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Does your cat vegan?

Obsessed with this series. I wonder if it would work with fresh peas.

I made this bread and noticed a sort of gummy kind of chew for one or two bites, just in the center-most portion. Is that normal or maybe a sign I needed to bake it longer? Flavor was fine and it had the texture and look of bread as expected. Couldn’t put my finger on why it might have that “gum” bite here and there since I didn’t add xanthan.

I love the way you say Tofu...cracked me up...

I just soak overnight and blend the lentils and water together then press. No waste that way.

Looks like bushman bread

Wonderful tutorial.

Very cool. Luxury tofu. Who knew?...

I know this is an old video but the link isn’t working for me for some reason but where can I find the actual recipe? It looks so freaking good

Thank you soooo much Mary dearie, Peanuts are my fav❤️💚🇳🇬

coffee beans tofu

Hi, If you turn the starch into flour, can you use it like cornstarch/cornflour?

I’d recommend scoring before doing the last proof. Mine went flat doing it after. 😢

I'd love to see a high protein low carb focaccia!

But isn’t the vital wheat gluten inflammatory for our body ?

SOLUTION: reduce time straining out pulp. Capture the liquid in a 2-step process. Step one, strain out most of the pulp in a course metal strainer, then, step two, use the fine woven bag. So much pulp gets caught fast in the first step.

I don't have the patience. But nice to watch.

Is there any alternative for the wheat gluten? It always bloats me

Just amazing!! Thank you 😊

I don't make my own tofu - I can't afford a good press yet, it's definitely on my list - but I've been making ricotta with soya milk and lemon juice and it turns out beautifully. Such a great ingredient for both sweet and savoury dishes. Thanks for making this video, it was really informative and fun to watch.

I’m going to try this with cold fermentation to see if it improves the yeast flavor, and add a bit of vinegar for tang. You would probably really like the bread recipe on the King Arthur Keto Wheat Flour bag. I don’t know what they put in that flour but it’s miraculous. I still try alternate keto bread recipes or cut their flour with other gluten free flours to further reduce carbs but boy is it something else!

If anyone is worried about the maple syrup or honey, substitute inulin powder. It works great, I’ve had no issue with rise using it compared to traditional sugars. I’ll be interested to try this with potato water and see if that helps moisture retention.

Would love to know if you or anyone has tried making this using the tangzhong method, maybe as a version for dinner rolls? Also have you ever gotten two rises from this or just one after bench rest, and shaping?

"I don't know why the bottom is so scratched up, I never use metal in it" 6:32 loud sound of scrapping with the metal slotted spoon in hand.

Do you have any suggestions for adapting the recipe to make Pita-pocket style bread instead? Or would the air pockets of this naan be enough?

2nd time trying this recipe. Worked perfect 1st time & my hubby threatened to leave me if I served him soy tofu ever again. 😂 I tried to make the crackers with the “pulp” and I didn’t have parchment paper & it was too thick. But My daughter suggested falafels. So we’ll try that today.

I suspect the heat caused the pumpkin milk to curdle by itself because of the fat content unique to seeds of the melon family. In Nigeria for instance,we eat what is called egusi soup( a stew actually).This is from melon gourd seeds. Dried up and ground(or dried and toasted) and tossed in water or heated palm oil,you get the 'curdles'.

How would you judge protein content of the final product?

would it work with almond flour

I made your recipe w roasted peanuts at work and the result was awesome! using almond milk and xanthan gum to make vegan froyo with it for the menu!! so excited to come in tmrw and have a taste :) thank you

Thank you so much! I am a pure vegetarian slowly transitioning to vegan, this recipe was so helpful ❤

just soaked those black beans. i am going to make burmese tofu. it might be quicker than cooking them for more than 40 mins for regular curry......

I’m a newer subscriber. I clicked on this vid just for the starch noodles, but your content and experimentation is so engaging that I watched, enjoyed, and learned from the entire video :)

Meaty, not surprising when considering variety of hummus recipe texture and flavors, alone. Or if you let it drain a little before adding to soup or spreading on a sandwich.

13:30 Maybe new food dishes were discovered by hungry or curious cooks, moms and dads especially.

1:20 Did you say "Mason Toplets"? plastic, rust-free. How durable? Only for this or also for canning?

Could you have made the bread gluten free? If so, how?

Have you tried almonds and cashews?

Best thing about this recipe? Raffinose is water soluble and is probably sitting at the bottom of the bowl with the other starches. That means I can get chickpeas in my family without them complaining (as much) about... ahem... toots. :D

I'm allergic to soy (and cows' milk) and have been making vegan yogurts for a while. Once, I tried making it from a carton of unsweetened vegan "half-n-half" (Silk brand unsweetened Oat-Coconut) and it was a disaster. It coagulated. It even had clear whey, if I remember correctly. If I knew then what I know now, I would have tried putting it in my tofu press! LOL. Honestly, now that I think about it, it wasn't spoiled or anything. I threw it out because I was alarmed at the appearance. According to my grocery store website all it contained was (sorry for caps--this was copy/pasted): COCONUTMILK (FILTERED WATER, COCONUT CREAM), OATMILK (FILTERED WATER, WHOLE OAT FLOUR), ORGANIC COCONUT OIL, FABA BEAN PROTEIN, BAKING SODA, NATURAL FLAVOR, GELLAN GUM. I have often wondered what set off the coagulation--after watching "Will it Tofu?" I guess it's possible the faba bean proteins reacted to the acid that the probiotics were making along with maybe the heat at 108 degrees F. Curious, no? :D

wait your a Calgarian? i'm from Edmonton my sister lives in Calgary.

Making pulled plant based pulled pork with jackfruit. Need buns for that. Anyway, thanks for sharing.

I’m impressed 😱⭐️❤️

Prior to watching your video, I skipped the soaking step and peeling step. I boiled the beans, then. Blended without. I always wondered why the soy milk never tasted like it. Currently trying your method

I have tons of allergies so I feel for you--inhaled and food. And I have oral allergy syndrome too--but only to certain tropical fruits: mango, pineapple, and papaya. Oh, and melon. I'm so happy for you that you had a reversal! Wonderful.

Mary you are gifted. What an incredible video! One tip--wet doughs are often sticky and a little more difficult to work, but they always make soft moist delicious bread. I would consider slightly more liquid ingredients for your keto bread and a source of fat as well. It's been 5 months, so you probably already figured that out. :D

Would you try to make tofu from Mesquite beans?

Can you use gluten-free flour?

I just used a vegan chicken bouillon cube to boil it in.... And I ate the whole block of tofu after boiling it.

i'm getting old