‘Vegan For Everybody’ Honest Review | What I Eat in a Week | America’s Test Kitchen | WFPB

[@helenhart4368]

I like America’s test kitchen because they explain why they do things the way they do, and they test and compare different methods. I just don’t have any of their vegan books yet.

[@crystalbarnett4657]

Yes we want your updated wfpb dessert version

[@Lsagerdev-de6vy]

Thank you for reviewing this cookbook. So helpful. I have to admit that I about fell over laughing at your reaction to the pepper. I realize that I was laughing at your pain…. Sorry… but it’s the hardest I’ve laughed in awhile. Your videos are so entertaining. Just love them.

[@pbwithjeremy]

Glad you enjoyed it! Worth the pain then :)

[@slghtrtrn]

I like knowing the chemistry behind cooking. I'm not always going to read it, but it's good to have that knowledge.

[@suzannegeib1002]

I love fruit strudels, so yes, please - give us your best recipe for this one! Plus you eating the chile was hilarious! 😂

[@Randilynn66]

I love America's test kitchen.I have about fifty different recipes that are my go to.

[@TheAmazongrl]

Your kids are such good sports for participating with this!!!! Thanks family. I like the variety of reviews, but I think my palate is more like J’s.

[@pbwithjeremy]

THat's a good palate :)

[@TheAmazongrl]

Can’t believe you ate that chile. I really did laugh out loud. 😂😮

[@vickidee1974]

I had suggested this one to you. I’m glad you used it. I’m glad you do the swaps for WFPB because sometime I don’t know which way to go. I’ll try one of these now in a diet way

[@janejohnson8905]

If I was redoing the recipe, I would add applesauce to the crumb mixture to moisten it. I make an apple crisp with oats and applesauce as the main ingredients in the crust and crumb topping, with a little maple syrup, that is really good.

[@Mialuvsveggies]

Freeze the peppers! Always too many for me to use up before they expire. Freeze them, works great

[@davidthescottishvegan]

Another awesome cookbook review video Jeremy. I think it is good to make swaps to make it more whole plant foods based. I swap ingredients in recipes making it more to what I like. Yes Jeremy needs to make an improved version of the raspberry jam crumble dessert. Love 🥰 the video and love ❤ Jeremy & Family.

[@pbwithjeremy]

I totally agree!

[@Amelia-qm6bk]

Great video Jeremy. Just wanted to share from my research, gluten stays in the body for 3 months from when one stops consuming it (incase Woolie notices any symptoms from the bulgur) Also from the last video, Woolie tried sourdough bread which from my research has shown to be okay for many with gluten intolerances. One of the main reasons for gluten issues (and which isnt spoken about a lot), is that wheat is a hybridised (modified) and hence the body doesn’t recognise it as food and this is what causes the problems. Recommendations are to swap wheat with an ancient grains such as kamut, sorghum and spelt. 😊 So if you make bread, sough dough with spelt is the best option. 😊

[@pbwithjeremy]

Thanks for the tips here!

[@sdtayw]

Read "Grain by Grain" by Bob Quinn. He grows Kamut,which is an ancient wheat. He mentions people with gluten problems might tolerate this Grain.

[@bujiknits]

listen to Woolie. can't wait to see your version. we're gonna love it, I'm sure!

[@bonniedavis7498]

I feel like Joey from Plant-based Dad's references this cookbook a lot, so thanks for reviewing. I think despite your changes you were true to the recipes. Dry seems to be a common theme😂 also, you inspired me to pickle the shredded carrots I had I the frig! Lol hope they're good. Great video

[@naomibrandt3260]

We love the tomato bulger soup and the bahn mi from this book.

[@roxymcdonald6518]

Another great video!! These are so entertaining!! Love your family’s honesty!!

[@pbwithjeremy]

Thank you so much!!

[@zolazk]

Love your videos! Hello from Greece! 🇬🇷❤ Zoi

[@pbwithjeremy]

Hi Zoi!

[@judysilverman1787]

Hi Jeremy. It’s Judy from Coconut Creek Florida. I’ve had this cookbook sitting on my shelf for a while and haven’t made anything. I’m going to try the butternut squash stew.

[@pbwithjeremy]

Let us know what you think!

[@miagraff2726]

Woolie might have found out the hard way, but if you used bulgur in the burgers, that is wheat. I hope she didn’t have any issues from it. Great video!

[@lauraz8349]

I was just coming here to say that. It's usually used in tabbouleh, but I swap out quinoa for my celiac kid

[@katerinaleoudi8801]

I wanted to write the same thing.

[@pbwithjeremy]

SHe's experimenting with some whole grain glutens

[@plantbasedcanvas]

Yes please to your better version of the raspberry bars!!👍🏼

[@oxanadc]

For the streusel it would be fun to make it with peanut butter instead fo tahini the perfect opportunity for PB with J inspired streusel bars

[@juliekatayama5282]

Yes!! Please improve the jam bars!!

[@jeanr7089]

Thanks for the cookbook review! Yes, keep up the WFPB change ups! By the way, I think you meant to say “Jackie from Kitsap Penninsula in Washington State”, not Kitsap Pennsylvania. I’m also from Washington State and have relatives living in that area!

[@elluraduplex3654]

Hahaha - that confused me too. That’s where I grew up. It was still nice to hear a shout out to there.

[@pbwithjeremy]

Oh no :( I'm so sorry!

[@WFPB_4_Life]

"Vegan for Everybody" is heavily used in my kitchen. Our faves are Chickpea Noodle Soup, Farmhouse veg soup, Red Lentil soup, Quinoa and veg stew, Roasted Poblano chili, Butternut Squash chili , Baja Cauli tacos, Asparagus Arugula salad, Quinoa black bean salad, Wheat Berry Salad, Spicy Peanut Rice Noodle Bowl (sans curry powder), Korean Rice Bowl, Mushroom Bolognese, and Pinto Bean Enchiladas 😋

[@pbwithjeremy]

Nice! Thanks for the recommendations!

[@sharonknorr1106]

What is nice about this book is it includes a good introduction and explanation of many plant-based pantry items and how/why they are used in many vegan recipes. It has a great section on using aquafaba and preparing it whipped. Especially for beginners, that can be very helpful to have all in one place. It also has a lot of basic sauces. In some recipes, especially baking, leaving out oil can really change the texture of the product - sometimes a substitute works, sometimes not. I have a lot of the ATK books and they are usually really good, although sometimes a bit involved. I have this book and have used it fairly frequently and think most of the stuff is very good. Do agree that all vegan burger mixes do need a binder - not sure how that burger passed the cook test. I think the noodle dish did suffer from the change in type of noodle. Yours were fully hydrated before putting them in the sauce/water, so didn't soak up any of the water - they had par-cooked noodles that finished in the sauce.; I do also think that was a lot of water and with those type of recipes, I do usually add water/sauces a bit at a time and then finish seasoning at the end because that is so subjective, but you are trying to follow the recipe. Have found that many stuffed bar recipes don't contain enough filling - totally with you on that.

[@pbwithjeremy]

Thanks for your advice and perspective on this book! They do have loads of great information for those who want or need it.

[@deannearmstrong5864]

I always appreciate these review videos. I was very interested in trying you African Stew recipe but didn’t see the link. Did I just miss it? I tried searching your website as well with no luck.

[@pbwithjeremy]

Coming soon!

[@lizpimentel2566]

I personally love reading the why's in recipes. I like knowing the reasons why certain ingredients are added or why certain methods are used. Real talk, what did Rufus rate the burger? It must have been an S since he ate it off the ground!

[@alienora42]

The "why's" are also really helpful for letting me know what they were trying to do- which can give clues on what to try changing if I want something different in taste/texture/whatever. Also, changing ingredients for diet/availability reasons is a lot easier when you know why the original ingredient is there, and having that spelled out is useful (especially for beginners).

[@pbwithjeremy]

Very much an S for Rufus :)

[@GTMustang24]

There are a couple of recipes in that book that I use for holiday dinners. The shepherds pie and the mac and cheese are the main events for us for thanksgiving and Christmas. They are a bit decadent thus the holiday fare. I’ve also made the peanut butter chocolate chip cookies and there’s a mushroom bolognese in there that’s also really good. I’ll have to try the things you made with the swaps and see how we do. Thanks, Julie from Omaha Nebraska.

[@pbwithjeremy]

Thanks Julie!

[@rohannawildon9729]

Yes plz make it ❤

[@elluraduplex3654]

I love your cookbook reviews and I love seeing your swaps. I find it very helpful - gives me ideas on changing up recipes. Having said that, I didn’t feel like this was a very accurate assessment of the book. Your family complained that everything was bland - no flavor. But you left out the flavor by leaving out the onion and garlic in the recipes. I understand why you did it. I just don’t think it was an accurate assessment. I do know that the ATK is heavy handed with oil. Anyway, my two cents… I enjoy your channel. 🙂

[@pbwithjeremy]

Thank you. For what it’s worth we mentioned that we left those things out so people would know we’re grading on a curve. So I don’t disagree, but it’s what it is. At the end of the day we’re just the opinion of four people, you know? Glad you usually enjoy it!!! Thanks for writing

[@MorganGibson-TN]

Yes u need to remake the dessert with apricots

[@Dopedude44]

Yes make the bar !!!!

[@moreenmurray]

Thanks for your review as always! I was looking at that cookbook a little while ago and it seemed overly complicated!! I'm glad I leafed through it at Indigo and didn't order it online. :)

[@JohannaZee]

And thanks for the shout out!

[@pbwithjeremy]

You bet!

[@AbbyMunguia]

I would love to see you remake the raspberry streusel bars!

[@pbwithjeremy]

Now that Woolie's off school for the summer she's working on something called "Woolie Cam" so I think she's going to aim to include that in it.

[@AbbyMunguia]

@@pbwithjeremy I love that idea! Can’t wait 😊.

[@tracim8129]

Thank you for this review I think I've gotten this book from the library. There wasn't a whole lot I liked in it. Have you ever reviewed Jill Dalton's whole food plant-based cooking made easy book? She's got great recipes all oil-free and I think they're all gluten free as well. That way you wouldn't have to make any modifications if you didn't want to.

[@pbwithjeremy]

THanks! Her book is on my list!

[@Fclwilson]

Rufus is adorbs.

[@praline7052]

Hi Jeremy it’s Isabelle from Ottawa 🤗 Your videos are amazing!!

[@pbwithjeremy]

Hi Isabelle - glad you're enjoying them!

[@vickiethatcher2945]

I am really excited to see how this goes. I used to love ATK.

[@k.h.6991]

Yes, please do WFPB deserts.(And on that note: please do a review of AJ's new desert cookbook)

[@pbwithjeremy]

She Miiiiight have sent me an advanced copy…. :)

[@doris3594]

This was one of our first vegan cookbooks when we went WFPB in 2017 and an introduction on how to veganize standard recipes. Then ‘How Not To Die Cookbook’ was published the same year and 😮 that book gave me ideas on how to make the Vegan For Everybody recipes healthier like using white miso instead of salt and water sauté! I still refer to the book occasionally as there are many tasty recipes but ‘PB and J’ them to make them healthier…😊

[@moniqueprouten9109]

Hi Jeremy, remember when you made that spicy stew of sorts they had banana on it to cut the spice? Next time you eat a hot pepper, remember the Banana! It really works. Lol sorry for your burning mouth but it was funny 😂

[@pbwithjeremy]

Thanks for the tip! Why didn't I remember that?!?!

[@moniqueprouten9109]

@@pbwithjeremy your welcome

[@pushingplants2122]

The ATK Plantbased Caesar Dressing is amazzzzzing!! No one can tell the difference and no worries about salmonella.

[@juliebernstein9841]

I have this book and was very disappointed. Thanks for trying it.😊

[@HKhalid-t2r]

I love America's Test Kitchen, but I do think they have a ways to go when it comes to plant-based recipes. I tried many of their recipes before going plant-based and liked them. I also appreciate their scientific approach to recipe development and the "essays." I hope they keep working on improving plant-based recipes in the future. Thank you for the cookbook review, I always enjoy!

[@robinsaxophone232]

I made those rice noodles today and soaked in hot water for 10 minutes then I cut them up a bit so they would mix better with other ingredients.

[@pbwithjeremy]

NIce!

[@k.h.6991]

In India the recommend fix for too much heat is sugar.

[@veggielovinaccountant]

I own this cookbook and can confirm I rarely cook anything out of it. And I was just plain vegetarian for a long time. The recipes are very generic. I feel like a meat eater just tried to take the American Test Kitchen recipes and make vegan swaps. Hey, we can do that. We want original recipes! 🤷🏼‍♀️

[@pbwithjeremy]

Agreed!

[@yvonneweldon9928]

I nearly peed myself over that Thai pepper incident. 😂😂😂. And too bad - I can’t believe they didn’t do better. When I participated in SAD- America’s Test Kitchen cranked out many of my favorites so I was super excited for this. 😢

[@pbwithjeremy]

Sorry it disappointed, but glad you got a laugh out of it!

[@yvonneweldon9928]

Jeremy your videos NEVER disappoint!!!

[@pbwithjeremy]

Awww thanks!

[@JohannaZee]

I haven't seen the whole video yet, but reviews I've seen of this book say that the measurements are messed up on some of the recipes.

[@claudahmer]

Is Wollie on the protocol from the "Fiber fueled cookbook"? I bought the book after watching your review and am planning on starting the protocol with my husband since we both have some digestive issues that we just can't figure out

[@pbwithjeremy]

She is! I mean, she's doing a version of it for a beat. She's been trying to figure out her stomach for over a decade :( Poor Woolie

[@claudahmer]

@@pbwithjeremy poor Woolie! I hope she gets some answers, at least... I haven't started the protocol, yet, but have been making the recipes from the book since I saw your review and me and my family are enjoying it a lot (and we even "stole" your grading system to help me determine whether we should do the recipes again!)

[@jenwylie4093]

My first cookbook that I bought had essays telling you about the recipe, and why they do the things they do, as well as tips. I read it a lot when I was new to cooking so it might be a good thing to ad to a recipe book. I wonder if there is a butter that has less flavour, like raw cashew butter... .though I am sure it would be pretty expensive.

[@Lsagerdev-de6vy]

Hello Jeremy. I just bought Plant Based India. I made 2 recipes and 1 was an S+. Would love to see which recipes you would make and how your family would react. The ones I tried were definitely not bland. Also, would love to see a t-shirt with IT’S BLAND! written on it.

[@pbwithjeremy]

Thanks for the idea!

[@patriciasy9397]

Hey Jeremy, you always talk about cooking with aquafaba, and I just tried sautéing my Brussel spouts with it. Pretty good! You should do a video showing that. Thanks!

[@pbwithjeremy]

Glad that was helpful! I plan on doing a aquafaba video sometime soon

[@luchea32]

I have had this book for a few years now. I still have yet to make anything from it. I wanted to hear that you liked it.

[@pbwithjeremy]

SOrry!

[@brendaross9333]

Maybe use banana or apple sauce instead of coconut oil?

[@BBHubbs]

I would LOVE to see your version of the raspberry streusel bar. Could you please try with oat flour ? I have an allergy to soy and where I live, soy lecithin is always used in the processing of grains into flour. I even have to avoid using products packaged at the same plant where there MIGHT be spores from soy. Yeh, super sensitive! That said, I have to make my own flour (Thank You, Vitamix!) and that is incredibly tricky. But, I have found oats and buckwheat that do not make my face explode into a fury of reactions. So… what do you think?

[@pbwithjeremy]

Oh - you're in for a treat them - Woolie put our version in our upcoming eBook :)

[@BBHubbs]

@@pbwithjeremy I DID pre-order the e-book. I am very excited for me and grateful for you, guys. ☺️

[@scienceislove2014]

Woolie is soo cuuttteeee

[@vickiethatcher2945]

I would definitely read the essays. Not so much the beginning of the book though

[@altheagill3151]

Plant based cooking show has a blueberry crumble bar that would likely work with raspberries, or you could try starting with a recipe for date bars. I have this book and have enjoyed everything I’ve tried from it - probably more than the number of recipes you reviewed. They can be a bit heavy on the oil, but then it’s not their goal to eliminate it.

[@pbwithjeremy]

Thanks for the tip!

[@leibatt2]

I've also been doing low FODMAP and it's been helping me so much! You might be interested in reviewing the book Low-FODMAP and Vegan.

[@photon-cc7kj]

What is this food map that woolie is doing I don’t know what that is x

[@pbwithjeremy]

She just did it for a week - but here's more info: www.hopkinsmedicine.org/health/wellness-and-prevention/fodmap-diet-what-you-need-to-know

[@maureens2812]

I was told after eating a hot pepper to have sugar. It helped me. Hopefully a date or coconut sugar would do it because I don't have sugar anymore.

[@pbwithjeremy]

Just eat a date :)

[@traceygardner2992]

I remember checking this cookbook out from the library when it was first published, and I thought it was crap then! And it had such great reviews!! It was confounding to me. I’d love to see your version of WFPB strudel bars.

[@vickiethatcher2945]

Definitely like a better version of the raspberry bars. Love you guys and your videos.

[@charBSI]

Hi from DE

[@MalcolmSmith-dz9iv]

Were you worried about the chilli recipe after your sampling? How long did that burn last?

[@pbwithjeremy]

It was like a bell ringing out.... for awhile.... :)

[@vickiethatcher2945]

Have you ever done a video on whole food plant based raw recipes?

[@pbwithjeremy]

Not yet!

[@vickiethatcher2945]

I would love for you to do one

[@inksslinks319]

Re rice noodles. Have you tried Nations at Stockyards? I think you’re in west end? Usually No Frills has in stock.

[@pbwithjeremy]

We're east end - so haven't popped over there

[@Chandra-fm3vp]

If Wooly's on a low fodmap diet, maybe you should pick cookbooks that are low fodmap.

[@pbwithjeremy]

Yup. She sorta decided on a whim after we’d already planned for this book so had to roll with it. She only did it for a short cleanse period.

[@heathere387]

I rarely cook anything from this one either. So many of the recipes I was like, “I already have a recipe for that.” But we do love those pinto bean beet burgers and we are a beet hating family.

[@momcaregiver]

A little cocoa powder will take care of the beet color ;)

[@rikkiblack475]

The chili tasting was hilarious

[@MalcolmSmith-dz9iv]

This was a fun watch but that burger makes me wonder what it needs to be worthwhile and makes me want to experiment though I know I won't be for it at least not for a while

[@billiesinclair5138]

Would love for y'all to test out the conscious eater, cooking for peanuts, and make it dairy free (I don't think they have a cook book though)

[@vi3472]

Yes, please do your own raspberry bar recipe. I always enjoy your cookbook reviews but this book is a bypass for me.

[@agata_ska]

Did you know that “spicy” is actually not a kind of taste like sweet or sour, it’s a… pain 😆 🌶️ It is caused by capsaicin, which is soluble in a fat - that’s the reason they told “6 spoons on fat” in the recipe 😁 (6 is a lot and I wouldn’t do it, but I like spicy kitchen and I’m used to it ;) ). I think you can do the switch with jalapeño/thai chilli peppers, but then you should use less chilli to the same level of spiciness. Taking out seeds was a good choice though 😊 Thank you for the review! ❤

[@pbwithjeremy]

NERD!!!! Also thank you for helping me be more of a nerd by now knowing this. So cool!

[@CoconutOreo]

Just wondering whether you've tried America's Test Kitchen Complete Plant Based Cookbook? If you have, is it a buy, borrow, or bypass?

[@pbwithjeremy]

WE haven't - sorry

[@scienceislove2014]

17:58 well..tbh this was your fault.. onion and garlic are aromats.. they're the flavour enhancers...

[@sweetpotato1357]

It's rather entertaining though, especially thinking that you can substitute a thai red chili for a jalapeno... like what? lol

[@Janet.D.C.]

I sometimes watch ATK and I’m surprised and disappointed that they fell down on their technique in this book. They rely heavily on technique on their television show. It’s practically their hallmark. Can Woolie have asafetida (aka hing)? It is often used in Indian recipes, and say it gives an onion/garlic flavor.

[@pbwithjeremy]

She was only doing FODMAP for a cleanse - so she's okay now

[@birdlady88]

Good old ATK. I've been a follower of theirs for a very long time - even a recipe tester for a while. For all their deep-diving into why recipes work, they've always been very uncomfortable in the plant-based space. It's a mystery to me. It's as though they can't locate an actual plant-based eater to help inspire their meals. If you're going to publish veg-based recipes, you can't be a reluctant outsider looking in. You have to live it and love it in order to successfully share it. I find that their misses often outweigh their hits in this category.

[@sherrymcguire3638]

I saw this cookbook at my local thrift store. After skimming through it I decided I would not use it and put it back on the shelf.

[@beeb7380]

Lol. 6 chilis. I thought that’s gonna be hot (if using seeds).

[@pbwithjeremy]

And you would be CORRECT :)

[@Fclwilson]

Somehow I lost the live chat.

[@pbwithjeremy]

Oh no :(

[@MaryAnnNute]

I've had this cookbook for awhile and have never made any recipes. Its not encouraging and all the descriptions are too much. I wonder what happened in the creation of this cook book. American Test Kitchen for non-vegans is so well done. Too bad this is a fail for me.

[@karryfranks9097]

I would skim at first and then wouldn’t read. As much as I would like too, I can not stomach beets. No matter how they are made All I can taste is dirt.

[@ronnibee254]

Some people find golden beets to be better than the red ones, although you don't see them very often. I have seen them at our sprouts store occaisionally.

[@LaLayla99]

I was yelling at you to STOP!! before eating the whole Thai chili but I guess you didn't hear me. 😁 I have to say, I'm disappointed to hear your review. ATK was one of my favorite cooking shows before I started WFPB and I assumed the vegan recipes would be just as good. 😟

[@pbwithjeremy]

You needed to be louder!! :) To be fair, we only tried a handful of recipes. and we're just the voice of four people.

[@heathenhedgewife7208]

I really enjoyed the dry chickpea recipe you created, it makes great aquafaba. But here I'm disappointed. I really enjoy this cookbook. The waffle recipe is the best I've had! If you were to follow the recipes maybe you would like it better. ATK is known for their study of recipes and you just threw that out the window! You removed much of the flavors, like onion and garlic which are true base flavors in any cuisine. Also, adding tahini instead of the oils is a huge flavor changer. So, with your leave outs and substituting before even trying the recipe as written, then criticizing it, well I can't take your word on any cookbook now.

[@pbwithjeremy]

Thank you for your feedback! I’m glad you enjoyed the dry chickpea recipe and that it worked well for making aquafaba! I hear your concerns about how I approached the cookbook in this video. You’re absolutely right that ATK has a strong reputation for recipe testing and development, and following a recipe exactly can give the best result, especially the first time. The substitutions I make (like removing oil or certain ingredients) are often because I aim to keep my recipes aligned with a whole food, plant-based lifestyle. I realize that this approach can sometimes significantly change the final dish, and I understand how that could impact the overall flavor. I also appreciate your point about base flavors like onion and garlic, which are indeed foundational in many cuisines. I’ll keep this in mind for future reviews and make sure to mention when I’ve made adjustments, so it’s clearer to viewers how much the original recipe might differ from what I’m presenting. I always want to be fair in my reviews, and I appreciate your thoughts-it’s helpful in keeping me accountable. Thanks again for watching, and I hope you continue to enjoy the content and the cookbooks that work best for you!

[@wendyash6915]

You modify the recipe and then blame the cookbook. A bit unfair I think.

[@pbwithjeremy]

I mentioned that information so people understand we’re grading it on a curve. So it’s completely fair and above board. Recipes are blueprints, IMO.

[@MorganGibson-TN]

Bread next time I’ll take the heat out of your mouth

[@yoursugabumps]

You silly silly fool!