I'm really blown away by the fact you respond to all the comments. Shows you care. You post regularly too. Nobody, but you, has any new material. Thank you
Yes, it's awesome that Jeremy replies to all the comments and I do the same because it shows that you care about your viewers & subscribers and appreciate them. I don’t usually support channels when they don't reply to comments because it shows a lack of appreciation and if they are not taking time to reply I don’t see why I should subscribe and support the channel.
Glad you appreciate it David, I do see how some channels, as they grow, it becomes more daunting and challenging to keep up with them all - but for now I seem to be able to - and I greatly appreciate that people not only take the time to watch our content, but to engage with it and leave a comment!
Hi Jeremy ! You & yr family are so delightful ❤ . I am 74 & became vegan abt 3 yrs ago for my health & have lost 70 t # . I enjoy yr channel so much & love the recipe book series . Yall are so delightful !
Did you ever tried Baba Ganoush? It is roasted eggplants, yoghurt, lemon juice, tahini, coriander, garlic, salt and pepper. Really yummy! And in terms of missing cilantro, I always have dried cilantro leaves, taste like fresh ones and as soon as it gets in touch with wet ingredients the texture is acceptable. Thanks for the review! I'll definitely try the mousse and the egg-sandwich:)
I completely agree with you. The test for me if a cookbook is a hit or miss is if the recipes are easily adaptable, because my nearest grocery store is at least 1/2 hour away I want to be able to adapt recipes because I am not going to run to the grocery store for one ingredient.
Hi J! Hope you guys had a wonderful Thanksgiving! I’m definitely going to try the chocolate cake and the “egg” sandwich, you and Ephraim were so excited it has me intrigued 😊 I love you and your family. I get super happy whenever I see you’ve posted another video ❤💃🏽💃🏽
Jeremy, I was just scanning IG and found an "It Doesn't taste like Chicken" recipe and it hit me that you've never done one of her books I'm aware of. She's a fellow Canadian! And she has my favorite banana bar recjpe!
Hello from Cincinnati! Enjoying your content. So down to earth and relatable ❤ We've been plant based since 2013 after watching Forks Over Knives...totally changed our lives.
I love the cookbook review videos. But I’m wondering if you could make a second video about this book but pick the recipes you think your family would like the most.
I think I'd be more likely to go back to one of their old books before giving a second review to the same one - I've also got a list of almost 100 other cookbooks to do from people who have suggested them - so it's hard to go back and revisit one we already put some time into when there's others out there, you know?
Hi Jeremy, from Kate in California. I was glad to see this as I had just ordered this cookbook from the library but canceled it after seeing that the recipes weren't so tasty. I would love to see you do some recipes from the Ten Talents cookbook. It's from the 60s but was updated, and I just received it today. It's a beautiful book and had rave reviews from people who had worked from it for decades. I'll be trying the cheeses and such, but would love to have you make a few main dishes to see how they turn out.
The shelf stable silken tofu is usually in the aisle with the Asian foods like tamari in most grocery stores in my area (Massachusetts). One store has it with the gluten free items. It's in a little cardboard box. They even have it at some dollar trees stores near the condiments. 💚
Another great cookbook review! I completely agree with you. They usually have fantastic recipes but that book is not my favorite. Thank you for all the work you put into these reviews!!
Hi Jeremy from Iain and Claire in Kettering UK...loving your families varied responses to the meals - so true to life....we have an awesome book we picked up in a local charity shop you might want to look at. It's called 'The plant based revolution' by Dr Alan Desmond. oh and by the way - thanks for the cheese sauce - We love it....
Thanks for another fun cookbook review Jeremy. I’m hoping to see more WFPB oil free cookbook reviews in the near future soon as there are so many choices out there. Let me know if you want me to provide you more suggestions. Always love your family reactions 😂
I love the old school Thug Kitchen cookbooks. They are my absolute favorite. All of the recipes are fantastic and the book is hysterical! Did they really call for bananas or was it supposed to be plantains? Plantains look like bananas but are very different. Also if you can't find Chipotles in Adobo you can use Chipotle powder. The flavor isn't as good but at least it adds that smokiness.
I love your channel. I've been plant based for years and have just now got my husband on board. Not a lot of plant based people in my area so I like watching your channel. Lol I'm JoAnn from Tennessee
Hey Jeremy, always a genuine, transparent review! I will say that I agree in the oil/sugar swaps/cut backs and feel can easily judge the compromise. Surprised you couldn't find chipotle in adobo sauce, even here in Boston suburbs, it is in every store - that said - I think the lack of tomato and smokiness was a big miss substitution for that one. In other subs, glad the silken sub worked out, though I find there are a few times when it is important to use the shelf-stable tetra-pak silken tofus (usually MORI-NU brand) as the subtle beany raw "soy-ness" is further cooked out by the UHT (ultra high temperature pasteurized). Joey Troxel of Plant Based Dads went into detail about his issues in the first 3 minutes of his "Why Your Starch Solution's Mayo is So Terrible" video. Might be worth a checkout. PS: Montcrest School should be 🪙🪙sponsoring for the (incidental?) schwag placements!! 😁 PPS: So heartwarming to see your close knit family with a Dad super parenting teens into doing the WFPB thing!
Hello again from Regina, SK. I bought the baseball tee and love it! It is so soft and I love the design. My request would be for a v-neck shirt next. You had asked for recipes in a prior video that we'd like to see PB J'd, so here's one: Eggnog pie: 9" prepared crust, 3.4 oz. of vanilla instant pudding mix mixed with 1.5 c. eggnog, then fold in 2 cups of whipped topping, thawed and a pinch of cinnamon and nutmeg, chill to set. Sounds simple enough, but thought I'd pass it on since I know you love eggnog!! I make the "Vegan Crust with Coconut Oil", from lovingitvegan. For special occassions, as I don't normally use oil either.
I'm so glad you like that shirt -I ADORE mine!! This makes me so happy - if you're on IG can you snap a pic and tag us? That would make my day :) Also - can you send that recipe to my e-mail: pbwithjeremy@gmail.com ? Thanks!!!!
Yes! It's Survivor and The Amazing Race season. Survivor is more so a must-see. The Amazing Race with Kim and Penn was a good season even tho it was interrupted by Covid. Did not know Thug Kitchen had changed their name. I have some credits with Kindle so I can pick up this new book at a discount. Looking forward to checking it out. I'm Troy from Tennesssee.
Hey Troy! We're not an Amazing Race family (though maybe we should be) but we're all-up in Survivor. I sometimes guest-host a podcast about it with some friends called Merge Boot if you wanna get nerdy :)
Can't believe your supermarket didn't have the Mexican peppers in adobo sauce. It's in all my local big chain stores and I live in a tiny southern island state of Australia and we haven't any mexican population here.
The only thing I'd like in this book is the chocolate cake minus the frosting. Thank you for the review. It was interesting. Thank you for being up to the challenges all the time, including your whole family.
Can’t wait to try that breakfast sandwich. Looks delicious. I am in BC, Canada and I can’t find the shelf stable tofu either. I have ordered from Amazon in the past, but I am glad to know that this recipe works with the regular, easy to find stuff. I will save my shelf stable tofu for making mayonnaise.
@@pbwithjeremy Don't have a winner in mind for Survivor. I love watching the show where their all cleaned up to see how much weight some gained back./they sure are dirty and scratched up bodies this year for sure.How about your choice?
Hi Jeremy! I made your choc tart for Thanksgiving. The yaste was incredible but the choc didnt set up as much as I think it shd have. Mine turned out more like a pudding. Yours looks to be firmer. Any tips you can give me pls? I want to make it again. It was flippin’ YUMMY! Thank you and wishing you a wonderful holiday season!!
What kind of tofu did you use? Glad you enjoyed it - you can always freeze if it needed, did you let it rest in the fridge for an hour or so before serving? Glad the flavor was good though!!!
@@pbwithjeremyi used silken tofu. Let it in the fridge for about 4-5 hours. I am wondering if maybe I didn’t measure the silken tofu accurately - maybe. I know my way around a kitchen so just thought I’d ask. We can always do better - got to keep learning!! It was zealously eaten though and I am making it again soon! I didnt think the crust would be as good as graham cracker crust and boy, I was happily wrong! I could eat it by the spoonful - lol! Thank you for replying - much appreciated! ✌🏻
Some brands of silken tofu can be a bit runnier.... if you live somewhere they have the shelf stable tofu you can try that.... glad you're enjoying it through all of the experiments!!! :) @@awanderingdream2093
Great video. But I am not quite sure how I feel about the cookbook? Willing to try though because I have their other books. And ypu and your wife are perfect together. Thank you again for a great video.
I love these videos! They're such fun and it's really good to see honest reactions. The one thing I would say re. the first recipe is that pickled jalapenos taste absolutely NOTHING like chipotle in adobo sauce. I get the need to improvise - I live about as rural as you can get in area not known for its enlightened attitude towards anything that doesn't involve meat and potatoes. That said, I really don't think that one was a fair trial. But I love your content anyway. Cheers.
Hello! Love it - another cookbook review. 😀 Your family is so honest and authentic! (I have to agree with Ephraim. Licorice 👎🏻😝) If you have an international or Asian grocer nearby, you can find shelf-stable silken tofu in soft, medium, and firm. (Whole Paycheck also carries it.) On the idea of making substitutions, that’s life! That’s how people cook, I think. 🤷🏻♀️ The chipotle in adobo would have a slightly smoky flavor, so a touch of liquid smoke would help you make a substitute. Also should be available in a good international grocery store (or a Mexican/Latin) grocery. Aldi has chipotle in adobo, if you have them in Toronto. Might be a fun video if you take us on a grocery trip. 🧐 There are quite a few shop with me videos on RU-vid. Thanks for another fun video!
We don't have Aldi here (not in Toronto anyway) I've done a grocery haul in the past, but not since the channel has grown. Maybe I'll do a poll and see if people would like that and what they'd like to see in it.
For the chili's in Adobe, they usually come in a small can and I usually find them on the shelf where the taco shells and canned jalapeños, refried beans are found.
My favorite version comes in a jar already diced with the adobo sauce. I have never needed to use a chipotle whole and it saves the mess on the cutting board.
In Italian, the stress is usually on the penultimate syllable so pol-PETT-eh. :) Would you share your own meatball recipe? (not sure if it is already on your channel) The mousse looks great, will be trying that.
Here in the Midwest of the U.S., we can often find shelf-stable silken tofu in the Asian aisle of the grocery store. Failing that, you could likely find it at an Asian grocery. Not sure how it’s significantly different from the silken that’s kept in the produce section though. Love the vids!
I love the cookbook reviews! Keep them coming! I have a shelf full of cookbooks so I always want more books when I see these videos. I just saw shelf stable tofu at Goodness Me! last week. I'm not sure how far they have branched out to Toronto yet. I always find chipotle in adobo sauce near the taco kits at the grocery store. I'm sure the rice would have been better with it rather than jalapeño since its more of a mild, smoky flavour.
Thanks for the honest review. I’ll pass, the recipes did not appeal to my taste. Looking forward to more cookbook reviews and enjoy watching your family.
Hi from Kingsport, Tennessee! The reason they recommend the shelf stable silken tofu is because some brands of the fresh kind have an unpleasant aftertaste. Survivor? Sorry, no. Think I'll pass on the cookbook, too. Love your videos!
Sadly a lot of the recipes from this book just seem like poor renditions of cultural foods! 😅 i’ve heard a bit about Thug Kitchen back when they were circulating more and I’m assuming they did more American/Southern comfort recipes. You would know better than me since you all seemed to be fans of it. For the Cuban congrí de flor, I can say that adding bananas is an authentic thing that’s done in some of the Caribbean, especially when plantains weren’t available. And the tahini chickpea soup seemed like it was trying to be Greek Avoglemono. I used a spin on Sarah’s Vegan Kitchen’s recipe for the avoglemono-dried dill, shredded extra firm tofu, chickpeas, hummus instead of straight tahini, and vegan chikn broth. I used Banza’s orzo that I caught on clearance so that would’ve been a gf option. Cooking the pasta in the chikn broth helps it carry a but more flavor, but especially without all the oil, I did find it to be a subtler recipe taste wise in the same ballpark as regular vegan chicken noodle soup with tofu or chickpeas.
Generally speaking I love the Bad Manners/Thug Kitchen team - this book is an exception to that BUT I want to give it another shot at some point. Their food is heavily comfort based - I think this book is still worth looking over for people, but I do think it's the nature of being five books in and not wanting to repeat themselves... it's hard to stay fresh....
That's very kind - they do have it here in Toronto, it's not at the stores near my house so I don't go out of my way to get it. But I appreciate the offer - that's very sweet of you!
Loved the review (of course) Not meant as a complaint but whenever you point to another video to watch, nothing shows up. Maybe link it below if not too much trouble for you. This happens on other RU-vid channels I watch. Maybe I’m a dummy, but it’s frustrating when I’d love to give you another view.
I LOL’ed at the spicy carrot bits 😆 I am only at minute 9, but I think you would have had much better luck substituting your chipotle sauce with something like… smoked paprika perhaps. Chipotle is all about that smoky flavor, much different than pickled and hot.
@@pbwithjeremy we were sad to see Caleb go. We haven’t picked a favorite among who is left. Possibly Austin? Love to see a good strategic player. Bruce is starting to win us over, he has a great story & love how he is digging deep in those challenges.
Bruce is as close as they have to a "villain" in this new age - I love that he's like the cockroach that won't die. I love how confident Austin is in his game play, but I ADORE Emily. I'd love to see her get to the end.
@@pbwithjeremyHey Jeremy, I'm sorry for the late response, I can't seem to get the settings for the notifications right in RU-vid. It seems to me that it used to be easier. 😂 My name is Eve.
Lots of options. For the egg making a flax or chia egg works well - for the oil you can use aquafaba or banana mashed up or apple sauce. I have a video here on the channel, but also here's my go-to recipe that you can customize to your heart's content: pbwithj.ca/recipe/build-your-own-plant-based-muffins/
@@pbwithjeremy so they make a flax egg or chia egg substitute you can just buy somewhere? Cuz, yeah, in addition to the muffins, I was also thinking about making meatballs (made with rice and tofu or soy burger or oatmeal) and wondering what other stuff besides egg you could use as a binder to hold that together.
Hey Michelle! So for a flax egg you would mix 1 tbsp of ground flax with 2.5 tbsp of water and let it sit for 5-10 minutes - do that amount for each egg you need (2 eggs = 2 tbsp flax + 5 tbsp water, etc....) for a Chia egg you mix 1 tbsp chia seeds with 3 tbsp water per egg. Hope that helps. I find that flax is best for baking.
I find your youtube channel entertaining, refreshing... It's a lot of work to make these videos. I appreciate your efforts in spreading the benefits of a Plant Based diet! However... as your subscriber base grows I suggest it's important to consider your influence perhaps on people who are new to plant based cooking. You are also impacting the livelihood of other vegan authors/chefs who have invested a lot of time and effort also in producing their cookbooks. Your substitutions aren't necessarily a clear representation of the recipe. Coriander has a very different flavor then fresh cilantro. Are you sure that the Coco Lopez Cream of Coconut is the same as Coconut Cream? (I do not own this book so I do not know if coco lopez was specified) I would not use coco lopez in the place of coconut cream which is a different product. Shelf stable silken tofu is a game changer and is very different then the stuff sold in the watery packs. It is available in asian stores or on Amazon. You might want to try it if you haven't already. The chocolate dessert would have been fluffy and not slid off the spoon. I do not shop at whole foods or at fancy grocery stores. However as a vegan of 17 years, it's just a matter of reality that sometimes we have to make an effort to get uncommon ingredients. Again I appreciate all that you do and hope you continue the witty banter and creative ideas. I love that you're cooking for non-vegans. Great job!
Hey Nina - Thanks for this - and I appreciate your perspective. As someone who creates recipes myself I always see it from the POV of the author in both good ways and bad and I think I do a good job of pointing out when I don't use the exact ingredients so that the audience understands that I'm coming from a skewed perspective, and because I do that I think it's still valid to discuss despite the changes. If I just did the swaps and never mentioned it to the audience that would be a different thing. I appreciate how much time and effort Matt and Michelle put into their books - I LOVE them as food creators. But I also appreciate how expensive these books are, and that people can't buy them all, so we have to be honest. And I can't find some items at my regular grocery store - most people aren't going to go out of their way for a specialty item. I'd rather adapt the recipe and see if the concept of the recipe still works. I have had shelf stable tofu and I don't know if it's a game-changer from my experience. It's good - but it's not worth me having to drive to a seperate store or order it online. I think the recipes are marginally better with it. But that's just my perspective. Matt and Michelle are all about swaps in their books too, so I felt extra comfy here doing that myself. I wanted to love this book a lot more - I'm obsessed with all of their other ones. I still want to dive into more of them for sure, especially since I already bought it. Also - it's just our family's opinions. People can take it or leave it! Hope this didn't come off as defensive - just wanted to reiterate my perspective.
Recently, I obtained a few cookbooks from a thrift store that were from the 1990s. “The Taste of Home” was a popular publication, and offered as mini cookbooks at the grocery checkout. I thought some of the recipes would be easy to convert while others nearly impossible. The series was derived from home cooks and their family recipes handed down through the years. I thought it would be interesting to tackle some of those as it’s the type of stuff that brings back food memories of gatherings and celebrations. Plant based recipes try to capture this so people can still have a version of their favorites. Though it’s also an adventure to try new cuisines!
Fun! I actually have an old book like that which has been in our family for a long time that I'm going to do that with. So if that works out we can see about maybe trying to get a copy of the book you're talking about.
If you don't like the book, return it & get your money back!! The choc cake was all cracked on top, but you all liked it...must be because of your "changes."
Yeah - I often find gluten-free cakes crack - I'm not smart enough to figure out if the temperature should be lower.... but maybe I should figure that out moving forward :)
