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As a veggie with a chemistry degree, I love this. So few scientifically literate veggie people and it gets a bit lonely.

awww same. i love traveling and i recently transitioned to whole foods plant based. i had a long list of vegan restaurants saved for different places i plan to visit and i removed the bookmarks and switched over to saving tea rooms/houses. glad you found a new travel interest and some snacks. 🤎

Hère in France, i Can buy grounded black sésame paste (puree), it's just like almond cream, So i can just add kuzu, i will try it soon, probably as desert ! 😅

Interesting recipe! thank you!! :)

Can I use Angel rice leaven?

Some people use turmeric for color

Can these be used with a bowens mount and softbox to give softer light and does it come with that globe modifier attachment? I have the godox ad200 and the bracket does it fit into that? I also have a bunch of godox softboxes all bowens mount, would this work and is one light bright enough or do you need 2?

Please don’t freeze it. The taste changes, it’s not good.

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I used to have a Buddhist cookbook--The Enlightened Kitchen--that featured this recipe, and I never tried it because at the time I found it odd, as someone who prefers her asparagus simply steamed and dressed with just lemon juice and tarragon. But I am interested in trying it after seeing this. Thanks for posting 🙂

The heat only started hitting London this week and now it got cooler again (thank goodness! I think hot summers are overrated 😂). But this is a really nice dish to have just cold and you can make it with green beans or broccoli. Anyways hope you all like it ❤

I would avoid sugar and leave it on the savory side, other than that, it looks good 😋

Where can I buy?

Thanks for this video ❤ Will this recipe still work if I don't use yeast?

I thought it tasted like cloves.

Hi! I wonder what can I do with the left over liquid. I'm thinking to make a soup with nori and sone veggie but I'm not sure.

Niceeeooh

Proxies like Zenmarket had made buying japanese stuff way easier. Now when I go to Japan I just spot the things I want and buy them afterward. I remember one day having send from Japan to France a medium size box of japanese curries and paying more than 150dollar fro the shipment ahahah

How should I know when the valves are pressurized?

Looks delicious

Very interesting recipe that I’d like to try one day, have you cooked with cigu, an Asian tuber that’s in season at Lunar New Year? It’s like a starchier potato either way a neutral flavor. My mom would stuffy it with cured pork. Do you have any recipes for this?

Did you try making them with Einkorn or Emmer?

Did you mean rapeseed oil?

I just got your book, wowwww it’s GREAT!! Thankyou for another WFPB oilfield free recipe! Can’t wait to try this one!!!! 😍

These look delicious, and also very good for you! I imagine, because ground, hydrated flax seeds have properties similar to aquafaba, the buns could benefit from adding hot water to some of the flax first, before making the dough, to get a fluffier result. Maybe? Thanks for posting this 🙂

Do you happen to know if a gluten free grain, such as Amaranth, may work in place of the spelt? Or even basic gluten free flour? I can't have gluten, but I totally want those steamed mini buns (they look yummy) and wasn't sure if it would work if gluten free.

Greetings from El Salvador! I love ur vids and you have a great taste in background music!

I did try this recipe with just plain all-purpose flour and of course, it was really fluffy. I do think it's worth pursuing a whole-food plant-based lifestyle in stages...having it work for you. Personally, I think oil is something I'm quite strict on just because it's a contributor to leaky gut which is why I originally stopped cooking with it due to the allergic episode of 2022. But when it comes to carbs, I'm a bit more lenient especially when it's mixed with things like hearty flaxseeds (like if i'm making white rice, I always cut it with lentils). It's just if you're lucky, this whole food journey is longggg...marathoning into old age. Maybe go in little by little at first. Entice yourselves into it😜Start adding more veggies and beans to your diet (even just 1 extra serving). And I think to know that sometimes the body/mind just doesn't behave like you want it to. And even if you let it slip a bit - that you come back❤

You cant so not so what so ever saying the best tikka masala. Your not indian. Create (Veganizing) your own cultur recipes. You will never by able to do the best when it's not your's. Be mindful and have respect.

Kya gusto gusto Yan Kasi mahilig aq mag tanimn ng mga fruits sa small garden on my home father 🏠🏠🏠🏠I love garden my father home🍓🍓📱📱🏠🏠🏠💜

I love picking strow is two topno#2 Iko e strawberry is top#2favorate awws yummy ijust dream to ( farm ,) 🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🏠🍓🍓💜💜💜

Next spice shud be *stone flower spice/ruffle lichen or pathar ka phool or kalpasi* in ancient india .its also used rarely now and is mostly used in ayurveda today.its intresting because its actually a type of lichen

Long pepper is from north india ,black pepper from south india and red long pepper is from indonesia...romans used long pper from north india first then shifted to south indian blak pepper or black gold that made south india the richest province in world for almost a millenia.the long pepper tastes like black pepper mixed with gonger garlic paste (slight sourness)..greeks and romans used it for medicine,food and also to flavour wine..

The flavour is similar to blackpepper mixed with ginger garlic.

Actually black peppers and long peppers wer from india .its the chilli peppers and green chillies that came from south americas as replacement bcz europe was going broke buying all the "black gold" black pepper and long peppers ...the red long peppers is from south east asia

You deserve Subscriber and I did it ☺️

This looks very similar to the Klarstein Marcia.

Crazy how the tofu goes yellow when frozen. Turns out I had a block of frozen tofu all this time, for some reason I thought I froze some cheese 😂 your video helped identify this item in my freezer.

In South Indian cuisine, we pressure taro in water for 1 or 2 whistles (in the old-style traditional pressure cooker). Then the skin just slides off with minimal peeling, leaving behind a smooth starch vegetable. That is cut in pieces and tossed with basic spices (turmeric, red chili powder and a little salt). I also love to just eat the cooked taro itself, very nice sweet savoury starch taste.

That looks so nice!! Now I have to find some taro to try bc it sounds yummy!

Thanks for this :) needed the tips

You can seive it 2-3 times and the ingredients would mix homogeniously.

Can i use a standmixer to knead instead, thanks.

This taro dengaku recipe looks incredibly delicious and innovative! Im loving the creative use of miso glaze, definitely sharing this vegan gem with my friends