Food prep for the week

[@SustainablyVegan]

Want to make tempeh at home? Here's my method: kzbin.info/www/bejne/e4SQlmqch9qBq5o

[@SarahsVeganKitchen]

Ok I'm obsessed with all your videos but this one especially was so calming. 😌 I'm literally SHOOK at how beautifully the cheese came out! I have ordered some of the culture a few times but then I always get too scared to try...then it expires lol. But you've inspired me to finally give it a go!

[@karenmiller1105]

Sarah, I miss your videos. You were one of my favorites to watch as well.

[@SustainablyVegan]

You should definitely give it a go, it honestly is the most creamy, cheese ever. I'm now such a fan that I'm going to start making lots of different types!! And thank you, you're so sweet

[@oxanadc]

Ive never really been a cheese girl, but I would defo try that beautiful cheese

[@raven_zoe]

I am obsessed with your videos lately. So calming, so helpful. You are in your element for real.

[@SustainablyVegan]

Thank youuuu! Really appreciate the feedback, it means so much

[@kellymartinson5803]

Where do you store all the kitchen gadgets/appliances in your small home? A video on the kitchen tools you use may be fun, what you use all the time, what you've tried and isn't worth keeping around, etc. I see appliances at thrift stores all the time but not sure what's worth having and storing

[@websmink]

Very new to your channel. I am a biochemistry professor at a US university. First, I appreciate your calm but genuine demeanor and personality. I can’t stand unnecessary drama, fake personalities, holier than though attitudes and the typical vulgar KZbin TikTok personas and it is nice to come across another genuinely relatable creator. I like that your food choices are healthy and cover all needs from practical and tasty protein sources to micronutrients without obsessing over details that become redundant with a varied diet. I grew up on the Mediterranean and in north Europe and your meals are tasty and practical for any region of the world.

[@TheresaAlberti]

I can't believe how much you cook in a few days! That's a lot of dishes to do, too! Everything looks so yummy... thanks for showing us and inspiring us!

[@wil.ottosson]

Hi Immy, I would love to see your collection of cookbooks! Thanks for another great video.

[@jenwylie4093]

Everything looks so impressive! It looks like you have some unique recipes that look delicious!!

[@kristybeck3494]

Love your videos - please tell us how you cook your rice that it came out so perfect without sticking together!!!

[@paigempoole]

Uff! I cannot wait to try these out, especially the marinated tofu and potatoes!

[@SustainablyVegan]

Hope you enjoy!

[@marycharlebois6627]

So many great ideas here!! If I kept a pouch of veggie fresh in my pocket, do you think it would slow down my aging process? JK!! I appreciate your attention to detail when it comes to storing produce, using things up, and thus eliminating food waste… especially in these challenging economic times. Much appreciated, Ⓜary💕🌿

[@emeliasoderlund]

Would love to have this meal prep in my fridge 😍

[@BlackBlood74]

This is incredible. I've always wanted to make almond milk but was intimidated by the process. Making cheese is even more intense! I don't think you listed the cooking books you used but I'd love to get some

[@dianejones8077]

Fabulous video and food look amazing. Thankyou Immy 💕

[@nimuetheonly]

Hi thanks so much for sharing!♡ the cheese looks amazing! What kind of cultures did you add?

[@elliwildblooms]

Such an inspiring video!! Thank you!! ❤

[@sazskaz]

That cheese looks AMAZING 😍

[@alinabelousova]

That ragu looked incredible! Which book was it taken from? Or maybe you could share the recipe? That almond cheese looked amazing! So creamy and decadent. The only reason I wouldn't make it is because of mould, as it's not something we should be consuming. But I am sure there are other ways to make it :)

[@NaDino-hi4bq]

Love this videos

[@AmaliaRosenHandmade]

I so appreciate your content! A question regarding the lemony tofu - do you cook it or eat as is? Thanks

[@caramelushca]

Hi Immy, what kind of cultures did you use for the cheese? Just been to France and I'm so inspired to make my own! 🤩

[@jbblue48089]

What kind of markers do you use for labeling? Are they wet erase or chalk? My wax pencils aren’t working for me :(

[@marisastefanelli6757]

Where did you learn how to ferment/culture/make tempeh? I desperately am looking for a book but can’t decide 😩

[@sanjanagopal3489]

Hi! What ottolenghi book did you use?

[@mardog303]

Wondering the same thing! I just Googled “autolangy cookbook,” LOL.

[@SustainablyVegan]

Flavor !! It’s plant based and offers a lot of great info on pairings etc

[@Rivkah_of_the_Remnant]

I can't find the name of the cookbook you used ​@@SustainablyVegan

[@klaratyman6071]

Where did you get the cultures for the cheese?

[@tanyajohnston8262]

I wish I enjoyed cooking but I really don’t. I enjoy watching you though. I may try again soon.

[@majvlierop]

That veggie fresh is not available in Europe. Nice cheese!

[@bethanyhartzell5336]

I *loved* the added recipes on screen. I’m sure that took you extra time, so i wanted to shout that out and say thanks. :) it is appreciated.

[@SustainablyVegan]

Thank you!! I've been reading everyones comments and really trying to take on board all the feedback and implement it into my next video!

[@applesandparachutes3086]

That cheese looks amazing! I'm so impressed with how much you're able to get accomplished in a couple of days. I'll be trying out that focaccia recipe this weekend! Thanks for sharing.

[@oxanadc]

literally she made me crave focaccia I am defo gonna be making bread for my new KZbin cooking series all about me opening my own cafe I cannot wait to share more of my recipes

[@marycharlebois6627]

Hey Immy, great move… I love that you are now putting the ingredients & amounts on the screen as you are making the food. Honestly, this is a game changer!! I’ve used your recipes for years, and now you have elevated your videos to the next level by including the amounts on the screen. Sorry to be late to the video again… uni school work is filling my days… oh the woes of being a life long learner… haha!! TYSM for these great food prep recipe ideas. Ⓜary💕

[@ANNtique]

How did the potatoes turn out? Are they roasted after they’ve marinated?

[@Shetooktothewoods]

Everything looks amazing! Would you kindly reference which books you’re taking about in the description? Specifically, Ottolenghi has so many that I can’t even begin to guess. 😅

[@abgedreht1665]

I'm so impressed with how much effort and time and love you put into your weekly foodprep💕

[@veritysmart]

Soaking nuts also makes them easier to digest (a lot of nut sensitivity can be overcome with soaking them overnight) and releases enzymes. I always soaks nuts before using even the softer ones like cashews. As a side note the more sour the lemon the better for coagulation. Same for using for making tofu.

[@denarupp991]

Hey there! Lovely video. Would it be possible to give the title of the book you referenced for a number of your dishes. The transcript didn't transcribe properly. Thank you so much!!

[@tosca...]

I'm sure Immy will come by and give which book she's referring to, but the author is Yotam Ottolenghi who is an Israeli-British chef and restaurateur. He has a regular column in The Guardian which you can download and have regular doses of Ottolenghi every week, plus a different news source than what many might be used to. I have Plenty, Simple and Ottolenghi. They are biggish books with great photos and a lot of libraries might have them to check out before buying. I'll make this observation though. I had a really good collection of Middle Eastern and Lebanese cookbooks for years before Ottolenghi came along. So it's my experience that Ottolenghi's books are basically recipes from the Middle East, so not especially Israeli. In other words Israeli food is Middle Eastern food. He has of course added a 'cheffy' touch, which has really elevated some of the recipes for sure. About 8 years ago I got the trick to add ice cubes to the blender when making hummus from a Turkish chef/cook on KZbin, but it has become a regular 'trick' to make creamy hummus, which Immy uses too, and its a great suggestion everywhere now. If you want to check out the wonderfully effervescent Refika, her channel is Refika's Kitchen (she has two channels, one in English, the other in Turkish). She has an encyclopaedic knowledge of Turkish food. Like Ottolenghi it's not vegan, but so many recipes use legumes and lentils, old grains and lots of garden fresh vegetables and fruit that you can use easily 80% of the recipes as straight up vegan ones.

[@maaikevandijk-bokkers944]

She shows it in the beginning of the video (after the ad). It’s Flavor by Ottolenghi!

[@leniliddy]

+1!!❤

[@formgeben]

Ottolenghi

[@marial947]

I really enjoyed this food prep! Especially the ingredient-lists on the screen were very helpful😊

[@udta_rasoiya]

The focaccia looks delicious! Just subscribed! 😄

[@SustainablyVegan]

Thanks so much!! That means a lot xx

[@annabanana7305]

Oh Immy, I can't tell you how much I enjoy your videos!!! I love every single one of them! Your food prep ones are always made with so much love, passion and creativity! Thank you so much for all your inspirations (you made me start a lot of new habits😊) und please keep on creating your wonderful content!

[@elizabeth4053]

There’s no link to the make tempeh at home video 🤷🏻‍♀️

[@SustainablyVegan]

sorry about that ! kzbin.info/www/bejne/e4SQlmqch9qBq5o

[@Frogmellauk78]

Oooweeee!! You have a book coming out. How exciting!!!

[@SustainablyVegan]

Thank youuuu

[@alwayssmiling32]

This all looks incredible! All this food prep is so creative and inspiring!

[@weislang]

Could you make a video about making the almond cheese? It looks amazing!

[@MlleChloke]

Thank you so much for this video full of inspiration and beautiful images ❤

[@oxanadc]

IK right she is such an inspo for me to try new recipes on my own KZbin channel

[@barbararoyal6139]

First time watching. Very helpful! Well done! Thank you 🌿🕊️

[@ZeroWasteFamily]

omg love this video and that cheese look so good.

[@bettymaugeri7316]

Thank you for these amazing dishes - really yummy recipes!

[@daplantgirl]

Woooow! Thank you so much for all this inspo!!! I’ll try a herby rice and lemony herby tofu!!!!!

[@jasminr.157]

Love your food prep videos! Always so inspiring!

[@evacantu6323]

I love your videos!! I’m not vegan/vegetarian but I love how your videos motivate me.

[@SustainablyVegan]

I always aim to make plant based cooking as yummy and interesting to as many people as possible!

[@CupsAreUseful]

ugh thanks for this video- you planted new and interesting flavor inspo for the future! always enjoy ur videos and am excited to watch 😊 if ya don’t mind… next time can u show all the foods being eaten and plated as well? :0 helps me visualize~ anyways, thank ya immy ! learned so much from this vid ^-^

[@SustainablyVegan]

Absolutely!

[@Bee-mi8ml]

Omg! I am on a juice fast at the moment, and you just made me so hungry! Haha! This all looks amazing!

[@sayyndie]

Great video! I would love a part 2 where you share how you ate this throughout the week :)

[@SustainablyVegan]

Noted!! Will make sure to do that next time.

[@watchnickyread]

So yummy! I have to tofu marinating - how did you cook them?

[@SustainablyVegan]

I put them on skewers and grilled them!

[@nikiatthecottage4897]

Loved this video! So much to inspire. Would love to know more of the cheese ageing process, what a fab result - didn't it look professional!Ottolenghi girl here too :) And thank you! Niki.

[@SustainablyVegan]

Ah thank you!! Once I've perfected it I'll definitely share

[@leahaf808]

Wow, amazing! Ha I'm so hungry now. Really cool to see the almond cheese - had no idea that was possible❤

[@qfason5836]

I want one make the ragu what did you serve it with

[@SustainablyVegan]

Either pasta or mashed potatoes!

[@emilydtone768]

Hi from the UK 🇬🇧. I watched ike your videos. You give me some good ideas.🤗

[@oxanadc]

same she is such an inspiration for my own KZbin channel where I also love sharing some vegan recipes that are quick and cheap as I am a student that is kind of broke

[@thepositiveswitch]

Hi! Thanks for the inspo! All looked delicious :) Is the packaging of the veggie fresh plastic? I try to avoid plastic so that'd be cool if it's not :)

[@angelika6620]

The cheese looks amazing!❤

[@KatrinaKingsOfLeon]

Just wanted to let you know that the link doesn't seem to be working

[@Pachjtene]

Yas, my favourite type of video!

[@crystalh1402]

Non dairy milk is definitely expensive, I buy organic unsweetened soy milk by the case from Azure standard as it’s almost half the cost of the grocery store but nut milks I make myself.

[@racheljacobs8887]

Could you put in the notes perhaps the books that you used? Both the ragu and the black bean meatballs look delicious but I wasn't sure which books to look in.

[@michelled7100]

Can we talk about the potatoes? I assume they are cooked until al dente, then marinated, and eaten cold? Is that right? No further cooking? I am trying to make and take these for a barbeque and just wanted to be sure I am making them correctly. Thanks!

[@missmegany]

Looking forward to seeing your tempeh video once it's up!

[@SustainablyVegan]

It's finally live!! kzbin.info/www/bejne/e4SQlmqch9qBq5o

[@almostvegan]

This was an exceptionally good video! 🥰

[@SustainablyVegan]

ahh thank you so much!

[@tinas8807]

The best foccacia I have made at home ever. Great size for a single person and the loveliest, fluffiest easiest foccacia ever

[@madylynepagonis6527]

I’m not sure if you ate Banza before but do you still eat it with that thing that came out saying how much glyphosate is in it?

[@lindsayward1130]

New to your channel . Can you list what cook books you used ? Thank you and love the video

[@nocontextwhatever]

What did do make with that cheeeeeeeeezzzzeeeee????!

[@ashleyortiz1445]

What was the book you recommend?

[@robingill7363]

I love a few hours of meal prep at the weekend to set me up the coming week and makes things abit easier. That all looked amazing and some great ideas. Maybe I'm being blind but can't see the link to the temeph video. Can you point me in the right direction? I've been thinking about trying to make my own. I've also been thinking of making a cultured cashew cheese - can you share the recipe you used? I was planning to marinade some tofu and a lemon marinated version would be prefect for the summer months here in the UK. I also have hummus, white beans dip and blackbean balls on my list for this weekend.

[@oxanadc]

I would love to make my own tempeh but I don't have that much time as a student but I love doing meal prep over teh weekend and sharing some recipes on my own KZbin channel hoping to inspired others too

[@martynika59]

what is the book you mentioned?

[@heeeeyjai]

I need that cheese recipe!😂❤

[@steamyvegan]

Wow the CHEESE! I am super impressed and inspired to try! I have never bought cultures for cheese or yogurt making but I'm going to definitely buy some now.

[@silliepixie]

Everything looks so yummy! Thank you for sharing!

[@SustainablyVegan]

Thanks for watching!

[@marianaleitebraga]

Must try the herb rice.

[@oxanadc]

omg rice with herbs is the best it totally boost so much also try adding a bit of miso paste it really gives it a super nice flavour I've done some combos like that on my own KZbin channel and they always turn out superb if you want to check them out

[@mardog303]

Pro tip for making meatballs, cookies, whatever similar sizes without specific scoop sizes: use a food scale and some math! Put an empty container on your scale and tare it so it’s 0g. Then, add your dough/whatever. Let’s say it’s 900g. If you’re making 12 cookies, for example, divide 900/12 which is 75g per cookie. Then you just remove 75g of dough from the bowl each time - keep a calculator on hand to do your subtraction. For example, 900g - 75g = 825g which is the weight you want the big bowl of original dough to be after you make the first cookie. Then 825 - 75 = 750g and so on. I hope this makes sense! It’s been a game changer for me!

[@catrobinson6282]

I'm definitely making the Tofu and Tempeh receipe's so thank you!! I have all these ingredients already so it will be nice to make something new to enjoy, yay! Always enjoy your video's, you're so relaxing and lovely.

[@nathaliac487]

Great that you put the amounts and ingredients on screen, everything looks incredible, so much inspiration! Thank you!

[@theoriginalmilji]

Wow! Your food looks amazing! I didn’t catch the temperature of you oven when you were talking about the focaccia bread. Also, what recipe were you using for your cheese? I’d love to make it. And lastly, weeks ago you were trying to make soy yogurt from scratch; how did that turn out? I always use West Soy brand milk to make mine, but I’d love to know how your experience went. Maybe I could try to make from scratch too.🤞great video!

[@orangeandcalico]

can you explain how making almond milk yourself is cheaper? arent almonds super expensive?

[@cat-asd]

Would it be possible to have the details of the cheese preparation? I assume that you used lactobacillus but knowing the weights/proportions would be great!

[@ceworrall]

Great video!! Those containers that you write on...they look awesome. Who makes them?

[@nicolacoombes6709]

Hi, why did you swap from oat milk please? I have just started using it. 😮

[@tanyajohnston8262]

I don’t make banana bread but I do freeze my over ripe bananas for making my ice cream or to put into smoothies.

[@betty12popcorn]

Where is your apron from?

[@maria5988]

The cheese looks great! How did it taste?

[@rachjohnston942]

Yum that ragu looks soo good! Go you use harissa paste or powder?

[@normalopez2856]

Good morning 😃

[@chocwiz2620]

I bought one of those stainless steel cookie scoops which I use all the time for meatballs. It makes it so much quicker to divide up the meatball mixture and you end up with them all being all pretty much the same size. Game changer!

[@tosca...]

Yes, me too. I have two sizes. It's small for protein balls and larger for burgers and falafel.

[@HannahIrene719]

Yay! A new video! Now i can do some cleaning😂

[@oxanadc]

I love watching them and having in the background while I edit for my KZbin videos

[@lesliehyde]

If I buy fresh produce (not very often and not very much) I don't believe much less have the room in the supposedly veggie drawers of my fridge as my cold stored (mainly IVIG, D5W, D50W and insulin) meds take precedent for where they are kept to be kept cold and safe. Any produce that must go in the fridge gets put on a shelf with a wide opening so gasses can quickly escape the fridge.

[@shelleymitchell7912]

hey sista did you know you can get and make at home powdered hummus? much easier and smoother than cooking chickpeas first