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!
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:)
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!
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 😂
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 !
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....
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.
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.
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 ❤💃🏽💃🏽
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. 💚
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?
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
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!!!!
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!!
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!
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 :)
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.
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.
@@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?
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 RUclips. 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.
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.
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.
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.
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.
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
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!
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.
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.
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.
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....
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!
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.
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 RUclips channels I watch. Maybe I’m a dummy, but it’s frustrating when I’d love to give you another view.
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!
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.
@@pbwithjeremyHey Jeremy, I'm sorry for the late response, I can't seem to get the settings for the notifications right in RUclips. It seems to me that it used to be easier. 😂 My name is Eve.
@@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.
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.
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.
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 :)
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
My pleasure! That's how you build a community, IMO. As the channel continues to grow it might become a bit harder - but I'll do my best!
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!
By and large your son gives very thoughtful evaluations, and that's appreciated. He's also nicely low drama in his comments.
Ha! Glad you appreciate the flavour he brings to our gang of merry fools and the high drama that sometimes comes of us :)
Your family is just adorable! Love how raw and authentic you are. And it makes a honest review hahaha
Glad you liked it!!
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:)
Yeah - I've had it - I don't love it - Woolie does though :) The egg sandwich is incredible!
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!
Love Sam's stuff - I should for sure - it's on the list. I actually think she lives in my neighborhood :)
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 😂
Thanks!!! We’ve got a big list already so we’re good for now but what’s some of your suggestions and if they aren’t on the list I can add them.
@pbwithjeremy The Two spoons cookbook.
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 !
Oh wow Sherry - that's amazing. Good for you!!!
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....
Hey Iain and Claire! Glad you like the cheese sauce! Ohhh - let me see if I can't find that book - thanks for the recommend!
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.
Right?! I live fairly close to some and I still don't want to do that :)
I love your book reviews, they're my favorite!
Glad you like them Bonnie!
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.
Nice! Yeah that one had a big impact on us as well! Welcome from Toronto!
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 ❤💃🏽💃🏽
Thank you! You too! We're in Canada so we had Thanksgiving awhile back - but thank you!
If you've not had chipotles with adobo, they are smoky, so smoked paprika and jalapenos might be a reasonable substitute in a pinch.
Thank you!
Another awesome video Jeremy and great book review with yummy 😋 recipes. Love 🥰 the video and love ❤ Jeremy & family.
Thanks David!
I absolutely love you and your family. You are all so funny! 🧡
Thank you so much!!
I’m planning on being here at 12pm eastern Saturday. Here’s hoping!
You guys are hilarious! Watching your videos always puts a grin on my face, and even some guffaws!😆
So glad!
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. 💚
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?
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
Oh wow! Congrats to you and your hubby! So much better to do it with a partner :) He's going to love it!
I have been thoroughly enjoying your family dynamic and watching your cookbook reviews. My name is Melanie and I'm from Amherstburg Ontario.
Awesome! Thank you Melanie!!!
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!!!!
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!!
Our pleasure - and interesting that you felt the same!
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!
Thanks for all the thoughts here John - I think the shelf stable tofu might be hard to find here, sadly.
Also if Annie ever starts a RUclips channel please let her know I will be her first subscriber she is so fun and transparent 🤣💕!
You can be her 2nd sub - I'm her first!!!
If your family doesn't like spicy, they definitely wouldn't have like the chipotles in adobo sauce! lol Great review! Thanks for the video, Jeremy!
Thanks Laura! We're actually okay with spice so long as it stays in the realm of enjoyable :)
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 :)
Hi from South Wales 🏴 England. I love your shows, always looking for new recipe ideas, thank you 😊
Hey Elizabeth! Thanks for watching! YOu're on the shout-out list :)
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.
I 100% agree with you! I need to try it again.
Watching all your videos-Jean from a suburb of Philadelphia Pennsylvania
Oh wow - thanks Jean!
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.
Our pleasure!!!
Hi Jeremy,Always great videos.Yes,Survivor watcher here.
Thanks Dianne! Who are you rooting for this season?
@@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?
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 RUclips.
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.
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.
Where did you find that cookbook? I don't see it on Amazon. Thanks Kate!!!
Gosh I would love to be apart of your family one dayyy 😂 you all are so fun I love how everyone is always up to try something new ☺️!
Thanks for enjoying us! You're technically part of the family by being in the PBwJ community!
Hi - it's Karen from Connecticut. Your kids are great - you've created future foodies. Too much dill? Most kids would tell you it tastes like pickles😂
Hey Karen! And it's true - we're training them to be snobs :)
Enjoy your videos Jeremy As far as the silken tofu it's a little smoother in taste and less beany I guess and in Canada I've only found it on Amazon
I found it at Farm Boy once, but that was it.
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.
Glad it's not just me! And the sandwich is FIRE - :)
Very excited!🎉
One more sleep!
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.
We don’t have a huge Mexican population in Canada either. I did eventually find it on another trip :)
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.
Great suggestion! I'll add the meatballs to a family fav recipe. But here's my recipe: pbwithj.ca/recipe/tempeh-meatballs-recipe/
Hi from Seattle, Washington! Evan here!
Hi Evan!
Hi Jeremy!! love your videos!@@pbwithjeremy
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
@ 29:39 Kala Manak. The Indian in me just died of laughter.
Ugh. I always say it wrong!
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!
Thanks - the only place I've seen it in Canada is Farm Boy, otherwise it's not really "a thing" here I don't think...
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.
I FINALLY found it today! Thanks!
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.
Hi from montgomery texas
Enjoyed this video want to make the breakfast sandwhiches they looked delish!❤
So good - you'll love 'em!
I get my shelf stable Silken tofu at Amazon to make it easier. I have an issue in Chicago finding it. Really enjoy your videos and family
Thanks for sharing! And thanks Vicki!
Great video, I love Bad Manners/Thug Kitchen cookbooks, they crack me up 😂
Same!
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 - agreed on these fronts - we don't have Goodness Me here in Canada as far as I know.
Chipole powder from bulk barn is handy..
Hi tp the whole family! Mindy from Rhode Island❤
You're welcome Mindy!!
@@pbwithjeremy Have you heard about The Two Spoons cookbook? It looks really good.
I haven't!@@mindy144
@pbwithjeremy Looks like a good one to do a video on
I made 2 recipes so far, and they were both very good. Take care.
So fun to watch!
Thanks!!!
So glad I found you! Fun and helpful
Glad you found us too!
Can you do please do a 2023 top 5 cookbooks tried and tested video.
Already in the works!!! :) And I'm going to do some compilations in the New Year highlighting the favorite recipes from each of us!
Kids are brutal 😂😂😂 I want my shout out, Catarina from Lisbon, Portugal 😊😊
Will do Catarina - and they certainly are!!!
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.
Awwwww thank you - yeah - I need to give some of the recipes another shot
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....
Lol, you already gave me a shoutout, I thought you were going to be live so I said hi again 😂. NO NEED FOR ANOTHER SHOUTOUT!
My bad - take the good :)
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!
Thanks Julie! Luckily the ones I get don't have an unpleasant aftertaste :)
Thanks Jeremy. I’ve only been able to find shelf stable silken tofu at the health food store.
I buy mine at Walmart
Hi im watching from the netherlands ❤
Where does ‘wooly’ come from? How did this nickname come about?
I’m curious about that too. Hi from Jen from Minneapolis, MN
I am 3rding this suggestion
Ditto…I’m curious too. 🤔
I'll answer this in a video sometime soon :)
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.
Thanks for the tips!
Efrem’s passive aggressive comments omg 😂! Perfect why to describe his reviews
Yup!
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 RUclips channels I watch. Maybe I’m a dummy, but it’s frustrating when I’d love to give you another view.
Usually I link it in the description section - did I miss one?
Appreciate this!
I was afriad to request it! Now It's not so bad. Thug Kitchen
It's one of my favorite book series
Cubans don’t add chili to congris. Mus have bell peppers, onions, garlic, and cumin.
Honestly, the shelf stable does taste completely different. Want me to send you some from Pennsylvania?
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!
Omg the “eww there’s nuts” 😂😂😂!
haha - right?
Try the sweet potato soul cookbook
I'll check it out!
That was pretty funny!! 😂
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 Sarasota Florida
Beth
Hello there Beth!
Hey I’d love to see you and your family review Plant Powered Families by Dreena Burton!
Great suggestion! Adding to the list :)
I love Survivor!
Who you rooting for this season?
Can you review one of Wil Yeung’s cookbooks?
On the list - hopefully in the new year!
Yay Survivor!! Love your video :)
Thank you - NEW SEASON THIS WEEK :)
Awesome review! How much black salt did you add to this recipe? Thanks!
I would say start with 1/2 tsp and go from there - a little can go a long way
@@pbwithjeremy thanks for the info, much appreciated!
What is that painting over your right shoulder it's tickling my brain to remember but I don't remember where from?
Don Quixote!
I’m pretty lucky my No Frills has chipotles in adobo sauce. Their international sections are really decent. I’m in GTA.
I went to No Frills in GTA too.... WTF.... what was it near in your store?
Have you reviewed Dr. Greger's How Not To Die cookbook?
No BUT we did his "How Not to Diet" cookbook: ruclips.net/video/NSZ7LIEX4-M/видео.html
Thank you!@@pbwithjeremy
There is coffee in the chocolate cake. Ick! Can I leave it out or replace it with something? (I have a coffee food intolerance.)
It just brings out the richness in the chocolate - you won't taste the coffee - but I imagine you could just use water or non-dairy milk
Greetings or Grüezi from Switzerland!
Greetings! How do I pronounce your name???
@@pbwithjeremyHey Jeremy, I'm sorry for the late response, I can't seem to get the settings for the notifications right in RUclips. It seems to me that it used to be easier. 😂 My name is Eve.
Thanks !!!@@Eve1912
Hello, from JoAnne White in Maryville, Tennessee
Hi JoAnne!
We love Survivor ❤
Who are you rooting for this season?
@@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.
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.
@@pbwithjeremy that would be great to see! It’s very satisfying to convert family favorites forward!
Hi Guys, In this video hungry as hell. In the intro you're squeezing a tube in a frying pan. What is that and what video is it in?
Oh - pancake cereal - in this video here: ruclips.net/video/TFIxdTgcCF4/видео.html
We also don’t have any sugar or brown sugar due to striking sugar workers in Vancouver! No baking right now ☹️
Interesting.... even the coconut sugar in my store disappeared....
🙁
Hi from Milton Keynes 🇬🇧
Hi!
What do you use as a good substitute for oils and eggs in gf muffin mixes? I need to up my vegan baking game.
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.
@pbwithjeremy Thank you! Looking forward to trying them 😁
Pasta..."gloopier and fally-aparty"... 😂😂😂
I'm a poet, I know ;-)
Goodness Me in Guelph has silken tofu. I always check and buy the longest use date(s).
The shelf stable kind?
Yes. They’re in cardboard boxes on a shelf, not in fridge.
Thx!@@deedeemac
Do you store the chickpea water in the fridge or pantry?
Fridge! You can also freeze
@@pbwithjeremy Okay, thank you 😊
Probably Healthy Planet has it also.
Thx!!!
I was surprised by the use of an entire can of coconut cream considering your aversion to oils. So much saturated fat!
It's not the same thing as using coconut oil by any means. And it's not the sort of thing we'd have all the time.
I find shelf stable silken tofu, doesn’t taste as beany. And a shout out from Guernsey uk
THanks Peter - I've never felt a beany flavour from tofu - mostly because we flavour the hell out of it.
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 :)
I meant that the name of the cookbook . How about “hungry as Heaven”. Lol
You'll have to talk to Matt and Michelle about that :)
Glad give gluten free subs
If I don't Woolie will be sad