Honey, you’re why I went vegan. Im a southern girl, born and raised; never saw myself going vegan but here we are! Vegan and loving it! THANK YOU for all your hard work...it’s so appreciated. 🙌🏼💚✅
It is INCREDIBLY hard going vegan in a southern family! My Mom is always trying to poke some sort of meat in me because "you cant be getting enough protein" and you have to be aware of things that may have been cooked with bacon grease or contain fat meat
Brittani Scott Sarah's amazing!! a vegan southern girl wrote a vegan cookbook called Sweet Potato Soul, same name as her channel. Enjoy being vegan it rocks!
Awww thanks y’all! Yes! It’s a bit difficult going vegan in the south. I veganized my biscuits and gravy though so we’re good! 🙌🏼😜❤️ I’ll def be searching out that cook book too! Thanks so much for the recommendation.
Sarah, I make soy milk and the more you boil it, the less beanie it gets. I also add 1 tsp. Of vanilla, Two pitted dates and 1/8 th tsp of xanthyn gum , so it will last longer in the fridge.
That's so interesting! Maybe I'll try it once again and boil it for longer -- thanks for the tip! And I have some xanthan gum in my cabinet I never know what to do with haha.
Eugenia Sincovich yes, the xanthan gum will thicken it a bit and I add it in after the milk is completely cooled. It takes 1/8th tsp. To 4 cups of milk. Put in blender and mix or about 1 minute.
I'm from a country which soy milk is one of the most common foods for breakfast. When they make soy milk they usually bake the beans for about a half - 1 hour at 110C, and add a few peanuts before blendering. I have not tried yet but a lot said that it can reduce the beanie flavor.
Wow I’m seriously impressed with the amount of time and effort you put into this video. All those recipes sound so time consuming! Thank you for all that you do 👍🏻
Educated Melanin some recipes were easy and some were more complicated, but nothing outrageous. Most of the time he quick soaks cashews for instance, so you could be prepping something else while that's happening for 15 minutes. Some steps seem daunting (like I've never fried sage leaves before!), but it was actually VERY quick and easy and a beautiful and flavorful addition to the meal. I didn't find any of the ingredients difficult to find. All of the recipes have been loved, both by adventurous eaters and picky eaters so far!
Educated Melanin none of the recipes I tried had ingredients I've had a hard time finding. I've lived in rural NH where there is one grocery store and closest WF was a full three hours away and NO vegan store anywhere nearby, to Boulder where it's easier being vegan. These are things like apricots, nuts, breadcrumbs, etc.
GAZ IS AMAZING. EVERYTHING I HAVE MADE IS AWESOME. HE IS GREAT AT PUTTING RECIPE TOGETHER WHERE YOU USE SLOWER MOMENTS TO ACCOMPLISH SOMETHING ELSE YOU WILL NEED. OUTSTANDING. REALLY.
I used to work for a vegan cheese company where we used buckwheat for the rejuvelac, try it! Our cooking method was almost the same as yours except the before cooking mixture was a little runnier so we just added agar powder straight without water and some tapioca starch (probably any starch powder would do) with a half teaspoon of vegan lactic acid, after cooking we let it sit for two days in a controlled 60 degree environment then it was ready to eat. If you ever get the hankering to make that rejuvelac again I would urge you to try this method, soooooooo tasty.
Alex Reith Hey yeah we left them on cooling racks over baking sheets. The room we left them in was basically like a walk in fridge but it wasn’t cold so the temperature moderator thing (I’m obviously not very technical lol sorry) had a fan that would create air flow and we also ran a small dehumidifier inside. I think if you just left them on a covered tray they’d likely sweat and go mushy. You definitely want it to dry out on the outside a little, the inside will still be moist. I hope that helps!
Alex Reith perhaps for at home, maybe have them over a cooling tray with a clean towel or cheesecloth wrapped around the whole tray? I wouldn’t say the dehumidifier is essential but yeah definitely they’ll need to breathe.
Love your cookbook reviews, Sarah. They're very detailed and 100% honest and that's important to me as a viewer. I haven't used this book a lot and I might need to get back to it. One of my all-time favorite recipes comes from this book and I make it all the time: the Zen & Now (Now & Zen?) Burger. I always have a half batch in my freezer. Full recipe makes 18 burgers and I only make 9 at a time. They're hands-down the most convincing and delicious homemade vegan burgers I've ever made. Recipe is perfect as is (although I sometimes add some extra salt) and it's even suitable for grilling on a BBQ. I used to love the cultured butter but I can now find a great organic vegan margarine that has the same cultured taste at my local supermarket so that's what I buy. I try to stay away from vegan butter anyway now so it's an occasional purchase. When I was still making Miyoko's though I never used the lecithin and always used aquafaba instead. Worked a treat. Have you thought about cooking the beef seitan in your Instant pot instead? It would work well, especially if you plan to make a log to shave it next time. That's how I do all my seitan: steam mode, wrapped in parchment paper, for 35-40 minutes. There are also some Instant Pot poaching recipes for seitan but I'm too lazy for that. The Mac&Cheese powder is pretty good if you're in a pinch if I recall correctly. It's the mac & cheese equivalent of packaged ramen noodles: it does the trick when you need something fast but it's not as good as the proper homemade kind. I think I recommended this book to you a while ago but just in case, here I go again: Bold Flavored Vegan by Celine Steen is a little-known gem that blows away a lot of famous cookbooks. I really think you would like it and would love to watch a review of it. It deserves to be more well-known. It's worth it for the staples section alone but the recipes are top-notch as well. Many of them have become staples at home.
I was SO curious about that burger recipe! I was having trouble deciding whether to test the burger, the steak, or the ribs for this video! It's good to know aquafaba works instead of the lecithin! I may have to give that a try next time! And I keep meaning to try making seitan in my instant pot -- so many people have recommended it. Next time!! :)
Those recipes did seem to take a lot of work. I won’t be making any of them but I greatly appreciate you making and reviewing recipes for all of us...thank you so much!! ❤️ anything you post!!!
Thanks for the review. I bought the book a year ago and so far only made the butter. The butter was very good and pretty easy to make. Your honesty was appreciated!
I LOVED this video! Of course i like all of your videos, but I did like the style more of you showing some video of you making the recipes and then being able to sit back and get your honest review about what you ate. I kind of hate when people review cookbooks and whether they were sponsored by a company or not they tend to butter it up, but you didn't and i appreciate that. I hope to see more videos like this again in the year :)
I LOVE THESE COOKBOOK REVIEWS. PLEASE DO ALL OF THE ONES YOU MENTIONED AT THE END, IF YOUR HEART DESIRES IT. TAKE YOUR TIME, DON'T FEEL PRESSURED TO SPIT THEM OUT EVERY WEEK. I TRULY ENJOYED THE FORMAT OF THIS VIDEO.
Wow this looks amazing!😍 So happy to see you again, we took a bit of a longer break from YT (a year 😅) but we are back again like you😁So totally understand the struggle, thanks for doing this from every vegan out there🌱❤️
I'm not vegan or vegetarian but I do think mushrooms are natures BEEF. The best veggie burger I ever had I made following a Food Wishes recipe for a mushroom burger using minced mushrooms. You could NOT tell that wasnt meat in a burger.
Love the honest review! Fish sticks and vegan steaks sound incredibly nice. If there are recipes are too challenging or time-consuming, then yes, it’s VERY difficult to motivate myself to make them. Sometimes it’s worth it though!
Yes! Thank you for your honesty here. I got this cookbook as a gift a couple years ago and I've been trying to cut down on my household waste, so I loved the idea of making all these things from scratch. I had this grand plan to do the whole thing in a year, Julie & Julia style but that was very short-lived. Every time I've bought a jar of mayo or carton of soy milk, I've felt so guilty cuz I *could* just make it myself, but dang is it time consuming (and I totally agree about the beany-not-beany soy milk). Hearing that you felt the same is super validating! Recipes I did try and love: - Cashew milk/cream (my new staple, SO easy) - Ketchup (see above) - Dijon mustard (ditto) - San Francisco Fab Cakes (not as easy but holy cow so good) - Un-Pork (pretty good but it did take a while as well)
Is everything ok? You seemed very serious in this one. Just wondering. Loved the video, it indeed was overdue kkkkkkkkkkkkkkkkkkk Sounds like a lot of science experiments.
Ok Sara best critique ever ! I am totally ready for a Sarah Sullivan cook book as I I have made 75 percent of the recipes or ones you’ve tried and they where all excellent easy to do and delicious!
I think you should try out "first mess" by Laura wright. Plant based lots of gluten free all vegan recipes. For me it is the perfect transition from a "junk food vegan" diet eating lots of gardein products and considering simple salads with just lettuce and tomatoes my " veggies" . The recipes are easy to understand and other than some different types of flours and a couple specific oils ( like sunflower) all ingredients are basic . Which I am sure you can swap the flours out for your preference. But I think you would absolutely love love love this cook book and I would love to see you review it!
I second the rec for The First Mess. Outstanding cookook. Moroccan Stew, Salted Caramel Shake, Mega Clump Granola, Scrambled Chickpeas, Quino Risotto, Eggplant Bolognese, Fudgy Brownies etc... So many delicious recipes that have become staples in my house.
I really loved this video. I don't usually have the patience that it takes to make these kinds of recipes so I appreciate your reviews so that they can direct me to the better ones, It might be a good idea to include a taste test at the end with Eric and maybe other guests to get their impressions as well!!
I just got this cookbook, and so far i have really enjoyed the almond creamer, the unpork, and the yogurt recipes, and that making fake meat and dairy from scratch helps to cut back on waste.
I purchased Miyoko’s cookbook a week ago and have loved everything I have made. I did notice the videos you shared don’t appear to be the same as the ones Miyoko has demonstrated on RUclips. You may not be preparing the recipes the same. I did notice too, the longer you simmer soy milk, the less beanie taste it has. I have also read if you put a little balsamic vinegar while simmering, it will get rid of that completely. My mozzarella turned out great as did my butter. Very excited to try more of the things she has featured in her cookbook.
I have this book also, but I am in the same boat as you were before you tried it. Intimidated by the recipes themselves and a little worried to waste money/excessive time on recipes that don't turn out 😬 Good for you for going for it!! I'd love to see the Mississippi Vegan cookbook in action! 😁
Honestly I have tried quite a few seitan recipes and the best one I have tried and the one I will continue to use is Sam Turnbull It Doesnt Taste like Chicken recipe ruclips.net/video/g3Hmqp4dZmw/видео.html. She uses lentils with the VWG and it gives it a really great texture and taste. You will see by the reviews that a lot of people have made it and really liked it (including me). It is great for thinly slicing as well.
I also have that cookbook. Of everything I have tried her un-ribs are by far the best I have ever had!! I have made them 6x at least!! Those are worth effort for sure!! Great honest review. Thanks!! Yes please review Avante Garde's cookbook!
I have this book and used it a lot at first and then it went by the wayside. I need to dig it out again. The beef is good for gyros if you like those. I used to slice it really, really thin....like shaving it.
Could you do a video on how to make vegan yogurt with the instant pot? I have one but have no idea how to use that function and would love to make coconut yogurt at home.
About the soy milk, here in Peru is very common to drink homemade soy milk, it is made very similarly to how you made it, we just add sugar too (and drink it hot). And I personally love the flavor of it. I can't stand store bought soy milk, so I think you don't like it because maybe you aren't used to it
Would love to see a review of Mississippi Vegan next! And thank you so much for this review, I have this book but I have only made a few recipes from it. Mainly the ones that don't require so much time or special ingredients
I actually really love this cookbook. My favorite recipes are the "meats" - I've made the unchicken, unpork, and unribs with great success. Thanks for the review!
Thanks so much for the awesome, honest review!! When you have time, I would LOVE to please see your tweaks to the cultured butter recipe!! Also, can you please review Chloe's new cookbook Flavor? And the Edgy Veg cookbook? Great to see that you are back (although I -and hopefully everyone- totally understand that you should take as much time for self care and music as you need!!)
Maybe it’s different in the US but as much as I love the hot for food cookbook ( I got it for my birthday in December) some of the ingredients in the recipes are still so specialised over here ( the UK) that I feel quite limited in the recipes I can make from it. I love the saved by Seitan recipe and made it for Boxing Day tea, which even my picky, carnivorous husband liked. I think this particular book’s recipes would end up costing a fortune to make here. Thanks for the honest review. I love all your videos Sarah 💕
I made the soy milk and thought is was great and not beany at all. I used organic/non gmo beans from an Asian market. Mine was rich and creamy better than store bought but way more more time-consuming. I was a little disappointed with the book in general as well and haven’t used it in ages! I was expecting more easy practical staples. I totally agree with you recommending Hot for food and Avant-garde Vegan cook books as they both have a lot of delicious recipes.
Interesting! Some other people told me that I should try boiling the milk for longer after straining...I may try that next time. I thought it might be user error that I disliked it so much, so I made it 2x with the same result. :( But I will say, the texture was quite nice and creamy!
@@SarahsVeganKitchen maybe you could try Maangchi's way of making soymilk. Her process is different, she soaks the beans overnight and deskin them first, then she steams the beans, then blends it.
The butter recipe is worth having this book in my collection for me. I have tried quite a few other recipes in the book, but I don’t love them. I have been waiting for your take on this book, thank you for getting it out:)
I’m not vegan, and likely never will be because I am an anemic and hypoglycemic and rely on meat on a heath basis, but I watch your channel constantly because I find it so fascinating.
You can flash freeze the cookie balls instead of rolling out a log. Then you don't need to worry about waiting for it to defrost before slicing. And you can bake the balls straight from frozen :)
I also have this book, and totally agree. I am quite an adventurous cook and every time I've made something from it all the effort doesn't seem like its worth it at the end.
I have the same book (the portuguese edition isn't that preety tough). And I gotta say the best part is the sauces and broths. But yeah, most of the recipes take a long time. I really liked the pepperoni, and have tasted the breakfast chorizo, and I think her style of gluten is like you described, a bit soft for me too. Most of the times I have had to add extra vital wheat gluten. Although, I loved the book. It has taught me so many good techniques and flavour options. I enjoy doing things from scratch (industrialized vegan products are also very expensive in Brazil yet), so if fit me very well. Thanks for the review :)
My mom gave me this cookbook last year for Christmas. I haven't tried as many of the recipes as I'd like to but I'm all over the vegan cheese and glorious butter recipes. I freeze then thaw the vegan cheese before grating them and the butter worked very well in Christmas cookies this year. I eve made a video of the butter recipe on my channel. :-)
As someone who has had this cookbook for about 3 years I definitely agree that the seitan/mock meat recipes can be kind of weird. Definitely had the same experience as you with the fish sticks (except I made the "golden nuggets", instead). The mac and cheese mix is good as long as you're not expecting mac and cheese, lol. My favorites from the cookbook are definitely the baking mixes (peanut butter cookies and the chocolate cake are pretty good.) The yeasted sweet pastry dough is a very good base recipe as well (I made some danishes out of them). Also, there is a recipe for whipped cream in there that I seriously did not think was going to work but after rechilling the mixture and whipping again (with everything very cold) it did whip up almost exactly like whipped cream (it does take quite a while, though) and was solid enough to put on top of a cake. I would not recommend the oat gelato, the flavor and texture were both nasty.
Thanks for trying some out. I get this from the library when I want to convince myself I am a serious cook. Some would call me a great, but simple cook. As a traveler, foods don't taste the same, and cooking method changes. Miyoko had to sell her stuff as we are all not willing to do the work. You basically hit all the recipes I keep drooling at. Thanks.
Thanks for this video! I've been working on her mozarella recipe for about 5 months now and I've finally found the perfect combo and it's now even better (barely) then the store bought version. I was reading her unsteak recipe and wanted a visual and second opinion first before starting!
Hi Sarah! I was wondering if you've ever made anything from Sweet Potato Soul's cookbook? I bought it a couple weeks ago and have made several of her recipes and loved them. I highly recommend this cookbook. It's great for new vegans and new cooks, I think.
I’ve been waiting for this for ages! Thanks so much Sarah. I know you mentioned you had a particularly hard time finding certain ingredients, did you have to order any of it online (besides amazon)? I live in Australia and the city I live in is particularly isolated, so I might not even be able to get them if they are available online for you. Love the videos, you have such an infectious personality ❤️
And as for the online shopping thing, it’s just a general question for the cookbook!! I want to buy it, but if I can’t get half of the ingredients it’s not worth getting it 😂
I did have to pick up a few ingredients from my local Asian market -- but not for any of the recipes in this video. (She requires certain types of seaweed/dulse, etc. for a few recipes.) But I'd say there are still a good number of recipes you could make without fancy ingredients, provided you can at least find the vital wheat gluten!
I have found all the ingredients very easily through amazon. I live in a small town as well where pretty much everything has to be ordered online anyway. I really liked Miyoko’s cookbook and have had great results with everything I have made. Excited to more more of her cheese recipes.
Spot on review. I loved the idea of this cookbook but just can’t commit to buying all of the random ingredients and putting in the time. I didn’t try the mayo but I will now.. There’s certain things that I will always make from scratch like nacho cheese, thank you Lauren Toyota, But theres so many amazing vegan products on the market that we no longer have to make everything from scratch. I also make the toll house cookies but I use applesauce for my egg replacement. BEST COOKIES EVER! And I didn’t need to buy coconut sugar or yogurt.
Holy crap girl! This is my favorite book, all the recipes are amazing, and I’ve been binge watching your channel and came across this one and couldn’t believe I hadn’t seen it before! Duh cuz it’s new wooo
And btw, I love this book because I’m a diy gal and because I live in a country we’re vegan cheese, vegan butter, and all that stuff (never mind seitan or tofu) is hard to come buy and very expensive!
The book is pretty inspiring! I can't believe all the effort she must have put into developing these recipes. I will definitely make a few more on days when I have extra time to cook.
I would like to share my recipe for homemade soy milk. Soak the beans for 12 to 24 hours (this step eliminates most of the bitter taste coming from beans) Blend the soaked beans with a little filtered water, for a minute (Although I need to add I don't have a blender, I use a food processor and it works just fine) Then you put your blended beans and filtered water to a large pot and add a tablespoon of sweetner of your preference, a dash of salt and a teaspoon of cornstarch. Salt acts as a preservative, cornstarch prevents seperation as it waits in the fridge. After it boils, you turn the heat down to medium low, but keep an eye on it because it can boil over VERY quickly. Simmer for at least and hour. You don't have to do anything while it simmers, other than occasionally stirring. Soy beans just need to cook for a long time to eliminate that beany, bitter flavor. I start the recipe with 3/4 a cup of dry beans and a liter of water. As it simmers water evaporates, so I add some more at the end to my taste. After I sieve the mixture, there is about 1,5 liters of milk left, apart from okara. I use remaining okara instead of chickpeas in falafels etc. I was going to say that I hope you give it a try but I make this recipe just because soymilk is so damn expensive where I live. If I were you, I wouldn't bother :) I love your videos, and admire you honesty 😊
Hey Sarah, I don't know if you've ever heard of this technique for culturing nut milks, but I've seen the stems of small chili peppers used as they contain a bacteria that's similar to rejuvelac I think. Cooking with plants has a video on this when she makes vegan yogurt with that technique. You use only the woody stem part so it doesn't impart the chili flavor into your milk. Thought you might find that interesting!
@@SarahsVeganKitchen ruclips.net/video/fQ-KSVvd3Hg/видео.html Here's the video I was talking about, had to look through my history. It's interesting at the least. Thanks for these cookbook reviews! I love Miyokos butter recipe and use it regularly but I find I also have to tweak her recipes a bit for my tastes.
Thanks for doing the heavy lifting. I really had such high hopes for Myoko products and especially the mozzarella but I'm just not a fan and imagine these recipes replicate the tastes and textures of purchased items. I'm with you on the already great ones available like FYH and Daiya. I'm trying to locate Good Planet and Violife mozz as I hear they are wonderful. The "steak" looks interesting but way to much trouble. Mayo? I've tried them all and always come back to Earth Balance's MINDFUL MAYO and it's a staple in my home. Gardein's vegan Fish sticks(?) and Crab cakes are great and already made. I sincerely appreciate your taking the time to make some of these and reviewing the results.
Been waiting forever for this review!!! I agree with you on some of the recipes. I have the book as was put off on doing some of the recipes because of the time. I wish some of the recipes were a bit simplier on buying out of way products. I do genuinely appreciate this book but I wished miyoko simplified a bit of her recipes. I love hot for foods cookbook. You said hot for food as Im typing this. Now im not an average I like to go beyond and above learning new things. Got for food sparked that a bit more for me than miyoko's did. Sure miyoko's had some terms or items I never knew of but that didnt spark my interest enough to keep turning the pages. I love this review and your honesty per usual! I cant wait for more 2019 things you have planned! 😊🤗
I love this style of video, very sophisticated! Love your insight!!! I too have never found a homemade soy milk recipe I’ve ever liked. Maybe try a blend of soy beans and possibly coconut or almonds, just a thought!
It is clear you put a lot of work into this video, which I'm really appreciative of. I'd say this cookbook is a miss. I'd love to hear your opinion on recipes pulled from Gaz Oakley's Vegan 100.
I love the shots of how you filmed the recipes. I have this book and haven't made many of the recipes yet, but I am intrigued with the different condiments. Will definitely try the oil-free mayo!
I've had this book for a couple years and the only recipes I had made up until recently were the real burgers and the no knead bread. I made the burgers so long ago that I don't even remember if they were good, but I really recommend the bread. It does require prep a day in advance but it turns out great, better than a lot of freshly baked bakery bread I've had. I have started cooking from my cookbooks a lot more recently and I made the okara crab cakes from this book because I had made the soymilk from Non Dairy Evolution and used the okara for the cakes. They were good, but I did add things for my personal preference like corn and extra bell pepper and dill, and I will say I still prefer the ones I usually make that are my own recipe with hearts of palm, chickpeas, and chickpea flour as the base. The wasabi tartar sauce though is great, which I made using the oil free mayo. I love that mayo. I always keep in on hand since I first made it about 2 months ago. I know what you mean about the consistency, but after finicking with it a bit I now blend mine for a super long time (I do have a high powered blender) and add a bit extra xanthan gum and it comes out almost with a whipped consistency. Thanks for the tips about the fish sticks, I will probably avoid them next time I have okara lying about. Disappointing because I was looking forward to those. My non-vegan partner is always flaunting his fish sticks around and making me crave them. Let's see... The ranch is good but I prefer my own recipe, and the marinara is pretty standard, I usually just end up making that my own as well after trying to follow recipes because I like what I like. Oh I also made the white cake baking mix and made raspberry muffins that were ridiculous but I will never make that again because it was too good and I need to lose weight lol. Anyway sorry this was so long. I appreciate your review and look forward to future cookbook reviews, especially the Mississippi Vegan one, I bought myself that one for my birthday because my partner is from Louisiana and loves southern food, but I haven't made anything from it yet. You should also review the Sweet Potato Soul book!
I always add some brewed coffee to my spaghetti sauce and chili =D Just like the cookies, you can't taste that it's in there but it elevates the flavor a lot!
Great video, Sarah! Thank you! One thing to keep in mind is that altitude changes ALOT about cooking & baking & I believe you're at about 7K ft, correct? I grew up in Portland (basically sea level) and had a catering business so I cooked alot for years....then I moved just south of Colorado Springs (7k Ft) & suddenly ALL of my recipes didn't work for me - something was always 'off' in all of them, until I starting tweaking to adjust for altitude. :)
I'm at about 5500ft here and I have noticed cook times are a little weird and sometimes my cookies come out zonky. I have a friend who lives about an hour away where it's higher up and she notices it a lot! So interesting.
That's true about both Miyoko's cookbook: some recipes just don't work. I don't know what it is... maybe she has magic hands and we don't. Still, I love Mioko and her contribution to the vegan community.
Honey, you’re why I went vegan. Im a southern girl, born and raised; never saw myself going vegan but here we are! Vegan and loving it! THANK YOU for all your hard work...it’s so appreciated. 🙌🏼💚✅
Aw thank you so much! Honestly that makes me so freaking happy. :) You're amazing!
It is INCREDIBLY hard going vegan in a southern family! My Mom is always trying to poke some sort of meat in me because "you cant be getting enough protein" and you have to be aware of things that may have been cooked with bacon grease or contain fat meat
Brittani Scott Sarah's amazing!! a vegan southern girl wrote a vegan cookbook called Sweet Potato Soul, same name as her channel. Enjoy being vegan it rocks!
Awww thanks y’all! Yes! It’s a bit difficult going vegan in the south. I veganized my biscuits and gravy though so we’re good! 🙌🏼😜❤️ I’ll def be searching out that cook book too! Thanks so much for the recommendation.
I love biscuits and gravy yum! I hope you like the Sweet Potato Soul cookbook.
Thanks for being so honest with the review! 😊👍
I agree. Love her honesty!
Wow I appreciate your honesty bc I know how much you love miyokos products. I wanna try the mayo, bc....mayo.
Sarah, I make soy milk and the more you boil it, the less beanie it gets. I also add 1 tsp. Of vanilla, Two pitted dates and 1/8 th tsp of xanthyn gum , so it will last longer in the fridge.
That's so interesting! Maybe I'll try it once again and boil it for longer -- thanks for the tip! And I have some xanthan gum in my cabinet I never know what to do with haha.
Hi! Do you add the xanthyn gum when you’re cooking it or after? Also, does it thicken it?
Eugenia Sincovich yes, the xanthan gum will thicken it a bit and I add it in after the milk is completely cooled. It takes 1/8th tsp. To 4 cups of milk. Put in blender and mix or about 1 minute.
Sarah's Vegan Kitchen you’re so welcome hon! Keep up the good work. Love your videos!
I'm from a country which soy milk is one of the most common foods for breakfast. When they make soy milk they usually bake the beans for about a half - 1 hour at 110C, and add a few peanuts before blendering. I have not tried yet but a lot said that it can reduce the beanie flavor.
Missed the clip of Eric trying the fish less sticks. Thanks for your advice! You’re options are appreciated!
I realized that after uploading lol. :(
THEY WERE SO WACK
Wow I’m seriously impressed with the amount of time and effort you put into this video. All those recipes sound so time consuming! Thank you for all that you do 👍🏻
Could you maybe try some recipes from Gaz Oakley’s Vegan 100 or holiday recipe book? I have both books but haven’t tried anything yet
Alaina da Costa go for it! I made my Thanksgiving meal from his book. Outstanding!!!
@@alynawatersmusic Oh good! I'm glad to hear that :D
Educated Melanin some recipes were easy and some were more complicated, but nothing outrageous. Most of the time he quick soaks cashews for instance, so you could be prepping something else while that's happening for 15 minutes. Some steps seem daunting (like I've never fried sage leaves before!), but it was actually VERY quick and easy and a beautiful and flavorful addition to the meal.
I didn't find any of the ingredients difficult to find.
All of the recipes have been loved, both by adventurous eaters and picky eaters so far!
Educated Melanin none of the recipes I tried had ingredients I've had a hard time finding. I've lived in rural NH where there is one grocery store and closest WF was a full three hours away and NO vegan store anywhere nearby, to Boulder where it's easier being vegan. These are things like apricots, nuts, breadcrumbs, etc.
GAZ IS AMAZING. EVERYTHING I HAVE MADE IS AWESOME. HE IS GREAT AT PUTTING RECIPE TOGETHER WHERE YOU USE SLOWER MOMENTS TO ACCOMPLISH SOMETHING ELSE YOU WILL NEED. OUTSTANDING. REALLY.
I used to work for a vegan cheese company where we used buckwheat for the rejuvelac, try it! Our cooking method was almost the same as yours except the before cooking mixture was a little runnier so we just added agar powder straight without water and some tapioca starch (probably any starch powder would do) with a half teaspoon of vegan lactic acid, after cooking we let it sit for two days in a controlled 60 degree environment then it was ready to eat. If you ever get the hankering to make that rejuvelac again I would urge you to try this method, soooooooo tasty.
Interesting! I will try that for sure! It sounds amazing. It's so cool that you got to do that for work for a time! I'm sure you learned so much.
I have a question: when you let it sit in 60° room for 2 days, was it wrapped or unwrapped? Mainly I'm wondering does it need airflow?
Alex Reith Hey yeah we left them on cooling racks over baking sheets. The room we left them in was basically like a walk in fridge but it wasn’t cold so the temperature moderator thing (I’m obviously not very technical lol sorry) had a fan that would create air flow and we also ran a small dehumidifier inside. I think if you just left them on a covered tray they’d likely sweat and go mushy. You definitely want it to dry out on the outside a little, the inside will still be moist. I hope that helps!
Alex Reith perhaps for at home, maybe have them over a cooling tray with a clean towel or cheesecloth wrapped around the whole tray? I wouldn’t say the dehumidifier is essential but yeah definitely they’ll need to breathe.
Katie Blair great thanks! Exactly what I was thinking. 👍
This video must have taken so long to make! Thanks for your dedication Sarah I always look forward to your uploads Xx
Haha it did. Worth it though! Thank you for watching!
@@SarahsVeganKitchen Also...waiting patiently for a Sarah's Vegan Kitchen book! 😉♥️
Sequin same!
Love your cookbook reviews, Sarah. They're very detailed and 100% honest and that's important to me as a viewer.
I haven't used this book a lot and I might need to get back to it. One of my all-time favorite recipes comes from this book and I make it all the time: the Zen & Now (Now & Zen?) Burger. I always have a half batch in my freezer. Full recipe makes 18 burgers and I only make 9 at a time. They're hands-down the most convincing and delicious homemade vegan burgers I've ever made. Recipe is perfect as is (although I sometimes add some extra salt) and it's even suitable for grilling on a BBQ.
I used to love the cultured butter but I can now find a great organic vegan margarine that has the same cultured taste at my local supermarket so that's what I buy. I try to stay away from vegan butter anyway now so it's an occasional purchase. When I was still making Miyoko's though I never used the lecithin and always used aquafaba instead. Worked a treat.
Have you thought about cooking the beef seitan in your Instant pot instead? It would work well, especially if you plan to make a log to shave it next time. That's how I do all my seitan: steam mode, wrapped in parchment paper, for 35-40 minutes. There are also some Instant Pot poaching recipes for seitan but I'm too lazy for that.
The Mac&Cheese powder is pretty good if you're in a pinch if I recall correctly. It's the mac & cheese equivalent of packaged ramen noodles: it does the trick when you need something fast but it's not as good as the proper homemade kind.
I think I recommended this book to you a while ago but just in case, here I go again: Bold Flavored Vegan by Celine Steen is a little-known gem that blows away a lot of famous cookbooks. I really think you would like it and would love to watch a review of it. It deserves to be more well-known. It's worth it for the staples section alone but the recipes are top-notch as well. Many of them have become staples at home.
I was SO curious about that burger recipe! I was having trouble deciding whether to test the burger, the steak, or the ribs for this video!
It's good to know aquafaba works instead of the lecithin! I may have to give that a try next time!
And I keep meaning to try making seitan in my instant pot -- so many people have recommended it. Next time!! :)
Those recipes did seem to take a lot of work. I won’t be making any of them but I greatly appreciate you making and reviewing recipes for all of us...thank you so much!! ❤️ anything you post!!!
Love the calmness of this video
Thanks for the review. I bought the book a year ago and so far only made the butter. The butter was very good and pretty easy to make. Your honesty was appreciated!
Yes ,the butter is so good! :)
I LOVED this video! Of course i like all of your videos, but I did like the style more of you showing some video of you making the recipes and then being able to sit back and get your honest review about what you ate. I kind of hate when people review cookbooks and whether they were sponsored by a company or not they tend to butter it up, but you didn't and i appreciate that. I hope to see more videos like this again in the year :)
I love the format of this video!
Aw yay I'm so glad you enjoyed it!
The clip of animal style fries isn’t there ☹️. Otherwise thank you for this review. Would LOVE LOVE to see a review of the Edgy Veg cookbook.
I LOVE THESE COOKBOOK REVIEWS. PLEASE DO ALL OF THE ONES YOU MENTIONED AT THE END, IF YOUR HEART DESIRES IT. TAKE YOUR TIME, DON'T FEEL PRESSURED TO SPIT THEM OUT EVERY WEEK. I TRULY ENJOYED THE FORMAT OF THIS VIDEO.
Wow this looks amazing!😍 So happy to see you again, we took a bit of a longer break from YT (a year 😅) but we are back again like you😁So totally understand the struggle, thanks for doing this from every vegan out there🌱❤️
thank you! Sometimes I think a break is necessary so you can reevaluate why you started! Glad you're back as well. :)
I'm not vegan or vegetarian but I do think mushrooms are natures BEEF. The best veggie burger I ever had I made following a Food Wishes recipe for a mushroom burger using minced mushrooms. You could NOT tell that wasnt meat in a burger.
Love the honest review! Fish sticks and vegan steaks sound incredibly nice. If there are recipes are too challenging or time-consuming, then yes, it’s VERY difficult to motivate myself to make them. Sometimes it’s worth it though!
Yes! Thank you for your honesty here. I got this cookbook as a gift a couple years ago and I've been trying to cut down on my household waste, so I loved the idea of making all these things from scratch. I had this grand plan to do the whole thing in a year, Julie & Julia style but that was very short-lived. Every time I've bought a jar of mayo or carton of soy milk, I've felt so guilty cuz I *could* just make it myself, but dang is it time consuming (and I totally agree about the beany-not-beany soy milk). Hearing that you felt the same is super validating!
Recipes I did try and love:
- Cashew milk/cream (my new staple, SO easy)
- Ketchup (see above)
- Dijon mustard (ditto)
- San Francisco Fab Cakes (not as easy but holy cow so good)
- Un-Pork (pretty good but it did take a while as well)
Is everything ok? You seemed very serious in this one. Just wondering. Loved the video, it indeed was overdue kkkkkkkkkkkkkkkkkkk Sounds like a lot of science experiments.
in Sarah we trust
Samuel Sabo 😆😆😆
Ok Sara best critique ever ! I am totally ready for a Sarah Sullivan cook book as I I have made 75 percent of the recipes or ones you’ve tried and they where all excellent easy to do and delicious!
I think you should try out "first mess" by Laura wright.
Plant based lots of gluten free all vegan recipes. For me it is the perfect transition from a "junk food vegan" diet eating lots of gardein products and considering simple salads with just lettuce and tomatoes my " veggies" .
The recipes are easy to understand and other than some different types of flours and a couple specific oils ( like sunflower) all ingredients are basic . Which I am sure you can swap the flours out for your preference.
But I think you would absolutely love love love this cook book and I would love to see you review it!
Ooh interesting! I will check it out. I've seen her blog but I didn't know she had a cookbook. Thank you for the recommendation!
I second the rec for The First Mess. Outstanding cookook. Moroccan Stew, Salted Caramel Shake, Mega Clump Granola, Scrambled Chickpeas, Quino Risotto, Eggplant Bolognese, Fudgy Brownies etc... So many delicious recipes that have become staples in my house.
I really loved this video. I don't usually have the patience that it takes to make these kinds of recipes so I appreciate your reviews so that they can direct me to the better ones, It might be a good idea to include a taste test at the end with Eric and maybe other guests to get their impressions as well!!
I just got this cookbook, and so far i have really enjoyed the almond creamer, the unpork, and the yogurt recipes, and that making fake meat and dairy from scratch helps to cut back on waste.
I purchased Miyoko’s cookbook a week ago and have loved everything I have made. I did notice the videos you shared don’t appear to be the same as the ones Miyoko has demonstrated on RUclips. You may not be preparing the recipes the same. I did notice too, the longer you simmer soy milk, the less beanie taste it has. I have also read if you put a little balsamic vinegar while simmering, it will get rid of that completely. My mozzarella turned out great as did my butter. Very excited to try more of the things she has featured in her cookbook.
I'm not vegan, but god, I could watch your cooking videos all day long. So relaxing.
I have this book also, but I am in the same boat as you were before you tried it. Intimidated by the recipes themselves and a little worried to waste money/excessive time on recipes that don't turn out 😬 Good for you for going for it!!
I'd love to see the Mississippi Vegan cookbook in action! 😁
vegan steak caught my attention!
Hehe it was so intriguing to me too when I first saw the recipe in the cookbook!
You gotta love some vegan oxymorons 😂
Honestly I have tried quite a few seitan recipes and the best one I have tried and the one I will continue to use is Sam Turnbull It Doesnt Taste like Chicken recipe ruclips.net/video/g3Hmqp4dZmw/видео.html. She uses lentils with the VWG and it gives it a really great texture and taste. You will see by the reviews that a lot of people have made it and really liked it (including me). It is great for thinly slicing as well.
@@plantbasedsenior4240
Thanks for the recommendation; I just checked it out and it really looks amazing! And she seems like a fun gal, too!
@@plantbasedsenior4240 Have you tried the one shown in this video? Curious if its worth it to try
I also have that cookbook. Of everything I have tried her un-ribs are by far the best I have ever had!! I have made them 6x at least!! Those are worth effort for sure!!
Great honest review. Thanks!!
Yes please review Avante Garde's cookbook!
The butter is a staple in my house. Saves me so much money and makes baking way more viable.
I have this book and used it a lot at first and then it went by the wayside. I need to dig it out again. The beef is good for gyros if you like those. I used to slice it really, really thin....like shaving it.
Thanks for all the effort!
I would loooove to see you test some more of Lauren Toyota’s recipes from her book!
Could you do a video on how to make vegan yogurt with the instant pot? I have one but have no idea how to use that function and would love to make coconut yogurt at home.
Yes, please!
Totally! It's easy! :)
I would also like to see that video
Me too🙋
Missing the live taste testing :(
That occurred to me while I was editing! I will make sure to do taste tests along the way in the future!
About the soy milk, here in Peru is very common to drink homemade soy milk, it is made very similarly to how you made it, we just add sugar too (and drink it hot). And I personally love the flavor of it. I can't stand store bought soy milk, so I think you don't like it because maybe you aren't used to it
Yess please do Avant Guarde Vegan’s cookbook. I did his bacon wrapped stuffed no-turkey for Christmas & it was so difficult but horrible
I love that you said who has vegan yoghurt sitting in their fridge all the time because I never have it either 😂💚
I appreciate your honesty! 🙂
Would love to see a review of Mississippi Vegan next! And thank you so much for this review, I have this book but I have only made a few recipes from it. Mainly the ones that don't require so much time or special ingredients
I actually really love this cookbook. My favorite recipes are the "meats" - I've made the unchicken, unpork, and unribs with great success. Thanks for the review!
I want to make the unribs ASAP!! they sound so good!
Thanks so much for the awesome, honest review!! When you have time, I would LOVE to please see your tweaks to the cultured butter recipe!! Also, can you please review Chloe's new cookbook Flavor? And the Edgy Veg cookbook? Great to see that you are back (although I -and hopefully everyone- totally understand that you should take as much time for self care and music as you need!!)
Ooh I have been meaning to try one of Chloe's books! Not familiar with her style of cooking at all!
I just got this book a week ago and so glad you have reviewed it. Fortunately I am retired and have the time to spend cooking!!
Maybe it’s different in the US but as much as I love the hot for food cookbook ( I got it for my birthday in December) some of the ingredients in the recipes are still so specialised over here ( the UK) that I feel quite limited in the recipes I can make from it. I love the saved by Seitan recipe and made it for Boxing Day tea, which even my picky, carnivorous husband liked. I think this particular book’s recipes would end up costing a fortune to make here. Thanks for the honest review. I love all your videos Sarah 💕
I made the soy milk and thought is was great and not beany at all. I used organic/non gmo beans from an Asian market. Mine was rich and creamy better than store bought but way more more time-consuming. I was a little disappointed with the book in general as well and haven’t used it in ages! I was expecting more easy practical staples. I totally agree with you recommending Hot for food and Avant-garde Vegan cook books as they both have a lot of delicious recipes.
Interesting! Some other people told me that I should try boiling the milk for longer after straining...I may try that next time. I thought it might be user error that I disliked it so much, so I made it 2x with the same result. :( But I will say, the texture was quite nice and creamy!
@@SarahsVeganKitchen maybe you could try Maangchi's way of making soymilk. Her process is different, she soaks the beans overnight and deskin them first, then she steams the beans, then blends it.
Wow, you’re a trooper; this looked like a lot of work. I appreciate your honest review of the recipes and book!
The butter recipe is worth having this book in my collection for me. I have tried quite a few other recipes in the book, but I don’t love them. I have been waiting for your take on this book, thank you for getting it out:)
I’m not vegan, and likely never will be because I am an anemic and hypoglycemic and rely on meat on a heath basis, but I watch your channel constantly because I find it so fascinating.
You can flash freeze the cookie balls instead of rolling out a log. Then you don't need to worry about waiting for it to defrost before slicing. And you can bake the balls straight from frozen :)
Her Parmesan and ceasar Salad dressing recipes are amazing though!
Omg, i was SOOOO curious about that parmesan! I will definitely have to make that one. The recipe is unlike anything I've seen before.
I also have this book, and totally agree. I am quite an adventurous cook and every time I've made something from it all the effort doesn't seem like its worth it at the end.
Thank you for making this video Sarah I enjoyed it very much ... Much love!!! 💟
thank you! :)
I have the same book (the portuguese edition isn't that preety tough).
And I gotta say the best part is the sauces and broths. But yeah, most of the recipes take a long time. I really liked the pepperoni, and have tasted the breakfast chorizo, and I think her style of gluten is like you described, a bit soft for me too. Most of the times I have had to add extra vital wheat gluten.
Although, I loved the book. It has taught me so many good techniques and flavour options. I enjoy doing things from scratch (industrialized vegan products are also very expensive in Brazil yet), so if fit me very well.
Thanks for the review :)
I've been really curious about the see-food broth! I will keep trying some recipes out when I have the time :)
My mom gave me this cookbook last year for Christmas. I haven't tried as many of the recipes as I'd like to but I'm all over the vegan cheese and glorious butter recipes. I freeze then thaw the vegan cheese before grating them and the butter worked very well in Christmas cookies this year. I eve made a video of the butter recipe on my channel. :-)
Very fair and thorough review!!
For you next batch of vegan mayo, try pouring it through a fine sieve and see if that does anything for that “gritty” texture you were talking about.
As someone who has had this cookbook for about 3 years I definitely agree that the seitan/mock meat recipes can be kind of weird. Definitely had the same experience as you with the fish sticks (except I made the "golden nuggets", instead). The mac and cheese mix is good as long as you're not expecting mac and cheese, lol. My favorites from the cookbook are definitely the baking mixes (peanut butter cookies and the chocolate cake are pretty good.) The yeasted sweet pastry dough is a very good base recipe as well (I made some danishes out of them). Also, there is a recipe for whipped cream in there that I seriously did not think was going to work but after rechilling the mixture and whipping again (with everything very cold) it did whip up almost exactly like whipped cream (it does take quite a while, though) and was solid enough to put on top of a cake. I would not recommend the oat gelato, the flavor and texture were both nasty.
I will have to try more of the baking mixes!!! :) And I was super curious about that whipped cream too. I am sure I'll make it eventually!
very good info Sara,thank you!
I love this book! Especially the ketchup and mustard recipes. Thanks for the review! :)
Thanks for trying some out. I get this from the library when I want to convince myself I am a serious cook. Some would call me a great, but simple cook. As a traveler, foods don't taste the same, and cooking method changes. Miyoko had to sell her stuff as we are all not willing to do the work. You basically hit all the recipes I keep drooling at. Thanks.
Thanks for this video! I've been working on her mozarella recipe for about 5 months now and I've finally found the perfect combo and it's now even better (barely) then the store bought version. I was reading her unsteak recipe and wanted a visual and second opinion first before starting!
Hi Sarah! I was wondering if you've ever made anything from Sweet Potato Soul's cookbook? I bought it a couple weeks ago and have made several of her recipes and loved them. I highly recommend this cookbook. It's great for new vegans and new cooks, I think.
Not yet! I have heard great things about it and I love her channel! I will have to check it out soon!
I’ve made many of her recipes from the book, they are so good. I absolutely love her and her food.
Love your honesty
I’ve been waiting for this for ages! Thanks so much Sarah. I know you mentioned you had a particularly hard time finding certain ingredients, did you have to order any of it online (besides amazon)? I live in Australia and the city I live in is particularly isolated, so I might not even be able to get them if they are available online for you. Love the videos, you have such an infectious personality ❤️
And as for the online shopping thing, it’s just a general question for the cookbook!! I want to buy it, but if I can’t get half of the ingredients it’s not worth getting it 😂
I did have to pick up a few ingredients from my local Asian market -- but not for any of the recipes in this video. (She requires certain types of seaweed/dulse, etc. for a few recipes.) But I'd say there are still a good number of recipes you could make without fancy ingredients, provided you can at least find the vital wheat gluten!
I have found all the ingredients very easily through amazon. I live in a small town as well where pretty much everything has to be ordered online anyway. I really liked Miyoko’s cookbook and have had great results with everything I have made. Excited to more more of her cheese recipes.
Spot on review. I loved the idea of this cookbook but just can’t commit to buying all of the random ingredients and putting in the time. I didn’t try the mayo but I will now.. There’s certain things that I will always make from scratch like nacho cheese, thank you Lauren Toyota, But theres so many amazing vegan products on the market that we no longer have to make everything from scratch.
I also make the toll house cookies but I use applesauce for my egg replacement. BEST COOKIES EVER! And I didn’t need to buy coconut sugar or yogurt.
YESSS! I missed your videos!!! xx
Aw thank you! :)
Sarah, did you ever try the Ovenly Vegan chocolate chip cookie recipe?? It’s great, very easy and doesn’t require vegan butter. I highly recommend!
I haven't yet!!! Printing it out right now!!
Well worth the wait. Thank you Sarah!
Long expected but honest and thorough review! Wouldn't expect anything else from SVK. Thank you!
Missed ya girl! Been waiting for your upload ♥️
Aw thank you so much! :) This one was a beast to edit haha. More regular uploads moving forward!
Great video and such an honest review. I would love to see you try some of Gaz's recipes. Thank you!
Holy crap girl! This is my favorite book, all the recipes are amazing, and I’ve been binge watching your channel and came across this one and couldn’t believe I hadn’t seen it before! Duh cuz it’s new wooo
And btw, I love this book because I’m a diy gal and because I live in a country we’re vegan cheese, vegan butter, and all that stuff (never mind seitan or tofu) is hard to come buy and very expensive!
The book is pretty inspiring! I can't believe all the effort she must have put into developing these recipes. I will definitely make a few more on days when I have extra time to cook.
So Good to see you...I really missed youre beautifull aura. Happy new year special creature....wishing you The Best one ever...Big hug from italy.
Thank you so so much! :) Excited for the new year.
If you know of any vegan meal prep cookbooks, I'd be interested in that. Or even just food that freezes well
I cant wait for the vegan butter video!!!! :))
Me, too. I like simple recipes!
Thanks for your review.
I would like to share my recipe for homemade soy milk.
Soak the beans for 12 to 24 hours (this step eliminates most of the bitter taste coming from beans)
Blend the soaked beans with a little filtered water, for a minute (Although I need to add I don't have a blender, I use a food processor and it works just fine)
Then you put your blended beans and filtered water to a large pot and add a tablespoon of sweetner of your preference, a dash of salt and a teaspoon of cornstarch. Salt acts as a preservative, cornstarch prevents seperation as it waits in the fridge.
After it boils, you turn the heat down to medium low, but keep an eye on it because it can boil over VERY quickly. Simmer for at least and hour. You don't have to do anything while it simmers, other than occasionally stirring.
Soy beans just need to cook for a long time to eliminate that beany, bitter flavor.
I start the recipe with 3/4 a cup of dry beans and a liter of water. As it simmers water evaporates, so I add some more at the end to my taste. After I sieve the mixture, there is about 1,5 liters of milk left, apart from okara.
I use remaining okara instead of chickpeas in falafels etc.
I was going to say that I hope you give it a try but I make this recipe just because soymilk is so damn expensive where I live. If I were you, I wouldn't bother :)
I love your videos, and admire you honesty 😊
Hey Sarah, I don't know if you've ever heard of this technique for culturing nut milks, but I've seen the stems of small chili peppers used as they contain a bacteria that's similar to rejuvelac I think. Cooking with plants has a video on this when she makes vegan yogurt with that technique. You use only the woody stem part so it doesn't impart the chili flavor into your milk. Thought you might find that interesting!
Interesting! No, I've never heard of anything like that, but I will look it up!
@@SarahsVeganKitchen ruclips.net/video/fQ-KSVvd3Hg/видео.html Here's the video I was talking about, had to look through my history. It's interesting at the least. Thanks for these cookbook reviews! I love Miyokos butter recipe and use it regularly but I find I also have to tweak her recipes a bit for my tastes.
Thanks for doing the heavy lifting. I really had such high hopes for Myoko products and especially the mozzarella but I'm just not a fan and imagine these recipes replicate the tastes and textures of purchased items. I'm with you on the already great ones available like FYH and Daiya. I'm trying to locate Good Planet and Violife mozz as I hear they are wonderful. The "steak" looks interesting but way to much trouble. Mayo? I've tried them all and always come back to Earth Balance's MINDFUL MAYO and it's a staple in my home. Gardein's vegan Fish sticks(?) and Crab cakes are great and already made. I sincerely appreciate your taking the time to make some of these and reviewing the results.
Been waiting forever for this review!!! I agree with you on some of the recipes. I have the book as was put off on doing some of the recipes because of the time. I wish some of the recipes were a bit simplier on buying out of way products. I do genuinely appreciate this book but I wished miyoko simplified a bit of her recipes.
I love hot for foods cookbook. You said hot for food as Im typing this. Now im not an average I like to go beyond and above learning new things. Got for food sparked that a bit more for me than miyoko's did. Sure miyoko's had some terms or items I never knew of but that didnt spark my interest enough to keep turning the pages.
I love this review and your honesty per usual! I cant wait for more 2019 things you have planned! 😊🤗
I didn't watch this yet but I know this is gonna be good as always
Aw thank you for the vote of confidence!! :)
All these recipes looked good nicd video u do such a great job
I would love to have some cookies now. Yes please we would love a review of Avante Garde Vegan Cookbook.
I love this style of video, very sophisticated! Love your insight!!! I too have never found a homemade soy milk recipe I’ve ever liked. Maybe try a blend of soy beans and possibly coconut or almonds, just a thought!
yess, so happy to see you!
thank you!!!
It is clear you put a lot of work into this video, which I'm really appreciative of. I'd say this cookbook is a miss. I'd love to hear your opinion on recipes pulled from Gaz Oakley's Vegan 100.
Very interesting-- thanks for sharing your review!
Thanks for watching!!!
Would love to see an avant-garde vegan cookbook review, as leafing through and watching his videos - recipes seem to have a lot of steps
Oh I want to see that Mississippi Vegan video! I’ve been on the fence about that one
Love these videos! Thank you for doing this 👍
I love the shots of how you filmed the recipes. I have this book and haven't made many of the recipes yet, but I am intrigued with the different condiments. Will definitely try the oil-free mayo!
I've had this book for a couple years and the only recipes I had made up until recently were the real burgers and the no knead bread. I made the burgers so long ago that I don't even remember if they were good, but I really recommend the bread. It does require prep a day in advance but it turns out great, better than a lot of freshly baked bakery bread I've had. I have started cooking from my cookbooks a lot more recently and I made the okara crab cakes from this book because I had made the soymilk from Non Dairy Evolution and used the okara for the cakes. They were good, but I did add things for my personal preference like corn and extra bell pepper and dill, and I will say I still prefer the ones I usually make that are my own recipe with hearts of palm, chickpeas, and chickpea flour as the base. The wasabi tartar sauce though is great, which I made using the oil free mayo. I love that mayo. I always keep in on hand since I first made it about 2 months ago. I know what you mean about the consistency, but after finicking with it a bit I now blend mine for a super long time (I do have a high powered blender) and add a bit extra xanthan gum and it comes out almost with a whipped consistency. Thanks for the tips about the fish sticks, I will probably avoid them next time I have okara lying about. Disappointing because I was looking forward to those. My non-vegan partner is always flaunting his fish sticks around and making me crave them. Let's see... The ranch is good but I prefer my own recipe, and the marinara is pretty standard, I usually just end up making that my own as well after trying to follow recipes because I like what I like. Oh I also made the white cake baking mix and made raspberry muffins that were ridiculous but I will never make that again because it was too good and I need to lose weight lol. Anyway sorry this was so long. I appreciate your review and look forward to future cookbook reviews, especially the Mississippi Vegan one, I bought myself that one for my birthday because my partner is from Louisiana and loves southern food, but I haven't made anything from it yet. You should also review the Sweet Potato Soul book!
Sorry for the novel you inspired me lol and I get talky when I drink hard cider (:
I always add some brewed coffee to my spaghetti sauce and chili =D Just like the cookies, you can't taste that it's in there but it elevates the flavor a lot!
Great video, Sarah! Thank you! One thing to keep in mind is that altitude changes ALOT about cooking & baking & I believe you're at about 7K ft, correct? I grew up in Portland (basically sea level) and had a catering business so I cooked alot for years....then I moved just south of Colorado Springs (7k Ft) & suddenly ALL of my recipes didn't work for me - something was always 'off' in all of them, until I starting tweaking to adjust for altitude. :)
I'm at about 5500ft here and I have noticed cook times are a little weird and sometimes my cookies come out zonky. I have a friend who lives about an hour away where it's higher up and she notices it a lot! So interesting.
Gaz's cookbook is great!! Would love to see you try out some of his :)
That's true about both Miyoko's cookbook: some recipes just don't work.
I don't know what it is... maybe she has magic hands and we don't.
Still, I love Mioko and her contribution to the vegan community.
Would love to see a review of AvantGardeVegand book!!!
Looks amazing!! 💚💚
Thank you!
Sarah's Vegan Kitchen Captions CD for the hard of hearing please ?
🔇➡️ 👂
Would be much appreciated 👍