Total perfection!! Just made these and WOW are they delicious!! I can see these being made weekly! That spread is better than any other spread I've ever had!! Finally a great replacement for butter and mayonnaise!! Awesome job Jill!!!
I just have to say I just bought your cookbook I am enjoying it very much. Thank you for helping me and encouraging me to eat plant based and to be a healthier me.
The Best Jill many thanks God be with your family much appreciated everything you do I hear Amazon is coming to South Africa we have Take lots I can't wait it will be close to us to place an order
@@kenyonbissett3512I’ve been using brown lentils in these new recipes, and it works fine. I have to buy some red lentils to compare. I soak the brown lentils overnight, 8 hours.
I would try these without the low sodium sauce in the muffins, and w/o miso in sauce. Even though it's not that much salt! Thank you for these wonderful recipes
Actually, if you are watching your sodium intake, 1 entire teaspoon of baking soda will BLOW YOUR BUDGET for sodium for an entire day! We made ours and without the garlicky sauce to dip it in, there is indeed a faintly metallic taste of too much baking SODA. I know -- I've made that mistake myself in the past! At any rate, if you input the recipe into a nutritional calculator or app (we use Cronomenter, but there are so many others, even online ones) that will show you how much even ONE roll will blow you out of the water when it comes to sodium. I was shocked and I always am on the lookout because my husband absolutely must watch sodium intake due to its influence on blood pressure. He manages just fine without the ugly meds his PCP wanted him to use, but his amazing result (well-controlled BP) is absolutely predicated on using less sodium and eating WFPB with no processed foods. I hope this helps.
Amazing! I made these before but the recipe was not very good. I know these will work, because I you trust you 100%. I made ton of your recipes and they are our family's staples. Every single one of them turned out fantastic. I will definitely make these. Thank you for this recipe.
In the printable recipe it says 2 tbsp of pysllium husk powder. Is that table spoons? I think you mention tea spoons on rhe video. Really enjoy your show. You have some fantastic recipes. Thank you
@@wholefoodplantbasedcookingshow. What can we substitute for the whole husk powder? It’s 12$ here and I don’t want to pay that price if I’m just going to use it one time..
Be sure to drain the lentils very well. Mine were too wet despite draining and couldn't make balls. Didn't have time to doctor it so just baked rather flat "rolls".
Hi,how are you? I 'm to your channel. I found your channel today I would like to ask you a question if you don’t mind me asking do you use a food processor for your recipes? and if you do, what what brand of food processor do you use? I’ve been looking for one, but I’ve not really have much luck finding one. I would like to try thank you in advance, and God bless.
I made your recipe but it was too heavy and we didn’t care for the taste. Sorry to be a downer. You think out of the box and that’s great! May God continue to bless you.😊
Psyllium husk is probably what gives it the bread-like texture. I don't think coconut flour will do that. However maybe she knows something I don't and you can.
Your recipe says 2 tablespoons of psyllium husk powder. But your video instructions states only 2 teaspoons. Which is it? because it can make u huge difference … ;)
