I hope you enjoy today's video! These recipes are phenomenal - and showcase exactly why I am such a huge fan of creators like Rainbow Plant Life and Pick Up Limes. I have found that trying out lots of recipes from creators around the world has taught me a huge amount about cooking, flavours and techniques. Hopefully I'll be a good enough cook to start really experimenting with my own recipes soon!
Are you kidding me?? I think you’re already an inspiring vegan cook and veggie grower. You’re rockin’ it!! One day you’ll have your own garden and freezer and then the sky will be the limit. Ⓜ️ary🌿🥰
I love how you didn’t show exactly how to make each thing so it forces us to watch the original recipe creators video. It’s so thoughtful and supportive!!!
TRUE STORY: “I love My Freezer!!” 35 years ago I moved straight from uni to a remote wilderness town to start my teaching career. Stores, restaurants, and amenities are incredibly limited in this area. I lived for several years in a rat-bag apartment above the liquor store… yup, right above the rum section. Truth!! One of the first things I bought was a small freezer and lots of re-usable tuppers. The next thing I acquired was some of my Mom’s all-time family favourite recipes. I have since veganized those recipes, and I still frequently use them. Many years have passed and I now live in a beautiful and cozy home with a big garden way out of town BUT… I still have that freezer and most of those tuppers. I still peruse recipes and take stock of what’s in our pantry and freezer. I still meal prep… and I will always value the life lesson that I learned when this City Mouse became a Country Mouse 🐭 Great video today Immy… who else can make me appreciate my freezer and my tuppers so much?? I love it!! 🌎💦Ⓜ️ary💕🌿
If you have a recipe that calls for wine and either don't have any or prefer not to use it the corresponding vinegar can be a great alternative. If I'm following a recipe that includes white wine I use diluted white wine vinegar instead. You want to dilute your vinegar as it's more acidic than the wine, a 50:50 mix of water and vinegar works well
I think meal prep is one of the greatest forms of self-care going!! When we take the time to shop local and/or use home grown & home preserved food from our pantry, and then plan, prep, cook and freeze our favourite meals… we are taking care of our health. In our household meal prep also allows us the luxury of sitting down and having meals together instead of snacking individually at random times. I’m uber-excited to try out these recipes Immy… you’ve added so much joy and pleasure to my meal prepping over the years!! Thank-you for all your inspiration and awesomeness 💕 You are rocking it in the kitchen!! 🌎💦Ⓜ️ary🥣🥰
It’s so amazing to open the fridge on a morning and my lunch is just there, ready to go. I hate it when I’ve to ‘go out’ to get lunch whilst at work. I feel like such a mug! These recipes look really filling and rich. I shall try them all. Thank you.
As soon as the video started, I hit the liked button, although I have never watched your channel before. Something was really calming about the entire ambience, and you. Just letting you know something, pardon me if seems like a criticism, it's not though. You need to wash the lentils and legumes 2-3 times before soaking /using it. Another tip, the pink/orange lentils (masur dal), gets cooked quickly, no need to soak it, if you are in a hurry. The yellow semicircular lentil (Chana dal) needs a couple of hours of soaking. the legumes need few hours/overnight soaking.
I use my pasta and vegetable cooking water to water/fertilize my houseplants. Just make sure I don't salt it first! But I'll start using in my sauces. Thanks. 😘
As you can see one of the pastas is already gone 🤣🤣🤣 just the way you said that had me laugh. Also yesssss I love Sadia!! Pick Up Limes recipes never disappoint!
If you go to a Persian restaurant and order gaymeh, you will get eggplant with it. Cuz it will provision restaurant they take the eggplant stew and the gaymeh stew and combined it together.
Hello... what an awesome video! I also spent the day in the kitchen this morning.. TIPP: when I peal the eggplants, I use the peeler and make small zigzag movements... think of applying Mascara... works great on potatoes that are past their prime too 👌
Well… this is a really cool little TIP to learn. I will give the zigzag technique a go on any potatoes that are aging a wee bit. Thanks for sharing your veggie peeling knowledge… much appreciated. Ⓜ️ary🍆🥔
I have been looking up more vegetarian/vegan-based recipes for a while now in my goal to get healthier, as I suffer from high BP passed down from both sides of my family, and I gotta say, this is one of the most relaxing and refreshing videos! I appreciate your down-to-earth style of filming, honest commentary and attention to detail as it's needed, and most of all, NO obnoxious music while still being able to hold the viewer's attention! Can't wait to see what else your channel has!
This recipe is super simple.. it has TEN Ingredients!!.. I looked it up on Rainbow Plant Life and it has walnuts in?? What Lentil Bol has walnuts in? Glad to see you cooking though.. it will stand you in good stead. Afaik you always put cream in a stroganoff.. my mum always used to when making a beef one??
Those two are some of my favorite creators as well! I’m so glad you uploaded this video- I haven’t been doing well recently and have let healthy food go by the wayside. This helps me know what I can make for the upcoming week!!
How do you re-heat these dishes? (I don't own a microwave and have to use gluten-free pasta which unfortunately doesn't re-heat very well; do you have any tips?)
Not sure if this helps, but pasta is super easy to make, so I usually make and freeze the sauce in advance, and just make the pasta fresh each day. If you're only preparing it for one person, I sometimes freeze the sauce in an ice cube tray so I can just take out a small amount easily. Just grab a few cubes rather than having to take out enough for days. Then thawing the sauce is easy to do in a pan on the stove.
I love picuplimes as well 😃. She and the happy pair ‘introduced me’ to vegan meals and soon after it was you 🥰. I have a question, I love your pans!! What is their brand, I really want to invest in ones. 😃
Hi 8️⃣0️⃣ 🍌’s… I’m from 🇨🇦 where we also call it eggplant. I love the colour 🍆 but I don’t get the name… it bears no resemblance to an egg at all. Is the fruit egg-shaped when it is young? The first time I heard the word “Aubergine” I had no clue what that was. Hope your Sunday is a relaxing one!! Ⓜ️ary
I hope you enjoy today's video! These recipes are phenomenal - and showcase exactly why I am such a huge fan of creators like Rainbow Plant Life and Pick Up Limes. I have found that trying out lots of recipes from creators around the world has taught me a huge amount about cooking, flavours and techniques. Hopefully I'll be a good enough cook to start really experimenting with my own recipes soon!
Are you kidding me?? I think you’re already an inspiring vegan cook and veggie grower. You’re rockin’ it!! One day you’ll have your own garden and freezer and then the sky will be the limit. Ⓜ️ary🌿🥰
@@marycharlebois6627 the absolute DREAAAAAM
Great Way to Prep Lentils are My Fav!!! All New Vegan Channel Check Me Out you might Enjoy some of my Recipes ruclips.net/user/JohannysVeganLyfe
I follow the same 2 channels and they are both awesome and inspiring ❤️
I love how you didn’t show exactly how to make each thing so it forces us to watch the original recipe creators video. It’s so thoughtful and supportive!!!
TRUE STORY: “I love My Freezer!!” 35 years ago I moved straight from uni to a remote wilderness town to start my teaching career. Stores, restaurants, and amenities are incredibly limited in this area. I lived for several years in a rat-bag apartment above the liquor store… yup, right above the rum section. Truth!! One of the first things I bought was a small freezer and lots of re-usable tuppers. The next thing I acquired was some of my Mom’s all-time family favourite recipes. I have since veganized those recipes, and I still frequently use them. Many years have passed and I now live in a beautiful and cozy home with a big garden way out of town BUT… I still have that freezer and most of those tuppers. I still peruse recipes and take stock of what’s in our pantry and freezer. I still meal prep… and I will always value the life lesson that I learned when this City Mouse became a Country Mouse 🐭 Great video today Immy… who else can make me appreciate my freezer and my tuppers so much?? I love it!! 🌎💦Ⓜ️ary💕🌿
If you have a recipe that calls for wine and either don't have any or prefer not to use it the corresponding vinegar can be a great alternative. If I'm following a recipe that includes white wine I use diluted white wine vinegar instead. You want to dilute your vinegar as it's more acidic than the wine, a 50:50 mix of water and vinegar works well
I think meal prep is one of the greatest forms of self-care going!! When we take the time to shop local and/or use home grown & home preserved food from our pantry, and then plan, prep, cook and freeze our favourite meals… we are taking care of our health. In our household meal prep also allows us the luxury of sitting down and having meals together instead of snacking individually at random times. I’m uber-excited to try out these recipes Immy… you’ve added so much joy and pleasure to my meal prepping over the years!! Thank-you for all your inspiration and awesomeness 💕 You are rocking it in the kitchen!! 🌎💦Ⓜ️ary🥣🥰
It’s so amazing to open the fridge on a morning and my lunch is just there, ready to go. I hate it when I’ve to ‘go out’ to get lunch whilst at work. I feel like such a mug! These recipes look really filling and rich. I shall try them all. Thank you.
Oh my, all of these look incredible and have made me so hungry. It’s grey, cold and rainy and any of those meals would be utter perfection right now 👌
As soon as the video started, I hit the liked button, although I have never watched your channel before. Something was really calming about the entire ambience, and you.
Just letting you know something, pardon me if seems like a criticism, it's not though. You need to wash the lentils and legumes 2-3 times before soaking /using it.
Another tip, the pink/orange lentils (masur dal), gets cooked quickly, no need to soak it, if you are in a hurry. The yellow semicircular lentil (Chana dal) needs a couple of hours of soaking. the legumes need few hours/overnight soaking.
The main trick to reach the exact taste of Qeyme is "cinnamon" and "saffron" (saffron should be brewed and added to the stew by the end of cooking)
I use my pasta and vegetable cooking water to water/fertilize my houseplants.
Just make sure I don't salt it first! But I'll start using in my sauces. Thanks. 😘
I would love it if you would do this exact feature again, in a few months, with another set of recipes
As you can see one of the pastas is already gone 🤣🤣🤣 just the way you said that had me laugh. Also yesssss I love Sadia!! Pick Up Limes recipes never disappoint!
If you go to a Persian restaurant and order gaymeh, you will get eggplant with it. Cuz it will provision restaurant they take the eggplant stew and the gaymeh stew and combined it together.
Fried aubergine is absolutely amazing in any dish.
Hello... what an awesome video!
I also spent the day in the kitchen this morning..
TIPP: when I peal the eggplants, I use the peeler and make small zigzag movements... think of applying Mascara... works great on potatoes that are past their prime too 👌
Well… this is a really cool little TIP to learn. I will give the zigzag technique a go on any potatoes that are aging a wee bit. Thanks for sharing your veggie peeling knowledge… much appreciated. Ⓜ️ary🍆🥔
Mmmm that mushroom stroganoff looks so amazing
Thanks Immy ❤
where do you get those containers?
I have been looking up more vegetarian/vegan-based recipes for a while now in my goal to get healthier, as I suffer from high BP passed down from both sides of my family, and I gotta say, this is one of the most relaxing and refreshing videos! I appreciate your down-to-earth style of filming, honest commentary and attention to detail as it's needed, and most of all, NO obnoxious music while still being able to hold the viewer's attention! Can't wait to see what else your channel has!
lové lovés
The aubergine meal by pick up limes is absolutely devine
Liked the was you used but credited other RUclipsrs sometimes I watch some f them but it is nice to see them being prepared by another.
Omg, yumm!! ❤️
Great food video again and really inspirational for the next few weeks :)
how do you heat them for eating?
I just made Rainbow Plant Life’s bolognese yesterday! So simple and delicious.
What containers are you using?
Great video!
This recipe is super simple.. it has TEN Ingredients!!.. I looked it up on Rainbow Plant Life and it has walnuts in?? What Lentil Bol has walnuts in? Glad to see you cooking though.. it will stand you in good stead. Afaik you always put cream in a stroganoff.. my mum always used to when making a beef one??
Yay! A meal prep video!
i am soooo curious to see how you do with eating sustainably over here in North America. It can get very tricky! And i;m always looking for tips :)
I love this video!! Thank you!! Will you please let us know where your storage food containers are from?
I always thought you can't put mushrooms in the cooked freezer
Is it safe to freeze pasta or rice? It feels strange
thanks for the inspo!
one day i’m going to actually make one of these meals instead of always drooling over the screen haha
Those two are some of my favorite creators as well! I’m so glad you uploaded this video- I haven’t been doing well recently and have let healthy food go by the wayside. This helps me know what I can make for the upcoming week!!
this actually makes me feel like i can maybe do this too with literally zero cooking
As always Immy, an absolute treat. I love these videos so much!
Why do you peel aubergine?
it looks delicious, but doesn't the past get soggy?
How do you re-heat these dishes? (I don't own a microwave and have to use gluten-free pasta which unfortunately doesn't re-heat very well; do you have any tips?)
Not sure if this helps, but pasta is super easy to make, so I usually make and freeze the sauce in advance, and just make the pasta fresh each day. If you're only preparing it for one person, I sometimes freeze the sauce in an ice cube tray so I can just take out a small amount easily. Just grab a few cubes rather than having to take out enough for days. Then thawing the sauce is easy to do in a pan on the stove.
@@emilyl4062 omg such a great idea with the cubes!
💙💚💛
Great video, thank you!!
Is there a Rainbow Plant Life cookery book that can be purchased? x
love your cooking videos :)
you should do a recipe from Good Eatings! She's an awesome swedish vegan vlogger/chef :)
چرا قیمه ها رو میریزی تو ماستا؟
I love picuplimes as well 😃. She and the happy pair ‘introduced me’ to vegan meals and soon after it was you 🥰.
I have a question, I love your pans!! What is their brand, I really want to invest in ones. 😃
That was so sweet to see you making gheyme in your own way! Enjoy ❤️
Where is your Tupperware from?
It don’s not go bad for a month at refrigerator?
She also put it in the freezer. :)
Hi! What kind of pan is up orange pan?
A saucepan
Obagene = eggplant …I learned something new today lol. Everything looks so tasty Immy❣️🍷 Nice work!
Hi 8️⃣0️⃣ 🍌’s… I’m from 🇨🇦 where we also call it eggplant. I love the colour 🍆 but I don’t get the name… it bears no resemblance to an egg at all. Is the fruit egg-shaped when it is young? The first time I heard the word “Aubergine” I had no clue what that was. Hope your Sunday is a relaxing one!! Ⓜ️ary
@@marycharlebois6627 you too Mary! ✌️
Which powder u use to make the veggie stock? 🙏🏻
Veg stock powder
@@caroljames5154 i meant which brand?!
where are your pans from?
and the containers? :)
Reheating mushrooms?🤔🤔🤔
are you persian?
I’d prefer a step to step, a waste of an upload in my opinion
Why did you bother watching then ?