A big yes for lactic acid. Adds that tartness without the flavor of vinegar or lemon juice. Depending on the recipe, it may not matter much, but for some things, I really don't want that vinegar/lemon flavor.
watching days later...pepperoni crumbles from oats sounds divine to put on pizza or sprinkled on pasta...I never cared for the taste of meat, but love the spice taste in sausage or pepperoni and not thrilled with the greasiness of beyond meat type sausage
I once made a cake in a slow cooker. The recipe said to put a double layer of paper towel before putting on the lid. That took care of the moisture problem.
I always make a ton of food. Never got out of the habit from when my kids were home. Now there’s just me and I still cook big meals. Makes for a lot of freezer meals.
OK, you guys are single-handedly responsible for me just biting the bullet and ordering a Ninja Creami! I got Kathy's Ninja Creami cookbook too! Looking forward to the next one.
. . . gotta be honest, I usually prefer your family cooking vids over your interviews, but, Kathy Hester was a must see for me as she us a treasure trove of knowledge & I love her unique & ultra-special personality.... thx Jeremy for your ongoing time & energy for the good of so many & God Bless You So Much.... 🥰
Love Kathy! I bought so many of my appliances due to her videos 😂. Just wondering about the corn butter - I’ve made it but it's chunky. Just wondering if it could be done up in the creamii to “creamify” it.
I am a touring cyclist, also plant based eater and I never have a plugin while camping...lol but I do make plant based pasta, soup and beans n rice and then dehydrate it so it is easy to pack on my bike. Kathys camping experiences made me laugh out loud cause I cannot imagine taking a slow cooker with me. Love Kathy she is such a sweet soul and so savvy in the kitchen.❤
For my IP, I researched different recommendations for cooking beans and grains from folks known in the vegan community or with Instant Pot cookbooks and was amazed by how different they were. So, being the scientist that I am, I made up a spreadsheet and noted what happened when I did different things - cooking time, release type and time, liquid to ingredient ratio. Eventually, I settled on what worked for me for my doneness preference. Will add that I live at just over 6000 ft. elevation, so that can have an effect as well. It sounds like a lot of work, but really it wasn't and even when it wasn't perfect, it was certainly edible, so not like I was throwing away food.
Where do you get your soy beans? Is soy milk better than cashew milk. That’s what I’ve always made.I don’t use much milk so only make like 2 cups at a time .
A big yes for lactic acid. Adds that tartness without the flavor of vinegar or lemon juice. Depending on the recipe, it may not matter much, but for some things, I really don't want that vinegar/lemon flavor.
I agree!
Added liquid smoke to my last batch of cheese and it was amazing - don't know why I never tried it before.
Yay!
watching days later...pepperoni crumbles from oats sounds divine to put on pizza or sprinkled on pasta...I never cared for the taste of meat, but love the spice taste in sausage or pepperoni and not thrilled with the greasiness of beyond meat type sausage
I once made a cake in a slow cooker. The recipe said to put a double layer of paper towel before putting on the lid. That took care of the moisture problem.
... wouldn't it just sink into the batter though?
Great interview. Love Kathy! She is so creative and always coming up with something new!
I always make a ton of food. Never got out of the habit from when my kids were home. Now there’s just me and I still cook big meals. Makes for a lot of freezer meals.
So smart!
Such a great episode!! I learned a lot! Thanks Jeremy and Kathy!
Our pleasure!
Hi Kathy and Jeremy, great show. I love watching both of you on your RUclips channels.
OK, you guys are single-handedly responsible for me just biting the bullet and ordering a Ninja Creami! I got Kathy's Ninja Creami cookbook too! Looking forward to the next one.
Nice! I feel like I'll be getting one in the very near future....
So good to see you rubbing elbows with vegan royalty
Agreed :)
Great interview with Kathy, she's the best. Much love from Spain ❤️
🥰
. . . gotta be honest, I usually prefer your family cooking vids over your interviews, but, Kathy Hester was a must see for me as she us a treasure trove of knowledge & I love her unique & ultra-special personality.... thx Jeremy for your ongoing time & energy for the good of so many & God Bless You So Much.... 🥰
We have videos for all types of people!
Hi y'all
Hey hey
Thanks Kathy and Jeremy. I thoroughly enjoyed that chat and learned so much.
Glad you enjoyed it
Search "vegan cauliflower butter". Basically just cauliflower, salt and psyllium husks. For butter, the taste we want is the SALT...use celtic salt.
Hot tip!!!
Love Kathy! I bought so many of my appliances due to her videos 😂. Just wondering about the corn butter - I’ve made it but it's chunky. Just wondering if it could be done up in the creamii to “creamify” it.
How did we not think of that idea! Send her that question on social and see what she says!
I love my ninja creami.
Kween Kathy is the goat
😊
Joanna from upstate New York. Love you both
Thank you Joanna!
Was not expecting to enjoy this as much as I did, yet here we are. Kathy is so great!
Yeah!
I am a touring cyclist, also plant based eater and I never have a plugin while camping...lol but I do make plant based pasta, soup and beans n rice and then dehydrate it so it is easy to pack on my bike. Kathys camping experiences made me laugh out loud cause I cannot imagine taking a slow cooker with me. Love Kathy she is such a sweet soul and so savvy in the kitchen.❤
You rough it more than I do, for sure. But dehydrated meals can be amazing. I've even brought my Vitamix with me before 🤣
you crack me up 🤣😂@@KathyHesterVeganRecipes
Great interview, and yay for witchy cookbooks!
Watching the replay. Excited to hear Kathy.
❤
Kudos for the vegetarianism in the 80s
Right?! Thanks!
Costco has the Creami on for $159.99 with 4 pints right now in Ontario.
Dammmmmn....
That is an amazing deal. I say grab one!
Think that will be next week. Still $199.99 at my store today.
@@pbwithjeremyNot too late. Sale starts May May 6- June 2. You have plenty of time Jeremy.
@@inksslinks319 sorry, I just got the flyer and it is starting May 6 to Jun 2. Should wear my glasses. :)
Hi Jeremy. So great seeing both you and Kathy in this video! Thanks so much!
Our pleasure!
That strainer for soymilk is the BEST!!!! I saw you had it on your channel Kathy, ordered & LOVE it!! Now waiting for your okara cookbook 😄
Next year I think.
For my IP, I researched different recommendations for cooking beans and grains from folks known in the vegan community or with Instant Pot cookbooks and was amazed by how different they were. So, being the scientist that I am, I made up a spreadsheet and noted what happened when I did different things - cooking time, release type and time, liquid to ingredient ratio. Eventually, I settled on what worked for me for my doneness preference. Will add that I live at just over 6000 ft. elevation, so that can have an effect as well. It sounds like a lot of work, but really it wasn't and even when it wasn't perfect, it was certainly edible, so not like I was throwing away food.
The elevation changes it a ton! That’s amazing you made all those tests🥳
You're my kind of nerd :)
Hi Jeremy watching replay. I love Kathy too
Thank you so much xxxooo
Love Kathy!!!❤❤❤❤
Aww...thank you!
Where do you get your soy beans? Is soy milk better than cashew milk. That’s what I’ve always made.I don’t use much milk so only make like 2 cups at a time .
I get mine on Amazon.
Same - we get our soy beans on Amazon - or at Bulk Barn in Canada