Thanks for being a realistic content creator! I really appreciate that about you and your channel. The constant dirty dishes were a great thing to point out, and the impeded sense of smell and the affects of that in your cooking process went a long way in helping me feel like I wasn't alone. My husband and I have loads of food allergies, so I have to cook everything for us, and often two different dishes, so my workflow of hours of cooking and dishes probably is similar to yours without all the filming (so kudos to you-and any teammates?-who get these videos put together and out to the public!) All the best to you and Second Opinion, Mary! 🎉🎉🎉
i could NEVER have the energy to do all of this but it's so relaxing to watch, almost like ASMR for the soul. it also reminds me how much i need to learn how to cook tofu! grah!
That was great Mary 😊 The cabbage reminds me of my long departed beloved father who used to make sautéed cabbage and he would put onion garlic and sultanas in it. He would have been 100 a couple of weeks ago had he eaten more of the cabbage and less of the steak-steak, but he is still missed by his daughter. The hemp hearts cream is a great idea. And I wouldn't worry about the coffee. According to Dr Esselstyn and quite a few of the researching names in nutrition science these days we should be having decaf all the time, so there's that, for what it's worth. The half and half has always been a north American mystery for this Australian. I have just ordered one of these stainless steel soy and nut milk makers. The main reason is not for milk for coffee but to have good quality milk without a huge mess to make soy or other yogurts. My local supermarkets rarely have plain soy yogurt, my food Co-Op never does, and the usual vegan yogurt is coconut which is not the best for heart health (also keeping in mind my father's genetic gifts to me). Also they have way too many strange ingredients which are not very healthy sounding, so much room for improvement. I love your tofu burgers and recommend the growth of indoor lettuce. Four lettuces in one pot have kept me in good supply for 8 months through a Sydney winter. They are tall lettuces by now, well three are, one is a shadow of its former self. And the mixed sprouts including chickpeas is a fantastic idea. This is why we could benefit from more of your what-you-eat-in-a-days. The ice cream reminded me of why my ice cream maker lives on a top shelf. I think the Ninja creami has revolutionised that area of cuisine. So, so many gadgets! 😂
That looks like great ice cream idea. I’ll try it on my Ninja creami. Maybe toasted oat milk would work better as it’s creamier than soy or almond milk.
Is there a vegan sausage you can eat? If so braise your cabbage, don't add the cream, and add sausages to it. I found a really old vegetarian cookbook in a thrift store that I couldn't resist, and it had a recipe for braised cabbage and sausage. It's absolutely delicious!
The oat/coconut half and half from Silk tends to coagulate a bit in very acidic coffees, but it's only a visual thing as it will de-coagulate very quickly with a stir. You can get a less acidic coffee, and/or just have it in a thermos and you'll never notice! Love that stuff.
It wasn't GI! My guts were totally fine. It was a flare up of old Achilles injuries that lasted days. Super unusual; never heard of anything like that related to allulose which is why I'm not 100% sure.
reciperequest versatile vegan cheese sauce for use with every thing from cheesy fries to quick pasta and cheese. Thanks for the time and energy you put into your content!
What i find as the best creamer for any thing, is canned coconut milk, preferably organic. Milk has a lot of fat in it, giving it that creaminess, so does coconut milk. Some brands taste better than others, some have a neutral taste and others of a bar of soap(Its the healthy lauric acid, adding baking soda apparently helps with it)
9:33 Love the Silk Road Spice shop! Going inside always smelled so amazing! I liked their taco seasoning blend as it had no cornstarch and was flavourful. I’m not in Calgary anymore, though. That shop was my introduction to “true cinnamon” vs standard cassia cinnamon (bought some of the true Ceylon cinnamon), as well as to asafoetida (did NOT buy any…couldn’t get past the smell). Lol!
This is so inspirational but I could never deal with all the appliances and cleaning. I should do my own channel: cooking for depressed people. everything in one pressure cooker. I actually eat pretty well considering!
Is your keto a short-term thing? I've heard that can have benefits but not long-term. Walnut ice cream sounds _interesting!_ i'm not a huge nut milk fan (almond, macadamia, etc) so I wish I could try it with something like barley or oat milk; soy's always on backup (usually I get Eden Foods soy). Fun one Mary!
It's a "stick with it to keep pain away" thing. And sometimes I accept a certain level of pain because the pasta/pizza I'm about to serve just looks that good. And I always regret it after as the pain returns. Promise myself, never again! And the cycle continues 😂
What about a Will it Nixtamalize and/or Will it Freeze-Dry series (inspired by the making of corn into hominy/mote & the making of potato into chuño respectively)?
I've found I can use a small amount of allulose without reacting, but above that limit I will definitely react in a most inconvenient way. I have not determined what that limit is. I mostly use pure liquid monkfruit extract to sweeten with. I don't do a lot of baking of sweets so that works for me. Chilling the ice cream storage container in the freezer in advance will keep it from melting around the edges. Plastic works, too.
@@marystestkitchenOkay, this is what happens when you don't pay attention...I literally made a whole batch of walnut butter before realizing this was the "mud" left over from your tofu try, so I'm not sure I'll get the exact same result, but since it's already done, I'll try anyway...😕
I dont have a video..maybe I should? I just try to prep veggies immediately when I get them home. Otherwise I will talk my way out of cooking after a long day 😂
@@marystestkitchen i have been thinking i should start doing some prep as i am very prone to not being bothered when im tired :P i think it would be a nice video topic :D
A non dairy half-and-half? I'm intrigued. And considering the amount, compared to the typical size of a cream container, it's not even that expensive. I do miss coffee with cream 😅
what's in those seasoning blends you used for the tofu steaks? i think this is my sign to have some premade seasoning blends in my life. Also that cabbage looks delicious!
From the store website Greek Seasoning: oregano, mint, marjoram, onion, sea salt (not in the salt-free version), black pepper, lemon peel, garlic. Rustic Roasting Blend: brown mustard, sea salt, white pepper, nutmeg, allspice, rosemary, thyme, dill seeds, celery seeds, red bell pepper, onion, garlic, coriander. :-) have fun!
I love the tofu steak idea, I’ll have to give it a try. Do you have any marinated tofu steak recipes? My tofu always seems to be bland in the middle unless I marinate it.
FYI studies have shown detrimental effects of splenda/ allulose … micro organisms are not able to metabolize this unnatural compound …what this means is that its use can be very unhealthy for your important gut health and may be why people notice stomach issues when consuming…(and, on a larger scale, disrupting the balance of microorganisms in a healthy environment…)
Instead of adding that weird and not so natural looking soy cream, try adding cashew puree (1:1 mixed with warm water and blended). This will change your vegan creaminess game as it will turn everything watery into rich and creamy with a nice sweet taste.
I’d love to see a “Will it sprout?” video series!
what a good idea :-)
I agree!!
You're just so incredibly creative and I find your experiments so fun to watch and inspiring!
Thank you so much!
Thanks for being a realistic content creator! I really appreciate that about you and your channel.
The constant dirty dishes were a great thing to point out, and the impeded sense of smell and the affects of that in your cooking process went a long way in helping me feel like I wasn't alone.
My husband and I have loads of food allergies, so I have to cook everything for us, and often two different dishes, so my workflow of hours of cooking and dishes probably is similar to yours without all the filming (so kudos to you-and any teammates?-who get these videos put together and out to the public!)
All the best to you and Second Opinion, Mary! 🎉🎉🎉
Aw what a sweet comment 🤗
i could NEVER have the energy to do all of this but it's so relaxing to watch, almost like ASMR for the soul. it also reminds me how much i need to learn how to cook tofu! grah!
You can do it!
That was great Mary 😊
The cabbage reminds me of my long departed beloved father who used to make sautéed cabbage and he would put onion garlic and sultanas in it. He would have been 100 a couple of weeks ago had he eaten more of the cabbage and less of the steak-steak, but he is still missed by his daughter. The hemp hearts cream is a great idea. And I wouldn't worry about the coffee. According to Dr Esselstyn and quite a few of the researching names in nutrition science these days we should be having decaf all the time, so there's that, for what it's worth. The half and half has always been a north American mystery for this Australian. I have just ordered one of these stainless steel soy and nut milk makers. The main reason is not for milk for coffee but to have good quality milk without a huge mess to make soy or other yogurts. My local supermarkets rarely have plain soy yogurt, my food Co-Op never does, and the usual vegan yogurt is coconut which is not the best for heart health (also keeping in mind my father's genetic gifts to me). Also they have way too many strange ingredients which are not very healthy sounding, so much room for improvement. I love your tofu burgers and recommend the growth of indoor lettuce. Four lettuces in one pot have kept me in good supply for 8 months through a Sydney winter. They are tall lettuces by now, well three are, one is a shadow of its former self. And the mixed sprouts including chickpeas is a fantastic idea. This is why we could benefit from more of your what-you-eat-in-a-days. The ice cream reminded me of why my ice cream maker lives on a top shelf. I think the Ninja creami has revolutionised that area of cuisine. So, so many gadgets! 😂
aw what a sweet memory. Thanks for sharing!
That looks like great ice cream idea. I’ll try it on my Ninja creami. Maybe toasted oat milk would work better as it’s creamier than soy or almond milk.
Yea! Sounds delicious!
I love watching you cook and what you'll invent next.
Is there a vegan sausage you can eat? If so braise your cabbage, don't add the cream, and add sausages to it. I found a really old vegetarian cookbook in a thrift store that I couldn't resist, and it had a recipe for braised cabbage and sausage. It's absolutely delicious!
Totally 🤗 love bangers n mash!
Nice ❤️😊. Also nice to see something different then "can it tofu" after a long time 😊.
Yes 😊 it was fun to edit something new. I had forgotten how much I enjoy this format
I love the cabbage recipe!! So easy and different! Will def try it soon! Thank u for sharing! ❤
My pleasure 😊
I loveeee your recipes! Keep em coming!
Thank you! Will do!
#Reciperequest Holiday foods! Vegan roasts/side dishes / deserts.
Noted!
The oat/coconut half and half from Silk tends to coagulate a bit in very acidic coffees, but it's only a visual thing as it will de-coagulate very quickly with a stir. You can get a less acidic coffee, and/or just have it in a thermos and you'll never notice! Love that stuff.
haha true. Next time, I use a ceramic mug instead of glass
I haven't had black walnut ice cream since I was a kid. It looks so delicious.😊❤
I really did enjoy this soy mocha latte ice cream ;-)
GI issues are quite common with allulose, I'm sure you're right. THat cabbage dinner looked amazing.
It wasn't GI! My guts were totally fine. It was a flare up of old Achilles injuries that lasted days. Super unusual; never heard of anything like that related to allulose which is why I'm not 100% sure.
Most artificial sweeteners aren’t ideal for GI issues
reciperequest versatile vegan cheese sauce for use with every thing from cheesy fries to quick pasta and cheese. Thanks for the time and energy you put into your content!
Great idea!
🌴☀️What YOU did with the hemp hearts is amazing thanks for the inspo☀️🌴
What i find as the best creamer for any thing, is canned coconut milk, preferably organic. Milk has a lot of fat in it, giving it that creaminess, so does coconut milk. Some brands taste better than others, some have a neutral taste and others of a bar of soap(Its the healthy lauric acid, adding baking soda apparently helps with it)
9:33 Love the Silk Road Spice shop! Going inside always smelled so amazing! I liked their taco seasoning blend as it had no cornstarch and was flavourful. I’m not in Calgary anymore, though.
That shop was my introduction to “true cinnamon” vs standard cassia cinnamon (bought some of the true Ceylon cinnamon), as well as to asafoetida (did NOT buy any…couldn’t get past the smell). Lol!
It's such an experience!
That dinner looks sooo goodd
It was! I dont often repeat meals but could have this everyday. The cabbage part anyway.
Mmmmmmmm!!! THAT CABBAGE!!! Hemp cream!? Genius!
So good!
That Autumn dinner looks amazing, especially the creamy cabbage, I really want to try making it! What were you grating on top of it at the end?
Ah I forgot to put that in the video! Its Brazil nut. I try to have a little everyday for the selenium.
This is so inspirational but I could never deal with all the appliances and cleaning. I should do my own channel: cooking for depressed people. everything in one pressure cooker. I actually eat pretty well considering!
Yes! People are so pressed for time these days. A pressure cooker channel is such a good idea!
Mmmm😋
Everything looks so good 😍
I must try!! 😚
Thank you for all the ideas 👍
Best wishes 🎉
My pleasure 😊
Is your keto a short-term thing? I've heard that can have benefits but not long-term. Walnut ice cream sounds _interesting!_ i'm not a huge nut milk fan (almond, macadamia, etc) so I wish I could try it with something like barley or oat milk; soy's always on backup (usually I get Eden Foods soy). Fun one Mary!
It's a "stick with it to keep pain away" thing. And sometimes I accept a certain level of pain because the pasta/pizza I'm about to serve just looks that good. And I always regret it after as the pain returns. Promise myself, never again! And the cycle continues 😂
@@marystestkitchen oof, gotta love the tolerance some foodies endure for their cravings hehe
What about a Will it Nixtamalize and/or Will it Freeze-Dry series (inspired by the making of corn into hominy/mote & the making of potato into chuño respectively)?
I've found I can use a small amount of allulose without reacting, but above that limit I will definitely react in a most inconvenient way. I have not determined what that limit is. I mostly use pure liquid monkfruit extract to sweeten with. I don't do a lot of baking of sweets so that works for me.
Chilling the ice cream storage container in the freezer in advance will keep it from melting around the edges. Plastic works, too.
Pre-chilling the container is such a good tip! Thank you!
I make a version of that cabbage with dill in it and it's so good!
I bet! I love dill
The allousle reaction gets "better" over time.
I'm not sure that would apply to me. I haven't heard of anyone having a similar reaction as mine.
I shake the half and half hard before using it looks better in the coffee to me. Plus the froth gives it a mouth feel I like.
I did shake it. But perhaps not as well as you do :-)
You inspired me to make that walnut butter ice cream! 😋
yay!
@@marystestkitchenOkay, this is what happens when you don't pay attention...I literally made a whole batch of walnut butter before realizing this was the "mud" left over from your tofu try, so I'm not sure I'll get the exact same result, but since it's already done, I'll try anyway...😕
@@bluebutterflywellness2273 I bet it will be just as good if not better!
I wonder if spreading the walnut paste very very thin and bake it will give it a more roasted nutty profile
It all looks great to me, thank you
Thanks for watching!
Do you have a video on the kinda food prep you do like just having shreded cabbage on hand? (how do you gage experation etc.?)
I dont have a video..maybe I should? I just try to prep veggies immediately when I get them home. Otherwise I will talk my way out of cooking after a long day 😂
@@marystestkitchen i have been thinking i should start doing some prep as i am very prone to not being bothered when im tired :P
i think it would be a nice video topic :D
A non dairy half-and-half? I'm intrigued. And considering the amount, compared to the typical size of a cream container, it's not even that expensive.
I do miss coffee with cream 😅
That's a good point!
what's in those seasoning blends you used for the tofu steaks? i think this is my sign to have some premade seasoning blends in my life. Also that cabbage looks delicious!
From the store website
Greek Seasoning: oregano, mint, marjoram, onion, sea salt (not in the salt-free version), black pepper, lemon peel, garlic.
Rustic Roasting Blend: brown mustard, sea salt, white pepper, nutmeg, allspice, rosemary, thyme, dill seeds, celery seeds, red bell pepper, onion, garlic, coriander.
:-) have fun!
when extra firm tofu goes on sale it's time to stock up!!!🙂
Definitely!
I'm still on my quinoa salad kick. Mostly because i'm lazy. And i have a 4lb bag of quinoa.
Haha fair! That 4lb bag of quinoa isn't going to cook itself!
@@marystestkitchen food security is nice though! Can live on that for awhile if i had to!
@@neen42 I feel the same way about my 12lb box of soy curls!
@@marystestkitchen oooh!
Hello:) thanks so much! Where do you find a vegan keto bun?
I've found that most grocery stores will carry one or two brands these days. But usually, I make my own: ua-cam.com/video/J236s0iCJQk/v-deo.html
I love the tofu steak idea, I’ll have to give it a try. Do you have any marinated tofu steak recipes? My tofu always seems to be bland in the middle unless I marinate it.
I don't but perhaps that's a good idea :-)
Thanks for this! I was just looking for vegan keto ice cream recipes. Going to try this and Heavenly Fans. Do you have an issue with xylitol?
You are so welcome!
Thank you...
You're welcome!
I shifted to WFPB SOS. This looks delicious.
Thanks!
FYI studies have shown detrimental effects of splenda/ allulose … micro organisms are not able to metabolize this unnatural compound …what this means is that its use can be very unhealthy for your important gut health and may be why people notice stomach issues when consuming…(and, on a larger scale, disrupting the balance of microorganisms in a healthy environment…)
You should try rum raisin
Adding rum flavor would be pretty easy. How to make raisins keto-friendly? a bit more difficult ;-)
What keto vegan bread do eat ?
My recipe: ua-cam.com/video/Ok2FVF_zcjs/v-deo.html (and variations on this recipe)
Instead of adding that weird and not so natural looking soy cream, try adding cashew puree (1:1 mixed with warm water and blended).
This will change your vegan creaminess game as it will turn everything watery into rich and creamy with a nice sweet taste.
I love that you love cashew cream in your coffee. I'm not a big fan personally. Different strokes for different folks 😋
@@marystestkitchenNah, not in the coffee but in anything I cook
oh you mean for the ice cream then? Sadly, it would not be very keto-friendly (aka me-friendly haha). Cashews are quite high in carbs.
Much like the deaf composer, LvB!
haha
Creamer - 2oz is serving size, right?
Any size can be a serving size if you just believe in yourself 😁
🤤
thanks for watching!
#reciperequest will hemp hearts tofu? #tofu
I've got that one for you! ua-cam.com/video/TNEs2KvQt5Q/v-deo.html
😍😍😍😍😍
🤗
Oh dear. Aren't Silk products recalled because people have been ended by getting listeria from them?
There was one back in July. These ones are safe. Dont worry :-)