In case it's confusing here's a guide to our tier list: S = Superb - loved it! A = Really good. I'd like to have it again. B = It's fine. Didn't hate it. Didn't love it. C = I don't like it, but I'll finish it. F = Awful. Would rather make a second dinner than eat.
First time here. I started down the WFPB path when I was 69 (I am now staring at 71). The good thing is that I only have to feed myself so I can be as weird as I want to be. I don't bother much with recipes and just throw stuff together and see how it turns out. In my opinion, quite well. I use a LOT of seasonings and some good salt-free hot sauce. Heck, I even put cayenne pepper or blueberry hot sauce in my morning oats-cauliflower-tofu-berry breakfast bowl (there are a lot of other things in it too). The advantage is that I can push anything I make in any ethnic direction I want while not trying replicate the Standard American Diet. I don't care if there is no "meat." Legumes shine all on their own. Your family is delightful and your daughter is a stitch. I often wonder how my sons would have reacted to going vegan when they were young. Probably not too well with my emphasis on seasonings. As it is, my roommate now hates my cooking (at least it keeps him out of my food and he cooks for himself). I am now motivated to try my own version of tamale pie. I already do chilis and mex casserole types of things. Maybe with masa harina dumplings instead of a cornbread topping. We'll see.
Soy Curls need to be softened in very hot or boiling water. Leave for 10 minutes. Squeeze out the 💦 water. Now your soy curls are ready to be dredged in whatever you like. IF you do not squeeze them out, they will be too soggy to air fry, or skillet sauté, without steaming. You will never get a crust. Secondly, if you do not know, you can overcook them and fry too hard and then they become tasteless. These are fabulous, but there is a learning curve to them. You can wring them out and put BBQ sauce on them with Cole slaw and wow! You can also cut them in bite-size pieces that are more manageable. Don’t give up on these!😀. PS-soak them in a flavored sauce, veggie broth or something favorable.
Did you guys squeeze the water out of the soy curls? The beany taste comes out which is a plus when I’m cooking for omnis. If I’m lazy, I’ll just chuck them in a pot with vegan chikn bouillon and let it reduce until it dries out a bit. There’s entire Facebook groups dedicated to soy curl recipes 😂
Hi Jeremy! I am a big fan of you and Chuck. Advice on the chips. I soak them in vinegar for a bit and sprinkle with salt before microwaving. Salt and vinegar chips! Also, I make Chuck’s cauliflower crumbles regularly. I at least double the recipe and freeze it in recipe size portions. You can leave out the taco seasoning and season when you use it. Think spaghetti and “ meat “
I soak my very thinly sliced chips in cold water (to remove the starch) for 15 minutes, then pat them dry , then season, then bake them in the oven for 20 minutes.
I make a very simular cauli crumble as well for shepard's pie and other things - so I was familiar with this - the challenge with using the walnuts just means it limits us being able to take leftovers since Woolie and Annie's school have a no-nut policy,
Fun video! We are challenging ourselves based on your video, and we are going to make each of the recipes from the cookbook that you made for your family, and we'll see how we grade them! 🙂
Chuck's recipe for the "Best Damn Vegan Chili" is delicious! You should give that one a try. I despise soy curls lol that maybe a little harsh, but it's a texture thing for me. That being said, my family loves them. I soak them in boiling water, rinse and squeeze excess water out as much as possible. Then I dry fry them in a pan before whatever my next step is going to be (corn starch, sauce, etc.). Also, it's strange that your soy curls were oily considering they are just made from soybeans. Thanks for the review, Jeremy & Family! 💕
The best way to squeeze out the soy curls is put in a clean tea towel and twist to remove the liquid. This allows the soy curls to really absorb any added flavors/sauces. 👌🏻 Soy curls have a nice chew and are made out of 1 ingredient: soybeans. Can substitute in number of meat-based dishes and in place of tofu as a protein source.
Can we have a food diary of your daughter? 😂 it would be so interesting to see her food choices as she doesn't seem too happy about a lot of foods. Would love that! ❤
It could be a bit much for a teen or tween to have the Internet commenting on their individual food choices. Maybe instead each family member can nominate their favorite dish. They can make it with Jeremy and at the end of the week vote for the favorite that isn’t their own.
This is great - I don't think Annie cares what others think of her (desperately hope she maintains this as she goes through teen years :) At some poiint I'm going to do compilations of our favorite recipes from these reviews - so each of us would have their own video/food dairy that way - and I can have them part of the intro to perhaps ellaborate. We're also working on a cookbook that will address our individual tastes too :).... @@meganmanson6488
Love your cookbook reviews. I just got a copy of Veggie Burger Atelier by Nina Olson for Christmas . Lots of interesting burgers with flavors from around the world made from whole foods. It's a vegetarian book, but all of the recipes have vegan and gf swaps and it also has recipes for buns, condiments, pickled toppers, and sweets. Lovely photos throughout. Thought you might enjoy since you have teenagers!
Hi Jeremy. Thanks to you and your family for the honest review. I admire and respect Chuck for all he does for the WFPB community. In support of that I purchased his cookbook. I have found that even after being WFPB for four years now, I still have indigestion/ heartburn if the recipe has too many spices, peppers, vinegars etc. For me, the simpler the better! Love your videos. ❤️
Oooh you got Chucks cookbook. I love the corn butter but mix it up with the recipe from FOK by adding nooch for more umami goodness and agar for texture and to thicken.
Soy curls are made from whole soybeans, no added oil. Yes, they are slightly processed, but not much. I don't like the soy taste, either, so I always double-soak my soy curls. Right out of the bag, I soak them in warm water for at least 15 minutes. Then I squeeze as much water out of them as I can. Now you could go ahead and use them at this point, but I usually soak them again in some type of broth/marinade to further enhance the taste, but you could just use warm water again. Then I squeeze out most of the marinade (which you can save), and then continue to the next step. They should be damp at that point, but not wet Air frying is not a bad way to go.
I love these videos so much! You and your family are amazing. Annie makes me laugh out loud every video-she reminds me of my daughter! And I’m always impressed by your son’s sophisticated reviews of the food. He really knows how to articulate what he does and doesn’t like about the food. Kudos to you and your wife for raising cool kids!
I love your wfpb cookbook reviews!! Have you done a video on the How Not to Die cookbook or The Complete Plant Based Cookbook from America’s Test Kitchen?
Oh wow - I'm so glad this has been a helpful resource for you! What an INCREDIBLE story you have and journey that you've been on. So glad to have you here in our community and glad we can be a small part of your journey moving forward. Let us know how we can help!!!
@@pbwithjeremy Initially, keep it simple. Hydrate the curls with water. After fully hydrated, squeeze the excess water out of them. At this point you can season them if you like or just throw them in the air fryer as is. Cook them until they are crispy on the outside. You can then use them in a salad like chicken or you can make a sandwich with them. I would toss them in whatever sauce you like. Just don’t soak them again. Also, if you use a buffalo sauce, put that on last minute because it will burn in the air fryer. Ask me how I know. lol
I so love that y’all eat naturally. I know people sometimes complain about mouths open or whatever. I asked hubby cuz he’s never complained about it. He says y’all eat like family. We appreciate that so much! Never change y’all. You’re adorable. 🫶🏼🤗😎
Thank you - we certainly have people who complain about our "table manners" from time to time, but we can't please everyone, we're trying to be better about eating with mouths open, etc... but some people just don't want to watch people being real - that's not us :)
On the cornbread they usually do like a butter topping on it. What if you use some aquafaba or took a mixture of little water and maple syrup or date syrup and put it on top of the cornbread..
Rehydrate the soy curls in broth and then squeeze them dry them. Apply marinade and/or spices then bake in oven, air fry or dry saute on stove top. I like mine with some crispy edges. Delicious!
The irish stew and the TSO tofu recipe is something I would like to make. They look amazing. The longer recipes, I would say making the sauces or crumble for example a day before perhaps. Am like Woolly get cranky when am hungry , ahahhaah. Thanks Jeremy and Co. ❤❤
How do you function with such negative attitudes in your house? Also, if you’re going to alter the recipe because you don’t have the right ingredients…….really not fair. I have cooked a ton of Chuck’s recipes and they are the bomb!
I see you edited your comment. I don't think we're negative. We're giving our opinions. Sorry you find it negative. Again - probably not the right channel for you. And yes, sometimes we have to modify ingredients, just like any home cook does. A recipe book is designed for people to cook from their own imperfect homes - so I think it's entirely fair - especially if I explain that I'm doing modifications. I'm glad you love Chuck's recipes - we enjoyed many of them! You understand this is a review, right? We're supposed to give our honest opinions. Sorry if they don't align with yours or if you find them off-putting, but I can't control that.
I edited because I thought my original was maybe too harsh. Your opinions are not what is off-putting. It’s the general ambiance and lack of table manners around it (which other people have commented on). I was trying to give you honest feedback which apparently you don’t want but you (and the whole family) don’t mind giving YOUR honest feedback. Just saying…..
I'm giving my feedback on a recipe. You're telling us to stop being who we are. I think it's fair to say those are not the same thing. If we're off-putting to you no one is making you watch our channel. Of course we've had others who also don't enjoy certain aspects of us. That's normal. We can't please everyone. We have lots of people who enjoy us for who we are and that's the sort of community I'd like to be part of with our channel - not one where we have to try to be something we aren't. I'm sure there's other channels out there that align with your sensibilities if ours is off-puttiing. I do actually appreciate the feedback and we are implementing a lot of things we get get feedback on - but "table manners and ambiance" aren't something we feel the need to change since that's who we are and others enjoy it because we're being real human being, just like they are. @@CrazyCarmenMirada
Looks like some winners for you guys. I really liked the sound of his chili, which has the traditional ingredients in it (other than the sweet potato) so I may add some sweet potato next time. Also, his Irish stew sounds and looks terrific! I get what you mean about the problems with self published cookbooks in that they lack some of the information for serving sizes, order of which things to make first, etc. I'll definitely pass but I loved your video and all the reactions from you and your family. Another fun video -- thank you!
@@janetmacdonald9209 I use it, but I use the smaller one more. I use my Vitamix every single day though, 1-3 times a day. I just know the larger one frustrates Jeremy a lot 😂 so thought it would be a nice addition to his blender game 😀
@@BettyHornmine is 8 years old, it’s a pro 750. I have the 32oz and the 48oz stainless steel and they work. If you have an older model with the low profile, you can get those. I’ve actually just ordered a new one yesterday (a3500) just cause I love my Vitamix and wanted to upgrade so that I can get all the new attachements they come out with. Ordered a few extra containers, the blending bowl and cup, and the food processor attachment. Can’t wait!!!
@@taniaallan5702 no, mine doesn't have the lower profile. I've already checked. The newer stuff doesn't fit. But thanks! I can't afford another one. And since these last forever (almost), I doubt that I'll be buying another one... unless we win the lottery! Lol!
Hi Jeremy, Thank you so much for this video, I got some really tasty recipe ideas. My daughter wants me to buy a mandolin for the fries now 🙃 Sending you and your family love from Germany!
Im the same I don't like fake meats. But for people coming from their previous way of eating they are a great sub, my son's approve greatly. Love your book reviews and love more the honesty and fun of your family. Thank you all
I was so wanting this cookbook. Thanks for reviewing it before I bought it! I think some of the recipes are definitely tweakable but being blind with a dyslexic hubby I need easy to understand recipes. Awesome review guys! Totally awesome!😎🫶🏼😎
For the taco pie, I’d rather sautée some veggies, add cooked lentils or beans, and taco seasonings. Then airfry cut rounds of precooked polenta (the kind in a tube). Put the filling on the bottom of a bowl and the polenta rounds on top instead of cornbread. Done.
Another great video, Jeremy!!! Just checked out your merch store.....but am not seeing the "Annie Approved" t-shirt yet!!!!!! I really WANT that t-shirt!!!!
Pretty much every channel I watch, the taste test is displayed as this euphoric experience, and it is almost just part of the schtick. I tried some cookies by one person who shall not be named, and these "yummy" treats are being fed to my dog. I appreciate the honest evaluations from your family. We don't all like the same things, but a realistic assessment by your fam I think is beneficial. I also want to know that given Annie dislikes so many things, when she has to go and feed herself, what does she make / eat? Is it plant-based and healthy?
Glad that you like that we keep it real :) Annie is actually a supertaster which means flavours are VERY intense for her, so she prefers things simpler often, less sauce, etc.... she still eats pretty healthy - both of the kids will still have a little dairy from time to time (cheese) but it's maybe only a couple of times a week. They're entering the teen years so they certainly eat more junk now that we can't really dictate everything they eat - but they do grab healthy things for snacks more than most kids their age I imagine...
I love that you did the SABCF it helps when you all have a defined answer. I think you should do this with the rest of the year of cook books you might have a better defined over all answer at the end of the year.
Can we become members if we live in the US? I followed the link and tried to join quite a while ago (weeks ago possibly), but my status remains "pending approval" each time I log back in to check and finish the membership process. Sorry to put this here, but I couldn't find another point of contact. Love the channel and really appreciate the work you and your family put in showing the reality of this lifestyle. ❤
If you're making large volumes the wide jar is good - the narrow one can be trickier to get thick things out of, so make sure you order their scraper too!
@pbwithjeremy as in struggling to give the recipe a decent grade, even when most of you clearly weren't fans. There were some true As that made you alls faces light up, and then there were "OK yuck , 🤮 B or C." I love your final review, though. I feel like it was one of the least biased reviews I've seen on YT but still very supportive and considerate of the author's cook book. Gonna go binge watch all the reviews!
Very excellent points! I think I might have said something like this in the video, but if I didn't I apologize. I hope it didn't come off that we didn't enjoy Chuck's recipes - there's a lot that we did like - but my family also has varying tastebuds. I know Chuck's recipes are much loved by many!
I was interested to see what you thought of this. I have only tried a few of his recipes and I didn’t like them. He uses too many mushrooms for my taste. Also, I’ve seen dessert recipes from him - I’m thinking mug cakes - so surprised they weren’t included.
I was surprised by a lack of desserts too - alas. I'm a fan of mushrooms. This was a bit of a mixed bag, but I think it' worth people checking out for themselves!
I think Chuck's tastes tend to southeastern and southwestern. His pinto bean soup is soooo good to someone raised on southern 'soup beans' like my husband, who asked me where I got his grandma's recipe. I had never even attempted that meal before trying Chuck's recipe. I love mushrooms so not an issue for me, but one could easily sub something they do like. Chuck does go heavier on hot spices than our family likes, so I use 1/4 to 1/2 or omit. I bought his book because I like to support the work of promoting plant based eating. And I keep hoping my husband will pick it up and make a healthy meal for me. :-)
First time to watch your channel, thanks for your honest review of the cookbook. Probably last time I'll check in....family table manners were difficult to watch.
Jeremy, My husband and I started a WFPB diet on January 12th. We have been holding strong but do occasionally eat small amounts of cheese or dairy (basically just when we are out of town and find limited options). I weigh over 300 lbs and my husband is overweight and has high cholesterol so this is very much a health decision. I turned 50 and could no longer face life as a 300 lb woman and still be considered malnourished by my doctor. Tonight I made a WFPB Cottage Pie. The problem I have is making mashed potatoes with no flavor when I am used to using butter and cream to make them. Do you have a video for that? I have been consuming your content as well as others, but I trust you the most and would appreciate any help you can give us. Thanks, Holly
Hi. I’ve been WFPB for 5 years. I’ve tried watching all these different WFPB cooks on RU-vid and loved them. BUT ! I couldn’t lose weight. All these people talked about how you can eat until you’re full and still lose weight. Not me. I never gained weight but didn’t lose any. THEN - on August 29, 2023 Joey on Plant Based Dads sat down in front of his camera and had a heart to heart talk with his audience. What he had to say that day has affected my life completely. Since that date I have lost 52 pounds as of this morning. I am definitely still WFPB on Starch Solution but I have a whole different mindset since watching Joey’s video. I highly recommend it to anyone who is WFPB and wants to lose weight. - especially if you’re over 50. Blessings!
Hi Holly so sorry for the delayed response! I wanted to write you back properly. So it sounds like you're coming off of the Standard American Diet (SAD), which has your tastebuds used to lots of fat and sugar and salt. You need to give yourself a few weeks for your tastebuds to adjust. One thing some people do to reset their tastebuds/palette is to just eat potatoes for a few days - baked, boiled, wahtever - but there's a rule: nothing added, nothing taken away. You have to eat them plain, no salt or butter. Eat as MANY as you want.
And after that first week introduce some more whole foods into your diet - try plain corn - it will taste like candy - you'll be shocked how much your tastebuds will find all the flavours that were muted before because of how your senses were skewed.
Thanks Kristian! We've been keeping it cleaner for those in the audience who like to watch with their kids :) But appreciate a fellow potty-mouther when I meet one :)
In the taco pie you subbed the apple sauce with aquafaba. Is that a one for one sub or is it a different ratio? I've never used aquafaba before. Thanks!
Garbage bowl 😂 Seriously use the Rachel Ray hack of using a garbage bowl! I use a garbage bowl and another small flat bowl for veggie scraps to add to my freezer bag for broth😊
Thank you for reviewing so many recipe books. It's kinda funny that the girls both chew/eat the same way; PLEASE ask them to close their lips closed, especially Annie. And stop talking with your mouths full please. Thanks. I do enjoy the fact that you are all real rather than scripted though.
We're working on that - appreciate this feedback. It's my fault for really enjoying their 'in-the-moment' reactions :) Appreciate it can be off-putting to some.