You guys should do a lentils episode where you actually learn the difference of all the types of lentils. Some cook quick and don't need soaking, some are better for certain dishes over others.
Great idea I have no idea what to do with them or which ones to buy so always go past them, I'm still kinda clueless on chickpeas, and types of beans too 🤣🤣
Yes. I agree. I am in houston, so the various and sundry beautiful cultures here bring everything to us! Puy lentils are what most 1980’s and 1990’s chefs used, and all others were utilized by people who came after the first Europeans, so we think of them as “ethnic”, or “different”. A show on Lentils would be entertains, and informative.🤗🤗🤗
i would appreciate that! i never buy dried lentils or beans, because i dont know how to use them and it seems like a lot of work. and then there are different types...
I would like 1 person meal ideas. A lot of food comes in multiple serving sizes. It means I end up eating the same thing 3 or 4 times in a row. Idea's on how to have a base that can be used many ways. Tins are great, but once opened don't last. Recipie idea's using only jared stuff.
Second this suggestion. Cooking for one, without being sick of X dish by day 4, is a challenge. I really wish some grocery place would do ingredients by the ounce (or the 1/2 teaspoon for say herbs and spices). Understanding sidekick 'uses all ingredients' there is still a lot of repeats for singles trying to have some variety!
I agree. Before I had a microwave, it was a genuine nightmare... The same dish could last upwards of a whole week... Now I portion and freeze the leftover stews and most of the time, I have at least one or two frozen options. when I want tacos, i usually make a big pot of filling, use it for tacos the first day, maybe burritos the second and then, maybe bulk it out with beans and turn the rest into a chili con carne. This strategy works for several different dishes. When I want dishes poorly suited for the first two strategies, I tend to do themed weeks (based on the greens or whatever might be the first thing to spoil) Thankfully some grocery stores in Denmark, where I live, Are picking up on the trend and sell "half" cans and the like.
Reporting in from the cabbage appreciation society. Cabbage, if you use it by peeling off one leaf at a time instead of slicing pieces of the head off, will keep for weeks and weeks in the refrigerator - and is absolutely delicious when cooked simply. It's very cheap, has plenty of fibre, and you can cook for pretty much any global cuisine with it! Cabbage, heck yeah!
cabbage is the best value for money veg out there, so many things you can do with it, korean street toast is a game changer th-cam.com/video/GpTL8pif-Tc/w-d-xo.htmlsi=06eEbfxdvs2yrqas a recipe I saw few years back added ketchup, weird but works
I agree for the most part, but dehydrated green bananas can actually make a pretty starchy flour type material! Instead of tasting like banana bread, it was just like a standard but kind of dense loaf of bread that I tried and it was made from “banana flour”…idk if I’d put in the effort to make it myself but it was a nice alternative as someone that can’t have gluten.
Wait, wait, wait. Hold up. There are people who don't know to use black bananas for banana bread? Was I just lucky that my grandmother always had them in the freezer for doing just that?
Banana bread, banana cake or muffins, banana pancakes. I have lots of banana where I live, always a whole lot at the same time. We have learned how to use them in everyday cooking
The black banana thing; I’ve only used black bananas for bread and always been taught that black bananas are the only way to make banana bread. My mother taught me that and her mother taught her that. My wife comes from a family of bakers and they all agree and did the same thing.
my immediate reaction to raisins in nachos was BLIND FURYYYY, but then i remembered there's an argentine bakery near me that does empanadas with beef, green olives, and raisins, and they are *delicious* also, adding to the chorus of people who only make banana bread with over-ripe bananas!!
Yes, my Argentine-raised mother put raisins into her basic empanadas. The most delicious eggplant dish I ever ate was an oven roasted caponata style thing with lots of raisins, which I normally despise except in oatmeal raisin cookies. Raisins really do work in many savory applications!
Raisins in meat empanadas is like cilantro or pineapple pizza: people either love it or hate it. Personally I find adding raisins to empanadas or sprinkling them with sugar to be disgusting, but lots of people still like it.
I like the board with three kinds of mushrooms on it, all of which are actually the same kind of mushroom! Button, chestnut/cremini, portobello, they're all different colors/stages of the same species!
I love mushrooms, but they’re very expensive in my country. Button mushrooms are the cheapest and one pound costs almost twice the price of one pound of 80/20 ground beef.
@@TheCatWitch63 you can maybe look into growing them yourself? I've had a at home kit and it worked nicely. If you have a dark cool place to put them, and find some substrate to grow them on. The internet is a great way to learn and order stuff like that..
17:50 -18:10 I think what Mike here is saying is very important in anything learning related. This is how you teach people things. If you give people dry facts they might 'understand' the concepts but if they can't apply them in a way that makes sense to them it won't reach them nearly as well. A great demonstration of how our conceptions of 'normal' only exist because we let them.
I don’t think they were saying that people use green or yellow ones for banana bread. I think the point was that people either use the brown bananas if they have the time and capacity to do something with them immediately, or they throw them away if they don’t. The hack was the freeze them, ending up with “black bananas” and saving the food waste, and then you can come back to them and cook with them when you’re ready.
We chop up our going-off bananas and chuck them into a container in the freezer. When we've got enough, blend them. It looks really weird at first, like banana powder or something - but then *suddenly* turns into amazing banana soft-serve icecream. Amazing, (and even better if you add chocolate spread into the mix!) and serve with chocolate chips. The kids love (so do the adults...)
Fun Fact In 2022, global production of lentils was 6.7 million tonnes. Canada produced the largest share, 2.2 million tonnes, or roughly 34% of the world's total output, nearly all (95%) of it in Saskatchewan.
I think you left out the fun, this is just a fact, it's a good fact don't get me wrong and clearly something you're passionate about, but if you say fun fact, I expect some fun lol
@DEIVION212 People don't think about this land locked prairie province and lakes, but Saskatchewan lakes have yielded three world-record-sized fish, including an 11.4-kilo burbot, a 21.7-kilo rainbow trout, and an 8.3-kilo walleye. At the other end of the spectrum, there is salty Little Manitou Lake. It has three times the minerals as the ocean. And you float, like in the Dead Sea.
I peel the bananas first before freezing them, much easier for smoothies or bread. Also watching the store for the sale bags of the more ripe ones to bring home to freeze. Slicing them and drizzling with chocolate the freezing on parchment is awesome too
@@SortedFoodIt’s a popular thing in vegan vids. I also like to freeze sliced banana with a blob of peanut butter, drizzle of chocolate and a few roasted peanuts - healthy sub for Snickers!
Cut off the top and the bottom of the banana and blitz them in the blender. No food waste and you get more fiber and flavor. I know it sounds weird, but it works.
Do more like this!!!!! Showing what we can do with stuff like old fruit is sooooo helpful! Giving recipes that utilize better options helps immensely… so many people could benefit from those’d videos!!!
You don't have to hydrate all kinds of dried lentils. Red lentils, for example, can go into the pan dry and will rehydrate while cooking. Same with various kinds of brown lentils. They might just need longer to cook, but especially with dishes that benefit from simmering for hours, like a good bolognese or chili, that doesn't really matter that much.
Totally true (it also applies to dried beans in general), but be mindful of the fact that if you put them into some nice broth, they will absorb a pretty good amount of liquid, and you might end up with a stew which is drier than you expected. So one of the reasons for pre-soaking is not that is technically impossible to do otherwise, but more that in some scenarios you might want a different effect.
It really depends on which type of brown/green lentils. For years I had ones that really needed an overnight soak and then at least 45 mins of cooking to become nice and chewy, so I was really surprised that another brand had ones that only needed 20 mins. There are so many varieties!
There is one advantage to the soaking, it helps with digestion, leeching out some of the compounds that can make you gassy, so I always soak beans and lentils if I have the foresight to do so, if not I'll just chuck them in, but sometimes regret it later lol
seconding this feeling - although if Sorted is spreading awareness of mushroom dumplings (even as dumplings with a mix of meat and mushroom fillings) it can be a win.
I have dried legumes that passed the expiration date in 2013 and they're still fine and sprout well enough. They require longer cooking tough, but it really is a superb shelf food! Especially in case of a prolonged emergency (as long as you can access water)
These are the type of content why I love your stuff! Not only is it informative, but it also makes you think about a part of your day that isn't thought more about than what you have in your fridge. And Ben bringing in the facts and little stories behind is always such a treat! :D
When I was a little kid, my mom always made what we called Wednesday cake, which was a spice cake made with the bananas that had turned brown. In this part of the world Wednesdays were always shopping days because that’s when the week’s specials began.
When I buy bananas I always buy more than I know I will eat. Then a 7-9 days later, I have 3 fully brown bananas ready to make bread with. It's the best way to do it.
Im a chef its the usual recipe but you add the lentils half way through the final simmer about 10/15 mins before service Any longeand they break down into the ragu and can leave it mushy or pastey. They can help thicken a ragu nicely if its too watery
My Grandmother loved bananas - she was born in 1927 and died last October aged 96 and every morning till the end she had porridge and a warmed up banana! My Granddad was in the Navy and was forced to live on green bananas while at sea for months on end! When my grandmother got her hands on a banana after the war and rations ended she ran home to show her husband the treasure she had bought only for him to recoil in horror! I never saw him eat one! Really enjoyed this episode!
@@MatthewWaltonWalton I have the same with chickpea,s. 6 Months in the hospital in Spain and six months minus the saturday,s 2 times a day i got: A bowl of broth with a untill beyond dead boiled drumstick with chickpeas,no salt,no pepper,no taste.Yuck Yuck,still goot my armhairs standing up when i have a chickpea on my plate,or when somebody like to serve me chickpeas,i am getting agressieve and start yelling.Never in my life i will eat chickpeas again.
I'm allergic to Bananas (not anaphylactic just the throwing up kind) and its amazing how often I get "how can you be allergic to bananas? or "don't you miss them? " so a) Just lucky I guess (actually my dad was also allergic) or b) miss something that makes me ill - no not really!
My grandad used to tell the story of arriving in the Philippines on a navy ship, and all the soldiers gorged themselves on green bananas right on the dock after months of canned food. Lots of stomach cramps and pooping followed, but they all bought extra to take on the next leg of their journey anyway! 😂
Wow - love all these alternatives. Also loving the idea of making partial substitutions, instead of the typical yummy OR good options others seem to encourage. Really appreciating the fact that we can still enjoy yummy food but be making good choices while doing so. Saving this to watch again and take notes! Thanks Team!!!
Just because I grew up watching wrestling in the 90s (WWE used to be WWF), all I can picture with collaboration is Kush nailing one of the boys with a steel chair during a pass it on.
Ben hit the nail on the head with the crop rotation. That’s what I believe is the biggest downfall to commercial farming in the US. We’re stripping the soils of their nutrients without replenishing them via crop rotation.
Vegetable and berry dumplings are called 'varenyky' (E is stressed) and they are the basics of the Ukrainian cuisine! You should also give a try to the cottage cheese dumplings which are insanely good too! Cherries, cabbage - pickled or not , potatoes and mushrooms are all so delicious in the varenyky!
Nice thing about mushrooms the cell walls are made of chitin so you can't over cook them into mush the same way you can with vegetables that have cell walls made of cellulose. tldr; mushrooms are hard to mess up. I don't think a lot of people realize that the reason our diets are so restricted is that most of our farming in the world is corporate owned. So they have no motivation to diversify because people have to eat and buy what ever they want to sell. Where as if you had more local run farms you'd get more competition and more diversity as a natural product of a free market.
Adding beans (lentils) to dishes is a time honored method for stretching your ingredients in a healthy way. Which is why i will always say, chili needs beans in it. A small amount of ground beef (mince in the UK), along with a medley of beans is just tasty and healthy. You can make vegetarian or vegan chili, but i like the taste of meat. But that doesn't mean it has to be a LOT of meat, just some meat. My homemade chili is usually around 2-1 ratio of beans to meat. If there is a pound of ground beef in there (or turkey), there will be at least 2 pounds of beans. I need to look into beans in meatloaf, as i also LOVE meatloaf. But meats in general are getting pricey, so bulking out a dish with healthy high protein lentils is not a bad option.
I have a little silicone mold that came with my Instant Pot. It’s for cooking egg cups but it’s great for freezing small amounts of leftovers. There are seven parts that each hold 1/4 cup (59 ml) which is just right for a small mashed banana. Once frozen I pop them out and keep them in a bag in my freezer. A thawed banana can be tossed into just about any baked good like cookies or muffins- frozen ones can be added to smoothies. The silicone mold is also useful for freezing applesauce, orange and pineapple juice, and buttermilk to have in small quantities for recipes.
I miss when you guys used to give the recipes! I checked Sidekick & they're not on there. I think without a recipe, despite the good message here, people are WAY less likely to actually do the swaps you're discussing, which makes the video a bit pointless for a large percentage of your viewership
I would love to recreate each one of these dishes. Even if they don’t fit into the normal sidekick one shop format. Please please release them on the website.
I love making banana bran muffins with old bananas as it also uses the bran sifted from my home ground flour, I'm in the UK. People just need to learn to cook with what they have and stop wasting food and instead learn ways to preserve them until your able to take the time to use them. YT is an amazing source for information on everything imaginable. I now even used the cobs from corn on the cob to make a jelly that can be used on savoury and sweet foods.
Stretching the meat like in the first recipe is something my uncle heavily judges my grandmother for despite it being part of why they were able to eat as well as they did growing up. A kid complaining, "You're always hiding vegetables in things," would be one thing, but he's an adult now and somehow can't get that this is a good thing. When he makes meat loaf its about 95% meat. When we make it, it's at most 50% and so much cheaper. Zucchini, carrots, peppers, and onion bulk out the meat, and it's fabulous.
I’m so happy to see that others have the same strategy. I add so many veggies to my ground beef that I can stretch one pound into three or four meals for 2, and they’re also much more nutritious than just the beef alone, but taste just as delicious or better.
We’d do bolognese as kids with grated carrot and zucchini - not necessarily to hide the veg, but to add flavour! I’ll add basically anything these days.
I'd personally be hesitant to straight up call something a meatloaf, without at least additional descriptives, when the dish has departed from meatloaf that much.
Also, if you have yellow/green bananas and want to turn them black for banana bread *now*, stick em in the oven for 10 minutes at 350F/180C. Just be careful peeling them as they will be *hot*.
We pick mushrooms every autumn, dry them and store in glass-jars in a pantry. My grandmother was from Russia, she knew everything abt mushrooms. They are free to pick. And every autumn we pick, but in may we pick morels, short period. If it is a good mushroom year, we pick and dry stone mushroomsi, and sell them to Italy. White truffel we have too. But my Babuskshka always said: if you are not sure, leave it. THANKS FOR THE BANANA TIPS; was going to ask you what I can make of them.
A thing I learnt and do that’s helps save energy is with pasta you just boil it for 2 minutes and then turn off the heat and leave it in the hot water for the rest of the time on the packet and it’s cooked just as much as if it was boiling the whole time.
You can save even more: boil the water in an electric kettle. Pour over your pasta in a pot, add salt, bring up to boil and turn off the gas. It may take a few minutes longer but will work too.
This has been my favorite video recipe-wise maybe ever. I love all of your content, and the innovation and thoughtfulness behind the swap choices and the way you’re showcasing veg-forward food is so exciting to me. Thank you!
The little giggle Ebbers gave at “you always put more on your plate than you need” was so cute and childlike lol. In the most complimentary way, it made me giggle as well 😂❤ Love these guys…always feel like I’d get on well with all of them, they’d make such fun friends! I’m a humble home cook but I’ve learned so much from this channel, as well as Josh W., the Mythical Kitchen and Matty M.!
You were getting away from meat for the dumplings, but going the other direction, the yakitori place I go to does gyoza with chicken skin instead of gyoza wrappers (they also obviously fry/grill them instead of steaming), and it's one of the best things ever.
Funny that you paired Minced Meat with Lentils. A little bit of history about my country (Venezuela): A few years ago, especially during the early years of COVID lockdowns, economy was bad and many items, meat included, were very expensive and scarce. So a few people started mixing lentils with minced meat in order to make meat patties for hamburgers. We ate those lentil-meat hamburgers for years and they were not that bad.
Loved this video! I am definitely gonna try the half-lentil trick, and I think changing from beef broth concentrate to mushroom-based is also very easy! I need to know though, what kind of miso was in the banana bread, I NEED to try this!
A sweet addition to savory dishes may be very welcome. I think raisins would work better if they were chopped finely, for their texture might be not appealing. You might try to swap the raisins with grapes (cut, so they are not too big), dried cranberries, blueberries or pomegranate seeds - all these work very well. Pomegranate seeds are popular addition to pilaw/plow (a dish based on rice, meat, carrot and onion) in middle-eastern, caucasian and eastern-european cuisines.
If the cookout has Mexicans at it, they'll be OK because their cusine is no stranger to savory recipes having raisins or other fruit in them, sometimes.
@@janvanrenselaar5998A good English tea is much stronger than a Dutch tea, which is why the British put milk in it. It has the strength of a Dutch coffee if made well, and you do put milk in coffee also, don't you?
@@telebubba5527 i use and drink only P&G,Typhoon and Tetley tea. Can it get more English?? And although i like cold milk by the liters,not in my coffee or tea. For me personally it destroys the taste of the coffee or tea. And i love the thea and coffee as strong as possible. So not a wash and a dash in the hot water with the tea pouch,Nono let it there for at least 5 minutes.
Interesting, in America, I think it's already very common for us to save spotted banana and let it freeze until it's black. We make a lot of banana bread and it's just one of those habits were we'll overbuy banana to eat "fresh" and then let others go black in the freezer.
It’s not just America, I live in U.K. & have always made banana bread with over ripe bananas. Also freeze bananas & other fruits to make “ice cream”. @sorted food Really interesting discussion on replacing part of ingredients with plant based ones.
It would be great if you could share the recipes for these dishes so that we could try them and then make the swaps! I’m super interested in the sweetcorn creamy mayo and the mushroom filling but would love an actual recipe to go by… pretty please!!
To add to the lentils tip. For ease of use tinned lentils are easiest to use quickly to bulk out a mince beef meal on the night. If you have 30 minutes, dried lentils are REALLY cheap, especially if bought bulk but do need to soak in water first before use.
@@janmay3901Green lentils have a better chew. While red lentils become more muss. I generally use tinned green lentils for bolognese. Whole deal. Maybe bit of stock powder. While red are good for soups or dahl
@@janmay3901yes as said by telar but would like to expand slightly. As a quick easy rule for starting out, red for filler, green for texture, brown in between as a catch all. If not used to lentils for bulking up mince based meals, I would start with red. Nowadays I mainly use brown because it allows me to buy bulk and then use either for bulking up mince meals or adding texture to salads.
I don't bother soaking lentils. They cook in about 45 minutes and a bolognese takes longer to cook than that, so I just bung them in with a bit of extra liquid.
Growing up my entire life, when the bananas in our fruit bowl got past a certain level of black spots, my Mum would always take them and make me a warm, fresh baked banana bread with cinnamon sprinkled in and it's one of my absolute favourite things to eat. As soon as they took the cloche off, immediately knew what that was and reminded me of Mum.
I'm with Jamie on the suet dumpling with a stew. But I have to say Pierogi are equally as good. Like you say fungi filled are good, but other cheap & filling varieties like fermented cabbage, potato...etc are also top nosh. I love to give them a quick sauté & do the Asian "dumpling lace/skirt" thing for extra texture.
@@YaaLFH I have & they're good. The first time I did it I was just experimenting as I didn't know it was a thing. I also had a glut of fruit from the wild & the garden. Gooseberry was my favourite. I've since found recipes online. Do you have any favourites?
Fun fact: letting fruits overripen to the point where they start to grow brown and soft and sweet is called "bletting"; mostly it's done with things like persimmon and quince since they're very astringent when fresh.
So I think they missed a trick on the nachos to get some more cheese flavor without adding cheese. Nutritional yeast. I just started using it recently and fell in love instantly. It adds a hit of cheesy flavor to things that I love without all the salt and fat of cheese. I was recently diagnosed with high blood pressure and high cholesterol and that has been one of the big changes I made to make my healthier food taste better.
As an avid meat and dairy lover myself, you make a very good point. Nutritional yeast with pureed cauliflower, seasoning, and some spices makes a surprisingly good cheese sauce.
And to add to Jay’s comment about ‘cheese’ sauce, my version is based on potatoes and carrots! You can find a ton of recipes on vegan channels, but the gist is boiled bland vegs with some of the cooking water in a blender with nutritional yeast, garlic and onion powder, lemon and/or yellow mustard for tang, and cumin or taco seasoning if you want. Keep in fridge to thicken and heat as you use it. Amazing stuff!
One of my things recently has been using king trumpet mushrooms in place of meat, particularly with my breakfast. I really don't feel like I'm missing out when I do that, and it is just... really lovely. Heck, I've even gotten into the habit of keeping steamed veg to bulk out a meal with, rather than filling it out with just some kind of starch.
You could sub the meat completely for textured veggie protein and you'd get a similar effect. I need the recipe for those nachos! As a vegetarian and someone who works in sustainability, this is the sort of video I've been wanting more of from you guys! Please do more, even when not sponsored!
Oh, they're always pandering you types. Go see plenty of their other videos. Utter nonsense. Plant crops are way more damaging to the planet than regenerative livestock farming practices.
I've added diced mushrooms to ground beef/ turkey to help get veggies in my meal. Over-ripe bananas- we've always used them for banana bread, cupcakes, muffins, pancakes.
I worked in Pullman WA (host of National Lentil Festival) for 6 years. I love combining lentils and black beans with my own taco style seasoning. It's so inexpensive and is great on nachos, in tacos and tostadas, and on salads. Lentils are so versatile and can be used in many ways.
So happy to see an episode specifically geared towards the environment through reduction of animal products. The best thing we can do for the planet, but very stigmatized, presented in a very approachable way
I was told the brown spotty bananas were always used for banana bread 😅 The nachos looked amazing and as a person who lives the van life my fridge space is limited so using primarily canned and jarred foods is ideal. Are these recipes available anywhere?
Jamie is the perfect person to be judging this episode. He's such a meat guy, but to have him state that he isn't missing the meat in the SpagBol or expressing his enjoyment of the dumplings is awesome!
The banana thing is absolutely true. Once they start getting larger spots they are perfect for cooking with you can tell when someone uses them because the banana flavor is just so much stronger
Moroccan dishes often have olives and raisins together... My thinking on it: Olives are a fruit, yummy salty and raisins are a fruit, yummy sweet. The two together go well as they bring a balance of salty and sweet to a meat dish. I've made ground beef dishes with olives and raisins and a chicken dish with them. But adding raisins to nachos... That was new. I'm definitely gonna try it! Thanks, Sorted.
I think the lentils is a great idea! I thought the black bananas = banana bread or some other way of cooking with them was the norm. If you freeze them after mushing them, it's like a frozen custard/ ice cream consistency later. You can mix in anything: choc chips, nuts, pie spice, so that when you are ready to eat it later from the freezer, it's like a flavored ice cream. You can still then use them as smoothie bases or for your banana bread.
I love mushrooms, but I find they spoil quickly in the fridge so I started buying dried mushrooms and rehydrating them. Fantastic! When you rehydrate them you end up with mushroom broth, too, that just adds so much umami flavor!
lovely episode and the point of making things better for the planet is spot on !!!!! Most important crisis that we either focus on now or will never need to cuz there will not be a future..... btw, I have Always used the old nanas for bread. Old trick past down from generations of frugal ladies (also use them in the summer as an ice cream base). The lentils in the bolognaise is genius and I will be doing that going forward.
9:22 Quote of the day: Now i want sultanas or raisins on my loaded nachos. This is why i love this channel! You always find a place for ingridients on dishes you would never have thought of! The innovation is great!
I love that those loaded nachos were so good Mike FORGOT that there is typically melty cheese 😭 "Of course! Yeah!" never change Mike we love you so much
I always add vegetables like shredded zucchini and carrots, small cubes of eggplant, mushrooms and bell peppers to any ground beef recipe, from beef ragu to Chile con carne. I helps me stretch that pound of beef while making the dish much more nutritious I never thought of lentils as an alternative.
You guys should do a lentils episode where you actually learn the difference of all the types of lentils. Some cook quick and don't need soaking, some are better for certain dishes over others.
Great idea!
Great idea I have no idea what to do with them or which ones to buy so always go past them, I'm still kinda clueless on chickpeas, and types of beans too 🤣🤣
A 101 series about common ingredients would be great.
Yes. I agree. I am in houston, so the various and sundry beautiful cultures here bring everything to us! Puy lentils are what most 1980’s and 1990’s chefs used, and all others were utilized by people who came after the first Europeans, so we think of them as “ethnic”, or “different”. A show on Lentils would be entertains, and informative.🤗🤗🤗
i would appreciate that! i never buy dried lentils or beans, because i dont know how to use them and it seems like a lot of work. and then there are different types...
I would like 1 person meal ideas. A lot of food comes in multiple serving sizes. It means I end up eating the same thing 3 or 4 times in a row. Idea's on how to have a base that can be used many ways. Tins are great, but once opened don't last. Recipie idea's using only jared stuff.
Second this suggestion. Cooking for one, without being sick of X dish by day 4, is a challenge. I really wish some grocery place would do ingredients by the ounce (or the 1/2 teaspoon for say herbs and spices). Understanding sidekick 'uses all ingredients' there is still a lot of repeats for singles trying to have some variety!
Sprouts (grocery store) and others have spice you measure out from a jar for sale
@@OZARKMOON1960
Me, on the third day of my tofu and kumara curry: yes please
I agree. Before I had a microwave, it was a genuine nightmare... The same dish could last upwards of a whole week... Now I portion and freeze the leftover stews and most of the time, I have at least one or two frozen options. when I want tacos, i usually make a big pot of filling, use it for tacos the first day, maybe burritos the second and then, maybe bulk it out with beans and turn the rest into a chili con carne. This strategy works for several different dishes. When I want dishes poorly suited for the first two strategies, I tend to do themed weeks (based on the greens or whatever might be the first thing to spoil)
Thankfully some grocery stores in Denmark, where I live, Are picking up on the trend and sell "half" cans and the like.
Creating a bass soup/stock could help then every day you could take one or two servings out and add some diffrent ingredients to it.
A hint that I learned: when freezing bananas, peal them first. They are MUCH easier to deal with later!
That sounds like a first hand lesson learned the hard way lol.
@@Amm17ar 😂 It very much was!
@@marcusdire8057 Haha! Knew it!!
Made the mistake of not peeling them before once, never again.
Fun fact: There's enough potassium in the stem that your microwave might arc if you put a frozen banana in it. Ask me how I know...
Reporting in from the cabbage appreciation society. Cabbage, if you use it by peeling off one leaf at a time instead of slicing pieces of the head off, will keep for weeks and weeks in the refrigerator - and is absolutely delicious when cooked simply. It's very cheap, has plenty of fibre, and you can cook for pretty much any global cuisine with it! Cabbage, heck yeah!
cabbage is the best value for money veg out there, so many things you can do with it, korean street toast is a game changer th-cam.com/video/GpTL8pif-Tc/w-d-xo.htmlsi=06eEbfxdvs2yrqas a recipe I saw few years back added ketchup, weird but works
Okonomiyaki for the win! 🇯🇵
"cabbage is much better than watermelon" the cabbage merchant of Ba Sing Se
Amount of cabbage multiples doing that so much more than it sould
And you can use the largest leaves to make cabbage rolls.
In my book, baking with bananas ONLY happens with the brown ones. SO sweet and they blend into whatever you're making ❤
I agree for the most part, but dehydrated green bananas can actually make a pretty starchy flour type material! Instead of tasting like banana bread, it was just like a standard but kind of dense loaf of bread that I tried and it was made from “banana flour”…idk if I’d put in the effort to make it myself but it was a nice alternative as someone that can’t have gluten.
You can even use a small ripe banana instead of an egg in a packet of brownie mix. You can even use the banana peel in a curry
Wait, wait, wait. Hold up. There are people who don't know to use black bananas for banana bread? Was I just lucky that my grandmother always had them in the freezer for doing just that?
banana bread or any banana dish is not a thing in many countries. in germany it probably only exists since social media cooking/baking trends.
Yes you were :)
same! my family always has black bananas in the freezer so I didn’t know it was an uncommon thing
Banana bread, banana cake or muffins, banana pancakes. I have lots of banana where I live, always a whole lot at the same time. We have learned how to use them in everyday cooking
there's always bananas in my freezer for this very thing as well.
The black banana thing; I’ve only used black bananas for bread and always been taught that black bananas are the only way to make banana bread. My mother taught me that and her mother taught her that. My wife comes from a family of bakers and they all agree and did the same thing.
I was taught the same thing! TIL that people use non-black bananas in banana bread.
If you use black ones you need less sugar for the right taste. 10/10
my immediate reaction to raisins in nachos was BLIND FURYYYY, but then i remembered there's an argentine bakery near me that does empanadas with beef, green olives, and raisins, and they are *delicious*
also, adding to the chorus of people who only make banana bread with over-ripe bananas!!
In My Country we have a dish mainly eaten during Christmas that has raisins in the stew even though it's savory
Yes, my Argentine-raised mother put raisins into her basic empanadas. The most delicious eggplant dish I ever ate was an oven roasted caponata style thing with lots of raisins, which I normally despise except in oatmeal raisin cookies. Raisins really do work in many savory applications!
Raisins in meat empanadas is like cilantro or pineapple pizza: people either love it or hate it. Personally I find adding raisins to empanadas or sprinkling them with sugar to be disgusting, but lots of people still like it.
The best swap is actually getting a chef to cook it, instead of me doing it! 😂😂
Exactly
Great shout. But then you’d be stuck with a chef for the evening 😝
@@SortedFood couldn’t I wrap them up, and use them later in the week? 🤣
@@GIBBO4182 just stick them in a tupperware box 😂
@@matthew5330 I’m gonna need a bigger box! 🤣👍
I like the board with three kinds of mushrooms on it, all of which are actually the same kind of mushroom! Button, chestnut/cremini, portobello, they're all different colors/stages of the same species!
I love mushrooms, but they’re very expensive in my country. Button mushrooms are the cheapest and one pound costs almost twice the price of one pound of 80/20 ground beef.
The species is called Agaricus Bisporus!
@@TheCatWitch63This,,, mushrooms are expensive in my country and also any type of meat. So we’re screwed either way.
@@TheCatWitch63 you can maybe look into growing them yourself? I've had a at home kit and it worked nicely. If you have a dark cool place to put them, and find some substrate to grow them on.
The internet is a great way to learn and order stuff like that..
I have a lot in common with mushrooms because I'm such a fun guy.
In the US brown overripe bananas are the standard for banana bread. It's written into most recipes I've seen.
17:50 -18:10 I think what Mike here is saying is very important in anything learning related.
This is how you teach people things.
If you give people dry facts they might 'understand' the concepts but if they can't apply them in a way that makes sense to them it won't reach them nearly as well.
A great demonstration of how our conceptions of 'normal' only exist because we let them.
I always thought banana bread was made with the brown bananas. Never knew people used the green or yellow
Same. I thought people made banana bread when the bananas were overripe.
Where i am brown bananas IS the way you make banana bread. It isn’t right flavor if you use yellow or green ones lmao
@@NogimmikI’ve eaten both and they are both equally nice.
I don’t think they were saying that people use green or yellow ones for banana bread. I think the point was that people either use the brown bananas if they have the time and capacity to do something with them immediately, or they throw them away if they don’t.
The hack was the freeze them, ending up with “black bananas” and saving the food waste, and then you can come back to them and cook with them when you’re ready.
me too, I've never used a yellow one for baking
We chop up our going-off bananas and chuck them into a container in the freezer. When we've got enough, blend them. It looks really weird at first, like banana powder or something - but then *suddenly* turns into amazing banana soft-serve icecream. Amazing, (and even better if you add chocolate spread into the mix!) and serve with chocolate chips. The kids love (so do the adults...)
Yesss this is what we did - my brother couldn’t have dairy so we’d make all kinds of treats like this.
Add a scoop of peanut butter. I have this for dinner probably once a week in the summer.
Fun Fact In 2022, global production of lentils was 6.7 million tonnes. Canada produced the largest share, 2.2 million tonnes, or roughly 34% of the world's total output, nearly all (95%) of it in Saskatchewan.
lentil lasagne is amazing!
I think you left out the fun, this is just a fact, it's a good fact don't get me wrong and clearly something you're passionate about, but if you say fun fact, I expect some fun lol
@DEIVION212
People don't think about this land locked prairie province and lakes, but Saskatchewan lakes have yielded three world-record-sized fish, including an 11.4-kilo burbot, a 21.7-kilo rainbow trout, and an 8.3-kilo walleye.
At the other end of the spectrum, there is salty Little Manitou Lake. It has three times the minerals as the ocean. And you float, like in the Dead Sea.
@@SkyFellowshipbeyond nitpicking
Well @@SkyFellowship a bathtub full of warm soft lentils....
So yesterday, after watching this, I added lentils to my ground beef in shepards pie. Everyone thought it was wonderful! 🎉
I peel the bananas first before freezing them, much easier for smoothies or bread. Also watching the store for the sale bags of the more ripe ones to bring home to freeze. Slicing them and drizzling with chocolate the freezing on parchment is awesome too
Now that a tip!!! Fan flipping tastic idea 🤩
@@SortedFoodIt’s a popular thing in vegan vids. I also like to freeze sliced banana with a blob of peanut butter, drizzle of chocolate and a few roasted peanuts - healthy sub for Snickers!
I learned that the hard way. Peeling a frozen banana is ... um ... challenging.
Cut off the top and the bottom of the banana and blitz them in the blender. No food waste and you get more fiber and flavor. I know it sounds weird, but it works.
Do more like this!!!!! Showing what we can do with stuff like old fruit is sooooo helpful! Giving recipes that utilize better options helps immensely… so many people could benefit from those’d videos!!!
You don't have to hydrate all kinds of dried lentils. Red lentils, for example, can go into the pan dry and will rehydrate while cooking. Same with various kinds of brown lentils. They might just need longer to cook, but especially with dishes that benefit from simmering for hours, like a good bolognese or chili, that doesn't really matter that much.
Oooh! Now I'm going to use lentils in the next chili I make instead of kidney beans.
Totally true (it also applies to dried beans in general), but be mindful of the fact that if you put them into some nice broth, they will absorb a pretty good amount of liquid, and you might end up with a stew which is drier than you expected. So one of the reasons for pre-soaking is not that is technically impossible to do otherwise, but more that in some scenarios you might want a different effect.
@@New_Haven86- they're a game changer. And they really don't need hours. 30 minutes is generally enough for brown/green lentils.
It really depends on which type of brown/green lentils. For years I had ones that really needed an overnight soak and then at least 45 mins of cooking to become nice and chewy, so I was really surprised that another brand had ones that only needed 20 mins. There are so many varieties!
There is one advantage to the soaking, it helps with digestion, leeching out some of the compounds that can make you gassy, so I always soak beans and lentils if I have the foresight to do so, if not I'll just chuck them in, but sometimes regret it later lol
For ground meat I usually add in 50%by weight of finely diced mushrooms
I made a bolognese with equal parts beef, mushrooms, lentils and walnuts a while ago, it was really good, it made an awesome lasagne
I have put raisins in my tacos before. The sweetness helped me keep tasting the flavors of the savory ingredients because of the contrast.
Banana is also a good swap for eggs in many baking recipes. It's nice to have a stash of peeled bananas in the freezer.
as some one who is from country where mushroom dumplings are common. it is so strange to see that mushrooms are not popular filling everywhere
Got to be one of our favourite ingredients 😍
seconding this feeling - although if Sorted is spreading awareness of mushroom dumplings (even as dumplings with a mix of meat and mushroom fillings) it can be a win.
@@SortedFoodAnd yet I don't remember the last time I saw you using chanterelles.
speaking from Italy: mushroom-stuffed ravioli are delicious :)
@@voidwalker9939 Chanterelle stuffed pierogi or ravioli are lush, but *expensive*.
I have dried legumes that passed the expiration date in 2013 and they're still fine and sprout well enough.
They require longer cooking tough, but it really is a superb shelf food!
Especially in case of a prolonged emergency (as long as you can access water)
These are the type of content why I love your stuff! Not only is it informative, but it also makes you think about a part of your day that isn't thought more about than what you have in your fridge. And Ben bringing in the facts and little stories behind is always such a treat! :D
I love you guys but if someone puts raisins in my nachos they are catching hands
LOL my thoughts exactly!
Preach!
Try it before you knock it
No need to try anything. I loathe raisins, and I don't want them in my food, full stop.
I just tried it & was amazed at how good it tastes! Darn you Ebbers! 🥰
I always use the darker bananas for banana bread. It is incredible how much of a difference it makes
When I was a little kid, my mom always made what we called Wednesday cake, which was a spice cake made with the bananas that had turned brown. In this part of the world Wednesdays were always shopping days because that’s when the week’s specials began.
When I buy bananas I always buy more than I know I will eat. Then a 7-9 days later, I have 3 fully brown bananas ready to make bread with. It's the best way to do it.
Would love to see how that bolognese was cooked from start to finish
Im a chef its the usual recipe but you add the lentils half way through the final simmer about 10/15 mins before service
Any longeand they break down into the ragu and can leave it mushy or pastey. They can help thicken a ragu nicely if its too watery
Me looking at the bag of dried lentils that have been in my cupboard forever: your time has come, none shall be spared
Intrigued by the sweet corn + feta + Mayo sauce for the nachos! Wondering if you all will be releasing the recipes?!
My Grandmother loved bananas - she was born in 1927 and died last October aged 96 and every morning till the end she had porridge and a warmed up banana! My Granddad was in the Navy and was forced to live on green bananas while at sea for months on end! When my grandmother got her hands on a banana after the war and rations ended she ran home to show her husband the treasure she had bought only for him to recoil in horror! I never saw him eat one! Really enjoyed this episode!
My grandfather also refused to eat bananas after the war, having lived on bananas and rice in the middle east for five years.
@@MatthewWaltonWalton I have the same with chickpea,s. 6 Months in the hospital in Spain and six months minus the saturday,s 2 times a day i got: A bowl of broth with a untill beyond dead boiled drumstick with chickpeas,no salt,no pepper,no taste.Yuck Yuck,still goot my armhairs standing up when i have a chickpea on my plate,or when somebody like to serve me chickpeas,i am getting agressieve and start yelling.Never in my life i will eat chickpeas again.
I'm allergic to Bananas (not anaphylactic just the throwing up kind) and its amazing how often I get "how can you be allergic to bananas? or "don't you miss them? " so a) Just lucky I guess (actually my dad was also allergic) or b) miss something that makes me ill - no not really!
My grandad used to tell the story of arriving in the Philippines on a navy ship, and all the soldiers gorged themselves on green bananas right on the dock after months of canned food. Lots of stomach cramps and pooping followed, but they all bought extra to take on the next leg of their journey anyway! 😂
I’m sorry for your loss, I hope you’re doing okay. Thank you for sharing this story about your grandparents!
Wow - love all these alternatives. Also loving the idea of making partial substitutions, instead of the typical yummy OR good options others seem to encourage.
Really appreciating the fact that we can still enjoy yummy food but be making good choices while doing so.
Saving this to watch again and take notes!
Thanks Team!!!
Just because I grew up watching wrestling in the 90s (WWE used to be WWF), all I can picture with collaboration is Kush nailing one of the boys with a steel chair during a pass it on.
I used to think the same as a kid and I’m from England but also used to watch wrestling
Ben hit the nail on the head with the crop rotation. That’s what I believe is the biggest downfall to commercial farming in the US. We’re stripping the soils of their nutrients without replenishing them via crop rotation.
Yep agreed
Vegetable and berry dumplings are called 'varenyky' (E is stressed) and they are the basics of the Ukrainian cuisine! You should also give a try to the cottage cheese dumplings which are insanely good too! Cherries, cabbage - pickled or not , potatoes and mushrooms are all so delicious in the varenyky!
Nice thing about mushrooms the cell walls are made of chitin so you can't over cook them into mush the same way you can with vegetables that have cell walls made of cellulose. tldr; mushrooms are hard to mess up. I don't think a lot of people realize that the reason our diets are so restricted is that most of our farming in the world is corporate owned. So they have no motivation to diversify because people have to eat and buy what ever they want to sell. Where as if you had more local run farms you'd get more competition and more diversity as a natural product of a free market.
Better price, more innovation, higher quality.
Wholeheartedly agree.
Adding beans (lentils) to dishes is a time honored method for stretching your ingredients in a healthy way. Which is why i will always say, chili needs beans in it. A small amount of ground beef (mince in the UK), along with a medley of beans is just tasty and healthy. You can make vegetarian or vegan chili, but i like the taste of meat. But that doesn't mean it has to be a LOT of meat, just some meat.
My homemade chili is usually around 2-1 ratio of beans to meat. If there is a pound of ground beef in there (or turkey), there will be at least 2 pounds of beans.
I need to look into beans in meatloaf, as i also LOVE meatloaf. But meats in general are getting pricey, so bulking out a dish with healthy high protein lentils is not a bad option.
I have a little silicone mold that came with my Instant Pot. It’s for cooking egg cups but it’s great for freezing small amounts of leftovers. There are seven parts that each hold 1/4 cup (59 ml) which is just right for a small mashed banana. Once frozen I pop them out and keep them in a bag in my freezer. A thawed banana can be tossed into just about any baked good like cookies or muffins- frozen ones can be added to smoothies. The silicone mold is also useful for freezing applesauce, orange and pineapple juice, and buttermilk to have in small quantities for recipes.
These are really important ideas for us as a planet, please keep opening our eyes and minds!
Utter bull hockey, actually.
This is brilliant Please do some more like this.
I miss when you guys used to give the recipes! I checked Sidekick & they're not on there. I think without a recipe, despite the good message here, people are WAY less likely to actually do the swaps you're discussing, which makes the video a bit pointless for a large percentage of your viewership
I would love to recreate each one of these dishes. Even if they don’t fit into the normal sidekick one shop format. Please please release them on the website.
I love making banana bran muffins with old bananas as it also uses the bran sifted from my home ground flour, I'm in the UK. People just need to learn to cook with what they have and stop wasting food and instead learn ways to preserve them until your able to take the time to use them. YT is an amazing source for information on everything imaginable. I now even used the cobs from corn on the cob to make a jelly that can be used on savoury and sweet foods.
Stretching the meat like in the first recipe is something my uncle heavily judges my grandmother for despite it being part of why they were able to eat as well as they did growing up. A kid complaining, "You're always hiding vegetables in things," would be one thing, but he's an adult now and somehow can't get that this is a good thing. When he makes meat loaf its about 95% meat. When we make it, it's at most 50% and so much cheaper. Zucchini, carrots, peppers, and onion bulk out the meat, and it's fabulous.
I’m so happy to see that others have the same strategy. I add so many veggies to my ground beef that I can stretch one pound into three or four meals for 2, and they’re also much more nutritious than just the beef alone, but taste just as delicious or better.
We’d do bolognese as kids with grated carrot and zucchini - not necessarily to hide the veg, but to add flavour! I’ll add basically anything these days.
Bulk it out, add other flavors, and add more nutrients then just meat. Whats not to love?
I'd personally be hesitant to straight up call something a meatloaf, without at least additional descriptives, when the dish has departed from meatloaf that much.
@@sighman9209 if you go 50/50, yeah. but why not an 80/20 or 70/30 ratio?
Really appreciate your use of the platform to educate us on these issues in actionable ways. 🌿💚
Using older bananas is something we've been doing in our restaurant for as long as I can remember
Also, if you have yellow/green bananas and want to turn them black for banana bread *now*, stick em in the oven for 10 minutes at 350F/180C. Just be careful peeling them as they will be *hot*.
Love this episode! Learned so many things that make so much sense (lentils + beef)!
We pick mushrooms every autumn, dry them and store in glass-jars in a pantry. My grandmother was from Russia, she knew everything abt mushrooms. They are free to pick. And every autumn we pick, but in may we pick morels, short period. If it is a good mushroom year, we pick and dry stone mushroomsi, and sell them to Italy. White truffel we have too. But my Babuskshka always said: if you are not sure, leave it. THANKS FOR THE BANANA TIPS; was going to ask you what I can make of them.
A thing I learnt and do that’s helps save energy is with pasta you just boil it for 2 minutes and then turn off the heat and leave it in the hot water for the rest of the time on the packet and it’s cooked just as much as if it was boiling the whole time.
You can save even more: boil the water in an electric kettle. Pour over your pasta in a pot, add salt, bring up to boil and turn off the gas. It may take a few minutes longer but will work too.
This was a very cool episode. I love the lentil one and the using more, different ingredients in my commonly made meals. Thanks for this crew!
This has been my favorite video recipe-wise maybe ever. I love all of your content, and the innovation and thoughtfulness behind the swap choices and the way you’re showcasing veg-forward food is so exciting to me. Thank you!
4:16 Jamie is so real for that, suet dumplings are absolutely delicious
Another great tip for keeping cakes moist for a longer is adding shredded courgette/zucchini. My mom makes a lovely spiced zucchini chocolate cake.
Courgette bread is even better savoury! Skip the sugar and add a handful of grated cheddar instead of chocolate.
Beetroot is a good option for chocolate cake.
The little giggle Ebbers gave at “you always put more on your plate than you need” was so cute and childlike lol. In the most complimentary way, it made me giggle as well 😂❤
Love these guys…always feel like I’d get on well with all of them, they’d make such fun friends! I’m a humble home cook but I’ve learned so much from this channel, as well as Josh W., the Mythical Kitchen and Matty M.!
don't wanna sound ignorant but could y'all please have a set of Macro focused challenges which say have >20 gm protein
You were getting away from meat for the dumplings, but going the other direction, the yakitori place I go to does gyoza with chicken skin instead of gyoza wrappers (they also obviously fry/grill them instead of steaming), and it's one of the best things ever.
We usually have a bag full of overripe bananas in the fridge at all times for smoothies and banana bread
Nicely done 🤩
Me too!
Funny that you paired Minced Meat with Lentils. A little bit of history about my country (Venezuela): A few years ago, especially during the early years of COVID lockdowns, economy was bad and many items, meat included, were very expensive and scarce. So a few people started mixing lentils with minced meat in order to make meat patties for hamburgers. We ate those lentil-meat hamburgers for years and they were not that bad.
These were great hacks. Especially the one with lentils... I'm definitely gonna try that out...
Loved this video! I am definitely gonna try the half-lentil trick, and I think changing from beef broth concentrate to mushroom-based is also very easy! I need to know though, what kind of miso was in the banana bread, I NEED to try this!
The elote inspired corn dressing sounds amazing, but raisins on nachos will get you disinvited to the cookout.
Raisins go in empanadas !
Why? Apparently it tastes nice - so I’d want to try it. People need to open their minds to change.
A sweet addition to savory dishes may be very welcome. I think raisins would work better if they were chopped finely, for their texture might be not appealing. You might try to swap the raisins with grapes (cut, so they are not too big), dried cranberries, blueberries or pomegranate seeds - all these work very well. Pomegranate seeds are popular addition to pilaw/plow (a dish based on rice, meat, carrot and onion) in middle-eastern, caucasian and eastern-european cuisines.
If the cookout has Mexicans at it, they'll be OK because their cusine is no stranger to savory recipes having raisins or other fruit in them, sometimes.
Massive shout out to you guys actually doing a GOOD sponsorship!
Looking forward to a video showing us how to start a stock with mushrooms properly. And a banana ketchup recipe would be nice too.
Love that you can promote thoughtfulness in such a fun way! Well done as always lads
Sultanas on nachos is like putting ketchup in your tea...
Says a UK citizen(i guess) who put milk in his tea
@@janvanrenselaar5998A good English tea is much stronger than a Dutch tea, which is why the British put milk in it. It has the strength of a Dutch coffee if made well, and you do put milk in coffee also, don't you?
@@telebubba5527 i use and drink only P&G,Typhoon and Tetley tea. Can it get more English?? And although i like cold milk by the liters,not in my coffee or tea. For me personally it destroys the taste of the coffee or tea. And i love the thea and coffee as strong as possible. So not a wash and a dash in the hot water with the tea pouch,Nono let it there for at least 5 minutes.
Interesting, in America, I think it's already very common for us to save spotted banana and let it freeze until it's black. We make a lot of banana bread and it's just one of those habits were we'll overbuy banana to eat "fresh" and then let others go black in the freezer.
It’s not just America, I live in U.K. & have always made banana bread with over ripe bananas. Also freeze bananas & other fruits to make “ice cream”. @sorted food Really interesting discussion on replacing part of ingredients with plant based ones.
It would be great if you could share the recipes for these dishes so that we could try them and then make the swaps! I’m super interested in the sweetcorn creamy mayo and the mushroom filling but would love an actual recipe to go by… pretty please!!
Such a great video!
Love the approach to these topics. Super approachable for everyone and educational!
Looking forward to see more of these
To add to the lentils tip. For ease of use tinned lentils are easiest to use quickly to bulk out a mince beef meal on the night. If you have 30 minutes, dried lentils are REALLY cheap, especially if bought bulk but do need to soak in water first before use.
Great tip!
Does the color of the lentil determine the use?
@@janmay3901Green lentils have a better chew. While red lentils become more muss.
I generally use tinned green lentils for bolognese. Whole deal. Maybe bit of stock powder. While red are good for soups or dahl
@@janmay3901yes as said by telar but would like to expand slightly. As a quick easy rule for starting out, red for filler, green for texture, brown in between as a catch all. If not used to lentils for bulking up mince based meals, I would start with red. Nowadays I mainly use brown because it allows me to buy bulk and then use either for bulking up mince meals or adding texture to salads.
@@Telar-The-III I have a huge container of dry black... good for?
I don't bother soaking lentils. They cook in about 45 minutes and a bolognese takes longer to cook than that, so I just bung them in with a bit of extra liquid.
Growing up my entire life, when the bananas in our fruit bowl got past a certain level of black spots, my Mum would always take them and make me a warm, fresh baked banana bread with cinnamon sprinkled in and it's one of my absolute favourite things to eat. As soon as they took the cloche off, immediately knew what that was and reminded me of Mum.
I’d love to have seen how you made the lentil spag bowl, would love a behind the scene type thing of Kush making these dish’s.
Loved all of these! My favourite bit, however, has to be mine demonstrating how normal he is by thanking WWF for the pandas.
I'm with Jamie on the suet dumpling with a stew. But I have to say Pierogi are equally as good. Like you say fungi filled are good, but other cheap & filling varieties like fermented cabbage, potato...etc are also top nosh. I love to give them a quick sauté & do the Asian "dumpling lace/skirt" thing for extra texture.
Pierogi. The word is already plural.
My apologies, have changed it.@@YaaLFH 🥟
@@GetpojkeThanks!
Have you ever tried pierogi with a sweet fruit filling?
@@YaaLFH I have & they're good. The first time I did it I was just experimenting as I didn't know it was a thing. I also had a glut of fruit from the wild & the garden. Gooseberry was my favourite. I've since found recipes online. Do you have any favourites?
I tried to make vegetarian suet dumplings I think I made them wrong they were very dense.
12:01 Also, let’s not forget millets that are cereal crops that can grow in extreme weather and withstand drought.
Fun fact: letting fruits overripen to the point where they start to grow brown and soft and sweet is called "bletting"; mostly it's done with things like persimmon and quince since they're very astringent when fresh.
So I think they missed a trick on the nachos to get some more cheese flavor without adding cheese. Nutritional yeast. I just started using it recently and fell in love instantly. It adds a hit of cheesy flavor to things that I love without all the salt and fat of cheese. I was recently diagnosed with high blood pressure and high cholesterol and that has been one of the big changes I made to make my healthier food taste better.
As an avid meat and dairy lover myself, you make a very good point. Nutritional yeast with pureed cauliflower, seasoning, and some spices makes a surprisingly good cheese sauce.
I make a seasoning mix based on nutritional yeast that transforms tofu into a delicious scramble that is just as tasty as scrambled eggs.
And to add to Jay’s comment about ‘cheese’ sauce, my version is based on potatoes and carrots! You can find a ton of recipes on vegan channels, but the gist is boiled bland vegs with some of the cooking water in a blender with nutritional yeast, garlic and onion powder, lemon and/or yellow mustard for tang, and cumin or taco seasoning if you want. Keep in fridge to thicken and heat as you use it. Amazing stuff!
There's literally nothing wrong with salt and fat
@@beejereeno2 salt increases blood pressure. That's known medical science.
One of my things recently has been using king trumpet mushrooms in place of meat, particularly with my breakfast. I really don't feel like I'm missing out when I do that, and it is just... really lovely. Heck, I've even gotten into the habit of keeping steamed veg to bulk out a meal with, rather than filling it out with just some kind of starch.
You could sub the meat completely for textured veggie protein and you'd get a similar effect. I need the recipe for those nachos!
As a vegetarian and someone who works in sustainability, this is the sort of video I've been wanting more of from you guys! Please do more, even when not sponsored!
Oh, they're always pandering you types. Go see plenty of their other videos. Utter nonsense. Plant crops are way more damaging to the planet than regenerative livestock farming practices.
Thank you for always bringing so much joy and knowledge into the world! 🥳🎉🥳
Now I feel very validated in my new year's resolution: Eat more lentils!
I've added diced mushrooms to ground beef/ turkey to help get veggies in my meal.
Over-ripe bananas- we've always used them for banana bread, cupcakes, muffins, pancakes.
I purposely wait until the bananas are almost "gone" before I put them in banana bread or the freezer for my smoothies.
I worked in Pullman WA (host of National Lentil Festival) for 6 years. I love combining lentils and black beans with my own taco style seasoning. It's so inexpensive and is great on nachos, in tacos and tostadas, and on salads. Lentils are so versatile and can be used in many ways.
I've been adding miso to banana bread for years and SWEAR by this! Tasters can never tell it's miso - they just think it's really good banana bread.
Try Marmite!
So happy to see an episode specifically geared towards the environment through reduction of animal products. The best thing we can do for the planet, but very stigmatized, presented in a very approachable way
I was told the brown spotty bananas were always used for banana bread 😅 The nachos looked amazing and as a person who lives the van life my fridge space is limited so using primarily canned and jarred foods is ideal. Are these recipes available anywhere?
Jamie is the perfect person to be judging this episode. He's such a meat guy, but to have him state that he isn't missing the meat in the SpagBol or expressing his enjoyment of the dumplings is awesome!
I've been putting lentils in my chilli con carne for years to bulk it up.
The banana thing is absolutely true. Once they start getting larger spots they are perfect for cooking with you can tell when someone uses them because the banana flavor is just so much stronger
Moroccan dishes often have olives and raisins together... My thinking on it: Olives are a fruit, yummy salty and raisins are a fruit, yummy sweet. The two together go well as they bring a balance of salty and sweet to a meat dish. I've made ground beef dishes with olives and raisins and a chicken dish with them. But adding raisins to nachos... That was new. I'm definitely gonna try it! Thanks, Sorted.
I think the lentils is a great idea! I thought the black bananas = banana bread or some other way of cooking with them was the norm. If you freeze them after mushing them, it's like a frozen custard/ ice cream consistency later. You can mix in anything: choc chips, nuts, pie spice, so that when you are ready to eat it later from the freezer, it's like a flavored ice cream. You can still then use them as smoothie bases or for your banana bread.
I love mushrooms, but I find they spoil quickly in the fridge so I started buying dried mushrooms and rehydrating them. Fantastic! When you rehydrate them you end up with mushroom broth, too, that just adds so much umami flavor!
Or slice and freeze.
lovely episode and the point of making things better for the planet is spot on !!!!! Most important crisis that we either focus on now or will never need to cuz there will not be a future..... btw, I have Always used the old nanas for bread. Old trick past down from generations of frugal ladies (also use them in the summer as an ice cream base). The lentils in the bolognaise is genius and I will be doing that going forward.
9:22 Quote of the day: Now i want sultanas or raisins on my loaded nachos.
This is why i love this channel! You always find a place for ingridients on dishes you would never have thought of! The innovation is great!
😁 we’re always open to new ideas!!
@@SortedFood And you're the Best For it!
Im totally going to try using the lentils and reduced mushrooms in my meatloaf! Love the tips for cooking cheaper AND environmentally friendly!
Love this channel!
We love you 🥰
I love that those loaded nachos were so good Mike FORGOT that there is typically melty cheese 😭 "Of course! Yeah!" never change Mike we love you so much
How is the black banana for banana bread a revelation? That's how its been done for ages.
I always add vegetables like shredded zucchini and carrots, small cubes of eggplant, mushrooms and bell peppers to any ground beef recipe, from beef ragu to Chile con carne. I helps me stretch that pound of beef while making the dish much more nutritious I never thought of lentils as an alternative.
Beef is more nutritious than all of those things combined.
@@beejereeno2 Again, where is your degree from? Do you even have one?
3:38 There’s a Bengali dish that combines Lentils and fish. There’s also adding it to potatoes and of course Khichdi.
Murighonto?
@@BAlex2209Yes