Healthy food prep for winter

[@SustainablyVegan]

I hope you enjoy today's video! If you do don't forget to give it a like and SUBSCRIBE so you never miss another video! Also for more daily content follow me on Instagram: bit.ly/3hBsY6E

[@Shanappers]

i love how in this video you're not afraid to make some mistakes and learn things while your cooking. I find that some KZbinrs don't like to admit a mistake and im glad you embrace it and it just feels so much more relatable lol

[@marycharlebois6627]

Agreed, none of us home cooks are perfect... and it’s nice to see learning and imperfection represented. “Keeping it real” beats “perfection” any time, and besides, it’s way more fun! Perfect can be boring and unachievable.

[@SustainablyVegan]

I appreciate that! I am very much on a journey to learning how to cook and I want to share that journey with you all. So if I didn't make mistakes haha it just wouldn't be representative xx

[@emmynoether9540]

Hey, my fathers uncle had a bakery in Germany. So here are some rules my father taught me, which might help with the bread. 1. Dough made with yeast is sensitive to temperature and humidity changes: Be sure not to have any crossbreaze in the apartement while the dough is made and rests. 2. Put the dough in a bowl and cover it with a clean linen towel while it rests. .3. Leave the bread to rise in a warm place (between 25 and 35°C I'd say). Because my apartement is not that warm, I usually heat my oven a tiny bit and let the dough rest there. 4. I will look for a video which shows how to knead it. You did it quite gently, it's cute. :) Usually you use your palm and a lot more force so it's quite the workout. Hope this helps someone! Edit: the bread looks soooo good! Yummy. Edit2: So I watched some videos and woah, there is so much to learn about breadmaking!

[@SheRoamsWild]

One of my goals for 2021 is to start cooking more hearty, nutritionally dense vegan meals - thank you for the inspiration!

[@SustainablyVegan]

good luck! Sounds like a really great goal xx

[@TheAnnapavlova]

Hey, don't let the salt touch the yeast at first, pour them on to separate sides of the flour and then mix in with your hands. Salt can deactivate yeast :-)

[@Bee-qm7rd]

Oh man this is why cooking is so hard😂

[@myveganminimalist2321]

Hiya Immy! I love breadmaking so here's a quick tip if you're wondering how to make your seeds not fall off. Before placing the bread in the oven, simply brush the top of the bread with some unsweetened plant milk and then sprinkle on your seeds. The milk will act as a 'glue' and help your seeds stick. Some of them are bound to fall of anyway when you cut/eat the bread, but overall they should stay on if you use this technique :) Hope this helps! P.S. Gorgeouss video once again! Love this seasonal food prep videos xx

[@kateliness2]

Love this! I also loved how you mentioned you'd eat certain things with other things, like the squash with the curry and the beans with the bread. It helps to put meals together in my head :)

[@SustainablyVegan]

yay! I'm def going to do a more 'meal' based video next time but i'm glad you like it !

[@marycharlebois6627]

Immy, you have creative talent with camera & lens, artistic talent with paper & pens, and culinary talent in the kitchen... all so totally zen!! Ha’a miya (thank-you) Immy for this uber-awesome video. This weekend I am gonna bust out some carrots, beets, cabbage, (and their parsnip buddies) from our winter root cellar and have a lot of fun trying out your recipes. 🌿 PS - special request for next time... any chance you would share your recipe for vegan biscotti?? PSS - I love these videos, and would welcome more at anytime!! 💜

[@SustainablyVegan]

Omg I totally forgot to share that recipe!!! I think I need to do a whole video on sweet treats... thanks for the inspo Mary.

[@marycharlebois6627]

@@SustainablyVegan NO WAIT... you’ve got it backwards... you’re the inspo!! 💜

[@aimemaggie]

I relate to always using pans that are too small. My mom always warns me but I stubbornity think the food will fit.

[@SustainablyVegan]

Literally me. Every. Single. Time. Even during this video... I didn't learn haha

[@marycharlebois6627]

My partner... shares the same “vision” when it comes to food prep, food cooking, food storage... it’s always in something that is too small. I have learned to live with it. He would do well cooking in the same kitchen as you Aime. Thanks for sharing this fun comment 😃

[@drl_drl_drl]

Love this! Although the sound of the metal knife on the glass cutting board is like nails on a chalkboard to me :(

[@driverjayne]

Glass cutting boards are a crime against humanity. Also a crime against knives.

[@xylenaful]

easiest and so tasty bread recipe: 4 Coups flour, 1 teaspoon salt, half teaspoon dry yeast, 1 1/2 to 2 Cups Water, stir with whatever seeds you like, leave over night, bake in pot for 50 mins, first half covered, then uncovered NO NEED TO KNEAD! seriously, so easy, I do it all the time now and you can yhoose what flour and what nuts and seeds to use!!!

[@lthiel975]

I love red cabbage with apples! Apples are one of the only fruits I can year round locally here in Canada so it’s perfect :)

[@marycharlebois6627]

Mmm... this gal, also from 🇨🇦, loves cabbage and apples too. We make a giant batch... and love the leftovers. Have a great day.

[@xsiemprepaulii]

Do you have a recipe!?

[@nikkineal6431]

I love that you get all of the spices off the plate and pick up the dropped ones. ❤️🧄

[@lynnoorman2144]

Welshcake recipie - yes please!!! Didn't know you could freeze hummus. Thank you. Also thank you for another calming but informative and beautiful video. Tc

[@caramelushca]

Commenting while watching so I don't forget. If you smash the garlic before peeling, it peels much easier 😉

[@toribabe4321]

Smashing garlic also helps activate the allicin which is the "good for you" chemical found in garlic!

[@NataliaNNS]

The way this was shot is just so satisfying!

[@SustainablyVegan]

Thank you xxx

[@weronikawalker9650]

A wonderful use of celeriac is to make it into "fish" - cut into thick slices, poach in plant milk, wrap with some nori, fry or bake. Yum! It's also great raw in salads (with raisins and carrots), in soups, you name it! I'm Polish, celeriac is really big in Polish cuisine.

[@lydiajoystuart4082]

Bread making takes practice practice practice! I've found proofing the bread in the mixing bowl with a kitchen towel on top.. In the winter the bread in the oven with the light on. It helps with rising when it's winter and colder.

[@marycharlebois6627]

Somewhere, a long time ago, I learned that if you proof the bread in a bowl with a kitchen towel on top (like you described) then the bread dough can use the sides of the bowl to “climb up” as it rises. This allows it to rise more.

[@mirandafabre8964]

As soon as I heard about the new UK lockdown, I thought of you 💕 Hope you are well! Take plenty of time for self care and know that your videos help people all over the world 💕 Love from the US!

[@marycharlebois6627]

Same here... I’m always glued to the UK and the US news (I’m from 🇨🇦) because I feel like I have connections to folks in these areas. Social media really does bring people together in so many positive ways. Have a great day Miranda and I hope you, too, are doing well.

[@laurenbrizon]

Love your videos Imi, quick tip learned from my stepmum.. bash the garlic cloves with your knife before you peel them.. the skin then falls off :) x

[@SustainablyVegan]

Thank youuu! Will be using this going forward xx

[@hallotschuss4177]

I would like to know how to make Welsh cakes and how they taste :P

[@zinavanlandingham5753]

I love your apron! Very “Sense & Sensibility-esque”.

[@taliakatz1574]

Great video! Please don't take this the wrong way but you've got such a lovely calm and soothing voice I fell asleep!❤️

[@SoRosieee]

Tip for bread making, put the yeast in the tepid water it activates it before it gets mixed and helps it to rise. Also instead of the glass bowl you can put the dough back in the mixing bowl and drape a damp cloth over it so it doesn't dry while proving. hope that helps :)

[@Vegan_Touring_Cyclist]

Glass chopping board is incredibly bad for your knife. I do not recommend to use it. :)

[@hollyuni4484]

I was watching this thinking 'poor knife!' Also the noise of the knife on glass is horrible and quite a stark contrast to all the other soft, gentle audio in this video.

[@PlantsNotPlastic]

I was coming here to comment this! A hard wood cutting board is the best option 🙃

[@mariahpenner9868]

Came here to say this too! My dad makes handmade kitchen knives and he always tells us how bad glass cutting boards are. Makes your knives dull so quickly.

[@nicg1137]

I live cabbage and sprouts. I've been braising mybred cabbage with apples, onions and ACV. If you have it with buttery mash or gravy it's next level!

[@minimalist_romantic]

I have also learned to bake bread during 2020 and @ baking with Jack channel was absolutely amazing for explaining mystery of sourdough. I’m now baking his sourdough for beginners bread couple times a week, my family is addicted! Lots of love x

[@heyitsalli7721]

These recipes are amazing, and this video is so relaxing to watch! Thanks for the awesome content

[@SustainablyVegan]

Glad you enjoy it!

[@angelamarchetto8771]

i love your channel and have been watching your videos for a few years now, bur since i've started watching the handmaid's tale i can't unsee the gilead vibes in your cooking videos

[@tfuntowatch]

I like the carrots and the beetroot fresh best.

[@mariadocarmosarmento9487]

Your videos are always SO soothing and, after a stressing day here in the US, it was just what I needed! I’ve been baking bread for the past months because my kids won’t eat any other! It’s a super simple recipe if you want to try it out and there’s no kneading involved: in a bowl mix 3 cups flower (can be all white flour or half whole wheat half white), 1 + 1/2 warm water, 1 tsp salt and 1/2 tsp yeast. Let the dough in the bowl, covered, for at least 3h or overnight. Preheat the oven at 450F with a Dutch oven with lid inside and when the oven is ready transfer the dough to the Dutch oven and cook 30 min covered and 15 minutes uncovered to create a beautiful and crusty outside. It’s delicious and I’ve tried it with The Whole wheat flour, walnuts, sultanas, orange juice and orange peel, SO good! Keep the videos coming!

[@savvyshoppingmomma5474]

I find it interesting that I've been making my life difficult by peeling butternut squash when roasting it. Also, we (in America) know celeriac as celery root. I love it as a mash with parsnips. Yum! I've yet to have it roasted. Thanks for the inspiration! PS- please share the Welsh Cakes recipe! 😋

[@WhippedFood]

Very captivating! I love your content Keep posting, you are inspiring us!

[@spirou55]

The colours and the sounds helped me relax, i loved this video!

[@gyuzelzarieva3824]

i am not a vegan but those recipes inspire me to cook some of them!!! thank you

[@mayrimbas]

i LOVE to see you cook all these things, it really motivates me to meal prep and eat seasonally

[@susisauerkraud8337]

Maybe you can eat it with bread, in salad, on a pizza, quiche, tarte. With lentils also as a salad. with pasta and some tahini drizzle on top. You can make a focaccia with it inside... Its funny, till this moment i also ask myself how to eat it, so thank you! 😂 you have inspired me.

[@darcyferrigno]

I also want to do the braised cabbage and the beans... so excited!

[@strawb33ryblond3]

I love your food prep videos, there's something so chill about them (no urgency to get through the recipe like others). I have been inspired by your videos to start experimenting with foods in my kitchen. I really enjoy pickled cabbage now and I tried my hand at home cooked beetroot (but they still tasted a bit earthy so I will some flavours next time). I'm still not brave to do bread yet though, one day :)

[@iskandaryia987]

oh this video is so hygge! loved it as always

[@SustainablyVegan]

ah thank you so much, appreciate the feedback xx

[@riderofnowhere]

currently trying to do the bread you did just came here to see you doing the final folding because it was such a weird explanation and not at all like the sourdough folding i am used to. so THANK YOU IMMY, for the visual help and amazing content once again.

[@gwenroireau6203]

Love the beet hummus. Lol at the murder scene!

[@isa_6120]

Thank you so much for this Video! I get a Box with unwanted vegetables every two week (vegetables with "wrong" Forms and Stuff like that) and sometimes they go Bad because only I eat something and I have to cool for my bf too :D I will use your ideas for that! 😍😍

[@veejo9535]

Soooo yummy ❤️. Yes please to a video including your Mum’s Welsh cakes ☺️

[@faustinemicheyl4014]

I love having new plant-based recipe ideas, especially seasonal ones! Thank you for sharing :)

[@SustainablyVegan]

Thank you so much for watching xx

[@christinastevenson2614]

Love your videos!:) Keep doing you in a world that is trying to move faster and faster. Much love for lockdown! I am in UK as well, visiting my family for Christmas, but will return to Netherlands where I am studying soon. (Also fyi... I find that adding the spices whilst cooking the onions... (before the tomatoes and liquids) will bring out their flavour even more:) All the best! Xxx

[@veganbyday3771]

Loved it all, except the cutting on glass ;)!

[@simonhedeboemikkelsen529]

Hey Immy, absolutely adore these videos! I love the raw feel of it all, it realy takes it back to the roots of cooking! I am a bit concerned about you when you're cutting up vegetables though. I think if you found a knife with a higher spine, and perhaps with a heel, you can cook more safely. Eventually you will hurt your wrists if you continously put force in when you're cutting up vegetables due to a dull(ish) knife. But do as you please, i'm just some guy on the internet ;) Keep up the great content! :)

[@zsuzsannabak1530]

I love your recipes, will try some. I make the red cabbage, adding some orange juice to it.

[@michelleharris3550]

Hi, Happy New Year. I thoroughly enjoyed this video. Love the way you keep it real by airing your mistakes aswell. Looking forward to the next one. Take care x

[@jessicakettner9922]

Definitely want to see the Welsh Cake recipe!

[@sebastianmaker6798]

I adore your videos, but I must beg you to find a wooden cutting board. Glass boards destroy your knives and actually end up being rather unhygenic if they get scratched. In wood, bacteria can be killed by the natural fibers, as well as bacteria moving into the wood where it dies. Glass is non-porous, so it settles into the scratches where it can't be killed or removed.

[@lyndsey268]

All looks delicious, makes me hungry! I would love to cook more seasonally, and more healthy this year 😊

[@FranciAlexa]

Oh how I love food prep 😄🙏🏼😍🌿

[@SustainablyVegan]

me tooo xx

[@colleenwnek3404]

re: kneading. It looks like you made a bread with whole wheat flour? If so, it's my understanding that less kneading is needed than for white bread. So it looks to me like you kneaded just as much as you needed to. The whole wheat bread recipe I use from Tasty seems similar. The bread looks yummy! Thanks for all of the ideas in this video.

[@emzz987]

You can totally leave the beetroot skin on for added nutrition and minimal waste :)

[@bethanmae]

Love these videos - thank you so so much for sharing. The setup of you at the table using the mandolin for the cabbages was like a scene out of a Renaissance painting!! Gorgeous content. 😍

[@ElizaSandra]

This is awesome! I love this video style and how much effort you put into the editing. I also love your devotion to seasonal cooking and practicing your skills. I definitely want to try pickling carrots, homemade baked beans, and braised cabbage!

[@ExLibris-Alys]

This was really soothing to watch. Tfs.

[@christinabrugger7058]

Try to roast your Beetroot for the Hummus. I love it!

[@christinastevenson2614]

Agree! extra tasty:)

[@Ohhheykris]

Been vegan one week today and completely GF for a few months. Feeling great. I’ve been looking for some dinner recipes my family would love so I can slowly convert them ... if they want Hahahha. Thanks for sharing I can’t wait to try ❤️

[@SustainablyVegan]

You got this! If you're looking for other good inspo, you can't go wrong with Rachel Ama, Pick Up Limes or So Vegan!1

[@Ohhheykris]

@@SustainablyVegan thank you so much for the recommendations ❤️

[@marycharlebois6627]

Way to go... it’s always such an amazing feeling of quiet empowerment when we do good things for ourselves, our peeps, and the planet. I enjoyed reading your comment, thanks for sharing.

[@Ohhheykris]

@@marycharlebois6627 I couldn’t agree more. It was surprisingly easy to switch over. I’m so glad I did and never looking back. ❤️

[@milikoshki]

I love the light/atmosphere in your videos, somehow reminiscent of Vremeer. Makes for a really lovely viewing experience :)

[@marycharlebois6627]

Hi Immy, I forgot to say in my previous comment... yes, please to sharing your Mom’s Welsh Cakes recipe. They would go amazing with ☕️... and yes... a whole video on Sweet Treats (including that vegan biscotti recipe) would be sweet!! I would really look forward to that one!! Thanks... and have a great weekend.

[@aleksandra1275]

I recently made pickled pumpkins by myself for the first time and they were actually pretty easy to make. They taste very similar to my grandma's pickled pumpkins so I am very pleased with myself! :)

[@ManuelaChristina1]

I love your recipes, you are so creatief with food 😍🙏💚

[@macallashelley2163]

These videos are so soothing 🧡

[@flaviavirone2922]

I love this kind of video, your voice and your accent really makes it relaxing and enjoyable.

[@myleneantoine8946]

I love your cooking prep video. It is one of my favorite. Did you already try to prepare Kimchi ? We tried and it is really easy and nicely spiced.

[@TheDoveLife]

I have been working on my bread making skills for a bit. Definitely a journey, but I find it quite rewarding.

[@maggiedunleavy9696]

these food prep videos are my absolute favorite of yours - please please please make more!!

[@teresa_m]

Loved everything about this video! Can’t wait to try some of the recipes! Thanks a lot :)

[@sustainableteacheryt]

So delicious!! I also made my own bread!! Conversely pickled vegetables are not appreciated in my home... So in the end I don't do them XD

[@PlantsNotPlastic]

Your videos are so calming! Can I ask what audio source you use when you record? It's so quiet and crisp!

[@norastern8405]

I just started watching but already love the vlog! As a tip - put the spices and herbs in the bottom of the jar. This will avoid floating them to the top where they can get spoiled by mould.

[@nourishnaturalnutritionfor1412]

What a fabulous array of dishes and colors! How often do you prep this much food?

[@cathylynnpietranton]

Thanks Immy this was awesome.👍👍❤ My husband is the one who bakes a loaf of bread once a week.

[@zara3828]

This lockdown is hitting much more than previous ones, will definitely use these as something to do! Thankyou

[@nataliabezpalko1036]

Love your videos! And I am so with you on the bread baking not always coming out as it should. I just made a buckwheat loaf and its definitely not as expected but like you I am also practicing and getting more into yeast doughs. Also I've never not peeled my butternut squash when baking. That will make it so much easier since that's the most irritating part. I've just recently discovered your channel and absolutely love it. Thanks for the ideas, Immy!!

[@latersbabyvarela7786]

Hello from Argentina, i love this kind of videos!!! Take care, here in my country is complicated too.

[@SustainablyVegan]

Thank you for watching! ah thank you and I hope you take care and are safe & well too xxxx

[@hodgettsfamilypn]

Thanks so much for your vlog I imagine they don't just happen! Loved this style of vlog with all the varied recipies, so inspiring. Would love for you to show how to make the Welsh cakes, also I have loved your vlogs on challenging yourself in the great outdoors, so maybe what you do physically in a lockdown could be helpful and inspiring. :)

[@mollypatterson542]

Such beautiful colors. Definitely going to have to try the beet hummus. Thanks for another calming and inspirational video.

[@LuuGolinski]

Oh, I also enjoy those colors so much when cooking /prepping 😍

[@gretchenvosburgh4061]

Welsh cakes yes please!

[@flavourdreams8784]

I love how your videos are always so calming! And I'm absolutely try the pickled carrots and beetroot, it sounds amazing!

[@marieschmidt8838]

Really loving your content recently!

[@SustainablyVegan]

Yay, thank you!

[@lindseygray1378]

Absolutely love your videos! They're the soothing balm I so desperately need right now. Keep up the great work! 😁

[@ezravandermeer972]

I love these kinds of videos!

[@jslapensee83]

Thanks for sharing lovely ❤ hope you're well...I was just feeling down and this helped distract me and remind me how much I love cooking !

[@jazrose.h]

Your voice is so lovely and calming! Love love love the recipes :)

[@eunsikbo2494]

Your videos are so satisfying to watch 😍

[@bushrasoliman9101]

Looved the whole video with all my favourite kind of food thank you Immy!!💖👏🏻

[@itsomethingreat]

Thank you for your videos! I'm currently in Liverpool, and I love watching you!

[@sirih9012]

Loved this, so calming and that you do a bit different kind of recepies than the typical vegan youtuber - I like have to try the red cabbage recepie. Have you tried fermenting your carrots or cabbage, like sauerkraut? It isn't that difficult and I love to have it to everything. And it can stand in room temperature if you use the right kind of jars so you can do a big batch without craming it in the fridge (lives in a tiny house with a tiny fridge.. )

[@marycharlebois6627]

I love sauerkraut on plant-based burgers! Have you ever tried making fermented cabbage/sauerkraut with red cabbage? If so, I am curious to know if that works? I have only used dense green winter cabbage to make sauerkraut. Thanks for sharing your comment today, I enjoyed reading it. Have a great day, and a safe day, wherever you are in the world.

[@JohnPorsbjerg]

do you have any chili plants? I had two this year and they stopped making fruits in September but i have enough in my freezer and dried on a string to last a year! I think it would be a neat thing for you to grow since you're very mindful about buying veggies that are in season. I live in Denmark so they can definitely be grown anywhere!

[@caitlinglover2636]

This all looks absolutely delicious!!! And beautifully colorful!

[@edyann]

I love these types of videos. Love from Mexico. ❤

[@SustainablyVegan]

ah yay! Lots of love TO Mexico, what a beautiful country, wonderful food and people!!

[@macielcorrea5291]

I really enjoy your videos and content. Greetings from Colombia! Keep doing that awesome work!

[@thezerowastemom2233]

I love these videos!! I definitely would love to see anymore recipes and cooking!

[@MademoiselleBleme]

as always, the video is so beautifully made! I really feel like foodprep now :)

[@silvi4449]

Loved this video! If you spray some water on the bread and then dip it in the seeds they will stick better to the bread :)

[@lindabonomi7274]

beautiful video...thank you!