Mary's Test Kitchen is all about experimenting with plant-based ingredients to make unexpected vegan food dreams come true! From healthy components, weekday meals to indulgent treats. Yes, we can have vegan doughnuts, burgers, and fried 'chicken' too!
What would you like me to veganize next?
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Hi! I am from Ecuador. I am sorry, but I laughed watching this video :D. Here the lupini or chocho is very common, and delicous!!! It has more calcium than milk. You can eat it in salads, soups, and also prepare a vegan milk. Maybe you should watch some videos about how to cook them before to use and consume them. I think it could be also dangerous to eat any raw bean, like soya, lentils, or so. I appreciate always all your experiments. Thanks! :)
I love this method!! I actually freeze the tofu first, thaw it and then simmer it with bullion, herbs like rosemary and thyme and also garlic 😋 i can't stop eating it like that
You can use the nutrition information to figure that out how to fit this bread in your diet. NUTRITION INFO (according to cronometer) per roll which is 1/8th of the total recipe: 162.7 calories 7.6g fat 20.2g protein 3.7g net carbs (17.7g total carbohydrates, of which 14g is from fiber, 0.7g from sugar) 1% DV Calcium, 12% DV Iron
Question, I made this today...it did not rise like yours after 90 mins, maybe 3/4 more in size. For some reason the bread came out spongy, is that normal? The outside texture looked great but the inside was like a sponge. I might have put either slightly less or more of the Vital Wheat Gluten because I started pouring it and I thought I was at 70g, but had to go to the store to get more and only put 100g more...because I wasn't sure. Any suggestions? When I went to the store that was after I already let the yeast and maple syrup sit for 5 mins, so that would have been an extra 20 mins, could that have done it? What type of salt did you use? I used Irish salt.
The lack of rise may very well be because you let the yeast and syrup sit for 25 minutes. The timing in this recipe is quite important. And if it wasn't proofed the way this recipe intends, the texture would be affected as well. I don't know what you mean by spongy though; bread crumb is kinda spongy. If it's wet, that means it's under-baked. If it's "choky" that means it's too dry/ingredient ratio is a bit off. I've used pink Himalayan salt, sea salt, and regular iodized table salt. I don't think it makes a difference.
@@marystestkitchen Do you have any recommendations for making the bread slightly sweet? I'm thinking to replicate honey wheat. Like Monkfruit or something?
Okay i love you already after this video and subscribed 😂💓Im making banh mis today (unfortunately w store-bought bread) but I really want to make my own. Ill def tag you when i make them i just need that kitchen aid first bc LOL this person: !me! Cant knead for 30 minutes 😂 thanks again
I've found that the skin on a lot of beans (including Southwestern heirloom beans) to be bitter and astringent. I wonder if removing the skins from the beans prior to the blending process if we will change how the texture changes, too?
lol I think tiktokers and youtubers have really messed up the meaning of "tofu". The first kind you are thinking of which is made like polenta are different takes on Burmese Tofu. Tofu on the other hand is made from curdling plant-based milk, typically soy.
I made tofu from whole green mung beans, soaked overnight. Practically no whey, it was all giant curds, larger and denser than with soy, so I got more tofu than I would from the same weight of dried soybeans.
Thank you thank you finally I can have a sandwich. I haven’t eaten bread for so long I don’t remember when the last time I did. I made your recipe weighed everything exactly and I am amazed at the results. Great recipe thank you again.
You are amazing! Would you consider trying to invent a Keto crumpet? I've found a couple of English muffin recipes, although that would be great too, but no one has a Keto crumpets recipe
Burmese tofu, while a delicious food of it's own, simply does not make a good substitute for tofu. And this series is about finding out what can be turned into high protein tofu that can be used like regular tofu. Plus personally for me, I have to keep low carb to keep my chronic tendonitis symptoms in remission.
Questions for Pumpfu could you use sprouted pumpkin seeds similar to how you did the roasted pumpkin seeds? Also once you make/ cook how many days would it be safe to keep in the fridge?
When HealthyVeganEating made mung bean tofu he only let it sit for 30 minutes. But he uses much less water in the blender than you use. Perhaps that would help? I wonder if something about the starch is different and it's absorbing water and not settling out. When he does it his way, he just let's it sit for 30 min which is way less than you use and it makes me think that the starch settles out faster if it's blended with less water.
Thank you for giving peas a chance. You can find them for as low as 1$ per pound here in MTL in some places if you bring your own container and pay by weight. Have you tried adding a bit of baking soda to the soaking process ? It usually gives interesting results. I use about 3g of baking soda per 100g of green peas, then soak overnight, then upon boiling they become mushy and extra-tasty.
