What I Eat in a Week Veganomicon Cookbook Review | Vegan Plant-Based Gluten-Free

Buy Veganomicon here: amzn.to/3Zjtqwc
Buy in Canada: amzn.to/3P08Spb
Welcome to the channel - for this edition of What I Eat we’re tackling Isa Chandra Moskowitz’s recipe book Veganomicon. So stick around to see what we think of it! I’m going to be taking these recipes and making them gluten-free as well as doing my best to make them whole-food plant-based by making them without oil and refined sugar. We’re going to make a bunch of scones as well as a Tofu Florentine, Scalloped Potatoes, and even Brownie Waffles!
If you want to jump around in the video you can find chapters below as well as links to the full recipes on my website.
Let me know in the comments below if you’ve got a vegan or plant-based cookbook that you’d like to see me do a similar video for!
If at some point you decide to like this comment that’d be greatly appreciated and subscribe for more stuff like this.
CHAPTERS
00:00 - Intro
01:27 - Strawberry Scones
04:06 - Almond Anise Cookies
06:28 - Brownie Waffles / Pancakes
08:55 - Black Bean Vegetable Soup
10:11 - Turmeric Latte Oatmeal
11:05 - Carrot Pineapple Muffins
13:03 - Tofu Florentine
16:09 - Snobby Joes (Vegan Sloppy Joes)
19:17 - Vegan Scalloped Potatoes
19:30 - Ginger Bok Choy
19:50 - Tangerine Baked Tofu
21:33 - Pumpkin Cranberry Scones
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

[@user-in8it1rx6l]

Isa is the OG vegan chef. She was here before vegan was cool and there were 100s of vegan cookbooks. I love all her books. She literally had a vegan cooking show on cable in the 90s..

[@pbwithjeremy]

That's amazing - I didn't know that!

[@alisonlutton9378]

I have this book and haven’t opened it since giving up salt, oil and sugar. You are inspiring me to try the scones with applesauce or banana instead of oil and maybe some other adaptations. I think I’d like the anise and fig cookies. Thanks!

[@pbwithjeremy]

Thanks Alison! I find there's almost always some tweaks we can do to the recipes to make them more WFPB. Glad this inspired you to pick the book up again and do some modifications!!!

[@jodijurney8380]

When I first became plant based for my health I was a "good" wife/mom and made 2 meals every damn meal😒 Some of the kids came over to the plant side after tasting my food. I told the "meat heads" they could get their own meals because they were just being picky and I wasn't going to make 2 meals anymore. My husband will eat my food from time to time, but he'd rather eat a bowl of frickn cereal 😒 whatever... I love this cookbook. Isa never disappoints. ❤

[@pbwithjeremy]

Good for you! That's my view - I'm happy to cook enough for everyone, but if you don't want what I'm making, feel free to make your own meal :) Isa is GREAT!

[@kitchenlife1516]

Recently stumbled upon your channel. I have this book, but have only made like 2 things😂 but the snobby joes recipe is my go to for sloppy joes, and have made it a lot! Loving your videos!

[@pbwithjeremy]

Thank you for writing! I adore that book. You should for sure dive into it more. The tofu benedict is amazing and not as complicated as it seems.

[@kitchenlife1516]

@@pbwithjeremy thanks, I will!

[@StellarTee]

I love this series and you and your family! A huge reason I love your channel is because you don't use oil. Keep it up, I won't sue you! :)))

[@pbwithjeremy]

Thank you!!! We very RARELY use oil - sometimes I'll use a little sesame oil if it'll add to the flavour of a dish, but even then it's a tbsp at most. I try to avoid it and you'll rarely find me cooking with it if I can find an alternative! Thanks for all the feedback!!!

[@jenwylie4093]

I was searching a review for this cookbook a few years ago, and came across The Vegan Test Kitchen KZbin channel. He cooked every recipe in the old version of the cookbook. I think he was half way through the book when I started watching. I was convinced I needed the book after just watching a few recipes. Isa doesn't disappoint!

[@pbwithjeremy]

Hot tip - I need to check out that channel now - thanks!!!

[@keweldogpdx]

She made the sound of "butter". She put butter on it! 😊

[@nadjie13]

Isa is the BEST. Her cookbooks gave me so much confidence to keep cooking when I was first trying to be vegan almost 2 decades ago. Vegan with a Vengeance, Veganomicon, and Isa Does it are the most commonly used cookbooks in my house to this day! ❤

[@pbwithjeremy]

I totally agree! she's the best

[@katiewilliams9537]

I love that you cuss and then censor yourself in the next recipe 😂😂😂😂. Thank you for being real and experimental with these recipes making them oil free and GF for your family. Very cool. You are teaching all of US how to modify recipes! 😎

[@pbwithjeremy]

Thanks Katie!

[@laurataylor999]

Hi, it’s Laura from the Central Coast of California. I’ve never had good luck with oil-free waffles either, even when I oil the waffle maker. Now I just make Mochi waffles or pancakes. At least mochi waffles are gluten free and when my kids were young they loved them with a blueberry maple compote. I want to try that breakfast with the hollandaise sauce soooo much and the strawberry scones. I love scones. So now I have to find that New York video to live vicariously through your restaurant visits. 🤪

[@pbwithjeremy]

Thanks Laura! Mmmmm scones. Let me know if you can't find out NY video :)

[@cusebaby10]

Holy shit, those strawberry scones must be really good! Even your daughter loved them, haha! 🤣 And the tofu florentine looks amazing! Even your wife said it was really good. You've got a tough crowd to please. 😘 I think I'd be more like you, when no one else likes something, I almost always do! I've had a version of your tumeric oatmeal and it rocks! 💯 Keep up the great work! I'm obsessed with this series! Cheers! 😁

[@pbwithjeremy]

So glad you’re loving this. Tough crowd for sure - but that means you know it’s good if they ALL like it :)

[@jeanr7089]

I’d like to suggest you try the “Be A Plant-based Woman Warrior” cookbook.

[@pbwithjeremy]

Adding it to my library hold list!!!

[@inksslinks319]

TPL has the ebook too. Not sure which holds list would go faster. Great choice though for me the recipes tend to be on the blander side, eg hummus recipes don’t have near enough garlic 😂.

[@pbwithjeremy]

I tend to revamp the recipes a bit if I think they're underseasoned - but thanks for the heads up!

[@smidgekat5296]

I'm from the UK. I bought this book in 2007 on a trip to New York and sadly have never ever cooked from it. You have inspired me to dig it out - thank you!! Would love to see you cook from "Appetite for Reduction" 😀

[@pbwithjeremy]

Will add it to the list!

[@smidgekat5296]

@@pbwithjeremy fab! Thank you!

[@inksslinks319]

Other more SOS friendly titles: Plant based cooking made easy by Jill Dalton, Dreena’s kind kitchen by Dreena Burton, newer titles by Kathy Hester,

[@pbwithjeremy]

Great suggestions! Thank you!

[@inksslinks319]

@@pbwithjeremy Can’t wait to see which book is next. Thank you!

[@SpringFlowers537]

Also Forks over Knives - The Cookbook, Simply Delicious Vegan by Caitlin Shoemaker, Dreena’s Kind Kitchen by Dreena Burton, The China Study Family Cookbook, Vegan Richa’s Instantpot cookbook.

[@mammabear2183]

I love the way you adapt the recipes to fit with your family’s needs. I am gluten free so I really appreciate that particular adaptation. I prefer avoiding oil too. Thanks for the honest reviews. My only suggestion is to put some kind of background behind the text of the recipe to make it easier to read. White text over a constantly changing background is very hard to read.

[@pbwithjeremy]

You are so welcome! I'll see what I can do about future videos and adjusting that style. I agree that it doesn't always read nicely.

[@tam876]

Love the cookbook review episodes! Thank you!

[@pbwithjeremy]

More to come!

[@vi3472]

Mmmm, it all looks good! I’ll definitely borrow it from my library. Thank you!

[@pbwithjeremy]

It's a SOLID book

[@vi3472]

@@pbwithjeremyhi Jeremy, I got this book from my library. It looks like a great book to have on hand so I ordered it from Amazon through your KZbin link. The more I go through the recipes, the more excited I get. Potato latkes without eggs? We’ll see, lol. The scones look so good and so many other recipes. You’re right, it’s a solid book! Thanks again ❤

[@annabethelliott5017]

I love how you modified the recipes. I’ll try yours.

[@pbwithjeremy]

Thanks!!! Let me know what you think!!!!

[@Lsagerdev-de6vy]

Hi. I’m Lauri from Friday Harbor. I’ve watched this video so many times while cooking from this book. Your reviews and substitutions have been hugely helpful. Please continue with the cookbook reviews. You and your family are the best on KZbin.

[@pbwithjeremy]

Oh wow - thank you! This was so lovely.

[@Pyliah]

I just tried making the scones with your modifications. I made the following changes: I used 2 cups white flour + 1 cup oat flour, I used frozen berries (1 cup blueberries and 1 cup strawberries) but I did thaw them and let them drain for quite a while before adding them to the mix. I also added a heaping tablespoon of lemon zest. My mix was a lot wetter than yours so I had to spoon the batter out onto the cookie sheets (could not cut into pieces) but I did make the same number you did (12). They are freaking fantastic. Not too sweet but delicious. They would probably be even tastier with a lemon glaze on top but I can eat it without. I will definitely be making these again and I love that you make modifications that can make things oil free. My baking without oil has sometimes been hit or miss (I find things don't rise as much and can be super dense). I have never considered trying to add tofu to my baking. Thank you so much for your videos!

[@pbwithjeremy]

Glad that enjoyed it!!! Tofu is a fat and a protein, so it's easily used for oil, etc... and silken is perfect for that :)

[@ynnep72]

Shout out to Annie’s make up look during the black bean soup taste test.

[@pbwithjeremy]

Right?!?

[@tara281]

I love these!! My favourite cookbooks are “the prevent & reverse heart disease cookbook” and The Buddhist Chef Cookbook.

[@pbwithjeremy]

Thank you! Will add those to the list!!!!

[@lp7931]

I have the same experience with waffle makers. 😕 I love that you modify . I always use recipes as inspiration.

[@pbwithjeremy]

Yup. That’s the best way to do it I find. I try to stick as close as I can but I find it’s better to be flexible than not make something at all.

[@libbyreed8588]

I really like the moussaka from that book. Delicious. My family LOVES the caulipots and silky chickpea gravy from her book Appetite for Reduction. I always make her recipes without the oil and they always turn out great.

[@pbwithjeremy]

Same - but damn - now I gotta try that Moussaka!!!!

[@sherhamon692]

Love your family lol ....mines similar😂 Love your channel and all that you do, keep up the great work. Love to see the fruit bomb muffins or whatever you called them ❤

[@pbwithjeremy]

Banana Berry Bombs! IT's a recipe from someone else we modified - I'll make sure we do it in a future Family Fav videos. Thanks for the feedback - it truly means a lot!!!!

[@sherhamon692]

@@pbwithjeremy YW .... looking forward to it 😊

[@tanyalalonde733]

I love that story about the little red hen it was my favorite story growing up, my mom still has the book it's pretty tattered...lol.

[@pbwithjeremy]

Hahaha - I'll let Woolie know - she'll be so happy :)

[@lizziedripping71]

My mum used to tell the story of the little red hen all the time to us. So many lessons to learn from her ❤

[@SimpleLife365]

Scottish shortbread (Vegan) with Earl Grey tea mixed in.

[@thecashmerequeen6283]

In the waffles recipe there was a typo on the screen where it said 1% cup of almond or soy milk. Just wanting to know what the correct measurement was so I could try these. They look delicious! Love your videos by the way! Thank you for all you do :)

[@pbwithjeremy]

Sorry about that - that would likely be 1 3/4 cup!

[@thecashmerequeen6283]

no worries!! thanks so much for the reply!! can't wait to try them! by the way, i don't think you should clean up your language at all, contrary to some of the other people who have commented. i love how you keep it real. most people cuss, myself included. they're just words! some people need to lighten up. hope you and your family have a great day! @@pbwithjeremy

[@pbwithjeremy]

Appreciate that. We have a lot of people that like to watch our videos with their kids, so with respect to that we try to clean it up a little bit - but thanks for letting me know :)

[@joellenburton6697]

I would love to hear what you think of her restaurant. I would like to get there as well but brooklyn is quite a trick from us in new jersey.

[@pbwithjeremy]

You'll have to wait for our upcoming video about our trip to New York but.... I'll just say this: we went and.... you might want to make the trek....

[@randidolan4261]

This is the second video I've watched y'all (I'm from Tennessee and that's what we say) struggle with pancakes in a frying pan. May I suggest an electric non-stick griddle? I've found I'm a much better pancake maker since I started using one. AND you can make a lot more pancakes at a time 🙂

[@pbwithjeremy]

Agreed - they're awesome - but they take up so much space :(

[@randidolan4261]

@@pbwithjeremy cost benefit analysis 😁 I store mine in the cupboard above the fridge. It takes a bit of effort to get it out. But, I'm so glad I bought it because it does help me feel like a better cook.

[@karen-zb7pu]

I had this book and tried a few things with many ingredients that were high fat. I figured it wasn't worth it and ditched it. I am glad you liked this book but I wouldn't go back. I think this was an early vegan book that still used fat, oil, salt and sugar in spades.

[@pbwithjeremy]

Thanks for this! There's still lots of current vegan cookbooks that still use lots of oil or sugar - that's why when I come across those I try to show people how to modify the recipes to make them more WFPB. I think the flavours here are excellent and weren't that challenging to modify (some you couldn't though). Thanks again!

[@magalissantiago2817]

Oh lord I love that makeup, glad I wasn't drinking anything when it came on😂, looks like my granddaughter's makeup job on me.

[@pbwithjeremy]

hahaha - I fell asleep once and woke up to one of Annie's "makeovers" when she was little.

[@sheilam283]

What is a "Banana Berry Bomb"? is it a muffin? I think berries and bananas sound good. I have not had any muffins since going WFPB so would be interested in trying some. If they use dates can you suggest any subs for that? I'm allergic to dates. Thank you!

[@pbwithjeremy]

Yes - it's basically a muffin. If you can't use dates to sweeten try maple syrup

[@1101naomi]

When you’re using silken tofu In a baking recipe are you using shelf stable variety? And what firmness

[@pbwithjeremy]

SIlken is the firmness - and the one I get is from the produce fridge aisle - I don't know any tofu that's shelf stable...

[@1101naomi]

@@pbwithjeremy Mori-nu is shelf stable. Good for baking maybe and puddings. Not great for stir fry stuff

[@pbwithjeremy]

Hot tip - thanks!

[@annoyingbutmorallyconsistent]

​@@1101naomi I don't think we have the shelf stable stuff in Canada.

[@crazyfarmgirl606]

Willie put butter on it 😂 thats what the click click meant

[@pbwithjeremy]

haha

[@IAmSherry12]

Would cauliflower florets work as a substitute to the soy?

[@IAmSherry12]

(for the florentine recipe)

[@pbwithjeremy]

Honestly.... not entirely sure.... but give it a shot! Only one way to know, right?!

[@danianderson2268]

Put some nut milk on the taters and whip them. That would distribute the flavors

[@pbwithjeremy]

Smart! Thanks for the tip :)

[@name.terrie]

? Re Blackbeans: was that about the equivalent of 4 to 5 cups? I didn't see the amount....maybe I missed it. 🥴

[@pbwithjeremy]

Which recipe?

[@name.terrie]

The black bean veggie soup. Also, you rock! Thanks for inspiring me.

[@hithere90292]

How much sugar and what kind did you use?

[@pbwithjeremy]

In which recipe?

[@danianderson2268]

I think Bob's red mill makes a gluten free flour. You can also make your own (Google). Except for cookies oat flour isn't that good for baking. Gummy.

[@pbwithjeremy]

The one we get is by Robin Hood flour and it's pretty decent - we like the Bob's one too.

[@terribeck9703]

when i make WFPB waffles i have to cook them for 10 minutes before opening the waffle iron.

[@pbwithjeremy]

Thanks for the tip. That makes me appreciate waffles at restaurants even more - 'cause there's no way I'm spending that long cooking each waffle for a family of four :)

[@terribeck9703]

@@pbwithjeremy 😂😂😂😂

[@venuscruz6075]

An ok video without sound...........recipes look interesting.

[@pbwithjeremy]

Without sound?

[@venuscruz6075]

I am the granny who complains about the language......LOL@@pbwithjeremy

[@pbwithjeremy]

Yes! Future videos will be more suited for you :)

[@TarotLadyLissa]

Respectfully, would you please try to chew with your mouths closed? I do really enjoy your videos and your family is beautiful, I just don't care for chewing with your mouth open. It sometimes makes it hard to understand you guys.

[@pbwithjeremy]

We are trying - this is an older video.

[@pollyphillips1682]

Please cut the bad language… you are luttime off. Thanks

[@pbwithjeremy]

We already have for the last 3 months of videos. Hope that helps.

[@maryburt3114]

every time I try to pull you up on youtubr, all I get is peanutbutter sites or kids sites,

[@pbwithjeremy]

Weird. You're subscribed, right?