Comforting meals I eat in autumn
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- čas přidán 31. 05. 2024
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In today's video I am sharing with you comforting meals I eat in autumn and some recipes I've been experimenting with as well. These recipes are still a work in progress but some are just perfection already. So if you like cosy autumn meals that happen to be vegan, then I hope you like these! For me sustainable living is always about valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!
► Time stamps
00:00 Intro
00:56 Sourdough and bagels
02:46 Kabocha Squash curry
04:52 Sourdough
04:55 Back Market Sponsored
06:27 English baked beans
09:52 Shepherds pie
11:37 Caramelised onion and mushroom pasta
► Recipes
docs.google.com/document/d/1e...
► WHAT I EAT IN A WEEK
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I really love that as short videos are becoming more popular, you still make these peaceful and inspiring long videos. I really love watching them!! 🩷🩷
Please do the mashed potatoes and cabbage recipe!! I loooove mashed potatoes and the gravy sounds so damn good! 😍
Ok i'm sold I will make sure to add it into my next one :)
I really love how you incorporated your mistakes into this video. This happens to me a lot as well when i try out new recepies. It is an important part of the process towards developing a recepie exactly perfect for oneself and i think it is very underrepresented online that mistakes are part of the process and without these mistakes one would never reach the goal. =)
Is it just me… or is there something about Autumn that heightens our senses? To me, the colours, the textures, the sounds, and in particular the smells of Autumn just seem so much richer during this time. I read once that our sense of smell connects us to our emotions, and the feeling of nostalgia, more than any of our other senses. For me, this is very true. The smell of baking reminds me of my childhood, and the smell of food simmering on the stovetop makes me feel cozy and comforted. I can honestly say that I get a smidge of these feelings from watching your videos, Immy, particularly ones that connect us to you in your kitchen. Thanks so much for being you, and for bringing us this cozy and inspiring kitchen video. PS - this weekend I will be making your Mushroom Stew with Dumplings… and I simply cannot wait for the rich smell and the amazing taste that will come from that simmering pot full of hearty deliciousness. I will think of you when I am making it. Mmm… dumplings!! Ⓜary💕🥣
The baked beans would go perfectly with the mashed potatos 😊
the one pot creamy mushroom pasta by pick up limes is really really good!!
It warms my heart to see indian whole spices and powders being used and its flavours being enjoyed. Love from India ❤
I appreciate you sharing your mistakes. It can be hard if I substitute the wrong thing or don’t quite have the right thing at home but want to use it up, and I try to eat the entirety of the meal, even if it isn’t the most tasty.
I am the weirdo who thinks braised red cabbage is the best part of Christmas dinner. I don't need a recipe myself but I'd love to see you make it to get more people on the braised red cabbage bandwagon. It's so easy to make and also great as a hands off side that you can do to maximise the use of the oven while you're roasting something else if that's something one is thinking about. Also makes well ahead to warm up, and very resilient as leftovers. The dream dish! 😂
My Gran made this every Christmas and I always looked forward to it ❤️
Googling braised red cabbage. Sounds good 😉
Blending tomatoes in the tin might be the smartest thing I've ever seen!! Genius haha
Mashed potatoes are so good! I’m a little sick now, got cold 🤒 and mashed potatoes is something that reminds me home and comfort. Thank you for the video! ❤
Blending cauliflower really smooth, and adding a spoonful of a vegan cream cheese or cream makes a great base for a cream sauce.
Yes bangers and mash! I enjoyed it each and every time I passed through the Dubai Airport at the Irish pub. When I finally made it to the UK, I ordered it at just about every meal. It's so good! I make braised cabbage quite often. I've never used purple cabbage, though. I am here for it all!
Vegan cream- I like using unsweetened coconut cream from sprouts. I do find it toobe a bit oily so I use it in small amounts for an entire pot. You don't get the coconut flavor like many imagine. It works well for curries and any other dish. I'm hungry now and I just ate breakfast. ❤
Ohh, I would absolutly love the red cabbage recipe and mushroom gravy 🙏
I love making a sauce with whipped silken tofu, bit of pasta water, nutritional yeast, pepper and roasted garlic. It’s super smooth and creamy and I love it!
I'd like to see a braised red cabbage vid!
I always like to add ground nutmeg into my creamy pasta dishes. It adds some really nice warmth of flavour to it which is sooo comforting 😊
Thank you for sharing these cozy videos. They are perfect for the season!
I use hummus instead of vegan cheese options when I make pasta. It may not be exactly what you are looking for but it really does give the pasta a very creamy consistency.
In my household we make a vegan "mac and seeds." For the sauce: whisk together 1/4 c tahini, about 1T of sour stuff (we usually use 1t each of balsamic, cider vinegar and lemon, if we have all 3), 1T miso, and then nutritional yeast, pepper and/or mustard depending on how we're feeling. This makes a very thick paste, but once your pasta is cooked, ladle in pasta water bit by bit and whisk it until the sauce becomes smooth. Season to taste (it may not need more salt, depending on your pasta water.) The nutty and vinegary flavors go really well with onion, summer or winter squash, cabbage, and beans. Also works well as "swirl" over pureed squash or carrot soups. I am pretty sure this is from a cookbook and not my invention - but I forget which.
Backmarket looks so good! Never heard of them before and didn't think they'd be available in the UK. I'm definitely going to check them out and love that they're B-Corp Certified! Also love that they offer everything from laptops to smart watches and home appliances. I realise sound like an ad but refurbished is definitely the way to go! :)
I love your cooking videos!!! You always have the best recipes. Thank you!
For the bagels (as I also make my own), I found that the ball and hole method is fine, but I leave them to rest after balling for at least 30 minutes now to get them very relaxed. Then once I put a hole in them, I stretch them out a bit and flatten them with my hand. It’s helped a ton with keeping them from getting bun shaped!
I find you have to make the hole a lot bigger than you think, then it sort of shrinks and is the perfect size once boiled.
Snow already; wow! Where do you live? Very lucky 😉😆❤️
The country crock heavy whipping cream works well for savory applications! It’s not sweet at all and it doesn’t split in hot dishes. I use it in soups all the time.
Loved the “Don’t be me” about the marmite. We have all had a moment like that with one ingredient or another. And by the way, I love the creamy vegan pantry pasta from Rainbow Plant Life. Maybe give it a whirl.
The ball method works for begles but you have to stretch out the circle far more than you expect because they shrink during the rising and baking process. I think that you might also over rising them during the second rise.
For the ear on your sourdough bread, try cutting a bit deeper.
All look so delicious. Curry is my go to fall food.
Love red cabbage prepared every way!
It took me a while to get an ear on my sourdough loaf as well. What worked for me is after folding and shaping, place dough in the refrigerator overnight. The next morning preheat put your dutch oven to 475 degrees F. Take dutch oven out when preheated and plop cold dough in then slash slightly off center in one quick smooth motion (a jagged cut won't give you the result you want). Spray with water, replace lid and bake for 20 minutes. After 20 mins, remove the dutch oven lid and reduce heat to 450 degrees F. Bake for another 23 minutes.
I just bought myself a new (old) Ipod on Back Market. Thank you for the recommendation!
Immy would you mind including the shepherds pie recipe in the Doc? It looks delicious and I’d like to give it a try next week!
Good to know about Black Market! Here in Minneapolis we have a place called Free Geek, and they take donations of all kinds of electronics--- used or broken, computers, TVs, stereos, game systems-- and they work to fix them or break them down into usable parts. They use a lot of volunteers and train people. I'm so glad to have a place to donate electronics and keep them out of the landfill. They have a thrift shop where they sell refurbished items.
Lots of good recipes in this episode-- I look forward to trying them!
Beautiful video ❤
For the mushroom pasta, I’d suggest adding either some tomato paste or Turkish “kahvaltılık sos” (a mix of red pepper paste and tomato paste with walnuts and some spices), it really boosts the flavour for me when I make a similar pasta dish 😊 I also add dry white whine but I guess some water+vinegar for deglazing can also be used.
I’m in the UK and I made our own baked beans whilst we were weaning a little. As alot of baked beans contain salt and sugar.
I used to work at a gluten free bakery and when we shaped our bagels we started by rolling out a ball then squished it a bit. Then you would poke a hole through the center and then roll the dough around your fingers to get the rounded bagel shape. Hope this helps with the shaping
Red cabbage is so tasty! Should’ve kept it in! ✌️side note: your bread making skills impress me every time I see them. Worts and all 😊
My creamy pasta dish: cook pasta al dente. With the last 4 minutes, add small chopped broccoli.
Roast chickpeas with preferred seasoning.
In a pot, bake onion and garlic. Add spices like basil, salt, pepper, maybe a bit of spicey stuff if you like. For 2 persons, add 200ml soy or oat cooking cream, i believe it is called single cream in english? Lower fat heavy cream basically. Also add 60 grams or more if you like of nutritional yeast. Strain the pasta but save a bit of cooking water. Put the pasta in the cream sauce, add pasta water if needed. Top with fresh basil, sundried tomatoes, chickpeas and if you like some roasted pinenuts and vegan cheese.
Takes about 15min to make.
Yes please, I would love to know your recipe for mushroom gravy and sausages with braised cabbage!
Your shepherds pie looks amazing yes yes please include the recipe in your next video Cheers
I'd love you recipe for bangers and mash with braised cabbage and mushroom gravy! Sounds delicious!
My brother-in-law always makes us a vegan mac and cheese when he visits. He makes the ‘cheese’ from cashews and butternut squash. It’s a rare treat (we don’t love how expensive and unsustainable cashews are!). More regularly, my husband and I have started using crème fraiche instead of cream in creamy pasta dishes. I don’t know how much you like vegan crème fraiche if you’re not that big on dairy alternatives - maybe something to try your hand at making yourself 👀 Loved these recipes, and loved that you included them even though they didn’t all go to plan!
everything is so pleasant to watch
beautiful 💕 if you need a hand with your sourdough, you could try scoring deeper and just go for it with the blade! One confident 45 degree angle slice and you're there :) let me know if you want anymore tips! x
I love this cozy video! Thank you for your Inspiration :)
Whenever I have a craving for creamy pasta, I cook an adaptation of the Italian dish "Pasta e Fagioli". This is actually a kind of pasta soup with beans, but I use much less water and I puree some of the beans (preferably borlotti beans) and so it has a velvety consistency and is similar to the taste of chestnut purée. Sending love from Berlin across the Pond
nice video. when preparing baked beans, add a little starch - then the tomato sauce will be very smooth
For some creaminess, I always love some blended silken tofu 💛
Oatly vegan cream is good replacement for creamy pasta dish
Elliot homestead have a great video for bagel shapping
Definitely want to see the bangers and mash video!!!!!
This was a delightful video. I make the same little foibles when I am cooking but as long as it's edible, that's what counts! lol
Lovely cozy and honest video✨
I love your videos. I love your recipes. I love your content. I love your aesthetic. I just love it all!
Thanks for your video. I love mashed potatoes too and don’t understand when someones disses the tater! About the cheezes, I’ve been experimenting with cooking veggies and cashews and putting it in the Vitamix. For example, for Mac and cheeze, I put in onions, garlic, little potatoes, carrots, butternut squash, appropriate spices and cashews in a pot with a handful of cashews. Cook until tender and put all into a high-speed blender and then blend until creamy. It really hits the spot with creaminess and has multiple uses.
Thanks for the video 👌I'd love the red cabbage recipe. I love red cabbage but never cook it at home because I've no idea how :)
Love the video! I make a creamy pasta similar to yours, but use the creamy part of a can of coconutmilk instead of cream with a little bit of parsley and it always turns out delicous!
For a creamy autumnal pasta, I can really recommend pumpkin pasta! I have been using the recipe from frommybowl for years now, and I look forward to having it every autumn.
The pumpkin marinara from cookie and kate hits too. Technically vegetarian but easy vegan swaps for the butter and optional parm on top
Looooooooove baked beans on toast. Also, Immy, with the blended the tomatoes right in the can: you are efficient, not lazy 😉
Commenting very late! But look up Pumpkin mac and cheese!! It is my go to alternative! I like the Minimalist Baker's version.
I am listening to you talk and it is just hearing myself in my head. I hate vegan cheese as an Italian it ruins my pasta dishes. I have a creamy mushroom pasta on my channel Lex's Italian Kitchen. I am too on my sourdough journey and bagels with sourdough for first time is on cards tomorrow so thank you for being real and sharing your beautiful recipes and also your ones that you are not happy with xxx
Hi great meals you made nice an healthy an hearty,love watching your channel so inspiring 😊❤🌏🌏🌏🌏🌏🌏🌏🌏🌏
Sharla in Japan made a vegan version of mac and cheese with vegetables and nutritional yeast. It's super yummy and rich. If you search for "vegan mac and cheese" on her Sharmeleon channel you will find it :) It's from 7 years ago.
Try making a bechamel for the creamy sauce using equal parts butter/flour and then soy milk or alternatively if you make your own cashew milk and add it it thickens really nicely to a creamy texture. Or even a blended silken tofu creamy sauce with nutritional yeast
Great video Immy! One of my favorite things about you and your content is that you leave in the “mistakes.” I am always adding a little too much or too little of something, forgetting to do things in order, or letting something get overdone that was otherwise going great. Leaving in your “imperfections” is truly so beautiful and does wonders normalize the fact that every recipe is an experience onto itself and should be appreciated as is without the pressure to make it “just so.”
I'm so thankful you worked with Back Market. I'm in need of a different phone and had been looking at Back Market but honestly wasn't sure if they were sustainable/ethical. I feel more comfortable using them now.
Your videos provide me with so much comfort and relaxation, thank you for all that you do
This is what I needed! Let's see that banger and mash!
Beautifully simple + honest video. What delicious recipes and I love that you shared when things didn’t go quite to plan. 😂 Always get excited to watch your videos when I get a notification. ❤❤ Ps. Please share the braised cabbage recipe! 😍
Coconut milk is great for making creamy pasta dishes!
I really love traider joe's cashew cream maybe It could work for you too (It is with coconut cream, but it's not sweet) - great for curries also and I love to eat it as a salad dressing with salt, dill, and garlic.
try to make the pasta dish with a pureed block of plain Tofu! besides that you can leave it exactly as it is. Instead of Tofu pureed white beans will also work. it's great because you add protein and creaminess, but you don't really taste the tofu. you can add a bit more butter if you want more fats, or nut butter also works well (especially cashew or white almond)
I've seen squash blended fine used in mac and cheese.
I've been experimenting a lot with potato/carrot/nut.yeast/coconut kefir or almond powder/garlic powder for the cheese type sauces particularly with cauliflower or pasta, add some fresh herbs. I do like vegan cheese after 25 plus years without this luxury but I don't want to be eating it everyday as I could easily! Also making a gravy or fish pie liquor or just a creamy pasta sauce with sautéed leek, garlic, mushrooms (king oyster mush oh my!) and add chickpea flour, milk, veg stock and tiny bit Tamari which is very forgiving of any roast or mash when piled ontop. It's fun to play. Usually I am very enthusiastic adding in flavours so I get the marmite-gate affair. x
i would love the recipe of the braised red cabbage!
Yum that shepherds pie looks incredible.😊
I recently saw a video that used cauliflower, onion, garlic and butter (I think) to make a creamy sauce by cooking then blending
Shepherds pie (loosely)
Two carrots chopped finely
Two celery chopped finely
Two onions chopped finely
1/2 pounds Mushrooms chopped
1/2 a head of garlic roughly chopped
Herbs (parsley thyme sage or rosemary)
2 tablespoons Tomato paste
1 teaspoons Marmite
2 tablespoons Soy sauce
2 tablespoons Balsamic vinegar
1 cup dried brown lentils (soaked overnight)
Salt and pepper to taste.
Brown onions then add carrots and celery. Add in mushrooms and stir. Add in garlic and stir. Add in the desired herbs. Stir in tomatoe paste and let simmer for a several minutes before adding the marmite, soy sauce and balsamic.
Let cook on the stove till vegetables have softened.
Top with mashed potatoes and bake till golden on top.
i love how you were so honest in this video about how you ruined a couple of the dishes :D!
For sourdough scoring I recommend quick, confident slashes to get it to open nicely! This will come with time so keep at it. I also find scoring much easier if your loaf has had some time in the fridge to firm up first. I often do the final proof in the fridge overnight. Changing out your blade might help too. 😊
I like making cashew cream for pasta dishes. But have also been successful with tofu cream. It’s soft silken tofu that I immersion blend. Whatever I don’t use in the pasta dish can be turned into peanut butter pudding with powdered peanut butter and powdered sugar. Or just thrown into a smoothie.
Love braised cabbage and hope you make a video with it!
Agree. I always make cashew cream as it’s more suitable for savory dishes.
Also love bangers and mash!
I hope you're working with the high altitude suggestions because.... It's a HUGE adjustment for Colorado baking. I'm talking, some recipes have required an extra 1/3 cup of flour. It's no joke up there. Luckily vegan baking works really nicely in Colorado, probably due to the dryness? Not sure but I haven't nailed the baking since I moved to WIsconsin over 2 years ago. Colorado is just so different for baking.
I don't know what brazen red cabbge is but I'm looking for nice recipes to make with cabbages so I'd love if you included it in a video 😊😋.
Would love a braised cabbage recipe - all of todays dishes look delicious 😋. Thank you 😊
Yes please do the mash and cabbage recipe! I tried once blended roast cauliflower and cashew sauce, and it was really creamy! 😍
I just adore how peaceful your videos are! where is your apron from??
Braised red cabbage rocks! By all means make some.
Lazy??? blending the tomatoes in the jar is SO SMART!!
Have you tried blitzing up cashews either with water or plant milk (depending on how creamy you want it. It doesn't take a lot of them and you can flavour the mix however you want. Just about to have a go at the squash curry - looks delicious!
You can make a carrot sauce for pasta. Here's a recipe:
two large carrots
one red onion
garlic
1/4 cup cashews
3/4 cup unsweetened almond or soy milk
1/2 cup vegetable broth
salt and pepper
1/4 teaspoon smoked paprika powder
fettuccine or pasta of choice
Bake the veg for 10 minutes. Add everything to a blender or food processor and blend it. Cook it 2-3 minutes, serve over pasta.
Really interesting recipes, I would love to try the Shepards pie. I’ve also seen a lot of recipes that use cashew nuts and nutritional yeast for a creamy pasta.
Looks delicious, and love that you don’t have to peel the squash- makes all the difference!
But do you eat the peel?
@@cleveille05 When you cook Kabocha Squash the peel goes really soft and is totally edible and delicious. The cooked peel is not tough, you don’t really even notice it. I think this is true for many types of squash, but for sure it is true for Kabocha Squash. Hope this answers your question. Ⓜ️ary
May I suggest Rainbow Plant Life's Mushroom Strogranoff? It's one of our deep winter staples! Its amazing!
I’d love to have a video dedicated to your book recommendations as of late!
I bet adding flax to the shepherds pie would help it hold together if that’s something you like
Your videos make me want to move back to denver
I love your videos. I’m going to London in May. As a vegan I was just wondering if you could maybe recommend a guide on the best places to eat or just like cool things to do there. If you need any video ideas…I know that’s a little off your normal vids but just shooting my shot haha
Braised red cabbage is sooooo good! I would be very interested in seeing your recipe!
My partner grew up on his German grandmother's braised red cabbage, which we've been trying so hard to replicate in a vegan-friendly way (the traditional version relies heavily on bacon fat for flavoring). I'm also a huge fan of braised white cabbage, which I cook Southern-style with a ton of vegan butter and sausage sauteed until super crispy. It's great on its own or with some mac and cheese for a full meal. (Totally agree with you about vegan cheese though - the best alternative I've found so far is Goodles' vegan mac, which doesn't have that weird fake cheese flavor.)
I’ve made the same cream error before and had a sweet mushroom pasta dish. Oops. I ate it though 👍🏼, no sense on wasting food.
Shepherd's Pie recipe please (it's missing from your Google doc). Thanks and cheers.
I tried to make a sourdough starter a couple weeks ago and it didnt go well, so i am enjoying living vicariously through your sourdough!
I would highly recommend the channel Elly's Everyday. I followed her instructions on how to make sourdough, back in early 2020 and I still have the starter and use her bread recipe/pizza recipe all the time.
@@TJ-kz1ul I'll check her out, thanks!