Ok I'm obsessed with all your videos but this one especially was so calming. 😌 I'm literally SHOOK at how beautifully the cheese came out! I have ordered some of the culture a few times but then I always get too scared to try...then it expires lol. But you've inspired me to finally give it a go!
You should definitely give it a go, it honestly is the most creamy, cheese ever. I'm now such a fan that I'm going to start making lots of different types!! And thank you, you're so sweet
Where do you store all the kitchen gadgets/appliances in your small home? A video on the kitchen tools you use may be fun, what you use all the time, what you've tried and isn't worth keeping around, etc. I see appliances at thrift stores all the time but not sure what's worth having and storing
Very new to your channel. I am a biochemistry professor at a US university. First, I appreciate your calm but genuine demeanor and personality. I can’t stand unnecessary drama, fake personalities, holier than though attitudes and the typical vulgar RU-vid TikTok personas and it is nice to come across another genuinely relatable creator. I like that your food choices are healthy and cover all needs from practical and tasty protein sources to micronutrients without obsessing over details that become redundant with a varied diet. I grew up on the Mediterranean and in north Europe and your meals are tasty and practical for any region of the world.
I can't believe how much you cook in a few days! That's a lot of dishes to do, too! Everything looks so yummy... thanks for showing us and inspiring us!
So many great ideas here!! If I kept a pouch of veggie fresh in my pocket, do you think it would slow down my aging process? JK!! I appreciate your attention to detail when it comes to storing produce, using things up, and thus eliminating food waste… especially in these challenging economic times. Much appreciated, Ⓜary💕🌿
That ragu looked incredible! Which book was it taken from? Or maybe you could share the recipe? That almond cheese looked amazing! So creamy and decadent. The only reason I wouldn't make it is because of mould, as it's not something we should be consuming. But I am sure there are other ways to make it :)
That cheese looks amazing! I'm so impressed with how much you're able to get accomplished in a couple of days. I'll be trying out that focaccia recipe this weekend! Thanks for sharing.
literally she made me crave focaccia I am defo gonna be making bread for my new RU-vid cooking series all about me opening my own cafe I cannot wait to share more of my recipes
Everything looks amazing! Would you kindly reference which books you’re taking about in the description? Specifically, Ottolenghi has so many that I can’t even begin to guess. 😅
Hey Immy, great move… I love that you are now putting the ingredients & amounts on the screen as you are making the food. Honestly, this is a game changer!! I’ve used your recipes for years, and now you have elevated your videos to the next level by including the amounts on the screen. Sorry to be late to the video again… uni school work is filling my days… oh the woes of being a life long learner… haha!! TYSM for these great food prep recipe ideas. Ⓜary💕
Soaking nuts also makes them easier to digest (a lot of nut sensitivity can be overcome with soaking them overnight) and releases enzymes. I always soaks nuts before using even the softer ones like cashews. As a side note the more sour the lemon the better for coagulation. Same for using for making tofu.
Hey there! Lovely video. Would it be possible to give the title of the book you referenced for a number of your dishes. The transcript didn't transcribe properly. Thank you so much!!
I'm sure Immy will come by and give which book she's referring to, but the author is Yotam Ottolenghi who is an Israeli-British chef and restaurateur. He has a regular column in The Guardian which you can download and have regular doses of Ottolenghi every week, plus a different news source than what many might be used to. I have Plenty, Simple and Ottolenghi. They are biggish books with great photos and a lot of libraries might have them to check out before buying. I'll make this observation though. I had a really good collection of Middle Eastern and Lebanese cookbooks for years before Ottolenghi came along. So it's my experience that Ottolenghi's books are basically recipes from the Middle East, so not especially Israeli. In other words Israeli food is Middle Eastern food. He has of course added a 'cheffy' touch, which has really elevated some of the recipes for sure. About 8 years ago I got the trick to add ice cubes to the blender when making hummus from a Turkish chef/cook on RU-vid, but it has become a regular 'trick' to make creamy hummus, which Immy uses too, and its a great suggestion everywhere now. If you want to check out the wonderfully effervescent Refika, her channel is Refika's Kitchen (she has two channels, one in English, the other in Turkish). She has an encyclopaedic knowledge of Turkish food. Like Ottolenghi it's not vegan, but so many recipes use legumes and lentils, old grains and lots of garden fresh vegetables and fruit that you can use easily 80% of the recipes as straight up vegan ones.
Oh Immy, I can't tell you how much I enjoy your videos!!! I love every single one of them! Your food prep ones are always made with so much love, passion and creativity! Thank you so much for all your inspirations (you made me start a lot of new habits😊) und please keep on creating your wonderful content!
Hi! Thanks for the inspo! All looked delicious :) Is the packaging of the veggie fresh plastic? I try to avoid plastic so that'd be cool if it's not :)
Non dairy milk is definitely expensive, I buy organic unsweetened soy milk by the case from Azure standard as it’s almost half the cost of the grocery store but nut milks I make myself.
This is incredible. I've always wanted to make almond milk but was intimidated by the process. Making cheese is even more intense! I don't think you listed the cooking books you used but I'd love to get some
Can we talk about the potatoes? I assume they are cooked until al dente, then marinated, and eaten cold? Is that right? No further cooking? I am trying to make and take these for a barbeque and just wanted to be sure I am making them correctly. Thanks!
Could you put in the notes perhaps the books that you used? Both the ragu and the black bean meatballs look delicious but I wasn't sure which books to look in.
ugh thanks for this video- you planted new and interesting flavor inspo for the future! always enjoy ur videos and am excited to watch 😊 if ya don’t mind… next time can u show all the foods being eaten and plated as well? :0 helps me visualize~ anyways, thank ya immy ! learned so much from this vid ^-^
Loved this video! So much to inspire. Would love to know more of the cheese ageing process, what a fab result - didn't it look professional!Ottolenghi girl here too :) And thank you! Niki.
same she is such an inspiration for my own RU-vid channel where I also love sharing some vegan recipes that are quick and cheap as I am a student that is kind of broke
I love a few hours of meal prep at the weekend to set me up the coming week and makes things abit easier. That all looked amazing and some great ideas. Maybe I'm being blind but can't see the link to the temeph video. Can you point me in the right direction? I've been thinking about trying to make my own. I've also been thinking of making a cultured cashew cheese - can you share the recipe you used? I was planning to marinade some tofu and a lemon marinated version would be prefect for the summer months here in the UK. I also have hummus, white beans dip and blackbean balls on my list for this weekend.
I would love to make my own tempeh but I don't have that much time as a student but I love doing meal prep over teh weekend and sharing some recipes on my own RU-vid channel hoping to inspired others too
Wow the CHEESE! I am super impressed and inspired to try! I have never bought cultures for cheese or yogurt making but I'm going to definitely buy some now.
I'm definitely making the Tofu and Tempeh receipe's so thank you!! I have all these ingredients already so it will be nice to make something new to enjoy, yay! Always enjoy your video's, you're so relaxing and lovely.
Pro tip for making meatballs, cookies, whatever similar sizes without specific scoop sizes: use a food scale and some math! Put an empty container on your scale and tare it so it’s 0g. Then, add your dough/whatever. Let’s say it’s 900g. If you’re making 12 cookies, for example, divide 900/12 which is 75g per cookie. Then you just remove 75g of dough from the bowl each time - keep a calculator on hand to do your subtraction. For example, 900g - 75g = 825g which is the weight you want the big bowl of original dough to be after you make the first cookie. Then 825 - 75 = 750g and so on. I hope this makes sense! It’s been a game changer for me!
Wow! Your food looks amazing! I didn’t catch the temperature of you oven when you were talking about the focaccia bread. Also, what recipe were you using for your cheese? I’d love to make it. And lastly, weeks ago you were trying to make soy yogurt from scratch; how did that turn out? I always use West Soy brand milk to make mine, but I’d love to know how your experience went. Maybe I could try to make from scratch too.🤞great video!
Would it be possible to have the details of the cheese preparation? I assume that you used lactobacillus but knowing the weights/proportions would be great!
omg rice with herbs is the best it totally boost so much also try adding a bit of miso paste it really gives it a super nice flavour I've done some combos like that on my own RU-vid channel and they always turn out superb if you want to check them out
I bought one of those stainless steel cookie scoops which I use all the time for meatballs. It makes it so much quicker to divide up the meatball mixture and you end up with them all being all pretty much the same size. Game changer!
If I buy fresh produce (not very often and not very much) I don't believe much less have the room in the supposedly veggie drawers of my fridge as my cold stored (mainly IVIG, D5W, D50W and insulin) meds take precedent for where they are kept to be kept cold and safe. Any produce that must go in the fridge gets put on a shelf with a wide opening so gasses can quickly escape the fridge.
