Hey Jeremy, I just love this series! I know you've got a big list of cookbooks to go through but I thought I would suggest America's Test Kitchen's Complete Plant Based Cookbook. I've made a few recipes from it and it is the best cookbook I have ever had! It has nutrition information as well as super delicious food. I highly recommend the Cashew E Pepe E Funghi Pasta so yum!
I'll add to the list - but our library system is down till January - it was hacked - so I'm going to be doing books from home for a bit before getting back to the LONG list you've all sent me. And sorry for the delay in writing you!!
I just love your whole family how you include their opinions including Suki is she a family member? All you guys are very entertaining and informative.
Your analysis seems right on, although everyone loved the green curry. I blend fresh spinach/coconut into a spicy curry, so tasty. When roasting a pumpkin, I throw the seeds and the insides into a blender to make salad dressing. I add vinegar, garlic, chia, some water and any herbs and spices I feel like. It feels good to make something delicious out of nothing,
Oh man. I commented too soon. I was cracking up over that last dessert. No way was that chocolate cake going to be light and fluffy. Then Efrem raps it on the counter - bonk, bonk, bonk. Hilarious! OMG. But I gotta say - you know your way around the kitchen to be able to save that dessert. Those freezer things looked YUM.
Love that pouring shield on the stand mixer, and the fact that it connects to the top of the mixer rather than the bowl, like the pouring shield on my kitchenaid. This looks, in many ways, to be better designed. Congrats on your new tool. I hope you use it to make holiday treats! :)
Great video as always. Your family is as authentic as you can get, which makes your content quite unique and valuable. As for your British quandary, it is pronounced “shir”, pronounced like “burr” or “were” rather than “shire”. Yours is a very common question. I am an American and have lived in the UK since 2008. There are names here that I still need clarification for correct pronunciation. It never ceases to amaze me how much the language of our forefathers has been altered over time. Keep doing all you do. You are altering lives with every video. With gratitude and grace!
I love how you pivot on things that aren’t working. Baking is a science-and substitutions can be tricky. Sugar is usually combined with wet ingredients, and if you substitute and reduce sugar I’m thinking that’s one reason why it was dry. Anyway-love the videos and the relatable-ness of it all ❤
Catching up on past episodes …..LOVE the enthusiasm and admiration of the new stand mixer from the three of you - that’s EXACTLY how I would have reacted! I’m so happy to know I’m not alone in my nerd-outs over kitchen and food things 😁
Love these videos! Also, I love the whistle song that’s always sooooo HAPPY!!!!!😆Never get rid of that whistle song😂🎉 Lu from El Paso, Texas!! Shout out 🤗 please
Hi Jeremy, Thank you so much for another cookbook review video. The idea of the cake-pops was genius! I would have used chopped almonds instead of sprinkles to coat them. Sending you and your family love from Germany 🙂
Regarding the cake fail... sugar is a liquid in baking. I think if you added some more liquid with a bit of lemon juice or vinegar and some baking powder or soda you may have had a chance. I love your spirit in the kitchen. I swap out ingredients all the time, except when baking cakes.
Hi Jeremy, Rose from KY here; I'm a new(ish) subscriber. if you see this comment I wanted to let you know that aquafaba makes a fantastic egg substitute. I use it all the time in my baking, and in sauces. 3 Tbsp = 1 egg. I use canned chickpeas, but I imagine your home cooked ones should work just as well. I love your videos, your kids crack me up, and you and your wife always keep it positive 🙂 Looking forward to the next video 👍
I like to thank you so much for your youtube cooking videos and shorts, i have been going back and fourth between meat and plant base foods for about 4 years, but now that i have found yours and one other channel videos, i am finally coming around to cooking a heck of a lot more meatless meals, and now will continue, my husband loves meat, he loves over 30% of yours which is good. i printed off tons of your recipies you have in description below of your videos, i like them allot because you make them easy to understand, and cook. keep up the good work, god bless you and your family always.
Wow - thank you! Lots more on my website as well! I'm curious about two things: 1 - which is the other channel that's helping you? 2 - what's the recipes your husband is liking the most?
Jeremy, that is a nice mixer. I make Plant Based Gabriel’s Bean burger in the mixer. (On TH-cam) They do not bake, they are meant to go on the grill. Since it’s only me, I take about half the mix and make “meatballs” and put them in the air fryer. I put the rest of the burgers in the freezer for when I go camping. Yum! And they don’t fall apart!
Cake pops are a great idea. One thing that I do when I have a baking disaster like that is to make a trifle, which is a wonderful dessert to make with seasonal fruit. It's especially helpful if your cake is too dry. Get a big clear glass bowl and artfully layer cooled and cubed cake or cookies, a homemade custard or pudding (which you can make with plant milk and corn starch for GF purposes), and whatever fruit compote or preserves you have around. You can also decorate with chocolate chips or curls and vegan whipped cream if you are being extra fancy. My favorite combos are chocolate cake with cherry, spice cake with cooked apple or pear, and vanilla or pound cake with peaches or strawberries.
My favorite gluten free pasta is Tinkyada brown rice pasta. Tinkyada's instructions for cooking pasta alone include a method of bringing water to a boil. Put pasta in pot. Bring back to a boil and cook for 2 minutes. Remove from heat. Cover pot and let sit for 12-16 minutes. Makes timing sauce and pasta so much easier if cooking separately. Tinkyada has many different types including lasagna noodles. I buy macaroni and spaghetti in 10 pound packages.
My favorite One Pot Pasta recipe: 1 Pot Pasta 8 oz. linguine pasta (I prefer Trader Joe's) 1 small or 1/2 a large red onion, halved vertically and horizontally, then cut vertically into slices 2 large tablespoonfuls nutritional yeast 1 t salt ground black pepper 1 t each dried oregano and basil 2 or 3 garlic cloves, minced 2 shakes red pepper flakes 1 to 2 T EVOO 2 c water or broth 2 c chopped tomatoes (about 3 medium sized tomatoes) 1/4 c fresh basil, sliced (optional) Break the pasta in half using the edge of the counter for leverage. Place pasta flat in the bottom of a large skillet. Add all the other ingredients, except fresh basil. I often add to the skillet all the ingredients except water and tomatoes then add the water and tomatoes when I'm ready to cook the dish. I put 2 c water in 4 c measuring cup, then add the chopped tomatoes and add a little more water if needed to make 4 c total. Cover skillet. Bring to a boil. Stir every 2 or 3 min. with tongs until noodles soften, then uncover and finish cooking continuing to stir every min. or so. Taste until done to your liking. Stir in fresh basil.
I make Minute rice in the instant pot all the time! - both white and brown It's one to one ratio of water to rice and then manual high pressure for 1 minute for rice ot 5 minutes for brown. Then quick release! Works great!
Another great video. Thank you Jeremy and family. I just want to mention that I have had multiple fails with Aquafina marangue cookies and have only succeeded when making the cookies in the dehydrator. You can dehydrate a low Temps and leave them there for as long as needed to dry. I attribute all the fails to the high humidity in new Orleans! But it may just be that it deflates at higher Temps? Idk. Another tip is to use a stabilizer like a bit of arrowroot and or cream of tartar.
. . . just can't get enough of your super fun media...gotta admit that I don’t usually watch reruns of vids, but you just made me realize that I am going to binge watch reruns of your family vids...btw, cute when Annie wore silly overdone lipstick & still luvvv your fun fun wife... 🥰🥰🥰
my husband loved the taco soup, and fig bars. the other person i like is the author of plant base warriors, they rock also, love there green goddis dressing.
Great review video. The recipes mostly looked like “a good idea” but not so good in the execution. I sometimes think some of the writers of a lot of the current cookbooks don’t have a lot of basic training. And on that when you have aqua faba to add to a cake recipe, try adding a third of the aqua faba first and stirring that through to loosen the mixture and then gently fold in the rest. It might not have helped the cake recipe in this video but it is the way I was taught to add the meringue type mixture to cake batter.
You turned the cake desaster into beautiful cake-pops! It's great that you turn recipes into wfpb, would you either like to do that with a poppyseed cake recipe? It's the only thing I really miss since I'm wfpb.
I love your videos. I enjoy your wife and kids honest reactions to the recipes. I’d like to add a book to your list.. “Plant Powered Families” by Dreena Burton. It’s one of her older books. Its kid friendly for sure! I’ve enjoyed everything I’ve made from this book. I’d enjoy your input on this one 👍
I'll add to the list - but our library system is down till January - it was hacked - so I'm going to be doing books from home for a bit before getting back to the LONG list you've all sent me. And sorry for the delay in writing you!!
I'm really enjoying the cookbook series! Have you tried anything from the Engine 2 Cookbook by Rip Esselstyn and Jane Esselstyn? I have their Plant Based Women Warriors, so I enjoyed watching you cook from that. The Engine 2 recipes sound like pretty hearty comfort food. (I'm going to try LifeofChet's suggestion below of the ATK book too - thanks!)
I wanted to like this book more. The only 2 recipes I would try is the stir fry and cut rhe tofu smaller and the neon green curry. I love rhe very honest reviews. Looking forward to Annie's lentil loaf. Please serve it with french fries. 🤣 ❤ fro.m Richmond, BC
I’m a new subscriber to your channel, and really appreciate the work that you’re doing. We’re definitely going to pass on this cookbook. Thank you for the review!
Hello 😊 Jenny from North Wales 🤗 Love your cookbook reviews and looking forward to your holiday meal video 😉 p.s you should do a video as the Swedish muppet show chef 😂🤣
Hi Jeremy. Another entertaining video. The book is a bypass for me, too many substitutions. I’m not that creative. Lol. Looking forward to your Annie’s loaf recipe. I’ve tried several that are just ok, need a delicious one for our Thanksgiving. Have a great weekend!
Greeting from Lisbon, Portugal. I am a new subscriber and would ask if you would consider reviewing the Americas Test Kitchen either the Complete Plant Based Cookbook or Vegan for Everybody. I really enjoy your cookbook review format.
Love the videos..what about raw meals with sauces? 😊 " Hand Salads" 💛 When you're son tapped the cake against the table and shook his head I not only smiled,giggled but then had flashbacks of my cooking experiences. Love this channel!!
Gluten free flour needs more moisture (hydration) than wheat flour. It also needs to sit for a while. Maybe if you hydrated fully first then folded in the aquafaba?
@@pbwithjeremy sorry no. Baking cakes isn't my top skill. An extra 1/4 to 1/2 cup by ratio is a start. I have noticed that you tend to overcook cookies and other baked goods - golden brown is not 'brown'. 'How to make your cake moist Gluten-free flours tend to absorb more moisture both before and during baking than wheat flour, which can potentially result in the dry and crumbly bake. To avoid this it’s important to increase the wet:dry ingredients ratio. Wet ingredients include eggs and any liquid: milk, water, yoghurt, brewed coffee fruit purées and juices whereas dry ingredients include the gluten-free flour, cocoa powder, ground nuts or similar. If you’re used to wheat-based baking, the amount of liquid in particular might on occasion feel almost counter intuitive but fear not,- it’s this additional liquid that helps create a wonderfully moist, melt-in-the-mouth cake crumb. Increasing the wet:dry ratio deals primarily with the issue of how moist the cakes are immediately after baking and for a few hours afterwards. When it comes to the sponge cakes, we need a different trick here. Despite their high moisture absorption capacity gluten-free flours are unfortunately rather good at loosing that moisture, resulting in cakes that become dry and crumbly after a day or two. The trick here is to mix gluten free flour mixture with a bit of an almond flour, which works wonders at keeping cakes moist and fluffy for days, mostly because of its high fat content. Another ingredient worth to mention is xanthan gum, which role is not only as a glue that makes the sponges much less crumbly but also it helps to retain moisture. And the last and the simplistic solution to getting moist cakes,- it is reducing the baking time. It is very easy to overtake a sponge, so keep and eye on your cakes minutes before you hit the suggested baking time. Depending on how your oven calibrated, it may take few minutes more or fewer to be properly baked. And of course, don’t forget the toothpick test! '
Aloha PB and J😂,love the name! As a newbie appreciate the chick pea info. I have been doing all cans but want to learn how to make from scratch. I’m make the first recipe but with less heat. Thanks for the tip. Stay positive!
Love the recipes? Your thoughts on coconut milk and the saturated fats? What other lower fat milk could be used as I am in the losing weight mode? Thanks Jeremy
For curries coconut generally gives the best flavour, but you're super concerned with saturated fat (even in small amounts) you could try a cashew or an oat
Britt & Clara (7) from PA! We're so glad to have found your channel- we're really enjoying it! My daughter loves to see your kids try the foods :) My husband has celiac, so I especially appreciate that you try to make things gluten free for your wife. Do you think with that unique perspective you could say whether you think each book is celiac/gluten free friendly when you review it? It can be so tough to tell if a cookbook looks like it can work well with substitutes before you actually have it in hand and can look over the recipes and you seem successful in gf cooking! Thanks so much for all the work that you do!
Hey Britt & Clara! I'd say that the bulk of things we make are already modified to be GF - so I think most things we make, you could as well. On rare occasions I genuinely mention it. Thank for watching!!!
That's really interesting. I've had this book for a while and we have LOVED everything we've cooked from it so far. That said, we don't sub out the ingredients and I haven't tried making the cakes/desserts yet. But fair do's, something like this is always going to be subjective and I'm not cooking for kids anymore. Thanks for what you do - Catriona from Scotland
Thanks J -- one question this brought up for me is what are the easiest cookbooks for altering the serving sizes? For this particular book it's almost like the author hadn't ever made the aquafaba recipes and it's probably not good that there were no pictures.
Hey Jeremy, Diane watching from Parksville on Vancouver Island. I'm with your son, I think this book is a big fail. I wouldn't even order it from the library 😀 but kudos to you and your family for all the time and meals you made from the book. One thing is for certain, I love watching these videos.
For sure it is - but the problem is there wasn't enough liquid otherwise to allow it to just nicely fold in, instead it fell and absorbed the still dry ingredients I think. I just don't understnd the ratio he's used here - it doesn't work and it doesn't seem to have anything to do with my swaps.
I also wanted to like this book because I bought the it based on an interview I heard with the author. The recipes have not turned out the way they were supposed to from the instructions. I should have borrowed it. 😟
Okay - who was Suki? She was adorable! And you are right. Efrem has not been himself lately on these reviews. He doesn't like this cookbook. Poor fella. He's never sat at the table, with his head in his hand. You can tell he isn't enjoying the food. He's always been so jovial.
I get the fail of the chocolate cake. This is a specific type of spunge cake, called Moscovian cake. And it's insanely difficult, if not impossible to make a wfpb version of this. Vegan? Totally possible, just not wfpb. Cudos for trying though and very creative in your solution!
I'm suspecting that the coconut sugar is too dry of a sugar. Because as the sugar melts it adds extra moisture. I would of probably use something like maple syrup or date paste instead of the coconut sugar IMHO.
Sounds like a lot of recipes I’ve come across on the internet where it seemed like somebody sat around and said, “THIS sounds like it would be a good recipe!” and then wrote it up and published it without actually trying it out
Hey Jeremy this is Mike from across the water in New York State ,...... I'm going to have to agree with your son... The cookbook needs lots of help..... And I might have an idea or a new rating system for your kids about some of the cookbook food that you do with these reviews....... I'd have the family members rate them on a scale of one to five one being that it's ready for the litter box, and five being that they would pay $25 for the dish
Oh - sorry for the confusion - we use a LOT of produce and fresh stuff so our top and bottom are BOTH fridge settings. We have a full freezer in our basement.
That cereal milk ice cream is a strange concept. I mean, who wastes their cereal milk anyway? Just drink it up! I don't even know what to say about the cornflakes.....
That cake recipe - no I can't see how that would work with so little to bind it together. Crazy cake doesn't take eggs but there is a leavening agent. All that butter would make more of a brownie. I bought the book before I watched your review😢
I appreciate that you make the recipes your own, but in fairness to the authors, sometimes the variations take away from what they created. For instance, using less sugar means using less moisture in your baking (sugar counts as a liquid) and that coupled with swapping to GF flour etc. is maybe why you are not getting the intended results. That said, I think using what you have and adapting the recipes to your kitchen/diet is what Max promotes - it is not about buying more or wasting. I might try the original recipes you made and report back - that spinach curry and the stir fry looked so good!
We eat WFPB and my wife can’t eat gluten so we have to modify the recipes and I always mention that upfront. Totally understand it can sometimes change the recipe and I’ll usually allude to that. Unless you’re using a liquid sweetener it does not count towards the liquid in baking even though it is added with wet ingredients. The cake is what I think I you’re talking about - it’s just not a great recipe and is lacking liquid compared to any other cake recipe I’ve had. I really wanted to love this book…
Wow - this is overwhelmingly lovely. Thank you so much for these amazing words. It truly means a lot to me. And thank you for sharing the information up top - so helpful to me and others. Thank you for being awesome and lovely!
Ok my first comment was something along the lines of “too many curries!” But come to think of it , I haven’t had curry in a while 😂 maybe I can get back on the curry train with everyone else. Anyway it seems like this cookbook was all concept and no testing - which ironically is SUCH A WASTE!
Your kids reactions and comments are the best! They crack me up.
Haha - I'm so glad - thanks Jennifer!
Love that you HONESTLY review these books. The stand mixer looks amazing
Thanks Sam! The last thing I want is to hurt someone's feelings, but I also don't want to see people waste time or money. The stand mixer is AMAZING
Hey Jeremy, I just love this series! I know you've got a big list of cookbooks to go through but I thought I would suggest America's Test Kitchen's Complete Plant Based Cookbook. I've made a few recipes from it and it is the best cookbook I have ever had! It has nutrition information as well as super delicious food. I highly recommend the Cashew E Pepe E Funghi Pasta so yum!
I'll add to the list - but our library system is down till January - it was hacked - so I'm going to be doing books from home for a bit before getting back to the LONG list you've all sent me. And sorry for the delay in writing you!!
I just love your whole family how you include their opinions including Suki is she a family member? All you guys are very entertaining and informative.
Thanks! Suki is a family friend - but basically a member of the clan :)
Your analysis seems right on, although everyone loved the green curry. I blend fresh spinach/coconut into a spicy curry, so tasty. When roasting a pumpkin, I throw the seeds and the insides into a blender to make salad dressing. I add vinegar, garlic, chia, some water and any herbs and spices I feel like. It feels good to make something delicious out of nothing,
Oh man. I commented too soon. I was cracking up over that last dessert. No way was that chocolate cake going to be light and fluffy. Then Efrem raps it on the counter - bonk, bonk, bonk. Hilarious! OMG. But I gotta say - you know your way around the kitchen to be able to save that dessert. Those freezer things looked YUM.
Thank you! And yes - he made me crack up too :)
Love that pouring shield on the stand mixer, and the fact that it connects to the top of the mixer rather than the bowl, like the pouring shield on my kitchenaid. This looks, in many ways, to be better designed. Congrats on your new tool. I hope you use it to make holiday treats! :)
I really adore this machine :) Holiday video coming soon!
Great video as always. Your family is as authentic as you can get, which makes your content quite unique and valuable.
As for your British quandary, it is pronounced “shir”, pronounced like “burr” or “were” rather than “shire”. Yours is a very common question. I am an American and have lived in the UK since 2008. There are names here that I still need clarification for correct pronunciation. It never ceases to amaze me how much the language of our forefathers has been altered over time.
Keep doing all you do. You are altering lives with every video. With gratitude and grace!
Thank you for the pronunciation and all of the lovely words - truly means a lot!
I love how you pivot on things that aren’t working. Baking is a science-and substitutions can be tricky. Sugar is usually combined with wet ingredients, and if you substitute and reduce sugar I’m thinking that’s one reason why it was dry. Anyway-love the videos and the relatable-ness of it all ❤
Thank you!!!
I was laughing so hard when your son was saying “it’s so dry!” Too funny
Catching up on past episodes …..LOVE the enthusiasm and admiration of the new stand mixer from the three of you - that’s EXACTLY how I would have reacted! I’m so happy to know I’m not alone in my nerd-outs over kitchen and food things 😁
Not alone!
Your kids seem awesome and have ideas on flavors etc. I would like to see them both cook for you and Wolly and you both get to rate it the meal.
Ohhhhhhh I like that idea!
And really looking forward to the holiday meal video.
Thanks! It'll be closer to December
OMG best review ever!!! I just love your family and your cook book reviews! REAL LIFE!!!
Thanks so much!!
Love these videos! Also, I love the whistle song that’s always sooooo HAPPY!!!!!😆Never get rid of that whistle song😂🎉
Lu from El Paso, Texas!!
Shout out 🤗 please
Thanks!! I love it too :)
Hi Jeremy,
Thank you so much for another cookbook review video. The idea of the cake-pops was genius! I would have used chopped almonds instead of sprinkles to coat them. Sending you and your family love from Germany 🙂
Great idea! My kids jumped in and insisted on sprinkles :)
Regarding the cake fail... sugar is a liquid in baking. I think if you added some more liquid with a bit of lemon juice or vinegar and some baking powder or soda you may have had a chance. I love your spirit in the kitchen. I swap out ingredients all the time, except when baking cakes.
Thanks for the tips!
That mixer looks great! It will be fun to "play" with. Enjoy!
I love it!
Hi Jeremy, Rose from KY here; I'm a new(ish) subscriber. if you see this comment I wanted to let you know that aquafaba makes a fantastic egg substitute. I use it all the time in my baking, and in sauces. 3 Tbsp = 1 egg. I use canned chickpeas, but I imagine your home cooked ones should work just as well. I love your videos, your kids crack me up, and you and your wife always keep it positive 🙂 Looking forward to the next video 👍
How long does the home made aquafaba keep in the fridge?
At least a week - give it a whiff - it'll let you know if it's turned
Thanks! I've used it as an egg replacer as well - but appreciate this information for others to learn from!
"One pot pasta piece of *beeeep*" LOL!!! 🤣🤣🤣🤣
I like to thank you so much for your youtube cooking videos and shorts, i have been going back and fourth between meat and plant base foods for about 4 years, but now that i have found yours and one other channel videos, i am finally coming around to cooking a heck of a lot more meatless meals, and now will continue, my husband loves meat, he loves over 30% of yours which is good. i printed off tons of your recipies you have in description below of your videos, i like them allot because you make them easy to understand, and cook. keep up the good work, god bless you and your family always.
Wow - thank you! Lots more on my website as well!
I'm curious about two things:
1 - which is the other channel that's helping you?
2 - what's the recipes your husband is liking the most?
Jeremy, that is a nice mixer. I make Plant Based Gabriel’s Bean burger in the mixer. (On TH-cam) They do not bake, they are meant to go on the grill. Since it’s only me, I take about half the mix and make “meatballs” and put them in the air fryer. I put the rest of the burgers in the freezer for when I go camping. Yum! And they don’t fall apart!
Ohhh - what's the link to that recipe?
I love how you worked through some difficult to interpret recipes. I look forward to the pictures in the cookbooks I like to use.
Thank you so much!
Cake pops are a great idea. One thing that I do when I have a baking disaster like that is to make a trifle, which is a wonderful dessert to make with seasonal fruit. It's especially helpful if your cake is too dry. Get a big clear glass bowl and artfully layer cooled and cubed cake or cookies, a homemade custard or pudding (which you can make with plant milk and corn starch for GF purposes), and whatever fruit compote or preserves you have around. You can also decorate with chocolate chips or curls and vegan whipped cream if you are being extra fancy. My favorite combos are chocolate cake with cherry, spice cake with cooked apple or pear, and vanilla or pound cake with peaches or strawberries.
I've got a trifle recipe here as well - I considered that for this cake, but it was too tough even for that. th-cam.com/video/HNUdpxWurZ4/w-d-xo.html
Hi from Kathy in Templeton Massachusetts. I just started my WFPB journey. Love your videos & the Family. Thanks !! 😎😎
Congrats - you got this!!! Glad we can be part of your journey!
My favorite gluten free pasta is Tinkyada brown rice pasta. Tinkyada's instructions for cooking pasta alone include a method of bringing water to a boil. Put pasta in pot. Bring back to a boil and cook for 2 minutes. Remove from heat. Cover pot and let sit for 12-16 minutes. Makes timing sauce and pasta so much easier if cooking separately. Tinkyada has many different types including lasagna noodles. I buy macaroni and spaghetti in 10 pound packages.
Where do you find that brand? I've never seen it.
My favorite One Pot Pasta recipe:
1 Pot Pasta
8 oz. linguine pasta (I prefer Trader Joe's)
1 small or 1/2 a large red onion, halved vertically and horizontally, then cut vertically into slices
2 large tablespoonfuls nutritional yeast
1 t salt
ground black pepper
1 t each dried oregano and basil
2 or 3 garlic cloves, minced
2 shakes red pepper flakes
1 to 2 T EVOO
2 c water or broth
2 c chopped tomatoes (about 3 medium sized tomatoes)
1/4 c fresh basil, sliced (optional)
Break the pasta in half using the edge of the counter for leverage. Place pasta flat in the bottom of a large skillet. Add all the other ingredients, except fresh basil. I often add to the skillet all the ingredients except water and tomatoes then add the water and tomatoes when I'm ready to cook the dish. I put 2 c water in 4 c measuring cup, then add the chopped tomatoes and add a little more water if needed to make 4 c total. Cover skillet. Bring to a boil. Stir every 2 or 3 min. with tongs until noodles soften, then uncover and finish cooking continuing to stir every min. or so. Taste until done to your liking. Stir in fresh basil.
Email it over to us and maybe we'll include it in our Audience recipes video! - pbwithjeremy@gmail.com - thanks!!!
The fried onions are found on the shelf usually French's fried onions. Yes, they are deep fried and have significant oil in them.
YEah - no thanks! :)
I make Minute rice in the instant pot all the time! - both white and brown It's one to one ratio of water to rice and then manual high pressure for 1 minute for rice ot 5 minutes for brown. Then quick release! Works great!
Great tip! Thank you!!!
Absolutely love this series ! You & yr family are delightful !
Thank you so much!
as for the chocolate "cake", maybe you could make a trifle.
I like "bypass" it completes the alliteration. great choice of word.
Thx!!!
Another great video. Thank you Jeremy and family.
I just want to mention that I have had multiple fails with Aquafina marangue cookies and have only succeeded when making the cookies in the dehydrator. You can dehydrate a low Temps and leave them there for as long as needed to dry. I attribute all the fails to the high humidity in new Orleans! But it may just be that it deflates at higher Temps? Idk. Another tip is to use a stabilizer like a bit of arrowroot and or cream of tartar.
Thanks for sharing! I have to go back to my recipe I used last time I had success - I think you're right in that I included cream of tartar :)
Yes, seems like a mixed review, for sure. I will borrow it from the library and check it out. Thanks Jeremy and family!
Our pleasure! Let us know what you think!
@@pbwithjeremyI did take it out of the library, but it wasn’t for me. I do like the Sloppy Joe type recipe you made though. 👍
. . . just can't get enough of your super fun media...gotta admit that I don’t usually watch reruns of vids, but you just made me realize that I am going to binge watch reruns of your family vids...btw, cute when Annie wore silly overdone lipstick & still luvvv your fun fun wife... 🥰🥰🥰
Ahhhh - glad you're enjoying it so much!
"Crispy onions" are deep fried shallots, available in Asian grocery stores.
Lol, love your comment about the pumpkin seeds. I always love them when they are freshly baked but then I forget about them or they just go stale.
YUP!!!
my husband loved the taco soup, and fig bars. the other person i like is the author of plant base warriors, they rock also, love there green goddis dressing.
Mmmmm - such good dressing! Glad your hubby liked!!!
Great review video. The recipes mostly looked like “a good idea” but not so good in the execution. I sometimes think some of the writers of a lot of the current cookbooks don’t have a lot of basic training. And on that when you have aqua faba to add to a cake recipe, try adding a third of the aqua faba first and stirring that through to loosen the mixture and then gently fold in the rest. It might not have helped the cake recipe in this video but it is the way I was taught to add the meringue type mixture to cake batter.
Thanks for your insight here!
The aqua fave need it to be very firm same thing like the 🥚 you have to try it tourning the bowl to check if is ready to bake🎉
Good to know!
"You want something else? MAKE IT YOURSELF!" LOL Thats exactly what I would've said ..... I love your videos 🤣🤣🤣
Haha :) Glad you liked that :)
You turned the cake desaster into beautiful cake-pops! It's great that you turn recipes into wfpb, would you either like to do that with a poppyseed cake recipe? It's the only thing I really miss since I'm wfpb.
Do you have a recipe from before you went WFPB? I can modify it and include it in a future video - just e-mail it to me: pbwithjeremy@gmail.com
I love your videos. I enjoy your wife and kids honest reactions to the recipes. I’d like to add a book to your list.. “Plant Powered Families” by Dreena Burton. It’s one of her older books. Its kid friendly for sure! I’ve enjoyed everything I’ve made from this book. I’d enjoy your input on this one 👍
I'll add to the list - but our library system is down till January - it was hacked - so I'm going to be doing books from home for a bit before getting back to the LONG list you've all sent me. And sorry for the delay in writing you!!
French fried onions are awesome and not greasy. Americans put them on green bean casserole.
Wow, can't wait for this one!!
I'm really enjoying the cookbook series! Have you tried anything from the Engine 2 Cookbook by Rip Esselstyn and Jane Esselstyn? I have their Plant Based Women Warriors, so I enjoyed watching you cook from that. The Engine 2 recipes sound like pretty hearty comfort food. (I'm going to try LifeofChet's suggestion below of the ATK book too - thanks!)
I've used that book but haven't reviewed it here - on the list!
I wanted to like this book more. The only 2 recipes I would try is the stir fry and cut rhe tofu smaller and the neon green curry.
I love rhe very honest reviews.
Looking forward to Annie's lentil loaf. Please serve it with french fries. 🤣
❤ fro.m Richmond, BC
Hahaha - Yes - ANnie's Loaf with French Fries would be her perfect meal!
I’m a new subscriber to your channel, and really appreciate the work that you’re doing. We’re definitely going to pass on this cookbook. Thank you for the review!
Welcome aboard! Our pleasure!
Hello :)
Thank you so much for showing us how to make our own aqua faba:))
Any time!
Hello 😊 Jenny from North Wales 🤗 Love your cookbook reviews and looking forward to your holiday meal video 😉 p.s you should do a video as the Swedish muppet show chef 😂🤣
Ha! Part of me agrees - I think 15% of the audience would love it and the rest would revolt :)
Wow! Max Le Manna!! 🙌
Hi Jeremy. Another entertaining video. The book is a bypass for me, too many substitutions. I’m not that creative. Lol. Looking forward to your Annie’s loaf recipe. I’ve tried several that are just ok, need a delicious one for our Thanksgiving. Have a great weekend!
Thanks - Annie's Loaf coming sooooooon.
Greeting from Lisbon, Portugal. I am a new subscriber and would ask if you would consider reviewing the Americas Test Kitchen either the Complete Plant Based Cookbook or Vegan for Everybody. I really enjoy your cookbook review format.
Thanks! All those are on my list :)
Love the videos..what about raw meals with sauces? 😊
" Hand Salads" 💛
When you're son tapped the cake against the table and shook his head I not only smiled,giggled but then had flashbacks of my cooking experiences. Love this channel!!
Glad you're enjoying! Yeah - I had to stop myself from laughing really hard when he did that too :)
Gluten free flour needs more moisture (hydration) than wheat flour. It also needs to sit for a while. Maybe if you hydrated fully first then folded in the aquafaba?
Do you know the ratio of how much more hydration?
@@pbwithjeremy sorry no. Baking cakes isn't my top skill. An extra 1/4 to 1/2 cup by ratio is a start. I have noticed that you tend to overcook cookies and other baked goods - golden brown is not 'brown'.
'How to make your cake moist
Gluten-free flours tend to absorb more moisture both before and during baking than wheat flour, which can potentially result in the dry and crumbly bake. To avoid this it’s important to increase the wet:dry ingredients ratio. Wet ingredients include eggs and any liquid: milk, water, yoghurt, brewed coffee fruit purées and juices whereas dry ingredients include the gluten-free flour, cocoa powder, ground nuts or similar. If you’re used to wheat-based baking, the amount of liquid in particular might on occasion feel almost counter intuitive but fear not,- it’s this additional liquid that helps create a wonderfully moist, melt-in-the-mouth cake crumb.
Increasing the wet:dry ratio deals primarily with the issue of how moist the cakes are immediately after baking and for a few hours afterwards. When it comes to the sponge cakes, we need a different trick here. Despite their high moisture absorption capacity gluten-free flours are unfortunately rather good at loosing that moisture, resulting in cakes that become dry and crumbly after a day or two. The trick here is to mix gluten free flour mixture with a bit of an almond flour, which works wonders at keeping cakes moist and fluffy for days, mostly because of its high fat content. Another ingredient worth to mention is xanthan gum, which role is not only as a glue that makes the sponges much less crumbly but also it helps to retain moisture.
And the last and the simplistic solution to getting moist cakes,- it is reducing the baking time. It is very easy to overtake a sponge, so keep and eye on your cakes minutes before you hit the suggested baking time. Depending on how your oven calibrated, it may take few minutes more or fewer to be properly baked. And of course, don’t forget the toothpick test! '
Aloha PB and J😂,love the name!
As a newbie appreciate the chick pea info. I have been doing all cans but want to learn how to make from scratch. I’m make the first recipe but with less heat. Thanks for the tip. Stay positive!
Thanks for watching - glad to have you here!
Looking forward to it. X
Love the recipes?
Your thoughts on coconut milk and the saturated fats?
What other lower fat milk could be used as I am in the losing weight mode?
Thanks Jeremy
For curries coconut generally gives the best flavour, but you're super concerned with saturated fat (even in small amounts) you could try a cashew or an oat
Britt & Clara (7) from PA! We're so glad to have found your channel- we're really enjoying it! My daughter loves to see your kids try the foods :) My husband has celiac, so I especially appreciate that you try to make things gluten free for your wife. Do you think with that unique perspective you could say whether you think each book is celiac/gluten free friendly when you review it? It can be so tough to tell if a cookbook looks like it can work well with substitutes before you actually have it in hand and can look over the recipes and you seem successful in gf cooking! Thanks so much for all the work that you do!
Hey Britt & Clara! I'd say that the bulk of things we make are already modified to be GF - so I think most things we make, you could as well. On rare occasions I genuinely mention it. Thank for watching!!!
That's really interesting. I've had this book for a while and we have LOVED everything we've cooked from it so far. That said, we don't sub out the ingredients and I haven't tried making the cakes/desserts yet. But fair do's, something like this is always going to be subjective and I'm not cooking for kids anymore. Thanks for what you do - Catriona from Scotland
Thanks for your perspective on the book! Very interesting. What were your fav recipes?
crispy onions is an American thing. We put it on our green bean casserole at Thanksgiving. It is fried.
Thanks Beth. I'll pass.
Always love your videos. I didn't realize you have to boil the aqua faba when you make your own as I often do. About how long?
I just find homemade starts off too watery. Just needs to be boiled down till it's about a gravy consistency.
Awesome video! Please review the Veganomicon.
Already did: th-cam.com/video/xZj9eG7kTtY/w-d-xo.html
Jeremy how long does aquafaba last in the refrigerator? I make homemade chickpeas twice a week and never save the liquid but it seems like I should. 😮
Start saving it - it lasts at least a week, give it a whiff - your nose will tell you if it's off.
Hi Jeremy. How long do you have to cook the aquafaba to cook it down? Also how long does it last? I love your videos!
It depends how watery it is... I like to get it to the consistency of a light gravy if that makes sense...
yeahh I want a shoutout :D I am Loes from the Netherlands ! Yihaaaa ! You say it like 'loose'
Thanks for the pronunciation!!!
Thanks J -- one question this brought up for me is what are the easiest cookbooks for altering the serving sizes? For this particular book it's almost like the author hadn't ever made the aquafaba recipes and it's probably not good that there were no pictures.
Not sure how to answer the question about the cookbooks and serving sizes...
no words
Except for those ones.... :)
Hey Jeremy, Diane watching from Parksville on Vancouver Island. I'm with your son, I think this book is a big fail. I wouldn't even order it from the library 😀 but kudos to you and your family for all the time and meals you made from the book. One thing is for certain, I love watching these videos.
Glad you're enjoying the videos! I think your assessment is spot-on
le veneziane corn pasta….much better gluten free pasta that cooks and tastes like wheat pasta. You gotta try it!
Can you get it in Canada?
The whipped aquafaba in the cake is probably to mimic whipped egg whites.
For sure it is - but the problem is there wasn't enough liquid otherwise to allow it to just nicely fold in, instead it fell and absorbed the still dry ingredients I think. I just don't understnd the ratio he's used here - it doesn't work and it doesn't seem to have anything to do with my swaps.
I also wanted to like this book because I bought the it based on an interview I heard with the author. The recipes have not turned out the way they were supposed to from the instructions. I should have borrowed it. 😟
It happens!
I think i’ll pass on the cookbook. Love your family!
Thank you!!!
Okay - who was Suki? She was adorable! And you are right. Efrem has not been himself lately on these reviews. He doesn't like this cookbook. Poor fella. He's never sat at the table, with his head in his hand. You can tell he isn't enjoying the food. He's always been so jovial.
Suki is a family friend and she's a hoot :) Glad you enjoyed her cameo :)
Sounds like Max needs a recipe tester for his recipes!
I have to agree - doesn't feel like they were tested all that well...
Hi. Brand new subscriber here. Barbara from Pennsylvania.
Thanks for subbing!
I get the fail of the chocolate cake. This is a specific type of spunge cake, called Moscovian cake. And it's insanely difficult, if not impossible to make a wfpb version of this. Vegan? Totally possible, just not wfpb. Cudos for trying though and very creative in your solution!
Thanks for this intel!!!!
I'm suspecting that the coconut sugar is too dry of a sugar. Because as the sugar melts it adds extra moisture. I would of probably use something like maple syrup or date paste instead of the coconut sugar IMHO.
Fair point.
Sounds like a lot of recipes I’ve come across on the internet where it seemed like somebody sat around and said, “THIS sounds like it would be a good recipe!” and then wrote it up and published it without actually trying it out
Yeah - or they made it once and then tried to remember how they did it and never had others try it.
How much do u use food processor I have a vitamix but doesn't always works
I use it A LOT. I love it. Super worthy purchase.
OK thanks blender kinda to powerful for some things thanks
Yeah - you need something inbetween. I think it's a worthwhile purchase
I just love how you salvage recipes that go sideways! Gonna skip this cookbook, though. 😅
Thank you!!!!
PC Crispy Onions at Loblaws
Crispy onions = French’s Onions - as in green bean casserole
Hello from Maastricht in the Netherlands. Next time the Korean Vegan?
It’s on my list but there’s a bunch of other books ahead of it. Stay tuned!
Hey Jeremy this is Mike from across the water in New York State ,...... I'm going to have to agree with your son... The cookbook needs lots of help..... And I might have an idea or a new rating system for your kids about some of the cookbook food that you do with these reviews....... I'd have the family members rate them on a scale of one to five one being that it's ready for the litter box, and five being that they would pay $25 for the dish
Thanks MIchael! I'll consider that system... Not sure the kids will go for it - but appreciate the idea!
Yes we roasted the pumpkin seeds, tasted them then threw them in the trash. At least we tried 😅.
Birds and squirrels really like them, so you can put them out for your animal friends. I toast mine in the air fryer after I season them.
@@lauraz8349 next time, we have plenty of squirrels!
Hi from Carlina & grandson Jeramyah from Illinois USA.
Hi!!! I've never seen that spelling - is it pronounced the same as Jeremiah?
@@pbwithjeremy yes, it is pronounced as the traditional Jeremiah, just a different spelling. He is 8 years old. 😊
Lovely. So fun that you share our channel with him. Tell him hello from one Jeremy to another!
Also? Wondering how long the aqua fans last?? Thank you
🫘 bean water
Up to a week - can be longer - give it a smell :)
Wait... you can freeze hummus? I saw a bunch in your freezer!
Oh - sorry for the confusion - we use a LOT of produce and fresh stuff so our top and bottom are BOTH fridge settings. We have a full freezer in our basement.
Wait.... but that's a brilliant idea, too!!!
Thanks :) @@kariswift7899
Try this one? Fix it and Forget it Plant-based Comfort Food Cookbook by Hope Comerford
Thank you - so sorry I'm late to respond to this!
Surprised that the recipe didn't ask you to take out the shitake stem, which is hard and woody typically.
Yeah - it didn't. Weird.
That cereal milk ice cream is a strange concept. I mean, who wastes their cereal milk anyway? Just drink it up! I don't even know what to say about the cornflakes.....
All of these thoughts and more :)
Right off the bat I’d say too much work for me🙂
A pumpkin is actually a fruit I know it’s crazy😮
I think humans associate sweet with fruit in our brains, but it's more about it's make up
@@pbwithjeremy yes
That cake recipe - no I can't see how that would work with so little to bind it together. Crazy cake doesn't take eggs but there is a leavening agent. All that butter would make more of a brownie. I bought the book before I watched your review😢
If you've already got it I'm sure there's things in there tht you'll enjoy. That cake recipe though.... not a winner...
To be fair you did not use the same ingredients that were in the recipes.
Yup. And I stated that up front and through-out.
I appreciate that you make the recipes your own, but in fairness to the authors, sometimes the variations take away from what they created. For instance, using less sugar means using less moisture in your baking (sugar counts as a liquid) and that coupled with swapping to GF flour etc. is maybe why you are not getting the intended results.
That said, I think using what you have and adapting the recipes to your kitchen/diet is what Max promotes - it is not about buying more or wasting.
I might try the original recipes you made and report back - that spinach curry and the stir fry looked so good!
We eat WFPB and my wife can’t eat gluten so we have to modify the recipes and I always mention that upfront. Totally understand it can sometimes change the recipe and I’ll usually allude to that. Unless you’re using a liquid sweetener it does not count towards the liquid in baking even though it is added with wet ingredients. The cake is what I think I you’re talking about - it’s just not a great recipe and is lacking liquid compared to any other cake recipe I’ve had. I really wanted to love this book…
Wow - this is overwhelmingly lovely. Thank you so much for these amazing words. It truly means a lot to me. And thank you for sharing the information up top - so helpful to me and others. Thank you for being awesome and lovely!
We'll just have to do that here on the channel - thank you for all these sentiments :) You've very lovely!@@Jaco-Traut
Ok my first comment was something along the lines of “too many curries!” But come to think of it , I haven’t had curry in a while 😂 maybe I can get back on the curry train with everyone else.
Anyway it seems like this cookbook was all concept and no testing - which ironically is SUCH A WASTE!
There's such a variety of curries out there, easy to keep it fresh :) What's your fav kind?
@@pbwithjeremyThai green curry 🤩 it’s so good - and to quote Annie “ITS SO GREEN!@ 😂
hehehe :)
I do wonder how you can totally change the ingredients of the recipes and then say the cookbook is at fault.
I'm going to talk about my thoughts on this in a video coming out tomorrow :)
This was disappointing 😅😅 I had high hopes for this one 🤦♀️
You and me both!