Seed to Plate, Soil to Sky Cookbook Review: What I Eat in a Week Lois Ellen Frank | Plant-Based WFPB

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Join Jeremy on a culinary journey as he cooks up a week's worth of delicious and nutritious plant-based meals for his family, all inspired by the recipes from the book "Seed to Plate, Soil to Sky" by Lois Ellen Frank featuring Modern Plant-Based recipes using Native American Ingredients. From hearty Three Sisters Stew to savory Grilled Squash and Mushroom Skewers, each dish is bursting with flavor and goodness. Jeremy also prepares Herb Roasted Potatoes, Navajo Minestrone Soup, Zucchini Bread with Chile & Chocolate, and ends the week on a sweet note with Grace’s Corn Ice. Whether you're a seasoned chef or just starting your plant-based journey, these recipes are sure to satisfy everyone at the table. Get ready to elevate your family's meals with fresh, wholesome ingredients straight from the garden to your plate.
CHAPTERS00:00 - Intro
01:08 - Seed to Plate, Soil to Sky - Initial Thoughts
03:11 - How our Grading System Works
04:10 - Three Sisters Stew
08:25 - Herb Roasted Potatoes & Grilled Squash and Mushroom Skewers
15:28 - Grace’s Corn Ice
20:48 - Navajo Minestrone Soup
23:31 - Zucchini Bread with Chile & Chocolate
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

[@ruthbell4356]

Hi guys. Have you done the Great northern Indian cookbook by the Brocoli Mum yet?😊

[@pbwithjeremy]

Not yet!

[@davidthescottishvegan]

Another fantastic cookbook review video and it was funny seeing Annie taking the mickey out of Jeremy (shows he doesn't take himself too seriously) and it's great to have some comedy and funny moments in the videos because it makes them more entertaining. Love 🥰 the video and love ❤ Jeremy & Family.

[@jodijurney8380]

Just ordered this cookbook after watching your video. I live 45 minutes away from Santa Fe! Can't wait to give the recipes a try.

[@pbwithjeremy]

Hope you like it!

[@terryd317]

I love your families honest opinions on all the recipes. Everyone’s opinion counts to me. Thank you for sharing a sampling all of these books. Thank you for helping us find the best books. You and your family is a joy to watch. They are so brave to try all of these recipes!

[@pbwithjeremy]

Our pleasure - and thank you!

[@Scor-ah]

Your thoughts at the end are a perfect example of what I have experienced when it comes to sourcing ingredients. I am a Canadian that moved to the US after my kids left home. I traveled a lot as a truck driver into the Southern US and was always trying to replicate recipes at home that I ate in restaurants but could not find ingredients. Now that I live in Idaho (48 miles from the Canadian border) I find it so much easier to find ingredients. I think there is just more South Western Culture down here indigenous or not. When I go south in the winter, I stop in Santa Fe NM and pick up spices and ground corn..let me know if you need something...lol

[@pbwithjeremy]

Luckily in Toronto it's not THAT hard to source things if you put the extra effort in - I didn't have the time with this book this time 'round.

[@tonisharp8747]

Hi from Toni from Brisbane, Australia 🇦🇺 Love all the family banter ❤

[@pbwithjeremy]

Thanks so much Toni!

[@user-sp9ke7tq3y]

I love your channel. As someone new to WFPB life, I get some ideas from you. But mostly I love your almost situation comedy reality show vibe. All family members are quite entertaining! 😅

[@pbwithjeremy]

AWwww. Thanks. Glad we can entertain you and give you some ideas along the way :)

[@1101naomi]

I think with the minestrone soup, it called for precooked pasta? If so the author prob added extra water to compensate for the pasta soaking it up.

[@maryannhughes8999]

Hi Jeremy, love the book reviews!!!!! Take care! Mary Ann from Coventry, Connecticut

[@blindkimberly1360]

Hello from Alabama y’all. Interesting recipes here. Glad y’all tried them so I don’t have to. 😁

[@elluraduplex3654]

Try cooking a pie on the smoker. Sounds weird but it’s delicious. My son does it all the time. Btw, I enjoy your channel. Your family’s reactions are great. This is Ellura from northern Colorado.

[@pbwithjeremy]

We BBQ'd a pie one day when the power was out :) It was lovely!

[@lauribleu7558]

The zucchini bread: Just this last week, I threw together a cocoa zucchini bread thing engineered to be more like cookies. I put in a lot o cayenne pepper and spices that would fit under the pumpkin pie umbrella, oh and some pumpkin instead of apple sauce. Actually, knowing me, I also threw in some chili pepper. They are wonderful. That pepper and a healthy amount of ginger gave them a lovely kick of heat that mixed nicely with the cocoa and the range of sweet spices I used. Re: removing moisture from zucchini. This is often required when using it in baking to get rid of extra moisture that will make your bread really soggy. However, I do it by shredding the zucchini, freezing it, and then defrosting it. Then all you have to do is squeeze the moisture out. I do the same thing with blocks of frozen spinach for spinach pie-like recipes. I just can't make myself use salt. I am so anti-salt trained that the only bread I use is Ezekiel's no-salt added.

[@pbwithjeremy]

Thanks for sharing this. A little spice is nice, right?

[@foturkey2738]

@25:40 I thought she threatened to go to a rager 😂

[@pbwithjeremy]

I hope not yet!

[@tanyavella3309]

I love Annie's review "cold tortilla chips" made me laugh!

[@edgeveg]

Omg with that grill you can Make smoked salt! Awesome addition

[@pbwithjeremy]

How so?

[@amyjacob2100]

I have to agree with Annie about the zucchini. I’m not a fan of the texture when it’s cooked. I love it raw in salads though. It’s great in zucchini bread too because it’s shredded and basically flavorless. Thank you for the great video!

[@ChrisKelsey]

I just put a hold on this book from my local library to give it a try. I think white corn and corn husk type ingredients can be found at Mexican/South American grocery stores. Once I get the book, I'm going to see what it is asking for, and see if I can easily source some of the ingredients. Ash is an interesting ingredient that I never heard of though. It seems like it might be a tradition Indigenous type ingredient from my Google search. Interesting. Thanks for the Cookbook suggestion. I have not heard of this one. It will probably be fun to read, even if I don't cook a lot from it.

[@kellyjohnson6221]

Kelly watching from Vernon BC. Love your recipes and your family. This type of "annoying" is wholesome family relationships. Appreciate your blessings ❤❤

[@pbwithjeremy]

Hi Kelly!

[@meganmanson6488]

Thanks for the review. I checked out the digital version from my library sometime last year. I ended up browsing it without cooking anything. Another book of this genre (albeit not vegan) is The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley; it is a definite borrow.

[@lydiareyes2150]

Absolutely love you and your precious family! Thank you for all your videos. Watching from Colorado Springs, CO

[@khawlahpeace1222]

I busted out laughing when Annie took the second piece of the zucchini bread 🤣🤣🤣🤣 love your videos and all the new things you and your family try. Thanks for always keeping it real, keep up the great work PB and J and Fam

[@amyjacob2100]

I did too! Lol. My youngest daughter is the same way. Tells me she doesn’t like something before she tries it, or likes something one time I make it and next time says she doesn’t.

[@pbwithjeremy]

kids, amiright?!

[@pbwithjeremy]

our pleasure! Kids lie accidentally sometimes :)

[@trishdonley945]

Hi Woolie. I was diagnosed with IBS-C in 2017. I, too, went through the whole Monash low fodmap elimination and reintroduction process. Sending you good vibes😘 . One thing I learned was that onions (and to a lesser extent, garlic) were the fodmaps I was reacting to. Literally every savory recipe up til that point started with those ingredients🙃. Eliminating them really helped me feel SO MUCH better though! And over time, I've been able to tolerate some garlic and the small amounts of onions that I allow to sneak in when I eat out on occasion. I hope you also are able to figure out which fodmaps you react to. 🤞

[@lauribleu7558]

Can you eat asafetida (also known as Hing)? It smells quite odd but it imparts a garlic-onion flavor.

[@trishdonley945]

@@lauribleu7558 Yep! That and scallions and chives have been helpful.

[@brendafarris7350]

looks good

[@judysilverman1787]

I put it on hold from the library.

[@laurataylor999]

Laura from Central Coast of California here. Thank you for reviewing this book! I did borrow it from the library (digital copy) and thought the recipes looked interesting but as a single working person with very limited kitchen space I didn’t buy it due to the amount of new ingredients I’d need to source. Still want to try the baked fry-bread “tacos” because I remember having delicious fry-bread at a pow-wow when I was a teenager (before I was vegetarian). May borrow it again to try that. I got super excited when I saw you reviewed my suggestion, like a celeb fan-girl moment! LOL!

[@pbwithjeremy]

Yes! I was trying to remember who recommended it!!! So glad you enjoyed it - thank you for the recommendation and being an awesome member of our community!!!

[@cusebaby10]

OMG Jeremy! Black garlic is NOTHING like burnt garlic! It's like candy!!! 😋

[@pbwithjeremy]

I need to find me some!

[@charBSI]

Hi from DE

[@oxanadc]

I just have to do the corn ice cream now, like I've never heard of that And you are so right a stew is suppose to be thicker, I would defo add less water and let it simmer for a bit more thank you again for the amazing video

[@pbwithjeremy]

Hi Oxana! It's more like a cube than ice cream, just FYI - DO NOT expect it to be like ice cream :)

[@annak3380]

I love you guys! Your kids are sweet and funny and your family all together are wonderful. Loving, funny, amazing. Thanks for another amazing book review - yes, polenta is delicious. Coming from an Italian family who add all the cheese to it I have made it so much healthier with veggie stock and adding lots of kale or cavollo nero to it at the end of cooking. If you have any leftover polenta it's great sliced thinly and air fried. Also, both my ITALIAN kids don't like zucchine, which I don't understand, but have to accept!😪 I love zucchini so will try to m ake the zucchin e bread and see if they like it. Thanks for brightening my day. 😊😊

[@pbwithjeremy]

Thanks Anna! Whip those kids into zucchini shape!

[@suzy7645]

If you have a Mexican grocery store nearby they will for sure have corn husks and most likely some of the other ingredients. A lot of Mexican cuisine has indigenous roots.

[@vi3472]

Hey Jeremy! The recipes look appealing, especially the soups and zucchini bread, but I’d pass on the corn ice. I do love cornbread though I’ll requested to borrow the book from my library. Thank you!

[@blindkimberly1360]

Ok Jeremy. I listened to two videos back to back on the tv. So I’m not sure which you asked this question on. But I definitely NEED the deep dive into aquafaba. Please please please. Also where do we find the products like the milk machine? 🤦🏻‍♀️

[@pbwithjeremy]

Sent it to you on Mighty Network

[@kgrills5852]

Hi Jeremy & family! Krisanne watching from Peterborough, Ontario. I love the honest reviews of the recipe books. Your channel is really fun and it's nice you're also from southern Ontario. I love that plant-based is becoming more popular. :)

[@pbwithjeremy]

Hi Krisanne!

[@oxanadc]

IK, I love them so much for helping spread and sharing the plant based lifestyle, they are such an inspiration even for more own KZbin videos, I love how I feel so motivated to experiment in the kitchen after watching their videos

[@pbwithjeremy]

awwww thank you!

[@lauraz8349]

Funny! Just saw this at my local library and thought I might recommend.

[@pbwithjeremy]

Too late!

[@viviannepulido9623]

I appreciate the author consulted an Indigenous person (btw Native American isn’t what most Indigenous people like being called. 😉)and I appreciate your “Equal Rights For Others” t-shirt. ❤️. I’ve noticed Annie’s comments have become more descriptive which is good! I’m inspired to get this book. It appears your family has mixed reviews about the book. The Indigenous people ate a predominantly plant based diet and used what they had to season their food. Zucchini is awesome btw! 😻 My grandmother who was 100% Indigenous grew zucchini and various vegetables and my Korean mom cooked zucchini in various Korean dishes so that’s why I love it so much. 😊

[@poppyr4639]

My friend who is 100% Native American says she prefers this term and hates the term indigenous. Guess it depends on the person.

[@viviannepulido9623]

@@poppyr4639 Yeah true dat, everyone is different. I’m basing my info on the people I met at a pow wow festival who explained to me that using the term Native American is a description made by people of European descent. The word “American” is a European word which is the reason why many Indigenous don’t accept that description. In California the holiday “Columbus Day” was changed to “Indigenous Day”. I’m assuming this was the reason why the name was changed. ✌🏽

[@pbwithjeremy]

That's for this Vivianne. I went with that term because the authors of this book did, so I assumed they preferred it. I grew up around indigenous people and I've worked with many over my career in film/tv (currently working on a series that is almost entirely indigenous), so we're very aware of the nuances and delicacies, so we always ask how people like to be referred to (should they need to be referred to differently at all!)

[@viviannepulido9623]

@@pbwithjeremy As long as you’re asking them how they want to be referred that great. Some are ok with the term Native Americans. I just think it’s a good idea to consult with them on how they want to be referred to in lieu of a woman of European descent . I have a grandmother who prefers to be called Indigenous. I’ve hung out with Indigenous and was invited to a sweat lodge so I had the privilege of developing a personal relationship with them and listen to their point of view. I’ve been invited to a Dineh reservation and at that time I wasn’t able to accept their offer due to my car breaking down. I wish I could’ve hung out with the Dineh. They’re very spiritual people.

[@laurameisenhelter9186]

@viviannepulido9623. Indigenous and Korean! The food at your family gatherings must be amazing.

[@gaBetibu]

. . . kind of interesting....I, too, like Annie, have always disliked zucchini & don't know why, either??? . . . and, also, as my husb loves zucchini, when I cook his fav meals, I sometimes, also, take occasional tastes & don't mind it at all....go figure 😊😊😊😊

[@jenniferbissonnette2258]

Love your reviews but I wanted to mention that “black garlic” is actually aged garlic in a process that takes months.

[@pbwithjeremy]

Thanks. I was following a recipe for it in the book for a way to make it quickly… which didn’t work for me :)

[@roxymcdonald6518]

A big warm hello to you and your family. My name is Roxy, a new subscriber who lives in Barrie, Ontario. I just found your channel and I am trying to catch up on your videos which I absolutely love because your family is so relatable; I just adore the varied reactions to different dishes. Have you done a review of Yeung Man Cooking by Wil Yeung or Vegan on a Budget by Liv B? Just a thought. ❤❤

[@pbwithjeremy]

Thanks!!! I see his Ramen book in the library system - or did you mean to do a video on his KZbin clips?

[@pbwithjeremy]

And thank yoU! Glad you're enjoying our channel so much :)

[@roxymcdonald6518]

@@pbwithjeremy : I meant his cookbook which is called Yeung Man Cooking. I am curious about it and I think you are excellent at reviewing plant-based cookbooks.

[@pbwithjeremy]

@@roxymcdonald6518 Sadly I don't see it available for purchase on Amazon or in my library :(

[@roxymcdonald6518]

@@pbwithjeremy : Okey-dokey. Thanks for taking the time to look. 😊

[@kingshila2142]

Love your videos. What burgers did you cook?

[@name.terrie]

He said the Beyond Meat burgers and links. Hope that helps

[@pbwithjeremy]

Yeah - those were Beyond Meat - so now WFPB

[@name.terrie]

Thanks for reviewing this cookbook. Regarding zuke.... I'm in team Annie as in not a fan. Yeah, zucchini has a mild taste, so why bother 😂. The texture is off putting for me unless it's disguised 🥸 . Thanks again...great review!

[@pbwithjeremy]

Justice for Annie's taste buds!

[@annapry6470]

Anna from the Blueridge Mtns of North Carolina here, wondering if you have a compilation video of all "S" rated recipes? My kids are super picky and I'm just starting out with WFPB and want to bypass the loser recipes if possible! Had your white beans and pasta soup for lunch today, it was a hit with me but 2 out of 6 kids wouldn't even try it :( Making the cheese sauce this week...

[@annapry6470]

No hate here but I do wish there were no swear words in your vids because I can't watch with the littles around

[@CandacesChannel-ft2mm]

He has released two videos that cover Ephrim's and Annie's favorites from some of their reviews - that may be of assistance for you!

[@pbwithjeremy]

Hi Anna!!! Sorry about the language - we do try to curb or bleep it - what words have I missed? We'll be more mindful - usually there isn't any. So sorry! Thanks for givng those recipes a go with your kids. We haven't done an official "S" compilation but we do have some comps of our favorites from the recipes that are fairly recent of you scroll through the videos. Let me know if you can't find them!

[@riaedmond11]

Hi Jeremy, is there a stand mixer that you would recommend? Thank you😁

[@pbwithjeremy]

Yes!!!! THis one. It's the one we currently have and it's seriously the best I've ever owned: amzn.to/3KqtKCI

[@riaedmond11]

@@pbwithjeremybeautiful, thank you 😊

[@pbwithjeremy]

you're welcome!

[@juliewillis8182]

You can find a lot of the ingredients you're struggling with at a Mexican grocery. Even smaller cities in the US have Mexican markets, don't know about Canada.

[@pbwithjeremy]

We don't have them here that I've ever seen - I'm sure they exist.

[@Scor-ah]

Hahahahaha its good, but I don't think I would beg anyone to make corn ice...

[@dianeschuller]

I'm with the kids, I definitely do not like zucchini in soups or stews. Awful texture and no purpose. And I happen to really like zucchini raw, grilled, or breaded. Or grated in a loaf or muffins. I love that little BBQ smoker but choked at the price in Cdn dollars. Ever since we switched to wfpb, our gigantic outdoor grill hardly ever gets used and we used to use it multiple times a week. I thought that nice little one would be ideal for grilling vegetables, or even like you did for the burgers. This book has some interesting recipes it seems. Thanks, as always, these are my favourite videos.

[@oxanadc]

Same, cause then it makes me see what books I might want to borrow or even buy, as I have been trying to experiment more with my cooking skills, to hopefully continue sharing my own recipes on my own KZbin channel

[@pbwithjeremy]

Thanks Oxana! Enjoying following it too!

[@pbwithjeremy]

Glad to help - it is a bit pricy - but it's excellent quality if that helps. We grill a LOT on our BBQ actually - mushrooms are great, tofu, corn. Mmmmmmmmm.

[@oxanadc]

@@pbwithjeremy

[@oxanadc]

@@pbwithjeremy uhhh and roasted sweet potatoes

[@scienceislove2014]

So you ain't doing 😔 Dr. Dean and Ayesha cookbook 😔

[@pbwithjeremy]

Which book is that?

[@scienceislove2014]

​@@pbwithjeremyit's called the "The 30-day Alzheimer's solution cookbook" by Dr. Dean and Ayesha sherzai.. They even have a KZbin channel called the brain docs.. Please do the review as soon as possible..i just love seeing Annie and applied react..

[@pbwithjeremy]

Added it to the list!

[@Akasha303]

your wife should do a stool test with a gut therapist sometime really get to know the cause for her gut issues. You can try things to lessen symptoms forever but if the root cause is not adressed you wont get to a solution. Often adressing the cause and solving that can make you eat much more foods again in time❤

[@pbwithjeremy]

Oh she’s been there and done that. Still hasn’t helped. The gut is a mysterious thing.

[@Akasha303]

@@pbwithjeremyoh....🫠 yes it is.....🥲 🫶

[@francinegravel6198]

You are killing your great Global knife on a glass cutting board.... Hard to watch!

[@pbwithjeremy]

How so?

[@JillianSmith-bn5vj]

Glass cutting boards take the edge of a good sharp knife. Also the noooooise

[@francinegravel6198]

@@pbwithjeremy A glass cutting board's surface may look attractive and easy to clean, but it will dull your blades with only a few cuts. The knife grows blunt when it comes into contact with the hard glass, necessitating more regular sharpening. So, be prepared to sharpen your blades more often if you go with tempered glass Glass board are for presentation and not for cutting. Francine from Québec City

[@poppyr4639]

Scraping ingredients from the cutting board with the sharp side is also a quick way to dull knives.