Food prep for the week ☀️ 2
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- čas přidán 1. 08. 2023
- Today we are food prepping for the week, where we are preserving, baking and pickling fresh produce. This is just one of the ways I try to minimise food waste whilst also having those fresh foods all throughout the colder months. I also love to meal prep for the month, so I'll be exploring new recipes and creating more sustainable and zero waste food content soon.
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» Focaccia: / cqa31uus8or
» Tempeh: / cnpuejqmnyc
» Pickled Jalapeños: Vinegar & water 1:1, sugar & salt 1:1
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#lowimpactliving - Jak na to + styl
Not to brag or gloat here… but can I just say that throughout the past year or two, your bagel baking journey has elevated my homemade bagel baking game to new heights. Yes, I jumped on that bagel baking train along with you, Immy, and what a ride it has been! This is just a small example of the positive influence and creative inspiration that I get from you!! Mmm… homemade bagels!! So much love!! PS - you can bet I’ll be jumping on the English Muffin train along with you when that train is in the station. Ⓜary🥯🥯
i love that you’re trying to go through your cupboards to avoid wasting food! ❤️
Just as your video popped up on my screen this morning I was reading about leisure. By definition, leisure is time away from work. Whilst I know that you, Immy, are working away in your cute little Denver home to bring us Vlogust, your videos are a true form of leisure for me. Each long-from video provides me with an opportunity to reflect, to think, to learn, and to appreciate life. Today’s video gave me the opportunity to relive and deepen the joy I feel when making food from scratch in my summer kitchen… even tho’ I complain about all the dishes… haha!! For us, tonight’s dinner will be a sticky broccoli and crispy tofu stir-fry featuring a big ol’ head of fresh broccoli from the garden. I’m so excited to follow along on your canning journey, as preserving summer’s bounty is an incredibly fulfilling experience. Thanks, Immy for bringing this calming bit of leisure to my morning. Ⓜary💕
Hey Immy! I have a question for ya. What are your kitchen essentials? Oven, Instant Pot, Mason Jars, etc... I'd love a video or a list of the things that make all of your creations possible :)
Making things from scratch always seems so daunting until I watch your videos ❤️ thank you for sharing!!
Love that you’re working on reducing energy use as you’re good prepping
I love that you try to maximize appliance use per time. Making enough beans for multiple meals or planning to bake two things when the oven is on. Also, so excited to see that you got a food processor! I cant wait to see all the yummy foods you will make with it. Everything in this video looked so good! Thank you for sharing!
I just love your videos - so calming, and aesthetic yet extremely helpful for all of us who are trying to do our best to minimise waste. 🧡
Would love to see more about canning and food preserving. :)
Canning food is so relaxing and so nice to open in the middle of winter and taste the summertime. I use the Ball Blue book for canning. One that I have gotten recently and find absolutely amazing is called Canning for a new generation by Liana Krissoff.
My tomatillos have just started coming in as well and I am trying a fermented tomatillo salsa. Hope yours turns out great. These videos are so motivating!
I love your meal prep videos…I find them calming 😊
I love these types of videos- so practical and appealing!
Green salsa is the first thing I tried canning - it turned out amazing! We absolutely loved having fresh homemade green salsa throughout the winter. Highly recommend! Don't forget to add acid like lemon juice for safety. If you can make tempeh, you can totally can food from your garden. Best of luck!
This is also one of my goals learning how to preserve better, grow more food in the garden and making it last through the winter with my preserves ❤
Love all these recipes and all the tips and tricks for living more eco-consciously!! 😍 You’re definitely inspiring me to become more active in the kitchen ☺️
Love food prep videos - they inspire me!
Love this! One thing we started doing is capturing the water when draining then letting it cool and watering our plants. The soy water is great for plants. Thank you for sharing your tips and mindfulness!
I can every year and it is very easy! I sanitize my jars in the canner between batches (most people say use the dishwasher). Just note that elevation makes a huge difference in processing time :) Large canners and jars are pretty common at the thrift stores so there's a bonus!
This one made me hungry! You sure had a productive day! It's getting me thinking about what I want to re-stock and preserve.
I always use "natural" slow release on the instant pot. Because it continues cooking while its still hot and pressurised. It can save some energy since you cook it for less time when its using energy and i also think things taste good when cooled slowly
Looking forward to the next one. Love watching these
Wonderful video - you make it all look so doable - thank you.
Nice job growing big tomatillos. We grew them for two years and mostly got small ones, but still enough salsa verde to last for years. Canning it isn't hard and you should give it a go. There are a million videos to help you on your way.
Now I really want to make Focaccia! Yours looks awesome! ❤
Oh yey I am so happy you call your series Vlogust/Vlaugust! I am excited for every video, thank you Immy, have a nice August
Thank you so much for this simple yet very inspiring and beautiful video ❤
You are so welcome! Thank you so much for taking the time to comment and let me know xxx
I just ate breakfast but then you pulled that focaccia out of the oven and I am drooling and hungry again, LOL. It looks so beautiful. I was going to pickle today and I may have to go pick up some jalapeños from the market because I love pickled jalapeños as well. Beautiful video.
These kinds of videos are so inspiring!! I bought a great tomatillo salsa at the farmers market last week, but now I really want to try to make my own!
Beautiful video Immy!! ♥️
ahhh youre so awesome and inspiring!! cant wait to try some of these!
Enjoyed your video, as always! Salsa verde is one of my favorite things to can. I usually do it at the end of the year and use green tomatoes rather than tomatillos - it’s a great way to preserve all the unripe tomatoes that are in my garden just before the first frost.
Where do you get your tempeh starter? I’ve not had good luck with the ones I’ve bought online.
Love your work Immy ❤
*so* excited for every day posts. :)
WATCH NEXT: Food prep for the month czcams.com/video/dylQSG3HbjE/video.html
One thing I wish I started making from scratch sooner is peanut butter. I never knew how easy it was to make and customize to your liking! Literally just peanuts in a food processor for me. 🥜😋
I know its wild right!! I love how you can change the taste with different roasting times too rather than adding a whole bunch of ingredients!
Because of your videos I started making my own tempeh and it's soo good! ❤
I loved this video! I want to try all of it, especially the tempeh, oh wait, the salsa and the focaccia...
Great video Immy, your focaccia looks delicious! What starter do you use with the tempeh? I’d love to try it but couldn’t see it in the linked recipe. Thank you x
I also love natto! I really need to figure out how to make it too!
Please more videos like this!!!❤❤❤
I'm so interested in making tempeh! Any recommendations for the bread proofing box?
4:30 I NEED to pop that bubble 😫
Amazing! 👏
very tasty video. I hope our jalapeno pepper with have some nice chillies this year. I want to pickle them too! I have my tempeh starter ready, just need to figure out the incubator :/
Hey Immy! Thank you so much for your videos- they are incredibly inspiring. I had a little question about the beans, maybe someone can answer it: When you cook your chickpeas yourself, can you also get aquafaba in the process?
I tried making natto from spores I bought on Amazon and it was good but it didn't quite match the one from the grocery store, it was more stinky and less stringy. When I used the one from the store it matched exactly the store bought one, if you try to make, fyi. So worth it also.
I like natto also..got mine from Hmart too. Never thought of making it.
Learning to can has been something I've been interested in for a while. It's a bit intimidating though!
I’d love a video on how you store your produce. I joined a csa and love it but am lost on how to store all the beautiful veggies. Like what do you do with a giant head of lettuce? I’ve just been reusing old plastic bags which is not very inspiring or enticing. Keep up the good work. I have been really into your recent work!!
I've heard lettuce soup is good
maybe a random question, but are you happy with your folding proofer? I've been thinking about getting one for sooo long already!
Love your videos so much l end up watching them twice 😊❤🌏🌏🌏🌏🌏🌏🌏
Ive just found you and subscribed. Where are you? Not UK? Its cold here...? It looks sunny there.
hi! do you sterilise your pickling jar before using it? just wondering what your thoughts are about whether its necessary. thanks
Hi Immy! I know this is late but… do you deshell/hull all of your soy beans when making tempeh? I tried doing that once and it took so long!
It is so funny how you pronounce jalapeño 😂😂 JALAPINO!!
i almost never comment on yt videos, but my god that bread looks/sounds heavenly 😍😍
Do you have a brand name &/or a link for the glass coffee strainer you're using at 8:40 in the video?
Sooooo useful ❤❤❤ love your videos ☺️☺️🩷🩷
Do you refrigerate your peanut butter?
Making miso takes minimum 6 months and that's for a white miso paste. I make a quick ferment miso which I really love and am happy to share if you'd like.
Please share!
@@airari24 sorry for the delayed reply! So...just to caveat that quick ferment miso is not the same as a product lovingly fermented for a minimum of 6 months at room temperature regularly stirred and the white mould scraped off the top but I really like this technique and its fun! To credit where its due I didn't make this technique up.
Things you'll need: a variable temperature yoghurt maker like the Kuvings brand, rice koji (I LOVE the Meru miso brand available where I am but see what's available near you and the kind of koji will vary how your final product turns out!), non-iodised salt, soy beans
Soak your soy beans overnight and cook them until soft. Traditionally a red miso has the soy beans steam cooked whereas white miso beans are boiled but I always boil mine, typically in a pressure for speed. Drain and weigh your cooked beans then add to a food processor and process until smooth. I personally like it a little chunky.
In terms of ratios, there are a lot of different recipes out there. I personally like a 1:1 ratio of koji to bean weight and around 10% salt mainly because you're less likely to have other moulds grow in a quick ferment but adjust your salt ratio to what you feel comfortable with. You can go from 5% up to 20%.
To your processed beans, add your koji and pulse to mix it through then add your salt and pulse to mix it through thoroughly. If its not processing well, you can add some bean cooking water to thin it out a little.
The fun part is adding it to your yoghurt making container. Roll the thick mix into balls and throw them into the container. The aim is not to have any air bubbles. Pop a baking paper/parchment paper cover over the top to stop it from drying out. You want to ferment the mix between 55C-60C for 3 days. I've never gone past 3 days for fermentation just because I dont want to use the electricity for that long but you could, just monitor for any other moulds growing. White mould is acceptable, just scrape it off but be wary of any other kinds of mould and of course use your good judgement. I also try to go for around 56C as the fermentation temperature, I found that higher fermentation temperatures somewhat killed off the koji mould and dried it out.
Some resources you might want to consult are czcams.com/video/KKO6ELmtwHY/video.html and czcams.com/video/58gLRp2EoG8/video.html&pp=gAQBiAQB or czcams.com/video/lPzXkvePQgk/video.html or czcams.com/video/W82lDlfhnw4/video.html&vl=ja
Just remember, your miso final product is the sum result of the fermentation time, ingredient ratio and ingredient types. This is just a framework for you to make something which you love!
Any questions just give me a shout.
OK but where is that adorable kitchen towel from? Is it thrifted? If it is, that is such a great find!😮
haha thank you! My husband's mum bought it for me for christmas from a little shop in Ann Arbor, Michigan.
Do you freeze your beams?
Why do you release your instapot outside?
Could you share the recipe of focaccia?
Hey you, just stumbled upon your channel today. i was wondering which dripper you are using for your cold brew..?!
found it..pure over, right?
how do you store your self cooked legumes? I find myself struggling with eating them up before they go bad, so I think I might be doing something wrong. so far I have just stored them in a jar in the fridge
also this is my first video from you, and I have loved it a lot and am excited to stay :)
Maybe freeze it?
@@brachak.99 yes that's what I'm doing now, and I'm making Hummus out of them, but sometimes I see people storing them in the fridge for so long and I wonder what trick they use, or whether its my legumes maybe that don't last that long
Freeze them
Add roasted pineapple to the Tomatillo salsa 💃🏽
This was really interesting. I wish I liked pickled food but alas it's a hard no from me.
Mmmmm
Laura Soybeans has the varieties you're looking for.
I've never seen or heard of tomatillos 😮
Not a very vegan friendly book you’re using there with reference to animal testing so I’ve opted for a vegan specific book, Fermenter: DIY Fermentation for Vegan Fare by Aaron Adams instead. Oh and I bought mine secondhand 😅
Why waste the stock of the soya bean why not make a soup x
Why are you not using the water from the soyabeans in the garden? Should be very good 🥬🥦🫛🥒🌶️🫑🌽🥕🧅🥔