Weekend Meal Prep for People Who Hate Cooking But Want to Eat Really Well with Brigitte Gemme
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- čas přidán 19. 05. 2024
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In this 1-hour basic batch cooking session, Brigitte prepares:
- Baked balsamic tofu slices
- Roasted sweet potato halves
- Quinoa & red lentils mix
- Golden booster dressing
- Slow cooker veg & lentil soup
Shift your mindset about cooking with Brigitte's book, Flow in the Kitchen: Practices for Healthy Stress-Free Vegan Cooking: www.amazon.com/Flow-Kitchen-P...
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What a great video and interview. I'm a sociologist like Brigitte and WFPB eater, too. Brigitte is spot on: the Blue Zones are slowly disappearing because of the devaluation of historically women's work and the spread of capitalistic food systems. Amazing tips on how to learn to enjoy cooking! As a parent myself, I loved the focus on keeping food prep easy.
How many sociologists does it take to fix dinner?
.....
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..
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None, it can't be done! It's the food system that's broken. :) But we still need to eat, so let's cook.
Really enjoyed Brigitte’s point of view-especially her dry sense of humor! The only thing I might challenge is her boil and drain method of cooking quinoa, lentils, etc. as I wonder if it “washes” away nutrients? Otherwise she’s got some absolutely wonderful cooking techniques and philosophy! Also, I wish she did videos in French as I’d love to recommend her to some of my French friends and family!
Washing away nutrients when boiling would definitely be a concern for vegetables, but not so much for grains and legumes. Enjoy! p.s. your French friends can turn on CZcams captions in the language of their choice I think. That's a start!
Wow, I loved this!❤ So wise, philosophical, and practical at the same time
Awwww, thank you Celeste, I really appreciate the kind words! 💚💚
....oooh...just when you think all vegan chefs are pretty much similar, we find an extra new & fresh view...just love her tips on learning to eyeball teaspoonfuls vs tablespoonfuls...also of great nutritional value is her tip to add red lentils to so many vegan favs ... she's great...God Bless You Both So Much for all the good you bring to our world.... 🥰🥰🥰
Thank you for introducing us to Brigitte. Will be looking forward to seeing more of her videos.
How wonderful to meet Brigitte :D such an excellent demonstration, so many great tips and suggestions :)! Thank you so much
Thank YOU for caring about really good food.
I love the idea of transforming when you put on your apron/cape!
Cooking super heroes!
Thank you for introducing us to Brigitte Gemma. What a wonderful philosophy! I love to cook with others! Her message is powerful! Thank you Chef AJ
Oh my gosh chef aj.... you look beautiful in all those vibrant colors!
Oh thank you!
. . . yes, I always, always luvvvv Chef AJ's beautiful clothes & now, just luvvv the new hair color....you, Chef AJ, make watching & enjoying your vids so much with the added value of your beauty.... 🥰
@@gaBetibu oh yes. I didn't notice the hair! I love that reddish look.... she wears color so well.
Thanks for this! I was not familiar with Brigitte Gemme but I am now! I agree - an apron is a uniform that sets the mood. I always put one on to cook & clean! And yes, I too am so thankful to never again handle raw chicken 🤢
Team Cooking Superheroes! 🦸♀💚
Omg I need to do the pantry and freezer challenge so badly. Like Brigitte, my freezer is full
A week off cooking!! Enjoy.
I keep it simple too, I make a few basic items ie potatoes, rice, grains and like you a pot of soup that will be one of my meals every daily until it’s gone. I cook just for me. Great video!
Way to go!! Nourished every day with simple foods.
I love her calm, sweet and happy attitude. Great video, thanks AJ! 😍😁
Glad you enjoyed!
Thank you for the kind words! Hoping to see you around my kitchen again soon!
Brigitte is a pleasure to listen to. She has a new way of looking at how to make changes and lots of great tips!
I also love fresh food and love her ideas for have to have fresh food ahead of time.
Thanks for sharing ❤
Thank you Lisa for the kind words, it means a lot to me 💚💚
This woman is so gracious and grateful. I really like her disposition.
You are very kind, thank you Sheri. 💚💚
Brigitte is awesome! What a special interview from a newbie guest on your channel! I just subscribed to her channel and was food prepping right along with her. 😊
Way to go!! 💪
I so enjoyed Brigette's approach to cooking. I also resonated with her reasons for making the effort to not eat convenience food and animals and animal products. Thank you and hope to see more of her in the future and will share this with friends, that I think might also learn from what she shared with us.
You are so welcome!
💚💚
So many great tip! 🙌 I must try the red lentil tip and measuring by eyesight!
I use to cook my oats but discovered that you don't have to cook them if you make overnight oats. Saves me a lot of time to batch my overnight oats. I add frozen blueberries, flax and chia and cinnamon 😋
Me too!! I add a spoonful of blackstrap molasses, too, as a sweetener and for extra iron.
I gotta have my big pot of lentils and onions in the fridge. All I need to do is cook some white rice or cubed potatoes, and that's lunch and dinner! Fruit is in season rn, so I favor that over veg. And for the veg, frozen is perfect! Just pop broccoli or in the electric kettle and consider it done;) Our summers are so hot, I hate cooking everyday because it heats my house and drives up my electric bill. So, what I'm getting at - I keep it as simple as possible if I don't want to cook for some reason.
Simple is the way to go! Love this.
My favorite way of doing things. I like the taste of the food itself so no need to make it more complicated than necessary.
@@kristinatellefson4149 🙌🙌
What is your ratios of ingredients for lentils and rice ?
@@sherilynp629 It varies on how much of something I want;) Sometimes, it's 1 part lentils to 10 parts rice, sometimes it's all lentils.
Wow so good to know you can freeze brown rice!!! Game changer
Batch cooking keeps me on track
Amen sister!
Thank you so much. I really loved this video. Thanks Bridget. I agree with everything you said.
You are very kind Renata, thank you for watching and keep on cooking!
I know what your saying about pantry moths-- I had them, they came out of the instant pkgs of oat meal- but did get into everything. What a mess to clean up the kitchen cupboards!!.Im enjoying your cooking lesson. Thanks to you both from grandma Katie in Oregon
Aren't they a scourge? Still traumatized by this episode and it was almost 15 years ago. They even laid eggs in the little holes in the sides of the cabinets (where the pegs go for adjustable shelves).
Chef AJ loving the shirt. Nice refreshing change.
I made quinoa with Brigitte method. It was perfect. Thanks. I loved her as a guest. Lots of energy and great advice.
So glad it worked well for you, too!
I really like your idea of adding red lentils to quinoa. I am going to try that. Your soup sounds easy and delicious. I will put all of that in the IP and hit the soup button. Thank you Brigitte and Chef Aj.💕
Thank YOU for cooking plants! 💚
Excellent show and cooking tips❣️
I just went on Brigitte's web site and made her Vegan Blender Waffles. My first try and they turned out perfect! Thanks!!!
Wonderful!
My son still has these for breakfast every day! (Thankfully I just batch them once per week.) Enjoy!
Enjoyed your presentation Brigitte! Thank you. You mentioned traveling to Japan. How easy was it to eat WFPB in Japan? I am planning to travel there in 2025. Just curious.
Eating vegan and generally WFPB is manageable. No-SOS however would be extremely difficult unless cooking for oneself. In a couple of weeks there will be an episode of my podcast with Joy Jarman-Walsh, an expert on sustainable travel in Japan, and we discuss exactly that - make sure to subscribe to my CZcams channel to catch it!
Will do. Thanks for your response.
Looking forward to watching this! I'll be in the chat to hear about people's relationship with cooking, everyone's best tips on batch cooking, and of course answer questions.
I find that I can't keep the times though. Mainly for one reason:
I can only stand for a very limited time, so I have to divide it into small tasks generally. An unfortunate accident granted me a really serious ankle injury, but I do still like to save time. Like having the unsalted broth from scraps going, when I am cooking.
Because despite all my best efforts I have to take a lot of breaks - or I end up with forced bed rest due to pain.
I like the thing about making components that can be reused though. That is a beautiful concept and I'll try to keep that in mind more often.
I will have to swap some ingredients thoug, as some things like sweet potatoes can be expensive and black molasses requires a health food store. Our grocery selection is sadly at times somewhat limited.
Thanks for sharing your thoughts
Ok, I LOLed at barley & ketchup because I know I would enjoy that 😁
Canada is part of America as are Mexico, Central America, and South America. Chef AJ, you live in the US which is part of America, not the only America.
Thank you! 🥦❤
You’re welcome 😊
My question is, what is her best method of storing foods in the refrigerator when it is time? Ziploc bags, Tupperware, glass???
I prefer using glass containers because I feel OK putting hot food in them. I let them cool outside (I live in the PNW) for a bit before refrigerating.
CAN SOMEONE pls tell me what temp she put the oven on for the sweet potatoes??? THANKS!!!
It was 375 F.
1:05:55 that story is hilarious. Also, nutritional yeast is mfg.
Cruciferous crunch is my favorite. I add Braggs and beans. Great filling meal easy to make.
How long to cook tofu and what temp?????
Temp is 375 Fahrenheit. The duration depends on how dry you like your tofu. I like mine on the dryer side and I go for 40 minutes, flipping partway through. If doing this for the first time, I'd say pull it out at 20 minutes and reassess from there.
Chef AJ what reaction do you have with soy ? I’m wondering if im allergic.
Discomfort and bloating....
I love using my slow cooker on a weekday - I feel so accomplished dumping everything in and enjoying the aromas all day long! And I love that Brigitte usually has a slow cooker recipe in each week of her meal plans.
🙌
Can we keep our grains in the frig or freezer to stay away from those moths
Yes!
Yes. Or if you have limited freezer space you can keep them in there for just 3 days when you first get them, which will kill all eggs.
What do you cook it on and how long?
Did you mean the tofu?
I enjoyed her presentation. She has a nice calm way of cooking and making adjustments along the way. I’m going to visit her website.