10 MORE Vegan Food Hacks That Will Change Your Life! 🔥🌱💪

[@melissawinterer5373]

Loved this video! Here are some extra tips from a vegan of over 16 years 🙂 1. Use the liquid from your chickpeas to make icing or vegan mayo. 2. When freezing fruit, lay it flat on a cookie sheet first. Once frozen remove and place in a container or bag. This keeps it from freezing in one big chunk. 3. Use instant potatoes (make sure to get the ones that are only potatoes) to thicken soups, pasta sauces, vegan cheese sauce, etc. 4. Use chickpea flour to make a batter for breading things. It coats well and also adds extra protein. 5. Keep pinto or black bean flakes on hand. They keep forever and are great for soups or making homemade bean burgers or bean dips. 6. Try freezing your firm tofu. It completely changes the texture. 7. Use banana, pumpkin or applesauce when baking to replace eggs or oil. 8. Blend and freeze extra herbs in ice cube trays. Perfect to pull out of the freezer and add flavor to dishes. 9. Avocados can be used in deserts. I make chocolate pudding out of the ones that are a little brown. 10. If you like adding chia seeds to smoothies, make a chia gel first (chia seeds and water). Keep it in a jar in the fridge and add to smoothies as a gel vs dry. It incorporates much better.

[@annwilliams6438]

Super. Thx very much.

[@teagoldleaf4137]

Many of these are new to me, thanks 😊

[@BA-yo3vz]

very cool tips. 6 months into the vegan world so thanks so much for helping us newbies!

[@jodibuckmister7402]

great tips! love the chia seed idea.

[@princessirulancorrino4695]

Thanks so much ❤️

[@garyweinstein8805]

I’m 70 years old and just discovering this way of eating. I’m loving the videos and my new way of eating. Can’t wait to get better at it.

[@CathrinCatherine]

Can we just take a sec and appreciate how many hacks we get from this video and also from the comment section? 😌 Always the kindest folks around here at Derek’s channel ♥️☘️🍀

[@SW-di5ky]

EGGGGGGG-ZACKLY!

[@loribakergirl6438]

Agreed!!!😊

[@Lolo-mt1ec]

My hacks: - oatmeal: while the oats are cooking, I smash a banana in a bowl( the same I will eat my oatmeal in… )and add it to the pan. - mustard dressing: i remove half of the mustard from the store-bought container, add water, lemon juice and spices (tarragon or dill) . Close it and shake it. You have the dressing ready to enjoy😊 - tofu dip variations: one with green onions, one with dill, one with sun-dried tomatoes - homemade no salt seasoning ( no costco in my area😢): onion powder, garlic powder, herbs like dried parsley or tarragon or chives, taco spices. In equal parts or more of some as you wish. - jam without sugar😁: 2 cups frozen berries, thaw in the microwave for 2 min, smash gently to get the juice out of the fruit, add 2 tbsp chia seeds and 1 tbsp OJ. Mix and wait. I will form texture. Keep in the fridge.😋 - easy musli: buy musli you like with nuts and dried fruits and so on, add the same quantity of oats ( plain oats). You have a blend no so high in calories.👍 - healthy snacks : while the food is cooking, I chop celery or carrots or cucumber in big sticks and store them in a container. The next time you open the fridge and are hungry, jump on those to calm your hunger til you cook your meal. They are cold and crunchy and require a lot of chewing…. Perfect to snack on!🥳 - while using the oven ( for ex for a pizza), add an extra tray with chopped veggies. Save time and energy👏 Hope you like my hacks! Have a wonderful day🥰

[@juliep1721]

For the dressing you mentioned above, I think I would use avocado to thicken this up. I like your idea of using the mustard container,… but my question is about how long would this stay fresh? Especially with me using avocado?

[@Lolo-mt1ec]

@@juliep1721 hi Julie! I avoid avocado because of this. I won’t keep more than a few days with a fresh avocado…without it, as I do mine, it holds for 2 weeks without trouble…☺️

[@becominge]

Love the jam one! So trying this! Thanks!!

[@Lolo-mt1ec]

@@becominge you are welcome. My favorite is with frozen raspberries 😄

[@AS-lm2yv]

i just love your energy and the emojis you used! ill try these hacks out for sure, ty!

[@lauriethomas1070]

To go along with the tip about putting a paper towel in your plastic greens container and storing upside down which I have been doing for years, when your picking it out in the supermarket look at the bottom of the container. If it’s wet inside, pass. Find one that’s dry. This is especially true with spinach.

[@DH-uw3us]

Also, I wouldn't recommend using a paper towel because of the formaldehyde.

[@myrrhsense]

In my country greens come in plastic bags instead of containers. Does it work without turning it upside down? Otherwise I might need to put it in my own container maybe?

[@annemarie7845]

@@myrrhsense In my country greens mostly come in bags as well. I put them in my own large container with a towel around to absorb all the water. Works very well!

[@RidingRoads715]

@@DH-uw3us you should always buy the clean paper towels. They sell them at Whole Foods

[@samanthahanley1025]

What's wrong when it's wet already

[@womanofacertainage5892]

For boxed greens/lettuces: I dump the whole box out onto a clean towel when I get home from the store, then take clean paper towels and put the toweling on the bottom of the plastic box, then some greens, then a paper towel, then more greens, then a paper towel, etc. My boxed greens last a few weeks this way! It also lets you remove any pieces that are already going slimy, before they contaminate the entire box. And you can take out the paper towels as you get to that layer, let them dry out and then use them for something else again!

[@sarahshirley1302]

They old “layering” technique 👌

[@jeanneallison9290]

Yes yes yes to the paper towel technique AND THE ENTIRE AIR-DRY, DUMPING-OUT EXERCISE! This DEFINITELY adds a lengthy life to greens, especially spinach. So worth the extra minutes it takes and you have more of those amazingly healthy greens for the side or bottom of any bowl meal (or soup) you make.

[@Firebuck]

Same idea for greens that come in bunches, like kale. I un-bunch, pick out anything that's going bad, wash as necessary. Then I cut an inch off the end and put the bunch in a jar of water, like cut flowers, for an hour or two. It's amazing how much size and firmness they recover. Then transfer to a dry container or plastic bag for refrigeration. The bunch lasts for 10 days without going yellow or slimy.

[@k555d]

Same here!

[@debbietampasheher3682]

Sweet tip! Ty so much

[@rjaquaponics9266]

I was a sous chef in an early career. I went vegan at the age of 49 due to health reasons. That was 9 year ago. I use these hacks every day cooking vegan foods. Your hack are spot on! Good Job!

[@andysaavedra214]

For the tofu hack I go the other way, put 4 dates, a splash of vanilla, a 1/3 cup of milk (soy in my case), a splash of maple syrup, put everything on the blender and you have the creamiest of “yogurt” for your fresh bowl of fruit.

[@nowisallthereis]

What kind of tofu do you prefer? Shelf stable boxed silken unrefrigerated like Mori-nu? Firm? Refrigerated firm? Thanks. I use the Mori-nu firm to make a great chocolate pudding in the blender. Similar to your "yogurt". Recipe from one of Dr. Ornish's book.

[@TheBadMoJoe]

Steam veggies in the instant pot with broth instead of water. Then use the broth to make a sauce for said veggies. Any vitamins or nutrients that drip out of the veggies will still be available in the broth. I like to mix the broth with humus and or tomato sauce. So yummy!

[@tallmantoo]

This sounds good!

[@LauraLouLou]

I stuck my broccoli in the pasta water tonight, thinking I was so smart but I lost a lot of bits when I drained it :(

[@massages_for_world_peace8909]

@@LauraLouLou i don’t have an instapot, but one day I drank the water I had just cooked the broccoli in, called it broccoli tea, and wow it was so tasty! I do that every time now! I pour it into a mug and drink while still hot.

[@massages_for_world_peace8909]

Oh wait I just realized you said in your pasta… oooo. I wouldn’t drink that! Haha. Oh no I also cook broccoli in pasta basically every time I make it. Sigh. Oh well. I eat enough veggies, a lil nutrients in drained water is no biggie 😆 🤷🏽‍♀️

[@davidratliff9897]

Steaming the veggies on top of the rice is a God-tier hack.

[@iamkimmieho164]

Another tip for the pasta is to save 1 cup of the pasta water to make sauces creamier

[@Simnettnutrition]

Ohh great idea!

[@hannap.4718]

Or if you have left over pasta which is not mixed with sauce yet. It tends to stick together. Use a bit of the saved pasta water and it seperates easily.

[@monicacolomboo]

Hi from ITALY, never rinse cooked pasta and save pasta water is a very good tip 😉😉😉😉

[@Vrikyll]

This^

[@lukkiecharm]

I do the same thing. Always scoop out a cup of the pasta water to add to my sauce. The starch thickens it up. Adding soy sauce to your pasta sauce also helps thicken red sauce and makes a fabulous Italian Ragu.

[@kathyallen5121]

I flavor my oatmeal by placing a tea bag in the boiling water and take out before adding oats. So yummy!

[@niceclaup1]

THAT'S GENIUS!!! I love Earl Grey or chai anything, and I'm gonna try this! Great way to use leftover tea! Thanks, I have NEVER heard this tip before!

[@Nauway]

I just recently learned this tip: If you soak your dates in warm/hot water for a few minutes, they are easier to blend into a paste or into a smoothie, sauce, etc. It's been a game changer for me (especially when I make your smoothie bowls). No more small date chunks in my food anymore. 🎉

[@lilyyoung530]

I’ve been making date paste as well and using it to make quick spreads, desserts, and now it’s my coffee sweetener since I’m removing processed foods from my diet. (FYI, date paste and unsweetened cocoa powder is just like chocolate frosting.)

[@sonja4164]

Not necessarily a vegan hack, but a tip none the less: When using a blender (for example, to make a smoothie), put the powders & liquids in first, then the foods light in weight (like greens), then the heavier foods that are fresh (like bananas or dates, for example), then the frozen items/ice. This way, the lighter foods get pushed down into the blades by the heavy or frozen foods. It helps with blending, as well as protects the blender motor from having to work too hard.

[@jimmyneutron_2003]

thx for this, I always put the protein powder and dates at the top, and they dont get mixed good in a smoothie bowl

[@sonja4164]

@@jimmyneutron_2003 no problem! Let me know how it goes if you try it out.

[@annwilliams6438]

Cool. Ta

[@justryan2070]

I always use water/liquid first. Helps because I can put two cups of water into a blender, then after adding fruit and whatever else it displaces to the 4 cup mark on the side of the blender. That way I know when I have the perfect smoothie every single time. Water/liquid on bottom also helps everything else fall into it.

[@sonja4164]

@@justryan2070 yeah adding liquid first is also one of the blending recommendations from vitamix, I just forgot to put that in there. The other part you added I'm gonna have to try that!

[@becomebrightwithin]

Gluten free flatbread - 1 cup quinoa (I prefer trio mixed) and 1 cup water, add to blender and go! Then Pour it out on oiled parchment paper and bake until firm. I love it and my stomach loves it too!

[@massages_for_world_peace8909]

Raw quinoa or cooked quinoa??

[@becomebrightwithin]

@@massages_for_world_peace8909 raw, then it cooks in the oven as it bakes into a flatbread.

[@becomebrightwithin]

​@@massages_for_world_peace8909 Add in all kinds of seasons you like. I enjoy doing olive oil and minced garlic on top for the last 3-5 min just to add another layer of yummy

[@teagoldleaf4137]

Thank you!

[@massages_for_world_peace8909]

@@becomebrightwithin that sounds so yummy! Definitely going to try it. :D

[@Camelliavintage]

Smoked paprika is also awesome for smoky flavor in stews, beans, and sauces.

[@j-sm4554]

a tip : Don't throw away your cauliflower leaves and stump! They are delicious steamed in thinly slices.

[@kimclark399]

I slice them long and thin in spaghetti noodle shape and eat them with my spaghetti. I just throw them in the last couple minutes of cooking time with the spaghetti and drain it altogether.

[@TasteOfButterflies]

Cauliflower and broccoli stems are also good as crudités, raw or steamed. Cauliflower leaves are literally kale, and broccoli stems are literally kohlrabi. They are all different organs of the same plant called brassica oleracea, and they're all edible.

[@dalemills8052]

Same with broccoli

[@massages_for_world_peace8909]

@@TasteOfButterflies Hey, just getting into gardening here, I haven’t grown either broccoli or kohlrabi and had no idea they were the same! So cool! curious if you could explain more. I thought they were different plants (when I google it, it says family is the same but variety is italica vs gongylodes. But you’re saying it I grow a regular broccoli then dig it up, I’ll have both broccoli like in the store, plus kohlrabi like we buy in the store? Like they literally are the same plant?

[@TasteOfButterflies]

@@massages_for_world_peace8909 Hi Krissy, Google "Kale, Brussels sprouts, cauliflower, and cabbage are all varieties of a single magical plant species" and you'll find a great article on Vox explaining the whole thing. In short, "italica" and "gongylodes" are the names of different cultivars of the same plant, called brassica oleracea. Think of them as similar to dog breeds: they are the same species, but bred to enhance different traits. So you can't get a broccoli plant, that has been cultivated for many generations to produce big, dense, abundant flower buds, to produce a kohlrabi bulb, but the broccoli stem is still the same tissue as kohlrabi flesh.

[@riodejaneiro7675]

2:47 Thank you for that!!! I had to laugh so hard. "Yeah, let's face it: you're eating the wrong food. If you are worried about a little starch on the outside of your pasta." 🤣 Priceless!

[@noahstonemusic]

Am I the only one that never knew people rinse their pasta??

[@naomiw5346]

I never rinse my pasta. I just drain it after it's cooked & stir the sauce onto it. I suppose heating the sauce beforehand would work out better though then put the pasta in. Defo going to try that in future!

[@ajr4187]

i am honestly shocked to learn people rinse their pasta

[@joeygrimmitt6189]

Yeah I didn’t know rinsing your pasta was a thing😳

[@ReggieLouise]

I knew, but have never done it. I do, however, rinse rice 🍚

[@staceyb8736]

No, I never have rinsed mine!! I was like....huh???!!

[@nicholasburnett9685]

Awesome vegan travel tip I just came up with, thought I'd share it with you. I prepped a couple of mason jars with: oats, chia, dried fruit (mango, banana), brazil nut, peanut butter, cinnamon, cacao, cloves, turmeric and pepper. Stick them in your luggage and just fill up with water the night before so you can have a jar of healthy breakfast every morning, avoiding crappy on the go food.

[@user-mc5vy2vk5n]

I used to bring into work a jar with soy sauce, salt, spices and oil at the bottom, followed by diced red bell peppers, button mushrooms and other veggies, tofu, some spinach (the liquid from the bottom shouldn't touch and leafy greens), rice vermicelli / thin glass noodles at the top. Then I used to pour over it boiling water from the kettle like few minutes before my break starts and I had tasty soup for the break. Use any veggies which can be eaten raw, because they won't cook in that water. If you have fridge at work, you can also add some legumees. Remember to use noodles which do not need cooking. You need only access to boiling water to complete the meal. We had fridge, microwave and water kettle in social room on ground 0, but I worked on 1st floor and didn't wanted to go all these stairs down, in our upper area we had only electric kettle and coffee machine, so if I could bring / make meals without refrigirating them (before they go bad in warm room waiting for my lunch pause), I did it. Maybe I'm lazy, maybe just asocial and not wanting to go throuh whole big room with people from different teams I don't work with and endure small talk on my way to break. 😅

[@marisphere1]

Brilliant! Thank you!

[@loveishappiness7330]

Great idea

[@bearclaire]

You can do this with ouscous or rice noodles as well, they just need to soak in boiling water which you can get at any coffe shop gas station etc.

[@jazzkardasz8576]

Just life changing... Flask of hot water when on road

[@MissCarlyJoy]

Your salty, sweet, tangy, fatty dressing combo is something I share with people all the time! No recipes necessary.

[@Simnettnutrition]

Exactly! It's just works. I think I remember learning it from reading the pleasure trap. Haha. Just gotta keep it with natural ingredients.

[@RidingRoads715]

@@Simnettnutrition oh I need this recipe

[@EliMae]

I call that sweet potato liquid “sweet potato candy” and it’s my favorite thing ever.

[@matthewgoetzka8855]

If I was your neighbor, I would try to hire you as my chef & come pick up meals 2/3 times a day. Everything you make always looks so good!

[@savedbygrace1582]

My Hack Salad Dressing: I use soy milk with ground flax seed to thicken. It makes a relatively low calorie dressing that's nice and creamy instead of using cashews. To season it, I usually use a little lemon juice and Braggs Amino Acid, but onion powder, garlic powder, parsley, and dill will give it a ranch flavor.

[@j-sm4554]

Pro tip: watch every Simnet nutrition video! Derek is the best! :)

[@Looksthatkale]

One of my fave hacks is adding kelp powder to dishes that need a seafood'y type flavor to them. I make a lot lf korean food that calls for fermented shrimp paste or fish sauce and the kelp powder works well.

[@user-mc5vy2vk5n]

Love Korean food, especially kimchi. I usually add soy sauce instead of fish sauce, when making kimchi, but one time I cut thinly nori and added it. As much as I love nori in sushi or roasted as snack, in kimchi it wasn't that mindblowing as I expected it to be, so soy sauce is enough for me. 😂 But try to mix soft coconut oil, regular oil, some salt, turmeric and coarsely blended dry wakame! It makes delicious vegan seafoody butter, I saw in one place in Bretagne they add locally harvested dried seafood to their butter (you know, some gourmet butter) and had to recreate it, but vegan. It's addicting tasty! :3 And blend of coconut and regular oil allows you to keep it in the fridge and when you take it out, it's spreadable, without needing to wait for it to thaw.

[@robertoi.2072]

For the boxed greens... I like to put paper towels inside a gallon size ziplock bag, covering all the sides, then add the greens from the box to the bag. This method let's you pick the greens that are already going bad and could affect the rest. For other greens like cilantro and parsley. I like to add a small bunch to a paper towel, roll it, and put it inside the bag, then fill the bag with a bunch of small rolls. If you decide to use this method, always remember to get rid of as much excess air as possible before sealing the bag. Besides time and moisture, there are three major components that deteriorate produce, light, oxygen, and temperature, this method controls most of them.

[@niceclaup1]

I do this too! I use cotton dishtowels instead of paper towels though, bc I hate paying for paper towels

[@miglriccardi]

I recently found your channel and have learned a lot; thanks! As a Sicilian vegan I have to say two things: yes you’re right about not rinsing the pasta after you cook it. (In fact, I didn’t know people did that!) Moreover, it’s common to take out most of the water before it is done, add the sauce, and let the pasta cook in the sauce for the remaining few minutes. This way the pasta soaks up some of the sauce flavor and thickens the dish. Second, and perhaps most importantly, it’s pronounced ‘pästä’ with an R controlled ‘a’, not with the soft a pronunciation. 😉

[@melissa-1340]

I’m Latin and I didn’t know people rinsed their pasta neither.

[@katiehemstreet8939]

Your sauce science is bomb. I've made one or two of your actual sauce recipes, but mostly I just make it up. My favorite I've made from your formula is: cashews, date, mustard, soy sauce, and sriracha! I would never have thought to combine those things on my own. Thanks Derek!

[@ellennewhard1689]

Trick to a crispy crust on a tortilla flatbread is to bake the tortilla in the oven for a few minutes before topping it and then bake a few minutes more!

[@Thrivalista]

Great hacks, in the vid and the comments! My contribution: keep your fresh ginger in the freezer, take it out and grate it while still frozen into whatever dish, dressing, recipe you want it for. *Very *quick and easy, and the ginger doesn't go bad. I'm enjoying fresh ginger more often now with this hack.

[@Thrivalista]

Oops! Forgot to mention: store a slice of fresh onion in the jar with your cut avo to slow browning. Wonder if throwing fresh onion in the blender when making avo dressings would have the same effect...?

[@niceclaup1]

Thank you *especially* for the iron hack! I really needed that! And I have NEVER heard it before?! Here are my hacks: 1. When you want to drain a block of tofu, just stand it on end. Drains really well that way. 2. If you mix a little bit of oil thoroughly with your freshly cooked rice, it will stay soft & sticky even when you refrigerate it, instead of getting hard and crumbly. You can portion it into single servings (cool it to room temp before closing the containers/bags & refrigerating). Instead of having to steam a whole pot of rice, for a quick meal or snack, you can just zap one of these (I do a cup portion for 1 - 2 min at half power). 3. When you make french fries, - always use floury potatoes like russets - cut them thick & boil them in water until very soft, but not falling apart (I usually do 8 - 10 min; put the taters in cold water, turn on heat; start timing when the water starts boiling) - let them drain & dry in a sieve until you see the outsides look powdery - meanwhile heat your oil in a deep pot; stick in a wooden, unpainted chopstick; if tiny, tiny, TINY bubbles form around it, it's ready for the taters - add the taters & lower the heat so that they are softly boiling in the oil. It takes longer than you would think to brown them, but cooking them low and slow (that is the tempo) will make them SOOOOO CRISPY, and they will not be greasy. - drain them on a paper towel ON A RACK NOT A PLATE, to keep them crispy. If you do this (with any fried food), even when it's at room temp it will still be crispy. 4. If you are having oatmeal (rolled or steel cut) add the proper amount of water/milk & oats to the pot the night before & let it sit overnight. The next morning, it's already soft; all you gotta do is warm it up instead of waiting ages for it to cook. 5. Soak fresh berries in a vinegar & water solution for 10 min, dry them & store them in a container or bag with a paper towel; they will last a LOT longer. Bone app the teeth!

[@jazzkardasz8576]

Thx for tofu hack

[@Ljumbs32]

First tip: wear a pineapple shirt and be an extra cool vegan

[@Simnettnutrition]

Haha thank you. New shirt!

[@halimapeterson2677]

I know right

[@dibamoca9885]

Dang it! I only have a cactus shirt. Will that work?

[@patriciaoflynn7050]

@@Simnettnutrition Totally agree with @crixus32 Love the pineapple shirt, looks really fresh and crisp!

[@leangroundbeef2322]

cringe

[@AndNowIJustSitInSilence]

If your tahini dressing is too runny you can also add nutritional yeast or just put it into the fridge for a few minutes

[@happyisasmile]

You cracked me up with your "pepper hack" lol adorable! Love the steaming veggies on grains hack, I'll be using that one now thank you!

[@bobmayberry3610]

When making smoothies I've found that the basic Osterizer blenders fit on the threads of mason jars.

[@fareebug8439]

🤯 thank you!

[@heleen313]

Quick vegan soft boiled egg: just put some black salt on half an avocado! Delicious!😋🥑 Stuffed egg: blend tofu with vegan mayo, black salt, pepper, mustard, soy sauce, onion powder, curry powder. Fill the hole of half an avocado with the mixture, put some chopped cilantro, parsil or chives to taste on top! 🤩

[@niceclaup1]

Whaaaaat?! That sounds so GOOD!! This comment section is mind blowing; I have never seen so many genius hacks in one place!!!!!

[@JadeT1998]

Holy crap, I didn’t know other people did the banana oats hack, it’s amazing! I’ve been doing it for years :-)

[@lukkiecharm]

I have never even thought of it, but will definitely do this next batch.

[@krismm17]

You’re such a kind wonderful soul your videos literally fuel me and help me so much. I just want you to know that

[@darlenemarshall8739]

You can add applesauce to oats while cooking as well to sweeten .

[@dibamoca9885]

I’ve only ever heard to rinse pasta if you’re going to eat it cold - like in a pasta salad. That surprised me!🤨 Also, always save some starchy cooking water to adjust your pasta sauce!

[@DH-uw3us]

That's what I thought too!

[@solh8844]

I’ve been doing this wrong for years 🤣 I always rinse my pasta

[@Julie_Ch0]

Derek in pineapple shirt - a fineapple! :D Amazing video as always! One tip from me - storing baked goods in the fridge in airtight containers? use those paper towels as well to keep the moisture away (at the bottom of your container)! :) !awesome for cakes and muffins!

[@EvenSoItIsWell]

Loving the tips Derek! Keep them coming! My tip is to increase Omega 3’s by adding ground flaxseeds, chia seeds, hemp hearts and omega rich foods like Brussels sprouts, walnuts, edamame, kidney beans, wild rices and kale!

[@wfroedgern]

What’s really great is your tips are straight up legit. My whole experience of mixing peanut butter and tahini has been transformed by storing upside down. Duh!

[@nilam5328]

Hi, On the steaming part, if you don't want your rice to taste like broccoli you can put the broccoli on a sieve and put the sieve on top of the pot and put the lid on, hopefully one has a sieve that fits the pot.

[@billiegt]

WHAT CAN I SAY DEREK YOU ARE A GIFT TO THE WORLD!!!

[@joannmorrell1025]

I've found with those big plastic containers of lettuce greens that they won't go bad if you take out half the quantity of greens when you get home and put them in another bag or container. and mix the greens, bring the bottom stuff to the top. now the greens have space to breathe and they won't spoil. you could still use the paper towel trick too. I haven't had much spoilage at all since I started doing this.

[@niceclaup1]

I am def gonna try this, sounds legit

[@PacificBlueSky1]

I'm having a great time finding new plant based recipes! Plant based 7 months and not looking back!

[@ChepoVales]

All great tips! My favorite hack that I learned is to always eat vitamin C with your greens to increase iron absorption. Simple as squeezing a little lemon juice over a salad or eating fruits with oats/porridge.

[@Thrivalista]

Yes! We like red grapefruit on a spinach salad - the flavors and textures work really well together.

[@Excess2007]

Tip from me - to make my own taco shells I use tortilla wraps. (small ones I've not tried big ones yet ) I get a rolling pin ready and a plate and tongs . And you will need a gas stove and just put the wrap over the gas burner till its a consistency you like and then wrap it around the rolling pin and rest it on the plate. Voila. After a few mins is crisps up

[@annieesther8405]

Pasta can forego the rinsing only if you add sauce immediately. If not, you have to rinse it to stop the cooking process because as long as the noodles are hot, they will get softer. You will therefore lose the perfectly timed al dente you wanted if your goal was to cook an extra portion ahead of time.

[@iamtherabbitinred]

Truth

[@annwilliams6438]

Ok. Thanks for the reasons. I learnt a whole bunch from you taking the time to write this comment and give of your expertise. :) From one Annie to another. ;)

[@andreaanonymous5474]

It's best to undercook your pasta a bit instead. :)

[@giacomobongrazio]

Great video! As an Italian, I can tell you that rinsing pasta stops the cooking process, so it's pretty helpful if you want to cook it and eat it the day after for example, as it will prevent it from being flabby, but if you eat it right away, no reason to rinse it, good tip mate 💪🏻

[@Abby-vn8cc]

I have hemochromatosis which causes me to have too much iron and have become a vegan for that reason. My doctors have told me to have tea/coffee and calcium with meals to help prevent absorption and to not have vitamin c or alcohol with meals as it will increase iron absorption. So if you are low in iron you can do the opposite - have a mimosa with your spinach salad!

[@DeborahScotts153]

One of my favourite vegan hacks is to add pickled cucumber or red onions pickled to garnish curries. Absolutely delicious!

[@kennedycourtney9546]

Dry toasted quinoa as granola on smoothie bowls is so good. That’s my hack lol

[@gov683]

Sounds good looking for something different. Cook or no

[@tallmantoo]

Cooked and then toasted?

[@gov683]

@@tallmantoo thank you so much. Is it obvious I'm a bad cook, lol

[@dalemills8052]

Quinoa has saponins and Needs to be thoroughly cooked. Cook it, let it dry out some, then toast it.

[@gov683]

@@dalemills8052 thank you, just learning about all this

[@jennymeilleur4548]

I take fresh kale, herbs, spinach and put it in parchment paper roll it up, twist corners, pop into freezer. Then when I want to add it to soups or stews or whatever I pull from freezer and immediately crush it while still in parchment and it crushes it up small, also fun to do :)

[@wendyeesue]

These HACKS are definately what I need to see.. Make more , lots more videos on HACKS for food.. the paper towel in the lettuce is genius

[@veeveeisallyouneed]

I've got a hack for you, but it only works for people with a Vitamix. Put whatever veg you need chopped into your Vitamix with water and blend on low speed 2-4. So when I'm making onions for example, I will peel and quarter and pop them into the jug with 3 cups water or so and blend and then pour into a strainer. No burning stinging eyes, just quickly chopped onions. Works great with jalapenos, garlic, peppers, Brussels sprouts, etc.

[@leann5213]

Vitamix also does this and makes shredding cabbage in seconds. Just drain and prepare.

[@c2farr]

2 tips: 1) You know that area of the fridge where food goes to die?... you know, the back. Well, here's a solution: Buy beans and oat groats in bulk and use gallon size zip bags for storage and put them along the backs of the shelves. Then you won't see the mealy bugs and other critters that hatch in your bags of dried beans and grains. 2) Use oat groats in place of rice. Most rice is high in arsenic. A lot of it is grown on former cotton fields where arsenic was commonly used. The trusty farmers who converted those fields to rice found rice varieties that could thrive on fields full of arsenic. And the rice grown turned out high in arsenic. duh. And we already know oats are healthy. No gluten. Filling. Soluble fiber. Many more. Just Ecosia it.

[@kimclark399]

Great ideas. I am all into easier meals these days. One hack I actually got from KZbinr Frugal Fit Mom, who is not vegan, is to put carrots in the air fryer at 350 for 10 minutes. I put mine in there as sticks to make carrot fries and I don't even add seasoning, and then after the timer is up I leave them in there for a few minutes to cool down and they are so good. Another easy meal for sweet potatoes is to halve them and top with S&W Savory Sides beans (you can get them at Walmart) that are already seasoned (I like the black bean one) and I put a drizzle of cashew cream and some cilantro and green onions on top.

[@Sally-hc5bz]

The tofu sauce hack I’ve tried with nooch, lemon juice, mustard and spices to create a cheese sauce! Delicious high protein and low fat

[@meikeschmidt5229]

The way we store (mixed) greens is this: Wash them and rinse them but then, without drying them off, we just very loosely wrap them in a kitchen towel (just put it in and tie the ends it together like some kind of bag) and put them in the fridge. In my experience, the water actually isn't whats causing the greens to wilt, it's the plastic and that they don't have contact to the air.

[@niceclaup1]

Yeah greens do keep for AGES like this

[@gloriajaramillo4966]

Love the shirt, love pineapples, love your personality, love your channel!💕

[@anjah.3206]

Greens keep fresh even longer if you dampen the tee towel. I keep all of my lettuce and herbs wraped in dampen tea towels in the fridge. Thanks for the video :) Love the shirt :) Lots of love from Berlin germany

[@bowby7605]

One of the first videos I watched of yours, you kept saying "pass-ta". I was such a clueless new vegan that I googled it thinking it was some kind of crazy form of pasta that I didn't know about lol

[@DH-uw3us]

LOL

[@sarahshirley1302]

Lol. We Canadians sure say silly things, eh? 😜

[@kigo641]

Haha….that’s cute!

[@kittykrazy8727]

I like Dr. Greger's tip of placing 2 cups water in an instant pot, placing a steamer basket, then adding a bunch of leafy greens. The tip is to set the timer to zero and instant release when done. I like to have veggies ready to go as it helps me eat more. Just found your channel and am loving it! Thanks for all you do.

[@woodlandfairy5270]

Five days later: Am I too late? Vegan Hack: Replace half of all salt with Mushroom Seasoning for lower sodium and added UMAME with the same level of saltiness! Great in soups, batters, cooking broth, cheese ... who am I kidding I put it on everything.

[@janebennett4512]

I’m team pasta not team parsta, but I’m British. Absolutely LOVING your channel. REALLY helping me stick to my resolve to be vegan and make a tiny contribution to saving the planet and showing compassion to our sentient friends. Bless you.

[@GiGi-fd6om]

Also, take your iron supplement (bisglycinate iron; easy on tummy) on an empty stomach with Vit C for max absorption.

[@irenabazdar2707]

I'll be writing some of this stuff down, so I don't forget. Oh, btw, remember that seedy- nutty - crumbly sprinkle you made in the first video? It's so delicious that I decided to name it after you. So now when my family's having sth soupy or salady, we just say: "Pass the Derek, please."

[@MysticEmber]

I like to cook my oats in veggie broth, they turn out so savory and flavorful. Sometimes I tip them with sun dried tomatoes, olives, and fresh herbs. Super yummy! Great tips from the video and commenters. Thanks everyone!

[@prairiepatch]

If my dressing is too thin I add a spoon of flax seed and blend again. That thickens it right up and flax is pretty good for you.

[@niceclaup1]

Thanks, gonna try this!

[@andrew.schaeffer4032]

Thanks for the vid! Gotta try the steamed veggies on rice. The Vegan Corner uses the soft tofu method with their hummus dip - and it is divine. Best no-oil hummus I've ever made (my non-vegan friends agree). How I do oats: I just cook oats with water. Then, I make a separate bowl with a ton of fruit (usually apples/mangoes/guava/lime juice), including frozen *mixed* berries (I recommend mixed as it adds more zing as opposed to just blueberries). When I pour the cooked oats over the fruit, it warms the berries up, but also makes the oats cool down quicker so I can eat quicker :). Sort of like throwing an ice cube in hot coco.

[@feelingoffbalance]

I do the same with frozen berries:) I tap them with my spoon into the cooked oats :)

[@nutriamomazos]

a tip of mine: whenever it’s like oranges, pink grapefruit, tangerines season and you have a lot, save them in the freezer. It makes them really funny to eat as well

[@NatalieWisler]

Loving the pineapple shirt 🍍

[@LifeAgentScottNJ]

Whoa!!!!!! In your voice :)

[@pattiupton1499]

Yes on the greens! I put paper towels on the top and bottom of the container. Change them out when they get damp- every 2-3 days. I can make greens last about 2 weeks. Also, when I change the damp paper towels I just set them on my counter to dry out and then use them again for the next change out. I try to limit single use products so this way the paper towel gets used again and again :)

[@trishk.7876]

So many great hacks, both in the video and comments! I definitely need to up my sauce game. Here are a few of my hacks that come to mind: * When making a smoothie, I mix hemp, flax, chia, dates, almond butter, greens, silken tofu and water together before adding frozen fruits and veggies and blending a second time. I've been experimenting with frozen cauliflower, butternut squash, beets - it's amazing what you can get away with as long as you've got some bananas and blueberries in there. Mamey is stupendous if you can get your hands on some. As someone else commented, freeze fruit & veggie chunks separately on a cookie sheet before putting in a container so they don't all stick together. * I always cook rice with quinoa for added protein. 50/50 mix and they cook just fine together in the Instant Pot. * When flying, I always make a smoothie the day before and freeze it solid. This way it gets through TSA and is ready to eat when I reach my destination! This may be my best hack ever.

[@niceclaup1]

What??? I don't even understand how you can get away with that freezing hack?! GAME CHANGER!!!! Do you put it in a cup, a ziploc or what?

[@hazysummer72]

More of an autumn / winter hack is prepping a lot of soffrito and freezing it in silicon muffin tins, which you then transfer to a freezer bag/box. I use 1 stick celery to one carrot and then a mixture of onion/leek. Usually I’ll break out the food processor to get consistent results. Having these on hand as a base to soups, stews and sauces can make a huge difference. I also batch cook a bag of beans or chickpeas when the mood takes me, and freeze in the muffin tins. Being able to combine the 2 is often all I can manage at the end of some days, with a dash of whatever herbs / spices / add ins I have. It could result in a cannelloni bean and lemon soup, a beany burrito or pasta e ceci.

[@MegaGreencarebear]

Great tips! I use the banana with oats hack, but I don't bother to blend. I just chop it up right into the pot with the oats cooking and sort of mash it as well as I can with the ladle. Works fine and saves dishes!

[@GeertjeJ651]

Wow! I didn’t know that about coffee and iron. My husband just spent 5 days in hospital with extremely low hemoglobin. A very long story around that but I will now make sure we have our coffee and wait at least an hour before we have any iron containing foods in the morning. We only drink it early morning so that shouldn’t be too hard. Thank you so much. It could literally be a life saver. I’m so glad I found you and have subscribed. Glad you’re Canadian too. From Calgary. Jo

[@coachsamm]

I’m a baby vegan (4 months) and all these tips are great! The comment section rocks! I hope to be an experienced badass vegan like y’all some day! I still make mistakes and I recently traveled and pretty much starved for a day Bc airport/airplane food was not vegan friendly at all it was unbelievable. Salads had bacon in them, bagels had cream cheese, only fries available were McDonald’s fries which have beef fat in them 🥲 I’m learning n growing and these videos/comments are key!!!!

[@iamtherabbitinred]

Plant based 10 yes. We never even thought about a tortilla 🍕(🤦‍♀️)!! Thank you Derek!!!! Will be a new go to!

[@FondaLaShay]

Use aquafaba for you salad dressing liquid... It's fatty like oil and works well as the fat part or in addition to another fat 😋

[@niceclaup1]

I am def gonna try this; my husband is always bugging me for fat free dressing. Thanks!

[@caraboska]

Definitely team pahsta :) Here are my favorite hacks: 1. In a red pasta sauce, lentils are a great substitute for ground beef. 2. In a variety of dishes, from African groundnut stew to tagines to various sweet and savory curry dishes, chickpeas are a great substitute for chicken. 3. And my tour-de-force: how to veganize _spanakopita_ . First of all, since it's savory, you can use olive oil to brush the filo pastry. Secondly, silken tofu works great as a substitute for cottage cheese. Thirdly, extra firm tofu properly treated makes a great substitute for feta cheese. What you do is crumble it up and marinate it in wine vinegar with various herbs for a few hours in the fridge. Look online for vegan feta recipes to get an idea of what herbs will work, and then add what strikes your fancy. 4. Firm tofu makes a great substitute for paneer in Indian recipes. 5. Get a popsicle-making set, throw fruit in your food processor and pour it into the popsicle molds. Quick, easy, handy, nutritious. Or if you're feeling really lazy, just peel bananas and freeze them.

[@terynrice6778]

I love cooking sweet potatoes 🍠 in my Instant Pot! It makes them so moist!!!! It also helps make the skin so edible!!!😍🙌🏻

[@niceclaup1]

Yes!! For a whole year I loved putting a garnet yam in a crock pot, cooking it overnight & having it in the morning with a dollop of vanilla yogurt & a handful of chopped walnuts

[@loveishappiness7330]

Great tips. Simple salad dressing fresh squeeze orange, or lime, with honey, (and garlic too). Steam the whole broccoli and asparagus lightly, freeze on tray and put in bags so always have bright green greens....Then you can steam for a min over your rice/ pasta! Buy the best jars of organic tomato paste, and when open a jar put the remainder in a bag and then flatten the bag, so it’s about 1cm thin and then it’s so easy to cut off some frozen when need a couple of tbsps for stews and soups. Use fresh tomatoes instead of cans for making tomatoes sauce or the base of stews, curry etc.... Sauté onion, garlic, add chopped tomatoes and an equal volume of water as tomatoes.

[@Camelliavintage]

Tea tip is great for those of us who drink tea in the south with every meal. Might have to switch to herbal for dinner! :)

[@niceclaup1]

Right?! I grew up on sweet tea at every dinner

[@debbietampasheher3682]

Thank you for making wfpb easy xo You're helping to change lives.

[@CLAMPED1]

Tip: Use Miso for salty tastes without increasing BP. Btw the veggie one on top of grains was the best!

[@faithwoods2755]

For super delicious rice, use canned coconut milk in place of the water... More calories, but so yummy, just try it!

[@CLAMPED1]

@@faithwoods2755 I would but I really don't like coconut... Thanks anyways!

[@bentereekers9808]

The miso hack is a good one too I must say. I'll try thinking about that 👍

[@niceclaup1]

Wait, what?? I know it gives more depth of flavor, but it does contain sodium, so how can it not increase BP? I just googled this & it's true!! Wow, miraculous! Thanks for this info, I never knew!

[@CLAMPED1]

@@niceclaup1 No worries!

[@aven.c91]

I love these hacks and the ones from the last video! I have been doing the paper towel trick with my lettuce for years. I like putting the lettuce in a large ziplock bag with paper towels and squeezing all the air out. It's stays super fresh and saves space in the fridge.

[@josephwilliams4650]

Learning all the things. Thank you Derek.

[@geno5169]

I’m 54 and really trying to do this new lifestyle of eating plant based! These ideas are new to me. All I’ve been eating was eggs. Pizza. Burgers

[@meridethwelch2953]

Rinsing your potato’s before to bake them gets them extra crispy

[@pixiegardner8094]

Yes, I found this out by accident yesterday. Usually I rinse and dry the potatoes before baking but this time I couldn't be bothered and put them, wet, on the tray and straight in the oven. They were so crispy and delicious.

[@birgit-louisenick9534]

Thank you for more great hacks, the salad/towel hack I will use right now! No hack, but the fastest Asian vegan recipe I know: chop veggies of your choice, fry in a bit of neutral sesame oil for a few minutes, cook or soak glass noodles according to package instructions, when the veggies are done to your liking, add curry powder and soy or tamari sauce in equal parts (I start with a tablespoon each and add more, if needed), I drain the noodles when done and add them to the veggies, add a tablespoon or two of water, if veggie-curry-mix is too dry, to moisten it a bit, stir and enjoy!

[@ladyfae4797]

I didn't know about the tea! I've been drinking matcha green tea with breakfast for a while now, guess I need to change it up. Thanks Derek 😊

[@PooPooBanana2]

Oh it's definitely pass- tuh I'm with you

[@emily042794]

Baking tip: egg replacers= flax or chia "egg", aquafaba, or ripe banana

[@BBetterInc]

Or applesauce!

[@emily042794]

@@WellWithHels it makes a really great meringue!

[@WellWithHels]

@@emily042794 I love a meringue! Right, I'm putting a post-it note on my chickpea tin!

[@Spiralsinto]

I miss your mini blooper reels at the end of your videos. But I love your channel too. Subscribed for about 3 years now. Appreciate you.

[@hannahx212]

"Undo" your bananas when you get home from the grocery store so they're all singles, they ripen faster when they're in a bunch!

[@hannahx212]

Or just buy singles at the store- great way to combat food waste as these are more likely to end up in the bin!

[@heleen313]

Great tip, thanks! 😃

[@massages_for_world_peace8909]

Haha I always want them to ripen faster! 😋 If they get super black, I’ll use in bread or blended dessert or freeze. We eat so many nanas at our house!

[@justryan2070]

@@hannahx212 For one you can ripen them best actually on a banana rack allowing air flow and ventilation. Much less bruising as well. And two, most single bananas at the grocery store are only singles because they were bad/bruised ones ripped off other bunches.

[@joanramler7831]

Excellent tip! I’m 64 and never thought of that. 🤦‍♀️

[@SandraGuyton]

Add a couple wedges of lemon to the salad mix along with the towel it will last twice as long. Don’t worry It doesn’t make the salad mix tastes like lemon. I love your channel thank you for the upbeat content!

[@Simnettnutrition]

Oh good tip! Hadn’t heard the lemon one! Thanks for the kind words too! 🙏🙏