We are so glad to have found your channel! You had us at snacks and lunches video! We especially like having our 13 year old watch these videos with us and see your teens eat and try new things with honest feedback, such gold haha. We have been wfpb for 8+ years but the teen is not always on board so anything to help. We especially loved when your son said "that slaps!" in the plant based cookbook video, amazing! Thanks again😊
I once was a picky kid. My parents solution: you won't eat what's in front of you...then you don't eat. Your kids are very fortunate to have you as parents.
This is a a really great cookbook actually. Hope you give it a second chance. The sweet potato chocolate cake is to die for. Please review Dreena’s Kind Kitchen..heads up tho-it uses coconut manna a lot 😊
Still watched even though I am single without children and it's another awesome video of Jeremy reviewing another vegan cookbook. Definitely would use peanut butter or almond butter in the Krispy squares. Love 🥰 the video and love 💕 Jeremy & family (including his UA-cam family).
LLGC❤ I have all Dreena’s books & in my opinion her latest book, Dreena’s kind kitchen, is the best. My daughter had to make Naiomo bars for school 2 years ago and Dreena has a great recipe in her latest book and that recipe asked for coconut butter as well. I was able to find coconut butter, can’t remember if it was at Loblaws or Healthy Planet. Btw the tahini you’re using is not the very best one, I tried it and we didn’t like it. Try to look for one called AlKanater, it’s a white container with orange lid. Do you have an Adonis over at your end? Now Jeremy go redeem yourself to Dreena and review Dreena’s kind kitchen next🤣. Take care, love from Mississauga.
Hi there, fellow Dreena fan from Mississauga! I love how passionate you are about her books, and *Dreena’s Kind Kitchen* is definitely on my radar now-I’ll have to give those Naiomo bars a try. Coconut butter can be elusive, but Loblaws or Healthy Planet are great tips; I’ll keep an eye out there. As for the tahini, I appreciate the heads-up-clearly, I’ve been slacking in the tahini department. No Frills used to have AlKanater (orange lid noted!) but don't always have it. I don't mind this one in a pinch. And you’re absolutely right, I may need to make amends to Dreena with a proper review of *Kind Kitchen.* 🤣 Thanks for the push-and for watching from Mississauga! Love that we’re practically neighbors. Take care! 🧡
Hi from Perth Western Australia! Have watched every single recipe book testing video of yours and now am sadly at the point where I have to wait for the videos to come out 😭 Thanks for giving such great insight into a WFPB lifestyle, starting to implement some things you’ve recommended :)
Oh wow!!! Thank you - that's incredible. Which books did you like the best? New review coming today!!! Glad we've been able to help you implement some things :)
Big dreena head here because she really helped me not make sucky food. I have almost all of her books and the one that is covered in stains and falling apart (aka used all the time) is "eat, drink & be vegan". Recipes instill use all the time are mellow lentil sniffle soup (the best when you're sick/ perfect winter food), white bean rosemary soup (I don't make the croutons because lazy), quinoa confetti casserole (absolutely killer and easy, have sent off to people for food after childbirth w rave reviews), sun-dried tomato pesto (I love it with squash noodle/ regular noodle mix), living Caesar dressing (all my meat eater friends love it) and white bean hummus (also great on the quinoa). Honorable mentions are the wild chick soup (wild rice is just pricey now but the nuttiness makes it sing) and walnut white bean spinach phyllo rolls (great to make ahead for on the go. My next fave is let them eat vegan - no pics but crammed with recipes. Faves are KD dip and vegveeta dip. Her older books are more specialized ingredients because, at the time, vegan was not mainstream so everything was from health food stores (Instagram account soynotoi is sadly I maintained but is VERY accurate of vegan food in the 90s). Also: you should reach out to Derek, he made a post about selling his house in England and coming back but travelling across the states in a van. He didn't mention Canada but feel like it would make sense for the mushroom mission especially here in Vancouver. He said he wanted to collab w people so could be sweet. Dreena also does some podcasts like my friend Anna's so you could run stuff past her. I know she uses brown rice syrup because of its lower glycemic index but it's pretty pricey nowadays.
Thanks for all the suggestions. And I’ve already been talking to Derek about a potential collab in the future. I’m going to ask him to cook mushrooms for Annie :)
@pbwithjeremy love Derek. I always make his "turkey" - king oyster chunks w no dairy butter and poultry seasoning baked. So simple and yummy! Looking forward to the collab. Wasn't sure if he'd come to Canada as getting pets across the border can be tough but v exciting!
@DoloresVassallo he's not in Canada, he's in England. He made a video about selling his place there and moving to the us I think it's called starting over and it was posted November. The last video he talks about how he's already moved his dog and now he's emptying the house. I hope he comes to Canada though!
Your kids are so awesome! Love their reviews. Would love to see you do one on Dreena’s latest cookbook, Dreena’s Kind Kitchen. It’s one we’ve enjoyed a few recipes from.
If anyone could get Annie to like mushrooms, it would be Derek Sarno. He and Frankie are actually moving back to the states from the UK, so will be interested to see what he does next. I don't actually love the taste of tofu, so I always break down into cubes or slabs or big chunks and marinate for a few hours or simmer in marinade on the stove for abut 30 minutes before cooking so the flavor really gets in there. In the end, for so many dishes, it really is about the sauce and tasting as you go and understanding the flavor profiles of the different things you can throw in to adjust the flavors is important and learned as you go along. But you are trying to stay true to original recipes so you don't have that leeway in these cookbook reviews. One of the great things about going plant-based is that my palate has really changed and broadened to embrace so many new ingredients and flavors. However, my panty is kind of out of control.
You're so right-if anyone could work their mushroom magic, it would be Derek Sarno! Funny enough, Derek and I are actually talking about collaborating on something together, so stay tuned. It’ll be exciting to see what he and Frankie cook up back in the States. I love your approach to tofu! Marinating or simmering it in a flavorful sauce makes all the difference, especially for those who aren’t big on its natural taste. And you're spot on about the importance of learning flavor profiles and tasting as you go-being able to adjust is such a key skill when cooking plant-based. That said, sticking to cookbook recipes for reviews does keep me in check, even when I’m itching to tweak things! I totally hear you on the evolving palate. Going plant-based really opens up a whole world of flavors, but I feel your pain about the pantry situation-it can turn into a wild jungle of spices, flours, and random ingredients. It's like a badge of honor for plant-based cooks! Thanks for sharing, and I’ll keep you posted on the Derek collab. 🌱
Dreena’s books are always solid for me. Let Them Eat Vegan is our favorite. There’s a gluten-free pie crust in there that has become a staple. She’s really great with burgers and loaves, in particular. The Festive Chickpea Tart is a holiday classic! (We skip the crust and top with mashed potatoes.) From Plant-Powered Families, the Chickpea Nibbles (?) have become a favorite. We always make them to serve alongside spaghetti! Hope you’ll give her recipes another try.
Hi jeremey, In one of your videos your wife added baking soda to the water she instapotted chickpeas in for hummus? What does the baking soda do and do you use it with other beans?
My kids love the chili and the chickpea soup in that cookbook. I have bought coconut butter at Whole Foods, but I’m in the US. Vanilla bean powder is a game changer for recipes.
Happy New Year! Loved the tracking of the new camera but not so impressed with its low light performance. You are all a bit fuzzy. Keep up with the thee great cookbook reviews. So interesting and informative.
Do you have any videos about how your kids eat, like all vegan, somewhat vegan, etc.? I'm trying to raise my kids mostly plant based and love any info I can get from other families
We love the Gingerbread Granola in Dreena’s Kind Kitchen! ( I make it with almond butter, 3 Tbsp maple syrup, plus 4 more instead of the coconut nectar/date syrup, & no added dried fruit).
I love your smashed and seasoned and airfried chickpea idea. At least something good was achieved haha. I think the ingredients were to hard to find and all the recipes seemed to have tahini in them, which may not have been a delight for your kids.
Uncrustables are way more unhealthy than a PB and J I'd make but they taste so so so good. For me they are a treat like if the hotel has one at the breakfast bar when travelling or something.
Next time, add a tablespoon or two of tahini to the tofu marinade. I have that book and that has been my go to tofu for years. But the tahini makes a huge difference
Hey friend, my husband and I love your channel! Great stuff! One suggestion, barkeepers best friend scrubbing powder would have your metal cookware looking top notch with very little effort. I know the pans are clean but, visually that is a great way to keep those metal pans looking like new. lol not a paid sponsor..😂 the color palette on the video looks great btw. Nice work
Let’s not forget this book is 10 years old and vegan & WFPB cooking has evolved wuite a bit the last decade. So the reactions are somewhat understandable. BTW, there is plant-based gastronomy now which is insanely complicated and full of biochemical experiments impossible for even the most advanced hobby cook to emulate. The times they are a-changin’.
The nice crispy recipe rocks. Best and easiest thing to take to family things with non-vegans. Everyone loves it!! We use cashew butter (which you can even make) and brown rice syrup and vanilla. We skip the agar agar. And they are the most delicious things ever. Try it that way. Tahini way just sounds gross…… We have even subbed part cashew and part peanut butter when low on cashew butter and still came out great. Doesn’t seem like a fair review to use tahini. We have made several of the desserts in there for non-vegans and they had no idea. cheers
I bought a used copy of this cookbook and tried several recipes. I did not really like any of the recipes and gave it to a friend who was trying to introduce her family to eating wfpb sos free… (I never heard what her family thought.)
I have many of her books ans I love this one but I made all different recipes Try the sweet potato choc cake you can sub gf ap flour Snackels Apple hempseed muffins The almond burgers good Amd I can go on I am going off memory but I made a ton and loved just not any of the ones you made ! She also jusr redid some older books without oils etc but I have to get them still Huge dreena fan here Try some more ! Thanks love your channel as well
😅The Ultimate Teriyaki Stir-Fry recipe reminds me of an Esselstyn recipe I first tried about 4 years ago. Even omnivores love this recipe. Jeremy, if you want to try a WOW version of the one you did in the video, try their Lightening in a Bowl. For me (whose a wimp about hot spices) I significantly reduced any hot peppers. I feel sorry for those who don't like cilantro (it's a genetic thing) then use flat leaf parsley, or green onions or both. Once you've tried this recipe, you'll never forget it. I think I cut the maple syrup by half in both the marinade and the lightning dressing. You can always add more, but it's hard to remove it once you've put the whole lot in. (I just try to keep sweets low). I also use twice as much tofu because there will never be too much of that. You can let the tofu start marinating the day before so there's less to do on prep day. ua-cam.com/video/FNiR9BCWlJQ/v-deo.htmlsi=JYj3vk5fjRVd2zrz
Thanks so much for sharing, and I love the idea of trying the "Lightning in a Bowl" recipe-sounds like it’s a real game-changer! I totally get where you're coming from with reducing the heat (I'm all about customizing to personal preferences too). It’s great that you’ve found ways to adapt the recipe with tweaks like cutting down the maple syrup and doubling the tofu-because honestly, you can *never* have too much tofu, right? I’ll definitely add this to my list to try, and I appreciate the tip about marinating the tofu the day before-it’s such a simple step but makes such a difference. Thanks again for sharing these great ideas and for being part of the community! 🌱
@pbwithjeremy I can't wait for you to try it, and can't wait to see how your family responds. You'll have to play around with the maple syrup (and advise your followers to do the same). I live alone and because I'm still working on losing weight, I can cut the maple syrup way back, without having to give consideration about complaints from others. Besides, if it needs a bit more sweetness, that is such an easy fix; just add a bit more maple syrup. I think that I cut the kale into short ribbons after de-stemming them. It is an amazing recipe for sure⚡⚡
About the gravy , the recipe put on the screen calls for just one sweetener - it was probably a one or the other and not both. Therefore the gravy turned out too sweet…?
Wife here. I don’t know Jeremy you said a B but your face said F. On the Rice Krispie bar. Ha. I’d love to see less tofu recipes as I do not eat as a very high Lipoprotien a score. I do not like tempeh either. Some recipes for us heart healthy striving folks be great! Thanks and since your in Canada love me some Neil Young just saying ! Nothing to do with WFPB but wth! Keep videos coming .
Hi there, Neil Young fan and Rice Krispie detective! "Face said F" Ha! 😅 I appreciate your feedback about tofu and tempeh; I totally get that not everyone vibes with them or can incorporate them into their diet. I’ll definitely keep that in mind and work on including more heart-healthy, tofu-free recipes in future videos. And hey, Neil Young is a Canadian treasure, so I fully support the shout-out. Maybe I’ll hum *Harvest Moon* next time I’m in the kitchen. Thanks for tuning in and sharing your thoughts-it means a lot! Keep rocking (and eating) in the free world! 🎸✨
using tahini for the rice snack was a really bad choice😅🫠 tahini is a bit bitter... cashew butter would have been better..could have made it yourself even!
We don’t love having too much coconut. I realize it includes the meat of the coconut but it’s still really high in saturated fat sadly. Thanks for the GC love :)
Fun video as always 😊 wanted to let you know coconut butter is in the « health section » of the grocery store. I’ve bought it at Loblaws for years. It’s the Nutiva brand, little glass jar, think it’s called coco nut manna.
@ ive had my jar over a year easily and it’s more than half full 😅 I don’t really use it. But figured I’d let you know for those recipes in case it helped ☺️
Not related to this video but…. I made the 30 Clove recipe from the Souperb cookbook in the Bundle. It was easy and tasty. I did add salt. It absolutely needs salt. Also added 1-2 additional cups of vegetable broth when blending because it is way too thick otherwise. Just wanted to share. 🩷
Dreena's Kind Kitchen I believe is the name of the cookbook I have & I really like it . Can't wait to get yr new cookbook !
Agree! Jeremy, please review Dreena's Kind Kitchen 🙏🏼
It’s on the list :)
She is one of my favorites and I love all of her books. Thank you for focusing on one of her books.
We are so glad to have found your channel! You had us at snacks and lunches video! We especially like having our 13 year old watch these videos with us and see your teens eat and try new things with honest feedback, such gold haha. We have been wfpb for 8+ years but the teen is not always on board so anything to help. We especially loved when your son said "that slaps!" in the plant based cookbook video, amazing! Thanks again😊
Get the teen in the kitchen with you!! Cater to their tastes - that's my best advice - sounds like you're doing a good job!
I’m glad you have Dreena’s Kind Kitchen on your review list. I love the Bistro Burgers and Zucchini Fritters from that book.
Oh, Jeremy, I laughed hard when you threatened Annie with Derek Sarno!! Thank you for sharing your family with us!
I'm going to make that happen!
I would love to see an episode of the kids both picking out & making some recipes from a cookbook (any-could even be your own)!
We have thought about that and maybe we’ll do it!
My favourite of Dreena’s books is Let Them Eat Vegan. Her sniffle soup recipe is also great!! 🌼
LLGC❤ And thank you for all you do!
Thanks for the love!
I once was a picky kid. My parents solution: you won't eat what's in front of you...then you don't eat. Your kids are very fortunate to have you as parents.
That's sweet of you - my parents were similar to yours!
I really like "Dreena's Kind Kitchen".
Hello from the beautiful archipelago outside Stockholm, Sweden. We made your Tofu Fried Rice today and everybody loved it. Love your book! /Elin
Thank you so much Elin! So glad you enjoyed it!!!
This is a a really great cookbook actually. Hope you give it a second chance. The sweet potato chocolate cake is to die for. Please review Dreena’s Kind Kitchen..heads up tho-it uses coconut manna a lot 😊
Try "Dreena's Kind Kitchen." Also if you don't know already, she is a fellow Canadian.
Still watched even though I am single without children and it's another awesome video of Jeremy reviewing another vegan cookbook. Definitely would use peanut butter or almond butter in the Krispy squares. Love 🥰 the video and love 💕 Jeremy & family (including his UA-cam family).
Thanks David!!!
LLGC❤
I have all Dreena’s books & in my opinion her latest book, Dreena’s kind kitchen, is the best. My daughter had to make Naiomo bars for school 2 years ago and Dreena has a great recipe in her latest book and that recipe asked for coconut butter as well. I was able to find coconut butter, can’t remember if it was at Loblaws or Healthy Planet. Btw the tahini you’re using is not the very best one, I tried it and we didn’t like it. Try to look for one called AlKanater, it’s a white container with orange lid. Do you have an Adonis over at your end? Now Jeremy go redeem yourself to Dreena and review Dreena’s kind kitchen next🤣. Take care, love from Mississauga.
Hi there, fellow Dreena fan from Mississauga!
I love how passionate you are about her books, and *Dreena’s Kind Kitchen* is definitely on my radar now-I’ll have to give those Naiomo bars a try. Coconut butter can be elusive, but Loblaws or Healthy Planet are great tips; I’ll keep an eye out there. As for the tahini, I appreciate the heads-up-clearly, I’ve been slacking in the tahini department. No Frills used to have AlKanater (orange lid noted!) but don't always have it. I don't mind this one in a pinch.
And you’re absolutely right, I may need to make amends to Dreena with a proper review of *Kind Kitchen.* 🤣 Thanks for the push-and for watching from Mississauga! Love that we’re practically neighbors. Take care! 🧡
Hi from Perth Western Australia!
Have watched every single recipe book testing video of yours and now am sadly at the point where I have to wait for the videos to come out 😭
Thanks for giving such great insight into a WFPB lifestyle, starting to implement some things you’ve recommended :)
Oh wow!!! Thank you - that's incredible. Which books did you like the best?
New review coming today!!!
Glad we've been able to help you implement some things :)
Speaking of Derek Sarno, can you make one of his popular recipes?
He's one the list to do SOON
Big dreena head here because she really helped me not make sucky food. I have almost all of her books and the one that is covered in stains and falling apart (aka used all the time) is "eat, drink & be vegan". Recipes instill use all the time are mellow lentil sniffle soup (the best when you're sick/ perfect winter food), white bean rosemary soup (I don't make the croutons because lazy), quinoa confetti casserole (absolutely killer and easy, have sent off to people for food after childbirth w rave reviews), sun-dried tomato pesto (I love it with squash noodle/ regular noodle mix), living Caesar dressing (all my meat eater friends love it) and white bean hummus (also great on the quinoa). Honorable mentions are the wild chick soup (wild rice is just pricey now but the nuttiness makes it sing) and walnut white bean spinach phyllo rolls (great to make ahead for on the go. My next fave is let them eat vegan - no pics but crammed with recipes. Faves are KD dip and vegveeta dip. Her older books are more specialized ingredients because, at the time, vegan was not mainstream so everything was from health food stores (Instagram account soynotoi is sadly I maintained but is VERY accurate of vegan food in the 90s). Also: you should reach out to Derek, he made a post about selling his house in England and coming back but travelling across the states in a van. He didn't mention Canada but feel like it would make sense for the mushroom mission especially here in Vancouver. He said he wanted to collab w people so could be sweet. Dreena also does some podcasts like my friend Anna's so you could run stuff past her. I know she uses brown rice syrup because of its lower glycemic index but it's pretty pricey nowadays.
Thanks for all the suggestions. And I’ve already been talking to Derek about a potential collab in the future. I’m going to ask him to cook mushrooms for Annie :)
@pbwithjeremy love Derek. I always make his "turkey" - king oyster chunks w no dairy butter and poultry seasoning baked. So simple and yummy! Looking forward to the collab. Wasn't sure if he'd come to Canada as getting pets across the border can be tough but v exciting!
Yay I commented on Dereks video to say he should collab with you! I’m so pleased! Can’t wait to see that!
@@jackie7061 I thought Derek was still in Canada. I know he's moving back to states, but didn't think he'd left yet.
@DoloresVassallo he's not in Canada, he's in England. He made a video about selling his place there and moving to the us I think it's called starting over and it was posted November. The last video he talks about how he's already moved his dog and now he's emptying the house. I hope he comes to Canada though!
I’ve made Dreena’s nicer Rice Krispie squares - followed the recipe! - and they were great!!! 😄
Oh good!
Your kids are so awesome! Love their reviews. Would love to see you do one on Dreena’s latest cookbook, Dreena’s Kind Kitchen. It’s one we’ve enjoyed a few recipes from.
It’s on the list :)
LLGC❤
Also,I love Derek Sarno!!! You guys should do a collab.
Happy New Year to you and your lovely family.😊
We're talking about it!
If anyone could get Annie to like mushrooms, it would be Derek Sarno. He and Frankie are actually moving back to the states from the UK, so will be interested to see what he does next. I don't actually love the taste of tofu, so I always break down into cubes or slabs or big chunks and marinate for a few hours or simmer in marinade on the stove for abut 30 minutes before cooking so the flavor really gets in there. In the end, for so many dishes, it really is about the sauce and tasting as you go and understanding the flavor profiles of the different things you can throw in to adjust the flavors is important and learned as you go along. But you are trying to stay true to original recipes so you don't have that leeway in these cookbook reviews. One of the great things about going plant-based is that my palate has really changed and broadened to embrace so many new ingredients and flavors. However, my panty is kind of out of control.
You're so right-if anyone could work their mushroom magic, it would be Derek Sarno! Funny enough, Derek and I are actually talking about collaborating on something together, so stay tuned. It’ll be exciting to see what he and Frankie cook up back in the States.
I love your approach to tofu! Marinating or simmering it in a flavorful sauce makes all the difference, especially for those who aren’t big on its natural taste. And you're spot on about the importance of learning flavor profiles and tasting as you go-being able to adjust is such a key skill when cooking plant-based. That said, sticking to cookbook recipes for reviews does keep me in check, even when I’m itching to tweak things!
I totally hear you on the evolving palate. Going plant-based really opens up a whole world of flavors, but I feel your pain about the pantry situation-it can turn into a wild jungle of spices, flours, and random ingredients. It's like a badge of honor for plant-based cooks! Thanks for sharing, and I’ll keep you posted on the Derek collab. 🌱
Dreena’s books are always solid for me. Let Them Eat Vegan is our favorite. There’s a gluten-free pie crust in there that has become a staple. She’s really great with burgers and loaves, in particular. The Festive Chickpea Tart is a holiday classic! (We skip the crust and top with mashed potatoes.)
From Plant-Powered Families, the Chickpea Nibbles (?) have become a favorite. We always make them to serve alongside spaghetti! Hope you’ll give her recipes another try.
I have also been meaning to order vanilla bean powder forever but the one Chef A.J. recommends is soo darn expensive.
Hi jeremey,
In one of your videos your wife added baking soda to the water she instapotted chickpeas in for hummus? What does the baking soda do and do you use it with other beans?
She does it to soften the chickpeas for when we make hummus
My kids love the chili and the chickpea soup in that cookbook. I have bought coconut butter at Whole Foods, but I’m in the US. Vanilla bean powder is a game changer for recipes.
Yes, her chilli recipe is my favourite / go to!!
Hello! Looking forward to this video! I own this book too but I have to say I like the Kind Kitchen one better. Let's see what Annie approves 😁
Yes, she’s the toughest critic! 😂
@pbwithjeremy She is a girl who knows what she likes ☺️.
Love this series 😊
Another wonderfully entertaining video! Love me some Derek Sarno, it would be so great if he could make Annie love mushrooms 😂❤!
We are trying, but mushrooms are a hard sell!
You picked the wrong book! Dreena's Kind Kitchen is one of my all-time favorites. I don't know if there's a bad recipe in there.
Noted!
Happy New Year! Loved the tracking of the new camera but not so impressed with its low light performance. You are all a bit fuzzy. Keep up with the thee great cookbook reviews. So interesting and informative.
Thanks. Still working on all of the quirks of the new camera. We’ve got it looking better now :)
At one point stores occasionally carried something called coconut manna which was basically coconut butter.
Do you have any videos about how your kids eat, like all vegan, somewhat vegan, etc.? I'm trying to raise my kids mostly plant based and love any info I can get from other families
They're pescatarian but largely eat what we eat. What do your kids like to eat? Take that and make it plant-based.
We love the Gingerbread Granola in Dreena’s Kind Kitchen! ( I make it with almond butter, 3 Tbsp maple syrup, plus 4 more instead of the coconut nectar/date syrup, & no added dried fruit).
I wonder if it was the tahini in the recipes where you used it. It has a distinctive taste and can spoil food when it isnt liked that much. ❤
I love your smashed and seasoned and airfried chickpea idea. At least something good was achieved haha. I think the ingredients were to hard to find and all the recipes seemed to have tahini in them, which may not have been a delight for your kids.
I really like Dreenas kind kitchen
Uncrustables are way more unhealthy than a PB and J I'd make but they taste so so so good. For me they are a treat like if the hotel has one at the breakfast bar when travelling or something.
Next time, add a tablespoon or two of tahini to the tofu marinade. I have that book and that has been my go to tofu for years. But the tahini makes a huge difference
Thanks for the tip!
Hey friend, my husband and I love your channel! Great stuff! One suggestion, barkeepers best friend scrubbing powder would have your metal cookware looking top notch with very little effort. I know the pans are clean but, visually that is a great way to keep those metal pans looking like new. lol not a paid sponsor..😂 the color palette on the video looks great btw. Nice work
Love the color palette!
I bought that stuff and Woolie wouldn’t let me use it because of the chemicals.
@ I respect that totally. Have a good night
Coconut butter is readily available here in the US. Macadamia nut butter is available but it is very expensive.
LLGC!⭐️💔⭐️❤️I enjoyed this video! 👍🏻Thanks!😃
Appreciate the support !
Let’s not forget this book is 10 years old and vegan & WFPB cooking has evolved wuite a bit the last decade. So the reactions are somewhat understandable. BTW, there is plant-based gastronomy now which is insanely complicated and full of biochemical experiments impossible for even the most advanced hobby cook to emulate. The times they are a-changin’.
Totally agreed! And we’re just a bunch of home cooks so take everything we say with a grain of salt :)
Dreena's Baconut recipe is amazing
The nice crispy recipe rocks. Best and easiest thing to take to family things with non-vegans. Everyone loves it!! We use cashew butter (which you can even make) and brown rice syrup and vanilla. We skip the agar agar. And they are the most delicious things ever. Try it that way. Tahini way just sounds gross…… We have even subbed part cashew and part peanut butter when low on cashew butter and still came out great. Doesn’t seem like a fair review to use tahini. We have made several of the desserts in there for non-vegans and they had no idea.
cheers
I finally picked up the cashew butter and remade it - DELICIOUS
Annie looked stoked to have a "rice Krispy treat". She may have PTSD. ❤😊
she recovered :)
I bought a used copy of this cookbook and tried several recipes. I did not really like any of the recipes and gave it to a friend who was trying to introduce her family to eating wfpb sos free… (I never heard what her family thought.)
My son is so picky. He like's everything plain. I think he has a texture issue. Any 'Annie approved' meal sides would be appreciated! 🎉
By sides you mean just veggies on their own?
Veggie sides , starch sides. Any Annie approved.
❤LLGC And, yes I am sure she would love your dghtr (and son)....WE all do 😊
That's sweet. Thank you!
LLGC ❤ Long Live Grama Cathy! ❤
Also LLGC ❤!
Coconut butter can be bought at Zehrs in KW. :)
Yeah - but it's still packed with saturated fat... I'd rather the cashew butter
Coconut butter is worth trying, it’s expensive but really tasty
My food coop in California stocks it
I have purchased it from a company called Artisana before, and I have also made it before. Both good options.
65% of coconut butter is still oil so not really something we want to eat if we can help it.
@@pbwithjeremy very true
Dreena’ s Kind Kitchen cookbook
I have many of her books ans I love this one but I made all different recipes
Try the sweet potato choc cake you can sub gf ap flour
Snackels
Apple hempseed muffins
The almond burgers good
Amd I can go on
I am going off memory but I made a ton and loved just not any of the ones you made !
She also jusr redid some older books without oils etc but I have to get them still
Huge dreena fan here
Try some more !
Thanks love your channel as well
What does LLGC mean?
It’s explained in the video :)
Violet Beauregarde Woolie is my new favorite Woolie
Hahaha
LLGC! 💗
Looks clean to me 😅
The new camera makes you look younger!
PERFECT!
😅The Ultimate Teriyaki Stir-Fry recipe reminds me of an Esselstyn recipe I first tried about 4 years ago. Even omnivores love this recipe. Jeremy, if you want to try a WOW version of the one you did in the video, try their Lightening in a Bowl. For me (whose a wimp about hot spices) I significantly reduced any hot peppers. I feel sorry for those who don't like cilantro (it's a genetic thing) then use flat leaf parsley, or green onions or both.
Once you've tried this recipe, you'll never forget it.
I think I cut the maple syrup by half in both the marinade and the lightning dressing. You can always add more, but it's hard to remove it once you've put the whole lot in. (I just try to keep sweets low).
I also use twice as much tofu because there will never be too much of that. You can let the tofu start marinating the day before so there's less to do on prep day.
ua-cam.com/video/FNiR9BCWlJQ/v-deo.htmlsi=JYj3vk5fjRVd2zrz
Thanks so much for sharing, and I love the idea of trying the "Lightning in a Bowl" recipe-sounds like it’s a real game-changer! I totally get where you're coming from with reducing the heat (I'm all about customizing to personal preferences too). It’s great that you’ve found ways to adapt the recipe with tweaks like cutting down the maple syrup and doubling the tofu-because honestly, you can *never* have too much tofu, right?
I’ll definitely add this to my list to try, and I appreciate the tip about marinating the tofu the day before-it’s such a simple step but makes such a difference. Thanks again for sharing these great ideas and for being part of the community! 🌱
@pbwithjeremy I can't wait for you to try it, and can't wait to see how your family responds. You'll have to play around with the maple syrup (and advise your followers to do the same). I live alone and because I'm still working on losing weight, I can cut the maple syrup way back, without having to give consideration about complaints from others. Besides, if it needs a bit more sweetness, that is such an easy fix; just add a bit more maple syrup. I think that I cut the kale into short ribbons after de-stemming them. It is an amazing recipe for sure⚡⚡
LLGC💕
About the gravy , the recipe put on the screen calls for just one sweetener - it was probably a one or the other and not both. Therefore the gravy turned out too sweet…?
Nope. They’re both part of the recipe
Wife here. I don’t know Jeremy you said a B but your face said F. On the Rice Krispie bar. Ha. I’d love to see less tofu recipes as I do not eat as a very high Lipoprotien a score. I do not like tempeh either. Some recipes for us heart healthy striving folks be great! Thanks and since your in Canada love me some Neil Young just saying ! Nothing to do with WFPB but wth! Keep videos coming .
Hi there, Neil Young fan and Rice Krispie detective!
"Face said F" Ha! 😅 I appreciate your feedback about tofu and tempeh; I totally get that not everyone vibes with them or can incorporate them into their diet. I’ll definitely keep that in mind and work on including more heart-healthy, tofu-free recipes in future videos.
And hey, Neil Young is a Canadian treasure, so I fully support the shout-out. Maybe I’ll hum *Harvest Moon* next time I’m in the kitchen. Thanks for tuning in and sharing your thoughts-it means a lot! Keep rocking (and eating) in the free world! 🎸✨
@@pbwithjeremyyes would be nice for the soy allergy people out there (#metoo)
LLGC ❤
I know how Annie feel when it comes to mushrooms, I am not a fan of them either.
using tahini for the rice snack was a really bad choice😅🫠 tahini is a bit bitter... cashew butter would have been better..could have made it yourself even!
Yeah.... I made a bad choice :)
Never coconut butter?! Dude. Try Baldwin Naturals and…. #LLGC ♥️
We don’t love having too much coconut. I realize it includes the meat of the coconut but it’s still really high in saturated fat sadly. Thanks for the GC love :)
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:)
Llgc ❤
Sorry, in my opinion these recipes are much to complcated..love the reviews.
Fun video as always 😊 wanted to let you know coconut butter is in the « health section » of the grocery store. I’ve bought it at Loblaws for years. It’s the Nutiva brand, little glass jar, think it’s called coco nut manna.
Thanks. It’s still super high in saturated fat sadly
@ ive had my jar over a year easily and it’s more than half full 😅 I don’t really use it. But figured I’d let you know for those recipes in case it helped ☺️
Appreciate that!
Not related to this video but…. I made the 30 Clove recipe from the Souperb cookbook in the Bundle. It was easy and tasty. I did add salt. It absolutely needs salt. Also added 1-2 additional cups of vegetable broth when blending because it is way too thick otherwise. Just wanted to share. 🩷
Thank you for sharing!
LLGC 💗🥹 Also, we don’t say it enough, but shoutout to the kiddos for being good kiddos and trying new things.
Right?! They are so good!
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