Even wet messes can be uber-organized! Kind of a contrast to your cooking style - surprising in a good way.

This is not a vegan thing, but I have my grocery list on my phone (notes app) by grocery store section so I can go through my usual aisles efficiently. When I'm missing items at home, I uncheck the box next to them and when I'm at the store, I check the boxes as I pick items up. Also keeps a running list of items I get regularly in case I can't remember what to get. ✅ I used Chronometer a lot when I was first vegan, but stopped when I realized how easy it was for me to get all the nutrients I need on the foods I already eat. It's a great tool to teach anyone about micro and macro-nutrients though. And it's FREE! 👍

Corpse Free Kitchen, We could make a great team, wanna be friends?

I get crazy anxious at the store. I often wear big headphones so people don’t wanna stop and talk with me. It happens a lot since I’m 6’7 and usually wearing some type of horror shirt. If I’m forced to chat I’d rather talk about how killer klowns from outer space was too scary for them rather than what it’s like not fitting in cars or on planes.

You're all organized. I just buy random fruits and veggies like a gremlin and stock up on grains and beans when I get low

People think you're weird for reading labels while grocery shopping?? THOSE people are the weirdos 🤣 Hope you are well Lauren! All the best from Canada!

Veganism is not about benefits for humans.... It just so happens to be plant-based diet is good for human beings. That is a plant-based diet. You have to have some sort of plant-based diet to be vegan... Veganism is a very serious animal rights movement. Separate from diet culture... Let's please keep it that way... Veganism is simply the doctrine that humans have no right to exploit other animals for their own interests

Not a vegan but love this channel, glad it popped up in my feed, will totally be incorporating some of this stuff.

Yup, I gotta do a "stock take" of all my dry goods too, but not gonna trust an AI to make something out of it!

Thanks for this recipe. Going to try it with my family :) We learned how to make corn tortillas out of maseca last year, so good!

The more videos I watch and hear you talk, the more I realize how we’re basically the same person. Only difference so far is I’m a beyond girly over impossible

How are those fish? I’ve been so scared to try them cuz I can’t eat any vegan grilled chicken cuz it’s too much like chicken but I can handle breaded stuff. Also not being a fan of seafood I am curious about those fish for a while now 🤷🏼‍♀️

Capers?

First time coming across your page and immediate fan. I too am constantly tripping over cats and trying to cook good, vegan food 😂🤷🏼‍♀️ immediate sub though!

OMG does this mean there is a beaver farm somewhere?

A note to viewers: ☺️ In this comment section, you will find a lot of info regarding points on this list, plus some extras. I worked on this video for over a month and left out a lot of details on purpose. A large goal with this video was for it to be approachable by new vegans or veg-curious people as veganuary is getting closer. I've had some incredible, informative comments. To the point where it would be information overload to the people who need it most - and I want the information to be digestible to those people. Please continue commenting any additional info you have! It could absolutely help someone or give them something to research. Like I said about my Red 40 mishap - this shit is confusing! I want it to be as simple as possible for people that need it. Thank you all so much for your comments! 💕

Man, I'm already in love

Okay, @CorpseFreeKitchen, you got the bone char thing mostly wrong. It is NOT used to colour anything. It WAS the principal way to get the colour OUT of cane sugar, as the raw sugar would be tumbled in a large vat with the charred pieces of bone. For brown sugar, they would then add back in molasses. Meanwhile, beet sugar does not require this process, and has always been 100% Vegan. Over a decade ago, someone developed a synthetic tumbler base that is cheaper, and Vegan, and today, almost all U.S. producers use this artificial activated carbon. Notably, the famous brand Domino, last I checked, still uses bone char in their California production. It is usually difficult to find out if something is cane versus beet sugar, as some companies like advertising the cane version, but NO company advertises the sugar beet version, because so many people are genuinely stupid, and too many would assume it tastes like purple beets. That said, aside from you needing to correct the Red 40 thing (which you did), your content is solid. I was unaware of some of the variants of carmine. I was unaware of L-Cysteine. I have known for decades that candy corn was verboten, due to the gelatin alone. There are brands that don't have gelatin, but I have never looked for shelac, and have never seen a brand using honey. My preferred candy is chocolate, with nuts, any variety. When they come out with Vegan versions, like Reese's cups, they are never carried at Kroger or Wal-Mart, in spite of them having decent selections of other Vegan products. Often, their product runs will be testing sales, and if it doesn't sell, often because they stupidly hide Vegan products in meat sections, they discontinue them. Caroline's Fishless Tuna is an excellent example of that. In spite of Kroger having a Natural Foods section, in which a lot of specialty products are found, they refused to put this product there. They had it with the canned tuna, a place I never thought to look. I discovered it only when it was on the sale rack, and though I began to buy it like crazy, they stopped carrying it. I was told it was put where it was to entice curious meat eaters to try it. <eye roll> I replied, "So, instead of putting it where the people who want it can easily find it, you put it where the people who likely will never buy it will see it. That's stupid." It is still made, you just have to buy it online.

5:14 Just the dusting isn't enough. This might be better if done with a batter, or you could wet the veggies and submerge them in flour and the flour should form a sticky coating.

3:43 Either way is fine. Americans tend to say "cue-min" but most latinos will say "coo-min." It's really just a preference.... Just don't pronounce it "cuhh-min."

0:51 This is only the second time I've seen chunky tempeh. When did companies start leaving whole soy beans in tempeh?

For the record, it isn't supposed to have ketchup in the sauce. They use Thousand Island dressing in it. A LOT of home-made recipes add ketchup to that, but I think that's because they don't realise, it isn't tomato that gives the colour, but sweet paprika. Russian dressing uses ketchup. This is not that. The original also called for Worcestershire sauce, which can be found in Vegan form. Google, "What was the original recipe for Thousand Island Dressing?" Meanwhile, McDonald's isn't using that recipe... Alternately, "What is the secret to Big Mac sauce according to a former McDonal's chef?" What you made looked decent, but I miss the original. I want to be able to make it at home, since I can't have it for real. And you, with the no lettuce? Oy! In highschool, I used to order two Big Macs, two large fries, a medium chocolate shake, and a large Diet Coke, and never gained a pound, as I was very active. Thank Gods and Goddesses, I gave up meat decades ago. I am a struggling Vegan for going on 6 years now, re-married, after widowerhood, to yet another Omni. <sigh> But I figure, for all the small cheats I end up doing, tasting his food with cheese in it, I am gaining so much more by him having no meat at home, plus he loves the Kroger STO chocolate almond milk; we both do. He likes a LOT of the Vegan faux meats, making it a little easier to cook for him. But he won't eat rice. Gurl.... Anyway, thanks for the content, and be well.

Can I take you out on a date. ❤. Your laugh btw is super cute. K byeeeee

Guacamole on burgers is my thing. 😅

Love this chaos😂❤

18:38 It's always McCormick seasoning that I find in the back of my cabinet that 20 years old. LMFAO!!!

15:11 Culantro is the perfect substitute for people with the soap gene. It still has the same citrus flavor that cilantro has.

14:25 That's really just a formality. The thing you really have to look out for is bulging from the lid. Can lids and jar lids have those circles so it's easier to identify bulge. If a can or jar lid is bulging, the product wasn't treated and packaged properly, and is very highly likely contaminated with botulism. In the case of bulging lids, don't even open them. Botulism is a mold and you do not want to breath in any spores. Just through them out. If the lid even looks like it might be bulging, also through it out. Some people have tried pressure cooking the bad product, and even though that would kill the spores and bacteria, is will not eliminate the botulinum toxic already produced by the grow of the spores.

12:37 If you can get you hands on a bushel of chilies, you can make your own. Siracha is different because traditionally, it was a fermented chile sauce. I don't know about now, I've had the new siracha, and it doesn't taste the same. Anyway, get you a bushel of chilies and do a standard fermentation. I do 2% salt by weight for quick ferments like sauerkraut, 2.5% for kimchi.... I think 4.5% for cucumber pickles. Higher salt content will preserve for longer, but it can't be any less that 2%.

6:03 Is it just me or is that island insanely close to your frig?

1:29 Oh, that is disappointing. Do you have a problem with all rice types or just certain rices?

"Basalmic - Balsamic" - "Tumeric - Turmeric". Being a drummer, I can do the finger thing - not only in opposite directions but at different speeds. It's my only party trick. Guac on a burger is very common on many burger menus.

I love this idea! Seeing all your expired stuff is relatable lol. Oh and yes there was a Sriracha shortage but where I live the shortage is over!

Tattoo tour (of the ones you can show on KZbin, obvs) might be a fun video, now that you mention it

Yay, new video!

10:20 Yum..... A good recipe I did a few times was a one pot mushroom stroganoff. And it gets finished with soy yogurt. Thicker yogurt is better. I don't know if vegan yogurts have a greek style.

3:21 I know this is an old video, but one thing I remembered about the roux is that cooking it also helps reduce the starchiness of the flour.

3:08 Actually, the squiggly side has to be a coast line, so I'm going with Washington.

1:51 So, what is the shape of your cutting board. I want to say it's Kansas or Nebraska. One of the square-ish states.... Or is it Iowa? Maybe Oregon?

17:06 Was that just unsweetened coconut cream? Or unsweetened coconut milk?