Dillon i hope my comment finds you doing WELL these yrs later. I am 50 yrs old and I KNOW HOW TO COOK; or so i used to think. Found you i think last week and have been obsessed with your videos since. I don't think ive seen any one video from you that i ha ent gotten a great cooking tip from. Love your dry humor and steady "it's hot" antics and especially seeing your beautiful Elise. My new ultimate goal is to eat/prep like you. Where do i go from here?....to trick my various family into eating vegan SOS free foods with your simple yet tasteful recipes, then i will beat it into them if they resist. Would you please consider a video where you take us subscribers with you on one of your (45mins or an hour?) hiking trips where you enjoy the outdoors as well as cook your trail ready foods??? PLEASE PLEASE
+Jeannie Greutert Well you're due to carry the torch! 😊My grandmother would be proud of me. She was a big time canner, freezer, cellar-er and never got to see me in action.
Again, another great recipe. SOS free! Yay! Looks so yummy. Thanks for posting. Just a note about being careful not to let it brown. There is a wonderful sweet flavor that comes from browning some of the tomato on the bottom of the pan. It's actually a trick to enhance the flavor. I was taught to do it with tomato paste and, of course, back in the oil days, olive oil. Now since learning to saute and caramelize without oil, it's easy to do. Caramelizing will hook you; NO added calories or cv damage. I made a sauce yesterday and just pushed the vegis aside and threw a dollop of tomato paste in the bottom of the pan and mushed it around with the back of the wooden spoon, I was using. As it browned, just add a more liquidy tomato product and scrape the bottom to deglaze. I used a pancake turner. OMGosh...good. Looking forward to trying your recipe. Thanks for your riff on oil. Pure poison.
Would definitely love to see the in depth video! Also, my very Italian father, who will spend an entire day making spaghetti sauce, will add in whole mushrooms at the end as a kind of meatball replacement & it's so good! Great video as always!
Being Sicilian, cooking with olive oil was a given. Since finding you, I have 'thrown out' ALL my oils. I would normally saute ALL veggies in olive oil, now using veggie stock gives it a MUCH better flavor.Making this recipe..GOTTA have marinara on hand..
Our seasonings we used for our sauce is oregano, basil, lots of garlic and red wine..I won't use the thyme in this recipe for marinara, but everything else I'll keep the same.Thanks
Seeing this video more than a year later and yes - a video of sauce from whole tomatoes sounds great. Good video here and the stock syrup tip is great-way to go.
definitely …. my neighbour had an allotment and every September in the garage you could smell the peppers (2 different processes) and tomatoes; an entire day and always a backyard get together, including their 95 yr old nonna. loved it, well worth it, and if you enrich your soil you do get a different flavour from the minerals and nutrients. When I was young, I couldn't understand why tomatoes in particular but veg in general (this was the late '60s, things are worse everywhere) tasted so different in Europe particularly around the Mediterranean where my Dad was from; the soil, no question.
I also like to add ground fennel seed and ground bay leaf to mine. As well as the garlic, onion and traditional spaghetti spices. So nummy! 😜👍 Also if anyone is buying regular canned tomato sauce, they might try tomato purée that hasn’t got all that salt it is naturally sweet and so much better tasting.
I am going to try this. I made so much stuff from scratch and I love making a simple pasta/gnocchi sauce from boxed diced tomatoes, chopped garlic, and spinach (and whatever herbs I have in the garden) but lately I have been using jarred sauce for my lasagna just because it is already so laborious to make the ricotta (onions, garlic, basil, parsley, celery, nooch, firm tofu, a few cashews for consistency). But you have inspired me. I am terrified (irrational maybe) of canning so I would maybe freeze it instead.
Thanks so much for your great videos. I have stopped adding in and added sugar oil and salt no I need to look into the process foods that have those things. Like salt free and sugar free things 🙌🏽
yes I'd love to see a video for making the sauce and tomatoes. I have never canned and just got an electric pressure cooker so would love to try canning these !
We will be waiting for the next video Dillon! Love to see new sauce recipes since its the thing i am lacking the most atm! I really love watching your videos, always waiting on the next one! ;)
Great video Dylan👍 I definitely believe it’s best to make your own sauce as opposed to buying it at the store. I would love to see a tomato sauce video btw👍 TFS my friend 😎
hi, when you mention adding salt are you talking about iodized table salt or Himalayan pink salt? isn't the pink salt good for you and much lower in sodium? I appreciate your help i am new to the McDougall program and a new vegan trying to figure all this stuff out, thanks, enjoy your videos!
There is nothing wrong with adding a little pinch of any kind of salt to your food upon serving, as long as your are healthy and things are under control. For some people, eliminating salt is very helpful in controlling food addiction or cravings. But regardless of whether pink salt is ever so slightly better than iodized or kosher, salt is salt. Just because it’s less bad doesn’t make it good. But I like a little on top. Welcome to the group. I hope you’ll join us on Facebook and maybe even check out my website wellyourworld.com I think you’ll really enjoy our little community.
Dillon, have you done a video on the equipment you use, pots, pans, knives, etc? I did notice you Santoku Knife is a Global and will be ordering one soon
Thank you! And thank you for asking. I am actually working on a recipe book with all of these written out, so I do not have a link to the details at this time. I hope you don't mind. The book is going to be awesome!
Because I added a lot of low acid vegetables like onions, peppers, and mushrooms, it might need to be pressure canned. Or you could probably add citric acid to make it safe for water bath canning, but hard to say exactly how much. I have pressure canned this recipe in the past.
Susanna Ball you can water bath but you need to add lemon juice and follow amount guidelines or you would need to pressure can it. The ball blue book is a great canning book. With the addition of the mushrooms it may need to be pressured... Hmmmmm now I have to find my big book lol better safe then sorry.
+Stephanie Anderson it's thick just like that. I've never actually had marmite but I think I've seen it. I wonder how long it will keep in the fridge. I was thinking of freezing it but if it hardens too much I won't be able to spoon it out.
I didn't go thru all the comments. But hows the finger? I hope you didn't cut of too much :) Great video btw will be making this one after you teach me how to can! lol
I find that, "I eat a lot of garlic--get over it!" Doesn't work *quite* as well on one's spouse.... But I've built up his garlic tolerance over the years... Lol!
LOVE your non-recipe recipes; I'm more a Michael Greger fan than I am of the starch solution but it's all good as long as it's plant based not messed about with too much. In arabiatta(sp) marinaras, highly spiced, you can soak tinned olives over night and rinse; it removes a large part of the salt if that is an issue by the way; my salt tolerance is slightly higher than yours so a few capers are not going to give me nightmares, but otherwise just keep on what you're doing, it's working, bravo!!! Another version is a semi-ratatouille; chunky eggplant, bell pepper, onion, garlic, mushroom; keep the diced tomatoes; here a bit of tomato paste balanced with veg stock and herbs and garlic gives you a really meaty thick ragu; if you don't mind chickpea pasta use a thick penne, or spoon it over Instant pot potatoes with what I make which looks a LOT like your vegan cheese sauce. Great ideas, always inspiring!
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Dillon i hope my comment finds you doing WELL these yrs later.
I am 50 yrs old and I KNOW HOW TO COOK; or so i used to think. Found you i think last week and have been obsessed with your videos since. I don't think ive seen any one video from you that i ha ent gotten a great cooking tip from. Love your dry humor and steady "it's hot" antics and especially seeing your beautiful Elise. My new ultimate goal is to eat/prep like you. Where do i go from here?....to trick my various family into eating vegan SOS free foods with your simple yet tasteful recipes, then i will beat it into them if they resist.
Would you please consider a video where you take us subscribers with you on one of your (45mins or an hour?) hiking trips where you enjoy the outdoors as well as cook your trail ready foods??? PLEASE PLEASE
Making veggi stock from scraps??? You are a genius 🙌🏼 I’ll be doing that from now on. Please do a video tutorial on that.
"I eat a lot of garlic. Get over it...….that looks like a lot of garlic!" Lol I seriously love your sense of humor and this no BS marinara sauce!
Thanks for watching!!
This reminds me of growing up on my grandmothers farm. We spent the summers working the garden, canning and freezing :)
+Jeannie Greutert Well you're due to carry the torch! 😊My grandmother would be proud of me. She was a big time canner, freezer, cellar-er and never got to see me in action.
I'm so grateful to you for making all these videos.
I love your no nonsense attitude
Again, another great recipe. SOS free! Yay! Looks so yummy. Thanks for posting. Just a note about being careful not to let it brown. There is a wonderful sweet flavor that comes from browning some of the tomato on the bottom of the pan. It's actually a trick to enhance the flavor. I was taught to do it with tomato paste and, of course, back in the oil days, olive oil. Now since learning to saute and caramelize without oil, it's easy to do. Caramelizing will hook you; NO added calories or cv damage. I made a sauce yesterday and just pushed the vegis aside and threw a dollop of tomato paste in the bottom of the pan and mushed it around with the back of the wooden spoon, I was using. As it browned, just add a more liquidy tomato product and scrape the bottom to deglaze. I used a pancake turner. OMGosh...good. Looking forward to trying your recipe. Thanks for your riff on oil. Pure poison.
+small footprint great tips! Yes there are some specialized techniques like these that I'd love to practice more.
Would definitely love to see the in depth video! Also, my very Italian father, who will spend an entire day making spaghetti sauce, will add in whole mushrooms at the end as a kind of meatball replacement & it's so good! Great video as always!
+Bree Dyer oh very cool! How interesting! 🙂
Being Sicilian, cooking with olive oil was a given. Since finding you, I have 'thrown out' ALL my oils. I would normally saute ALL veggies in olive oil, now using veggie stock gives it a MUCH better flavor.Making this recipe..GOTTA have marinara on hand..
Our seasonings we used for our sauce is oregano, basil, lots of garlic and red wine..I won't use the thyme in this recipe for marinara, but everything else I'll keep the same.Thanks
i mean rosemary..where did I get thyme from??
Ya I love the rosemary and basil and oregano! So great to hear you threw our your oils!! Thanks for the support!
A small jar of all last forever now. Only my husband uses it ooccasionally
We grow San Marzano tomatoes. We can them whole and sliced in 1/4 inch for stewed tomatoes. They work great for Marinara. Thank you for sharing.
Wow, that's awesome!!
Seeing this video more than a year later and yes - a video of sauce from whole tomatoes sounds great. Good video here and the stock syrup tip is great-way to go.
Search well your world tomatoes and that video will pop up. It’s there for you. Thank you!
Can't wait for veggie balls!
+Pam Stegink coming soon
Great recipe! Thanks! If you don't have red pepper, grated carrot really works well to add some sweetness to a sauce.
You explain so well about oil, salt and sugar!
Yes, yes, yes!! Homemade canning of tomato sauce and diced tomatoes please!
I would love it if you would do a video making the sauce from scratch!
I agree!
Ramona Cooper ,me to
definitely …. my neighbour had an allotment and every September in the garage you could smell the peppers (2 different processes) and tomatoes; an entire day and always a backyard get together, including their 95 yr old nonna. loved it, well worth it, and if you enrich your soil you do get a different flavour from the minerals and nutrients. When I was young, I couldn't understand why tomatoes in particular but veg in general (this was the late '60s, things are worse everywhere) tasted so different in Europe particularly around the Mediterranean where my Dad was from; the soil, no question.
Yes - make the in depth tomato sauce video. I'm interested in watching any cooking and canning video you care to do. Thanks.
+Letha Anderson Thank you will do
Great to see you Letha Anderson! I still gratefully use your wonderful Maximum Weight Loss data base on the drmcdougall.com website.
That's wonderful!
I also like to add ground fennel seed and ground bay leaf to mine. As well as the garlic, onion and traditional spaghetti spices. So nummy! 😜👍 Also if anyone is buying regular canned tomato sauce, they might try tomato purée that hasn’t got all that salt it is naturally sweet and so much better tasting.
I've been making this all along and not realizing it. Love your videos from here in Northern California
You are teach me that food could taste so good with out using salt.thank you.Linda From.iowa
I am going to try this. I made so much stuff from scratch and I love making a simple pasta/gnocchi sauce from boxed diced tomatoes, chopped garlic, and spinach (and whatever herbs I have in the garden) but lately I have been using jarred sauce for my lasagna just because it is already so laborious to make the ricotta (onions, garlic, basil, parsley, celery, nooch, firm tofu, a few cashews for consistency). But you have inspired me. I am terrified (irrational maybe) of canning so I would maybe freeze it instead.
Love it, I love the homemade ricotta too! Thanks for watching!
My wife was just asking me what we should have for dinner tonight... PROBLEM SOLVED! Thanks Dillon, great video.
+Brian Jennings Hi Brian thanks very much! Hope you enjoy it.
Yes please to the video and great veggie ball teaser 👍
+Kelly the dodgy vegan 😊😊😘
All of your vids are interesting and totally worth watching.
Yes please show us both
Yes I will do that!
So excited for the veggie balls!!!
Thanks so much for your great videos. I have stopped adding in and added sugar oil and salt no I need to look into the process foods that have those things. Like salt free and sugar free things 🙌🏽
Thanks, I learn so many techniques in these videos ❤
Thank you so much for explaining as you go and the TIP'S AND IDEAS and information Dillion awesome 👍💯
I vote for you doing a video of making the diced tomato and tomato sauce from scratch. :)
+Just Me ok cool thanks
yes I'd love to see a video for making the sauce and tomatoes. I have never canned and just got an electric pressure cooker so would love to try canning these !
excellent, will do
Another vote for a tomato sauce & diced tomato video! Your marinara looks terrific. I think I know what's for dinner. 😊
+Cyd1057 vote counted! Anything for you Cyd 😘
Yes I would absolutely love the video were you make it from scratch and can it
Search TH-cam for well your world tomatoes and you’ll see what one. I’ll add it to the video description.
@@WellYourWorld I already did lol I might've been power watching your videos today lol
Yes, tomato and tomato juice.
Looks excellent Chef Dillon! Can't wait to see the veggie ball recipe. Thank you for sharing your tips!
+Sherri Thanks for watching Sherri!
I need to learn to make my own sauce, I love it!!!
Yes, please do the from scratch sauce video!
Please show how you make your canned tomato sauce and diced tomatoes.
We will be waiting for the next video Dillon! Love to see new sauce recipes since its the thing i am lacking the most atm! I really love watching your videos, always waiting on the next one! ;)
+Nuno Lopes Hi Nino you're always so nice to me 😊 glad you like the video. I'll keep them coming.
Yes to the video 😋
+Meredith Myers ok I'm gonna do it 😊
I use tomato purée instead of sauce. It doesn’t seem to have salt added. It is naturally sweet .
Great video Dylan👍
I definitely believe it’s best to make your own sauce as opposed to buying it at the store.
I would love to see a tomato sauce video btw👍
TFS my friend 😎
LOVE this video 😁
Thank you!
Awesome thank you so much for sharing 😊
Thanks for watching, hope you enjoy the recipe Cindy!!
Yes, please do a video on tomato sauce. thanks
Search “well your world tomatoes” and that video will pop up for you. It’s one of my favorite processes to do, preserving tomatoes
Dillon, when saving veggie scraps for stock, do you only use organic ones?
hi, when you mention adding salt are you talking about iodized table salt or Himalayan pink salt? isn't the pink salt good for you and much lower in sodium? I appreciate your help i am new to the McDougall program and a new vegan trying to figure all this stuff out, thanks, enjoy your videos!
There is nothing wrong with adding a little pinch of any kind of salt to your food upon serving, as long as your are healthy and things are under control. For some people, eliminating salt is very helpful in controlling food addiction or cravings. But regardless of whether pink salt is ever so slightly better than iodized or kosher, salt is salt. Just because it’s less bad doesn’t make it good. But I like a little on top. Welcome to the group. I hope you’ll join us on Facebook and maybe even check out my website wellyourworld.com I think you’ll really enjoy our little community.
I would love to see the whole process of the canned tomatoes! :)
+Vee Bee ok will do 🙂
Thank you for the advice. 🍃
Yes, please share your tomato sauce recipe with us.
+Laurie Cox ok will do
Dillon, have you done a video on the equipment you use, pots, pans, knives, etc? I did notice you Santoku Knife is a Global and will be ordering one soon
Please show me how to make the tomato sauce. Love your videos!
Yes please we need the sauces video:)
+Ana J. Ok cool I'll do it next time tomatoes go on sale.
Well Your World yay!
Thanks for the recipe Dillon. Is that a real wooden floor? It looks so good. If so, what kind of wood?
+ingrid d engineered wood so the top little layer is wood
Thank You!
Where can I find the written recipe? usually there is a link giving ingredients and directions. just found your channel and it looks great!
Thank you! And thank you for asking. I am actually working on a recipe book with all of these written out, so I do not have a link to the details at this time. I hope you don't mind. The book is going to be awesome!
@@WellYourWorld Do you have a cook book that is out to purchase. Your
food looks amazingly delicious. 🌱🥔🥦
This makes a huge batch. Could you can this? No need for pressure canner for tomato suces, right?
Because I added a lot of low acid vegetables like onions, peppers, and mushrooms, it might need to be pressure canned. Or you could probably add citric acid to make it safe for water bath canning, but hard to say exactly how much. I have pressure canned this recipe in the past.
Susanna Ball you can water bath but you need to add lemon juice and follow amount guidelines or you would need to pressure can it. The ball blue book is a great canning book. With the addition of the mushrooms it may need to be pressured... Hmmmmm now I have to find my big book lol better safe then sorry.
Love the veg syrup! It looks like marmite!!yum
+Stephanie Anderson it's thick just like that. I've never actually had marmite but I think I've seen it. I wonder how long it will keep in the fridge. I was thinking of freezing it but if it hardens too much I won't be able to spoon it out.
I look forward to the tomato sauce video.
Ok perfect, I will do it
you are a chef aren't you, you know what your doing.
I’m flattered but no I’m definitely not a chef. Just figured out how to use a knife because I did so often...
You are the man !
yes make the sauce please
+Armanda Lebron 👍
Would love to see a sauce video!
will do 🙂 thanks for the support
Yummy.
Great vid Dillon 🤘🤘🤘🤘🤘
+_the_ happy_vegan_ Thank you
Love the oil spiel. PA-REACH IT!
+chronically me oh good it wasn't too much?
Not at all! But then again I hate oil so.............
When are you opening your first restaurant
Yeah let’s see the sauce vid please
I Love garlic
would love to see a video of tomatoe
That one is already up on my channel if you search well your world tomatoes. Thank you!
Make sorbet you don't need to add sugar to it and it's so much nicer than ice cream
Never too much garlic.
+Patricia Ferreira couldn't agree more 😁
I didn't go thru all the comments. But hows the finger? I hope you didn't cut of too much :) Great video btw will be making this one after you teach me how to can! lol
Let me know how you like the canning video. And thank you!
I find that, "I eat a lot of garlic--get over it!" Doesn't work *quite* as well on one's spouse.... But I've built up his garlic tolerance over the years... Lol!
Do the video!
+Donna Neiley ok cool
Thank you!!! I cant wait to have some spaghetti 🍝👅
perfect x
Please enlighten me what *SOS* is?
Happy to, salt, oil, sugar. Be sure to check out the book The Pleasure Trap. Enjoy!
Well Your World
Thanks for helping a fellow vegan noob on the definition of an acronym👍 Will check that out!
whats the point of reducing the liquid down?
+Emily It's quite watery otherwise. Just depends on the consistency that you prefer. 👍
I can home made tomato.
When you say tomatoe sauce, do you mean passata?
You can add shredded carrots in your sauce for the sweet, it cooks down to nothing
Question
You had two knives, why?
I don't remember but mostly I just use the global g-5 and maybe a paring knife once in a while.
Well Your World thank you for replying 😊
Do the video
LOVE your non-recipe recipes; I'm more a Michael Greger fan than I am of the starch solution but it's all good as long as it's plant based not messed about with too much. In arabiatta(sp) marinaras, highly spiced, you can soak tinned olives over night and rinse; it removes a large part of the salt if that is an issue by the way; my salt tolerance is slightly higher than yours so a few capers are not going to give me nightmares, but otherwise just keep on what you're doing, it's working, bravo!!! Another version is a semi-ratatouille; chunky eggplant, bell pepper, onion, garlic, mushroom; keep the diced tomatoes; here a bit of tomato paste balanced with veg stock and herbs and garlic gives you a really meaty thick ragu; if you don't mind chickpea pasta use a thick penne, or spoon it over Instant pot potatoes with what I make which looks a LOT like your vegan cheese sauce. Great ideas, always inspiring!
That why I don't Like to buy sauce it got to much.thank you so mucn.i am new here.
Where did you get your T-shirt! I want one!
www.etsy.com/listing/472427907/farmers-market-shirt-support-your-local
Why do you reduce
Y don't you use whole Stevia leaves as a sweeter for any of your recipes
Are you going to have pasta with that.
Veggie BALLS. 😆 Sorry, it's been a long day.
+Heather O Did you see the little teaser at the end?
Well Your World Yes! Looking forward to it 😁
Can us locals help you take some of that basil off your hands?! 😉
+Brenda Hatch I'm coming up with a basil plan. I'll keep you posted.
I don't can I'd be sticking stuff in glad ware and putting it in our freezer.
Tell us how you really feel about oil! 🤣🤣
Why is there an echo when you chop ?? Are you murdering those veggies?
ha ha my kitchen is echoey ya
Sometimes you are funny and sometimes you are just pissy.
+Kathleen Kibblehouse I'm definitely never pissy so I may have miscommunicated something.