I just stumbled onto your channel, and are y’all a couple? I am in love with you both. The woman reminds me of a plant based Keri Russell, and owns a super cute t shirt. Further, I love your anti-waste approach a lot. Look forward to the follow ❤️
@@carrottopsrgreen124 So did I. My mom always kept the peanut butter in the fridge after she mixed up a fresh jar. But I see so many cooking videos where the people are using very runny peanut butter, and I think "aren't they keeping it in the fridge?"
The two of you are such a gem, thank you for bringing a smile and healthy dishes to me and my fam. I always smile and laugh with you both as I watch, every video I just cant help but find myself happier at the end. Bless you both. And Yes I do remember that commercial, Reese's peanut butter cups, that brings back memories
Someone already mentioned storing upside down, but I also try to buy it where it cycles through faster like a middle eastern grocery or a health food store.
This may be the fifth or sixth video of yours I’ve watched recently, read “since UA-cam first recommended you”, and I just realized that I’ve yet to subscribe. My oversight has been rectified!
I was happy I found white sweet potatoes in the store this week. I baked them whole in the oven, refrigerated, then today ate one for lunch. OMG, it was so creamy and delicious. I will try your blend of flavors next time. Parsley, dill and coriander aren't flavors I usually use.
I like trying new things, so I made this recipe with reservations. 😬It was great! I really enjoyed it. The sauce is terrific and the freshness of the tomato salsa was fantastic. I'm making this again today. Thank you for this healthy recipe. Patsy
This is fantastic! I prepped one recipe on the weekend and ate 1/2 potato, 1/2 the chickpeas (which would be great just heated a bit since I didn't get them crunchy enough) along with a salad for lunch today. Yum. I'm trying to eat sweet potatoes more often as well as greens so this did the trick.
I love your channel. Found you guys over the summer and have gone thru a lot of your older videos. Several of them are saved in my favorites. Still trying to work up to making seitan
I’m fascinated by recipes that use mung beans to make flatbreads. I love that it’s gluten-free. I see a couple online that don’t use potato starch or cornstarch, etc.. Have you tried them? Might make a great video.
Ok... gluten is a perfectly fine nutrient so long as you're not part of the less than 1% of the population who is celiac. Not saying you've done anything wrong, as you can obviously do fine without it but there's nothing inherently wrong with it either.
I’m inspired! And thinking even quicker: cooked sweet potato sprinkled with spices, topped with hummus and Greek salad or tabbouleh (when you have leftovers.) Kind of like re-constructing instead of de-constructing…
I uses a solid shaker ball from a shaker cup to keep Tahini mixed. You just have to remember to remove before discarding the jar, which is easy if you uses products to the end. You can write a reminder on the lid or jar too.
One beater in a two beater hand mixer works pretty good, just hold that jar firmly and on my 100% peanut butter jar my oster blender blade screws on. You still need to get that bottom up into it once or twice but it will surely give a good blend to it. I set aside just a small bit of the oil for things I truly want a dash of oil, like fresh spring asparagus so my salt sticks with that tongue feel from the old days. I call it even as I would have eaten it in the tahini anyway :)
I might just try mashing some of the chickpeas and adding them to the salad with the dressing, then putting that over a baked sweet potato. I’m not a fan of chickpeas rolling all over the plate. Smashed, they’d stay in place…or I’d just mash them into the potato. Mmm. Thank you for sharing your food journey.🙏🏼
This looks great I have some sweet potatoes I wanna use up, perfect. Just found your channel under plant base. Has anyone told you that you sound like Obama ever? Thank for recipe!
We have a small vibrating device called a vortex mixer for our paint bottles, I'm betting that would work extremely well to mix tahini. That said, not everyone will have one. lol
Could someone point to Rebeccas gardening channel link? I can't see to find it and I have listened several times at increasing volume and still can't make out the name of the channel to search for it.
I love the way these two work together!!!!
Thank you!
Store the tahini upside down. When you use it and turn it up the right way you have less oil
Good idea!
@@trishramsden5551 I mix it up then store it in the fridge. Same way I deal with peanut butter.
I was just going to type the same thing! Flip it over a few minutes before using it and it's much easier than having to stir it all the time.
I just stumbled onto your channel, and are y’all a couple? I am in love with you both. The woman reminds me of a plant based Keri Russell, and owns a super cute t shirt. Further, I love your anti-waste approach a lot.
Look forward to the follow ❤️
Yup, married almost 15 years now. Thanks!
@ I love that for you ❤️
Somehow my phone made 15 into 25, it's corrected!
She does remind me of Keri Russell. I and loving watching you two.
Maybe it depends on the tahini, but after I mix a fresh jar I keep it in the fridgd. Same with peanut butter. The cold stops it from separating.
Cool idea!
@@PlantBasedBistro 😁
I thought everyone did this. Same with natural peanut butter!
@@carrottopsrgreen124 So did I. My mom always kept the peanut butter in the fridge after she mixed up a fresh jar. But I see so many cooking videos where the people are using very runny peanut butter, and I think "aren't they keeping it in the fridge?"
Spices were currency and very valued. No waste is great, for your pocket and the planet. This looks lovely 😻
Thank you and you are 💯% correct!
The two of you are such a gem, thank you for bringing a smile and healthy dishes to me and my fam. I always smile and laugh with you both as I watch, every video I just cant help but find myself happier at the end. Bless you both. And Yes I do remember that commercial, Reese's peanut butter cups, that brings back memories
You have no idea how happy it makes us to hear comments like this!
Someone already mentioned storing upside down, but I also try to buy it where it cycles through faster like a middle eastern grocery or a health food store.
Good point too.
This may be the fifth or sixth video of yours I’ve watched recently, read “since UA-cam first recommended you”, and I just realized that I’ve yet to subscribe. My oversight has been rectified!
Woohoo! Welcome aboard!
I was happy I found white sweet potatoes in the store this week. I baked them whole in the oven, refrigerated, then today ate one for lunch. OMG, it was so creamy and delicious. I will try your blend of flavors next time. Parsley, dill and coriander aren't flavors I usually use.
Love sweet potato. This looks so good 👍😊😂
Love wrinkling parchment! I also love sweet potatoes! (I will leave out the chickpeas)
Why?
@@PlantBasedBistro I'm just not a fan of them. I've tried them several different ways, but I just can't.
There’s nothing like a Japanese sweet potato 🍠!
We need to get some more of those.
Thanks again for another great video. Sweet potatoes are great no matter what you do with them. Y'all just took them to a new level.
Thanks! Glad you liked it.
This looks wonderful!
Yes, I remember the Reeces commercial. 😊
This is my first time watching. Can’t wait to try this recipe. You guys are great. You have so much fun cooking!
Glad you're here and enjoy the recipe!
I like trying new things, so I made this recipe with reservations. 😬It was great! I really enjoyed it. The sauce is terrific and the freshness of the tomato salsa was fantastic. I'm making this again today. Thank you for this healthy recipe. Patsy
So glad you liked it! Sweet potatoes used to be something I tended to avoid, but now I find them really palatable and versatile.
This is fantastic! I prepped one recipe on the weekend and ate 1/2 potato, 1/2 the chickpeas (which would be great just heated a bit since I didn't get them crunchy enough) along with a salad for lunch today. Yum. I'm trying to eat sweet potatoes more often as well as greens so this did the trick.
Glad you enjoyed it!
I love your channel. Found you guys over the summer and have gone thru a lot of your older videos. Several of them are saved in my favorites. Still trying to work up to making seitan
Ahh it's easy really.
this sounds like a great blend of flavors, a will make for sure, thank you
Hope you enjoy!
I’m fascinated by recipes that use mung beans to make flatbreads. I love that it’s gluten-free. I see a couple online that don’t use potato starch or cornstarch, etc.. Have you tried them? Might make a great video.
We haven't, no. We use a lot of gluten in our diet.
@ I haven’t had gluten since I was four years old. To give you some context I’m 60🤣
Ok... gluten is a perfectly fine nutrient so long as you're not part of the less than 1% of the population who is celiac. Not saying you've done anything wrong, as you can obviously do fine without it but there's nothing inherently wrong with it either.
Yes! I’d love someone honest enough to tell me what mung beans actually taste like.
@ yeah I ended up having to have a hemicolectomy from years of accidental gluten exposure.
Looks great, I am looking for making it! Thanks guys
It's really tasty!
I’m inspired! And thinking even quicker: cooked sweet potato sprinkled with spices, topped with hummus and Greek salad or tabbouleh (when you have leftovers.) Kind of like re-constructing instead of de-constructing…
I uses a solid shaker ball from a shaker cup to keep Tahini mixed. You just have to remember to remove before discarding the jar, which is easy if you uses products to the end. You can write a reminder on the lid or jar too.
lol, yeah, important detail!
Try the tahini that comes in a squeeze bottle. Just shake and squeeze.
We will check into that!
I use an iced tea spoon for the jarred tahini
One beater in a two beater hand mixer works pretty good, just hold that jar firmly and on my 100% peanut butter jar my oster blender blade screws on. You still need to get that bottom up into it once or twice but it will surely give a good blend to it. I set aside just a small bit of the oil for things I truly want a dash of oil, like fresh spring asparagus so my salt sticks with that tongue feel from the old days. I call it even as I would have eaten it in the tahini anyway :)
Nice idea!
I might just try mashing some of the chickpeas and adding them to the salad with the dressing, then putting that over a baked sweet potato. I’m not a fan of chickpeas rolling all over the plate. Smashed, they’d stay in place…or I’d just mash them into the potato. Mmm.
Thank you for sharing your food journey.🙏🏼
Amazon has a peanut butter stirer that may work
I may have to check that out!
This looks great I have some sweet potatoes I wanna use up, perfect. Just found your channel under plant base. Has anyone told you that you sound like Obama ever? Thank for recipe!
Welcome!
Nope... never heard that before, lol.
Make tahini as you go, in a tiny
Food Processor or store in a wider jar.
We have a small vibrating device called a vortex mixer for our paint bottles, I'm betting that would work extremely well to mix tahini. That said, not everyone will have one. lol
True!
Could someone point to Rebeccas gardening channel link? I can't see to find it and I have listened several times at increasing volume and still can't make out the name of the channel to search for it.
Her name is Derica.
The channel is: youtube.com/@plantlifeyt?si=HSsKzkFhAuk0tHXG
Store the tahini jar upside down. Same with PB.
Stir tahini and natural peanut butter with a fork. Slightly easier.
I will have to try that.
I always store my tahini upside down to avoid separation.
or chinese five spice
Sure if you want to.
Tahini is nasty. Good substitute?
Peanut butter? I personally like tahini but it does have a lot of fat, just like peanut butter.