Hi there, yes you can! I have tried it myself before. Just use water or veggie broth when you saute the veggies. And I brushed Tahini instead of oil on the surfaces of pan or patty during the low flame pan frying process.

Hi there, I'm afraid you need cooking coconut oil (odourless, not virgin coconut oil) so that it hardens like butter does. In addition to cooking coconut oil, you may add olive oil or whichever oil you desire for its spreadability.

Note to self: There’s another comment on here saying that Oatly Oat Milk didn’t curdle and that it was just ‘okay’. Someone replied that it could be bc oat milk doesn’t have much protein. They recommended using soy milk instead.

I think that your soy creamer would work, especially if it is a liquid and not a powder. The curdling is caused by the vinegar reacting with proteins in the milk, and oats contain less protein than soy or nut milks, so oat milk or oat creamer might not curdle (I tried with a supermarket brand oat milk and it didn't emulsify, the liquid in the finished product kept separating from the fat). You could alternatively make cashew milk, by blending one part cashews with 3 or 4 parts water (amount of water depends how creamy you want it), then you could just make a small amount, such as a quarter cup cashews with one or one and a quarter cups of water.

@@rb4964 - Thank you for replying. The soy creamer would be in liquid form. Also appreciate the reminder that I could make my own small amount of nut milk with cashews.

He used nutritional yeast

You can omit the nutritional yeast. It's only there to give it a savoury flavour.

Try rice cooker. I cook hulled barley every day. Much different result than boiling with pan. A lot softer

I Googled it and found this description: "Nutritional yeast (nickname “nooch”) is a dried, deactivated form of Saccharomyces cerevisiae, an ancient species of yeast. Like baker's yeast-and the hundreds of types of yeast that exist all around us-nutritional yeast starts as wild yeast, which grows naturally on cane or beet molasses" . Some vegan butter-substitute recipes include this for it's savoury flavour, but it's fine to omit it.

Nutritional yeast

I'm gonna try

Does it taste like coconuts?

It freezes just fine, and yes you can use for baking

Track name is popcorn but this one is a remix. The original track was released in the 70s or 80s I think. This tune got popular when Crazy Frog released their track called Popcorn in 2005

Ну погоди

Yes, those slimy good stuff are actually naturally occurring minerals and they're safe to be consumed.

@@hugobutton8659 Oh I see! Thank you so much for this information! Is there a certain smell I should be noting when it is finished? Mine was very pungent I'm not quite sure how to describe it? A bit bitter?

@@27DragonsBlood it should have the ocean smell when they're done soaking and ready to be used. You should cook it first before tasting, I've only tasted them after cooking in my soup soup and other dishes. There's umami mushroom-like flavour 🙂

So happy to hear this!

for some reason with the hull is call hulled barley, without the hull is called pearl barley i think it's confusing too.