does that mean she was vegan? what animal products if any did she eat? did you have a vegan pregnancy? what animal foods did you eat during pregnancy, if any?
So wonderful having 3 generations working together. You should do it more often so that a wider audience including the younger generation is converted to whole food plant based SOS eating.
Recipe for bacon sauce: (I slowed the video down so I could write the recipe) 1 T tamari or soy sauce, a pinch of nutritional yeast, 2 T liquid smoke, 2 T maple syrup, 1/2 t garlic powder, 1/2 t onion powder, 1/4 t smoked paprika, 1/4 t black pepper. Also, here is how I make French toast. Put 1/2 cup raw cashews in a blender with 1 cup water. Whiz until smooth. Pour into a dish and dip bread into the mixture. Sprinkle with cinnamon. Cook on non-stick griddle. Perfect every time.
Crile is so adorable, helping and encouraging Ann. It’s sort of like bakon baklava. She’s such a calm young woman, more like Dr. E. Why be civilized with plants? Who can wait for that! You all are so blessed to have a close family.
And I have never seen a woman of any age radiate health and vitality like she does. She is radiant, which of course makes her beautiful, too . Amazing to see the results of this diet in someone who was raised on it.
When I lived in Cali, I had the privilege of being in the kitchen with a family of Mexican women making tamales, and a family of VietNamese women making spring rolls. The ease and banter was just like this - teaching and teasing each other, and I miss them.
This is sooo much easier if you put the water in one plate and the sauce on another plate. Take two full sheets of rice paper, holding them together, dip and roll in the water until wet, about 10 seconds, then lay on the plate with sauce and push air bubbles out with your fingers while making sure the paper is covered. Next, place on a cutting board and THEN slice with a pizza cutter. Much much less complicated, faster and the rice paper doesn't break. I make this for breakfast almost every morning, (with only my two hands...lol) and from start to finish it's easily less than 10 minutes including the 7 minutes of baking.
Don't you have to put the sauce "between" the sheets? You said dip the sheets in water together. Don't they stick together once wet? How do you get the sauce between them?
Justice. When I put it on the plate as I'm pushing out the bubbles, the sauce spreads around the paper. I flip it over and do the same thing on the other side. The sauce doesn't get in between the paper, but it coats it well. It has plenty of sauce, but if you want more, you could brush it on with a pastry brush after you slice it and put it on the parchment paper.
I've gone from loving your dad because I'm a 5-way bypass patient I wish I had discovered him sooner in my life but I've gone from loving him to both of you and your brother as well and I think what you are doing is fabulous sharing your delicious recipes with the world and helping transform all of us to better healthier versions of ourselves thank you much Love sent from Vancouver Island! XOX
Of all the many ways to make plant-based bacon (tofu, seitan, daikon, tempeh, etc) rice paper bacon has been my favorite for the last 5 years. Makes a great BLT!
@@maxinehj It's easier to soak two sheets first and also into the sauce then cut with pizza cutter when wet. Faster and easier. The Burger Dude features this method.
What a great kid, calm like wind, like rain. I just made a bunch of different hummuses for my fridge, oil free, taste explosions. Thanks for all the tips.
French toast is called in France "pain perdu" (lost bread) in Germany it is called "arme Ritter" (poor knight) in British English an alternative name is "poor knights of Windsor" I was always taught to make it with stale bread French bread in modern form goes stale in hours hence you queue at the boulangerie at breakfast and at lunch for a baguette and might have "pain perdu" for a dessert in the evening The bread is not wholemeal nor sourdough unfortunately The reason for the stale bread is that it absorbs the mixture better.
@@claudinevandamme4809 Here in Germany we have "Vortagsladen" bread shops (basically yesterday's bread) And it makes excellent French toast and also excellent baguette pizzas too.
Omg I love this!!!!! I love that you have crile teaching us a recipe!! I already commented on one of rips insta posts that I’d love to hear her on the Plantstrong podcast too!! So cool to hear from the next generation of your family! I love all of you!!
This is so precious with the 3 of you and your daughter is beautiful! Looking forward to trying these recipes. I think a pastry brush would come in handy to put the sauce on the rice strips and a whisk to mix the flax/banana mixture. 🙂
OK i was a butcher for 45 years just retired and i'm more vegetarian now than anything but that bacon looked absolutely fantastic i can't wait to try it🌻✌💖💪👨🍳🎅🚌👍 BTW your daughter is absolutely beautiful i bet as beautiful as she is outside she's even more beautiful inside just by her mannerisms
A Butcher for so many years, I’m very happy you’ve found the Whole Food Plant Based community. The journey of reversing Heart Disease can be rough, but you’re in good company.
I put your brown rice bacon to the test and wow. two thumbs up from me and my granddaughter Addy who loved putting it on her BLT. Texture and flavor are awesome. I have to be careful not to break the rice paper when I cut it and when I peel it of the parchment after it is done. I used date syrup instead of maple syrup which worked well and I let the strips in the oven for 8 minutes to really crunch them up. I gave you credit of course and linked to your channel.
Great job Crile to energize the foods with your own twist. They both look delish! Very creative with the banana and it seems much easier with the rice paper vs the washed flour method for bakon. I had to rewind to hear her say she didn't know what bacon was like!!!! This is so inspiring.
I love making rice paper bacon! Way better than any fake meat bacons. I also discovered you can make French toast in a mug in the microwave…..just mix up the banana, etc. and rip up your pieces of bread and stir it in a mug. 30 seconds in the microwave. Yum!
Wow! I'm can't believe that Crile has no idea what pork bacon is like!?! How in the world has she never seen or tried it, even at a friend's house? That's amazing! Very impressed at her commitment to plant-based living. Have you never been tempted by its delicious aroma even?
Something that gives a kind of bacon-y flavor and crunch is salted sunflower kernels...I used to eat toast with peanut butter and jelly and bacon bits all the time..it was divine with a cup of coffee...now I eat toast with sun butter, apple jelly and salted sunflower kernels...I get all the same flavors and the 'bacon-y' crunch too. The sweet and salty, smooth and crunchy is a great combo.
I always love your videos, they are so entertaining! I think it's the large amount of flax that's causing it to seperate when frying. Maybe less flax and a little more soaking. 😊
Nice recipes, and simple ways to make them without oil. Enjoy the way your family are all so curious, and love to try out new things.The original rice paper bacon (Laekon) was made by two Danish people. Using aquafaba instead of flax seed meal for making french toast will help it soak into the bread and won't peel off, have tried it with flax meal and is tasty tho.
This was SO FUN! I must try the rice paper bacon! I've done that very French toast in the past and it is soooo good - this was a great reminder. Love seeing the 3 generations all cooking together. Wish you guys could be my second family- lol Sending you all love!!!
I don't often eat bread so I do my "polish toast" lol... a bit differently. I'm all about easy... and lazy, and wanted to up my oats game a bit, so i came up with a hybrid recipe that is easy and healthy. (I usually make it the night before and leave it in the fridge overnight so it sets up firm.) First I add a good handful of diced dates into around 2 cups of boiling hot water and let them soak for a bit. Meantime, I cover the bottom of a non-stick flat baking pan evenly with about a 1/4 to 1/2 inch of dry oats mixed with 2 TBS of dry ground flax. Now sprinkle on all or none of the following... raisins or other dry fruit, chopped nuts, grated sweet potato, finely diced apples or other fruit, and a generous amount of cinnamon. Then blend the soaked dates and hot water, and pour them over the oats in the baking pan. Your oats should be just barely covered with liquid. Depending on the size of your pan, add more hot water if you need to, but not too much. Smooth it flat and let it sit for 10 minutes or longer. (It should absorb the water and not be too dry or too soupy.) To bake, preheat your oven to 375- 400F and bake the oats until firm and dry... 1/2 hour or more, test as you go. Let cool for a bit then place in fridge a few hours or overnight to set firm. When I'm ready to make "toast" I just use my spatula to slice the baked oats into bread sized squares, or sticks, or triangles, or whatever you want! Remove the pieces carefully with the spatula, and "fry" briefly in a dry nonstick pan until they start to brown. Yum! (If you are salt free, disregard, but I love to sprinkle on the tiniest bit of Indian black salt {kala namak} before eating for that convincing eggy flavor. Cooking it lessens the effect) Also, I use square rice paper, and skip the water part... I just paint one side the rice paper with the baste, sandwich another pieces on top, then cut into strips, and run them through the basting liquid once or twice before baking. A lot less hassle.
I am so excited to see this recipe. I’m WFPB but my family has not embraced it. I’ve made both the French toast and the bacon twice this morning. First batch of bacon was too Smokey to eat. Second batch I scaled down the smoke to 1 tsp. The French toast stuck to my Scanpan so I put it in my toaster oven for 20 min instead. It stuck to the Silpat mat so I put the mat in the oven while preheating the oven for the second batch. The logic behind that is I am putting the toast on top of a hot mat to discourage sticking.
Perhaps try using aquafaba instead of flax meal, is very nice, or just an idea boil flax seed in a little water first so you get a gel that will soak well into your bread, good luck.
😆I am constantly amazed at how clever WFPB folks are in trying to get the flavor of foods they no longer eat! This looks like a lot of fun but, I won't be spending time on it. I gave up bacon even before going plant based and don't miss it but for those of you who do, go for it!
It would be interesting to hear an interview with Crile and her siblings about growing up plant based
YES!!
yes!!
Yes plz!!!
does that mean she was vegan? what animal products if any did she eat? did you have a vegan pregnancy? what animal foods did you eat during pregnancy, if any?
does she use protein powder?
So wonderful having 3 generations working together. You should do it more often so that a wider audience including the younger generation is converted to whole food plant based SOS eating.
Recipe for bacon sauce: (I slowed the video down so I could write the recipe) 1 T tamari or soy sauce, a pinch of nutritional yeast, 2 T liquid smoke, 2 T maple syrup, 1/2 t garlic powder, 1/2 t onion powder, 1/4 t smoked paprika, 1/4 t black pepper. Also, here is how I make French toast. Put 1/2 cup raw cashews in a blender with 1 cup water. Whiz until smooth. Pour into a dish and dip bread into the mixture. Sprinkle with cinnamon. Cook on non-stick griddle. Perfect every time.
Thank you!
Thank you for sharing.
I make French toast batter from mung beans or chickpea flour, it’s very inexpensive and quite delicious
Thank you so much for your easier version. I will definitely try this.
Thank you so much 😊 for the recipe appreciate you writing it out for us.
@@justcarineinparis Please do tell how you do this.
Gr8 to see 3 generations enjoying cooking together. 🙂
Crile is so adorable, helping and encouraging Ann. It’s sort of like bakon baklava. She’s such a calm young woman, more like Dr. E. Why be civilized with plants? Who can wait for that! You all are so blessed to have a close family.
And I have never seen a woman of any age radiate health and vitality like she does. She is radiant, which of course makes her beautiful, too . Amazing to see the results of this diet in someone who was raised on it.
When I lived in Cali, I had the privilege of being in the kitchen with a family of Mexican women making tamales, and a family of VietNamese women making spring rolls. The ease and banter was just like this - teaching and teasing each other, and I miss them.
The more I watch the family members interact the more I fall in love with all of them! Each encourages and supports the other. What a model family. ❤
There is something so sweet about watching three generations cook together. Makes me miss my grandma.
This is sooo much easier if you put the water in one plate and the sauce on another plate. Take two full sheets of rice paper, holding them together, dip and roll in the water until wet, about 10 seconds, then lay on the plate with sauce and push air bubbles out with your fingers while making sure the paper is covered. Next, place on a cutting board and THEN slice with a pizza cutter. Much much less complicated, faster and the rice paper doesn't break. I make this for breakfast almost every morning, (with only my two hands...lol) and from start to finish it's easily less than 10 minutes including the 7 minutes of baking.
Thanks for that. Wondered if that might work and now I know.
I will try that next time, good idea!
Don't you have to put the sauce "between" the sheets? You said dip the sheets in water together. Don't they stick together once wet? How do you get the sauce between them?
Justice. When I put it on the plate as I'm pushing out the bubbles, the sauce spreads around the paper. I flip it over and do the same thing on the other side. The sauce doesn't get in between the paper, but it coats it well. It has plenty of sauce, but if you want more, you could brush it on with a pastry brush after you slice it and put it on the parchment paper.
Excellent, thank you for sharing
Ann is so fun!!! Her excitement for everything is awesome!!! That crunch!!! 🤣 I love it!!
I've gone from loving your dad because I'm a 5-way bypass patient I wish I had discovered him sooner in my life but I've gone from loving him to both of you and your brother as well and I think what you are doing is fabulous sharing your delicious recipes with the world and helping transform all of us to better healthier versions of ourselves thank you much Love sent from Vancouver Island! XOX
Life became so much easier after your suggestion of scrunching up the parchment paper!! 🤣 Great tip!! Thank you 👍🏼
The 3 of you together is a perfect demonstration of how healthy and beautiful the plant based lifestyle will keep you throughout all stages of life
Of all the many ways to make plant-based bacon (tofu, seitan, daikon, tempeh, etc) rice paper bacon has been my favorite for the last 5 years. Makes a great BLT!
so cute and fun to see three generations of cooks in the kitchen dancing around each other!
It is so AWESOME to see a Mom and her daughter and granddaughter 😌
If you cut two layers of rice paper together they automatically match up.
Yep
I thought the same thing. I tried the rice paper bacon before but didn’t think to double it
@@maxinehj It's easier to soak two sheets first and also into the sauce then cut with pizza cutter when wet. Faster and easier. The Burger Dude features this method.
Great kid! She is smart and beautiful. Wonderful family to learn from!
So fun meeting your daughter and I love Jane and Anne in the kitchen!!!
I like the calmness of Crile.
Love three dynamic teachers!!!! Thank you
I can see the inheritance / across the women through the generations! The nose, the body frame and the smiles!
What a great kid, calm like wind, like rain. I just made a bunch of different hummuses for my fridge, oil free, taste explosions. Thanks for all the tips.
Love seeing the 3 generations of your fabulous family! Beautiful and talented ladies! 🤩
French toast
is called in France
"pain perdu" (lost bread)
in Germany it is called
"arme Ritter" (poor knight)
in British English
an alternative name is
"poor knights of Windsor"
I was always taught to make it
with stale bread
French bread
in modern form goes stale in hours
hence you queue at the boulangerie
at breakfast and at lunch for a baguette
and might have "pain perdu" for a dessert in the evening
The bread is not wholemeal nor sourdough
unfortunately
The reason for the stale bread is that it
absorbs the mixture better.
Yes that is correct, in Belgium we do it the same with old stale bread.. we never trow old bread away. It's very yummy. Kids love it.
@@claudinevandamme4809
Here in Germany
we have "Vortagsladen" bread shops
(basically yesterday's bread)
And it makes excellent French toast
and also excellent baguette pizzas too.
Oh my gosh. I remember when she was in my kindergarten class!!!!!! Wow. Amazing. Hi Crile.
Love Jane’s reaction to describing bacon!
My favorite video to date! So fun seeing three generations together! Really special- thank you ❤️
Sweetest family! Crile is so cool and chill. That was fun!
Anne is adorable and i love how she doesn't care about being civilized.. awwwwwwww
Omg I love this!!!!! I love that you have crile teaching us a recipe!! I already commented on one of rips insta posts that I’d love to hear her on the Plantstrong podcast too!! So cool to hear from the next generation of your family! I love all of you!!
you other two might have to teach her to SPEAK UP A BIT for the next video : )
Love to see generations working together! Bacon looks delish, I might try to make that.
what a beautiful family. three generations plant strong.
This is so precious with the 3 of you and your daughter is beautiful! Looking forward to trying these recipes. I think a pastry brush would come in handy to put the sauce on the rice strips and a whisk to mix the flax/banana mixture. 🙂
OK i was a butcher for 45 years just retired and i'm more vegetarian now than anything but that bacon looked absolutely fantastic i can't wait to try it🌻✌💖💪👨🍳🎅🚌👍 BTW your daughter is absolutely beautiful i bet as beautiful as she is outside she's even more beautiful inside just by her mannerisms
A Butcher for so many years, I’m very happy you’ve found the Whole Food Plant Based community. The journey of reversing Heart Disease can be rough, but you’re in good company.
I enjoyed this video with you 3 lovely ladies! And I look forward to trying these recipes for a special weekend breakfast or brunch! Many thanks :-) !
Loved seeing the 3 of you together! Such special memories your capturing. 💛
Your daughter/granddaughter is lovely! What a great family!!!
They make square rice paper, FYI. To avoid the little edges you get with the round ones.
Great to see you all together. Crile on the other hand is so cool and sweet, great show guys.
Your daughter/granddaughter is adorable! This is so sweet and looks delicious!
Going to have to play this back and write down the recipe for the "bacon" sauce.
Thank you for this wonderful dish. Definitely will try the French toast. ❤️❤️
Okay- these recipes are a must-do! My enthusiasm is immense. Thanks Crile!
I put your brown rice bacon to the test and wow. two thumbs up from me and my granddaughter Addy who loved putting it on her BLT. Texture and flavor are awesome. I have to be careful not to break the rice paper when I cut it and when I peel it of the parchment after it is done. I used date syrup instead of maple syrup which worked well and I let the strips in the oven for 8 minutes to really crunch them up. I gave you credit of course and linked to your channel.
Yay Crile! .... So good to bring in the next generation... This is not just for "Older people"!
Age is a state of mind - if you don't mind it doesn't matter!
Great job Crile to energize the foods with your own twist. They both look delish! Very creative with the banana and it seems much easier with the rice paper vs the washed flour method for bakon. I had to rewind to hear her say she didn't know what bacon was like!!!! This is so inspiring.
This video was so cute! Thank you for sharing this recipe and your family with us- can't wait to try this version of french toast and bacon!
I love making rice paper bacon! Way better than any fake meat bacons. I also discovered you can make French toast in a mug in the microwave…..just mix up the banana, etc. and rip up your pieces of bread and stir it in a mug. 30 seconds in the microwave. Yum!
Thank you for the amazing recipe!!
I will try it the next Sunday 👍🏻 I love you beautiful ladies 🤗😘❤️
I also scrunch every time now. That was a great tip. Thanks.
Looks and sounds delicious. Ann you’re so adorable❣️
Love the way u all explain things
Wow! I'm can't believe that Crile has no idea what pork bacon is like!?! How in the world has she never seen or tried it, even at a friend's house? That's amazing! Very impressed at her commitment to plant-based living. Have you never been tempted by its delicious aroma even?
Looks delicious and thanks for sharing.
Something that gives a kind of bacon-y flavor and crunch is salted sunflower kernels...I used to eat toast with peanut butter and jelly and bacon bits all the time..it was divine with a cup of coffee...now I eat toast with sun butter, apple jelly and salted sunflower kernels...I get all the same flavors and the 'bacon-y' crunch too. The sweet and salty, smooth and crunchy is a great combo.
I love all your videos and have learned a lot. This video was enjoyable. Thanks for all you do ❤️
Awwww, you're the best and sweetest
I love how awkward and original things are
I tried this today, Best BLT ! The Rice Paper Bacon was a hit !
Definitely going to try this!!
All three of you ladies are so beautiful!! Loved this video!! ❤️
This was an awesome & epic cooking video! 3 generations…LOVE, LOVE, LOVE! ❤️❤️❤️
I always love your videos, they are so entertaining! I think it's the large amount of flax that's causing it to seperate when frying. Maybe less flax and a little more soaking. 😊
If you used a pastry brush or small BBQ brush to brush on the sauce it would be easier... Looks interesting.Think I'll try it. Very clever!
You guys are amazing! Thank you so much for such wonderful plant based ideas and recipes!
Love these videos! 🥰🥰
What a Heart warming video to watch!! Thank you ladies!! Excited to try this recipe. Thanks Jane - good tip - I'll cook it a little hotter!!
Such a beautiful family!
Great guest hostess!! Can’t wait to try these recipes this weekend!!
Looks great what a lovely idea!
Nice recipes, and simple ways to make them without oil. Enjoy the way your family are all so curious, and love to try out new things.The original rice paper bacon (Laekon) was made by two Danish people. Using aquafaba instead of flax seed meal for making french toast will help it soak into the bread and won't peel off, have tried it with flax meal and is tasty tho.
So fun! Thank you ladies! Love this!
Wonderful ❤❤❤
French toast , peanut butter and bacon sandwiches are the best!
Can’t wait to try this!!
Great seeing Crile with you both! What a lovely young woman. Can't wait to try this..thank you!
This was SO FUN! I must try the rice paper bacon! I've done that very French toast in the past and it is soooo good - this was a great reminder. Love seeing the 3 generations all cooking together. Wish you guys could be my second family- lol Sending you all love!!!
I don't often eat bread so I do my "polish toast" lol... a bit differently. I'm all about easy... and lazy, and wanted to up my oats game a bit, so i came up with a hybrid recipe that is easy and healthy. (I usually make it the night before and leave it in the fridge overnight so it sets up firm.) First I add a good handful of diced dates into around 2 cups of boiling hot water and let them soak for a bit. Meantime, I cover the bottom of a non-stick flat baking pan evenly with about a 1/4 to 1/2 inch of dry oats mixed with 2 TBS of dry ground flax. Now sprinkle on all or none of the following... raisins or other dry fruit, chopped nuts, grated sweet potato, finely diced apples or other fruit, and a generous amount of cinnamon. Then blend the soaked dates and hot water, and pour them over the oats in the baking pan. Your oats should be just barely covered with liquid. Depending on the size of your pan, add more hot water if you need to, but not too much. Smooth it flat and let it sit for 10 minutes or longer. (It should absorb the water and not be too dry or too soupy.) To bake, preheat your oven to 375- 400F and bake the oats until firm and dry... 1/2 hour or more, test as you go. Let cool for a bit then place in fridge a few hours or overnight to set firm. When I'm ready to make "toast" I just use my spatula to slice the baked oats into bread sized squares, or sticks, or triangles, or whatever you want! Remove the pieces carefully with the spatula, and "fry" briefly in a dry nonstick pan until they start to brown. Yum! (If you are salt free, disregard, but I love to sprinkle on the tiniest bit of Indian black salt {kala namak} before eating for that convincing eggy flavor. Cooking it lessens the effect)
Also, I use square rice paper, and skip the water part... I just paint one side the rice paper with the baste, sandwich another pieces on top, then cut into strips, and run them through the basting liquid once or twice before baking. A lot less hassle.
I am so excited to see this recipe. I’m WFPB but my family has not embraced it. I’ve made both the French toast and the bacon twice this morning. First batch of bacon was too Smokey to eat. Second batch I scaled down the smoke to 1 tsp.
The French toast stuck to my Scanpan so I put it in my toaster oven for 20 min instead.
It stuck to the Silpat mat so I put the mat in the oven while preheating the oven for the second batch. The logic behind that is I am putting the toast on top of a hot mat to discourage sticking.
Perhaps try using aquafaba instead of flax meal, is very nice, or just an idea boil flax seed in a little water first so you get a gel that will soak well into your bread, good luck.
Wow! Wow! That is delicious! Thanks.
It all looks so yummy thanks laddies
Very nice.I have to try it
What a lovely recipe!
Love Ann! the bacon should go on top of the toast, then the fruit, smoothered in maple syrup! ❤️👍
Crile is wonderful! Love this episode
What a beautiful and delightful young lady! Will absolutely try this!
Ann you are awesome !
Crile is so pretty! Can't wait to try the French toast
All of you are so much fun
You need a thinner turner to do the flipping. The silicon ones are not thin enough!
Great Job!
Looks Delicious 😋
😆I am constantly amazed at how clever WFPB folks are in trying to get the flavor of foods they no longer eat! This looks like a lot of fun but, I won't be spending time on it. I gave up bacon even before going plant based and don't miss it but for those of you who do, go for it!
I've never had bacon before either.. but that...right there...looks really interesting to me
So fun to watch !!
❤️Very Informative Thank You❤️
I use s basting brush to spread my mixture on the rice paper
That looks fantastic
Great idea! Who got the tiny Ann gene? 😊 Well done Crile 🙌🏼
I’m sooo going to try this