We Tried Our Subscriber’s Plant-Based Recipes! | What I Eat in a Week Vegan

[@lorie_g]

For a t-shirt, I like "Annie Approved".

[@angelwild5665]

Don't be concerned about how much you all like or dislike the recipes. I love that everyone tries them. That is the important part, I think.

[@pbwithjeremy]

Thanks!!! Agreed.

[@amyjacob2100]

Please make more videos like this. I love that your family gives their honest reviews.

[@pbwithjeremy]

People keep sending me recipes so I imagine we'll do this again!

[@longlildoggiegarden]

#tshirt - "dancing to my own beet"

[@pbwithjeremy]

I am NOT above a good pun

[@tammyb4124]

#tshirt. This is actually one of your captions Beastless Eats. Ever since I saw that I’ve been working on the best way to make it a tshirt Love u guys!

[@pbwithjeremy]

Great idea! Graphic to go with it?

[@tammyb4124]

My current working thought is something like where the wild things are sitting at a table

[@pbwithjeremy]

Cute!@@tammyb4124

[@romanb1827]

For that sweet potato breakfast bowl, if you can find Murasaki Japanese sweet potatoes, try it those. They are my new favorite. They have a sweeter, vanilla flavor.

[@pbwithjeremy]

Good call - I make key lime pie with those! Mmmmm key lime pie smoothie bowl....

[@romanb1827]

@@pbwithjeremy I’ll have to try that. Tonight I had one with cinnamon and frozen wild blueberries (product of Canada, btw!) Warmed it all up and it was like eating a slice of blueberry pie.

[@lisayost2722]

Are any of these viewer recipes available anywhere??

[@PeiPeisMom]

You were just asking for tee shirt ideas, what about a comic book style illustration of Annie giving you massive side eye? No words, just the side eye 🤣

[@pbwithjeremy]

Annie is a big fan of that one already :)

[@CaroleJouet]

T-shirt : " pb with J: flavor - focused, likes not required". The creativity of your followers truly shines through in your recipes😊 LOVE watching your videos, they are great fun.

[@pbwithjeremy]

Thanks!

[@bonniedavis7498]

This was a really fun video! I appreciate the work that went into all aspects of this. I loved the scoreboard with your little faces, too. I think you guys were all very fair and respectful when you didn't care for a dish. I took a few screenshots, making the balls and the rice paper omelet!

[@pbwithjeremy]

Thanks Bonnie! I think the tier system might help - we're going to start doing it in the cookbook review video too

[@katerinaleoudi8801]

Hi Jeremy! This video was awesome! Vegetable stock powder is like taking vegetable bouillon cubes and turning them into a powder. We usually buy a big glass of this powder and add it to recipes. Greetings from Germany!

[@pbwithjeremy]

A big glass? Like a jar? I'm picturing you walking into the store with a water glass and asking them to fill it up : )

[@katerinaleoudi8801]

Hahaha 🤣 Yes like a jar, it’s really convenient 👍

[@MauraMarcus]

Thank you so much for trying my recipes!! You are exactly right "like Laura but with an M" is what my Mom and then I now tell people to pronounce my name. re Aloo Palak Dal: Rotel is a brand name of tomatoes with green chilies, but I buy the larger store knock off that is 14.5 oz while Rotel is 10 oz. The recipe I adapted called for a fresh hot pepper, but I am lazy, and I use canned tomatoes with chilies where possible. To be fair, I probably use more of the spices than the written recipe says. re Lasagna, I add nootch in the layers which soaks up some of the veg liquid. I am glad your family liked the lasagna. The spices in the Coconut Rice Pudding are from a famous Tavern on the Green restaurant creme brulee recipe.

[@pbwithjeremy]

So glad I got your name right, yeah!!! And thank YOU for submitting - really had a lot of fun cooking with your recipes :)

[@C.L.Hinton]

I love the whole video from start to finish! Now, here are my #shirtcontest ideas: 1) Veg-curious 2) Justice is best served cold. Otherwise, it's justwater. 3) Lettuce pray 🥬🙏🏽 from C. L. in Arkansas 😊

[@pbwithjeremy]

Thx!

[@ja1m1eg]

Love your videos! Shirt idea: A picture of a pb&j sandwich with the saying ‘The Orignal Vegan Meal’

[@pbwithjeremy]

Nice!

[@dianeschuller]

Idea. Hey Jeremy, I realize you probably have more ideas than you can keep up with ... BUT ... I bet viewers would love a video that has a compilation of some vegan basics. For me, when I first started out, I had no idea how to make 'cheese' sauce, or 'sour cream' or vegan 'parmesan' for instance. Of course there are other basics, but when starting out (or just trying to make healthier choices) the basics are so important to learn.

[@pbwithjeremy]

We have a couple of videos - like our sauces one - that helps with that. I've got a video coming out this weekend that might scratch that itch a bit too....

[@dianeschuller]

@@pbwithjeremy Yes, I just thought for the people getting started, that kind of thing is so helpful. That's where I needed help in the very beginning of the transition.

[@davidthescottishvegan]

Yummy 😋 recipes that Jeremy's subscribers have created and shared. Another fantastic video Jeremy and love 🥰 it. Love ❤ Jeremy & family.

[@pbwithjeremy]

Thanks David!

[@michellewilkinson4370]

I really love your content. I'm so glad I found your channel so I can hear honest reviews from a real family. And it was super cool to see what kind of recipes the community submitted for you to try on your family. Very brave! 🙂 I'm looking forward to seeing more fun reviews and getting more ideas to bring into our house in Seattle, WA. Thank you.

[@pbwithjeremy]

They were VERY brave - we were so happy to get so many submissions!

[@romanb1827]

Great video, Jeremy!! Very entertaining, as usual.

[@pbwithjeremy]

Thx!!!

[@fizees]

I love you are doing these kind of videos! Please keep doing them! Everything looked delicious!

[@ginduf]

You make fun videos! When I make farinata, in a 12'' cast iron skillet, I toast a teaspoon each of rosemary, whole black mustard seeds (the Indian markets around where I live have tiny ones), cumin seeds and dried rubbed rosemary leaves in the pan, in a puddle of oil until the mustard seeds start popping. Add chopped onion, sprinkle some turmeric and black pepper and then after the onions are translucent, add whatever veggies. My favorite is asparagus, my grandkids like frozen corn (they call it ''corny eggs''), or frozen mixed veggies, etc. When I mix the batter, I use 1 slightly heaped cup chickpea flour in a bowl, gradually adding water, whisking it until it's a paste, and then I mix in a tablespoon of Japanese ume plum vinegar (salty) and a teaspoon olive oil to the paste batter for flavor, and then keep gradually adding water gently whisking to prevent the batter from foaming until it's a crêpe batter consistency. Make sure the sides of the skillet are oiled, pour in the batter while shaking the pan to evenly distribute the veggies as you pour. Cook it covered on the stove, low-medium, until the batter is set. Loosen the farinata from the bottom of the pan so you can slide it onto a large plate, invert the pan over the plate and flip so that you can brown the top. Takes about five or so minutes. I usually mix ''Franks Redhot'' hot sauce with ''Veganaise'', to serve with the farinata.

[@pbwithjeremy]

Thanks! And these are great tips. I totally get that oil helps to unlock spices a bit, but we prefer to cookwithout it as much as possible. Lots of great ideas in here and suggestions for others!

[@sperejil6628]

Hello from the Bay Area! Loving your channel. Love seeing real responses from your kids. I have a picky one, one who's down with anything and one who is always changing her mind about what she likes! Love how you always go with the flow. We too, are always making substitutions. Sometimes, you find a real gem by just cause you made a substitution. Hope to see many more videos from your family. Hope 2024 is awesome for ya'll!

[@pbwithjeremy]

Hi from Toronto! Thanks for all the lovely comments. #TeamPickyKidParent :) I didn't always go with the flow - but since shifting my mentality it's made life a lot more pleasant :)

[@esragodot]

You did a great job and I'm really glad, that you guys liked the polish beet soup! Especially Annie! Think you've forgot to add the lemon juice? Or didn't showed..But it came out perfect! I definitely gonna try some of the other recipes. Here's my suggestion for a shirt: DAIRY IS SCARY 🐮

[@pbwithjeremy]

We did put the lemon in - might not have been clear in the video. We really really liked it :) And fun idea!

[@jenniferjohnston5548]

I love how the dog is the new taste taster! 😂 Your a delight! I recieved an Insta Pot this year and will be trying out alot of your recipes. Thank you for all your effort on theses videos and recipes!! ❤❤❤

[@pbwithjeremy]

My pleasure! You'll like this Wednesday's video.... *hint hint*

[@LauraCastillejos]

I love Woolie's sweater at 36:37! 💕Thanks for the video, Jeremy!

[@pbwithjeremy]

Of course! Lots of love for that sweater :)

[@sufranklin4439]

I used to use macaroni pasta for "lasagna" all the time. It's easier to serve, and easier to make, too.

[@pbwithjeremy]

Technically that becomes a casserole I believe...

[@Luvdogs17]

Hi Jeremy! I’m blessed to be born, raised and living in Green Bay, Wisconsin 💛💚Go Packers!! Debbie

[@amyjacob2100]

Hello fellow Wisconsinite! I’m in Athens, WI. Nice to see another “local” plant based viewer.

[@pbwithjeremy]

We're in Toronto so our closest "home team" is the Bills :)

[@mmschwartz84]

Hi! Just had to comment on how much I LOVE your Weezer t-shirt in the "Nice" Cream clip! Brings back college memories. Love this video and would love to see more viewer recipe testing! Thank you for all you do on this channel to make plant-based cooking more accessible to the average person at home ❤ Marianne from Michigan

[@pbwithjeremy]

My pleasure! Lovely to have a fellow Weezer fan in the crowd. Ephraim and I went to a concert in the summer - he loves them too :)

[@joannewhite877]

“I Like Big Plants, and I can not Lie.”

[@francessweeney1]

Try making ricotta with soya milk, it's amazing, it's made the same way as you would make the dairy version, heat one litre soya milk to just before boiling, turn off heat, add couple tablespoons fresh lemon juice, stir in gently doing maybe 3 times round the pot with the spoon, put lid on and leave for ten mins, take a sieve above a bowl lined with muslin/coffee filter, pour in curdled liquid and leave to strain for couple of hours or overnight in fridge, take the drained solids, lilghtly salt and voila! Soya milk ricotta, less fat than the cashews and delicious!! Use the left over whey to bake in bread, give to the dog (not all at once) or feed your plants!

[@brenna8829]

That's how tofu is made.

[@pbwithjeremy]

Just trying to wrap my brain around this. Woolie has been making soy tofu and we always have that - are you talking about the Okara? We put it in the compost - how else would you use it to feed your plants??

[@laurataylor999]

That’s how you make “hippy tofu”! At least that’s what we called it in the 80s when lemon was the only coagulant we could get. I can see how it’d work great for ricotta! Btw, Kathy Hester does an okara (pulp left from making soymilk) ricotta that I can’t wait to try next time I make soy milk.

[@sharonstrika364]

I did see ur Sudbury video. Loved it. I am so impressed with all the vegan options and restaurants in Canada. A lot of the vegan you tube bloggers are Canadian too. No, I'm a Floridian. We sold the cottage/business in 2021 to move here.

[@pbwithjeremy]

I've been very pleased to travel around Canada and always find something to eat! I've spent a little time in Florida.... :)

[@sharonstrika364]

I'm in palm bay. Its by Cape Canaveral.@@pbwithjeremy

[@Ann-bl1do]

This was fun to watch. Looks like most of these recipes are worth trying out.

[@pbwithjeremy]

I agree! (about trying the recipes)

[@Frualbertsson]

This video is great 🎉 all of your family is lovely 🥰

[@pbwithjeremy]

Thank you so much 🤗

[@waterloobicycleworks]

Omg, am only two and a half minutes in and am laughing hard!! “What am I saying??” (Sips coffee) 😂

[@pbwithjeremy]

Life is hard pre-coffee some days :)

[@debbiestevens5490]

The one thing I would suggest for the sweet potato banana smoothie is to add some zucchini or yellow squash. A frozen whole meal

[@pbwithjeremy]

Smart.

[@VeganHiker]

Our favorite lasagna comes from "Nonna's Italian Kitchen" by Bryanna Clark Grogan. It's what we make for special occasions . This cookbook was also one of the first that I purchased after going vegetarian forty years ago. It is actually a vegan cookbook. Hello from Fort Collins, Colorado!

[@tracyhuckaby5876]

The Zuppa Toscana soup is a soup that you can order at Olive Garden. I am a tofu ricotta type person.

[@pbwithjeremy]

Yes! Now I remember. We don't have many Olive Gardens in Canada - I know of one in Niagara Falls and I think that's it... (border town)

[@lorib6509]

Love this! So much fun and as someone who likes to follow recipes to a 'T' You are teaching me how to wing it and substitute with what I have on hand! Priceless. A huge thank you and much appreciation! Also, what is diet cheese? I have a milk allergy so always looking for cheese substitutes 😊

[@pbwithjeremy]

You are so welcome! Glad this has helped you free yourself up. I said "Daiya Cheese" - Daiya is a plant-based cheese brand.

[@arlee1954]

Definitely need an "Annie Approved" T shirt!!!!!!!!! LOVE IT!

[@pbwithjeremy]

Lots of requires for this :)

[@arlee1954]

Definitely need this as a t-shirt!!!! @@pbwithjeremy

[@mamakins5123]

I’m hooked on a plant based version of dill pickle soup!!!

[@IsidoraSage]

My favorite lasagna uses a "ricotta" that is made from tofu and cashews. I like the no bake noodles too.

[@pbwithjeremy]

Yup - we use tahini so Woolie and the kids can take leftovers to work

[@niajenkins3583]

Love to see a sweet and sour tofu (crispy in batter) love your chanel watching from Wales🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@DS-jm7to]

You are right about needing to add seasoning and flavourings to farinata or it will be very bland. Lots of garlic too. We have it about once a week and it's always different. Yum!

[@pbwithjeremy]

Sounds great!

[@tanyalalonde733]

It was nice to see my recipe tested... Definitely going to make some tweaks to it. Thanks for trying it out, Sorry it wasn't as big a hit as I had hoped.

[@pbwithjeremy]

Thanks Tanya! Trust me, I've had my shares of failures in the kitchen. Hope we were too harsh on you - it meant a lot that you submitted!!!

[@tanyalalonde733]

Nope all good I knew what I was signing up for....lol

[@pbwithjeremy]

haha - thanks for being a good sport!@@tanyalalonde733

[@jill1452]

Great video!!! 😊

[@pbwithjeremy]

Thx!!!

[@laurelspilsbury5904]

i always eat curries with chutney and yogurt on chapati

[@pbwithjeremy]

Sounds great!

[@angelwild5665]

It is hard with trying new recipes because you need to actually eat it to see what it needs to improve it for your own tastes. All good recipes that can be adjusted to suit!

[@pbwithjeremy]

I think once you get enough experience cooking you can adjust on the fly, especially if you're tasting as you go

[@feastingongoodness9318]

This was interesting-love seeing what others make. It’s tough coming up with novel meals-the mind is willing and excited but by the end of the day I’m too tired or lazy-lol. In so far as the veg stock powder called for in one of the recipes you could have subbed with a bouillon cube I would think? 101 cookbooks and Shane and Simple have veggie stock powder recipes-just add water. Some European websites on You Tube I’ve seen have cooked veg in a skillet style stock recipes that you purée and freeze or dehydrate. Saves a ton of money, no unwanted ingredients and easy peasy compared to the bag of frozen scraps that that take up freezer space and time to reduce down.😉

[@janeavery9491]

Great concept! Your enthusiasm has convinced me to try the polish beet soup recipe. Shout out to all the brave souls who submitted recipes! 😂

[@pbwithjeremy]

Should out indeed - hope you like!

[@debbiestevens5490]

Whenever I make tofu scramble I always make a lot of it and this eggless omelette would be great with your sliceable cheese, hummus, tofu scramble and any veggies in it that you want. You didn't say how long you're supposed to steam it??

[@pbwithjeremy]

Oh - just a few moments until the edges cook

[@debbiestevens5490]

@@pbwithjeremy thank you!

[@nsmellowyellow1]

@pbwithjeremy sliceable cheese? What? Is there a video for this? 😮

[@blindkimberly1360]

I’d love to try the sweet potato bowl. Gotta substitute something for the banana though. Hmmm…

[@pbwithjeremy]

Just use more sweet potato!

[@blindkimberly1360]

@@pbwithjeremy well if you insist! 😉

[@LDeeCee]

The lasagna in the WFPB woman warrior cookbook is very good, it also has cashew ricotta but it’s much thicker

[@pbwithjeremy]

I find cashew ricotta a bit too fatty for me perosonally

[@gaBetibu]

. . . luvvvvv Efraim's haircut... 🥰

[@mindy144]

Hi guys another great video. Thank you 😊

[@pbwithjeremy]

you're welcome!

[@viviannepulido9623]

This is an honor to receive these recipes by your subscribers and it appears many are passed down from one generation to another. Even if some of the recipes are not liked can the comments from Annie be kinder? It seems like your son was getting frustrated by her. I get it Annie is Annie but she can be taught to control her reactions. Maybe I’m getting triggered due to being the only biracial kid in my school and hearing other kids saying “ewww” or “ your food is gross” or “ you’re wierd” Just another suggestion you may want to research the pronunciation of the dishes. It would be greatly appreciated. You’re getting people from around the world sharing their recipes and culture with you and your family. How many families get this opportunity?

[@pbwithjeremy]

I truly appreciate and understand this feedback and thank you for sharing your background to understand the context. I don't feel like the reactions are related in any way to foods from other cultures - I'd say our kids actually prefer foods like that as opposed to typical north american fare in general, for them it's simple does it taste good to them or not. The make-up of our family is such that we actually all are fairly diverse in how we enjoy food, we rarely all have the same reaction - so for parents with kids that are a bit pickier (like Annie can be) I think it's helpful for them to see how their own child may react. And our kids general state of being is frustrated with each other - I wouldn't read much into that personally. The last thing I want to do is control my kids reactions. The majority of our audience enjoys us for who we are. I've been in touch with all of the people whose recipes we tried here and none of them were offended, or so they said, by anything we'd done. Again - I sincerely appreciate this constructive feedback, I hope you understand where I'm coming from. People watch our reviews of recipes to get our genuine reactions - whatever they are.

[@viviannepulido9623]

@@pbwithjeremy That’s fair and very kind of you to reply back. I wouldn’t expect you to control your kids reactions. I grew up in a very strict environment where I was expected to be careful of how I react and communicate. Thank you for your perspective. That’s great your family appreciates diversity in their food. BTW I thought it was cool to hear Annie doesn’t like the taste of meat to the point she won’t even eat meat substitutes. 👍🏽

[@pbwithjeremy]

Yeah - neither Annie or Woolie like them - where Ephraim does - ironic because he's never actually tasted real meat - and I don't crave them - but I'll eat them with Ephraim or when other options are limited. Parenting is challenging and I imagine you (and I) were raised in a different time by different people with different perspectives and opinions on how kids should be. The reality is that - I don't know what the hell I'm doing as a parent - I'm just doing my best. Sometimes I get it right, sometimes I make mistakes. I try to learn. The last thing I want is for my kids to be seen as rude or cruel, but I also hesitate to censor them or try to take away their own voice. So I'm careful to correct them when they're having an honest reaction - but trust me, there's lots of conversations about how we can be honest and constructive without being cruel. And sometimes I just find it amusing when the kids have a big reaction - positive or negative. I was worried we'd offend the cook book authors for some of the book we've reviewed, but surprisingly I've heard from a number of them who have told me they loved that our kids were honest, even when they were being harsh. They seem to have developed thick skins over the years. At any rate -didn't mean to write a phonebook here - truly appreciate you sharing your thoughts here. Please don't take my response as dismissing them by any means - I truly do take things like this to heart.

[@viviannepulido9623]

@@pbwithjeremy I can imagine the authors would need a thick skin if they choose to be a public figure. Although there was a content creator who has a pretty strong following and she seemed to really struggle with criticism. She had quit her job as a partner in a law firm so I was surprised how easily she gets so rattled over people’s comments. Anyways I don’t want to take anymore of your time. Thank you for sharing your perspective. I watch your video where you shared your top ten best cookbooks. I liked it alot and bought 2 based on your family’s reviews. One I gave to my sister-in-law. She and her son were really excited to try the recipes . I wish you and your family well. 🫶🏼

[@pbwithjeremy]

Oh wow! Thank you for all of this. Yes - thick skin is required. Appreciate you being in our community!@@viviannepulido9623

[@slinkberendpj]

Hello, from Gerda from The Netherlands. So exited to watch you👍

[@pbwithjeremy]

Awesome! Thank you Gerda!

[@BNewcomer]

😊Hello from Colorado! I just found your channel

[@pbwithjeremy]

Welcome!!

[@MluvsT2010]

Glad you liked my eggless Omelette im obsessed they're so good. They are definitely more of a simple flavor because I eat simple whole foods. People who aren't used to eating the more whole simple foods would probably be put off by it... glad 3 of you liked them 😊 And yes they are so easy.

[@MluvsT2010]

Using the rice paper you can hold them just fine and eat them like a wrap, put them in parchment paper and take them "to go" Gotta kind of play around with it and see how long you'd like yours cooked as far as the outside texture of it

[@pbwithjeremy]

LOVE it - made it several times since! Thank you again for sending it to us!!!

[@catrionahaston1420]

That was absolutely hilarious! Great video. Thanks from Scotland x

[@pbwithjeremy]

Thanks Catriona!

[@catherinealleyne9717]

Can you make wfpb sherpard pie/lasange.

[@pbwithjeremy]

Here's a shepard's pie: kzbin.info/www/bejne/d6Dbqn-CoZqKjac

[@debbiestevens5490]

This is exactly the type of thing I wanted you to do when I suggested doing some type of viewer contest

[@pbwithjeremy]

Yipee!!!

[@michelejack9640]

Omgosh!! Definitely making the beet soup!!!!

[@pbwithjeremy]

You should!

[@wendypedersen3668]

Love to have the recipes for these meals!

[@pbwithjeremy]

They're on the screen. I didn't take good enough photos to put on the website. I've posted a few over in the Member's community if that helps!

[@marlahansen3953]

Cool video!

[@michellmcqueen2016]

Thank you for all of the wonderful videos. Your channel has been so helpful. It has given me new ideas and I am so excited moving forward on my journey with improving my health and doing so deliciously.

[@pbwithjeremy]

This makes me so happy - thank you for writing!!!

[@paruvo9968]

This new format is an awesome idea!

[@pbwithjeremy]

Glad you think so!

[@courtneyeidem4486]

If you’ve had butternut mac and cheese sauce, I like to make that sauce for lasagna and for my ricotta I like to use yogurt and tofu! Also really good if you add some nutmeg and other spices to the mac and cheese sauce! :) love this video idea by the way 🙂

[@pbwithjeremy]

Oh! Great ideas Court! Glad you like the video :)

[@TopazLucille]

Hello from Twisp Washington. Love your recipes.

[@pbwithjeremy]

Thanks so much

[@gaBetibu]

. . . ok, I probably said this before, but I promise I won't say it again...YT keeps unsubscribing me from your channel...and it's upsetting bcz you're one of my very favs...and now it shows you with 23.5 subscribers...I thought the last time I posted this, that number is conflicting???God Bless You & your Beautiful Familia so much...🥰🥰🥰

[@pbwithjeremy]

That's so annoying! Sorry to hear that. May contact KZbin from the "help/support" and see if you can get some answers. I haven't heard this other than from you so maybe they need to do something to brush the cobwebs out of your account

[@michelejack9640]

Most of these recipes I am excited to make!!! Sweet potato bowl! Yummy 😋

[@pbwithjeremy]

It was SO good :)

[@michelejack9640]

I'm binging your shows!!!😁! I can't figure out how to find the recipes?

[@pbwithjeremy]

For this one? They're just on the screen right now. Recipes of my own are at www.pbwithj.ca

[@mindy144]

# Yup! I like it.

[@ximenezb]

Hi, do you have a video about Jill Dalton's book please?

[@pbwithjeremy]

Not yet.

[@Reclaimed510]

#shirtcontest " When you dip, I dip, we dip" With little carrot sticks & celery dipping in some hummus Michelle-Houston, Tx

[@pbwithjeremy]

Cute!!!

[@michelejack9640]

Hi! I'm from Tacoma, Washington. I love your channel!!! I am excited to try these recipes. I am wanting to go vegan/PB. The zuppa tuscano is one of my favorite soups. Totally excited to try the PB version!!! I definitely will continue watching ❤ Michele Jack

[@pbwithjeremy]

Thanks Michele - glad you've found us :)

[@StillWater974]

Love, love this video. I definitely vote for making subscriber videos a reoccurring thing. I love everyone's reviews, but Annie's are always my favorite. She's become my 'yard stick' for whether my daughter will like something, since they have similar taste lol

[@pbwithjeremy]

I told Annie - he loved how helpful he could be :)

[@StillWater974]

@@pbwithjeremy Dang it! Please tell Annie I'm sorry for getting his (their?) pronouns wrong. I promise to be more careful in the future!

[@pbwithjeremy]

Sorry! Typo! Annie identifies female. That's VERY sweet of you for being concerned. My bad!!!!

[@StillWater974]

@@pbwithjeremy lol! Thanks for letting me know! Now I can make sure I'm referring to her correctly ❤️ Still-a good reminder that I should be more careful. Thanks for letting me know! Have a great week!

[@pbwithjeremy]

Of course!!!@@StillWater974

[@kaweis4798]

Off topic, but I like Woolies multicolored sweater.

[@gaBetibu]

. . . I like everything about Woolie...her gentle, sexy input is a purrrfect complement to Jeremy's... 🥰🥰🥰

[@pbwithjeremy]

Right?! It's awesome

[@pbwithjeremy]

Haha - I can't wait to tell Woolie this in the morning :)

[@cwuerp2486]

I make the Zuppa Toscano with Impossible Sausage…it comes in a package like regular sausage and comes in a spicy version, too! By the way, hi, from Tennessee, USA. 👋🏼 I’m a most time plant based eater and enjoy getting inspiration from your channel!! T-shirt idea- “I want French fries!!!” 😆

[@pbwithjeremy]

Already have that one: pbwithj.ca/product/french-fries-womens-jersey-short-sleeve-deep-v-neck-tee/

[@lindaglover3321]

Hello this is Linda from New York City!

[@pbwithjeremy]

Hi Linda!

[@amandaw6644]

Amanda Rose - so close! Great video!

[@pbwithjeremy]

haha

[@AllyouNeed-n6m]

This was awesome keep em coming

[@pbwithjeremy]

Will aim to do another one :)

[@stephentalbot3256]

Hello Stephen from Australia

[@maryconner9577]

This is my first the first time I've seen your channel. At first I was annoyed by all the talkng, but by the end I enjoyed it. Although I subscribe to honesty is an overrated virtue, in this case it was helpful. Nice family.

[@pbwithjeremy]

Wow, thank you! Welcome to our channel and community!

[@IsidoraSage]

Jeremy, can you please share these recipes?

[@pbwithjeremy]

I didn't take nice enough photos to put them on the website. I'm happy to post them in the member's community - but it would get too clunky to post them all in the description below. They are on the screen.....

[@LorraineRo]

OMG the background noises in the "reading recipes noises" totally freaked me out 😅😂 I was just listening, and thought the sounds were coming from my pantry. If you also have cats, you know. They could be up to almost anything in there 😄🙈

[@pbwithjeremy]

Ha! No cats. Just Rufus the wonder dog. But I grew up with cats, so I feel your pain. Sneaky evil things :) (said with love)

[@jackiesibblis3793]

Annie 😂😂😂😂😂😂love her

[@mindy144]

# I would have this alot!!❤

[@mendescat]

I am going to bake sweet potatoes right now!! 😊😊

[@pbwithjeremy]

How did it go????

[@mendescat]

I loved that smoothie bowl!!

[@mendescat]

I also want to make the polish soup and the omelete 😊

[@mindy144]

# It's okay 👍

[@debbiestevens5490]

For the beet soup what is pimentkorner? Not even Google knew LOL

[@pbwithjeremy]

I think it's All Spice.....

[@debbiestevens5490]

@pbwithjeremy did you eliminate it in your recipe

[@inksslinks319]

Excited 😊

[@pbwithjeremy]

One more sleep!

[@klopke36]

#is it treasure or trash loved the content of your video always waiting for the next one to come your such a nice familie😊😊😊

[@pbwithjeremy]

Thank you!

[@meganmanson6488]

Trying readers' recipes is a fun idea. Your rating system is a bit like what I use with my husband when I try new plant-based recipes: * Make it again * I'll eat it because I'm married to you * Please don't subject me to this horror again I was wondering if you use Eat Your Books because I'd be interested in your bookshelf. After the scalloped potatoes didn't wow, I looked up a few alternatives: Better than Vegan by Del Sroufe (uses cauliflower in the sauce), Supefun Times Vegan Holiday Cook Book (I didn't love the celery), and Forks over Knives: The Cookbook (a noochivore's dream). I think I like Better than Vegan the best of the three because I get tired of noochy flavors. Afro-Vegan by Bryant Terry has a curried version with coconut milk but my husband is truly anti-curry, including Jamaican so I don't know how it tastes. Best wishes from rural northeast Nebraska.

[@pbwithjeremy]

I've never heard of this! ohhh....... I'll look into it this week!

[@pbwithjeremy]

Also love your rating system - super fun :)

[@suzannegagne8692]

I need to eat low carb…can you suggest some dishes?

[@pbwithjeremy]

Why do you need to eat low carb?

[@taniaallan5702]

Fun video Jeremy and family! Okay Jeremy, don’t come for me 😬😬 but it’s driving me bonkers 😂 kala NaMak….not MaNak 🙃 I recognized the rating system … Merle 😁

[@pbwithjeremy]

Ha. I’ll never say it properly. Merle uses it but so pdoes pretty much everyone else who ranks stuff on YT.

[@taniaallan5702]

@@pbwithjeremyI’ll never understand why the S 🤷🏻‍♀️ what did it end up standing for? I can’t remember now 😬

[@pbwithjeremy]

Google says "Special", "Super" @@taniaallan5702

[@taniaallan5702]

@@pbwithjeremyoh super! That makes sense! I can’t believe I didn’t think of that hahhahah

[@MandaGeminiLioness]

just curious what would you use to substitute phyllo dough for something gluten free

[@pbwithjeremy]

Haven't cracked that one yet, sorry!

[@kateburk2168]

Funny thing about food is that it's not the same for everyone. Availability, use, cook, even season; not to mention tastebuds, age and yes, even memories all play a part in what the diner perceives as good. Me? I am a life-long (75+) vegetarian and consider myself to be adventurous when it comes to trying new foods...as long as I know the cook cooks clean. Spicy. Savory. Sweet. Only took me 60+ years to try avocado. Growing up in the Midwest, it wasn't readily available. And I found it disgusting back then. But taste changes over time. Still won't go to it deliberately but if it's there, I will give guacamole a taste.

[@pbwithjeremy]

Love that you're open minded about it at least!

[@mindy144]

#This will keep you regular😊

[@kadidonato]

Hi Jeremy. How long did you cook it in the IP?

[@pbwithjeremy]

Can you be more specific? Which recipe. Thx!

[@kadidonato]

Zuppa tuscana (sorry I wasn’t specific at all!)

[@pbwithjeremy]

No worries! Here's Rachel's instructions: 1. Press sauté button on Instant Pot and once hot cook sausage patties until browned, crumbling with your spoon into smaller bit-sized pieces form. 2. Add onion and sauté mixture until translucent. 3. Push aside mixture and add garlic to center of pot and cook about 30 seconds, until fragrant. 4. Add flour and stir into mixture and cook about one minute. 5. Add a little bit of the broth to deglaze the pot and scrape any fond off of the bottom. Then add the rest of the broth. 6. Add the seasoning and potatoes. Turn off then place lid on pot. Turn knob to “seal” and then press manual (making sure set to “high”) and set for 8 minutes. 7. Once pot beeps, carefully quick release the pressure valve and open pot. Stir in the cashew cream then stop with the kale. Press kale in until submerged, but you may need to add a little water, if necessary, to cover kale. 8. Put lid back on and press manual for 1 more minute. 9. Quick release valve again and taste for seasoning and serve.@@kadidonato

[@kadidonato]

So helpful! Thank you for being so wonderfully engaging. I appreciate you and your family!

[@pbwithjeremy]

My pleasure! Thank you for being part of our community!@@kadidonato

[@maggivic]

Hi neighbor. I'm from New Hamburg, Ontario! :D

[@pbwithjeremy]

Hello there!

[@BrittanyDawn-cn9zd]

You should do the voice of Garfield! I was just listening and working and something you said I just pictured Garfield!

[@pbwithjeremy]

Really?!

[@mindy144]

# I like chickpeas😊

[@kheiss3rd]

WHY IS YOUR DOG SO CUTE???

[@pbwithjeremy]

It's a problem, right? :)