What I Eat in a Week: Plant Pure Comfort Food Review | Kim Campbell WFPB Vegan Plant-Based

[@brendalambert3682]

Hi Jeremy - I'm Brenda saying hello from Southern Illinois!! I've been WFPB for about 4 years and I just discovered your channel - which I LOVE LOVE LOVE - I do watch many of the vegan and WFPB influencers out here - but as I've been binging on your episodes you are moving to the top of my favorite list! Thank you and your family for critiquing the cookbooks for all of us out here you guys are so informative, entertaining and honest in the most helpful way.

[@pbwithjeremy]

Hi Brenda! Thanks for this lovely message - it's comments like this that make all the work we do worth it so thank you for sharing how much you enjoy it! We're having a great time trying these books and sharing. Stay tuned - we've got lots more to come!

[@annabeattie4708]

I'm with you Brenda. Jeremy has become my favorite lately.

[@pbwithjeremy]

Oh wow - thank you!@@annabeattie4708

[@denastanley2255]

Mine too from NH

[@StillWater974]

Agreed! I've been binging his episodes since I've found him. I found and subscribed to a bunch of WFPB channels as I've been learning to eat better, but Jeremy's channel has quickly become my favorite. I love how family friendly it is too, which is a HUUGE plus for us. Keep being awesome!

[@GameOver-jq1cu]

PLEASE ignore the comments that you don’t use exact ingredients… people are so demanding… this is your channel. AND who doesn’t improvise when cooking…. Love your entertaining personality and all your videos!!! so thank you!!❤

[@pbwithjeremy]

Thank you so much for this note!

[@kathleenruiz2665]

I agree!! Recipes are a blueprint not the Ten Commandments written in stone.

[@PinkieJoJo]

@misswellness9595and yet he said thank you to them so perhaps you are the one out of line. 😂

[@kimcampbell9107]

Hi Jeremy! This video was recently shared with me and put a smile on my face. Thank you for the positive review and honest feedback! It's fun to see how your kiddos react to the recipes because if you want the truth about everything, go to a teenager.🤣The yogurt is tricky and I had many flops before I figured out it's all about the soy milk and the brand you use. I use Edensoy or Westsoy because they are higher in protein, fat, and have no added ingredients. They are also shelf-stable and I always make yogurt from a room-temperature milk. That cuts the step of heating and cooling the milk. It looks like you've figured out some success with your yogurt. If you strain it, you can get a really thick Greek-style yogurt or something with the consistency of soft cream cheese. Thank you for reviewing and keep doing what you do, you're on to something!!👍🌱

[@pbwithjeremy]

Kim!!! I'm so happy you enjoyed this video! I just made your Thai Tacos for a group of non-Plant-Based people and they LOVED them - it's going to be in an upcoming video - I did a few minor tweaks! If you have a second please send me an e-mail at: [e-mail] - I'd love to see if you're open to doing a conversation for the channel at some point. I know our viewers would benefit and love to hear from you! Big fan of your stuff and so happy to have connected!

[@Carol-ud3jc]

I bought this cookbook based on this video. I LOVE IT!!!!!!! Thank you Jeremy for all your cookbook reviews. So helpful!! I bought two others you recommended as well! Keep up the great work! And thank you, Kim, for such a great cookbook!!

[@constanceheimann840]

I love Kim Campbell's recipes. Really miss that her cooking show isn't on KZbin anymore. Just love to watch her cook. Thanks for reviewing the cookbook.

[@pbwithjeremy]

You are so welcome!

[@mpennington27]

When a recipe gives a range (45-50 minutes), I test at 45 minutes. If it's not done, then I cook the additional minutes. I love Kim Campbell's cookbooks and have all of them. During the pandemic, she did a free live cooking show every Thursday night. She would email recipes and shopping lists ahead of time so people could cook along. Her husband monitored comments during the lives and asked Kim questions if participants didn't understand something or needed a substitution. She used the recipes she developed during this very helpful project as the basis for her Plant Pure Comfort Food cookbook. The weekly cook-a-long was a bright spot during a difficult time and helped people develop cooking skills and eat more healthfully.

[@pbwithjeremy]

LOVE that story - I had no idea!

[@wackmedia]

We found soy curls at our local health food store (Dad's) in Canada (Saskatoon)

[@karenlynn7008]

I’ve only ever found soy curls on Amazon. I’ve never seen them in a store.

[@juliewillis8182]

Me too. Soya chunks from the Indian grocery are a pretty good substitute.

[@pbwithjeremy]

Found it near my house finally!

[@healthynat9088]

They have them at ambrosia on avenue road in toronto

[@annabeattie4708]

The best deal is to order in bulk straight from Butler foods. I then divide them up into freezer bags and freeze them. Many people go as far as separating out the small bits from the large pieces.

[@wyldlibrarian3549]

BTW did you use longlife milk? It would have retardants against growth? Fresh milk would work ?

[@lizfortes9056]

Again you Crack me up with your very real family and parenting style! Lol 😂

[@pbwithjeremy]

Yay! Thank you!

[@claudiahost8673]

You are a ray of sunshine! A glass half full kinda guy. Thanks for being you. While recuperating from pneumonia, I sat resting while you and your family entertained me. Thank you!

[@pbwithjeremy]

Awww thanks Claudia! So glad we could keep you company!

[@dianeschuller]

Hey Jeremy, when making that zucchini choc loaf cake, instead of using oat flour why not try using chickpea (garbanzo) flour next time? I find the texture is better than using oat flour and you can't taste it at all. Also, at the beginning with that mayo, I always add more acid to make it more like mayo -- white vinegar or apple cider vinegar. So far, I'm really liking this cook book -- we're big on flavour / spice in this household. Canadian here and we love Nanaimo bars and live only 40 minutes from Nanaimo. Question: did you thoroughly rinse the quinoa for the flatbread? If not, quinoa leaves a really bitter taste. Thumbs up!

[@pbwithjeremy]

These are all great tips! Agreed about the garbanzo. I rinsed it, but not as much as I should have. And woot woot on Nanaimo Bars :)

[@angiebshouse]

I don’t know if you watch Jill on the whole food plant-based cooking show, but she makes everything gluten-free and almost always uses oats flour in her recipes. She said that she found that when she oat flour if she doesn’t grind it so fine, it works a little better.

[@pbwithjeremy]

Thanks - I'll check out more of her stuff for sure! I use a lot of oat flour myself, but there's a really good GF 1:1 blend we've found as well. Thank you!

[@franciscachesca]

I love the chill family vibe. Really miss that on KZbin or social media in general. It feels like I am in the living room with you guys and that we are friends or something. I know it sounds weird😅 But I enjoy it so much. Just wanted to point it out.😊

[@pbwithjeremy]

Glad we’re filling that KZbin void! Really appreciate how much people are embracing our fam :)

[@doriannajames]

After struggling for several months to find plant based recipes that actually taste good.... your recipes are giving me new hope. Thanks so much

[@pbwithjeremy]

My pleasure 😊 our cookbook is hopefully coming this spring!

[@Akasha303]

ohhh yeah I learned that coconut aminos AND tahini can replace miso paste !! I only did the aminos but this is so much better! and I am fauxgurt obsessed I make it without protein powder Its a staple now

[@pbwithjeremy]

Glad you love the fauxgurt!!!! And that this miso swap helped :)

[@sn232]

How do you make your fauxgurt with protein powder? Details please :)

[@juliejohnson3807]

We just found your channel, and it is very entertaining, and we enjoy it. HOW EVER!!! I have to fast forward the video whenever your daughter eats. OMG!😵‍💫 Other than that you have a great channel!✌️

[@pbwithjeremy]

Thanks for this - glad you're enjoying it for the most part! Annie says: "Hi. Thanks for the comment! I've already been lectured about this today by my Dad. I'm a work in progress :)"

[@taniaallan5702]

Hahaha we love you Annie ❤ you’re real and hilarious 😂 keep being you ❤

[@kellydenmeade2504]

You are my new binge! Thank you and Thank you. I am a cook book hoarder! I read cook books every single day for pleasure. I am currently cooking from the Engine 2 cookbook for this whole week.

[@pbwithjeremy]

Nice!! Proud to be your binge. How's that book going?

[@lindamcnamara935]

I appreciate seeing you sharing this food with your teens. So far my teens are continuing to eat what they usually eat and I am making separate food for myself. Annie’s reaction to the pancakes is my teens’ response to everything I cook for myself!!

[@pbwithjeremy]

Thank you! Ours know they have to at least try dinner and if they don’t like it they can find something in the kitchen to eat.

[@susanh824]

I've made the chocolate zucchini bread many times, using white whole wheat pastry flour. So good!

[@darlenem9725]

I’ve had a lot of success with yogurts using single ingredient soy milk. Trader Joe’s has one but I know you’re in Canada so maybe if you can find Westsoy brand? I think the miscellaneous other ingredients in most commercial plant milks mess up the process and the single ingredient ones are very high protein like double digits. I just dump a 32 oz carton of Westsoy and a packet of vegan yogurt starter (or some of your previous batch once you get some made) and hit the yogurt button. No pre-heating to a certain temp or anything.

[@pbwithjeremy]

Thx for this. I’ve got it down now and have made a few batches. I just got off to a bad start :)

[@marijanel9639]

I am finally buying an instant pot (I'm always late to the party) and would really really appreciate an episode devoted to recipes involving that....particularly if you have a spicy black beans and rice recipe. I struggle with incorporating beans into my life because I can never make them taste good, hence I'm likely missing out on some valuable protein!

[@pbwithjeremy]

Adding it to the idea list!

[@1auntievenom]

Just an FYI, i make soy yogurt all the time. It is a weekly staple at my house. I save the whey in the freezer for the next batch. It is completely unnecessary to preheat. Maybe that is a necessary step for almond? Just put everything in and hit the yogurt button. I always make sure that it is a brand that is only soy and water... no additional ingredients. I then add a couple tbs sugar because it gives the bacteria some food and reduces the beanie taste you can sometimes get from soy yogurt I like the tart from the 12 hour setting. I also strain the yogurt for a Greek style vegan yogurt. Yum.

[@pbwithjeremy]

I think the pre-heating is to kill off any potential bacteria - likely an unneeded step.

[@wayvalyons7464]

I absolutely love these cookbook reviews and your wonderful family’s reactions! Please continue making them 😊

[@pbwithjeremy]

Thank you! Will do!

[@crazyfarmgirl606]

I am an early check kind of person, and i was thinking maybe sub “date paste” for bananas in the mint bar might be more loved. Love the cookbook review videos❤ Thanks for your hardwork

[@pbwithjeremy]

My pleasure - and that date paste idea is a good one - thanks!

[@Lee-Anne-ow3uo]

Hi I’m just getting into plant based food , and I want to thank you for your show ,I love it ,it is so much more real and fun than any I’ve watched, and I can tell you ,I have watched heaps .but I keep coming back to yours . A very big thank you . 😊😋

[@pbwithjeremy]

Oh wow - thank you so much - we're so happy you're enjoying our approach to this sort of thing :) Glad we're here at the beginning of your journey!

[@chelleec23]

Not sure if anyone answered this but soy curls are found on Amazon mostly.

[@pamelabirch7081]

Yes - love Nanaimo bars! We lived in Seattle and traveled in the San Juan Islands on our boat - even to Nanaimo. Have always loved being in Canada.

[@pbwithjeremy]

Nice! :) Going to include our recipe in our upcoming holiday video!

[@Jessica-ux6gt]

Hey, thanks a bunch for sharing your recipe twists! They seriously always turn out amazing. 😄 By the way, I've got some cookbook recommendations for you to check out: "Plant-based Cooking Made Easy" by Jill and Jeffrey Dalton, and "Easy Vegan Comfort Meals" by Derek Simnett

[@pbwithjeremy]

Thank you for this! That books already on the list so thanks for the extra vote :)

[@constanceheimann840]

I just found the KZbin for Thai tacos demonstrated by Kim Campbell on chef AJ's site. Love watching all the different things she tells you you can put in

[@pbwithjeremy]

Can you add the link??

[@tanyalalonde733]

The buffalo casserole works really well with chickpeas as well...love this recipe!!

[@pbwithjeremy]

Nice! I debated using those as well :)

[@wendybrown3823]

Making Yogurt -ONLY use plant based milk with (example: soy beans & water) Your store bought almond milk has a ton of other ingredients. It doesn’t WORK for homemade yogurt. You don’t need to boil the plant based milk right out of the carton. Yes cows milk needs to be boiled and cooled. In your Instant Pot, pour in some of the plant-based milk add starter, stir to mix then add remaining milk and stir. Press Yogurt button and cover. I have had one failure ( I think my dry starter was out of date. I shut it back up and gave it another 12 hours. It worked. Good luck. I enjoyed the show. Interesting (fun) to see the teenage attitude. I remember it well.

[@pbwithjeremy]

Thx - this is how I make it now too :)

[@1auntievenom]

Omg... everything looks delicious but those pancakes! Yummers.

[@pbwithjeremy]

So good! The pancakes were excelllent. My daughter didn’t know what she was talking about :)

[@NAF7407]

You can get soy curls at Cabbagetown Organics on Parliament Street. Also, congrats on your channel blowing up! I subscribed just a few days ago when you were at something like 6.1k followers and now I keep checking-in to cheer you along as the channel grows hour by hour! Love the channel. Fantastic content!

[@pbwithjeremy]

Oh wow! Thank you for being a cheerleader - I found the curls in my neighbourhood LITERALLY a day after I made the recipe. Alas! I'll use them for something else :) It's been exciting to see the channel grow - let's me know we're doing something right and people are both enjoying - and in need - of content like this. Thanks again! You rock!

[@SelphExploration]

Today, I made Kim's recipe following your technique in the Instant Pot, and it worked beautifully! Thank you for this! Candace - KY

[@pbwithjeremy]

I saw your photo in our Might Network - so awesome! You're going to love it :)

[@katievdbshsh757]

I like what your son did to fix that dry chocolate cake!!! Great fix--I like you checking recipes in others cook books. Your families opinion is so appreciated.Keep up the great work!!! God bless you all from grandma Katie in Oregon

[@pbwithjeremy]

Thanks so much Grandma Katie! 😊

[@kefirheals7383]

Thank you so much for cooking and reviewing cookbooks for us (well, for you and us). I haven't seen that cookbook. I'll have to check it out. Quick & Safe tip for removing the Avocado pit. Ann Esselstyn suggested we not use a knife to whack it, but instead just hold the half with the pit in your hand and give it a little squeeze and it pops right out. I tried it and I love it. It's so stinkin simple. LOL.

[@pbwithjeremy]

Great avocado removal tip - thank you!

[@cusebaby10]

This really does work, it's crazy! I just found out myself a few yrs ago! 👍🏻

[@veggietrish]

I'm in Ontario as well and none of the stores around here carry soy curls so I order them from natural food pantry. We love soy curls in this house.

[@Jennybmykeec]

I feel like if you can’t find soy curls, maybe jackfruit shredded or tofu broken up rather than cut. I think it’s for a texture. I can’t wait to make this. This book looks amazing! Thank you for reviewing this one.

[@pbwithjeremy]

Thanks for the tips!!! My pleasure!

[@maureenbranham977]

Hello Jeremy, I love your chanel your family is so real. The fact that the kids are willing to try the food is great. My favorite 2 things are that you wing it with ingredients (thats a real life thing) and the cook book reviews. Please keep doing the reviews.

[@pbwithjeremy]

Thanks Maureen! More people like you appreciate the fact that we wing it when we have to than complain about not following everything to the letter. Thanks for this comment :) Have a lovely day!

[@impishmisfits6960]

Im currently binge watching all of your cooking from cookbooks videos. Your sense of humor makes your videos so much fun to watch! I was so intimidated when I first went vegan but these videos help me A TON .. so thank you for that!! :)

[@pbwithjeremy]

Wow, thank you! And just have fun and enjoy the process - don't worry!

[@moniqueprouten9109]

If you were to rinse the quinoa before putting in the blender it will remove some of the bitterness

[@dianavega7668]

The Lasagna Stew and the Loaded Nachos with BBQ Jackfruit are really delicious recipes in that cookbook. I enjoy your videos.

[@pbwithjeremy]

Thanks for letting us know and for the comment!

[@BirdieMcLovin]

Someone probably answered this already, but I get Soy Curls from Amazon. Haven't ever seen them in the store. And btw, they're totally worth buying. Super yummy!

[@vickyhobson1829]

I’ve found soy curls at Sobeys in the past. I buy a few bags when I find them and store them in the freezer.

[@pbwithjeremy]

Thanks for the tip - how long do they last in the freezer?

[@deedeemac]

If you love soy curls (as I do!) Jill McKeever has a few soy curl books and has a lot of KZbin videos on soy curl recipes! In fact, we had BBQ soy curls for dinner tonight (“BBQ pulled pork”)

[@pbwithjeremy]

Thanks for sharing!!

[@msicottevt]

I super appreciate you guys!

[@pbwithjeremy]

We super appreciate you watching and commenting!!!

[@karenthornton281]

I just did discovered you a couple weeks ago. I live North of you in Beaverton. Love that I can identify with you and your family. I see the things you buy I can get too and love seeing Canadian content!

[@pbwithjeremy]

Woot woot Beaverton!!!! Glad you're enjoying!

[@leannekrueger1835]

I love your family! I appreciate y’all’s realness! ❤

[@pbwithjeremy]

Thanks so much!!!

[@carolinemottram9495]

Hi I'm watching from Liverpool .United Kingdom ..I love watching how natural you and your family are ..very authentic ..I will continue to watch ..I've been Vegan for 9 years and you have inspired me to experiment and explore more foods loved the tacos ..

[@pbwithjeremy]

AWesome - that makes me so happy we've inspired you to play more in the kitchen! Have fun!

[@carolinehorne6505]

Love the vlog, Jeremy you are so funny. Will try some of the recipes. X

[@pbwithjeremy]

Awww thank you. Let us know what you try!

[@vi3472]

Hi Jeremy and family, I enjoyed this video very much. Just requested this book from my library and I’m looking forward to checking it out. Thank you all!

[@pbwithjeremy]

Let me know if you try something we didn't!!!

[@vi3472]

@@pbwithjeremy will do!

[@vi3472]

I haven’t tried anything yet but the recipes look so good, I decided to order the book on Amazon. Looking forward to making many of them. 😋

[@khawlahpeace1222]

Love the honest opinions of your family, it adds some nice spice to your videos I enjoy 🤣 looks like I need to try the Thai tacos it looked so good, and your crunch made me drool. Thanks for another awesome content today and the happiness it brought me today.

[@pbwithjeremy]

This makes my day :) Hard to resist that crunch!!! THose thai tacos are brilliant - already excited to make them again :)

[@jaycee157]

Good review. No swear words. Thankfully. I will consider buying the book

[@pbwithjeremy]

If you do consider using the link below! :)

[@sethboviper]

I made cow yogurt weekly for over 20 years, have since dropped dairy. the 180 degrees thing is for the milk proteins (there are electron microscope pics in On Food and Cooking by Harold McGee), probably not necessary for plant milk. I incubated it at 120, not 105. So I think the big diff was the higher protein milk, not the precise method.

[@wyldlibrarian3549]

No soy curls in Australia! Will try the Amazon hint! I love the idea of you making a tier list of cookbooks! Please please!

[@pbwithjeremy]

I'll likely do the list for end of the year :)

[@bonniepotts4620]

Hello from Bonnie in Dallas Texas! Just discovered your videos and enjoy your cookbook reviews. I’m returning to wfpb eating and look forward to trying some new recipes. I like visiting Canada and Montreal and Banff are my 2 favorite places to be.

[@pbwithjeremy]

So glad you enjoy Canada!!! Banff is gorgeous!

[@bonniedavis7498]

Hi Jeremy, I watched this awhile back but recently bought the book, so o watched again! Thanks for doing this video!

[@pbwithjeremy]

My pleasure Bonnie!

[@khristiana4ever]

I have already learned a lot from watching your videos, and I read a lot of the comments too, and there’s a lot of goodness in there as well. Love the community with your channel!

[@pbwithjeremy]

I agree - thanks for being part of it!

[@kaylamoore1113]

Hi Jeremy! I’m Kayla from Maine. I wanted to comment about the soy yogurt in the instant pot. I’m not sure if you tried this but if you put probiotics and soy milk in a mason jar and set in your instant pot and put the lid on hit the yogurt setting and set it for 14 and a half hours you will have soy yogurt! I using the westsoy milk and works perfectly every time! I get the soy milk in the coffee section of the grocery store. Just water and soybeans.

[@pbwithjeremy]

Thanks for the idea! I've got it down to a pretty solid system now :)

[@KeaneOnHealth]

Love the idea of sending viewer recipes - I make a lot of yours 😊

[@pbwithjeremy]

Yessss! Send us one!!!

[@skittlesmuncher79]

I bought this book because of this video. Love these cookbook review videos.

[@pbwithjeremy]

Glad you like them!! IF you're buying from amazon please use our links in the description - thank you!!!

[@SJ-ih9rw]

You should review Sam Turnbulls (It Doesn't Taste Like Chicken) recipes from her books. Plus she's a Toronto gal. Also, Bulk Barn might have soy curls. Just started watching your channnel and it's great!

[@pbwithjeremy]

Thanks! I love Sam's stuff and I think we actually live in the same neck of the woods. Glad you're enjoying the videos!!!

[@sherikoder6909]

For those in the western US, WinCo has basically the equivalent of soy curls in the bulk bins. Its just in smaller pieces, like ground beef size.

[@ezbh810]

People actually come for you in the comments for not following recipes? Recipes are a jumping off point they’re not to be followed. You use what you like and what tastes good to you. That’s actually what I like about your videos. You do your own thing with what you have. Also don’t forget to save some yogurt to use in your next batch!!!

[@pbwithjeremy]

Sadly, yes, I've had a few people say that I have no place doing a review of a cookbook if I don't follow it to the letter. That said - more often I get people like you who understand - and that's the kind of people I'm making these videos for. I was just getting tired of responding to those comments so I thought I might as well address it in the video. Like I said, those who appreciate it are more common than those who don't - so thank you for this! And yup - got some yogurt saved. I make my own kombucha and sourdough so I know the importance of a starter :)

[@lauraz8349]

just found your channel. Really enjoying this cookbook series. Thanks!

[@pbwithjeremy]

Awesome! Thank you!

[@mistysmetzer6069]

You can order soy curls online, however, if you can find TVP (Textured Vegetable Protein) it’s basically the same. However, if you have any Mexican stores around, they have Carne de Soya (soy meat) and it’s the same, just in smaller bits. The vinegar in breads and cakes is for leavening, it reacts with baking soda to rise. The balsamic was probably used to compliment the chocolate. Recently discovered your channel and I’m currently binge watching. ❤

[@pbwithjeremy]

Thanks for binging! I knew the purpose of the vinegar, was just more interested in the balsamic - but thanks for this info! Luckily I finally sourced some soy curls :) Thanks for the info and watching!

[@jillianvanliew]

Jeremy, I love watching your family's reaction to the different recipes you make! Annie is a TOUGH CRITIC! I think you would like Gaz Oakley's Plants Only Kitchen. It's the only vegan cookbook I've put my heard-earned money into and I dig the recipes so far. A word of warning: some of the ingredients can be a little tricky getting you hands on. But overall, the book is pretty easy (as far as the recipes go), and a handful of them can be made gluten free. Some are even "15 min meals". Can't wait to see your family's reaction to Gaza's gourmet meals.

[@pbwithjeremy]

Thanks for this suggestion! Gaz's book is on the list - I've cooked from it before, but not for a review. Annie is insanely harsh - but I think that lets you know when she likes something it's a REAL winner :)

[@cathyflamme7490]

Newer subscriber so still trying to get through your videos. Love your cookbook reviews and you making the meals! Have to say this is the first of your videos that Woody likes the majority of the meals! 👏🏻👏🏻👏🏻🤗

[@pbwithjeremy]

Thanks! Actually I call her Woolie :) And yes, she really really liked this one :)

[@mendescat]

Hi! I always love your book review videos. I just wish you made more breakfast and dessert recipes on this one. Looking forward to the next one!

[@pbwithjeremy]

Thanks! I try to do a balance when I can depending on the book - this one didn't seem to work out that way. Appreciate this note - dessert is on the menu!

[@michelejack9640]

Nanimo bars! Yes, first time I had one was at The Keg restaurant!!!! Yum!!!!!

[@pbwithjeremy]

haha :)

[@kathystoner5239]

I always love your videos so much! Your family is so fun too! The food looks amazing, especially those thai tacos! I wish there were some easy quick meal type cookbooks. You do make me want to start cooking more than I do now

[@pbwithjeremy]

Thank you so much!! Cook! Enjoy! I’ve got a quick and easy book in the que sometime soon!

[@kathystoner5239]

@@pbwithjeremy thanks!,

[@Francine76]

The cookbook reviews are really helpful. And fun.

[@pbwithjeremy]

Glad you think so!

[@tammyb4124]

Love the cookbook reviews and all your videos! I’ve actually had this one on my to buy list. You made the pho look easy. Can’t wait to try it. The fan video compilation would be fun! I’d love an instant pot how to. I bought one on some Black Friday and haven’t used it yet.

[@pbwithjeremy]

My pleasure. Lots of requests for an IP video. Will do!

[@Patricia-bo6pg]

BTW, I’m realistically new to the WFPB lifestyle, I just discovered your channel and I ABSOLUTELY LOVE IT TOO!!! 😃

[@pbwithjeremy]

Welcome to the lifestyle AND our community! You've got this :)

[@KeaneOnHealth]

Soy Curls are hard to find. If you’re near Ambrosia, I think they have them and maybe Organic Garage (my favourite grocery store)

[@pbwithjeremy]

Ohhh - thanks for the tip!

[@amyvanmatre9409]

I have made yogurt in the instant pot many times. I always do it directly in the pot like your last attempt, and if you save a little from the batch you can use it as your starter.

[@pbwithjeremy]

Thx - that's how I'm making it now :)

[@brandi_guarino]

Love your videos and your family! Every time I watch I end up spending money on new cookbooks 😂

[@pbwithjeremy]

Love that! Use the links in the description if you don’t mind. Helps thr channel :)

[@pda2836]

Thank you for sharing your comments about this cookbook! I don't have this one and think I need it!! About the yogurt, I just started making my own about a month ago. It is sooooo easy. It takes 2 days but less than 3 minutes of your time/attention. I buy West Soy (2 qt size) which is just organic soybeans and water (no additives is very important). 1) 9 PM: Pour it in Instant Pot. 2) Add your starter (pkg or current yogurt) and whisk together. 3) Set on Yogurt. (more time = more tang, I like 10 hrs). 4) 7 AM: Pull out and cool on counter top 2 hrs, then put pot in fridge. 5) 7 PM: Pour cold, thickened yogurt into fine mesh strainer. 6) The next morning you have thick, delicious yogurt; if you wait until evening, you have super thick yogurt! Whisk and enjoy!! You can also use a larger whole strainer with a cheese cloth. It sounds long, but hands on time is literally minutes. For a large family, you can do a double batch. It is bar none, the highest protein, most delicious yogurt!!! If you like your yogurt on the thinner, runny side, it is ready at 24 hrs, no straining. The longer you strain it, the thicker it gets, almost to cream cheese at 48 hrs of straining. All you need is patience and room in the fridge to let it strain. YUM!

[@pbwithjeremy]

Thanks for these tips! Super helpful for people! I put a link in the description if you're thinking of picking this book up! :)

[@sn232]

What amount, and what type of starter do you use with 2 quarts of West Soy?

[@lisalittleton2288]

thanks for doing what you do!!

[@pbwithjeremy]

My pleasure!

[@helenebabich7500]

Hi Jeremy, just found your channel and love these cookbook reviews. I can't wait to try the recipes your family approved of. They are hilarious! Thank you for sharing real life in the kitchen. 😂

[@pbwithjeremy]

Glad you like them! Welcome to the channel - lots more of these reviews and other fun stuff :)

[@crazyfarmgirl606]

I second the amazon thing Although you could sub tvp in a bag in the baking section at the grocery store. Typically it is a bobs red mill thing.

[@pbwithjeremy]

Yup. I realized after I could have used TVP. Thx!!!

[@lp7931]

I order soy curls directly from Butlers Foods. Their jerky is amazing, too. That buffalo casserole looks so yummy!

[@taniaallan5702]

Sadly Butler won’t ship to Canada

[@janicemahaney6604]

i've ordered soy curls from Amazon (in US).

[@pbwithjeremy]

Found some near us. But thanks!!!

[@taniaallan5702]

@@pbwithjeremyis it somewhere that would deliver to London? I checked and the website for my place doesn’t show them anymore 😢

[@pbwithjeremy]

I don't think so....... maybe check Bulk Barn?...

[@riaedmond11]

Thank you for another great review! I live in Nanaimo, so yes, I have made & ate many Nanaimo Bars and the green ones were always called Port Alberni Bars 😁 (it’s a locals thing 😂) love your Blue Jays hat, we are huge fans out here, we’ve been to Seattle many times to cheer them on. We have a vegan grocery store called Pomme and get soy curls from there. Keep up the great work!!

[@pbwithjeremy]

Ohhhh thanks for the insight into the bars - especially the intel from the locals of the OG bar :) And the shared love for Blue Jays! :) Thank you!

[@sherhamon692]

I having been watching your channel from the beginning i think i was probably one of your first 100 subscribers 😂 I am so happy your channel is rapidly growing !!! Another great video PB with J family, they never disappoint!!! Looking forward to the sauce video next. Keep up the great work ❤

[@pbwithjeremy]

You're the best! Thanks for being an OG and sticking with me!

[@sherhamon692]

👍❤️

[@sarahbochenek3098]

You are awesome- so is your family! Keep up the great review of these cookbooks!

[@pbwithjeremy]

Thank you! Will do!

[@chivemacadamia]

Just finished the buffalo bake for lunch and it's one of the best of your recipes I've tried so far. Others I've enjoyed are the mango tofu curry on your website and the tempeh balls. Definitely getting started on your desserts soon. I hope your channel keeps growing and you keep supplying me with delicious recipes and inspiration! I love the cookbook review videos. Thank you 😊

[@pbwithjeremy]

We loved it so much - I finally found soy curls so I'm tempted to make it again! Glad you're enjoying the videos and please let me know what you think of my recipes as you dive through them!!!

[@katerinaleoudi8801]

Thank you for another wonderful video. Will definitely make the carrot pancakes because my daughter does not like overly sweet things. I recommend you review The fiber fueled cookbook from Dr. Bulsiewicz, I am pretty sure you will love it. Sending you and your family love from Germany 🙂

[@pbwithjeremy]

Thank you! Multiple people have mentioned that book so it's on the (getting long) list :) Thank you!

[@gernonfamily4839]

Great video! I wish people wouldn’t comment on your kids, but since they did, let me just say that I think the red cheeks are a pretty normal teen boy thing. (Source: I’ve had two of my own.) My eldest still eats dairy away from home, but he outgrew the redness and I bet yours will too. Keep up the good work! As soon as I finished watching this I borrowed an ebook of the cookbook from my library.

[@pbwithjeremy]

Thanks for writing this. I don't mind people making suggestions - the people who did it did so in a really sweet and respectful way and acknowledged it was a potentially awkward thing to do. I was impressed that he took it well and was curious. Also it's a sneaky way to get him to experiment with cutting out dairy for a bit. :) Thanks again! Hope you enjoy the e-book - let us know what you get up to with it :)

[@marinajensen6607]

Thank you for another great cookbook review!!

[@pbwithjeremy]

Thanks for the comment!

[@1auntievenom]

If you check your quinoa, there is a prerinved and a regular. The quinoa is high on soapanins ( can actually be used as a hair wash). If you get one that is is jot pre rinced, it is good to rince or soak them.

[@pbwithjeremy]

Yeah. This one is particularly foul. I have one I normally use at home but we were at our farm. Thanks!

[@1auntievenom]

@pbwithjeremy omg.. I couldn't figure out why I kept seeing two different kitchens. Lol. I thought that I was losing my marbles.

[@pbwithjeremy]

Hahaha - my wife's family has a beautiful farmhouse in the country we go to when we can - sorry for the confusion :)

[@sufranklin4439]

I got soy curls from Amazon. I live in the Nashville area, and we have Whole Foods and Sprouts, but no luck at either. There is also a Fresh Market, but I didn't look there.

[@wendybrown3823]

It was the milk you used. Just soy milk with soy,water, and salt (nothing else in the milk) add starter plug in and press yogurt button. I never heat heat before I add the starter. I put in the Instant pot container without any additional container. Works every time.

[@juliewillis8182]

I've only ever had success with soy milk (without additives) plus starter in the crock pot overnight.

[@pbwithjeremy]

Thanks for the tips! I think it might help to make sure it’s sterilized to boil it before. Only takes a few minutes. Appreciate this feedback!

[@susanpratt1881]

I make mine that way also. I never boil it. Just put the soy milk and starter in mason jars in the instant pot and hit the yogurt button. I do 14 hours.

[@SandraRice-jo9tf]

Love your channel ❤️

[@pbwithjeremy]

So glad! :)

[@annoyingbutmorallyconsistent]

Yay! Another Canadian! I order my soy curls from Vegan Supply. They're very good 😊

[@Peony25001]

We get ours from Natural Food Pantry in Ottawa, but I believe they deliver if you're not in the Ottawa area. I have seen them at other health food or natural food stores as well from time to time. Good luck and love your content!

[@pbwithjeremy]

Thanks! We ended up finding some here in Toronto :)

[@BrittanyDawn-cn9zd]

I love your channel ❤️

[@khristiana4ever]

Already waiting! Love your videos, they make me want to be adventurous in the kitchen :)

[@pbwithjeremy]

Yes! The kitchen should be a playground to explore!!! So glad these are inspiring you!

[@joannmintz7765]

I have to order my soy curls from Amazon. It's Butler brand. They come in 3 bags. I'm using about a half a bag for most recipes so they last a long time. I love them!

[@pbwithjeremy]

What are your go to meals with them?

[@emp2291]

Love these videos. My library has a Kim Campbell book so I've got it on order. Thanks!

[@pbwithjeremy]

Hope you enjoy it!

[@sjones902]

Love Nanaimo bars! 😋😊

[@JonesLeFae]

I don't know where to get soy curls in Canada, but I've seen them on Amazon in the U.S. Locally (Colorado Springs, CO for me), I get them from Natural Grocer.

[@pbwithjeremy]

They're around.