I would eat this with a garlic bread or naan

The happy dance after taking a bite ❤

You put too much salt on everything!

ok the throw of squash was halarious lol

Your Mom's pal bajie (sp?) looks like an Indian Sloppy Joe - this looks so good!

Thank you for all the little moments, like forgetting there's water, oven mitt slipping off. We've all had those moments! 😂

Can i just suggest that instead of using just videos, because humans needs all 3 senses to salivate, vision, smell and taste. You only got vision. Prepare a bunch of KFC flavored cauliflower, prepare it on Friday Evening before the Shabbat, go out on Saturday to city mains, and just give it away to street walkers. Get them to like it, make sure it cannot be something people can resist. The recipe is online, it is even on this platform. KFC flavor is not original, KFC didn't play God first and made those flavors available on earth. God did. You don't even have to announce it, even better, get a group of friends to come and taste it and create a warm and happy atmosphere, when people walk past, they will naturally draw to it because of a crowd. Have the friends eating talk to sidewalkers. Convert one at a time, and those one at a time will tell their friends. Warn them how animal fats clogs up arteries and eventually end up in Heart attacks. That is why people wonder why even young atheletic people start dropping like flies after strenuous or high pressure events. Because the heart experience too much back pressure so it attacks it self and people go into cardiac arrest. This is fact: One can look it up: coronary heart disease - where the arteries that supply blood to the heart become clogged up with fatty substances (atherosclerosis), which may cause angina or a heart attack

Kenji's recipe has become a favorite of mine. To make it simpler, I do the parboil in advance: boil with the bicarb, then put them into a food storage container with the rosemary/garlic oil, seal, and shake vigorously--that gives it a better coating of the starch than using a bowl. Then when I'm ready to serve I put it in my air fryer; it only needs about 25 minutes.

I made them today, after boiling them, in the Air Fryer. With the infused garlic rosemary oil method. We loved it!

I wanted to jump through the screen and eat those potatoes!! 🤤🤤🤤

Yours looks so amazing! First place !

I have been meaning to try the baking soda par boil method but your version with the Yukon golds and the mashed russet honestly seems like a WAY better way to do that. I've been tasked with bringing potatoes to a Thanks Living (not a typo) event. This is the recipe I'm going with!

I am so looking forward to making this tomorrow and my heart just melted when I heard your dad say that you are just the best vegan cook in the world so much love there ❤ you are very gifted and thank you for sharing sister ✨🤗🌹🌟🥰💫

i just had tempeh for the first, I steamed it for 15 minutes and ate it bland... tasted fine

I requested the meal plan and never got it. I’m already a subscriber to your newsletter via three email addresses so is there another way for those of us who have been subscribed for a long time to get the PDF?

I like to use rosemary with mine.

I love the Serious Eats recipe, but it is rather time consuming. I am so glad you demo'd all these side by side! I'm going to try it cut like the ATK ones, and probably use your idea of borrowing extra starch from a russett. I always shake them vigorously in a bowl with a lid, so that you really rough up the surfaces. And i always make extra of the garlic herb mixture, because of who i am as a person. 😂

Made this recipe and it was delicious! 💯 It was even a hit with my picky family. One of my favorite recipes of yours that I have made over the years! ☺️

Frank is overrated and unlikeable

can you make these recipes without oil?

How long do you leave the tofu in the salt water for ?

Great video idea!

don't even par boil, just boil them until they almost break apart, then put them on a rack to cool and fry ( if u want even better results, oil-blanch them before the fry and efter the cooling.)

Hi Nisha. Will the book come back to Amazon UK?

Do you reheat those before eating or eat them cold?

I followed everything as she did step by step and my 84 year old grandfather loved it and had two extra portions. Thanks for veganizing it as I don't like extra calories that comes with adding cream in it.

have you ever used whole oat grouts? I would think that they have a chewy texture, but I have never tried.

Gathered all the ingredients and I'll be making this tomorrow, the funny thing is I had to make my own Moroccan spice mix and the ingredients to make it was duplicating all the ingredients that you were putting in the original recipe, here is the recipe I found for the Moroccan spice mix on GTP. Ras al-Hanout, a traditional Moroccan spice blend, varies depending on the region or brand, but here's a guide to making a versatile version inspired by Marathon Spice: Ingredients: 2 teaspoons ground cinnamon 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons ground turmeric 1 teaspoon ground allspice 1 teaspoon ground cardamom 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon smoked paprika 1/2 teaspoon ground cayenne (optional, for heat) 1 teaspoon ground black pepper Instructions: 1. Combine all the spices in a bowl and mix thoroughly until well blended. 2. Store the mixture in an airtight container in a cool, dark place. It will stay fresh for several months. 3. Use this blend to flavor meats, stews, vegetables, or rice dishes. If you're looking to replicate Marathon Spice's exact formula, it may require adjustments, as commercial blends often include proprietary ratios or unique ingredients like rose petals or lavender.

You basically need a million spices and ingredients…got it 😅😅

Thanks! My thoughts: generally: way (WAY) too much oil for me. I'm not oil free, but I try to use just enough (which for me is probably a TBSP or less). Also, I can't even remember the last time I peeled a non-russet potato! Love those Yukon Gold (or red) skins! 1st recipe: simple, classic, can be very low oil, and you can sprinkle a dash of corn (or other) starch to get a crisper texture 2nd: haven't tried that one before, but it looks delicious. I'd cut way back the amount of oil, leave the skins on, and definitely would go with yukon gold 3rd: hard pass. Nearly deep fried, and a I definitely wouldn't want them to be that big 4th: very uninteresting recipe to me, but excellent cursing 5th: hmm. I kind of like the idea, but it's more of a vehicle for delivering olive oil

That soup looks so good😊

That last one looks like the most perfect potato that was ever made.

Very yummy, good cooking. ❤🎉.

This was so comforting. I drop things all the time while cooking 😂

These look amazing! Do you think instead of adding the russet potato and mashing it you could add some potato starch to the boiled potatoes and then shake to create that fluffy layer?

Thank you so much for this!

Do you have any ideas for quick/savory/protein breakfasts? I don't have any time to cook in the morning but need a good hearty breakfast. Thanks!

While I do love a good roasted potato and would happily be a taste tester for all of these 😂 in terms of what I would actually make I’d do ATK. It’s simple and I don’t own foil plus my hands shake so that water in the pan for #4 could be a disaster for me lol. I tend to stick to simple and easy for regular every day. I appreciate you testing them!

I love potatoes so much. The best vegetable! Fries, roasted and mashed!!! 🥰 😊

I tried it but found the scrabbled eggs too moist. Wonder what I am missing

Yes please to your mum’s recipe 😀

I got away from using oils for cooking. Is there another way of doing this?

I will order it thanks a lot for you content and your book. <3

YUMMMM

Recipe #3 looks like a sloppy version of Fondant Potatoes. Cut potatoes flat on top and bottom to pan fry.. then roast in oven with chicken broth and oil/butter.

Is it possible to make vegan buttermilk out of oat milk? Considering oats are gluten free and not as protein-rich as soy milk, leading to no curdling of proteins?

Your own version looks SO good. That is definitely the one i would go for.

omg girl how did you not make the british technique!! Par boil potatoes. Put a good amount of oil (up to 1cm in bottom) into a roasting dish and put that in the oven to get very hot. Meanwhile drain and shake the potatoes like most of the recipes here, then put them into the hot oil, toss around in the sizzling oil before putting in oven. Toss them around half way through cooking. It's like deep fat frying without the frying faff part.