Your page is simply amazing! I have been trying almost every single diet to cease my stomach pain until I discovered I had IBS and need to follow a low fodmap diet. I'm vegan so I thought it would be nearly impossible but I am so grateful that I stumbled upon your page! You are helping so many people. Please keep doing what you are doing!
Just came across your channel. That tofu bacon looks tasty. Time to get on amazon for some liquid smoke! Thanks. Now to binge watch all your other videos. Im day 4 low fodmap, vegan, GF, SOS free, so lots of tweaking to any recipes I find but very keen on what I have seen so far. Thanks
Thanks for being here. You could always substitute smoked paprika for the liquid smoke, I've been doing this for a while since I ran out of liquid smoke. The first few weeks are the toughest, I hope it's going well. I've been looking into SOS free recipes a bit more recently so I'd be really interested in hearing about any tweaks you make. Best of luck with the rest of elimination. 🤞🏻
Such great ideas, Michelle! I'll definitely try the chickpea pate one of these days.I marinate smoked tempeh in quite a similar way as you do tofu. Will have to try it with tofu though. Never even considered tempeh tasty (didn't like the slightly sour taste) until I tried the smoked variety. Hooked now. I'll eat it straight from the package.
Hey Michelle, I'm attempting to make the "Faked Beans" and just have a couple of questions about things that weren't clear to me in the video. #1: You said to boil chanadal for 10 minutes and then an additional 20, which i have tried and they still end up a little hard and not mushy like yours look. Should I boil longer? #2 When you add the peas back into the pan and add tomato, do I bring it to a boil then simmer before I add the rest of the ingredients? I would really appreciate a response if you can. Thank you
Hi, you don't say if you soaked the chana dal first? As mentioned at the start of the recipe I soaked mine overnight before cooking. This reduces the cooking time and helps it to soften. You then need to boil rapidly for 10 minutes in plain water with no salt and simmer for 20 minutes before draining. Now the beans should be 3/4 done. Add the dal back onto the heat while you add the tomatoes and flavourings, by the time everything is added your dal will be simmering again. Allow it to continue to simmer in the sauce for another 15-20 mins until fully cooked, it will be soft but not mushy. This means total cooking time after soaking will be about 45- 50 minutes. Did this help?
Unfortunately not. According to Monash there is no safe serving of dried, soaked, home cooked chickpeas. Canned chickpeas are low FODMAP at 1/4 cup or 42g. This is because the FODMAPs are water soluble so as the bean sits for a long time in water in the can some of the FODMAPs are drawn out into the water. The canning water should be thrown away and the beans well rinsed before using. Hope this helps?
Hey! Love your videos and alternative recipes, I'm about to try a few of these and currently shopping for asafoetida powder as It seems to be extremely hard to find. I have a question if you can answer it: Most asafaetida comes with a binding agent (usually wheat) and alot of them aren't gluten free. So my question is which kind do you use, and is it gluten free?
Hi, here in the U.K. I use the Schwartz brand which is blended with rice flour. I actually created a very detailed video about choosing and using asafoetida which you may find helpful. ua-cam.com/video/15XdrYE-EQk/v-deo.html
Awwww thanks @sharoncox you've made my day. Its all me, everything from recipe development to washing up! I have a background in photography but videography is a WHOLE other game! I'm learning everything as I go and quite literally eating my mistakes! 😂 Thanks so much for watching 🤗
Joanna Small It has a very satisfying texture 😋. If you're making a batch to use over a few days then the trick is to not overcook it as it firms up even more as it cools.
What's your go-to low FODMAP vegan protein staple?
Your page is simply amazing! I have been trying almost every single diet to cease my stomach pain until I discovered I had IBS and need to follow a low fodmap diet. I'm vegan so I thought it would be nearly impossible but I am so grateful that I stumbled upon your page! You are helping so many people. Please keep doing what you are doing!
Thanks so much for your lovely comment. I really hope you manage to find some comfort from your IBS. Just give me a shout if you need any help. 🤗
Oh
Yum..
Th Ankh Yah for Sharing with us!
good thing the app says we can have tofu as long as it's firm and drained
Just came across your channel. That tofu bacon looks tasty. Time to get on amazon for some liquid smoke! Thanks. Now to binge watch all your other videos. Im day 4 low fodmap, vegan, GF, SOS free, so lots of tweaking to any recipes I find but very keen on what I have seen so far. Thanks
Thanks for being here. You could always substitute smoked paprika for the liquid smoke, I've been doing this for a while since I ran out of liquid smoke. The first few weeks are the toughest, I hope it's going well. I've been looking into SOS free recipes a bit more recently so I'd be really interested in hearing about any tweaks you make. Best of luck with the rest of elimination. 🤞🏻
Such great ideas, Michelle! I'll definitely try the chickpea pate one of these days.I marinate smoked tempeh in quite a similar way as you do tofu. Will have to try it with tofu though. Never even considered tempeh tasty (didn't like the slightly sour taste) until I tried the smoked variety. Hooked now. I'll eat it straight from the package.
Glad you liked them. A little embarrassed to say I've still never tried tempeh. It's quite difficult to get hold of locally here.
Looks amazing😍😋
Hey Michelle, I'm attempting to make the "Faked Beans" and just have a couple of questions about things that weren't clear to me in the video.
#1: You said to boil chanadal for 10 minutes and then an additional 20, which i have tried and they still end up a little hard and not mushy like yours look. Should I boil longer?
#2 When you add the peas back into the pan and add tomato, do I bring it to a boil then simmer before I add the rest of the ingredients?
I would really appreciate a response if you can. Thank you
Hi, you don't say if you soaked the chana dal first? As mentioned at the start of the recipe I soaked mine overnight before cooking. This reduces the cooking time and helps it to soften. You then need to boil rapidly for 10 minutes in plain water with no salt and simmer for 20 minutes before draining. Now the beans should be 3/4 done. Add the dal back onto the heat while you add the tomatoes and flavourings, by the time everything is added your dal will be simmering again. Allow it to continue to simmer in the sauce for another 15-20 mins until fully cooked, it will be soft but not mushy. This means total cooking time after soaking will be about 45- 50 minutes. Did this help?
@@TheIrritableVegan yes very much so! Thank you for clearing that up
cant use overnight soaked chickpeas?
Unfortunately not. According to Monash there is no safe serving of dried, soaked, home cooked chickpeas. Canned chickpeas are low FODMAP at 1/4 cup or 42g. This is because the FODMAPs are water soluble so as the bean sits for a long time in water in the can some of the FODMAPs are drawn out into the water. The canning water should be thrown away and the beans well rinsed before using. Hope this helps?
Hey! Love your videos and alternative recipes, I'm about to try a few of these and currently shopping for asafoetida powder as It seems to be extremely hard to find. I have a question if you can answer it: Most asafaetida comes with a binding agent (usually wheat) and alot of them aren't gluten free. So my question is which kind do you use, and is it gluten free?
Hi, here in the U.K. I use the Schwartz brand which is blended with rice flour. I actually created a very detailed video about choosing and using asafoetida which you may find helpful. ua-cam.com/video/15XdrYE-EQk/v-deo.html
@@TheIrritableVegan haha, exactly the video I needed thank you! Bless you
Do you have someone filming you or do you do these yourself? Have you had any training? They look super professional!
Awwww thanks @sharoncox you've made my day. Its all me, everything from recipe development to washing up! I have a background in photography but videography is a WHOLE other game! I'm learning everything as I go and quite literally eating my mistakes! 😂
Thanks so much for watching 🤗
That tofu 😍😍😍
Joanna Small It has a very satisfying texture 😋. If you're making a batch to use over a few days then the trick is to not overcook it as it firms up even more as it cools.
The Irritable Vegan It looks amazing!