Wish this was around when we went oil free a couple years ago. We learned a lot the hard way, but your video will help so many that wish to lower their fat/calorie intake.
In my experience, the less water you use the faster it will caramelize. I prefer to throw the veggies in there without water and keep it on low, only add bits of water when necessary.
That is because onions will not caramelize as long as there is water in the pan, all the water has to cook out of the pan before the exterior can reach a high enough temperature for the natural sugars to caramelize (320 degreesF). Water boils at 212(F) degrees, at which point it turns into steam (this can be altered sightly with an extreme change in elevation, or under extreme pressure which is basically how a pressure cooker works). The pan itself cannot achieve these temps until the water is all evaporated.
Epic video. I had this idea on my mind for a while but those stereotypes and rumors (that water-fried onions taste like boiled ones) were holding me back. I have been a vegan for only three months but it is alreay clear to me that IN THE LONG RUN only this type of cooking will allow you to stay healthy and good-looking for as long as possible.Thank you very much, i can't wait to try this technique.
Jill - I just started helping an old college friend revise her dairy-heavy vegetarian diet to healthier vegan (at her request), and one factor in her situation is that she is totally unfamiliar with oil-free cooking. This vid came out just as we're getting started - I fired it right off to her! Thank you! Now, for her to watch... :D
I always cook my stir fry veggies with water ...also helps to cook them faster if you put a cover on them,but you have to watch the water close as to not let it evaporate.
If you close the lid, the vegetables will be more sautéed, rather than caramelised I found, so if I want it browning and caramelising, I do not close the lid and let the water evaporate. Using olive brine instead of water I find gives it another amazing layer of flavour too 🙂
Thank you so much Jill! This is one of the most common questions for new members of our local WFPB Groups. I am thrilled you've made this helpful video as an easy reference tool for us to refer people to!
I make my own veg broth on a regular basis. I have a bag in the freezer into which I put all my veggie bits like carrot tops, thick stalks, peelings and skins (I always wash all my veg and scrub all root veggies really well first). I also add the stalks of fresh herbs that are too woody to eat, and these add extra flavour. When the bag is full, it goes in the electric pressure cooker with some onion and garlic powders, herbs, a couple of bay leaves etc, and cooked for an hour. I often save cooking water left over after steaming veggies too, and use this as a base for the stock. The stock is then strained and cooled, put in a bottle and kept in the door of the fridge to use for all my cooking. The veggie bits resulting from making the stock go on the compost heap in the garden and get dug in. No waste! This home-made stock is really good!
Very informative. I'm glad to know that it's totally possible to make roasted vegetables without using oil. My favorite combination of spices when seasoning are onion powder, garlic powder, smoked paprika, and black pepper. I appreciate you for making this excellent video! Well done.
Great video Jill, I love it how you show 3 different things cooked without oil! I actually start caramelising my onions with heating my stainless steel pan hot enough where the water droplet is rolling around in it, then the onions do not stick, they brown for a couple of minutes releasing their own juices, and only then when they start sticking, I add a couple of tablespoons of water to deglaze the pan and keep on frying. Have you tried using green olive brine with your onions or stir fry vegetables instead of water? They take on this amazing slightly pickled taste - super yum! I love using the olive or gherkin brine for roasting my vegetables too - gives it some saltiness and a yummy slightly sour taste 😋
Health Origins Oooh, must try the olive brine trick! I never thought of that. It seems a shame to waste anything like that, doesn’t it. I also have roasted peppers in a jar with brine and that would probably work well, too. I’m also going to try adding a bit to my home-made veg broth. Don’t you find your onions stick on a stainless steel pan? I always use my non-stick sauté pan.
@@ShoshiPlatypus yes, olive brine is the best added to stir fries and soups, stews! I don't use marinated pepper brine as I don't like the taste and consistency, but it's worth giving it a go. The onions don't stick on the stainless steel pan if you get it jot enough first and do the water droplet test like I describe above 😉
Thank you for sharing how to cook without oil! After reading Dr. Esselstyn Book, I’m determined to cook oil free. So I searched how to cook my veggies without oil- I’m so happy I came across your video!! Thanks a Million 💕🙏
Thank you very much for the good and healthy presentation to all..we usually like to cook without oil. Sometimes we are satisfied with the fat of the lamb’s mechanism..thank you
Hi thanks for your dedication to plant based cooking...I have been vegan before but never oil free. I'm pretty established in cooking things or baking things without oil but what I really need help with is making things like griddle cakes or waffles without oil. If you could link a video below or do a video on that I would be so grateful 💗✨🙌✨
Oil has been called the white sugar of the fat kingdom. It's basically added calories (makes people fat) without any nutrition and it can contribute to atherosclerosis and heart disease (our number 1 killer).
@@linazarg Yes, see this video. Studies cited in the description. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LbtwwZP4Yfs.html See Nutrition Facts. nutritionfacts.org/topics/olive-oil/ It's not just olive oil, it's all oils, which are hyperprocessed foods that remove all the fiber.
@@brianrcVids I personally think that a little bit of oil adds a lot of flavor and doesn't kill you or make you sick. I've tried Jill's methods for a few months and the food just doesn't taste the same. Also, even though there are a few vegan doctors that promote the "no oil diet", there is also quite a bit of research that says good things about having some olive oil or coconut oil in your diet. So frankly....It gets difficult nowadays to believe anything, because there are too many different opinions. I just go with what resonates with me and fits my lifestyle.
That was amazing!!! Thank you so so much. You are so helpful . I purchased your cookbook. I hope you do another book with recipes and with all these tips. I am not a techie so I only use hard copy cookbooks and your videos. I cannot do the membership right now, but would love to make a small donation to say thank you. Do you have anything like ko-fi (not sure that is the right term)?
Thank you Jeanette so happy to hear our show is helping you! We are just starting to work on our next cookbook and will be sharing more on the project very soon. For contributions to support our show there is information on this page about using PayPal instead of a membership plantbasedcookingshow.com/join-our-community/ Thank you for supporting the show.
Now I see my mistake.. I am waaay to impatient. 10 Minutes for onions? :o Wish I would enjoy cooking a bit more, I am all into super quick meals so I don‘t have to stand in the damn kitchen forever... but it would give so much more flavour. :(
I had decided to go oil free and for a while I wasn't using any oil. I pretty much used the methods you showed, but I'll be honest: the taste is just not the same at all. It's really bland and not appetizing. Sorry Jill. I just wasn't enjoying my food. So I went back to using oil. Mind you, I don't use very much, but that little that I use does make a big difference in the taste, and frankly I don't think that I'll fare physically worst because of it. I never add oil in my salads or my salad dressings because I don't care for the taste of raw oil, but for frying, it's a different story.
Would it be alright to use vegetable stock. I didn't think American's ate roast potatoes because we always see them dishing up mashed potatoes even with roasts. I am going to be caramelizing veggies without oil for the first time ever and I am a great granny.
It’s never too late to learn, is it! I am 67 and over the past year I’ve learnt a whole new way of cooking and eating, and I’ve gutted my pantry and freezer, and completely restocked them with whole-food plant-based ingredients. I’ve always loved cooking but this new culinary adventure has to be the most fun thing ever! I wish I’d known about it many years ago, though, because for the whole of my adult life I suffered with ulcerative colitis and then 5 years ago developed colon cancer and had my entire colon removed, leaving me with a permanent ileostomy. I have learnt that both these conditions are diet-related. Some people may say that going whole-food plant-based now, is like shutting the stable door after the horse has bolted, but I say better late than never! My weight has continued to fall and I eat as much as I want. I am feeling good, and I’ve even noticed recently that my hair has got thicker! Also, my hubby (aged 71) has amazed the doctor recently with his weight loss (he and his entire family have a history of obesity, type 2 diabetes and cardiovascular disease, all caused by bad diet rich in animal fat and protein) and the fact that his BP and cholesterol have plummeted to normal and he’s permanently off his statins. The doc said it was like looking at the results of a totally different patient. This way of eating WORKS!!!!! PS It’s also delicious, and becomes more so as your taste buds adjust to how they should be when they are not being assaulted with all the damaging animal stuff.
Great video, I'm trying to cut out oil wherever i can too! Also, what do you think of coconut butter? Sometimes i put it in for some creaminess and an oil like texture, but it's still whole food right?
found your video to answer my questions I asked previously from other videos. Love it. question, I would love to learn how to make pesto and babagousha (eggplant dip) without using olive oil, I wonder if using canola o corn oil would be okay or it would be better off to stop using oils at all? thanks
Thank you. I'm also oil free. I have used coconut aminos instead of vegetable broth before instead of oil to get the spices to stick to the potatos. What do you think about using lime or lemon juice instead? Anyone tried that?
Mary Beth Rathgeb I just wash and scrub all my raw veggies really well, and then save the tops, stalks, skins etc and put them in a bag in the freezer. Once it’s full, I cook it with some water for an hour in the pressure cooker with some onion and garlic powder, a couple of bay leaves and some other herbs. I also include the woody stalks of fresh herbs. Strain and cool, store in a bottle in the fridge. Brilliant! The spent veggie bits get composted for the garden.
