oats (which I do anyway 😉.)
The chick-less tenders do look good! Love the crunch. The chickpeas and rice look delicious, and I applaud your addition of peas!
I’m not usually a raisin person, but I do like golden raisins in ONOs. Maybe that would make the baked oatmeal sweeter without using more maple. Pecan pie bars always look delish and they are always too sweet. That liquid mixture was so watery when you poured it onto the crust. I’m guessing that’s why your crust got soft/soggy. (the dreaded “soggy bottom”!) I wonder thickening that mixture, perhaps, with agar, would help with that. Hmmm.
Janet (in much colder than usual St. Louis, MO).
THanks for all of this Janet! I think pre-baking the crust would have helped.... maybe....
I don't recall the packed-into-molars problem!
Hi Caroline from Stevenage in the UK. Loved the recipes you made. Going to give some a try. Thanks Jeremy and family xx❤
Hi Caroline! Enjoy the recipes!
Hi from Phoenixville Pennsylvania! I really enjoy your cookbook review’s & modifications. Any thoughts on coconut milk substitutions? I generally avoid it because of its high calorie & saturated fat content … but it’s sooo good 😋
You can soak raw cashews in water (to soften) and then blend them with water
We always top baked oatmeal with yogurt and fresh fruit.
Mmmmmm
Hej! Definitely gonna try the butterfinger and the flavoured rice. Did you use Basmati?
Brown rice. That butterfinger is fire
I really like the dessert recipes. ty from Kawartha Lakes Cottage Country
Definitely extra crispy
Love your apple peel gizmo! Do you have details about it?
You can get something similar here. I use it all the time: amzn.to/4aiMAav
@@pbwithjeremy thank you!!!
Team EXTRA Crispy 🎉 (also I’ll try to send you a recipe, how fun!!)
I'm expecting the recipe to be extra crispy.... :)
I always dip my tofu nuggets in sweet Thai chili sauce
Love the secret sauce! I make something similar but I will add the vinegar next time❤
It's so good!
Would like more tofu recipes please. Like a stuffed pasta shell recipe, have you done one before Jeremy?
Yes - we did a manicotti type thing at some point.... using this tofu ricotta: pbwithj.ca/recipe/tofu-ricotta/
@@pbwithjeremythat link took me to an intro video for a former fat forker... I would love to see the recipe too ❤❤❤❤
that's the old name of the channel :) @@KerriEverlasting
@@pbwithjeremy I get that. It's an intro video not a recipe video though... tofu ricotta sounded pretty interesting 💚
For the butterfingers, would the batter have been able to hold up if you pressed the whole amount in a pan and then chilled to slice into bars?
Butterfingers were also my fave. Maybe it is a Capricorn thing? I bet it would also be delicious if you just made 2 tbs sized truffles and covered those in chocolate. YummMmm
I think any combination would be tasty :)
Woolie . . . (Tell me how to spell it. lol) is my flippin' favorite! We'd be pals in real life, I just know it.
You spelled it perfectly! :)
Tofu- I vote for extra crispy!
Yeah!
Hello from Phoenix, AZ!
Hi!!!!!
I like to air fry silken tofu so the outside is crispy but the inside is pillowy soft
Me tooooo
Definitely like my tofu on the crispy side.
#TeamCrispy
It all looks good! I am not seeing what temperature you bake the apple dish at 40 minutes.
I believe it was 25-30.....
Maybe keep an eye on it from 20 minutes onward...
Definitely crispy tofu!
Yes!!!!
I would use my nondairy queso and/or salsa with the nuggets.
Mmmmmm
I may have to try those 'butterfingers'. You know what I'll try though? Instead of covering it all over, I'm just going to dip the bottom part, let it set chocolate-side-up. Those seem to have more chocolate than I'd like but we'd still get the good taste. Looks like some good recipes in this book. Thanks Jeremy! PS: you know that baked oatmeal recipe? She called for sea salt and it looks like you used table salt. Sea salt is much less salty and also because it's crystals take up more space compared to the superfine table salt, a person always needs to drastically reduce the table salt if using it instead of sea salt. I hope that helps.
We did use sea salt - we don't even have table salt in our house. Love your idea with the butter fingers
@@pbwithjeremy Oh sorry Jeremy, it looked really fine like table salt. I'd agree with you and your family then, her amount is way off.
Sea salt can be fine as well - the one we get at Costco is. Sea salt isn't specific to the flake size of salt, I don't think. It's the proceess. Table salt is more processed, etc..... whereas sea salt is more natural@@dianeschuller
All for sweet chili sauce 😋
So good.
I love you guys ❤
Thank you!
My guess is your crust was soggy because you subbed aquafaba for the oil. The fat adds a coating for the ingredients and allow them to crisp. Finding a different crust recipe would be best for a WFBD no oil diet
Yeah.... or pre-baking it
Hello, I’m Dawn from Edmond Oklahoma and a new subscriber. Extra crispy please!
One Extra Crispy for Dawn - got it!
Talk nerdy to me! 😂 You too are so cute.
Hi!! Tanya from Montreal 🎉
Hi Tanya!
Hi everyone
Hi, watching from Seattle Wa. Just found your show last week. So far I’m loving it. Your kids are a hoot! So glad my kids are grown and raising their own kids 😂🤣😂
Thanks Peggy!
I love my tofu crispy and dry AF
#TeamCrispy
You must have filmed this before winter….. I see sun & green trees. Right here in Illinois, it’s negative -13 degrees Fahrenheit!!!😢
We did! We have a backlog of videos - sometimes I get busy with my "other job" so I make sure we've always got content for the channel banked.
Make a rectangle with the butterfinger stuff then divide into 12
You're smarter than me! :)
@@pbwithjeremy your way is more accurate. I’m just lazy. Lol
Work smart, not hard :)
Thanks for another great video! Would love a shout out ;) Julie in Quebec!
You got it!
Ingleside Texas here
Hey Cheryl!
Perhaps a silly question but what chocolate do you use? I imagine the stuff my kids like has milk in it…
For baking with? Costco has giant bags of dairy-free chocolate chips and it's REALLY GOOD. That's generally what we use. But if you can't get that most grocery stores have a dark option without milk or dairy-free - just read the ingredients.
@@pbwithjeremy Tks! I’ve only seen the lily’s ones in specialty stores so didn’t realize there was a Costco option!
It's the Kirkland brand - I don't think they advertise it as plant-based on the bag - but if you look at the ingredients it is :)
I wish somebody would do a review on the different tofus out here. Every time I think I’ve found a good recipe it asks for tofu. Soy allergic here. 😩 I can’t wait to give this one a listen.
You should just try different ones. It's hard to review company's tofu because the stuff I get here in Canada I'm sure wouldn't be the same the people who watch our channel in various parts of the US and around the world would have available to buy....
There's bean tofu out there, I'm interested in different kinds also😊
Rainbow Plant Life has excellent recipes. Check her out on TH-cam and online. I make her tofu recipes often!
Mary's Test Kitchen - she makes different tofus
Woolie is working on some tofu.... hard to call them recipes - it's more methods. We'll make a video soon!
I like my tofu on the crispy side. I can't eat mushy tofu it makes me gag unless it's a scramble. I have to blend any tomatoes I put into soups, chili's, or stews because I have family members who don't like the texture.
#TeamCrispy and yeah, we blend for Woolie :)
Instead of making poo logs, maybe spread the PB in the bottom of a pan and then cover with chocolate and turn them into squares.
But poo logs are funny...
Hoping you get to Deliciously Ella’s cookbooks at some point…just sayin…
Oops-lol I was late to the show and so missed your opening remarks about refraining from cookbook requests🫢
That's okay!!! No worries - her book is on my list already :)
Si Annie reminds me of Mikey from the old Life cereal commercials comment if you remember them
haha
Just thought maybe you could just drizzle the chocolate on the Butterfingers instead of dipping them ...that way no need to add coconut oil.
Yup!
Maybe it would work better for the Butterfinger if you would just put them in a pan and then put the chocolate on top
100%
I definitely prefer tofu crispy…with more of a meat texture…so chewy too? I don’t care for it spongy!
Yup! Chewy :)
I like tofu chewy and crispy as well! I like it with ketchup. 😋 I liked this video. Thanks J!!!
crispy here too!
Im team crispy tofu
#TeamCrispy
Just gimme the tofu. Idc
You have to put salt in your oatmeal. Otherwise it has no depth of flavor
How much do you put? A sprinkle? I understand how salt can do this for food - personally I keep salt to the minimal in dishes to maximize the natural flavors.
@@pbwithjeremy yes, a sprinkle. I can definitely tell when oatmeal has not had the salt added to it.
Hi I’m sasha from chicago
Hi Sasha!
I have failed every time we have made tofu. I literally just made some with a flour breading and it said to fry them in oil. Nope. Bake them in the oven at 400 for 35 minutes and we still don’t like the texture. I so desperately want to master tofu. When I press them they break a part. Never been able to cube them like you. We only buy extra firm. Ugh
What brand are you buying? I'm wondering if the tofu itself isn't the issue. Sound like you're doing all the right things!!!
We live out in the country not a big city so things are harder to get. The brand this time was from food lion Azumaya extra firm
Gotcha! So perhaps don't bother pressing them - just dab them with paper towel. For that brand of tofu what's it like to work with? Can you slice it, grate it? Sounds like it's not acting like the extra firm tofu that I'm used to.@@michaelmrtonkaryan3192
Tonight I just pressed it with a paper towel and it was so much better. This way I could cube it. A lot better. We just have an issue with the texture. Thank you for responding. We had a funeral for our 33 year old yesterday and watching you is totally helping us today as always. Thank you Jeremy
Michael - I'm so sorry to hear that :( No parent should have to bury their child. My heart breaks for you. I'm so sorry. Happy that we're offering some distraction and joy despite this time in your life. I can't even imagine...
Let's get you loving you tofu! Break it into small pieces. Make a wet rub of flavours you like - or even just use a BBQ sauce. Bake it in the oven till it's crispy - use that in tacos or in a bowl. If you can grate it that helps too. @@michaelmrtonkaryan3192
I loved this review and the interaction between you and your family.
I also appreciate you're not showing us you and yours chewing with your mouth open as much anymore. I guess it's a cultural thing whether it is allowed/appreciated or not. It turned me off before. Now I don't have to skip the food tasting parts.
Funny thing: although you reviewed the recipes as good, none of them appealed to me after you made them. So, thank you for your review! I know why not buy the book.
I thoroughly enjoyed this video and would subscribe to your channel for a fee, but alas, I can't from the Netherlands as I don't own a credit card.
We try to be better about it - glad you appreciate it :)
Do they not have credit cards in the Netherlands? I think there's other ways to sign up to the Mighty Network - paypal, etc...
lol…just like you don’t eat with oil…don’t eat soy products. I ate them for many years without any issues. I turned sixty a decade ago and my immune system was down. My doctor ordered allergy testing and soy was at the top of the list. He said that our bodies can become resistant to certain foods if we eat 5gem all of the time. But, it took decades to get to that point. Why am I telling you this? Since you and you wife are obviously older than your kids, if this were to happen to you, you would probably have it happen in your sixties like me…but because your kids have started eating it at an earlier age, it could effect them sooner in life. If you ever get sick and have a hard time recovering…that is a sign. 🙄
Thanks for the warning on this. We try to balance various foods for this very reason. Hopefully it won't be an issue - but if it is we'll just have to address it as we come to it. Thank you for writing!
Shout me out! Tiffany from Indiana.
Hi Tiffany!
Thank you!