TIP - I’ve found that a good way to store a silpat is to roll it up and then put it inside a paper towel core. That keeps it from unrolling until I want to use it.
I'm making peanut stew today, using one of my butternut squash I grew last summer. Used black-eyed peas and collards (straight from my garden) that were left over from our new year day dinner. I'm letting it cook for a couple of hours. I'm looking forward to enjoying a warm stew on a cool day.
This is incredible! I didn’t have veggie broth so I used mushroom broth I didn’t have garbanzo beans so I used butter beans, it still turned out so good
I am a newcomer to plant based hoping it will save my life came across you and I am hooked , you keep it real , & simple and helps me relax about it Thank You for being here Cindy🍎
I made the sweet potato peanut stew while watching. Kind of winging it all the way. Delicious! Didn't have any frozen ingred but cooked onions and sweet potaties in the broth while I prepped everything else. Really good. Thanks for the inspiration!❤
Nice! I literally bought a knife sharpener last month, but it was just sitting there, waiting for me to find a video that demonstrated how to use it, but now I'm not so nervous anymore!! Love this bonus tip, thx!!❤🎉😊
Can't get white sweet potatoes where I live 😕 no body knows they exist! Moved to the Midwest from Cali miss the produce miss my white sweet potatoes forsure. I can find the sweet potato with the purple skin, not the same and pricey
We don’t use corn starch because it’s too processed and too many parts removed. Whole flours are best or any of the other options we mentioned during that segment of the show.
About the spicy, hot food. People with rosacea cannot do those. Some people can't handle spicy food because of their stomach. Too much very hot food will hurt your esophagus over the years so be careful. Like a lot of things the first time won't hurt you but if you keep doing it . .. .
Everyone's knives will stay sharper for longer if you learn to turn your knife over and do not use the side with the blade to remove your chopprd product from your cutting board. Just get use to flipping your kife then you will think about it and automatically flip to the non sharp edge. The more you use your knife then you dull your knife.
I have to comment on the African Peanut Stew. Another channel has made a version, the funny part is closed captions came up as African Penis Juice. I know, juvenile, but it was funny. Thanks for sharing your version.
Love you guys. Particularly the quick and dirty, winging it way to cook without losing flavor!! My current obsession is a miso soup for breakfast - I soak 3 dried porcini mushrooms (broken to pieces), whites of three spring onions, a quarter of a small red onion, 1 inch ginger chopped, 1 largish carrot chopped, 1/2 lb broccoli, 1 tsp of dulse flakes, 1 tsp Yondu umami and about 1/3 box of silken tofu. Cover with water and let this come to a rolling boil. Then let it simmer for about 5 mins until the veggies are steamed through. I then add 2-3 cups of spinach or chopped kale till wilted. In a HUGE bowl - add 1 tablespoon of miso paste- add a couple tablespoon of the broth and make a paste, then pour the whole pot of soup into the bowl. Add the greens of the spring onions and slurp the soup down. It takes about 10 mins to prepare on an induction stove (mine) and about 30 min to eat. Its that LARGE and delicious. Hope someone else will give this a shot and enjoy as well.
Love the savory breakfast idea, very Japanese. Similar to soup I make, delicious at night as well, especially when cold out. I like dulse but use wakame seaweed in soups. I like to add some vegan kimchi to my soup bowl. I've been adding baby spinach to a lot of different cooked dishes, just at the end. I used to use cayenne a lot, but lately add fresh ground pepper to almost everything!
That sounds delicious play I am not familiar with some of those ingredients but I also have been eating vegetables for breakfast with a potato as the base and zucchini and brussel sprouts with a little chicken stock
I've always loved this channel, but I have to say it's even more fun with Reebs and the kids! Love the 10 minute meals. I have many of your recipes on repeat. Thank you!
I watched Dillon making cheese sauce and eating it with corn I think 6 years ago. That was soooooo helpful. That was one of my first attempt of going vegan when I discovered Dr McDougall.
May I suggest introducing people to flattened rice. (Poha) One can purchase online OR pick up at an indian food grocery. It's pre-cooked, then flattened, then dried. You store it in your pantry and it can be ready in 5 min. You simply rinse, then cover with hot water and let stand just a couple minutes. I use sometimes instead of oatmeal in the morning, in soups, as a side, dropped into any dish I am heating up that calls for rice, etc. etc. Yes, its easy to cook rice and I precook that sometimes too, but it super great to have when you want rice but don't have any pre-cooked.
I love my cutco knives. I bought mine 20 years ago and whenever they start to get dull I send them to the company and they come back like brand new for free! Expensive up front but totally worth it!
I love my vitamix, instant pot and I have a ninja foodie air fryer oven! Makes cooking and preparing this way so easy!🙂🌱💚 love Well Your World you made it so much easier to eat this way not so overwhelming anymore!
Buy fresh greens, wash, spin dry and shove into a jumbo plastic bag. Roll the bag to press out all the air and then freeze for future use in soups, etc.
13:02 karen's being a karen (yes - in 2024 - we should use 'being a karen' to mean an overly generous person. Let's get the ball rolling on positive connotations)
All your recipes are so good. I’ve been watching you for 5 yrs. and make a lot of your recipes. I had good stainless steel cookware, but found Caraway cooking pans and bakeware and they are ceramic and you don’t need much water when cooking and cleaning is a breeze.😊
I first had the sweet potato soup in a wonderful South African restaurant in cape cod called Karoo cafe. They made it with pumpkin, but I switched it to sweet potatoes like you. But they made it a smooth soup and I’ve been doing that. Now I will try it chunky too.
My vitamix DID die (I lived off grid and the generator didn’t start out at full speed. It gave an error code… who knew?!) BUT!! I found a Home Geek for $50 that’s the same as my Vitamix! Same blades, same HP speeds, heats the soups. 3 years going strong!
For the Mushroom Wraps, I found a gluten-free wrap at Costco (in montreal, canada), but it is quite calorie dense. I think what I will do for myself is 1-2 in Boston lettuce, and 1 in a wrap to make a complete meal
Hi Dillon & Reebs, love the fast recipes (10 min ones)! But, could you tell us at the beginning of each segment what all of the ingredients are so we know right away if we have the ingredients in our kitchen?
I found a conversion measurement at Dollaramas it's very slim, stainless steel with a magnet on the back it's on the front of my range hood, it's at eye level and also has a ring if you prefer to hang it on your wall, I love it.
I was really surprised when you were making the stroganoff that you let that good mushroom juice cook off instead of using it along with the milk and the veggie broth. And then I was surprised that you didn't sprinkle the flour right into the mushrooms and onions like they do for a Roque, and then add the liquids so it could thicken up. Great recipes
I know that this comment is very late but I’m definitely team Dillon when it comes to hot food. My husband call me cast iron mouth. If the food when it’s served isn’t hot enough to burn me, it’s not the right temperature for serving.
** i’m trying to sign up for the one month free trial membership but it looks like it’s charging me $15 right off the bat. Could you explain please if I’m doing something wrong? I’m just clicking on the link that you supply in the More button.
I made the African stew. I didn’t have any chickpeas so I used white cannellini beans. When I went to add the ginger I was measuring with my heart and a bunch fell out of my little jar. Whoops! 😅 I just bumped up the cinnamon to counter the strength of the ginger. I added carrots and celery for color. I have an SOS free peanut butter Crazy Richard’s 100% peanuts Creamy. Yummo! 💜
Your extended discussion of sharpening helped me so much. I ordered the sharpener and will come back and watch this again and review the information. Thank you!
Hi Dillon, another suggestion: I keep veggies fresh by using a combination of Debbie Meyer Green Bags (and rectangle containers) and FreshPaper. They both extend the life considerably and together, they will keep things fresh for about 3 x's longer than usual. They cost a bit, but are reusable.
I've been making a vegan but not oil free Beef Stroganoff for years, a lot less ingredients. One whole sliced onion, a couple of large sliced Porto Bello mushrooms (in long strips), fresh garlic, cooked in a little water or broth. A little sesame tahini at the end and fresh ground pepper. Love it with whole wheat or other penne pasta.
I have acquired so many gadgets that 8 can’t find my immersion blender. I would use to blend maybe a little of the soup. This looks so good cooler. Lol.don’t l8ke hot food or very hot water. Yikes.
TIP - I’ve found that a good way to store a silpat is to roll it up and then put it inside a paper towel core. That keeps it from unrolling until I want to use it.
Thanks for the tip.
It’s genius
Good idea.
thank you for these live videos. I love live videos - commenting on it, watching others do too - it makes my day lol
I'm making peanut stew today, using one of my butternut squash I grew last summer. Used black-eyed peas and collards (straight from my garden) that were left over from our new year day dinner. I'm letting it cook for a couple of hours. I'm looking forward to enjoying a warm stew on a cool day.
Dillon, recommended pepper mill: Fina Peppermill. LOVE IT!
This is incredible! I didn’t have veggie broth so I used mushroom broth I didn’t have garbanzo beans so I used butter beans, it still turned out so good
great swaps!
Love the way you cook! It makes meals so simple! ❤
Love your easy and delicious recipes! Thank you for the knife sharpening lesson…very helpful! 🙌
Oh yeah. Thanks for the knife sharpening demo. SO HELPFUL!!! ♥
I love all of these recipes! I’m definitely going to try them all. 🙂
This was such a wonderful time :D thank you so much for sharing it with everyone
I am a newcomer to plant based
hoping it will save my life
came across you and I am hooked , you keep it real , &
simple
and helps me relax about it
Thank You for being here
Cindy🍎
Hi Cindy, I am glad we have been helpful on your journey. You got this!
Amazing colours ! I am only just starting whole plant based eating so this is very inspirational thank you 🙏
I made the sweet potato peanut stew while watching. Kind of winging it all the way. Delicious! Didn't have any frozen ingred but cooked onions and sweet potaties in the broth while I prepped everything else. Really good. Thanks for the inspiration!❤
Nice! I literally bought a knife sharpener last month, but it was just sitting there, waiting for me to find a video that demonstrated how to use it, but now I'm not so nervous anymore!! Love this bonus tip, thx!!❤🎉😊
Awesome ! I love 10 min meals. Are there episodes about instant pot cooking ?
We have instant pot recipes on our replays yes
Love to watch you cook very informative. What do you think of TVP ?
Good show i like how you all communicate so well thebrecopes look yummy
Putting a lid on will speed up the cooking 😊
Yum!
Can't get white sweet potatoes where I live 😕 no body knows they exist! Moved to the Midwest from Cali miss the produce miss my white sweet potatoes forsure. I can find the sweet potato with the purple skin, not the same and pricey
Maybe check to see if you can get misfit market where you are?!!
How do yo7 guys keep your recipes organized. I put mine in books and files but would reall6 like a different way.
Hi Dillion and Reebs can I subsitute the flour for organic corn starch?
We don’t use corn starch because it’s too processed and too many parts removed. Whole flours are best or any of the other options we mentioned during that segment of the show.
Hi Dillion and Reebs, can I use any organic pasta for the mushroom stroganoff?
If it’s whole pasta it’s good. If it is refined junk then not great. Organic has nothing to do with whether something is actually health promoting.
Just found you.
About the spicy, hot food. People with rosacea cannot do those. Some people can't handle spicy food because of their stomach. Too much very hot food will hurt your esophagus over the years so be careful. Like a lot of things the first time won't hurt you but if you keep doing it . .. .
I'm team Dillon my husband looks at me all crazy. Lol
Can dillon make something Filipino?
Email me some dishes you would like. Email on the about section of our channel
Everyone's knives will stay sharper for longer if you learn to turn your knife over and do not use the side with the blade to remove your chopprd product from your cutting board. Just get use to flipping your kife then you will think about it and automatically flip to the non sharp edge. The more you use your knife then you dull your knife.
¿ Doesn't a plastic cutting board keep a knife sharper than a wooden one ?
I have no idea. It’s a much worse chopping experience so it doesn’t really matter. Knives are meant to be sharpened.
I have to comment on the African Peanut Stew. Another channel has made a version, the funny part is closed captions came up as African Penis Juice. I know, juvenile, but it was funny. Thanks for sharing your version.
Someone has been watching those vegan guys ❤
Love you guys. Particularly the quick and dirty, winging it way to cook without losing flavor!! My current obsession is a miso soup for breakfast - I soak 3 dried porcini mushrooms (broken to pieces), whites of three spring onions, a quarter of a small red onion, 1 inch ginger chopped, 1 largish carrot chopped, 1/2 lb broccoli, 1 tsp of dulse flakes, 1 tsp Yondu umami and about 1/3 box of silken tofu. Cover with water and let this come to a rolling boil. Then let it simmer for about 5 mins until the veggies are steamed through. I then add 2-3 cups of spinach or chopped kale till wilted. In a HUGE bowl - add 1 tablespoon of miso paste- add a couple tablespoon of the broth and make a paste, then pour the whole pot of soup into the bowl. Add the greens of the spring onions and slurp the soup down. It takes about 10 mins to prepare on an induction stove (mine) and about 30 min to eat. Its that LARGE and delicious. Hope someone else will give this a shot and enjoy as well.
Sounds tasty! We will try this!
Love the savory breakfast idea, very Japanese. Similar to soup I make, delicious at night as well, especially when cold out. I like dulse but use wakame seaweed in soups. I like to add some vegan kimchi to my soup bowl. I've been adding baby spinach to a lot of different cooked dishes, just at the end. I used to use cayenne a lot, but lately add fresh ground pepper to almost everything!
🎉
That sounds delicious play I am not familiar with some of those ingredients but I also have been eating vegetables for breakfast with a potato as the base and zucchini and brussel sprouts with a little chicken stock
I've always loved this channel, but I have to say it's even more fun with Reebs and the kids! Love the 10 minute meals. I have many of your recipes on repeat. Thank you!
Aw thank you!
I watched Dillon making cheese sauce and eating it with corn I think 6 years ago. That was soooooo helpful.
That was one of my first attempt of going vegan when I discovered Dr McDougall.
May I suggest introducing people to flattened rice. (Poha) One can purchase online OR pick up at an indian food grocery. It's pre-cooked, then flattened, then dried. You store it in your pantry and it can be ready in 5 min. You simply rinse, then cover with hot water and let stand just a couple minutes.
I use sometimes instead of oatmeal in the morning, in soups, as a side, dropped into any dish I am heating up that calls for rice, etc. etc. Yes, its easy to cook rice and I precook that sometimes too, but it super great to have when you want rice but don't have any pre-cooked.
I love my cutco knives. I bought mine 20 years ago and whenever they start to get dull I send them to the company and they come back like brand new for free! Expensive up front but totally worth it!
I love my vitamix, instant pot and I have a ninja foodie air fryer oven! Makes cooking and preparing this way so easy!🙂🌱💚 love Well Your World you made it so much easier to eat this way not so overwhelming anymore!
Buy fresh greens, wash, spin dry and shove into a jumbo plastic bag. Roll the bag to press out all the air and then freeze for future use in soups, etc.
I use mexican flavor spices always it's my favorite. I will do Indian flavors also. Nothing tastes bland. Soup looks good 😊😊😊
13:02 karen's being a karen (yes - in 2024 - we should use 'being a karen' to mean an overly generous person. Let's get the ball rolling on positive connotations)
Oh, I needed this video today! Hey, do you guys shop at Aldi? They have the frozen sweet potato and butternut squash!
Reebs used to in Chicago. We don’t go there much here but that’s a great tip! We will go again.
Thank yo7. I shop at Aldi but didn’t know they had this. Great tip.
Hi Reebs, and Dillon. Gorgeous recipes. Thanks for all these great ideas.
1st!!!! Cooliest video of the new year - it's the video we never asked for, but never knew! Videos sharing the secrets of success are my fav videos.
Def will be trying the stuffed sweet potatoes!! Looks delicious! And the sauce
Such an ethical approach. Using products all people have access to. Helping people and not just selling your products.
All your recipes are so good. I’ve been watching you for 5 yrs. and make a lot of your recipes. I had good stainless steel cookware, but found Caraway cooking pans and bakeware and they are ceramic and you don’t need much water when cooking and cleaning is a breeze.😊
Thank you for the support!
I first had the sweet potato soup in a wonderful South African restaurant in cape cod called Karoo cafe. They made it with pumpkin, but I switched it to sweet potatoes like you. But they made it a smooth soup and I’ve been doing that. Now I will try it chunky too.
Just joined this morning, looking forward to becoming more wfpb sos!
That is how a great marriage works........and business. You two work together well.
If you microwave a potato at the same time that you were making stuffing, I think it would still be 10 minutes.
Yes we ended up including microwave directions in the recipe for that reason. Just silly I never mentioned that on the show.
Thanks Reebs and Dillon. Love your recipes and the ten minute recipes are the best.
Missed the live, but Hi from Luxembourg, Europe 🙂 I love your recipes and your show. You guys are wonderful and so funny. Happy New Year xx
Thank you so much!
I wish I could watch the live shows on my TV... without casting. I'm rarely able to watch it live, but like watching the replays.
I love the explosion of quintessential vegan videos for the new year. 2024 is rocking veganism to the max!
Me too. I’ve noticed it’s on Facebook like crazy.
I am officially obsessed with African Peanut Stew!
That african peanut soup looksDELICIOUS....THANK YOU!!!❤
I thank you for these videos. You’ve taught me how to cook Whole Food plant based meals.
Your chestnut loaf from your Holiday video was amazing!!
My vitamix DID die (I lived off grid and the generator didn’t start out at full speed. It gave an error code… who knew?!) BUT!! I found a Home Geek for $50 that’s the same as my Vitamix! Same blades, same HP speeds, heats the soups. 3 years going strong!
Do you use sprouts. I have been eating raw sprouts with other raw veggies with cooked lentils
2:36 thank you times 1 million - this is the cooliest
Love the show! Thank you both.
For the Mushroom Wraps, I found a gluten-free wrap at Costco (in montreal, canada), but it is quite calorie dense. I think what I will do for myself is 1-2 in Boston lettuce, and 1 in a wrap to make a complete meal
Reebs, your hair looks so much better and more flattering.
You guys are so fun to watch and an inspiration to eat healthy!!!
I love your layed back attitude while cooking Dillon!!
Thank you!!
Hi Dillon & Reebs, love the fast recipes (10 min ones)! But, could you tell us at the beginning of each segment what all of the ingredients are so we know right away if we have the ingredients in our kitchen?
I found a conversion measurement at Dollaramas it's very slim, stainless steel with a magnet on the back it's on the front of my range hood, it's at eye level and also has a ring if you prefer to hang it on your wall, I love it.
I was really surprised when you were making the stroganoff that you let that good mushroom juice cook off instead of using it along with the milk and the veggie broth. And then I was surprised that you didn't sprinkle the flour right into the mushrooms and onions like they do for a Roque, and then add the liquids so it could thicken up. Great recipes
I know that this comment is very late but I’m definitely team Dillon when it comes to hot food. My husband call me cast iron mouth. If the food when it’s served isn’t hot enough to burn me, it’s not the right temperature for serving.
Do you guys ever do anything with Garam Masala? I sprinkle generously over 1" diced sweet potatos and roast them... delicious!
So excited for this! May seriously have to sign up for cooking shows! I love your guys potato salad! The best!!!
We sure hope you will! Free this month.
I am but a simple Vegan
What a GREAT TEAM! You guys ROCK!
I’ve had my Vitamix for 15 years, bought shortly after I went vegan and have used it daily since. It’s a workhorse.
I think you should use fresh vegetables etc.. Too many convenience products.
That would go great on a grill cheese vegan style
I think it is because buttternut squash isn't as easy to prepare... hard to chop and maybe not easy to tell if it is ripe and ready.
I use thick shelf liner under my cutting board.
I dont like cooked greens, but I will put it on as garnish in my bowl
You have so much more down there in the US than we have :(
I did the corn chowder took me couple minutes and the lady I cook for thought I’d spent hours on it
I have not been able to find frozen butternut squash in my part of WV
Mis en place means "set up", love your channel! always something yummy to cook!
44:12 yes to the smoked paprika!!
39:52 dumb shirts is how we like it! Gets the message across to the vegan unaware masses.
You guys are so fun. Just gonna say how about Cilantro on the stuffed potatoes….and there you go with it!! Lol ❤
Nailed it haha
Some day, when I retire, I'll be able to catch your live shows!
OATMILK or FLAXMILK is best substitute for Soymilk?? ANYONE ???😮😮😮
you don’t want soy milk? Just wondering why because that’s mainly what I use for tea and coffee etc.
This soup looks delicious; can’t wait to try it.
Hi Dillion how about using arrow root for the thickener for the mushroom stroganoff?
We avoid the processed stuff (mostly) and prefer whole ingredients but I’m sure it would work just fine.
Just this min found this; do your tecipes all come from Essyltons ? African peanut soup is out of one of their cook books.
No lots of people have a recipe for this dish.
** i’m trying to sign up for the one month free trial membership but it looks like it’s charging me $15 right off the bat. Could you explain please if I’m doing something wrong? I’m just clicking on the link that you supply in the More button.
Only available certain times of year. This is an old replay from a time when it was available. Stay tuned for the next trial period.
@@WellYourWorld thanks I realize that after I text you 🥴
Why can’t I get the free trial membership
Loved this recipe video. Thanks 🤩
I made the African stew. I didn’t have any chickpeas so I used white cannellini beans. When I went to add the ginger I was measuring with my heart and a bunch fell out of my little jar. Whoops! 😅 I just bumped up the cinnamon to counter the strength of the ginger. I added carrots and celery for color. I have an SOS free peanut butter Crazy Richard’s 100% peanuts Creamy. Yummo! 💜
Hi , love your easy going attitude , very helpful, when I am trying to decide what to make. Thanks for being here🍆👨🏻🍳Liba
Your extended discussion of sharpening helped me so much. I ordered the sharpener and will come back and watch this again and review the information. Thank you!
Yummy I’m loving the recipes and love seeing you cook
Hi Dillon, another suggestion: I keep veggies fresh by using a combination of Debbie Meyer Green Bags (and rectangle containers) and FreshPaper. They both extend the life considerably and together, they will keep things fresh for about 3 x's longer than usual. They cost a bit, but are reusable.
I've been making a vegan but not oil free Beef Stroganoff for years, a lot less ingredients. One whole sliced onion, a couple of large sliced Porto Bello mushrooms (in long strips), fresh garlic, cooked in a little water or broth. A little sesame tahini at the end and fresh ground pepper. Love it with whole wheat or other penne pasta.
I have acquired so many gadgets that 8 can’t find my immersion blender. I would use to blend maybe a little of the soup. This looks so good cooler. Lol.don’t l8ke hot food or very hot water. Yikes.