My favorite recipe this year is from Javant’s healthyveganeating. His Veggie Ground recipe is amazing! I put it on corn tortillas with his cashew cream, s squirt of Siracha. Airfry at 350 for 3 minutes then top with chopped lettuce. I think I could eat this everyday. Yum!
What great recipes! What you did to that focaccia looks so amazing. Can't wait to try this. I bought your eCookbook but I still need to download it!!! Is it possible to buy a paper version of it - sorry I've been out of touch, I was down in France, Xx
Awesome! Thank you! How was France? We're sold out of the hard copies right now, but will be doing a 2nd printing. E-mail me to get on the waiting list: pbwithjeremy@gmail.com :)
Hi there! I don't have a favourite recipe, per se, I love improvisation based on a formula - I looove the formula for oven-roasted veggies: Cut an onion, cut some veggies, add some garlic. If you want, add a bit of white wine. If you like it spicy, add chilies or ginger. For more satiety, add a potato. Need more protein? Add chickpeas or soybeans or tofu. Want more carbs? Serve rice on the side. (And of course, if you're not a vegan, you can add other stuff too.) Put in oven, check every 5-10 minutes until done, enjoy. Eat it on its own or with some sauce if you have it flying around. I love how versatile, adaptable, effortless and simple it is. And delicious. Chris, from Vienna, Austria
Try making a UA-cam video with Chef AJ’s disappearing lasagna. It is fantastic! It’s in her book on processed and both the old edition and the new. It is fantastic!
Love this video. Our favorite new meal this year thats gone into the regular rotation is super simple, but I had never seen it before. I got it from several Instagrammers, Korean vegetable pancakes. Basically a quarter of a cabbage, a zucchini, a carrot and an onion, all shredded, with a simple pancake batter (about 1 cup flour, 1/2 cup cornstarch or tapioca, a bit of black salt, and water to make a thinnish batter) stirred with the veggies. Cook (I've baked it on parchment and also stove topped in a skillet) and cut into squares and served with a delicious spicy dipping sauce. Easy and delicious
Just googled vanilla bean powder. Its really simple and zero waste. Take vanilla pods and let them dry on counter or in warm oven at 50C for 90 minutes. Blitz in spice grinder. Store in airtight container in pantry NOT fridge. Keeps for 12 months. Thanks Jeremy.
I must be craving sweets because the Butterfingers and hocky pucks are calling me. Also, excited to try the Focaccia Bread. Thank you for converting it. I would never make it because of all the oil.
Hello from Lori in Scottsdale, AZ Fun fact: State mammal is the Ringtail cat. Have never seen one yet 🤷🏻♀️ Absolutely love this video! I especially love your family’s reaction and rating system to all your recipes. You are one of my favorite plant based UA-cam channel. ❤🙌👍
I’d like to try the lasagna if I can find the recipe online. You should try Angela Liddon’s Taco fiesta potato crisps from her first cookbook. It’s similar to the potatoe nachos but less work. The potatoe slices are thicker, and the walnut meat can be made ahead of time. That recipe is a winner for me.
Love all the new recipe ideas - hadn't heard of any of those cookbooks, but I'll be sure to check them out. My favorite recipe this year is from Nisha's Big Vegan Flavor - the lemony pasta with "sausage" and broccoli.
I make the oats slightly easier with apple or pumpkin pie spice blend plus turmeric. Yum! A dessert spice mix weaned me away from adding brown sugar or maple syrup.
I have been enjoying your cookbook. I made the taco soup and my meat eaters enjoyed it with me. Good job on a nice thoughtful book that can be easily used 😀
I am going to make the General Tso's for supper tonight. I like Chuck's recipe for Mongolian Soy Curls and his Cornbread recipes. I don't feel like I can loose with this.
My mom lives in Pottstown and I grew up in that area. I had never heard about the Golden Gate Bridge/ Panama Canal production and had to fact check it. Loved this fun fact so much I sent it to my mom! Thanks Denette!
I am just loving this cookbook you wrote. Thank you so so much. Currently I am in a breakfast scramble phase😂- every morning I start with a little veggie starter and ACV- then it’s coffee and your scramble. Then I’m good for many many hours. So grateful- and all the best for the new year to you and the family. Greetz from Keerbergen 🇧🇪
Hello from Michelle in Atlanta, Georgia! My favorite dish I made this year was your wfpb mushroom gravy from your Thanksgiving video. Thank you!!! We are not fans of mushrooms but we LOVED THIS GRAVY!!!!! It is my new go-to gravy recipe. I would love to see your top 10 recipes in breakfast, lunch, dinner, and dessert please ;)
Hello I'm Finn and I'm a home cook from Denmark, Europe. Can only agree with your top 10 though the number 1 spot is competing with the Caesar Salad on pg. 114 in your new cook book. Wishing you a Happy 2025. Already looking forward to see more PBwithJ.
Hello from Willis, Tx ! I’m probably going to try all of these recipes at some point. However, the Butterfinger bar sounds awesome! And the Hockey Pucks do, too. Thanks to you and your family. And have a Happy New Year!
I used your link and got the bundle and actually added the icon to the home page on my IPad for easy access. Holy moly it’s going to take me forever to get through it all and it’s exactly what I needed. I also added the link to your website to my homepage as well. I eat 80% WFPB, 10% fish and very limited dairy, the other 10% is well let’s say needs the work. My husband is a full blown meat and potatoes man who hates most vegetables but he is very supportive and never yucks my yum so I in turn can’t yuck his. It’s a dance. My plan is to cook my plant based meal for me and serve some of it as his side dish to at least try to get some veg into his diet. I like him and don’t want him to keel over any time soon. Wish me luck. Happy New Year 🎊🥂🎉
Happy New Year! 🎉🥂🎊 Wow, it sounds like you’re diving into the bundle with full enthusiasm-I love it! Adding the icons to your home page is such a clever way to make everything easily accessible. It’s always exciting to hear when people find exactly what they need to keep their journey moving forward. Thanks for linking us to your homepage. What's your website? Your balanced approach to eating and your relationship with your husband is so thoughtful. It’s definitely a dance, but it sounds like you’re nailing the choreography! I love the idea of sharing your plant-based meals as his side dishes-it’s such a gentle way to encourage him to try new things while respecting his preferences. It’s clear how much you care about him, and that kind of love and support makes a huge difference. Wishing you all the luck (and lots of delicious meals!) as you continue your journey. Keep me posted on how it’s going-I’m rooting for you both! Here’s to an amazing and healthy new year! 🎉
@ sorry for the confusion about a website, I meant the homepage on my Ipad for easy access, I don’t have a website. Thank you for the encouragement. I will keep you posted on our progress. 🩷
@@pbwithjeremy We have a baby step! I made the 30 Clove soup recipe from Souperb in the bundle. My husband tasted it and liked it. He said he would eat a cup along with a sandwich. 🤩
Love seeing what the top recipes were and got a few more ideas to add to my massive cookbook collection! As I was watching this, I was eating a pizza made with Sam Turnbull's crust recipe! Great to see a few familiar faces and I've loved every one of these videos I've watched. Keep up the great work! PS- Hi from El Mirage, Arizona!
Thank you so much for showing alternatives. I've been Vegan / plant based for almost 9 years and I was diagnosed with Coeliac disease 15 years before becoming my Vegan journey the only other recipes that I've seen was by the Happy Pear as one of the brothers is wheat/gluten free too I love your family ❤
Thank you for the love and our pleasure to show alternatives! E-mail me at pbwithjeremy@gmaill.com and I'll get you on the waiting list for hard copies
Thanks for the shout out! 😃 I must try that focaccia bread in the cookbook. I loved your aquafaba video also. I never knew it was so versatile and now I use it all of the time. Favorite meal this year for me was the thanksgiving holiday roast from hot for food blog. I made that roast for both Thanksgiving and Christmas - subbing phyllo for puff pastry and leaving out all of the oil. (I always appreciate your substitutions because I do the same!) The roast components would also make an amazing bowl over some stuffing.
Great video, no surprise here because I love the review videos, lol. I will make the butterfingers this weekend (I bought the cornflakes). The trinity overnight oats are pretty close to my recipe except for the bananas added, so I'll try that. The general Tso's tofu looks delicious. Heck, everything looks so good. The pesto lasagna isn't for us because we aren't fans of pesto, but it is a great idea and I could leave out the basil and turn it into a spinach lasagna. My daughter's family loves pesto, so I'll tell her about it. Love the reviews! Oh, did I say that already!?! 😂
I made them and they are delicious! To make a long story short, in the future, I will thin the chocolate with plant milk before microwaving it to make it easier to dip the bars into. I tried using cornflakes and then a batch with cheerios. The cornflakes taste more authentic, like original butterfingers. I’ll need to find GF cornflakes though. This will be a good snack for parties but they are a little too delicious to have in the freezer, as they will call to me. 😅
The lasagna I made today from the pesto recipe was delicious. I switched the pesto sauce for marinara and added extra spinach with the peas as the vegetable layer. The tofu ricotta was very good. The GF lasagna noodles were ok, but my daughter suggested using GF tube pasta like penne with the tofu ricotta and make a baked ziti type casserole instead of lasagna. Sounds good to me!
Another awesome video Jeremy and love 🥰 the video and these top 10 videos have been great video ideas. I cook my tofu in the air fryer because I don't have an oven (if I ever buy an oven it would probably be one from the Ninja Kitchen brand because it also has an air fryer built in and it would be a backup to my air fryer). Love 💓 Jeremy & family.
Great video, I think I’ll try the pesto lasagna first. I like your hair on the sides vs all shaved. Your kids are so lucky, you guys are amazing parents This is a parenting class as well as a cooking class ❤️
@@hidden909So true! Their relationship is a wonderful example of letting your kids be themselves while teaching them about food, etc with love and humor.
My suggestion would be to cook your whole potatoes or mini golden potatoes in the instant pot on the trivet with an inch of water and high pressure for 10 min. Let them cool or better yet next day smash them, cover with aquafaba and lemon and bake. Use these smashed potatoes instead of the sliced potatoes for your potachos 😂
Try making a UA-cam video with Chef AJ’s disappearing lasagna. It is fantastic! It’s in her book on processed and both the old edition and the new. It is fantastic! Chef AJ’s book is called , Unprocessed. Google is horrible at translating language!
. . . quick tip for your comment re bar sizes, how about weighing the whole mixture & dividing by 12? . . . I just luvvvv, luvvvv, luvvv your beautiful wife & gorgeous kids . . . they are each such a fun, varied & unique personality that I can't get enough of following . . . all my Love to each of you . . . God Bless...🥰🥰🥰
Yes! That's what I do now - I just think it would be helpful for the cookbook to give a suggestion like that as well. Thanks for all the kind words you shower us with so often - you're the best :) Happy New Year!
really try Chef AJ’s unprocessed cookbook and make the disappearing lasagna is what the recipe is called. It is fantastic. At least in my opinion, it tastes great! @@pbwithjeremy
Are the recipes that you liked above included in your ebook or are the recipes in your cookbook original ones you and your family came up with? I couldn't see a preview of any of the recipes in your ebook so I could make a decision. Thank you.
@@pbwithjeremy thank you. That was helpful. I'll look at it again tomorrow when I have more time. I made the stir fry and I really loved it. Husband and son, the only two that tried it seemed to like it okay but even though I cut back on the spice, I think it was too much for them. They are a bit wussy LOL
I made your adaptation of foccaccia on Christmas day. So cool to be able to enjoy it oil free. And so fun to decorate it. One of my favorite things I learned to make this year was your cheese sauce. I hadn't been able to make mac and cheese since going WFPB, so this was a real game changer for me. I also used it for grilled cheese sandwiches, au gratin potatoes, and an adaptation of Cauliflower Marranca from the Moosewood Cookbook. The Moosewood Cookbook is a long time favorite cookbook of mine since the 80s, but unfortunately it's vegetarian but not vegan, so many of the recipes use cheese and eggs, a few of which I've adapted. I would be interested in seeing you adapting some of Mollie Katzen's recipes.
We have the Moosewood cookbook - I've considered doing a recipe where we adapt!!! I'm so glad you enjoy our cheese sauce - how was the foccaccia??? How did you decorate it?
You should be able to download it onto your computer and open it in any PDF reader. You can upgrade to a papercopy, but it still includes the price of the eBook - feel free to e-mail me at: pbwithjeremy@gmail.com
Hate to be the one, but I did buy the bold bundle on your suggestion and using your link. Unfortunately, bold bundle did not provide anyway to create a login when you buy the bundle so when you get the order and purchase confirmation and follow the link to login, there’s no way to create a login so no way to access the contents of the bold bundle. Since you are promoting their bundle, you might want to reach out to them and suggest they fix that. I have contacted them via their webpage and will wait and see if they do anything about it. Thank you.
Enjoy your show ist tine viewer..I'm an experime ter of vegan recipes and have some ideas about some of y I ur recipes you I u tried out and if you like my suggestions or not..intended by your use if garbanzo juice instead if oil! Brilliant idea! How about the use of chia seeds instead or combination with the garbanzo? How about trading out for other nuts..instead of peanuts in candy bars? I am experimenting with your idea of oil free recipes and today I am baking in my cast iron pan sliced cauliflower with onion, carrot slices. I made a blend of ground sunflower seeds with Aishwarya powder, seasonings, salt, sesame seeds and spread or sprinklednon top of the vegetables. I put on a lid to keep vegetables moist 350 degrees let's see what happens..oh, yes another suggestion fornuour "cheesy" topping for potatoes...use abit if nutritional yeast to pasta for actual cheesy taste!
Thanks so much for sharing your ideas and experiments-I love hearing about all the creative ways people are exploring oil-free cooking! Your cauliflower bake sounds amazing; I bet the ground sunflower seed blend with Aishwarya powder adds such a unique and flavorful twist. Please let me know how it turns out! The garbanzo/chia seed combo is a brilliant suggestion-definitely worth experimenting with. And using nutritional yeast with pasta for that cheesy flavor? Always a winner in my book! Keep those ideas coming, and happy cooking! 😊
Ciao! Salut ! Love these videos! I want to try the Best Marinated Lentils. I'm just discovering the wonders of lentils. What I do with the "makes 12" recipes is divide it into four equal parts, roll each part into a log, and then cut each log into thirds. Yes, that won't yield exactly even portions, but most of the time it's good enough. I wish you all the best in 2025! Tess from California
Fun video as usual! I love that it’s real life!💕
Thanks, glad you liked it!
My favorite recipe this year is from Javant’s healthyveganeating. His Veggie Ground recipe is amazing! I put it on corn tortillas with his cashew cream, s squirt of Siracha. Airfry at 350 for 3 minutes then top with chopped lettuce. I think I could eat this everyday. Yum!
Love his veggie ground! I keep it (portioned out) in my freezer.
@ me too!
@@prairiecherie5743 Javant is awesome!
Ooooh, the Butterfinger looks fantastic. These all look delicious.
What great recipes! What you did to that focaccia looks so amazing. Can't wait to try this. I bought your eCookbook but I still need to download it!!! Is it possible to buy a paper version of it - sorry I've been out of touch, I was down in France, Xx
Awesome! Thank you! How was France?
We're sold out of the hard copies right now, but will be doing a 2nd printing. E-mail me to get on the waiting list: pbwithjeremy@gmail.com :)
Hi there!
I don't have a favourite recipe, per se, I love improvisation based on a formula - I looove the formula for oven-roasted veggies: Cut an onion, cut some veggies, add some garlic. If you want, add a bit of white wine. If you like it spicy, add chilies or ginger. For more satiety, add a potato. Need more protein? Add chickpeas or soybeans or tofu. Want more carbs? Serve rice on the side. (And of course, if you're not a vegan, you can add other stuff too.) Put in oven, check every 5-10 minutes until done, enjoy. Eat it on its own or with some sauce if you have it flying around. I love how versatile, adaptable, effortless and simple it is. And delicious.
Chris, from Vienna, Austria
The Nachos got me! I’ll be making them very soon! My hubby will love them.
They’re a big hit here too!
Try making a UA-cam video with Chef AJ’s disappearing lasagna. It is fantastic! It’s in her book on processed and both the old edition and the new. It is fantastic!
Great video! Loved it! Our house has been on a focaccia kick the last few weeks. We'll definitely be making your oil-free version next time.
So glad you enjoyed the video! Let us know how yours turns out!
Love this video. Our favorite new meal this year thats gone into the regular rotation is super simple, but I had never seen it before. I got it from several Instagrammers, Korean vegetable pancakes. Basically a quarter of a cabbage, a zucchini, a carrot and an onion, all shredded, with a simple pancake batter (about 1 cup flour, 1/2 cup cornstarch or tapioca, a bit of black salt, and water to make a thinnish batter) stirred with the veggies. Cook (I've baked it on parchment and also stove topped in a skillet) and cut into squares and served with a delicious spicy dipping sauce. Easy and delicious
Just googled vanilla bean powder. Its really simple and zero waste. Take vanilla pods and let them dry on counter or in warm oven at 50C for 90 minutes. Blitz in spice grinder. Store in airtight container in pantry NOT fridge. Keeps for 12 months.
Thanks Jeremy.
Thanks for sharing that tip - super helpful!
This was so fun! You've inspired me to try the General Tso Tofu and the Trinity Overnight Oats this week!
I must be craving sweets because the Butterfingers and hocky pucks are calling me. Also, excited to try the Focaccia Bread. Thank you for converting it. I would never make it because of all the oil.
I know, I'm so excited about that focaccia, too!
I definitely need to make the hockey pucks!
Outstanding vid!! J, I am with you, first up are the home made BUTTERFINGERS! Lots of inspiration in this top 10. Happy New Year PB w/ J Team.
The Butterfingers recipe is a classic!nand same to you!
Hello from Lori in Scottsdale, AZ Fun fact: State mammal is the Ringtail cat. Have never seen one yet 🤷🏻♀️
Absolutely love this video! I especially love your family’s reaction and rating system to all your recipes. You are one of my favorite plant based UA-cam channel. ❤🙌👍
That is so cool about the Ringtail cat! And thanks for the love :) Glad to have you in our community!
I’d like to try the lasagna if I can find the recipe online.
You should try Angela Liddon’s Taco fiesta potato crisps from her first cookbook. It’s similar to the potatoe nachos but less work. The potatoe slices are thicker, and the walnut meat can be made ahead of time. That recipe is a winner for me.
Mushroom bourguignon is the best. Will be trying butternut squash Mac and cheese….all wfpbno
Love all the new recipe ideas - hadn't heard of any of those cookbooks, but I'll be sure to check them out. My favorite recipe this year is from Nisha's Big Vegan Flavor - the lemony pasta with "sausage" and broccoli.
Yes, please! I would like to make the Vegan Athlete’s recipe with cocoa. Thanks!
It's a great pick! You won't be disappointed.
I use PB to help melt the chocolate
I loved this video. It gave me lots of ideas to try. I want to try the Potanachios, General Tso, and the burger wrap. Thank you!
Those are all great picks, you'll love them!
I make the oats slightly easier with apple or pumpkin pie spice blend plus turmeric. Yum! A dessert spice mix weaned me away from adding brown sugar or maple syrup.
Great video!
Been sooo excited for this video
I have been enjoying your cookbook. I made the taco soup and my meat eaters enjoyed it with me. Good job on a nice thoughtful book that can be easily used 😀
We love your Taco Soup
I want to try that Pesto Lasagna if I can find some wheat free lasagna noodles around here! They all looked good!
I am going to make the General Tso's for supper tonight. I like Chuck's recipe for Mongolian Soy Curls and his Cornbread recipes. I don't feel like I can loose with this.
My mom lives in Pottstown and I grew up in that area. I had never heard about the Golden Gate Bridge/ Panama Canal production and had to fact check it. Loved this fun fact so much I sent it to my mom! Thanks Denette!
That's awesome! So glad you liked it and that you got to learn that thanks to Denette!
It's not a widely known fact and I love that you fact-checked this, Christina (I did the same the first time I heard it - birds of a feather!).
I am just loving this cookbook you wrote. Thank you so so much. Currently I am in a breakfast scramble phase😂- every morning I start with a little veggie starter and ACV- then it’s coffee and your scramble. Then I’m good for many many hours. So grateful- and all the best for the new year to you and the family. Greetz from Keerbergen 🇧🇪
Hello from Cedar Crest New Mexico! Thank you for your videos- Getting me inspired to get back into the WFPB way of life
Glad we can help you with that!
Really fun video!! 😃Thanks for sharing!👍🏻😃❤️⭐️
Glad you liked it!
Hello from Michelle in Atlanta, Georgia! My favorite dish I made this year was your wfpb mushroom gravy from your Thanksgiving video. Thank you!!! We are not fans of mushrooms but we LOVED THIS GRAVY!!!!! It is my new go-to gravy recipe. I would love to see your top 10 recipes in breakfast, lunch, dinner, and dessert please ;)
This makes me so happy. Love the idea of doing Top 5 or Top 10 lists for these categories!
Excellent! Well done! Thank you! 🙏
Hello I'm Finn and I'm a home cook from Denmark, Europe. Can only agree with your top 10 though the number 1 spot is competing with the Caesar Salad on pg. 114 in your new cook book. Wishing you a Happy 2025. Already looking forward to see more PBwithJ.
Thank you Finn!!!! So glad that you're loving the salad recipe so much!
Hello from Willis, Tx ! I’m probably going to try all of these recipes at some point. However, the Butterfinger bar sounds awesome! And the Hockey Pucks do, too. Thanks to you and your family. And have a Happy New Year!
Those are two of our favorites, too! You're welcome! Happy New Year!
I used your link and got the bundle and actually added the icon to the home page on my IPad for easy access. Holy moly it’s going to take me forever to get through it all and it’s exactly what I needed. I also added the link to your website to my homepage as well. I eat 80% WFPB, 10% fish and very limited dairy, the other 10% is well let’s say needs the work. My husband is a full blown meat and potatoes man who hates most vegetables but he is very supportive and never yucks my yum so I in turn can’t yuck his. It’s a dance. My plan is to cook my plant based meal for me and serve some of it as his side dish to at least try to get some veg into his diet. I like him and don’t want him to keel over any time soon. Wish me luck. Happy New Year 🎊🥂🎉
Happy New Year! 🎉🥂🎊 Wow, it sounds like you’re diving into the bundle with full enthusiasm-I love it! Adding the icons to your home page is such a clever way to make everything easily accessible. It’s always exciting to hear when people find exactly what they need to keep their journey moving forward.
Thanks for linking us to your homepage. What's your website?
Your balanced approach to eating and your relationship with your husband is so thoughtful. It’s definitely a dance, but it sounds like you’re nailing the choreography! I love the idea of sharing your plant-based meals as his side dishes-it’s such a gentle way to encourage him to try new things while respecting his preferences. It’s clear how much you care about him, and that kind of love and support makes a huge difference.
Wishing you all the luck (and lots of delicious meals!) as you continue your journey. Keep me posted on how it’s going-I’m rooting for you both! Here’s to an amazing and healthy new year! 🎉
@ sorry for the confusion about a website, I meant the homepage on my Ipad for easy access, I don’t have a website. Thank you for the encouragement. I will keep you posted on our progress. 🩷
Oh no worries!! Happy to be there too :)
@@pbwithjeremy beautifully said! 💙
@@pbwithjeremy We have a baby step! I made the 30 Clove soup recipe from Souperb in the bundle. My husband tasted it and liked it. He said he would eat a cup along with a sandwich. 🤩
Love seeing what the top recipes were and got a few more ideas to add to my massive cookbook collection! As I was watching this, I was eating a pizza made with Sam Turnbull's crust recipe! Great to see a few familiar faces and I've loved every one of these videos I've watched. Keep up the great work!
PS- Hi from El Mirage, Arizona!
@@jaclynboser6323 I love cookbooks too, and added many from Jeremy’s review videos!
Thank you so much for showing alternatives. I've been Vegan / plant based for almost 9 years and I was diagnosed with Coeliac disease 15 years before becoming my Vegan journey the only other recipes that I've seen was by the Happy Pear as one of the brothers is wheat/gluten free too
I love your family ❤
P.S. I'd love a copy of your cook book 😊 please let me know how to order the hard copy 😊
Thank you for the love and our pleasure to show alternatives! E-mail me at pbwithjeremy@gmaill.com and I'll get you on the waiting list for hard copies
Still working on your book. Alfredo sauce pasta last night. Everybody went back for seconds. Yum
Yeah!! So glad to hear!
Before I finished watching I went and made the lentils 😋 wish I had the potatoes to make too.
Thanks for the shout out! 😃 I must try that focaccia bread in the cookbook. I loved your aquafaba video also. I never knew it was so versatile and now I use it all of the time. Favorite meal this year for me was the thanksgiving holiday roast from hot for food blog. I made that roast for both Thanksgiving and Christmas - subbing phyllo for puff pastry and leaving out all of the oil. (I always appreciate your substitutions because I do the same!) The roast components would also make an amazing bowl over some stuffing.
That sounds amazing! I bet you could even use the same concept for a potato roast.
Up is one of my favorite movies.
Excited to try these! Did you figure out how you thin out the chocolate on the butterfinger bars without coco oil?
Not in this video - but I've been experimenting with Aquafaba
@ keep us updated!!!
it seems to help!
I use a little aqua fava or plant milk when melting chocolate to help thin it out
@@tenapit wow, it’s great that that works. Recipes often call for coconut oil to thin out chocolate, which I avoid. Thanks for the tip!
@ I have found it best to add in the beginning before you start heating. If you have to add more later, maybe heat it up first.
@@tenapit ok, thanks. I’ll be making the homemade butterfingers today
Ooohhh. Let me know how it comes out.
Great video, no surprise here because I love the review videos, lol. I will make the butterfingers this weekend (I bought the cornflakes). The trinity overnight oats are pretty close to my recipe except for the bananas added, so I'll try that. The general Tso's tofu looks delicious. Heck, everything looks so good. The pesto lasagna isn't for us because we aren't fans of pesto, but it is a great idea and I could leave out the basil and turn it into a spinach lasagna. My daughter's family loves pesto, so I'll tell her about it. Love the reviews! Oh, did I say that already!?! 😂
How did the butterfingers turn out?
I delayed making them til today bc I’ll be bringing them to my daughter’s tonight for a get together. I’ll let you know how everyone likes them!
I made them and they are delicious! To make a long story short, in the future, I will thin the chocolate with plant milk before microwaving it to make it easier to dip the bars into. I tried using cornflakes and then a batch with cheerios. The cornflakes taste more authentic, like original butterfingers. I’ll need to find GF cornflakes though. This will be a good snack for parties but they are a little too delicious to have in the freezer, as they will call to me. 😅
The lasagna I made today from the pesto recipe was delicious. I switched the pesto sauce for marinara and added extra spinach with the peas as the vegetable layer. The tofu ricotta was very good. The GF lasagna noodles were ok, but my daughter suggested using GF tube pasta like penne with the tofu ricotta and make a baked ziti type casserole instead of lasagna. Sounds good to me!
Another awesome video Jeremy and love 🥰 the video and these top 10 videos have been great video ideas. I cook my tofu in the air fryer because I don't have an oven (if I ever buy an oven it would probably be one from the Ninja Kitchen brand because it also has an air fryer built in and it would be a backup to my air fryer). Love 💓 Jeremy & family.
I think you could easily get away with a large airfryer if you needed to
For the butterfingers, have you ever tried adding aquafaba to chocolate to see if it can replace coconut oil to thin it and help spread better?
Not yet - but I will next time!
Great video, I think I’ll try the pesto lasagna first. I like your hair on the sides vs all shaved. Your kids are so lucky, you guys are amazing parents This is a parenting class as well as a cooking class ❤️
@@hidden909So true! Their relationship is a wonderful example of letting your kids be themselves while teaching them about food, etc with love and humor.
Looking forward to making the chocolate clusters rocket fuel dessert and also the general tso stir fry
My suggestion would be to cook your whole potatoes or mini golden potatoes in the instant pot on the trivet with an inch of water and high pressure for 10 min. Let them cool or better yet next day smash them, cover with aquafaba and lemon and bake. Use these smashed potatoes instead of the sliced potatoes for your potachos 😂
Love this :)
Oh man, those kids keep you humble!😂😂
They sure do!
Try making a UA-cam video with Chef AJ’s disappearing lasagna. It is fantastic! It’s in her book on processed and both the old edition and the new. It is fantastic! Chef AJ’s book is called , Unprocessed. Google is horrible at translating language!
. . . quick tip for your comment re bar sizes, how about weighing the whole mixture & dividing by 12? . . . I just luvvvv, luvvvv, luvvv your beautiful wife & gorgeous kids . . . they are each such a fun, varied & unique personality that I can't get enough of following . . . all my Love to each of you . . . God Bless...🥰🥰🥰
Yes! That's what I do now - I just think it would be helpful for the cookbook to give a suggestion like that as well.
Thanks for all the kind words you shower us with so often - you're the best :)
Happy New Year!
Any tips for homemade aquafaba?
Right here: ua-cam.com/video/ZRZ1jM7-kXI/v-deo.html&vl=en-CA
Try making a UA-cam video with Chef AJ’s disappearing lasagna. It is fantastic!
We have a review for one of her books. Have you seen it?
really try Chef AJ’s unprocessed cookbook and make the disappearing lasagna is what the recipe is called. It is fantastic. At least in my opinion, it tastes great! @@pbwithjeremy
Are the recipes that you liked above included in your ebook or are the recipes in your cookbook original ones you and your family came up with? I couldn't see a preview of any of the recipes in your ebook so I could make a decision. Thank you.
They all are our recipes. Here's a preview: ua-cam.com/video/VoYwSO5LoHE/v-deo.htmlsi=4WWPnROQ-kHrMkKa
@@pbwithjeremy thank you. That was helpful. I'll look at it again tomorrow when I have more time. I made the stir fry and I really loved it. Husband and son, the only two that tried it seemed to like it okay but even though I cut back on the spice, I think it was too much for them. They are a bit wussy LOL
I found that in the bushes at the park 🤣😂
That was hilarious!
How did you cook the lentils in the instant pot?
Green Lentils are 1 cup dry to 1 3/4 cup wet. 8-10 minutes depending on how soft you want them
Did the video for teen lunches ever come to fruition? I'd love to share that with my daughter to help her with ideas for school lunch.
I made your adaptation of foccaccia on Christmas day. So cool to be able to enjoy it oil free. And so fun to decorate it.
One of my favorite things I learned to make this year was your cheese sauce. I hadn't been able to make mac and cheese since going WFPB, so this was a real game changer for me. I also used it for grilled cheese sandwiches, au gratin potatoes, and an adaptation of Cauliflower Marranca from the Moosewood Cookbook. The Moosewood Cookbook is a long time favorite cookbook of mine since the 80s, but unfortunately it's vegetarian but not vegan, so many of the recipes use cheese and eggs, a few of which I've adapted. I would be interested in seeing you adapting some of Mollie Katzen's recipes.
We have the Moosewood cookbook - I've considered doing a recipe where we adapt!!! I'm so glad you enjoy our cheese sauce - how was the foccaccia??? How did you decorate it?
I've already tried the butter fingers and they were too good.
How about press into a pan and divide into 12 bars with knife
is it to late to get a copy of cookbook?I I just bought the EBook but it is confusing on the computer for me...can I switch for a papercopy?
You should be able to download it onto your computer and open it in any PDF reader. You can upgrade to a papercopy, but it still includes the price of the eBook - feel free to e-mail me at: pbwithjeremy@gmail.com
Hate to be the one, but I did buy the bold bundle on your suggestion and using your link. Unfortunately, bold bundle did not provide anyway to create a login when you buy the bundle so when you get the order and purchase confirmation and follow the link to login, there’s no way to create a login so no way to access the contents of the bold bundle. Since you are promoting their bundle, you might want to reach out to them and suggest they fix that. I have contacted them via their webpage and will wait and see if they do anything about it. Thank you.
Have you heard back from them? I haven't heard of any other issues so far...
Enjoy your show ist tine viewer..I'm an experime ter of vegan recipes and have some ideas about some of y I ur recipes you I u tried out and if you like my suggestions or not..intended by your use if garbanzo juice instead if oil! Brilliant idea! How about the use of chia seeds instead or combination with the garbanzo? How about trading out for other nuts..instead of peanuts in candy bars? I am experimenting with your idea of oil free recipes and today I am baking in my cast iron pan sliced cauliflower with onion, carrot slices. I made a blend of ground sunflower seeds with Aishwarya powder, seasonings, salt, sesame seeds and spread or sprinklednon top of the vegetables. I put on a lid to keep vegetables moist 350 degrees let's see what happens..oh, yes another suggestion fornuour "cheesy" topping for potatoes...use abit if nutritional yeast to pasta for actual cheesy taste!
Thanks so much for sharing your ideas and experiments-I love hearing about all the creative ways people are exploring oil-free cooking! Your cauliflower bake sounds amazing; I bet the ground sunflower seed blend with Aishwarya powder adds such a unique and flavorful twist. Please let me know how it turns out!
The garbanzo/chia seed combo is a brilliant suggestion-definitely worth experimenting with. And using nutritional yeast with pasta for that cheesy flavor? Always a winner in my book! Keep those ideas coming, and happy cooking! 😊
You guys clearly have a sweet tooth! Most of your top ten are sweet!😂
We have two kids that mess up the scores! :)
I can’t eat peanuts so too many of your top 10 picks I can’t eat😢
Swap them out with another seed or nut that you can eat
👍🏻❤️
I would love for you to try to make a gluten-free.
A gluten-free what?
I meant to ask the first time I saw this video what is the rest of the tee shirt caption "sex after Kids...."
By any means necessary.
Yup!
Do your kids not know how they got here?
Marigold got it below :)
It's from a film I made
Keep the side hair
I am not sure why your descriptions are so dark. None of the other pages look like this. I cannot read it.
Looks normal here. Anyone else?
Keep the hair.
Ciao! Salut !
Love these videos! I want to try the Best Marinated Lentils. I'm just discovering the wonders of lentils.
What I do with the "makes 12" recipes is divide it into four equal parts, roll each part into a log, and then cut each log into thirds. Yes, that won't yield exactly even portions, but most of the time it's good enough.
I wish you all the best in 2025!
Tess from California
That’s a great idea about dividing the lentil recipe - it’s definitely a good way to make it more manageable - thanks Tess!!!