I love that you have done enough of these now to give a summary, and a clear summary it is, lol. Based on that, I would love to see you some if your personal recipes come to life 🤩
It’s a nice idea and I appreciate your optimism, but I don’t think so. 😂 Of course, without the sweetened soy milk, and with your suggestion of blending the final result, someone else could make a nicer soup (with the alterations). But there was no saving mine 🪦💀
Dylan Hollis has some great vintage recipes. We have made 2 so far & they turned out great. I even adapted 1 to be gluten & sugar free. Avocado bread. It was delish. Hubs made a pumpkin creation with Graham crackers
@MissBeeTownsend I wondered that when I bought a bag of chicken breasts frozen in broth with added sugar 🙄 Have you tried oat milk in your savory recipes? I found a local brand here that tastes really close to cow milk.
Ooh yes, I love oat milk! It’s my favourite milk alternative. Especially in coffee. I usually buy a “no added sugar” soy milk for cooking as oat milk is very expensive in France for some reason (actually all the sugar-free milk alternatives are as the default is added sugar and it apparently costs more to put one less ingredient in 😂).
Well, at least the added sugar will cancel out the salt a bit 😉. I feel your pain, though. I tried every plant milk available and nothing really appealed to be (too watery, too sweet, too soy-y etc), before Alpro came out with their 'No Milk' last yeat. And by now, there are more affordable discounter versions available, as well. Lidl, for example, has ' Vemondo No Milk' and I swear, it tastes almost like cow's milk. It's oat based, but not sweet and has the correct consistency and fat content. If you're still in France, you might be able to get that? Wierd about the carrot soup, though. Were stick blenders not a thing in the 50s? I love pureed vegetable soups. I make a batch at least once a week, in the colder months. It's awesome, having something warm and filling prepared, that only takes 2 minutes to heat up. Plus, they're healty and inexpensive, so what's not to like?
Haha yes I definitely think that balancing out occurred in the salad because I was shocked it tasted ok after tasting the dressing alone! I haven’t tried the Lidl milk. Thanks for the tip! Yeah so many great soups out there. And velouté is such a big thing in France that I’ve been spoiled for choice with good soups. This one didn’t stand a chance! 😂
I think the food of the 50s was more heavy and filling. They didn´t care for food being healthy back then and didn´t have the knowledge we had I assume. Personally I don´t use any salt when I had salt on this day from any produced product like soja milk or produced tomato sauce.
Good point. And same here. If I use bouillon cubes or stock I don’t add salt either. It just overwhelms the other flavours. I suppose taste is also partly about habits too. I like savoury over sweet. I don’t add sugar to anything and I rarely eat or make desserts. So I probably have a lower tolerance to both than people who perpetually add salt or have a sweet tooth. I’m sure palettes of the 1950s were adapted to the habits of the 1950s.
I feel the soup in particular was done an injustice with soy milk instead of what it called for. That makes a huge difference in taste. I understand the "moral standpoint" on it, but at least acknowledge in your review that neither dish was prepared as instructed. So if you removed the opinion of animal products, and just "tasted" the food as intended, it probably is a decent recipe? 🤷🏻♀️
Personally I would love to see videos with your favourite recipes.
Oh good! I’d love to share! Thanks for the feedback 💖
Also please share what you eat/make in a day
I love that you have done enough of these now to give a summary, and a clear summary it is, lol. Based on that, I would love to see you some if your personal recipes come to life 🤩
I'd love to see what you normally make!
Yes your own recipe 😊
Your personality is darling. Also, I love that apron.
Thanks Michelle. You’re very sweet 💖
I think you could salvage the soup with a cooked stalk of celery, a clove of garlic and some dried/fresh thyme and blend it all together.
It’s a nice idea and I appreciate your optimism, but I don’t think so. 😂 Of course, without the sweetened soy milk, and with your suggestion of blending the final result, someone else could make a nicer soup (with the alterations). But there was no saving mine 🪦💀
Dylan Hollis has some great vintage recipes. We have made 2 so far & they turned out great. I even adapted 1 to be gluten & sugar free. Avocado bread. It was delish. Hubs made a pumpkin creation with Graham crackers
I am so excited to try this! Also, off topic but the music is so relaxing! Who is the artist?
Would love to see videos regarding food ♥
"Hi" 🙋.
(😄😄 jajaja.... ok.). 👍👍.
Happy weekend.
🌹🌹🌹....
I'd love to see your own personal recipes 🙂 And it's frustrating how everything seems to have added sugar now. At least here it the States, it does.
Is it a backlash against the health craze?! 🤔
@MissBeeTownsend I wondered that when I bought a bag of chicken breasts frozen in broth with added sugar 🙄 Have you tried oat milk in your savory recipes? I found a local brand here that tastes really close to cow milk.
Ooh yes, I love oat milk! It’s my favourite milk alternative. Especially in coffee. I usually buy a “no added sugar” soy milk for cooking as oat milk is very expensive in France for some reason (actually all the sugar-free milk alternatives are as the default is added sugar and it apparently costs more to put one less ingredient in 😂).
The salad does sound wonderful- but I’ll skip the 🥕 ❤❤❤
We can definitely do carrots more justice 🥕✊
Fellow vegan and vintage enthusiast here- please share your own recipes. Thanks Bee!
Thanks for the feedback! Will do ♥️
Hello miss bee and nice recipe 👍😊
Thank you so much
@@MissBeeTownsend you're welcome
Cool 😀
Часы надо снять,а фартук одеть повыше .Красивую блузку можно испачкать!
Well, at least the added sugar will cancel out the salt a bit 😉.
I feel your pain, though. I tried every plant milk available and nothing really appealed to be (too watery, too sweet, too soy-y etc), before Alpro came out with their 'No Milk' last yeat. And by now, there are more affordable discounter versions available, as well. Lidl, for example, has ' Vemondo No Milk' and I swear, it tastes almost like cow's milk. It's oat based, but not sweet and has the correct consistency and fat content. If you're still in France, you might be able to get that?
Wierd about the carrot soup, though. Were stick blenders not a thing in the 50s? I love pureed vegetable soups. I make a batch at least once a week, in the colder months. It's awesome, having something warm and filling prepared, that only takes 2 minutes to heat up. Plus, they're healty and inexpensive, so what's not to like?
Haha yes I definitely think that balancing out occurred in the salad because I was shocked it tasted ok after tasting the dressing alone!
I haven’t tried the Lidl milk. Thanks for the tip!
Yeah so many great soups out there. And velouté is such a big thing in France that I’ve been spoiled for choice with good soups. This one didn’t stand a chance! 😂
Sojade is my favourite, no sugar, very simple recipe and made in France! :)@@MissBeeTownsend
Craftswomen!🎉
Yes your own food please
I think the food of the 50s was more heavy and filling. They didn´t care for food being healthy back then and didn´t have the knowledge we had I assume. Personally I don´t use any salt when I had salt on this day from any produced product like soja milk or produced tomato sauce.
Good point. And same here. If I use bouillon cubes or stock I don’t add salt either. It just overwhelms the other flavours. I suppose taste is also partly about habits too. I like savoury over sweet. I don’t add sugar to anything and I rarely eat or make desserts. So I probably have a lower tolerance to both than people who perpetually add salt or have a sweet tooth. I’m sure palettes of the 1950s were adapted to the habits of the 1950s.
I feel the soup in particular was done an injustice with soy milk instead of what it called for. That makes a huge difference in taste. I understand the "moral standpoint" on it, but at least acknowledge in your review that neither dish was prepared as instructed. So if you removed the opinion of animal products, and just "tasted" the food as intended, it probably is a decent recipe? 🤷🏻♀️
why would you use soy! Cream would have been a better choice as per the recipe
Because I’m vegan
Boo! Sugar in soy milk.
Right?! Just rude!
Would it be stupid to add a smidge more salt to counteract the extra unwanted sugar? I only ask cuz I have terrible instincts in the kitchen 🫤