Craving Vegan Review: What I Eat in a Week | Sam Turnbull | Plant-Based
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- Опубликовано: 20 июл 2024
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Join Jeremy and his family on a delicious journey as they dive into the mouthwatering recipes from "Craving Vegan" by Sam Turnbull for their latest vegan cookbook review. In this episode of Plant-Based with Jeremy, they'll be whipping up a variety of delectable dishes, including Tikka Masala, Buttermilk Fried Oyster Mushrooms, Creamy Noodle Soup, Super Simple Banana Pudding, Potachos, Vegan Crunch Wrap Supreme, Chocolate Peanut Butter Bombs, Mung Bean Omelettes, Peppery Udon Stir-Fry, and Chocolate Chip Cookie Bars. Watch as they share their honest opinions and let you know if this cookbook is worth adding to your collection!
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CHAPTERS
00:00 - Intro
04:31 - Tikka Masala Recipe
08:30 - Broccoli Has Never Tasted So Good Recipe
12:44 - Buttermilk Fried Oyster Mushrooms Recipe
16:38 - Creamy Noodle Soup Recipe
20:02 - Super Simple Banana Pudding Recipe
24:32 - Potachos Recipe
28:15 - Vegan Crunch Wrap Supreme Recipe
34:34 - Chocolate Peanut Butter Bombs Recipe
36:44 - Mung Bean Omelettes Recipe
40:24 - Peppery Udon Stir-Fry Recipe
42:37 - Chocolate Chip Cookie Bars Recipe
45:28 - Final Review of Craving Vegan Recipe
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. 
Хобби
Jeremy, what we really need is a cookbook by you! I bet that would eliminate all the oil, sugar, and vegan butter issues. Impatiently waiting….
Agree! He’d write a great cookbook. (I try to remember all of his tips and suggestions and I scribble them down on scraps of paper, then I lose them.) He could have chapters for each family member with their favorites, too.
That's EXACTLY our plan :)
Impatiently working on it :)
Dr Gregers cookbooks are no oil, no sugar, and even no salt (I add salt because I have low blood pressure)
Same with the Esselstyn cookbooks!
Do you have a favorite recipe(s) from his cookbooks? I adore Dr Greger and all of his books, but I found his recipes to have far too many ingredients (in tiny amounts) and extremely time consuming and then when I taste them they aren't very good.@@lizpimentel2566 I also end up with jars of ingredients and tons of miso that go to waste because I can't use them in anything else. Does that make sense..
For the crispy mushrooms, try a mixture of cornmeal and almond flour with seasoning. It's crunchy and delicious 😋
Also, I purchased a sprayer for oil that uses a pumping in air process to spray it. I refill it from a bottle of olive oil, and can do a very light oil spray without any of the environmental issues of usual spray oils. Amazon, I think...maybe $5 or 6 each.
Gluten free Panko is the bomb on onion rings
I use half white beans and half cashews for sauces. Less calories and expense without losing the richness.
I’ve seen where half the cashews were replaced with hemp seeds. It’s worked for me when I’m doing dressings so not sure here.
Another to try is half cashews half rolled oats. I like the texture it gives sauces.
oooh, I'm going to try all of these possibilities. Thanks for this info. @robinsaxophone232 @@Lorreyla
Thanks for all the tips here!
Ooh that's a great idea! Thank you.
. . . I just can't get enough of you & your most precious & fun loving familia...IMHO each of you gets an "S+" like Annie gave your potato nacho dish...You, for your amazingly patient hard work & your Beautiful Familia for their very fun personalities & their courage to try all your great fabulous creations...God Bless You All So Much for bringing so much joy to our lives.... 🥰🥰🥰
Awwww - thank you!!!
Back when I was a new wfpb-er I tried the taco ‘meat’ made from cauliflower and walnuts from the plant pure cookbook, the first book. It was so good!!! My husband even liked it and he is a meat eater. They did a really good job!
I like that one too!
When I went WFPB, my massive vegan cookbook collection became a source of frustration and sadness. All that oil and sugar! Especially the oil I had no idea how to leave it out without affecting the dish. Thank you, Jeremy, you have given me the confidence to dip back into those books and cook from any of them! Also, thanks for the shout out, so unexpected and exciting! 🤩 Almudena from Perth, Australia
Edited to add that, for the banana pudding, you could use the top layer from a chilled can of coconut cream or milk. Slightly more WF than the vegan butter, and it would pair well with the coconut sugar.
So glad we've helped you jump back into those books!!! Thanks for the tip for the pudding!
My first cookbook was Plant You and is still my favorite
I make a ground meat substitute of crumbled baked seasoned tofu, finely chopped mushrooms and finely chopped walnuts. It’s versatile and delicious!
Sounds great!
I was thinking the same thing because I don't really eat tofu if I can help it. So I would go with your suggestions mushroom is my sub for tofu.
Thanks for the thorough details on your rating and what things people might/might not like. For example, knowing a lot of the recipes using the same ingredients while not great if you're focusing on variety, for us we like to buy a few things and tried to find different ways to use it rather than buying small amounts of a ton of different things when we go to the grocery store. So understanding the book uses a lot of repeat ingredients is great to know
Glad it was helpful! And that’s a good point too.
Thanks for the shoutout. I arrived late and was rewatching the show. Feeling ❤
MY pleasure!!!
I love this cookbook!! Can't wait to see what you all thought of it. And what you made.❤
Hi Jeremy! Thank you so much for this wonderful video 🙂 I would try using cashew butter in the pudding. In fact I would try making tomorrow. Sending you and your family love from Germany
Let us know how it turns out!!!
@@pbwithjeremy I tried it with cashew butter and my kids loved it 🙂
Oh yeah!!! Thanks for letting me know!!!
I’m a huge cookbook addict and we love this cookbook for our treat meals without being super unhealthy. This is probably one of my personal top 3 cookbooks if I had to pick.
Glad you love it!
My spouse and I live for that mung bean scramble. I do agree that it’s good with hot sauce but it’s been a staple in our breakfast rotation (read 4x a week). As you mentioned the first side needs to set almost like a pancake before you flip it.
I’m so proud of the growth you’ve had with your channel. I’ve always loved your content and thought the rest of the world was missing out . I’m so glad others are discovering how incredible you and your family are !
Thank you for inspiring so many people to take their health serious and to try new things ❤
Have an amazing and wonderful day .
Wow - thank you - we love our audience and are really excited by the growth - the rest of the world will find us in time :)
Love your cookbook reviews!!
More to come!
So for fried stuff, which is usually done in the air fryer in our house, I often do use a little bit of spray oil because it can make such a difference in the end result and the tiny bit of oil consumed is just not an issue for us, but to each his own. As for GF flour for breading, although they usually have rice flour in them already, adding even more rice flour really makes a difference - the rice flour is what a lot of chefs use to get a nice crisp. Yes, the problem with most tofu/mung bean scrambles is not enough seasoning and I would include nooch plus more of all of those in the recipe plus some paprika and finish after cooking with some black salt (if you like the taste of eggs) - do like that she includes so many veggies and fresh herbs. Have a lot of Sam's recipes in my Paprika files.
I love her cookbooks! I wish that she would go back to making videos. They were so much fun as she has such great energy.
I agree with Annie, the pudding looked horrible before you blended it. Personally, I refuse to even purchase vegan butter because it is just me here. I always just use Tahini instead of butter for fattiness. I would try that here. I might try it tonight because I loved pudding as a kid. The tofu pudding and vanilla custard I have been making as of late are delicious too.
If you have her 1st cookbook, I used to make her quiche all the time before my son went off to college. It was always a hit.
Also, i love mushrooms but when done poorly, they really make me cranky.
Oohhh! I love lentil wraps. I might like oat wraps even better. Quicker too... no soaking.
Did you try it???
No. I forgot and made my tofu custard again. Lol. It has been such a crazy couple of weeks here.
Thanks for explaining the PB & J! Very clever!!
Haha - my pleasure :)
Hello from Dawn in Edmond Oklahoma 😊y’all are just great. I love your family. Thank you for sharing how to swap out things to make them WFPB. I’m new to this, almost a month, it really helps. Thank you for sharing!!!
You are so welcome!
Thanks for adapting recipes to WFPB. This is so helpful when trying to make old recipes healthy. Keep it coming❤
My pleasure
hahaha I loove your channel and I am so surprised that your daughter for once liked something xD she is amazing! PS: for the banana pudding you could swap the butter for nut butter like cashew or almond :)
Yup! Cashew butter is my go to for added creaminess to a recipe.
Cutco makes an incredible vegetable peeler! Everyone that I’ve told about it that has purchased one loves it.
I always enjoy your cookbook reviews. I would like the red lentil wrap with TVP or tofu for the "meat", not walnut "meat". The potato nachos look delicious, but I would probably use your nacho cheese recipe, not the cashew based queso cheese in this recipe. The pudding also looks really good, but maybe instead of vegan butter, you could use almond butter or blend in avocado? I will try this recipe but make the substitution for the butter. My potential favorite recipe was the "fried" oyster mushrooms. They look really good and I think I will try the recipe. They remind me of breaded clams from long ago. The udon noodle dish at the farm is very enticing. So was the date-chocolate-pb dessert you made. I agree Ephraim resembles Andrew. Thanks for this enjoyable family review video! Kudos to Annie and Ephraim for adding their honest reviews! They are very helpful.
Channel island! I was literally on Guernsey yesterday so it was nice to hear that shout out. I'm current in Saint Malo, France, but live in Victoria, Canada.
That's awesome!
The potachos look delicious! Thanks for the review and video, Jeremy!
My pleasure!
Hi! I'm Sylvie from Montreal! Love the review (and all the reviewa) that you make with your family! I love this book but as you said, not always on the healthy side so I try a recipe here and there but over all, I really like this book. Still waiting from a book from you 😉!!
Thanks Sylvie!!! We're working on it!
Another awesome video Jeremy and 😋 recipes. It would be amazing if Jeremy came out with his own cookbook and I view recipes just as a basis and it is more adventurous to adapt or tweak them. Love 🥰 the video and love ❤ Jeremy & family.
Working on it!!!
Thanks for this new video. I really appreciate your channel. I am also gluten-free and I wanted to share a product I newly saw (and tried) at Costco : High Protein Tortillas by BFree. As far as I can remember, it tastes quite similar to regular wheat tortillas. I don’t know if you can find it to your Costco (I am living in Laval in the province of Quebec), but if yes, it could be great for your spouse (and less time spent in the kitchen for you).
I've never seen that at Costco - what section is it in?
You can do the dates with a bit of peanut butter and a drizzle of Hershey’s chocolate syrup. Not as much chocolate but it’s great , fun video!
For the potachos try baked potatoes instead -- we do that a lot.
Same!
Whenever I bred something I put the flour mixture into a bag. That way I don't have to dirty another dish. Usually you can transfer whatever is left into a clean bag and freeze it for the next thing you want to bread.
That's a great idea!
You could make your own tortilla chips from masa harina and do the aqua faba instead of oil thing. Also wonder if sweet potatoes would work. Jícama might be an option too (naturally sweet and crunchy) which could be eaten raw or cooked.
Looooooove jicama!
You should ask each person in your family to pick a recipe they would like to eat from the cookbooks.
I do. They often pick the ones we make actually.
Great video, Jeremy. Carleigh Bodrug's recipe from Plantyou, has a great "taco meat". It is so simple and delicious!! Mushrooms and walnuts with just a few ingredients for the seasoning..❤
Just wait for her new one :)
Hi! I am Sabrina, based in Flint, Michigan. I am a new subscriber and have been enjoying your content over the last month. You have inspired me to incorporate more plant-based meals in my vegetarian diet (I have been on and off over the last 7 years related to by my inability to prep and sustain). Thank you for everything you share, and quick question: Have you ever cracked Lauren Toyota’s cookbooks? She is my all-time favorite vegan RUclipsr (but I know she’s not whole food exclusive). Thank you again! 💛
Hi Sabrina! I don't know about Lauren - I'll check her out. And glad we've been able to inspire you lately!!!!
I bet you could substitute smashed banana for the vegan butter in the banana pudding recipe.... or maybe avocado or applesauce? I'd used smashed banana to kick it up a notch. It looks amazing! Í want to try making that this weekend. Xx
That would work if you want a banana flavour - the butter is just for flavour
would love a shout out to Denmark where I am enjoying your content from :D Kind regards Nicklas
You're on the list Nicklas!
I like use tofu or mung bean scrambles for breakfast burritos. :)
I would go with a little avocado instead of the vegan butter, but the avocado can change in color. On a side note I have made a few corn starch puddings and I usually just skip the fat addition and I don't feel like I am missing anything. Maybe retry without the butter.
The butter is literally just for the buttery flavor - you can leave it out if you don't care
Now I need how you make your date treats! I looked at your website and didn't see it. E said they were better that the chocolate bombs and I'm intrigued!
I'll include them in a video at some point - honestly it's just taking a date, splitting it so it opens a bit, putting some non-dairy chocolate chips inside, microwaving for 30 seconds and then putting some pecans inside and letting them cool for a minute or two :)
For the pudding what about swapping a little coconut cream or coconut butter for the vegan butter? It would give it a little bit of coconut flavor of course but just a thought.
I would probably try cashew or almond butter for rich mouth feel.
Check out Half Baked Harvests Crunchwrap Recipe. Instead of the meat, we use black beans and use the spice blend that she suggests for the meat on the beans.
Thanks for the tip!
Jermery, could you do a review on the Fiber Fueled Cookbook by Dr Will Bulsiewicz?
Already on our list. Thanks!!!
Needs a sauce … oh that’s a candle! 😂 Hello from Thaissa and baby Lucas from Vancouver BC
Haha :) Hi Thaissa and Lucas!!!
Cashews are a cop out for creamy vegan recipes. What about those who are allergic to nuts? I”d love vegan to see alternatives
We go with silken tofu, sesame seeds that have been soaked in boiling water work well too!
I use a refillable spray bottle I got on Amazon for giving foods a little spritz of oil to crisp up, yet keep the oil limited.
For the pudding, I wonder if light coconut milk would give you enough fat for the creamy mouth-feel.
Small spray bottles are awesome. Honestly - the butter is for flavour - easy to leave it out
What about raw cashew butter as a sub for the vegan butter in the banana pudding. Artisana has a wonderful cashew butter but it is pricey. I have read that it is also good in chickpea cookie dough!
Great idea! Worth trying!
You know when you open a can of coconut milk the really thick milk solids? You could have used that in place of butter in the pudding. Or you could have just used a whole can of coconut milk, and if you were a little short of the two cups just add the remainder of water the amount with water
Great tips. I think that would have made it more of a coconut cream pie flavor though and taken over the banana.
OMG! You said my name! ❤ So cool! Close enough on the pronunciation. lol
Glad we got close!!!! :)
Marinate the tofu with lime and spices before putting it in the air fryer Tikka Masala? Lime is a great flavor modifier. Maybe coconut water instead of milk?
Coconut water would make it like soup - not a sauce.
Hello from Poulsbo, Wa!
Hello there!
@@pbwithjeremy Hi Jeremy! Hope to hear back from you soon whether you are interested in doing an interview.
I would try cashew butter for the pudding maybe? Or coconut milk
If you want - it's really just for a buttery flavour
Edgy veg mung bean egg recipe is better. It has nutritional yeast etc.
Brand new vegan recipe for cauliflower walnut mushrooms taco meat is the best and oil free.
Hello, I think why the broccoli recipe says to use half the amount of flour if you’re using gf is because it tends to make things sort of gummy 😊
Yes, you are right
Ephraim and Andrew look so much alike
Although the amounts would be off, I also use a can of white beans with about 1/3 cup of cashews. I don't like the idea of using so much of those either.
Great tips!
LoL got an ad for the governments myplate food pyramid 😂 no thanks
Hello from Wisconsin! ❤
Haha. Sorry. I have no control over the ads
Hi from Kenora Ontario,
Would a bit of avacado work?
Could!
What milk you used for the tiki masala?
I believe it was coconut - does it not say in the video?
How about apple sauce instead of the butter in the banana pudding?
The butter is purely for flavor - it's not doing anything scientifically, so if you don't want it just leave it out
For the banana pudding...what if you used a neutral nut butter like...cashew for the "fat" and a single drop of butter extract...? 🤷♀️
Butter extract is a thing?!? In that case you don’t need the nut butter. Use Aquafaba
Since no oil was used on the mushrooms, I would have done the last dip in the wet, then baked.
Try 'nopales' in Mexican dishes.
I see u using aquafaba a lot. Do u just keep it stored in the fridge & how long does it last.
Keep in fridge - should be fine for at least a week
Heat is in vegan butter..?
great music J
Thx
I've read recently that tofu should be used in moderation. Your thoughts? Also, have you tried aquafaba powder or store bought aquafaba liquid? What about the juice from beans other than chickpea?
Everything should be eaten in moderation, really. Variety is best for a healthy balance. Store bought Aquafaba sounds like a waste of $ if you’re already eating chickpeas. You could try the juice of an other white bean. Anything else will have a strong flavor with it.
Do you think tofu a few times a week is okay?
Yes. Based on all the scientific research I’ve read
Try silken tofu or tahini instead of the vegan butter. That might work.
It’s only for flavor. If you don’t want it, you can just leave it out. You don’t want to thicken it.
What about tahini
I’m not understanding the grading system what is an S?
Superb - I'll explain better in future videos
Thanks for that question! I have been wondering about the S too.
Try it with some sauce... that's a candle 😅😂😂😂
The pudding did look better after it was “creamified” 😄
Coconut butter might have worked as well-still fatty but with maybe less “other stuff“.?
So what you're saying is... your daughter was right about that immersion blender idea
Haha - yup!!!
No cap I'm trying to learn how to use video software for the first time to filter out the dishes clinking and mouth noises so I can watch this video 😢 I have misophonia
Sorry about that
Probably a good nonstick pan would work without using oil Jeremy
In theory!
Ok..a little oil spray wont hurt.
Guess thats why Dr Bernard always say " keep oil low."
Ketchup is banned from my house because of the high sugar. I use Taco Sauce or Salsa instead.
Sam gives away a lot of her recipes for free. We like many of them and no, not a weight loss recipe creator.😊
I can't figure out your rating letters.
It’s an internet rating system. I’ll put a guide at the front moving forward! Sorry if it’s confusing. S is the best. Means superb. Then A down to F
Why buy a cookbook that every recipe needs to be modified?
You might still get new inspiration. Modifications aren't that challenging once yo know how. But that's just me.