I bought your cookbook I made curry in a hurry. I loved it ! Let me tell you that hint about putting the lentils on top was GOLD! First of all it’s a dump and go, fantastic I’m tired. Second I used frozen cauliflower 4 cups of frozen mixed vegetables added everything else. For the greens frozen spinach. All opened bags that needed to be used. Most importantly it was delicious. What I liked was it wasn’t too juicy the texture was perfect.😍 I have thrown out so much food since going vegan. This recipe is a keeper
You can grind flax seeds in a small electric coffee grinder. It's also handy for grinding nuts: and other seeds. we grind them separately - the softer ones and harder ones grind differently - then mix in a container and refridherate. That way we can easily add to porridge without heating them. It goes soft and creamy on top of porridge/ yoghurt.
When people tell me they don't have an instant pot or don't know what it is, I feel like I am talking to an Amish or some such. Legumes and whole grains for the win.
Hello from Karen from Hanover Massachusetts I make my oatmeal in the pot in pot method. I put the trivet in at least a cup of water. I put in a Pyrex bowl. I add a 1/4 of oatmeal 1/4 cup of almond milk.i add 2 slices of apple 2 slices of banana and cinnamon. I cook on manual for 6 minutes do a natural release. I add frozen cherries. I leave that in the pot to defrost. Then I add a tablespoon of flaxseed 1 tablespoon of chia seeds
I have 3 Instant Pots, two 6-qt and 1 3-qt. I use them every day, sometimes all 3, for beans, greens, grains, steel cut oats, etc. The delayed start is a wonderful feature!!
@@antheaphillips5679 Same. I have a 3, 6, and 8 qt. I use them all through out each week. I cannot recall the last time I used my stove for something other than cooling my batch cooked meals from the Instant Pots.
For the yogurt, i always save the whey for the next batches. I freeze the whey for that purpose. You can always add back some of the whey after straining to get the consistency just the whey (haha) you like it.
Hiya from Gabriola Island in BC. Great video. Here's my recipe for plain soy yogurt: 1 litre (~4 cups) of soy milk (I use Eden Organic in the tetra pak, with no ingredients other than soy beans and water.) 2 tablespoons of plant yogurt from the previous batch, or store-bought Take two half-litre (2-cup) jars with lids and add about an inch of soy milk to each. Add 1 tablespoon of yogurt to each jar, mix really well, then fill the jars to near the top with soy milk and mix again. I just use a whisk. Place in the instant pot, adding the lids loosely on top. Use the yogurt setting at 107F for 9 hours. Increase the time if you like it tangier. Let it cool for about 15 minutes on the counter, tighten the lids and refrigerate. This makes a fairly thick yogurt, although there's a bit whey that forms when you scoop it out. I add that to whatever grain I'm eating for breakfast because it's supposed to be healthy. Otherwise you could stir it, but then the yogurt's too thin for me. Or, you can just pour it out if you don't like it. I've had the same thing happen with store-bought yogurt. Note: there's a little more than 4 cups in a litre so I use the rest of the soy milk to make overnight oats or chia pudding.
@@pbwithjeremy No, the starter doesn't have to be soy yogurt. The only plant-based yogurt I can find here is plain Yoggu coconut so I use that. ETA: Sorry, I should have mentioned this before, but it's really important to use an unopened tetra pak container of soy milk or you could introduce harmful bacteria into your yogurt. There's a process that involves heating the milk to sterilize it if necessary, but I'm too lazy to do that, hence the tetra pak.
Nicole from Ottawa🇨🇦!! I’ve made all those things in my instant pot. Also, the most used kitchen appliance. I’ve never had water separation like that in my yogurt. I’ve heard you need to use a really clean plant milk (no additives). I’ve even gone so far as to make my own soy milk from fry soy beans and then make the yogurt. Have you made your own pepperoni using the same basic recipe and just swap out spices and a smaller log.
I’ve had an instant pot since before they became popular and I use it a lot. One of the things I love about it is just what you said - no babysitting a pot. A frequent use of the cooker is when I cook little potatoes and Brussels sprouts together in it (each in their own dish in it) for about 4-5 minutes depending on the size of the potatoes and little cabbages.
Wife Robin here. I’d really love to see some recipes that are nut free, tofu free, no coconut as cholesterol and high Lipoprotien a need to have some of your great ideas! Soup one is a good option though. Please consider a few for us folks out here who have this need. I personally like taking rolled oats on sheet pan bake 350 for 9 min turning every 3 min then have for week add Ceylon ground flax/chia seeds optional and fruit of choice along with oat milk or choice plant milk or water. I always disliked oatmeal texture it’s better for me this way. Thanks
Hi Robin! Thanks so much for sharing your idea and needs-I'd absolutely love to try making a video that caters to people with similar dietary restrictions. It sounds like your baked oats solution is a fantastic way to enjoy oatmeal without the texture issues-I’ve got an Oat Bake recipe that I LOVE. To make sure I’m hitting all the right notes for recipes like this, I’d love to hear more about what types of meals or ideas you’re looking for. If you want to email me with some details about your needs and preferences, it’ll help me put together something that really works for you and others in your situation. Looking forward to hearing more! 😊
I’m going to try the Seitan Deli Meat, please could you let me know the weight of the packet of tofu you used as it looks a lot bigger than the one I buy which is 300gm.
If you're making plant-based gyros, you'll want to capture the classic Greek flavors. Here’s a seasoning blend that works great for gyro-style seitan, tofu, mushrooms, or even chickpeas: Classic Gyro Seasoning Blend: 2 tsp oregano (Greek oregano if possible) 1 tsp ground cumin 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried rosemary (or fresh, finely minced) 1/2 tsp ground coriander 1/2 tsp thyme 1/2 tsp black pepper 1/4 tsp cinnamon (optional but adds depth) 1/4 tsp ground cloves or nutmeg (just a pinch for that Mediterranean warmth) 1/2 tsp salt (adjust to taste) For extra depth: A squeeze of lemon juice A splash of red wine vinegar A drizzle of tamari or soy sauce (if making seitan or tofu)
I bought your cookbook I made curry in a hurry. I loved it ! Let me tell you that hint about putting the lentils on top was GOLD! First of all it’s a dump and go, fantastic I’m tired. Second I used frozen cauliflower 4 cups of frozen mixed vegetables added everything else. For the greens frozen spinach. All opened bags that needed to be used. Most importantly it was delicious. What I liked was it wasn’t too juicy the texture was perfect.😍 I have thrown out so much food since going vegan. This recipe is a keeper
Thank you so much for sharing that-it totally made my day! I’m so glad you loved the *Curry in a Hurry*! That lentil-on-top trick really is a game-changer, right? Perfect for those “I’m too tired for life” moments. 😊 I love how you made it your own with frozen cauliflower, mixed veggies, and spinach-it’s exactly the kind of flexibility I was hoping this recipe would encourage. And the fact that it helped you save those odds and ends from the freezer? *Chef’s kiss*! Hearing that it was not only delicious but also the perfect texture-and that it’s a keeper-means so much. I get it about throwing out food; it’s such a frustrating part of the journey sometimes, but you’re finding your groove, and I’m here for it. Thanks for giving the recipe a go and for the amazing feedback! 💚
My instant pot is my most treasured kitchen appliance 😊
I feel that!
I bought your cookbook I made curry in a hurry. I loved it ! Let me tell you that hint about putting the lentils on top was GOLD!
First of all it’s a dump and go, fantastic I’m tired.
Second I used frozen cauliflower 4 cups of frozen mixed vegetables added everything else. For the greens frozen spinach. All opened bags that needed to be used.
Most importantly it was delicious. What I liked was it wasn’t too juicy the texture was perfect.😍
I have thrown out so much food since going vegan. This recipe is a keeper
You can grind flax seeds in a small electric coffee grinder. It's also handy for grinding nuts: and other seeds. we grind them separately - the softer ones and harder ones grind differently - then mix in a container and refridherate. That way we can easily add to porridge without heating them. It goes soft and creamy on top of porridge/ yoghurt.
Love that!
When people tell me they don't have an instant pot or don't know what it is, I feel like I am talking to an Amish or some such. Legumes and whole grains for the win.
@@jedmaple you are so right!
Call me brother Hezekiah because I don't have one hahahaha. Soon tho, I'm looking at the one this guy here has
Hello from Karen from Hanover Massachusetts
I make my oatmeal in the pot in pot method. I put the trivet in at least a cup of water. I put in a Pyrex bowl. I add a 1/4 of oatmeal 1/4 cup of almond milk.i add 2 slices of apple 2 slices of banana and cinnamon. I cook on manual for 6 minutes do a natural release. I add frozen cherries. I leave that in the pot to defrost. Then I add a tablespoon of flaxseed 1 tablespoon of chia seeds
I have 3 Instant Pots, two 6-qt and 1 3-qt. I use them every day, sometimes all 3, for beans, greens, grains, steel cut oats, etc. The delayed start is a wonderful feature!!
I bet! They're so versatile! You’re an IP Pro!
@@antheaphillips5679 Same. I have a 3, 6, and 8 qt. I use them all through out each week. I cannot recall the last time I used my stove for something other than cooling my batch cooked meals from the Instant Pots.
For the yogurt, i always save the whey for the next batches. I freeze the whey for that purpose. You can always add back some of the whey after straining to get the consistency just the whey (haha) you like it.
Wow, I made the yogurt (so easy!) and it was fantastic, and I just made the deli meat… WOW, AGAIN! Thank you so much for these recipes!
Yeah!!!! So glad you did these :)
Hiya from Gabriola Island in BC. Great video.
Here's my recipe for plain soy yogurt:
1 litre (~4 cups) of soy milk (I use Eden Organic in the tetra pak, with no ingredients other than soy beans and water.)
2 tablespoons of plant yogurt from the previous batch, or store-bought
Take two half-litre (2-cup) jars with lids and add about an inch of soy milk to each.
Add 1 tablespoon of yogurt to each jar, mix really well, then fill the jars to near the top with soy milk and mix again. I just use a whisk.
Place in the instant pot, adding the lids loosely on top. Use the yogurt setting at 107F for 9 hours. Increase the time if you like it tangier.
Let it cool for about 15 minutes on the counter, tighten the lids and refrigerate.
This makes a fairly thick yogurt, although there's a bit whey that forms when you scoop it out. I add that to whatever grain I'm eating for breakfast because it's supposed to be healthy. Otherwise you could stir it, but then the yogurt's too thin for me. Or, you can just pour it out if you don't like it. I've had the same thing happen with store-bought yogurt. Note: there's a little more than 4 cups in a litre so I use the rest of the soy milk to make overnight oats or chia pudding.
That sounds delicious! Does it have to be soy yogurt to start?
@@pbwithjeremy No, the starter doesn't have to be soy yogurt. The only plant-based yogurt I can find here is plain Yoggu coconut so I use that.
ETA: Sorry, I should have mentioned this before, but it's really important to use an unopened tetra pak container of soy milk or you could introduce harmful bacteria into your yogurt. There's a process that involves heating the milk to sterilize it if necessary, but I'm too lazy to do that, hence the tetra pak.
We love our Instant Pot! It is a game changer for beans and think of the savings in time and energy! Love your channel and your family.
Nicole from Ottawa🇨🇦!! I’ve made all those things in my instant pot. Also, the most used kitchen appliance. I’ve never had water separation like that in my yogurt. I’ve heard you need to use a really clean plant milk (no additives). I’ve even gone so far as to make my own soy milk from fry soy beans and then make the yogurt. Have you made your own pepperoni using the same basic recipe and just swap out spices and a smaller log.
Hi Nicole - that's what woolie does too - she makes her own soy milk first.
To add a little protein add some red lentils to your oatmeal recipe, Learned this from Brenda Davis, plant based RD
I’ve never tried red lentils in oatmeal - I’ll have to give it a go!
Loved the intro and you know who you are. I just brought a beautiful Insta pot brand new in the box from Goodwill for 20 bucks he he.😊
You're going to love using it! That's a great price!
Wow. Nice find.
I’ve had an instant pot since before they became popular and I use it a lot. One of the things I love about it is just what you said - no babysitting a pot. A frequent use of the cooker is when I cook little potatoes and Brussels sprouts together in it (each in their own dish in it) for about 4-5 minutes depending on the size of the potatoes and little cabbages.
I love to add 1/2 cup of riced cauliflower to up the nutrients without the taste
Wonderful recipes! I also like the background music for curry in a hurry, very angelic and relaxing 🥰
I'm so glad the music set the right mood for your curry!
5 yummy 😋😋😋😋😋 instant pot recipes Jeremy and my instant pot is my most used & loved 🥰kitchen appliance. Love ❤ Jeremy & family.
I’ve got soy yogurt going in the instant pot as I watch your video. And I made your deli faux turkey yesterday.
Sounds like you're on a roll with the Instant Pot!
I have a a 3qt and a 6qt. Love both. I am going to try all these treasures. Thanks so much for your inspiring work. ❤️ 👍
You are so welcome!
Ok, you convinced me. I will find space and get an instant pot.❤
You're going to love it!
You make cooking look so easy and enjoyable.😊
I try!
I made dulce de leche super fast.
Ohhh???? What’s your recipe?
Wife Robin here. I’d really love to see some recipes that are nut free, tofu free, no coconut as cholesterol and high Lipoprotien a need to have some of your great ideas! Soup one is a good option though. Please consider a few for us folks out here who have this need. I personally like taking rolled oats on sheet pan bake 350 for 9 min turning every 3 min then have for week add Ceylon ground flax/chia seeds optional and fruit of choice along with oat milk or choice plant milk or water. I always disliked oatmeal texture it’s better for me this way. Thanks
Hi Robin! Thanks so much for sharing your idea and needs-I'd absolutely love to try making a video that caters to people with similar dietary restrictions. It sounds like your baked oats solution is a fantastic way to enjoy oatmeal without the texture issues-I’ve got an Oat Bake recipe that I LOVE.
To make sure I’m hitting all the right notes for recipes like this, I’d love to hear more about what types of meals or ideas you’re looking for. If you want to email me with some details about your needs and preferences, it’ll help me put together something that really works for you and others in your situation. Looking forward to hearing more! 😊
Looking at the Curry to try!
Let me know what you think!
How do I get your hard copy cookbook?
Hi Peggy - e-mail me with your full mailing address: pbwithjeremy@gmail.com
I’m going to try the Seitan Deli Meat, please could you let me know the weight of the packet of tofu you used as it looks a lot bigger than the one I buy which is 300gm.
The one we use is 340g
-Not sure if I missed it, but do you wait a certain number of minutes before releasing pressure or do you do a natural pressure release? Thank you!
Depends on what you're making, really. I like to let some things naturally release for about 10 minutes at least.
@ thanks!
I am from Monden NV too!
Minden.
I have never made seitan. What seasonings would I use if I made gyros?
If you're making plant-based gyros, you'll want to capture the classic Greek flavors. Here’s a seasoning blend that works great for gyro-style seitan, tofu, mushrooms, or even chickpeas:
Classic Gyro Seasoning Blend:
2 tsp oregano (Greek oregano if possible)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried rosemary (or fresh, finely minced)
1/2 tsp ground coriander
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp cinnamon (optional but adds depth)
1/4 tsp ground cloves or nutmeg (just a pinch for that Mediterranean warmth)
1/2 tsp salt (adjust to taste)
For extra depth:
A squeeze of lemon juice
A splash of red wine vinegar
A drizzle of tamari or soy sauce (if making seitan or tofu)
@@pbwithjeremythank you. I think I’ll try it.
I put the yoghurt I make in the instant pot in the fridge and cool it before I stir it.
Did you use the "steam" setting on the Instant Pot for the deli meat or just manual pressure setting?
Steam setting!
@@pbwithjeremy Perfect! Thank you!
There is no steam setting on my instant pot ! 😢.
Which kind do you have? I imagine you could steam just using Manual Pressure
Thanks, Jeremy, will just try pressure setting with the steam rack.
Can I check, What's the weight of the pack of tofu? We don't have the same size packs in the uk.
They're usually 400g
Whenever I try to cook rolled oats in the instant pot the Burn sign comes on so I switched to steel cut oats.
Either you’re cooking them too long then. Or you don’t have enough liquid
@ I did 1 cup of rolled oats to 2c water. 2 min high pressure. But less than a minute into it the Burn sign comes on.
Perhaps contact the company - that's not normal...
@@pbwithjeremy I’ll try that. Though steel cut works just fine at 1:3 ratio 4min hp natural release. Never burns
Oh! Do you have 2 kitchens?
Sort of..... our January Mailbag video explains it :)
I coolol Te
I bought your cookbook I made curry in a hurry. I loved it ! Let me tell you that hint about putting the lentils on top was GOLD!
First of all it’s a dump and go, fantastic I’m tired.
Second I used frozen cauliflower 4 cups of frozen mixed vegetables added everything else. For the greens frozen spinach. All opened bags that needed to be used.
Most importantly it was delicious. What I liked was it wasn’t too juicy the texture was perfect.😍
I have thrown out so much food since going vegan. This recipe is a keeper
Thank you so much for sharing that-it totally made my day! I’m so glad you loved the *Curry in a Hurry*! That lentil-on-top trick really is a game-changer, right? Perfect for those “I’m too tired for life” moments. 😊
I love how you made it your own with frozen cauliflower, mixed veggies, and spinach-it’s exactly the kind of flexibility I was hoping this recipe would encourage. And the fact that it helped you save those odds and ends from the freezer? *Chef’s kiss*!
Hearing that it was not only delicious but also the perfect texture-and that it’s a keeper-means so much. I get it about throwing out food; it’s such a frustrating part of the journey sometimes, but you’re finding your groove, and I’m here for it. Thanks for giving the recipe a go and for the amazing feedback! 💚