Weekly kitchen restock | experimenting with new recipes!
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- Опубліковано 6 вер 2023
- Go to drinkag1.com/sustainblyvegan to get a FREE 1-year supply of Vitamin D3+K2 and 5 AG1 travel packs with your first purchase. Thanks to AG1 for sponsoring today's video!
Today we are food prepping for the week, where we are preserving, baking and pickling fresh produce. This is just one of the ways I try to minimise food waste whilst also having those fresh foods all throughout the colder months. I also love to meal prep for the month, so I'll be exploring new recipes and creating more sustainable and zero waste food content soon.
► NEW SERIES: Creating new habits
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» Episode 02: Creating new habits: the perfect morning routine » • Creating the perfect m...
► WHAT I EAT IN A WEEK
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» • What I eat as a vegan ...
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► RECIPES
» Focaccia: / cqa31uus8or
» Tempeh: / cnpuejqmnyc
» Chickpea pasta salad: pasta of choice, 1 can chickpeas, 1 tbsp mustard (i use whatever I have at home), 1 or 2 spears of a pickle diced, 2 tbsp pickle juice, salt, pepper, mayonnaise, thinly sliced lettuce. Mash the chickpeas, add the other ingredients and mix, then allow the pasta to cool before adding and combing.
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#lowimpactliving - Навчання та стиль
thank you so much for showing authentically how you procrastinate such easy things for no apparent reason. i have been procrastinating to start baking with my sour dough, but seeing you, motivated me a lot, so i'm going to do it now. :)
Yes, it's so relatable, isn't it? 😅
The jar you used might actually influence how much the muffins rise. Depending on how sharp the cutting edge is, it will either crimp or cut through the dough. If it crimps then they rise less, whereas if it cuts straight through they will rise more as they aren't stuck at the edges. There was an interesting video on it when someone was making American biscuits for biscuits and gravy.
Frank! Happy to Hear His Name for the First Time 😊
I went straight to the comments to see if i was the only one who was shocked to hear his name!! 😄
If I'm not wrong it's not his real name... he doesn't like to be too much in the spotlight. It's just a nickname.
So it's not Mr Lucas, nor Frank :(
The mystery continues!!!
Hey Immy, I wanted to pass on a silver lining to your garlic not working with that jar-shake 'hack' - its because your garlic is all fresh and juicy! That 'hack' only works with really old garlic because the meat of the clove kind of shrinks back from the paper as it dries out. Basically, if that hack works for you your garlic is way past its tasty best! All your recipes look so lovely, i remember way back when when you were just starting out on your cooking journey and now look at all the amazing things youre making!! Sending warm wishes from Wales :) ❤
Just bought my garlic from an organic farm (mom's friend!) and she says when the garlic is a bit fresh (like now), dunk the cloves in water! We did it and it works! Just lukewarm water, 5-10 mins, and peel by hand, and they peel much, much more easier! I still used a little knife to cut at the root part, and peel a bit up in the same gesture, and then "squeeze" the clove out as I pinch the peel off. Weird to describe, but anyway... water!
You can try to do kimchi by yourself! You can use a lot of different kinds of veggies, it helps to use the vegetables when we have too much 😊
This time of year I have to make mushroom tofu straganoff. Rainbow plant life has a great vegan version but I use soy milk instead of coconut. I serve it with sliced tomatoes dressed with garlic oil, basil and braised red cabbage or beets. It's such a colorful meal and the flavors off the charts. Have a great road trip!
You've been such a busy bee! If it's any consolation, I put off making English Muffins for YEARS! I had always wanted to make them and had a recipe in the Laurel's Kitchen cookbook, but like you, I was weirdly afraid to make them. This recipe has you use any bread dough, and instead of rolling it out I just put balls of dough on cornmeal and let them sit for 30 minutes. They aren't as perfectly round as yours, a bit more rustic. When I cooked them on the stove, I'd put a pot lid over the pan to make sure they cook all the way through. They were really good, and now I love to make them! I'll have to try crumpets sometime.
My sister and I are always asking each other certain questions: 1. what book are you reading? 2. Did you get outside and or move you body? 3. What are you or should I pickle or ferment next. I love pickling and eating said pickled things.
FYI chickpea flour works pretty well for making a frittata type deal.
Adding some acid is good if you’re using baking soda/powder too
Farinata :)
I was just coming to say that adding a couple of tablespoons of chickpea flour to the frittata mix helps them hold their shape and have a better texture. But you can also make "omelettes" with a chickpea flour batter!
Happy Birthday and Happy Trails on your adventurous road trip. It’s great to hear that you are interested in the science and the health of your gut microbiome. I am totally fascinated by the bilateral communication between our brain and our gut. As a wild swimmer I have noticed that magnesium definitely helps to reduce muscle cramping in my legs and feet which can be hugely problematic if this occurs in the water. I just love those tall Ball jars that you use for pickling!! I think your Mom made a fabulous choice on the cross-back apron!! YoWzA, Immy, from bagels to crumpets, to focaccia and now on to English Muffins… you are truly a bread baking wizard!! I just have one question… is it dumpling season yet? Ⓜary💕
Have you ever tried making aioli? Originally it was just made with olive oil and garlic (no egg, no mayonaise ) before many americans started putting sh** in it. It would probably make a better more flavorful mayo substitute
Your videos give me so much peace ❤ Ive been vegan for 3 years. I'm soon moving to London for my master's🙈. Please make more videos. They are amazing!!
Love your honesty
Emmy Happy Birthday. Safe travels have fun.❤
Happy Birthday! Have a nice time.
try to do english muffins (or puncakes) with kimchi (put it in the dough) - it is very goooooood. And actually, making kimchi is super easy, you definitely should try to do it;)
happy birthday and have fun on your trip.
Have you ever made lacto-fermented pickles? They're super easy and are by far my favourite type of pickle!!
Ahhh I work with North Spore! 🍄 love that you are growing some ❤ they are so yummy and beautiful 🤩
If you want to make your own vegan mayo, Yeung Man Cooking has his own recipe.
Hi Immy, I thought of you today as I was removing some dead lilies from a vase. The anther (brown/orange bit in the flower) is quite yellow and staining, very similar to turmeric. Could be a good thing to use when dyeing your clothing. Thanks for your content :)
Oooh thanks so much for sharing!!
Your content is so inspiring! Now I want to make pickles!
Happy birthday!
For your apron I sewed a very similar style from the free pattern online by Purl Soho 😊
Could you do a video on how you make focaccia, I tried a recipe today and failed miserably!!
If y'all live in denver you should head to rocky Ford during melon season, and brush for beet season. It's the only reason those towns still exist, ngl.
We use gram flour when we make frittata and things rather then tofu 🤷🏼♀️ that might work for you too 😊
You can get black salt and it tastes like eggs. It’s the sulfur profile that is eggy tasting.
where can I find your pickle recipe?
what's the difference between an english muffin, a crumpet and a scone? the only thing I get is that a crumpet is more like a thick pancake?
my wife wants to take me to the famers market in denver :) is it much of a walk from downham market? my wife says it close but ive never been and i love farmers markets and i love your content x
“I’m only here because I eat food and need more of it” same random person same
I suggest adding some dill to the picke
Please tell me where you got the necklace from!!! 😍
Virgo girlies are the best girlies 🫶💗🎉
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This salt will give the faux egg the egg flavor (caution, it smells on its own).
Pride Of India - Himalayan Black Rock Salt
hey sista are pickling cucumbers gherkins?
The link doesn’t work
Thanks for letting me know! It should be working now xx
🥰🌱💕
What ingredient makes normal kimchi not vegan? I dont know why i always thought kimchi was inherently vegan.
Most kimchi contains shrimp.