Dude, you're cooking your onions backwards, you should brown them first. I put my onions in a nonstick pan on medium-high heat without liquid to brown them, stirring them frequently. Then I add little bits of vegetable broth to finish cooking them, allowing the broth to evaporate here and there to further brown the onions. Doing it this way also gives you some nice brown oniony stuff stuck to the pan and when you add broth and stir it around it coats the onions and makes them taste even better. Trust me, brown them well first, then add little bits of broth and stir frequently. This method works on all vegetables and makes them taste so good.
I've cooked professionally for the last 12 years, went to culinary school, went vegan a week ago, and your last video that you mentioned your "water frying" blew my mind, not in a good way. I'm 100% absorbing the information in your videos, it's just hard to wrap your mind around, and try to unlearn everything you've been taught your whole life. Even after a week of eating vegan, but not whole food, I can actually see the benefits it's having on my body. I'm hoping I can cut out some of the oils and processed food, but I think that might take a little more effort. I honestly think the hardest part about all this stuff is the culture we've built around shitty eating, something I actively participated in perpetuating. I think I'm experiencing something of a culture shock about food. I think getting this sort of information out to people is important. Even if you left out all of the ethical troubles of consuming animal products, you're still left with the vastly negative effect it has on your own body.
12 yrs of ardent cooking on the notion that flesh was the center of a dish, & to quickly cast away your ol' gurus' antiquat'd ways of preparin' meals, is rather impressive. Amitabh my friend. May you continue on your journey of practicing ahimsa. ॐPeace
Brien, if you are new to veganism, just be aware that you can still have a healthy vegan diet if you eat plant oils and some processed foods in moderation. I've been a vegan for over 10 years and I don't eliminate those things from my diet and my blood profile & general health is perfect right now. I'm not knocking Mic's video as no oil hacks are a handy idea for people who want to avoid it, but I like newbies to veganism to understand that oil-free and no processed foods are basically add-on personal preferences to a vegan diet.
the funny thing is i have been "water frying" stuff for years especially onions i never had a word for it. Just let it brown a bit, add water, evaporate, brown it, add water, ... untill you are satisfied!
Brien Zee if you haven't already, watch "Forks Over Knives" on Netflix. Also, you should look into Engine 2 Diet, which gives a whole bunch of recipes involving whole foods, plant based diet, with minimal processed foods. I made a "vegan pizza" following one of their recipes and it was delicious! So was a Thai vegetarian coconut curry ( I found that on another video here on UA-cam).
Stephanie Ukkola agreed! I had no problems with anything else except oil and butter! I saw how much I used it and it’s shocked me! No wonder I’m carrying around 10 extra pounds of fat! Lol
@@carieyounginsurance If you are trying to lose weight, cutting out oil, and strictly limiting nuts, is a good way to do that. But otherwise I don't think there's a good reason a healthy person should completely eliminate oil. Just use it very sparingly.
Please make a video on which nonstick cookware is the most harmful. maybe put it in another video on how to cook without oil. You could use nut/seed butters instead of oil. Oil free dressing for kale. 2tbs tahini 2tbs tamari and 1 tsp liquid sweetener. May add other spices and herbs such as smoked paprika and cayennepepper
Fureous Caldwell I have been wondering the same thing! I have been pouring it out on the ground and just using the solids. I onlu use organic peanut butter but when it runs out I will buy organc soy bean butter instead. I do use the organic peanut powder with all oil removed then just add water to make nonfat peanut butter.
i LOVE roasted veggies like sweet potatoes and cauliflower but i think they taste kind of weird when roasted without oil.... so i have discovered that you can get super crispy and caramelized roasted veg by tossing them with tahini before roasting (425 F for 25-30 min)! tahini is amazing and this lil trick has seriously improved my veg intake because i can get in some healthy CRISPY veggies while using a healthy whole food fat rather than a refined one
Onions release liquid...so you can skip the water and let tge onions cook and brown...maybe add a little bit water to the end so they don't stick to the non-stick pan...
Add onions without water , lower heat sprinkle salt cover with lid for 10 mins then remove lid and cook until onions are caramelised .... this is especially important for making curries .
Here's a recipe for creamy caesar dressing. I used it a lot last summer, and it's really good. It also tastes just like non vegan caesar dressing. 1/4 cup plain hummus 1 tsp spicy mustard 1/2 tsp lemon zest 2 - 3 tbsp lemon juice 2 tsp capers, finely minced 3 tbsp fresh minced garlic (4 - 5 cloves) healthy pinch each of sea salt + pepper to taste Mix the ingredients together in a bowl, and add a little bit of water if it's too thick.
If i remember correctly, i did a very similar recipe and it ended up tasting like pure garlic. I do like garlic, but my family didn't so i had to eat all of it. Had a nice breath after that!
Clyde Rembrandt I recommend using Minimalist Baker's 5 minute hummus recipe and omitting the oil. Add small amounts of water instead to the consistency you like. I have been making that recipe oil free for a year now and I love it.
zidapplip Tahini is not oil and typically does not contain added oil. It does contain fat though just like peanut butter. If you buy a higher quality nut or seed butter it should not contain anything but the nut or seed.
Some great tips there. My favourite oil free dressing is miso, apple cider vinegar and peanut butter. It's sharp and salty, really great with any salad veggies.
My wife, and I use solar cooking with out oil, salt, refined sugars. We avoid browning as it puts acrylamide into the food. Solar ovens really do a great job, and never over dry out your foods as they are baked in a sealed chamber. We use a solar parabolic for our pressure cooking, and steaming. It keeps all the cooking heat out of the house in the summer, and it saves energy. It also reduces our carbon foot print. Good video Mic.
Ha! 7:22 "So lettuce all know down below what your favorite oil free vegan salad dressing recipe is." Kaled it! Rock salad pun! Corny, but I don't carrot all! Not mushroom for anymore puns here.
stryfetc1 - Not sure if tahini counts but that's what I use - mix a spoonful of the stuff with a squeeze of lemon juice, a pinch of salt and enough water to get the consistency you want
@@themaggattack Tahini is ground up sesame seeds, like ground up peanuts are peanut butter. Both contain oil, but with the whole food, so the negative effects of the oil is mitigated. Oil is a problem when it is isolated, which it is not in tahini.
Being obsessive over petty things like oil is one of them. Just keep your ratios under control. Don't use crap oil, get virgin olive or expeller pressed canola.
Ok I'm not vegan or vegitarian. But am switching to a more whole food (low meat low dairy) anti inflammatory diet. I use avocado oil. It actually helps you to absorb nutrients from veggies like leafy greens and carrots and support smooth digestion. Everything in moderation . I enjoy finding new ways of cooking to support my health needs. I hope this is helpful. Research the benifits. I stumbled across this vid. I don't understand what benefit we are supposed to get from depriving out body from healthy fats..?.. I will research this.
Started watching your videos today after one day of transitioning to a plant based diet. My whole family decided to switch after we watched "What The Health". Just wanted to thank you for uploading such informative videos. Honestly, they have been such an enormous help, makes the transition so much less overwhelming. Already suscribed!
I made a salad dressing and I'm a vegan newbie, so please no attacks! Store bought-> Crunchy Peanut butter (ingredients peanuts & salt), balsamic vinegar, smoked paprika and water to thin it out. Pretty tasty.
If you've got lots of different flavors in like a chopped salad, can't go wrong with simply avocado + lemon juice. Or favorite hummus + lemon juice or water/coconut milk. Lots of people use tahini dressings. I made a great autumn squash, seed and roasted veg salad once and used strawberry jam + muddled fresh strawberries as a dressing and it was 👌🏼👌🏼. Also have puréed mango and lime juice in nutribullet as dressing before. So many great oil free options out there!! Edit: fresh herbs like cilantro and parsley are great to blend up with homemade dressings too!!
When I'm feeling really lazy with my salad dressing, I just mix together dijon mustard, maple syrup, and squeeze in the juice from a mandarin orange. If I want it to be saltier (it depends on what dijon I bought), I'll add soy sauce or tamari to the dressing. Don't ask me for measurements because I wing that recipe every time I make it.
Good video. I am about to try oil free life, and one of the issues is what is known as,"mouth feel". The texture created by a bit of fat is likely what one feels is missing, not taste or caloric content.
Oh my goodness THANK YOU. I need more. I seriously need that cookbook. You have convinced me and I have been stream frying. It doesn't even affect food taste. What I am stuck on though is butter. How do you eat your toast? And cakes?? I been vegan for 12 years and never before even thought of excluding oil and even though I am pretty good around the kitchen, the oil thing has me stumped.
The last time I went shopping for pans I tried my hardest to find a safe pan and I couldn't really find the perfect one. We use cast iron now. What do you use?
Although expensive, cast iron seems like a good idea here. A well seasoned cast iron is a pretty non stick surface and allows for metal spatulas if stuff does stuck during caramelisation.
Looks awesome man, thanks. Don't be afraid to use to a regular pan instead of non stick. It makes the browning process much faster and it less expensive than non stick.
Hey Mic, could you do a junk food vegan VS junk food non vegan video? I've never had a good diet but I'm wondering if even eating junk food I'm still better off as a vegan. Before someone says anything negative, I am making the effort to eat healthily now.
For ethical reasons, yes you are better off as a vegan. For health reasons, no eating junk is eating junk, regardless of diet preference. I hope the healthy eating goes well, I use to only eat junk food. Now I eat healthy, my taste buds have changed for the better and my body rejects any junk food. Be patient and this change will come also.
Depends what you mean by junk food. Highly processed foods, even tho they're vegan, are junk. But vegan burgers, pizzas, hotdogs, even cakes and cookies can be really healthy. Just use spices, whole grains, and veggies. Don't over due with oil, and you can have healthy pizza, hotdogs, or burgers, as long as they're vegan.
Another way of Browning without oil is by using Koji (particularly Shio Koji - Hanamaruki brand is GF and Non-GMO). It's a cultured rice liquid - it has a tiny bit of alcohol which burns off during cooking. I get the heat up, add in the vege and move it around for a minute or so, then add a tablespoon (or two, depending) of Koji in and cook it off. Browns really nicely and is super quick.
I also tear up a lil when I have to dump out poaching/steaming liquid...the nutrients!! (and yes and know I can save it for other stuff but I don't eat that much soup!)
The Instant Pot you show at end of the video is a very affordable and wise choice. Thanks for sharing your experience. For the vegan who uses no oil like myself it has been a wonder, and I have used a pressure cooker for 3 years for ALL my cooking in my net zero tiny house so energy use is also a priority. The Instant Pot uses only 1/3 kilowatt hour to cook a lb of beans or rice, and I use it outside my kitchen door in summer so no energy needed to cool down the house from cooking. The stainless steel pot is EASY to clean and makes those dubious aluminum pots coated with non stick coatings obsolete. This is a well made unit! However I had to take a black marker and black out the button labels for MEAT and Eggs. Haha. Whatever you eat this is the king of pressure cookers and what a great price. Thanks for turning me on to this wonderful model.
BTW I cook in a stainless steel pan (Notorious for having everything stick to it) And if you use water nothing sticks to it! Just make sure the pan heats up before you add food, just like you would with oil. When cooking onions I don't add water, except for a few tablespoons at the very end if needed. The benefit is 0 concern of toxic chemicals or chipped pieces from nonstick coating, and I can cook with it on high heat! Also I can use metal on them, and they last for generations, unlike nonstick which needs to be replaced after a few years. So it is possible to cook 100% oil free on stainless steel pans!
You can also add small amounts of water periodically while "frying", I used to do it just like you but for my taste it's easier, faster, it doesn't get too soft and mushy and there are no wasted chunks stuck in the pan. It's more like a stirfry when you just add little by little. I normally fill a glass of water and kind of splash a tiny bit then stir, when it quickly evaporates I add a little more and repeat it until browned or however you may like the texture. I would recommend cutting the veggies thinly and vertically if you can, the thinner the quicker it cooks. You can also splash a little bit of soy sauce before finishing.
How long were you oil free before you noticed a change in your skin? I don't cook or bake with oil, but I do eat peanut butter occasionally, and buy various processed foods that I know have some oil (bread, crackers, things like that). Did you eliminate all oil completely or just stop adding oil to things? Also, this isn't a strictly vegan concern, but you should definitely do a video on the effects of caffeine if you haven't already!
Dr. Michael Greger has a podcast, Nutrition Facts, and there is an episode on coffee and caffeine. Coffee is not bad for you, and is in fact healthy because it contains a lot of antioxidants. You just have to make it using a paper filter (there is something unhealthy about the oils from coffee beans).
I'm vegan and I don't eat wheat or sugar, but this 'no oil' thing is completely new to me. I did notice that the Forks Over Knives people were into it but I kind of just ignored it. Now it keeps coming up in your videos and I am intrigued. Thanks for turning me on to this idea, gonna check it out!
Yes! Thanks for the great video. Personally for dressings - I will substitute avocado, soaked nuts like cashews or tahini or coconut milk/cream for the "fat" component for a creamy dressing. Sometimes a dressing is simply ACV, mustard and salt/pepper if I'm in a hurry, otherwise I take the time to make a dressing because enhancing our food makes them super pleasurable. I love Tahini-Miso dressing. Simply: 1/4 cup tahini 1 tablespoon red miso 1 tablespoon lemon juice 1/4 cup warm water (more if necessary) Fresh black pepper YUM.
Carolyn Yes, same as a pressure cooker. They are not dangerous anymore. I bought one recently and I agree that it is life changing. Cooks beans, rice, veggies, etc...so much faster!
To make hash browns sans oil...Use a regular, no-coating stainless steel frying pan (I don't use any coated cookware, stainless is fine as long as you get it hot enough, nothing sticks.) Add hash browns with some broth or water into hot pan, and as water simmers, stir hash browns till they're done. You have to be watching constantly, 'cause you will burn them otherwise. As the liquid evaporates, keep moving the hash browns in the hot pan they will get crispy, Then remove. Also, though I've never tried it, indoor grilling units with non-stick surfaces (like Geo. Foreman's grill) are supposed to work for hash browns. I prefer my way, though.
Stella Anon dude I've made my own fries since forever. I just find oven fries don't taste like fries, they taste like baked potatoes and if I wanted to eat baked potatoes I'd just cook that (and sometimes you need the fries, you know?)
Camila Stefanie Oh okay, they do taste different, that's true. I personally prefer the taste of oven fries because you can taste the potato so much more and I really like that. I still eat them with tomato sauce though, which is probably not that healthy lol In reality, I'm sure it doesn't hurt to have them now and again anyway. It can be so hard to find vegan food out (where I live anyway), and fries are often the only option.
I love your encouraging and accessible pieces of advices and how critical you are even for relativizing your own advices! You seem really smart and genuine, I love it, great channel, I'm subscribing :)
SO happy that you shared that you use the Instant Pot! I barely ever use the stove or oven since buying one last year. Has helped me lose weight and cut out cooking with oil. The "saute" feature using water works SO well. Recently I even switched from using the oven for baked potatoes over to the IP! Perfect at 15 mins without skins or 20 with them on :) My own oil free salad dressing recipe: 1 1/2 cups mango, 2 Tbsp white whine vinegar, juice of 1/2 a lime, 1 diced shallot, 1/2 tsp sea salt, 1/2 tsp smoked paprika, 1/2 tsp chipotle powder, 1/2 cup water. Blend. lasts just over a week in the fridge and tastes great on salads and burrito bowls.
I’m late to the game but this is awesome! I made the transition to veganism recently (loving it), but I have chronic health issues and realized I need to go oil free. This video is exactly what I need to get started. Thank you so much! 💙🌱
Thanks for water-frying technique. Makes sense to poach onions & veg first, then brown them in the dry frying-pan/skillet. New to WFPB 100% no fat cooking.
I do this. Here's a great tip: Go to a restaurant supply store and buy a few high quality squeeze bottles ( these are the ones that wont explode the whole cap off when you squeeze them) Then, as you fry, LISTEN!!! Your ears will tell you when you need a squirt of vegetable stock. DO NOT ADD ANY STOCK until things are starting to brown, and just give the pan a little squirt. THIS SHOULD NOT BE STEAMING, this should be FRYING. Too much stock and youre steaming, just enough and youre frying.
I only use stainless steel pans, fuck those chemical coatings, just keep it wet and even if you don't if you don't cook with oil anything cleans easily with just water, those coatings are a ripoff and bad for your health.
Great suggestions and tips! That is the same "frying" technique I use for my vegetables - you can take it even further by removing the vegetable and then deglazing the pan with water, juice, broth, or wine. Add seasonings to this if you like. This will create a delicious sauce to glaze over your browned vegetables. Keep up the great work!
love your videos and thanks for all the info! I make oil-free hummus weekly and mix with vinegar for salad dressing. change up the beans and seasonings with each batch, but always lots of roasted garlic!
I'm pretty happy most of the time with balsamic vinegar alone as a dressing, maybe adding mustard or a bit of sriracha (I know the latter isn't a whole food but it's still oil-free!). Pepper goes a long way too. The dressing should complement the salad not provide the main source of taste. I sometimes add salsa as well - esp. corn or black bean, and of course some seeds and cut up apples, etc. All help amplify taste w/o oil.
Still using oil on the daily cause I don't get in enough calories otherwise. ...I really need to afford moving to a location where I don't have to spend a whole morning to go shopping for food lol
I mostly stopped using oil months ago, but I recently started using it again, because I calculated my macros, and I realized I wasn't getting nearly enough fat. It's hard to get enough fat if you don't want to eat handfuls of nuts or seeds, or tablespoons of peanut butter every single day. I know I'd get sick of it after a while. Using a tablespoon of olive oil in cooking is a lot easier.
VegAnimation i dont like most nuts, but spicy peanuts are super delicious. or you could eat walnuts with dried cranberries, i personally dint like walnuts but i really like them when i eat them with cranberries :) the dried ones contain lots of oil tho 😂 but you could also just put chopped nuts into your meals, say like a stirfry or something :)
+autumnsylver -- Instead of frying or cooking with oil, you could adopt oil-free cooking but then add uncooked oil (typically, extra-virgin, cold-pressed and organic is the recommendation). It adds a bit of flavour, increases your fat intake, and the oil does not experience oxidation through heat. The concern with oil is that increases postprandial ('after eating') endothelial (the endothelium is the inner layer in arteries) dysfunction and triggers an inflammatory response. It seems that people with serious cardiovascular disease benefit very much from abstaining of all types of fats. However, for most of us a bit of oil may be more beneficial than not.
It's not that hard to cook oil free in cast iron. I'm too paranoid about toxins in non-stick pans and plastic utensils to use any of that, but if you just watch the stuff carefully and keep it moving, and deglace with water or broth, it'll be fine.
Exactly! I use non-coated stainless steel, but the trick is to get your pan hot enough before adding food. And I do not mean turn it up to "Burn, you mother effer, burn!" Set the pan on medium or medium high and let it heat. If you hear a sizzling noise as you put the food in, you've probably got it hot enough. Then, keep it moving around in the pan for a few minutes after your liquid is gone if you want some caramelization and crispiness.
For the first time in my 24 years of life I have fried my vege sausage without oil. I water fried it.. yuumm taste excellent to me. Thanks much for the tips.. new subbie here :)
Eat up! All these studies were done this year, 2 of them within the last month. www.sciencedaily.com/releases/2017/06/170621103123.htm www.sciencedaily.com/releases/2017/06/170602112837.htm www.sciencedaily.com/releases/2017/02/170213171419.htm
These studies are no good, one is done on mice. The second one just takes one single component of Olive Oil into account and compelety ignores the side effects. The last one correlates the healthy effects of the Mediterranian Diet with the use of Olive Oil, which proven to not be the case. It's all about the large amounts of veggies. Oilve Oil will fuck up you're Omega 3-6 ratio, which is a one way street to a heart attack. Which ironically, is Italy's number one killer, despite them using so Olive Oil on everything.
They're completely different materials. Plastic can have BPA and phthalates that can leach out of the plastic and into your food. Silicone doesn't have either of those. Silicone also has a much higher melting point. You can cook at high temperatures with silicone, and it won't melt.
Fw Aa plastic is a material composed of polymers with a huge range of differences but often derived from petrochemicals and other organic substances. Silicone is a material composed of siloxane polymers specifically which obviously is a silicon based compound. Silicon is a metalloid element.
whoah I actually do have a salad dressing! (but I'm not an oil free cooking master xD) a while back I sorta freehanded a salad dressing and I really loved it, it tasted awesome- but unfortunately I don't know the exact amounts of the ingredients anymore ^^" (I cook like my mom. the same meal tastes different every time I cook it xD) anyway here goes: cashews (or any nuts you like) vinegar (or balsamico) salt n peppa lemon juice mustard (seeds or ground) maple syrup blend the cashews and mix with vinegar until you like the texture (it's gonna be a bit gooier than a clear salad dressing- think more like yoghurt dressings), then add the flavouring you like (you could add some other spice- I used the juice of about half a lemon, a teaspoon mustard seeds that I threw in the blender with the cashews, and a dash of maple syrup to sweeten it a bit) I think that was all I used. knowing me I might have put a little garlic in there as well.... I had it on mixed green salad with carrots, cucumber and radishes =)
My favorite dressing I got from Crazy Healthy Cool on UA-cam: whole zucchini, juice of one lemon, about 1/3 cup tahini in a high speed blender with any herbs you are feeling like at the moment. Makes a wonderful ranch substitute.
Thanks. This is super helpful. Also, I think it's worth mentioning that we do need some oil in our meals to properly absorb the nutrients, if I'm not mistaken. So if you aren't using veg. oil, it's important to add something like flax/hemp seed or nuts or avocado to whatever you are eating.
Exactly. All-Clad is extremely pricey, I go for lower-cost non-coated stainless. The secret is get the pan hot enough before adding food. That's why restaurant kitchens all use stainless steel, too busy to fart around with special coatings. Copper is excellent for uniform, quick heat conduction, but is too costly for most of us. Stainless does the trick and you are not accidentally eating a toxic coating. just get the pan hot enough. Cast iron is an excellent choice for young women, most of whom do not get enough iron, anyway, because some iron leaches from the pot into the food, in this case, a good thing. UNICEF and Doctors Without Borders hand out "lucky fish" in impoverished areas of the world. They are simply little cast-iron fish that are to be dropped in a kettle of boiling liquid, soup or stew or whatever, and it increases the family's iron intake, making them, and especially the mother and growing children, healthier.
oil free salad dressing!!! i actually learned this from ellen fisher but it's so delicious, it's mashed avocado, dijon mustard, and a little maple syrup. great flavor & i add black pepper, nutritional yeast & a sprinkle of garlic powder💗
Does a peanutbutter based dressing count as oil free? I assume so, because the fat in there is not processed. Peanutbutter, lemon juice, a bit of water to adjust the cconsitency, fresh garlic and ginger, and a little spice, like cayenne pepper, or whatever you like.
I've been cooking mostly oil free for a couple of years now. You don't notice it at all. I love it. BTW, in my area, soiled parchment paper is completely compostable. :)
Dude, you're cooking your onions backwards, you should brown them first. I put my onions in a nonstick pan on medium-high heat without liquid to brown them, stirring them frequently. Then I add little bits of vegetable broth to finish cooking them, allowing the broth to evaporate here and there to further brown the onions. Doing it this way also gives you some nice brown oniony stuff stuck to the pan and when you add broth and stir it around it coats the onions and makes them taste even better. Trust me, brown them well first, then add little bits of broth and stir frequently. This method works on all vegetables and makes them taste so good.
I think this is sound advice. Cooking onions brings out the natural sugars to caramelize. You lose a bit of that by cooking in water first.
+adamaj, i'm going to try this technique, this evening.
agreed, i do the same.
Sounds great, I'll have to give that a try next time!
Tysm for this tip. I've wondered how to do this for awhile!
Another advantage of oil-free cooking is how clean your kitchen stays, and how easy is washing-up ;)
exactly, nothing more then water needed.. you don't need those chemical coatings in your pans either just use stainless steel.
Holly Keefer lowering the heat may help?
Holly Keefer I have stainless steel and don't have that issue as long as I use liquid when cooking!
nicha just cooking vegan is ridiculously cleaner, plant milks don't scald, for one.
Very true I almost don't need any soap.
Some people I've spoken to were more puzzled by the lack of oil in my cooking than my veganism!
same here.
jlowhighlow Ditto.
Haha right? I'm working rn on cutting oil out completely!
jlowhighlow same here. Oil is a big “no no” for me. My acne is non existent since removing oil.
*Was
I've cooked professionally for the last 12 years, went to culinary school, went vegan a week ago, and your last video that you mentioned your "water frying" blew my mind, not in a good way. I'm 100% absorbing the information in your videos, it's just hard to wrap your mind around, and try to unlearn everything you've been taught your whole life. Even after a week of eating vegan, but not whole food, I can actually see the benefits it's having on my body. I'm hoping I can cut out some of the oils and processed food, but I think that might take a little more effort. I honestly think the hardest part about all this stuff is the culture we've built around shitty eating, something I actively participated in perpetuating. I think I'm experiencing something of a culture shock about food. I think getting this sort of information out to people is important. Even if you left out all of the ethical troubles of consuming animal products, you're still left with the vastly negative effect it has on your own body.
12 yrs of ardent cooking on the notion that flesh was the center of a dish, & to quickly cast away your ol' gurus' antiquat'd ways of preparin' meals, is rather impressive. Amitabh my friend. May you continue on your journey of practicing ahimsa. ॐPeace
Brien, if you are new to veganism, just be aware that you can still have a healthy vegan diet if you eat plant oils and some processed foods in moderation. I've been a vegan for over 10 years and I don't eliminate those things from my diet and my blood profile & general health is perfect right now. I'm not knocking Mic's video as no oil hacks are a handy idea for people who want to avoid it, but I like newbies to veganism to understand that oil-free and no processed foods are basically add-on personal preferences to a vegan diet.
the funny thing is i have been "water frying" stuff for years especially onions i never had a word for it.
Just let it brown a bit, add water, evaporate, brown it, add water, ... untill you are satisfied!
ॐVenerable Mahadeva Paccekabuddha-Sun; Luciferic Lamp of Expergefaction,
Why do you talk like such a qt? :3
Brien Zee if you haven't already, watch "Forks Over Knives" on Netflix. Also, you should look into Engine 2 Diet, which gives a whole bunch of recipes involving whole foods, plant based diet, with minimal processed foods.
I made a "vegan pizza" following one of their recipes and it was delicious! So was a Thai vegetarian coconut curry ( I found that on another video here on UA-cam).
baking paper IS reusable! of course there is a limit, but still you don't have to throw it away after every baking :)
J KK yeah, but I bought a 3 pack of silicone baking sheets on Amazon for like $10. Not too shabby!
J KK
Word.
Being a vegan is easy. Giving up oil is what's most difficult!
Stephanie Ukkola agreed! I had no problems with anything else except oil and butter! I saw how much I used it and it’s shocked me! No wonder I’m carrying around 10 extra pounds of fat! Lol
And that's the truth!
@@carieyounginsurance If you are trying to lose weight, cutting out oil, and strictly limiting nuts, is a good way to do that. But otherwise I don't think there's a good reason a healthy person should completely eliminate oil. Just use it very sparingly.
Not easy at ALL. Cravings are huge
@@Magnulus76ok now why eliminate nuts?
Tahini or pureed beans in place of oil for all my salad dressings! Super creamy. :)
Great idea! Thanks!
Has tahini not got oil in?
👍💚🇬🇧🌍
Love Tahini, what( puréed) Beans do u use?
@@Kiyarose3999 😳😳👾
OMG I didn't cite a study in this one. Don't worry, I will next video. Also, let me know if I left out any oil free cooking techniques!
Raw food doesn't count.
You left out the microwave! For example, rinse a few sweet potatoes, stab a few holes in them and they'll cook in like 10 minutes.
Please make a video on which nonstick cookware is the most harmful. maybe put it in another video on how to cook without oil. You could use nut/seed butters instead of oil. Oil free dressing for kale. 2tbs tahini 2tbs tamari and 1 tsp liquid sweetener. May add other spices and herbs such as smoked paprika and cayennepepper
Fureous Caldwell I have been wondering the same thing! I have been pouring it out on the ground and just using the solids. I onlu use organic peanut butter but when it runs out I will buy organc soy bean butter instead. I do use the organic peanut powder with all oil removed then just add water to make nonfat peanut butter.
you could switch to powdered peanut butter and skip the oil part :) it has less fat than regular PB and you can mix it to the consistency you like!
i LOVE roasted veggies like sweet potatoes and cauliflower but i think they taste kind of weird when roasted without oil.... so i have discovered that you can get super crispy and caramelized roasted veg by tossing them with tahini before roasting (425 F for 25-30 min)! tahini is amazing and this lil trick has seriously improved my veg intake because i can get in some healthy CRISPY veggies while using a healthy whole food fat rather than a refined one
Rachel Cowley thanks for the tip!
🤤🤤🤤 you are making me drool.....GIVE ME YOUR FOOD NOW!
That’s a great idea!!
Thank you for this tip.
Wow! What a brilliant idea! Thanks Rachel! I’m gonna try your tahini roasting method tonight
Also using vegetable broth as a replacement for oil is good !
Jonelle Sills good idea! Thanks
Onions release liquid...so you can skip the water and let tge onions cook and brown...maybe add a little bit water to the end so they don't stick to the non-stick pan...
Add onions without water , lower heat sprinkle salt cover with lid for 10 mins then remove lid and cook until onions are caramelised .... this is especially important for making curries .
Here's a recipe for creamy caesar dressing. I used it a lot last summer, and it's really good. It also tastes just like non vegan caesar dressing.
1/4 cup plain hummus
1 tsp spicy mustard
1/2 tsp lemon zest
2 - 3 tbsp lemon juice
2 tsp capers, finely minced
3 tbsp fresh minced garlic (4 - 5 cloves)
healthy pinch each of sea salt + pepper to taste
Mix the ingredients together in a bowl, and add a little bit of water if it's too thick.
If i remember correctly, i did a very similar recipe and it ended up tasting like pure garlic. I do like garlic, but my family didn't so i had to eat all of it. Had a nice breath after that!
Isn't there oil in hummus?
Nicha Well tahini is sesame butter. Isn't it considered oil?
Clyde Rembrandt I recommend using Minimalist Baker's 5 minute hummus recipe and omitting the oil. Add small amounts of water instead to the consistency you like. I have been making that recipe oil free for a year now and I love it.
zidapplip Tahini is not oil and typically does not contain added oil. It does contain fat though just like peanut butter. If you buy a higher quality nut or seed butter it should not contain anything but the nut or seed.
Just add a much smaller amount of water first, then add more every 30 seconds or so, becomes more like frying.
HK 47 I second this, especially since it means you won't have to drain any extra water at the end
or steaming...
Yeah that method is super fast and effective.
If you're craving something crispy/deep fried, coat your food (tofu, potatoes or even veggies) in polenta before baking it. It gets crazy crispy!
Some great tips there. My favourite oil free dressing is miso, apple cider vinegar and peanut butter. It's sharp and salty, really great with any salad veggies.
Peanut butter is loaded with oil
P nut butter is definitely not oil free
Miso is fanstastic! I mix it with some water and a bit of yuzu and sometimes ginger paste.
There are many peanut butters without oil. Look for peanut butters that say "natural", or try a health food store.
My wife, and I use solar cooking with out oil, salt, refined sugars. We avoid browning as it puts acrylamide into the food. Solar ovens really do a great job, and never over dry out your foods as they are baked in a sealed chamber. We use a solar parabolic for our pressure cooking, and steaming. It keeps all the cooking heat out of the house in the summer, and it saves energy. It also reduces our carbon foot print. Good video Mic.
My favorite oilfree salad dressing is red onion in lime juice with little lime zest, chopped dates and optionally a fresh herb like mint or cilantro.
Sounds delicious! I'm gonna make it.
Ha! 7:22 "So lettuce all know down below what your favorite oil free vegan salad dressing recipe is." Kaled it! Rock salad pun! Corny, but I don't carrot all! Not mushroom for anymore puns here.
stryfetc1 - Not sure if tahini counts but that's what I use - mix a spoonful of the stuff with a squeeze of lemon juice, a pinch of salt and enough water to get the consistency you want
thanks, i'll try it.
Chris Alianiello, you are the master.
@@ComicalFlask Tahiti has sesame oil in it.
@@themaggattack Tahini is ground up sesame seeds, like ground up peanuts are peanut butter. Both contain oil, but with the whole food, so the negative effects of the oil is mitigated. Oil is a problem when it is isolated, which it is not in tahini.
Your channel grew fast. You deserve it. You work hard.
yup it really is good
*can you please do a video on common mistakes on a vegan diet? this will help new vegans a lot*
I agree
Being obsessive over petty things like oil is one of them. Just keep your ratios under control. Don't use crap oil, get virgin olive or expeller pressed canola.
P. V. Nguyen canola oil? NOOOOOOOO! Coconut oil YES😊
Ok I'm not vegan or vegitarian.
But am switching to a more whole food (low meat low dairy) anti inflammatory diet. I use avocado oil. It actually helps you to absorb nutrients from veggies like leafy greens and carrots and support smooth digestion. Everything in moderation . I enjoy finding new ways of cooking to support my health needs. I hope this is helpful. Research the benifits.
I stumbled across this vid. I don't understand what benefit we are supposed to get from depriving out body from healthy fats..?.. I will research this.
@@wokest118 we shouldn't use extra virgin for high heat, just saying
BEST DRESSING EVER:
Mustard
Tahini
Lemon juice
Maple syrup
Balsamic vinegar
Flax seeds
Pepper
Pickled cucumber broth
Crushed garlic
Fresh herbs
karbsundance measurements????
I'm going to try that. I like the idea of using the liquid from pickles, great idea!
you forgot ratios/measurements
karbsundance i tried it with just maple syrup, tahini, and lemon juice and my oh my. New number 1 salad dressing for me
Muchas gracias!
"they haven't been eating since that video"
you're so cute and hilarious
My favorite salad dressing is smashed Avocado with lemon juice and a little salt, garlic, and pepper 🙂
Started watching your videos today after one day of transitioning to a plant based diet. My whole family decided to switch after we watched "What The Health". Just wanted to thank you for uploading such informative videos. Honestly, they have been such an enormous help, makes the transition so much less overwhelming. Already suscribed!
"Water fryin"
*my head opens up to the infinity of the universe*
🤣🤣🤣🤣🤣
ugh this is so helpful! i've been trying to cut out as much oil as possible, thank you for the consistently amazing content:)
why?
@@johnmurphy8220 to stay healthy what else
I made a salad dressing and I'm a vegan newbie, so please no attacks!
Store bought->
Crunchy Peanut butter (ingredients peanuts & salt), balsamic vinegar, smoked paprika and water to thin it out.
Pretty tasty.
If you've got lots of different flavors in like a chopped salad, can't go wrong with simply avocado + lemon juice. Or favorite hummus + lemon juice or water/coconut milk. Lots of people use tahini dressings. I made a great autumn squash, seed and roasted veg salad once and used strawberry jam + muddled fresh strawberries as a dressing and it was 👌🏼👌🏼. Also have puréed mango and lime juice in nutribullet as dressing before. So many great oil free options out there!!
Edit: fresh herbs like cilantro and parsley are great to blend up with homemade dressings too!!
Oil Free Caesar:
Oil free hummus
Lemon juice
Chopped capers
Caper brine
Maple syrup (optional)
So yummy :)
hummus
You're making a cookbook?!?! Where do I sign up?!?!
Amazon
When I'm feeling really lazy with my salad dressing, I just mix together dijon mustard, maple syrup, and squeeze in the juice from a mandarin orange. If I want it to be saltier (it depends on what dijon I bought), I'll add soy sauce or tamari to the dressing. Don't ask me for measurements because I wing that recipe every time I make it.
Great video! Happy birthday sweet Milo💖
Good video. I am about to try oil free life, and one of the issues is what is known as,"mouth feel". The texture created by a bit of fat is likely what one feels is missing, not taste or caloric content.
Roger Nehring Ditto. Oil free food is super dry.
My favorite thing on salads is a mixture of brags liquid aminos, lemon juice, are pureed chickpeas.
Love your channel! When a dog lives to 17 you know he has been very loved in his life! May he get lots more time with you.
Mic., really nice introduction video into oil free cooking, thank you. Happy belated 17th Birthday Milo!
high carb hannah has an awesome video with five oil free dressings, suuuper tasty!
Oh my goodness THANK YOU.
I need more.
I seriously need that cookbook.
You have convinced me and I have been stream frying.
It doesn't even affect food taste.
What I am stuck on though is butter.
How do you eat your toast?
And cakes??
I been vegan for 12 years and never before even thought of excluding oil and even though I am pretty good around the kitchen, the oil thing has me stumped.
MsAusarian I personally use avocado instead of butter for toast and applesauce to substitute oil in baking! Try it out and see how you like it
Minnie
Applesauce???
Gonna look for a recipe to try.
Thank you.
can we talk about how he just pulled that panini maker out of nowhere
LOL
The last time I went shopping for pans I tried my hardest to find a safe pan and I couldn't really find the perfect one. We use cast iron now. What do you use?
Add vinegar (especially balsamic) after the water is evaporated to caramelize your onions.
Although expensive, cast iron seems like a good idea here. A well seasoned cast iron is a pretty non stick surface and allows for metal spatulas if stuff does stuck during caramelisation.
do they work on induction stoves?
@@aarushchaubey516 Yes they do, anything ferrous will work, so basically anything with iron in it.
@@michaelbalfour3170 also seasoning a cast iron involves oil, which mic avoids right?
@@aarushchaubey516 true, or you can just buy a non stick tbh
@@michaelbalfour3170 he doesn't prefer the mainstream regular ones due to the harmful effects
Looks awesome man, thanks. Don't be afraid to use to a regular pan instead of non stick. It makes the browning process much faster and it less expensive than non stick.
Hey Mic, could you do a junk food vegan VS junk food non vegan video? I've never had a good diet but I'm wondering if even eating junk food I'm still better off as a vegan.
Before someone says anything negative, I am making the effort to eat healthily now.
For ethical reasons, yes you are better off as a vegan. For health reasons, no eating junk is eating junk, regardless of diet preference.
I hope the healthy eating goes well, I use to only eat junk food. Now I eat healthy, my taste buds have changed for the better and my body rejects any junk food. Be patient and this change will come also.
Depends what you mean by junk food. Highly processed foods, even tho they're vegan, are junk. But vegan burgers, pizzas, hotdogs, even cakes and cookies can be really healthy. Just use spices, whole grains, and veggies. Don't over due with oil, and you can have healthy pizza, hotdogs, or burgers, as long as they're vegan.
Another way of Browning without oil is by using Koji (particularly Shio Koji - Hanamaruki brand is GF and Non-GMO). It's a cultured rice liquid - it has a tiny bit of alcohol which burns off during cooking. I get the heat up, add in the vege and move it around for a minute or so, then add a tablespoon (or two, depending) of Koji in and cook it off. Browns really nicely and is super quick.
I also tear up a lil when I have to dump out poaching/steaming liquid...the nutrients!!
(and yes and know I can save it for other stuff but I don't eat that much soup!)
The Instant Pot you show at end of the video is a very affordable and wise choice. Thanks for sharing your experience. For the vegan who uses no oil like myself it has been a wonder, and I have used a pressure cooker for 3 years for ALL my cooking in my net zero tiny house so energy use is also a priority. The Instant Pot uses only 1/3 kilowatt hour to cook a lb of beans or rice, and I use it outside my kitchen door in summer so no energy needed to cool down the house from cooking. The stainless steel pot is EASY to clean and makes those dubious aluminum pots coated with non stick coatings obsolete. This is a well made unit! However I had to take a black marker and black out the button labels for MEAT and Eggs. Haha. Whatever you eat this is the king of pressure cookers and what a great price. Thanks for turning me on to this wonderful model.
BTW I cook in a stainless steel pan (Notorious for having everything stick to it) And if you use water nothing sticks to it! Just make sure the pan heats up before you add food, just like you would with oil. When cooking onions I don't add water, except for a few tablespoons at the very end if needed. The benefit is 0 concern of toxic chemicals or chipped pieces from nonstick coating, and I can cook with it on high heat! Also I can use metal on them, and they last for generations, unlike nonstick which needs to be replaced after a few years. So it is possible to cook 100% oil free on stainless steel pans!
Good point and great tip - thanks!
My father sold waterless cookware in the 1950's - all stainless steel. The pots never wore out and we still use them 70 years later!
Yea I don't go for that non stick mess either.
You can also add small amounts of water periodically while "frying", I used to do it just like you but for my taste it's easier, faster, it doesn't get too soft and mushy and there are no wasted chunks stuck in the pan. It's more like a stirfry when you just add little by little. I normally fill a glass of water and kind of splash a tiny bit then stir, when it quickly evaporates I add a little more and repeat it until browned or however you may like the texture. I would recommend cutting the veggies thinly and vertically if you can, the thinner the quicker it cooks. You can also splash a little bit of soy sauce before finishing.
How long were you oil free before you noticed a change in your skin? I don't cook or bake with oil, but I do eat peanut butter occasionally, and buy various processed foods that I know have some oil (bread, crackers, things like that). Did you eliminate all oil completely or just stop adding oil to things? Also, this isn't a strictly vegan concern, but you should definitely do a video on the effects of caffeine if you haven't already!
Dr. Michael Greger has a podcast, Nutrition Facts, and there is an episode on coffee and caffeine. Coffee is not bad for you, and is in fact healthy because it contains a lot of antioxidants. You just have to make it using a paper filter (there is something unhealthy about the oils from coffee beans).
Thank you!
I'm vegan and I don't eat wheat or sugar, but this 'no oil' thing is completely new to me. I did notice that the Forks Over Knives people were into it but I kind of just ignored it. Now it keeps coming up in your videos and I am intrigued. Thanks for turning me on to this idea, gonna check it out!
Educational as always
Yes! Thanks for the great video. Personally for dressings - I will substitute avocado, soaked nuts like cashews or tahini or coconut milk/cream for the "fat" component for a creamy dressing. Sometimes a dressing is simply ACV, mustard and salt/pepper if I'm in a hurry, otherwise I take the time to make a dressing because enhancing our food makes them super pleasurable. I love Tahini-Miso dressing. Simply:
1/4 cup tahini
1 tablespoon red miso
1 tablespoon lemon juice
1/4 cup warm water (more if necessary)
Fresh black pepper
YUM.
Instant pot saved my life when it comes to beans 😩🙏🏼 what used to take 4-8 hours can be done in 30 minutes
Is "instant pot" the same as a pressure cooker? Are they easy to use and not dangerous?
Huntress Artemis what is an "instant pot"?
Carolyn Yes, same as a pressure cooker. They are not dangerous anymore. I bought one recently and I agree that it is life changing. Cooks beans, rice, veggies, etc...so much faster!
@@smponce9 think of it as an electric pressure cooker with various functions
soak you beans too, it makes it even faster
Yay, I needed this! Have done the onions with no problem but was confused about everything else. Looking forward to more info, thanks Mic!
Have you ever tried to make hash browns on the panini maker?
To make hash browns sans oil...Use a regular, no-coating stainless steel frying pan (I don't use any coated cookware, stainless is fine as long as you get it hot enough, nothing sticks.) Add hash browns with some broth or water into hot pan, and as water simmers, stir hash browns till they're done. You have to be watching constantly, 'cause you will burn them otherwise. As the liquid evaporates, keep moving the hash browns in the hot pan they will get crispy, Then remove. Also, though I've never tried it, indoor grilling units with non-stick surfaces (like Geo. Foreman's grill) are supposed to work for hash browns. I prefer my way, though.
I've been doing the water frying since your first video! Works super well. Thanks for the tips :)
me: you need to stop eating with so much oil
also me: eat some extra fries like now
thanks for this video because I need to lay off the fries
Camila Stefanie Make your own fries in the oven! So much healthier and honestly taste so much better too!!
Stella Anon dude I've made my own fries since forever. I just find oven fries don't taste like fries, they taste like baked potatoes and if I wanted to eat baked potatoes I'd just cook that (and sometimes you need the fries, you know?)
Camila Stefanie Oh okay, they do taste different, that's true. I personally prefer the taste of oven fries because you can taste the potato so much more and I really like that.
I still eat them with tomato sauce though, which is probably not that healthy lol
In reality, I'm sure it doesn't hurt to have them now and again anyway. It can be so hard to find vegan food out (where I live anyway), and fries are often the only option.
Stella Anon,
Tomato sauce? Eww. Just call it ketchup. :3
@Suraj's Opinion is Better7 I'm not American, so I will call it tomato sauce, which makes more sense than ketchup..
I love your encouraging and accessible pieces of advices and how critical you are even for relativizing your own advices! You seem really smart and genuine, I love it, great channel, I'm subscribing :)
"People don't know how to cook now😂lol! You so funny❤️✨🌿
SO happy that you shared that you use the Instant Pot! I barely ever use the stove or oven since buying one last year. Has helped me lose weight and cut out cooking with oil. The "saute" feature using water works SO well. Recently I even switched from using the oven for baked potatoes over to the IP! Perfect at 15 mins without skins or 20 with them on :) My own oil free salad dressing recipe: 1 1/2 cups mango, 2 Tbsp white whine vinegar, juice of 1/2 a lime, 1 diced shallot, 1/2 tsp sea salt, 1/2 tsp smoked paprika, 1/2 tsp chipotle powder, 1/2 cup water. Blend. lasts just over a week in the fridge and tastes great on salads and burrito bowls.
3:35 you said "you don't want to cook them over a medium heat" but I think you meant "high" heat.
bonemarrow21 he meant "over" as in"higher" than medium heat.
Ohhhhhhhh, that makes much more sense. Thanks for clarifying, Chris!
THANK YOU SO MUCH FOR MAKING THIS VIDEO!!!! you are amazing Mike im sending you positive energy i hope it gets to ya soon :)
Better a little oil than Teflon in my food.
admin8446 I won’t touch teflon with a barge pole! All my pans are ceramic-coated, I won’t use anything else.
There's evidence that oil kills. Show me the evidence that teflon kills.
Don't use non stick then
@@jasonmiller2359 regular pan will stick to the food and burn it
I’m late to the game but this is awesome! I made the transition to veganism recently (loving it), but I have chronic health issues and realized I need to go oil free. This video is exactly what I need to get started. Thank you so much! 💙🌱
I would use these techniques when I would be too broke to buy my expensive “healthy” olive oil but I’m never buying oil again
Thanks for water-frying technique. Makes sense to poach onions & veg first, then brown them in the dry frying-pan/skillet. New to WFPB 100% no fat cooking.
Mouth-feel tho. I still miss the oil :(
Salad Dressing!
-Tahini
-Lime or lemon juice
-Garlic clove
-Pepper
-Tumeric
Thin out with water (add a little at a time and whisk)
I actually reuse parchment paper all the time... haha
I do this.
Here's a great tip: Go to a restaurant supply store and buy a few high quality squeeze bottles
( these are the ones that wont explode the whole cap off when you squeeze them) Then, as you fry,
LISTEN!!! Your ears will tell you when you need a squirt of vegetable stock. DO NOT ADD ANY STOCK until things are starting to brown, and just give the pan a little squirt. THIS SHOULD NOT BE STEAMING, this should be FRYING. Too much stock and youre steaming, just enough and youre frying.
MILO IS SO CUTE
My go-to for salad dressing is red wine vinegar with lemon juice. I'll also sometimes add some spices like herbs de provence or basil.
I only use stainless steel pans, fuck those chemical coatings, just keep it wet and even if you don't if you don't cook with oil anything cleans easily with just water, those coatings are a ripoff and bad for your health.
Great suggestions and tips! That is the same "frying" technique I use for my vegetables - you can take it even further by removing the vegetable and then deglazing the pan with water, juice, broth, or wine. Add seasonings to this if you like. This will create a delicious sauce to glaze over your browned vegetables. Keep up the great work!
Sweet
love your videos and thanks for all the info! I make oil-free hummus weekly and mix with vinegar for salad dressing. change up the beans and seasonings with each batch, but always lots of roasted garlic!
Hi, Mike. I think that video on the topic of gluten is long overdue
Ivan Vityazev
I went gluten-free before I went vegan. And I lost a lot of weight just by going gluten-free.
This channel is soooo incredibly helpful!!!! Thanks dude for making it!!
Once you showed the cookies I stopped listening lol. I hope you have the recipe for that in your book.
I'm pretty happy most of the time with balsamic vinegar alone as a dressing, maybe adding mustard or a bit of sriracha (I know the latter isn't a whole food but it's still oil-free!). Pepper goes a long way too. The dressing should complement the salad not provide the main source of taste. I sometimes add salsa as well - esp. corn or black bean, and of course some seeds and cut up apples, etc. All help amplify taste w/o oil.
Still using oil on the daily cause I don't get in enough calories otherwise. ...I really need to afford moving to a location where I don't have to spend a whole morning to go shopping for food lol
I mostly stopped using oil months ago, but I recently started using it again, because I calculated my macros, and I realized I wasn't getting nearly enough fat. It's hard to get enough fat if you don't want to eat handfuls of nuts or seeds, or tablespoons of peanut butter every single day. I know I'd get sick of it after a while. Using a tablespoon of olive oil in cooking is a lot easier.
VegAnimation i dont like most nuts, but spicy peanuts are super delicious.
or you could eat walnuts with dried cranberries, i personally dint like walnuts but i really like them when i eat them with cranberries :) the dried ones contain lots of oil tho 😂
but you could also just put chopped nuts into your meals, say like a stirfry or something :)
Roasted sunflower seeds ^^ It takes a while to peel them, but that's ironically the thing I love most about them.
+autumnsylver -- Instead of frying or cooking with oil, you could adopt oil-free cooking but then add uncooked oil (typically, extra-virgin, cold-pressed and organic is the recommendation). It adds a bit of flavour, increases your fat intake, and the oil does not experience oxidation through heat.
The concern with oil is that increases postprandial ('after eating') endothelial (the endothelium is the inner layer in arteries) dysfunction and triggers an inflammatory response. It seems that people with serious cardiovascular disease benefit very much from abstaining of all types of fats. However, for most of us a bit of oil may be more beneficial than not.
Lani Malcorps Are you spanish? Because almost nobody eats those outside of Spain haha
My current favorite salad dressing is Bema and Pas' ginger-lime infused viniger
It's not that hard to cook oil free in cast iron. I'm too paranoid about toxins in non-stick pans and plastic utensils to use any of that, but if you just watch the stuff carefully and keep it moving, and deglace with water or broth, it'll be fine.
SerendipitousSky how do you season the pans not using oil?
I never did it on my own, the pans I bought - Lodge brand, at Wal-mart/Kroger, etc. - sad they were pre-seasoned, so I just used them as normal.
Exactly! I use non-coated stainless steel, but the trick is to get your pan hot enough before adding food. And I do not mean turn it up to "Burn, you mother effer, burn!" Set the pan on medium or medium high and let it heat. If you hear a sizzling noise as you put the food in, you've probably got it hot enough. Then, keep it moving around in the pan for a few minutes after your liquid is gone if you want some caramelization and crispiness.
For the first time in my 24 years of life I have fried my vege sausage without oil. I water fried it.. yuumm taste excellent to me. Thanks much for the tips.. new subbie here :)
But I love my olive oil. :(
Eat up! All these studies were done this year, 2 of them within the last month.
www.sciencedaily.com/releases/2017/06/170621103123.htm
www.sciencedaily.com/releases/2017/06/170602112837.htm
www.sciencedaily.com/releases/2017/02/170213171419.htm
These studies are no good, one is done on mice. The second one just takes one single component of Olive Oil into account and compelety ignores the side effects. The last one correlates the healthy effects of the Mediterranian Diet with the use of Olive Oil, which proven to not be the case. It's all about the large amounts of veggies.
Oilve Oil will fuck up you're Omega 3-6 ratio, which is a one way street to a heart attack.
Which ironically, is Italy's number one killer, despite them using so Olive Oil on everything.
for salad dressings we use tahini (sesame seed paste) blended with water, lemon juice, garlic and zucchini
Oils and dietary fats are good for the body. You're doing harm to yourself by restricting those.
cubs0110 Mic just means isolated oils- not the healthy oils found in whole-food plants like olives and nuts.
cubs0110 Oil is NOT healthy.
Nuts, seeds and avocados are healthy
Thank you. I just started the overcoming ms diet and cooking without oil has been the hardest part for me. This really helps
Mike please, trash your fluorescent blue plastic thing, get a wooden one. Kinda cringy when you talk about health at the same time ;).
He said it's silicone, not plastic.
autumnsylver whats the diffrence ?
Fw Aa Seriously?
They're completely different materials. Plastic can have BPA and phthalates that can leach out of the plastic and into your food. Silicone doesn't have either of those. Silicone also has a much higher melting point. You can cook at high temperatures with silicone, and it won't melt.
Fw Aa plastic is a material composed of polymers with a huge range of differences but often derived from petrochemicals and other organic substances.
Silicone is a material composed of siloxane polymers specifically which obviously is a silicon based compound. Silicon is a metalloid element.
whoah I actually do have a salad dressing! (but I'm not an oil free cooking master xD)
a while back I sorta freehanded a salad dressing and I really loved it, it tasted awesome- but unfortunately I don't know the exact amounts of the ingredients anymore ^^" (I cook like my mom. the same meal tastes different every time I cook it xD) anyway here goes:
cashews (or any nuts you like)
vinegar (or balsamico)
salt n peppa
lemon juice
mustard (seeds or ground)
maple syrup
blend the cashews and mix with vinegar until you like the texture (it's gonna be a bit gooier than a clear salad dressing- think more like yoghurt dressings), then add the flavouring you like (you could add some other spice- I used the juice of about half a lemon, a teaspoon mustard seeds that I threw in the blender with the cashews, and a dash of maple syrup to sweeten it a bit)
I think that was all I used. knowing me I might have put a little garlic in there as well....
I had it on mixed green salad with carrots, cucumber and radishes =)
My favorite dressing I got from Crazy Healthy Cool on UA-cam: whole zucchini, juice of one lemon, about 1/3 cup tahini in a high speed blender with any herbs you are feeling like at the moment. Makes a wonderful ranch substitute.
You can also squeeze some citrus, orange of lemon. They have natural sugars and will help caramelize onions and get a quicker browning.
Thanks. This is super helpful. Also, I think it's worth mentioning that we do need some oil in our meals to properly absorb the nutrients, if I'm not mistaken. So if you aren't using veg. oil, it's important to add something like flax/hemp seed or nuts or avocado to whatever you are eating.
AllClad stainless steel works very along with well seasoned cast iron fry pan work too if you know what you are doing.
Exactly. All-Clad is extremely pricey, I go for lower-cost non-coated stainless. The secret is get the pan hot enough before adding food. That's why restaurant kitchens all use stainless steel, too busy to fart around with special coatings. Copper is excellent for uniform, quick heat conduction, but is too costly for most of us. Stainless does the trick and you are not accidentally eating a toxic coating. just get the pan hot enough. Cast iron is an excellent choice for young women, most of whom do not get enough iron, anyway, because some iron leaches from the pot into the food, in this case, a good thing. UNICEF and Doctors Without Borders hand out "lucky fish" in impoverished areas of the world. They are simply little cast-iron fish that are to be dropped in a kettle of boiling liquid, soup or stew or whatever, and it increases the family's iron intake, making them, and especially the mother and growing children, healthier.
oil free salad dressing!!! i actually learned this from ellen fisher but it's so delicious, it's mashed avocado, dijon mustard, and a little maple syrup. great flavor & i add black pepper, nutritional yeast & a sprinkle of garlic powder💗
Does a peanutbutter based dressing count as oil free? I assume so, because the fat in there is not processed.
Peanutbutter, lemon juice, a bit of water to adjust the cconsitency, fresh garlic and ginger, and a little spice, like cayenne pepper, or whatever you like.
I've been cooking mostly oil free for a couple of years now. You don't notice it at all. I love it. BTW, in my area, soiled parchment paper is completely compostable. :)
Thank you for putting so much time into your videos! You deliver so much info, backed with science! I so appreciate you're time and effort! 🙏