Chef Hacks to Make the most of Your Kitchen Staples

 

Life-Changing French Fries Hack

Video taken from the channel: Mythical Kitchen


 

4 unique pantry staples for healthy (and flavourful) cooking

Video taken from the channel: Cityline


 

GENIUS KITCHEN HACKS TO BECOME A REAL CHEF! || Funny Food Tricks by 123 Go! Genius

Video taken from the channel: 123 GO! Genius


 

HOW TO BUILD AN EPIC VEGAN PANTRY | My Kitchen Tour & Storage Hacks & Vegan Staples | The Edgy Veg

Video taken from the channel: Edgy Veg


 

Easy Vegan FREEZER & PANTRY Staples for Social Isolation (Breakfast, Lunch, Dinner, & Dessert)

Video taken from the channel: Abbey Sharp


 

How Can I Use Pantry Staples To Spruce Up Dinner? | Dear Test Kitchen

Video taken from the channel: Food52


 

PANTRY ESSENTIALS » + printable grocery shopping list

Video taken from the channel: Pick Up Limes


 

Life-Changing French Fries Hack

Video taken from the channel: Mythical Kitchen


 

Easy Vegan FREEZER & PANTRY Staples for Social Isolation (Breakfast, Lunch, Dinner, & Dessert)

Video taken from the channel: Abbey Sharp


 

4 unique pantry staples for healthy (and flavourful) cooking

Video taken from the channel: Cityline


 

GENIUS KITCHEN HACKS TO BECOME A REAL CHEF! || Funny Food Tricks by 123 Go! Genius

Video taken from the channel: 123 GO! Genius


 

HOW TO BUILD AN EPIC VEGAN PANTRY | My Kitchen Tour & Storage Hacks & Vegan Staples | The Edgy Veg

Video taken from the channel: Edgy Veg


 

How Can I Use Pantry Staples To Spruce Up Dinner? | Dear Test Kitchen

Video taken from the channel: Food52


 

PANTRY ESSENTIALS » + printable grocery shopping list

Video taken from the channel: Pick Up Limes


Below, 10 chefs share pro hacks for getting the most out of your groceries, from extending the life of fresh produce and repurposing scraps to finding a use for stale bread. 1 USE STALE BREAD FOR SOUP Nicholas Stefanelli, chef and owner at Masseria and Officina in Washington D.C., won’t let bread go to waste. Celebrity Chef Ryan Scott joined us live with ideas on how you can make the most out of these products you already have in your pantry and get the most bang for your buck.

7 hours ago · 52 Life-Changing Kitchen Hacks That’ll Make You Enjoy Cooking Again 90: The staggering percentage of Americans who claim to hate home cooking, per a. Chef Rick Doherr of Cafe Rule & Wine Bar in Hickory, North Carolina says home cooks should challenge themselves to create recipes out of the items in their cabinets. But, if you get stumped, here are some great recipes you can make using pantry staples. Vegetable oil. Balsamic vinegar.

Red wine vinegar. Salt and pepper. Spices. Canned tuna. Canned beans.

Chicken broth. Tomato paste. Frying them up gives them a nice crispy bite and releases more of their savory flavor,” says chef Curtis Stone. GET THE RECIPE: Curtis Stone’s Brekky Bagel Sandwich. 2. LUNCH RECIPES WITH PANTRY STAPLES.

5. Get Our Best Recipes, Life Hacks, DIY Ideas & More Delivered Right to Your. Canned coconut milk is something you should always keep in your pantry because it’s incredibly versatile. “Use for breakfast smoothies with frozen fruit. Make a quick lunchtime soup by simmering with Thai red curry paste or curry powder, fresh or frozen veggies and some cut, leftover chicken,” says Executive Chef and Director of Culinary Development for McCormick, Chef Kevan Vetter. TV host and celebrity cook Rachael Ray shared with her followers a comprehensive collection of 15 meals made only with “pantry staples” — which include a heaping helping of frozen items and.

Heart-Healthy Canned Tuna. No pantry is complete without a few cans or pouches of water-packed tuna. Tuna can help add healthy omega-3 fats and protein to a variety of dishes, including salads. Chef Hacks to Try at Home 03:55.

Freezer Fixes and Pantry Staples with The Kitchen Follow Jeff’s tips to get your grill in shape for the warm weather months.

List of related literature:

With that said, to get you on your way to stocking your own clean-eating pantry and fridge, I’ve included lists of the staples that I use most often and that you will find yourself reaching for when making these recipes.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

If you nail down your staples—the tools you’ll use to cook and the ingredients you’ll always keep in your fridge, freezer, pantry shelves, and drawers—you’ll become a versatile chef who’s always ready for action.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

I’ve developed a list of low-carb staples that I always keep on hand.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Here, you’ll find a list of ingredients that are particularly useful to keep on hand and that in most cases store well—not the usual staples like eggs, butter, flour, sugar, or onions that are likely to be in your kitchen, but some reliable items that turn up in many of the recipes in this book.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Scan supermarket shelves for other time-saving ingredients: Shredded low-fat cheese, pasta-ready tomato sauces, pre-peeled baby carrots, pre-shredded cabbage for coleslaw, bags of microwave-ready vegetables, even prechopped garlic.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

The Staples chapter is, well, full of staples—building blocks for the recipes in later pages, like Hard Cheese (here), Garlic Confit (here), and a plethora of sauces that will make your meals pop.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

With the right staples, you can create dozens of recipes with minor proportion changes, cooking methods,

“Good Food, Great Business: How to Take Your Artisan Food Idea from Concept to Marketplace” by Susie Wyshak
from Good Food, Great Business: How to Take Your Artisan Food Idea from Concept to Marketplace
by Susie Wyshak
Chronicle Books LLC, 2014

Or better yet, buy ingredients— tomatoes, garlic, onions, olive oil—and put them in your own individually sized microwavable containers.

“The Catholic Table: Finding Joy Where Food and Faith Meet” by Emily Stimpson Chapman
from The Catholic Table: Finding Joy Where Food and Faith Meet
by Emily Stimpson Chapman
Emmaus Road Publishing, 2016

For almost-instant sandwiches, freeze meat-loaf slices individually in heavyduty foil or freezer paper.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

It takes no time to make, and I almost always have all of the ingredients on hand as pantry staples.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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278 comments

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  • Always such great treat to watch your videos. I hope you know how awesome you are. Keep the great work going. I made my first mixed nuts butter and it was so awesome!!!! Thank you!

  • Hi is there another name for shiro dashi? Or do you recommend a specific brand? Thanks for this and all of these type videos!! I get great ideas from them!

  • So you finally caved to the pressure? I know a lotttt of people would criticise you for supporting meat/diary industry but you didn’t have to create an ENTIRE video to please ur critics…����..I feel almost cheated, because I used to trust whatever u would say…now it seems all fake (and ur more interested in pleasing the crowd and gaining more subscribers…)

  • Instant pot video please!!! And yes thanks for the tips especially for dried beans! I’m going to look into stores where I can buy beans in bulk! I have a ton of mason jars…
    In my cupboards I have some lazy susans so I pack those shelves like there’s no tomorrow #ijs

  • LINK FOR GLASS MINI JARS ARE GONE… Found them here..
    24-Pack-Flip-Top-Airtight-California
    https://www.amazon.com/24-Pack-Flip-Top-Airtight-REUSABLE/dp/B07LBHLKLD

  • Great recipe ideas! Please consider doing a review on your thoughts on Dr. Esselstyn. I am age 40 & just found out I have heart disease, I am 5’7 and 138lbs, I have never been obese, however, since I was a teenager I have eaten bacon,burgers,pizza, cheese but not overdoing it. Well, now my heart is paying for my bad eating decisions. I am considering following Dr. Esselstyn’s diet he promotes.

  • Please can you make a video on Healthy Emmie? I like her message and attitude but I think there’s something very badly wrong since she’s very underweight. ��Love you��

  • I am a huge advocate of J. K. Adams 48 jar spice rack. Made in VT! It spins, is labeled, sorry Candice no label maker, and holds a good selection. Despite this I have a box of overflow spices in wax paper bags from my neighborhood herb store.

  • Now to find Urfa Biber and Shiro dashi to add to my pantry, many thanks! I tend to use Kimchi, mustard, cumin or black pepper liberally as my own panty staples. I recently started chopping and freezing fresh chives and chilies to add in small quantities to my food too. And always, Frozen homemade stock.

  • I am really excited because I am about to move in my own apartment, which means I will be able to choose and not fill my kitchen with frozen pizzas ^^

  • As a vegan I applaud you for making this video. But I have a question: how do you take animal products so lightly (like there’s no big deal)? You do realize they come from the place of horror, right?
    PS: I’m NOT judging you in any way. I’m just curious. Please give me an honest answer. Thanks.

  • I love your channel!! I have one tip for the rice:
    In Brazil we stir fry the rice with a bit of oil, garlic, onion and a pinch of salt and seasoning of your choice before boiling it. My Irish husband now finds normal rice boring haha.
    Thanks a lot!

  • I have a lot of spices too!!! I think I am a crazy spice lady but I love them all. Love your idea for using amazon boxes. Thanks for the great ideas you are so awesome!!!

  • I think it’s also important to mention that you don’t necessarily need a bunch of oils to have an epic vegan kitchen. You can use broths, vinegars, alcohol, and what you didn’t mention in your pantry, I think, was soy sauce or tamari.

  • I love that you’re not vegan but you consider vegan options! I think it helps non-vegans to realize that they can eat a satisfying meal without meat! Unfortunately, a lot of them don’t even consider that they can eat a meal without meat involved ��

  • Oh, it really IS your kitchen! Always wondered! (And apparently I only got your sit down reviews in my recommended.)
    Also, hit pause to make chia jam for breakfast!

  • Been zigging and zagging on a plant based diet for 15 years. Time to finally start upping my vegan cooking game. I can be survive eating raw oatmeal, plain lentils and rice, however to help me dial in a healthier diet even more, it would behoove me to up my cooking skills. You are the first channel I have actually decided to subscribe to to help me start learning. Thanks for the great videos. Already did one of your desert ones within an hour of finding your channel. Plan to try one tomorrow as well. Greetings from Bay Area, California.

  • I was going to ask where to buy those jars and so forth, but then I saw that you have a ton of information and links in the description section. Awesome!

  • I love red rice, it comes from europe which is great, tatsts nutty and slightly sweet. it can be cooked lose for salat or sticky for onigiri and mixes great with sweet, warm and just as well with maritime flavours. for rare occasions I have some basmatirice as well. otherwise my starches come mostly from squash, sweetpotatos and plantains for I have to be careful with grains…. maybe millet gets reintroduced… I loved it ^^

  • I am really excited because I am about to move in my own apartment, which means I will be able to choose and not fill my kitchen with frozen pizzas ^^

  • I make my own tomato puree and cook it down until it’s reduced down as much as I want then add some salt and jar it using jars I ‘disinfect’ using heat in the oven. If you do it right they never go bad. And they don’t have the metallic can taste. Plus I know what’s inside. It’s all tomatoey goodness ����

  • Omg stuffed cabbage is my favourite food as I’m Hungarian and I was so happy to see a plant based recepie how to make it! I’m going to try it this afternoon this video just made my day!! Thank you ����

  • Hi sadia.I am jo frm india.new subscriber to u.I am very thankful to u.ur videos such a nice very useful.I have to plan to start a youtube channel.ur my inspiration.thanq..thanqq…

  • Hii everyone…! Sadiya
    I love your videos and was looking at the links to see what I can save up for.

    But the mini spice jar link isn’t working and for anyone who wants them, I found a close alternative at the link

    https://www.amazon.com/KAMOTA-Airtight-Silicone-Funnels-Seasoning/dp/B07NV7Y65N

  • Here’s what i said after this video: “God, she’s so good!” and you are. Thought I would share that and thank you for all this great info!

  • As a vegan I applaud you for making this video. But I have a question: how do you take animal products so lightly (like there’s no big deal)? You do realize they come from the place of horror, right?
    PS: I’m NOT judging you in any way. I’m just curious. Please give me an honest answer. Thanks.

  • Your videos are empowering! I always felt overwhelmed transitioning to Veganism, but your quality videos radiate love that encourage me to pursue a plant-based lifestyle. Thank you, Sadia! �� Can you also share some of your kitchenware essentials?

  • Sadia I have been watching your videos I do enjoy them. I have learned a lot! I always wonder you don’t live as muslim yet you have a muslim name. I first thought maybe your parents love the name. But, then I came across info that you were born in Pakistan. Lived in Canada. Moved to Netherlands. It is sad though to know if you were born in a muslim home. But, chose not to follow Islam. I am Muslima. I love being one and though the rules are not that easy to follow in this life mixed up with other cultures and religions. But, Alhamdulillah it is gift from Almighty to me to be able to stand firm and strong towards my Faith. I would rather die, give my life then live my life as non muslim. No matter the amount of success or money or this life happiness. I prayed and will continue pray in tahajjud that Almighty guide you to success of this duniah as well as akhearah. Be happy and keep sharing good knowledge and I will keep on praying for your beautiful heart! Love peace Allah Hafez Shehnaz Ahmad…by the way I am tour guide in Johannesburg South Africa pop in for a visit in sha Allah.

  • Wastes too much oil. We’re not all millionaire’s you know. Though I will say, the best fries I have ever had are Signature Select Restaurant Style fries. Good luck finding them!

  • I had a bad experience with store bought peanut butter, i had it in a Tupperware for a month because i forgot about it. BUT when i opened it there was no mold and it smelled the same it freaked me out so i no longer eat store bought peanut butter.

  • Always such great treat to watch your videos. I hope you know how awesome you are. Keep the great work going. I made my first mixed nuts butter and it was so awesome!!!! Thank you!

  • Those little spice jars are freaking adorable. Thank you so much for putting the link to get them on amazon, will definitely be buying a bunch when I move out of my tiny apartment

  • I’m not sure if it’s a “New Zealand” thing but the beans rhyme is slightly different. “beans, beans, good for your heart, the more you eat the more you fart, the more you fart the better you feel so beans beans at every meal.” does anyone else know this version?

  • Ughhhh! I love your pantry. I always see new vegan foods and stock up and then they just sit there as I re-eat the same things. Thank you for the tips!:)

  • I was going to ask where to buy those jars and so forth, but then I saw that you have a ton of information and links in the description section. Awesome!

  • I just want to put out there that this was a great video, very helpful thank for the vegan option, I’m always looking for vegan recipes, sauces etc.! Thank you!

  • User beware, tried this with red skin potatoes (only kind at home at the time) and I got mushy potato goop…followed same steps just think the type of potato wasn’t compatible.

  • YOU ARE AMAZING!! A true gift to the world! You’ve made my life so much easier and I’m so happy to have found your channel. Thank you for all that you do!

  • I love pantry videos but they are also bad for me since they give me ideas of what I want to still add to my ever growing pantry stash.:) I live in an apartment and always find kitchen storage to be lacking so I’ve had to get a little creative to store all the pantry items and spices. My spices are organized in slim slid out pantries, one between my refrigerator and counter (useless space no more) and one sits next to a bakers rack. The slide out pantries are on rollers so it’s super easy to roll it out and find the needed spice. From the side of the bakers rack is a hanging shoe organizer that has mason jars and small bags of pantry food items (beans, lentils, nuts, seeds, etc). But, now that I’ve got that all worked out and organized it seems to me that I need to make notes from your video of what I still need to add but I may need another hanging shoe organizer.:D

  • This video came out at the perfect time! I’m a very new vegan and currently planning my next trip to the grocery store to restock my now animal free pantry �� thanks Candice cant wait to try your suggestions out!

    P.s. I’d love to see a video on essential appliances!

  • I have been absolutely obsessed with your shelf/rack combo in the background since you started filming in your kitchen. Where did you get it??

  • This is such a great look into a complete vegan pantry!
    Ps. Silken tofu is also best in Asian soups like Thai vegetable soup, Korean spicy tofu soup.

  • I feel like Toronto is like the ideal place in Canada to be vegan unfortunately for non-Torontonians. The grocery stores are so variably stocked compared to other places… We don’t have nearly as much variety where I live:(

  • Abbey “You probably don’t have time for stuffing cabbage rolls” Me onto my 5th hour of cat videos after being in self isolation for 4 weeks. “Yeah definitely no time for that” ��

  • Oh, it really IS your kitchen! Always wondered! (And apparently I only got your sit down reviews in my recommended.)
    Also, hit pause to make chia jam for breakfast!

  • You’re already doing this I can see with the pasta sauce jars but reusing jars to put your pantry items into. To get the labels off, usually you can soak them in water for like an hour and they rub off easily.

  • I thought deconstructed cabbage rolls only existed where I live (Russia and, well, some post-soviet countries). I almost forgot they existed though, definitely making those!

  • I found the best way to get crispy fries without deep frying is to soak the cut taters in very hot water for 15-20 minutes before baking at 425 until crisp. (30-35mins)

  • I’m trying to stay away from soy because I think it aggravates my rosacea but eves vegan bologna & gardein chicken tenders in my air fryer are so good…that better than bullion is awesome also!!! I’m going to start making seitan for different “meats” ��

  • So you finally caved to the pressure? I know a lotttt of people would criticise you for supporting meat/diary industry but you didn’t have to create an ENTIRE video to please ur critics…����..I feel almost cheated, because I used to trust whatever u would say…now it seems all fake (and ur more interested in pleasing the crowd and gaining more subscribers…)

  • This video came out at the perfect time! I’m a very new vegan and currently planning my next trip to the grocery store to restock my now animal free pantry �� thanks Candice cant wait to try your suggestions out!

    P.s. I’d love to see a video on essential appliances!

  • Use africain and Pan-African, Asian and south American seasoning don’t only go to their shops guys. Your food will be way more tastier than salt, pepper and paprika food.

  • I love all things that you mentioned. I like coconut cream the best. Thanks so much. I have just begun Vegan lifestyle for 1 month・So amazing and happy

  • I’m sure I’m not the first one to point this out but you remind me so much of Alexis Rose from Schitts Creek ��
    also love your pantry staples!

  • Love your videos and humor. You are a joy to watch! My Christmas present to myself was your cookbook. Yay!! I am thinking of borrowing my family’s fryer and was curious what oil you choose for that style of cooking. Thanks again for all you do!

  • For the breakfast, do you cook the tofu? And would it be okay to use frozen sweet potato after roasting it? And where is this white bean avocado toast recipe? I have a lot of questions!

  • We’re trying to do this but for Passover haha it’s rough. At least we bought matzo before the quarantine, we’re not gebrakhts or keeping kitnyot but we are keeping kosher for Passover. We had kugel and green beans tonight and last night we had something called Mina from Tori Avey’s website, and of course tomorrow we are doing matzo pizza haha! The biggest struggle was that we didn’t have some of our normal seder plate items like lamb bone and horseradish so we had to improvise with suggestions from our rabbi

  • OMG the tahini stuffed dates! Healthier dessert options are a must in our house, we LOVE dessert, and these are SO freaking good!! My husband says they remind him of Reese’s. They are very satisfying so I didn’t feel the need to eat the entire batch at once. I had a ton of left over chocolate (and I DUNKED the dates!) so I ended up dipping orange slices and drizzling the rest over leftover banana bread. Thanks Abbey!

  • Great video! I think that people sometimes don’t realize how many meals you can make with a well stocked pantry. Ultimately it can be a real money saver since the dry items you mentioned can last a lot longer than fresh produce.
    I’ll take you up on the baking offer. I’ll be over tonight ��

  • As a vegan who grew up eating allot of traditional polish meals I really appreciate the stuffed cabbage soup idea! Why didnt I think of that ��

  • When I make Breakfast I make egg Bacon and also toast Bread. And for Dinner pizza I made it and now am on a Diet and I only eat green beans with salt fish and Drinks a cup of water

  • I feel like Toronto is like the ideal place in Canada to be vegan unfortunately for non-Torontonians. The grocery stores are so variably stocked compared to other places… We don’t have nearly as much variety where I live:(

  • Thanks for the video. Found the sweet potato and tofu recipe very indigestible, especially for breakfast. It may be due to the tofu being raw. Even tried it as a savory dish but still difficult to eat.

  • I thought peanut Oil is safe for most people with peanut allergy if not all, cuz all the protein that is an active allergen is removed during the process of creating it and heating up.

  • This is cool. A good follow-up might be a standard grocery list and what to make from it if you were starting from zero (either transitioning into being vegan or even just moving to a new place, ect.).

  • In canada here: you have to be rich to afford pine nuts…. not sure why. I remember when that wasn’t the case… on same vein: organic and/or fair trade nuts here are very expensive… unfortunate, and I do not exactly know why compared to where PUL lives…

  • Hey abbey! Quick question not really to do with the video but I know you promote and support a healthy relationship with food especially for baby e, what do you suggest doing for children when holidays come up that are basically focused around candy and sweets? ExampleEaster egg hunts Easter baskets or Halloween

  • Definitely want to hear more about the appliances that you think that every vegan would benfit the most from. I’m trying to convince friends and family to go vegan, and showing that it’s not an arderous task that can’t be done would help a lot.

  • When I make Breakfast I make egg Bacon and also toast Bread. And for Dinner pizza I made it and now am on a Diet and I only eat green beans with salt fish and Drinks a cup of water

  • Great vid…but I think my back went out a little watching you jump up to close your cabinet door, lol…maybe you can add a pull chain to it…also lower some of your shelves to make more accessible from a step stool…I’m just throwing ideas out there, really like your channel ☺

  • I am a big fan of mineral water and am saving for a soda stream. It’s really nice to drink water with some citrus or fruit flavour in it. For now I buy the mineral water from Mount Franklin (the mini cans are perfect and recycle).

  • I thought peanut Oil is safe for most people with peanut allergy if not all, cuz all the protein that is an active allergen is removed during the process of creating it and heating up.

  • What’s your favorite breakfast pancakes or eggs?�� Vote in the comments and subscribe to 123 Go! Genius��: http://www.youtube.com/channel/UCaTUEy6O9lOmHV87h8Z7o8Q?sub_confirmation=1

  • Bella if you want to avoid splashes, you got to put the mixer in slow speed because the mix is too thin����. It is ok now you know and can follow next time!����

  • My vegan pantry lots of different rices (sushi, basmati, jasmine, black, risotto), 5 types of beans, raw sunflower seeds to use in place of cashews in recipes, nori, lots of different spices for Indian, Mexican, Asian cuisine (its all in the seasoning y’all!), Panko to bread stuff or sprinkle in sushi bowls to give it crunch, nut butters, pasta like ramen, pad Thai noodles, regular gluten laden stuff… my husband says we have so much stuff but nothing to eat!! Gotta cook it, bud.

  • On the coffee machine when you spill the pancake batter it was only a little bit and then when we look at it back it’s a whole bunch

  • Wastes too much oil. We’re not all millionaire’s you know. Though I will say, the best fries I have ever had are Signature Select Restaurant Style fries. Good luck finding them!

  • Abbey, can you do a review on Healthy Emmie the plant based weight loss nutritionist? https://www.youtube.com/watch?v=HsRdyq_PlnY

  • Thanks for your awesome kitchen tour! I love peanut butter and Nutella too:-P Please do a video on appliances for a vegan kitchen!!

  • I love all things that you mentioned. I like coconut cream the best. Thanks so much. I have just begun Vegan lifestyle for 1 month・So amazing and happy

  • I made the unstuffed cabbage rolls a few days ago, they were delicious!!! I will most definitely make them again. I’ve always steered away from making cabbage rolls before because of all the stuffing & rolling so this was great & soooooo easy. My husband has named them Broken Cabbage Rolls. Thanks for the recipe!

  • Please can you make a video on Healthy Emmie? I like her message and attitude but I think there’s something very badly wrong since she’s very underweight. ��Love you��

  • LINK FOR GLASS MINI JARS ARE GONE… Found them here..
    24-Pack-Flip-Top-Airtight-California
    https://www.amazon.com/24-Pack-Flip-Top-Airtight-REUSABLE/dp/B07LBHLKLD

  • I love how eccentric and weird Josh is. I’m glad the Mythical Kitchen is larger than a center for ants! He reminds me of me when I’m cooking when someone else is there. Dude I’d love to cook with you.

  • Abbey “You probably don’t have time for stuffing cabbage rolls” Me onto my 5th hour of cat videos after being in self isolation for 4 weeks. “Yeah definitely no time for that” ��

  • I love that you eat the little bits of sweet potato left behind! It makes me twitchy watching cooking videos where they do things like dump the spoon in the sink without licking it haha

  • My vegan pantry lots of different rices (sushi, basmati, jasmine, black, risotto), 5 types of beans, raw sunflower seeds to use in place of cashews in recipes, nori, lots of different spices for Indian, Mexican, Asian cuisine (its all in the seasoning y’all!), Panko to bread stuff or sprinkle in sushi bowls to give it crunch, nut butters, pasta like ramen, pad Thai noodles, regular gluten laden stuff… my husband says we have so much stuff but nothing to eat!! Gotta cook it, bud.

  • Hi sadia.I am jo frm india.new subscriber to u.I am very thankful to u.ur videos such a nice very useful.I have to plan to start a youtube channel.ur my inspiration.thanq..thanqq…

  • I love your channel!! I have one tip for the rice:
    In Brazil we stir fry the rice with a bit of oil, garlic, onion and a pinch of salt and seasoning of your choice before boiling it. My Irish husband now finds normal rice boring haha.
    Thanks a lot!

  • User beware, tried this with red skin potatoes (only kind at home at the time) and I got mushy potato goop…followed same steps just think the type of potato wasn’t compatible.

  • I was wondering how much fat was in the breakfast sweet potato tofu meal? You put some nut butter in there, but is there also a good source of fat coming from the tofu and/or the sweet potato itself? ��

    Also I would make mine more hearty/savory instead of sweet, because I’m not really a fan of too much sweet in the morning…

    So I would probably switch the jam out for some crunchy roasted seed mix topping (pumpkin, sunflower,…) Maybe top it off with pumpkin seed oil and balsamic glaze… ��

    Definitely gonna try these out! Except the tortilla soup, I would just make a chili bowl ��

  • I can’t access to the PUL community for the PDF list. There is a server error. Any other way to have the list? Thanks, and congrats for the 3 years.

  • I love the fact all these recipes are plant-based, that way everybody can remake them.
    Deconstructed cabbage rolls was my favourite one!

  • Dates + tahini is one of my favorite combinations. I usually sprinkle some cacao nibs on top, but glazing in chocolate is next level and looks so lovely! Nice video!!

  • I caught Diet Fiction doc during this “stay at home” campaign. Have you reviewed that film yet Abbey? I always appreciate your balanced reviews.

  • Hey abbey! Quick question not really to do with the video but I know you promote and support a healthy relationship with food especially for baby e, what do you suggest doing for children when holidays come up that are basically focused around candy and sweets? ExampleEaster egg hunts Easter baskets or Halloween

  • I actually just made that sweet potato meal for breakfast and I threw in some Greek yogurt too and it was SO YUMMY, thanks for sharing!

  • This was the first actually easy french fries recipe. I watch Babish or the other guys and they are like you should double fry it. You should start a day early or something. First, I don’t know a day early that I want fries and second, I don’t have room in my freezer. So this actually helped. Thanks man

  • Can you review a Jordan Shrinks what I eat in a day? She makes a lot of claims to try to help her subscribers and I want to know if they’re legit!

  • Can you please do more of those super fast and easy recepies? I love doing “lazy” cooking. One thing i always do is buying freezedried onions and garlic. It will absorb the water from whatever you’re cooking.
    And one more thing i do is. Buy yoghurt containers and add oatmeal in it and then in the fridge overnight! No bowl dishwashing!

  • I love the fact all these recipes are plant-based, that way everybody can remake them.
    Deconstructed cabbage rolls was my favourite one!

  • Where the hell is the frikandel? No Bitterballen? Hehehe.. Just kidding. But Josh, you should try to get Dutch frikandellen and bitterballen. Actualy. there is alot of snacks here that are served with fries in cafeterias. Frikandel is better than a hotdog for sure. Yeah I said it. Same toppings, and the frikandel will beat a hotdog. Will be nice for GMM too. Hotdog vs. Frikandel. USA vs Netherlands. Bye

  • i followed his method and they turned out better than any of my previous twice fried attempts. super crunchy outside yet creamy inside!

  • Thanks for your awesome kitchen tour! I love peanut butter and Nutella too:-P Please do a video on appliances for a vegan kitchen!!

  • If you feel so inclined please review vegan, lifestyle, wellness Youtuber Naomi Smart’s ‘what I eat in a day’ or week, and could you please comment on her promoting The pseudoscience of Ayurveda? Thanks.

  • Sorry dont want to rain on anyone’s parade but
    No one should be “okay with PALM OIL”
    Wikipedia: “Palm oil cultivation has been criticized for impacts on the natural environment,[74][75] including deforestation, loss of natural habitats,[76] which has threatened critically endangered species such as the orangutan[77][78] and Sumatran tiger,[79] as well as increased greenhouse gas emissions.[75][80] Many palm oil plantations are built on top of existing peat bogs, and clearing the land for palm oil cultivation contributes to rising greenhouse-gas emissions.”
    PLEASE TRY to reduce consumption of it

  • my spices stables

    cinnamon
    cardamon
    macis(same plant as nutmag but not the seed which was not allowed on aip)
    cumin
    tumeric
    oregano
    thyme

    formerly paprika but it is no longer allowed… damed nightshades

  • Is that an induction cooktop? Do you like it? We are thinking about putting one in our next kitchen and I’m wondering what they are like. I’ve been cooking on gas flame almost exclusively and really dislike electric element-style cooktops. Thanks for the ideas!!

  • Hi Abbey, great video. I have a? about “leaky gut”. I hear such contradiction if it is a “real thing” and the foods that help so much disagreement about that, too. Help.

  • YUM! Thanks for the new ideas! I love my chickpea curry over rice. Vegan and ingredients people probably already have on hand! ����

  • I would literally eat anything you cooked, you are able to present food in a way that makes me think wow I don’t like this ingredient but this is the most delicious looking thing i’ve ever seen <3 awesome

  • Great recipe ideas! Please consider doing a review on your thoughts on Dr. Esselstyn. I am age 40 & just found out I have heart disease, I am 5’7 and 138lbs, I have never been obese, however, since I was a teenager I have eaten bacon,burgers,pizza, cheese but not overdoing it. Well, now my heart is paying for my bad eating decisions. I am considering following Dr. Esselstyn’s diet he promotes.

  • I am a big fan of mineral water and am saving for a soda stream. It’s really nice to drink water with some citrus or fruit flavour in it. For now I buy the mineral water from Mount Franklin (the mini cans are perfect and recycle).

  • Gardein used to make these little fake chicken sliders that were so tasty, but they seem to have disappeared. Canada has some weird import laws about things that are classified as “meat substitutes.”

  • Hey Abbey! Absolutely love your channel, it’s so positive, inspiring and encouraging. Just FYI, when you said “baking spice” I think you meant warm spice. Warm spices are things like cinnamon, nutmeg, ginger, allspice, and cardamom, pretty much things you might use in a pumpkin pie or cake. Nothing but love❤️ just thought you might want to know for future cooking videos. Love your recipes

  • I’m sure I’m not the first one to point this out but you remind me so much of Alexis Rose from Schitts Creek ��
    also love your pantry staples!

  • If you feel so inclined please review vegan, lifestyle, wellness Youtuber Naomi Smart’s ‘what I eat in a day’ or week, and could you please comment on her promoting The pseudoscience of Ayurveda? Thanks.

  • I’m always puzzled how I could use Shirodashi, and it was amazing to put Shirodashi in stirred beans with Olive oil and other seasonings. I wanna try it ��

  • *Nuts and Seeds*:
    -Pumpkin seeds
    -Sunflower seeds
    -Flax Seeds
    -Hemp seeds
    -Chia seeds
    -Walnuts
    -Almonds
    -Pecans
    -Cashews
    -Peanuts
    -Hazelnuts
    -Pine nuts

    Whole grains
    -Brown rice
    -Wild Rice
    -Steel cut oats or regular oats
    -Barley
    -Quinoa
    -Millet
    -Popcorn

    Bouillon cubes
    -Vegetable

    Beans and Lentils

    Dried Fruit
    -Goji berries
    -Dates
    -Dried Cranberries
    -Dried Figs
    -Raisins

    Canned Veggies
    -Tomatoes
    -Peas
    -Corn

    Coconut milk

    Vinegars
    -Apple Cider Vinegar
    -Red Wine Vinegar
    -Balsamic Vinegar
    -White Rice Vinegar

    Spices
    -Onion powder
    -Paprika powder
    -Tumeric powder
    -Curry powder
    -Ground cumin
    -Ground Masala
    -Cinnamon
    -Basil
    -Oregano
    -Garlic powder

  • I think it’s also important to mention that you don’t necessarily need a bunch of oils to have an epic vegan kitchen. You can use broths, vinegars, alcohol, and what you didn’t mention in your pantry, I think, was soy sauce or tamari.

  • Just tried this technique with jicama fries amazing!

    I microwaved and cooled my jicama fries before frying, and they were delicious!

  • Soo…. You like chilli? ��️ Very nice video as always. Now excuse me, I need to check that vegan mayo with aquafaba!!! Love from Portugual

  • Yo does this shopping list not exist anymore? I only just ran into this video but when I click the link it just takes me to her blog page:(

  • what about boiling them in slightly salty water, with a bit of vinegar, then coating them in oil and baking the at 450. trust me, crispy to the max….

  • Two things if you parboil the potato before frying it you get a fluffy interior and crisp outside. Less mucking about than double fried but a much better result than cooking them from raw in oil.
    The second is simpler you’re wrong about adding hot sauce to mayo. Add mayo then a dusting of paprika on top. Ask the Dutch, they know these things as well as many others about good food.

  • @Josh, I’ve come up with a decent way to do Sweet Potato fries, but how would you do them? I;ve found in order to have them semi-crispy (when baked) is to go thin-cut (vs. thicc boi), coated in salt/oil for 30min (15min / side).
    Is it possible to get thicc-boi crispy sweet potato fries?

  • I actually just made that sweet potato meal for breakfast and I threw in some Greek yogurt too and it was SO YUMMY, thanks for sharing!

  • You can buy those white grated shelves at Walmart or Bed Bath and Beyond. You can put it over your plates and have more storage space on top and still pull out your plates easily. That’s what I have. You can use them for all of your cabinets for more space. You also can put in those shelves and put your spices in small plastic containers. They will slide in and out easily too. Also at Walmart. I like your boxes idea. Same concept, but too big and cumbersome.

  • I found the best way to get crispy fries without deep frying is to soak the cut taters in very hot water for 15-20 minutes before baking at 425 until crisp. (30-35mins)

  • Always rinse the potatoes thoroughly after cutting to wash off extra starch. This will help extend the life of the oil and make the fries crunchier.

  • i followed his method and they turned out better than any of my previous twice fried attempts. super crunchy outside yet creamy inside!

  • Wow we have very similar pantries. I’ve been making my own soy milk and oat milk and it’s so much better than store bought and cuts down on carton waste. I would love to see your appliance collection!

  • try making your own oat milk! It is so easy and tastes 1000% better than storebought stuff with all the additives in it. Just blend oats with water and vanilla and a little sweetener if you like it that way, and then strain it through a nut milk bag.

  • Two things if you parboil the potato before frying it you get a fluffy interior and crisp outside. Less mucking about than double fried but a much better result than cooking them from raw in oil.
    The second is simpler you’re wrong about adding hot sauce to mayo. Add mayo then a dusting of paprika on top. Ask the Dutch, they know these things as well as many others about good food.

  • This works. I just made some homemade fries using the instructions and these are the best homemade fries ever!!! Thank you.
    Seasonings: Larry’s seasoning and steak seasoning.

    P.s. I did not make mayo. I didn’t have enough oil

  • the potato+tofu combination is perfect after a workout! except i would probably have to eat 4 of those �� looks delicious, i have to try it!

  • I have been absolutely obsessed with your shelf/rack combo in the background since you started filming in your kitchen. Where did you get it??

  • Bella if you want to avoid splashes, you got to put the mixer in slow speed because the mix is too thin����. It is ok now you know and can follow next time!����

  • Is that an induction cooktop? Do you like it? We are thinking about putting one in our next kitchen and I’m wondering what they are like. I’ve been cooking on gas flame almost exclusively and really dislike electric element-style cooktops. Thanks for the ideas!!

  • Hi Sadia, your videos are so calm n relax that i cant stop my self watching and i try to follow as much as i can. love your voice. I dont skip your videos even single day. Its like a routine to me.
    i make sure green leafy bed then hidden seeds then pulses then some chia n hemp seeds and in a side salad ad any green grilled veges. we all eat in a same way including my 6 yrs old daughter. my whole family know you very well. lots of LOVE and Blessing to you and your amazing team. Love from India and Australia

  • Use africain and Pan-African, Asian and south American seasoning don’t only go to their shops guys. Your food will be way more tastier than salt, pepper and paprika food.

  • Soo…. You like chilli? ��️ Very nice video as always. Now excuse me, I need to check that vegan mayo with aquafaba!!! Love from Portugual

  • Great video:) Thanks, Candace!
    My Grandmother, used to always put a potato in her cooking beans if she hadn’t had a chance to soak them, and then would toss out the potato. The theory, is that the potato would absorb the “gassy” compounds of the beans. Have you heard of this, or tried this?

  • I recently have been switching to a vegan diet. I was having really bad acne and inflammation and I always felt tired. Since I have switched my skin is the clearest it’s ever been, my energy is up and I am more motivated, productive and energetic! I used to hate cooking and now I look forward to it! Initially I was worried about the costs of switching, but I have honestly spent less on groceries and food since switching because I don’t eat out as much and I’m buying things in bulk! You have inspired me to be excited about food and you’re personality is so lovely! I love your videos and recipes so much! Thank you for all that you do ❤️

  • I make my own tomato puree and cook it down until it’s reduced down as much as I want then add some salt and jar it using jars I ‘disinfect’ using heat in the oven. If you do it right they never go bad. And they don’t have the metallic can taste. Plus I know what’s inside. It’s all tomatoey goodness ����

  • when you go to the store and get grocery’s, how do you reduce waste? like yes i know you use jars but i don’t know how to explain it haha

  • This is such a great look into a complete vegan pantry!
    Ps. Silken tofu is also best in Asian soups like Thai vegetable soup, Korean spicy tofu soup.

  • Hey dear
    I hv very recently been following ur “enlighted by intutive eating” series n am seriously in love with it
    Could u please update it i mean post ep 5 asap
    N can u make a riview video of valeria’s recent “what i eat in a day”…she isnt a focused fittness vlogger bt i really want a grounded insight of her video
    Also can intermittent fasting and intutive eating go hand in hand?
    Lots of love from ur new subscriber

  • I’m trying to stay away from soy because I think it aggravates my rosacea but eves vegan bologna & gardein chicken tenders in my air fryer are so good…that better than bullion is awesome also!!! I’m going to start making seitan for different “meats” ��

  • Thank You awesome video! But I’ve looked and looked. sorry can’t find the PDF list we talk about. How how I can find the list please?

  • I have a lot of spices too!!! I think I am a crazy spice lady but I love them all. Love your idea for using amazon boxes. Thanks for the great ideas you are so awesome!!!

  • I’ve been a vegan for a few years now. Your recipes look delish. And I love that you’ve reviewed some vegan’ “what I eat in a day video” and not been automatically negative because they’re vegan. Thank you. I’m subscribing! Also, I don’t cook with oil but I’m starting to rethink that decision in part because of your video on it. I hate not knowing where to turn, so I try to look to the science always, but even that’s confusing. Thanks for at least trying to be a voice of reason on that topic.

  • I’m using my Better Than Boullion jars for sprouting seeds. I put about a tablespoon of mixed seeds in a clean jar and add water. Change the water daily until they start to sprout, then just rinse them daily as they grow. I store them in the fridge for a couple of days and add them to salads, bean dishes, wraps, etc.

  • You are so amazing and I love your videos. It makes me so happy and you inspire me so much. I just recently started watching your videos but now it’s basically the only thing I watch. Thank you ��

  • Your videos are empowering! I always felt overwhelmed transitioning to Veganism, but your quality videos radiate love that encourage me to pursue a plant-based lifestyle. Thank you, Sadia! �� Can you also share some of your kitchenware essentials?

  • Been zigging and zagging on a plant based diet for 15 years. Time to finally start upping my vegan cooking game. I can be survive eating raw oatmeal, plain lentils and rice, however to help me dial in a healthier diet even more, it would behoove me to up my cooking skills. You are the first channel I have actually decided to subscribe to to help me start learning. Thanks for the great videos. Already did one of your desert ones within an hour of finding your channel. Plan to try one tomorrow as well. Greetings from Bay Area, California.

  • I just do not understand why you are giving people vegan recipes when you yourself are not a vegan. This is confusing. You even give tons of animal foods to your toddler daily. Can you explain this to your viewers? Where is the logic in this?

  • I love red rice, it comes from europe which is great, tatsts nutty and slightly sweet. it can be cooked lose for salat or sticky for onigiri and mixes great with sweet, warm and just as well with maritime flavours. for rare occasions I have some basmatirice as well. otherwise my starches come mostly from squash, sweetpotatos and plantains for I have to be careful with grains…. maybe millet gets reintroduced… I loved it ^^

  • Guys tip for the peanut butter!

    Buying 100% natural nut butters can be expensive so I great way to make you own is to add any nut if your choice to a blender. Blend until smooth and boom!

    Nut butter

  • try making your own oat milk! It is so easy and tastes 1000% better than storebought stuff with all the additives in it. Just blend oats with water and vanilla and a little sweetener if you like it that way, and then strain it through a nut milk bag.

  • So, are we supposed to buy everything on the “grocery list: essentials”? I don’t think I can afford to buy all of that, but would like to start being vegan:/ I’m a student so I need cheap, fast meals.

  • when you go to the store and get grocery’s, how do you reduce waste? like yes i know you use jars but i don’t know how to explain it haha

  • Dates + tahini is one of my favorite combinations. I usually sprinkle some cacao nibs on top, but glazing in chocolate is next level and looks so lovely! Nice video!!

  • Here’s what i said after this video: “God, she’s so good!” and you are. Thought I would share that and thank you for all this great info!

  • Hi Abbey! I love the kids information you put out, it really helps me make healthier choices. Just wondering, what would be a good protein powder to use when pregnant?

  • Hi Abbey I’d love to hear your thoughts on Noom. I keep getting ads for it on every social media platform and I wondered what you thought of it!

  • Sadia I have been watching your videos I do enjoy them. I have learned a lot! I always wonder you don’t live as muslim yet you have a muslim name. I first thought maybe your parents love the name. But, then I came across info that you were born in Pakistan. Lived in Canada. Moved to Netherlands. It is sad though to know if you were born in a muslim home. But, chose not to follow Islam. I am Muslima. I love being one and though the rules are not that easy to follow in this life mixed up with other cultures and religions. But, Alhamdulillah it is gift from Almighty to me to be able to stand firm and strong towards my Faith. I would rather die, give my life then live my life as non muslim. No matter the amount of success or money or this life happiness. I prayed and will continue pray in tahajjud that Almighty guide you to success of this duniah as well as akhearah. Be happy and keep sharing good knowledge and I will keep on praying for your beautiful heart! Love peace Allah Hafez Shehnaz Ahmad…by the way I am tour guide in Johannesburg South Africa pop in for a visit in sha Allah.

  • I recently have been switching to a vegan diet. I was having really bad acne and inflammation and I always felt tired. Since I have switched my skin is the clearest it’s ever been, my energy is up and I am more motivated, productive and energetic! I used to hate cooking and now I look forward to it! Initially I was worried about the costs of switching, but I have honestly spent less on groceries and food since switching because I don’t eat out as much and I’m buying things in bulk! You have inspired me to be excited about food and you’re personality is so lovely! I love your videos and recipes so much! Thank you for all that you do ❤️

  • I had a bad experience with store bought peanut butter, i had it in a Tupperware for a month because i forgot about it. BUT when i opened it there was no mold and it smelled the same it freaked me out so i no longer eat store bought peanut butter.

  • Hi Sadia, your videos are so calm n relax that i cant stop my self watching and i try to follow as much as i can. love your voice. I dont skip your videos even single day. Its like a routine to me.
    i make sure green leafy bed then hidden seeds then pulses then some chia n hemp seeds and in a side salad ad any green grilled veges. we all eat in a same way including my 6 yrs old daughter. my whole family know you very well. lots of LOVE and Blessing to you and your amazing team. Love from India and Australia

  • Those little spice jars are freaking adorable. Thank you so much for putting the link to get them on amazon, will definitely be buying a bunch when I move out of my tiny apartment

  • the potato+tofu combination is perfect after a workout! except i would probably have to eat 4 of those �� looks delicious, i have to try it!

  • Same flavor recommendations for canned beans? Any difference in method of using canned? What about different flavor combos for different types of beans? Pinto/black/kidney, for example?

  • Wow, this works really well. After 30 years of failing, this method worked from the very first time I tried it. On an electric element, 15 minutes at half heat, then 5 or so minutes at 3quarters, until the right colour.

  • I just want to put out there that this was a great video, very helpful thank for the vegan option, I’m always looking for vegan recipes, sauces etc.! Thank you!

  • Them: “Oh, do I taste lemon?”
    F52: “Close. It’s mostly lamb with cinnamon bark and black rice.”
    Them: “Yea, no, I definitely tasted that….”

  • Josh, you have elevated the humble bean to superstar status. I will definitely try all three. Do you have a link to the recipes? Please and thank you!

  • Them: “Oh, do I taste lemon?”
    F52: “Close. It’s mostly lamb with cinnamon bark and black rice.”
    Them: “Yea, no, I definitely tasted that….”

  • Hi is there another name for shiro dashi? Or do you recommend a specific brand? Thanks for this and all of these type videos!! I get great ideas from them!

  • *Nuts and Seeds*:
    -Pumpkin seeds
    -Sunflower seeds
    -Flax Seeds
    -Hemp seeds
    -Chia seeds
    -Walnuts
    -Almonds
    -Pecans
    -Cashews
    -Peanuts
    -Hazelnuts
    -Pine nuts

    Whole grains
    -Brown rice
    -Wild Rice
    -Steel cut oats or regular oats
    -Barley
    -Quinoa
    -Millet
    -Popcorn

    Bouillon cubes
    -Vegetable

    Beans and Lentils

    Dried Fruit
    -Goji berries
    -Dates
    -Dried Cranberries
    -Dried Figs
    -Raisins

    Canned Veggies
    -Tomatoes
    -Peas
    -Corn

    Coconut milk

    Vinegars
    -Apple Cider Vinegar
    -Red Wine Vinegar
    -Balsamic Vinegar
    -White Rice Vinegar

    Spices
    -Onion powder
    -Paprika powder
    -Tumeric powder
    -Curry powder
    -Ground cumin
    -Ground Masala
    -Cinnamon
    -Basil
    -Oregano
    -Garlic powder

  • In Idaho we use fry sauce. Mayo, ketchup, (secret ingredient), a tsp or 2 of dill pickle juice. It needs to be pink. Every family has their own recipe and mine includes horseradish.

  • What is the name/brand of the TVP slices in the jar that kind of look like dog treats? lol I’d like to get some, because Soy Curls always arrive to me broken into small pieces. The ones you have in that jar look much more durable.

  • I made the unstuffed cabbage rolls a few days ago, they were delicious!!! I will most definitely make them again. I’ve always steered away from making cabbage rolls before because of all the stuffing & rolling so this was great & soooooo easy. My husband has named them Broken Cabbage Rolls. Thanks for the recipe!

  • In canada here: you have to be rich to afford pine nuts…. not sure why. I remember when that wasn’t the case… on same vein: organic and/or fair trade nuts here are very expensive… unfortunate, and I do not exactly know why compared to where PUL lives…

  • Great vid…but I think my back went out a little watching you jump up to close your cabinet door, lol…maybe you can add a pull chain to it…also lower some of your shelves to make more accessible from a step stool…I’m just throwing ideas out there, really like your channel ☺

  • I love this! I’m wanting to go vegetarian but I’m really worried about my macros being hard to attain. �� please do more of these!!

  • Absolutely loved it! As soon as I can go back home (aka full access to delicious dates) I’ll totally try the choc covered fiesta. Where I am now I only get the small dry deglet noor dates

  • I thought deconstructed cabbage rolls only existed where I live (Russia and, well, some post-soviet countries). I almost forgot they existed though, definitely making those!

  • OMG the tahini stuffed dates! Healthier dessert options are a must in our house, we LOVE dessert, and these are SO freaking good!! My husband says they remind him of Reese’s. They are very satisfying so I didn’t feel the need to eat the entire batch at once. I had a ton of left over chocolate (and I DUNKED the dates!) so I ended up dipping orange slices and drizzling the rest over leftover banana bread. Thanks Abbey!

  • I love this! I’m wanting to go vegetarian but I’m really worried about my macros being hard to attain. �� please do more of these!!

  • I’m not sure if it’s a “New Zealand” thing but the beans rhyme is slightly different. “beans, beans, good for your heart, the more you eat the more you fart, the more you fart the better you feel so beans beans at every meal.” does anyone else know this version?

  • I just do not understand why you are giving people vegan recipes when you yourself are not a vegan. This is confusing. You even give tons of animal foods to your toddler daily. Can you explain this to your viewers? Where is the logic in this?

  • Hi Abbey! I love the kids information you put out, it really helps me make healthier choices. Just wondering, what would be a good protein powder to use when pregnant?

  • Thank You awesome video! But I’ve looked and looked. sorry can’t find the PDF list we talk about. How how I can find the list please?

  • True, I own a Subaru and I compost… My neighbor is sure that’s why my boyfriends garden is so good, it’s not our garden is good because he only remembers he has one when I remember (not as often as suggested) and it’s actually just growing wild we have lache key plants.

  • I love that you’re not vegan but you consider vegan options! I think it helps non-vegans to realize that they can eat a satisfying meal without meat! Unfortunately, a lot of them don’t even consider that they can eat a meal without meat involved ��

  • I’ve been a vegan for a few years now. Your recipes look delish. And I love that you’ve reviewed some vegan’ “what I eat in a day video” and not been automatically negative because they’re vegan. Thank you. I’m subscribing! Also, I don’t cook with oil but I’m starting to rethink that decision in part because of your video on it. I hate not knowing where to turn, so I try to look to the science always, but even that’s confusing. Thanks for at least trying to be a voice of reason on that topic.

  • So, are we supposed to buy everything on the “grocery list: essentials”? I don’t think I can afford to buy all of that, but would like to start being vegan:/ I’m a student so I need cheap, fast meals.

  • I’m using my Better Than Boullion jars for sprouting seeds. I put about a tablespoon of mixed seeds in a clean jar and add water. Change the water daily until they start to sprout, then just rinse them daily as they grow. I store them in the fridge for a couple of days and add them to salads, bean dishes, wraps, etc.

  • I caught Diet Fiction doc during this “stay at home” campaign. Have you reviewed that film yet Abbey? I always appreciate your balanced reviews.

  • Ughhhh! I love your pantry. I always see new vegan foods and stock up and then they just sit there as I re-eat the same things. Thank you for the tips!:)

  • Where the hell is the frikandel? No Bitterballen? Hehehe.. Just kidding. But Josh, you should try to get Dutch frikandellen and bitterballen. Actualy. there is alot of snacks here that are served with fries in cafeterias. Frikandel is better than a hotdog for sure. Yeah I said it. Same toppings, and the frikandel will beat a hotdog. Will be nice for GMM too. Hotdog vs. Frikandel. USA vs Netherlands. Bye

  • Great video:) Thanks, Candace!
    My Grandmother, used to always put a potato in her cooking beans if she hadn’t had a chance to soak them, and then would toss out the potato. The theory, is that the potato would absorb the “gassy” compounds of the beans. Have you heard of this, or tried this?

  • Can you review a Jordan Shrinks what I eat in a day? She makes a lot of claims to try to help her subscribers and I want to know if they’re legit!

  • I can’t access to the PUL community for the PDF list. There is a server error. Any other way to have the list? Thanks, and congrats for the 3 years.

  • What is the name/brand of the TVP slices in the jar that kind of look like dog treats? lol I’d like to get some, because Soy Curls always arrive to me broken into small pieces. The ones you have in that jar look much more durable.

  • That beans song was engraved in me as a kid, and i am the exact same way as far as it going through my head when I’m making beans or buying them.

  • mayonnaise is a superfood, more people should be including it into their diet because they probably don’t get enough b vitamins anyway.

  • Hi Abbey I’d love to hear your thoughts on Noom. I keep getting ads for it on every social media platform and I wondered what you thought of it!

  • “If you are in a restaurant, I hope your not getting your cooking tips from youtube”

    lmao, I actually worked at a sushi restaurant where, on my first day, my boss had me butcher and cook an octopus using youtube videos that i had to find. I didn’t even know what kind of octopus it was or what were the edible parts.

    Needless to say, but that restaurant is under different ownership now.

  • As a vegan who grew up eating allot of traditional polish meals I really appreciate the stuffed cabbage soup idea! Why didnt I think of that ��

  • WAIT ARE YOU DUTCH? Why do you have Albert Heijn peanut butter??

    Edit: okay so I looked it up and she’s Canadian living in the Netherlands. If anyone besides me cares haha.

  • Abbey, can you do a review on Healthy Emmie the plant based weight loss nutritionist? https://www.youtube.com/watch?v=HsRdyq_PlnY

  • I love that you eat the little bits of sweet potato left behind! It makes me twitchy watching cooking videos where they do things like dump the spoon in the sink without licking it haha

  • YUM! Thanks for the new ideas! I love my chickpea curry over rice. Vegan and ingredients people probably already have on hand! ����

  • Hey Abbey! Absolutely love your channel, it’s so positive, inspiring and encouraging. Just FYI, when you said “baking spice” I think you meant warm spice. Warm spices are things like cinnamon, nutmeg, ginger, allspice, and cardamom, pretty much things you might use in a pumpkin pie or cake. Nothing but love❤️ just thought you might want to know for future cooking videos. Love your recipes

  • Staples are a must. Then you get carried away. Yep. That’s me. But I do use it all. I figure if I get enough of a staple pantry built I don’t have to shop for anything except maybe fresh produce. LOL Oh, and my spice/seasoning/herb selection rivals yours easily. LOL Master Herbalist here so I add all sorts of herbs to my cooking.:)

  • Absolutely loved it! As soon as I can go back home (aka full access to delicious dates) I’ll totally try the choc covered fiesta. Where I am now I only get the small dry deglet noor dates

  • Wow, this works really well. After 30 years of failing, this method worked from the very first time I tried it. On an electric element, 15 minutes at half heat, then 5 or so minutes at 3quarters, until the right colour.

  • You can buy those white grated shelves at Walmart or Bed Bath and Beyond. You can put it over your plates and have more storage space on top and still pull out your plates easily. That’s what I have. You can use them for all of your cabinets for more space. You also can put in those shelves and put your spices in small plastic containers. They will slide in and out easily too. Also at Walmart. I like your boxes idea. Same concept, but too big and cumbersome.

  • I was wondering how much fat was in the breakfast sweet potato tofu meal? You put some nut butter in there, but is there also a good source of fat coming from the tofu and/or the sweet potato itself? ��

    Also I would make mine more hearty/savory instead of sweet, because I’m not really a fan of too much sweet in the morning…

    So I would probably switch the jam out for some crunchy roasted seed mix topping (pumpkin, sunflower,…) Maybe top it off with pumpkin seed oil and balsamic glaze… ��

    Definitely gonna try these out! Except the tortilla soup, I would just make a chili bowl ��

  • I would literally eat anything you cooked, you are able to present food in a way that makes me think wow I don’t like this ingredient but this is the most delicious looking thing i’ve ever seen <3 awesome

  • THANK YOU SOOOO MUCH!! I cannot tell you how I only use this method now. They come out PERFECT every time! I pride myself on being a good cook but I don’t do fries often because of the mess and the difficulty getting the proper crisp. THIS WORKS!!

  • Josh, you have elevated the humble bean to superstar status. I will definitely try all three. Do you have a link to the recipes? Please and thank you!

  • Omg stuffed cabbage is my favourite food as I’m Hungarian and I was so happy to see a plant based recepie how to make it! I’m going to try it this afternoon this video just made my day!! Thank you ����

  • You’re already doing this I can see with the pasta sauce jars but reusing jars to put your pantry items into. To get the labels off, usually you can soak them in water for like an hour and they rub off easily.

  • Sorry dont want to rain on anyone’s parade but
    No one should be “okay with PALM OIL”
    Wikipedia: “Palm oil cultivation has been criticized for impacts on the natural environment,[74][75] including deforestation, loss of natural habitats,[76] which has threatened critically endangered species such as the orangutan[77][78] and Sumatran tiger,[79] as well as increased greenhouse gas emissions.[75][80] Many palm oil plantations are built on top of existing peat bogs, and clearing the land for palm oil cultivation contributes to rising greenhouse-gas emissions.”
    PLEASE TRY to reduce consumption of it

  • Wow we have very similar pantries. I’ve been making my own soy milk and oat milk and it’s so much better than store bought and cuts down on carton waste. I would love to see your appliance collection!

  • For the breakfast, do you cook the tofu? And would it be okay to use frozen sweet potato after roasting it? And where is this white bean avocado toast recipe? I have a lot of questions!

  • Guys tip for the peanut butter!

    Buying 100% natural nut butters can be expensive so I great way to make you own is to add any nut if your choice to a blender. Blend until smooth and boom!

    Nut butter

  • This is cool. A good follow-up might be a standard grocery list and what to make from it if you were starting from zero (either transitioning into being vegan or even just moving to a new place, ect.).

  • Great video! I think that people sometimes don’t realize how many meals you can make with a well stocked pantry. Ultimately it can be a real money saver since the dry items you mentioned can last a lot longer than fresh produce.
    I’ll take you up on the baking offer. I’ll be over tonight ��

  • I squeeze lemon juice into an ice cube tray. I usually have half a lemon’s worth of juice in each cube. This makes it easy to toss in my water or just store!

  • Instant pot video please!!! And yes thanks for the tips especially for dried beans! I’m going to look into stores where I can buy beans in bulk! I have a ton of mason jars…
    In my cupboards I have some lazy susans so I pack those shelves like there’s no tomorrow #ijs

  • Love your videos and humor. You are a joy to watch! My Christmas present to myself was your cookbook. Yay!! I am thinking of borrowing my family’s fryer and was curious what oil you choose for that style of cooking. Thanks again for all you do!

  • Staples are a must. Then you get carried away. Yep. That’s me. But I do use it all. I figure if I get enough of a staple pantry built I don’t have to shop for anything except maybe fresh produce. LOL Oh, and my spice/seasoning/herb selection rivals yours easily. LOL Master Herbalist here so I add all sorts of herbs to my cooking.:)

  • I am a huge advocate of J. K. Adams 48 jar spice rack. Made in VT! It spins, is labeled, sorry Candice no label maker, and holds a good selection. Despite this I have a box of overflow spices in wax paper bags from my neighborhood herb store.

  • So glad on a pantry video.
    Have to speak out on this, palm oil is terrible, it is killing wildlife, leaving orphans to starve. I cant see a vegan being ok palm oil and ask you to learn what is happening https://www.youtube.com/watch?v=7jojJj-s5w8 and inform 303k people.

  • my spices stables

    cinnamon
    cardamon
    macis(same plant as nutmag but not the seed which was not allowed on aip)
    cumin
    tumeric
    oregano
    thyme

    formerly paprika but it is no longer allowed… damed nightshades

  • Hey dear
    I hv very recently been following ur “enlighted by intutive eating” series n am seriously in love with it
    Could u please update it i mean post ep 5 asap
    N can u make a riview video of valeria’s recent “what i eat in a day”…she isnt a focused fittness vlogger bt i really want a grounded insight of her video
    Also can intermittent fasting and intutive eating go hand in hand?
    Lots of love from ur new subscriber

  • That beans song was engraved in me as a kid, and i am the exact same way as far as it going through my head when I’m making beans or buying them.

  • This was brilliant Abbey thank you! I always learn something new from you, and I truly appreciate the time and effort you put into your work!

  • WAIT ARE YOU DUTCH? Why do you have Albert Heijn peanut butter??

    Edit: okay so I looked it up and she’s Canadian living in the Netherlands. If anyone besides me cares haha.

  • Gardein used to make these little fake chicken sliders that were so tasty, but they seem to have disappeared. Canada has some weird import laws about things that are classified as “meat substitutes.”

  • Hii everyone…! Sadiya
    I love your videos and was looking at the links to see what I can save up for.

    But the mini spice jar link isn’t working and for anyone who wants them, I found a close alternative at the link

    https://www.amazon.com/KAMOTA-Airtight-Silicone-Funnels-Seasoning/dp/B07NV7Y65N

  • I squeeze lemon juice into an ice cube tray. I usually have half a lemon’s worth of juice in each cube. This makes it easy to toss in my water or just store!

  • Hi Abbey, great video. I have a? about “leaky gut”. I hear such contradiction if it is a “real thing” and the foods that help so much disagreement about that, too. Help.

  • Definitely want to hear more about the appliances that you think that every vegan would benfit the most from. I’m trying to convince friends and family to go vegan, and showing that it’s not an arderous task that can’t be done would help a lot.

  • I’m always puzzled how I could use Shirodashi, and it was amazing to put Shirodashi in stirred beans with Olive oil and other seasonings. I wanna try it ��

  • you said something intresting about your sweet potato, I don’t have an oven. For how long do you put is in the microwave? Is the outside of the potato eat-a-ble?

  • Refined peanut oil does not have any protein thanks to the magic of refining = no allergy. Am assuming this was refined in the video based on volume. Cold pressed retains protein buy refined, you’ll be fine. Don’t eat mayonnaise on general principle.

  • This was brilliant Abbey thank you! I always learn something new from you, and I truly appreciate the time and effort you put into your work!

  • I love how eccentric and weird Josh is. I’m glad the Mythical Kitchen is larger than a center for ants! He reminds me of me when I’m cooking when someone else is there. Dude I’d love to cook with you.

  • Same flavor recommendations for canned beans? Any difference in method of using canned? What about different flavor combos for different types of beans? Pinto/black/kidney, for example?

  • What’s your favorite breakfast pancakes or eggs?�� Vote in the comments and subscribe to 123 Go! Genius��: http://www.youtube.com/channel/UCaTUEy6O9lOmHV87h8Z7o8Q?sub_confirmation=1

  • On the coffee machine when you spill the pancake batter it was only a little bit and then when we look at it back it’s a whole bunch

  • We’re trying to do this but for Passover haha it’s rough. At least we bought matzo before the quarantine, we’re not gebrakhts or keeping kitnyot but we are keeping kosher for Passover. We had kugel and green beans tonight and last night we had something called Mina from Tori Avey’s website, and of course tomorrow we are doing matzo pizza haha! The biggest struggle was that we didn’t have some of our normal seder plate items like lamb bone and horseradish so we had to improvise with suggestions from our rabbi

  • THANK YOU SOOOO MUCH!! I cannot tell you how I only use this method now. They come out PERFECT every time! I pride myself on being a good cook but I don’t do fries often because of the mess and the difficulty getting the proper crisp. THIS WORKS!!

  • “If you are in a restaurant, I hope your not getting your cooking tips from youtube”

    lmao, I actually worked at a sushi restaurant where, on my first day, my boss had me butcher and cook an octopus using youtube videos that i had to find. I didn’t even know what kind of octopus it was or what were the edible parts.

    Needless to say, but that restaurant is under different ownership now.

  • Just tried this technique with jicama fries amazing!

    I microwaved and cooled my jicama fries before frying, and they were delicious!

  • Refined peanut oil does not have any protein thanks to the magic of refining = no allergy. Am assuming this was refined in the video based on volume. Cold pressed retains protein buy refined, you’ll be fine. Don’t eat mayonnaise on general principle.

  • Can you please do more of those super fast and easy recepies? I love doing “lazy” cooking. One thing i always do is buying freezedried onions and garlic. It will absorb the water from whatever you’re cooking.
    And one more thing i do is. Buy yoghurt containers and add oatmeal in it and then in the fridge overnight! No bowl dishwashing!

  • what about boiling them in slightly salty water, with a bit of vinegar, then coating them in oil and baking the at 450. trust me, crispy to the max….

  • True, I own a Subaru and I compost… My neighbor is sure that’s why my boyfriends garden is so good, it’s not our garden is good because he only remembers he has one when I remember (not as often as suggested) and it’s actually just growing wild we have lache key plants.

  • @Josh, I’ve come up with a decent way to do Sweet Potato fries, but how would you do them? I;ve found in order to have them semi-crispy (when baked) is to go thin-cut (vs. thicc boi), coated in salt/oil for 30min (15min / side).
    Is it possible to get thicc-boi crispy sweet potato fries?

  • You are so amazing and I love your videos. It makes me so happy and you inspire me so much. I just recently started watching your videos but now it’s basically the only thing I watch. Thank you ��

  • This was the first actually easy french fries recipe. I watch Babish or the other guys and they are like you should double fry it. You should start a day early or something. First, I don’t know a day early that I want fries and second, I don’t have room in my freezer. So this actually helped. Thanks man

  • Yo does this shopping list not exist anymore? I only just ran into this video but when I click the link it just takes me to her blog page:(

  • So glad on a pantry video.
    Have to speak out on this, palm oil is terrible, it is killing wildlife, leaving orphans to starve. I cant see a vegan being ok palm oil and ask you to learn what is happening https://www.youtube.com/watch?v=7jojJj-s5w8 and inform 303k people.

  • Thanks for the video. Found the sweet potato and tofu recipe very indigestible, especially for breakfast. It may be due to the tofu being raw. Even tried it as a savory dish but still difficult to eat.

  • I love pantry videos but they are also bad for me since they give me ideas of what I want to still add to my ever growing pantry stash.:) I live in an apartment and always find kitchen storage to be lacking so I’ve had to get a little creative to store all the pantry items and spices. My spices are organized in slim slid out pantries, one between my refrigerator and counter (useless space no more) and one sits next to a bakers rack. The slide out pantries are on rollers so it’s super easy to roll it out and find the needed spice. From the side of the bakers rack is a hanging shoe organizer that has mason jars and small bags of pantry food items (beans, lentils, nuts, seeds, etc). But, now that I’ve got that all worked out and organized it seems to me that I need to make notes from your video of what I still need to add but I may need another hanging shoe organizer.:D

  • Now to find Urfa Biber and Shiro dashi to add to my pantry, many thanks! I tend to use Kimchi, mustard, cumin or black pepper liberally as my own panty staples. I recently started chopping and freezing fresh chives and chilies to add in small quantities to my food too. And always, Frozen homemade stock.

  • you said something intresting about your sweet potato, I don’t have an oven. For how long do you put is in the microwave? Is the outside of the potato eat-a-ble?

  • This works. I just made some homemade fries using the instructions and these are the best homemade fries ever!!! Thank you.
    Seasonings: Larry’s seasoning and steak seasoning.

    P.s. I did not make mayo. I didn’t have enough oil

  • Always rinse the potatoes thoroughly after cutting to wash off extra starch. This will help extend the life of the oil and make the fries crunchier.

  • YOU ARE AMAZING!! A true gift to the world! You’ve made my life so much easier and I’m so happy to have found your channel. Thank you for all that you do!

  • In Idaho we use fry sauce. Mayo, ketchup, (secret ingredient), a tsp or 2 of dill pickle juice. It needs to be pink. Every family has their own recipe and mine includes horseradish.

  • mayonnaise is a superfood, more people should be including it into their diet because they probably don’t get enough b vitamins anyway.