Hey-o! I have more vegan cooking videos for you today! 🌱🍋🍅🥕
If you are with me on facebook you may have already watched these (or joined in live).
However, since we aren’t all on facebook (and even when we are there’s SO much information to keep up with) I am sharing these videos here as well.
You can also subscribe to my youtube channel, as I upload my vegan cooking videos to youtube after going live on facebook.
I still have some vids to upload to youtube, it takes me a while! When I do, you can be sure I’ll post here as well.
We have three videos today, all in the theme of lunch prep and also some batch cooking.
Batch cooking makes day-to-day meals and recipe execution much easier. I have some ideas to share in these videos, but I know I can learn tips on batch cooking as well. With that…
Do you batch cook? What do you batch cook? What are your top tips?
I’d love to hear from you about batch cooking, and also what was useful for you in these vegan cooking videos.
These segments have been fun for me to record, and I hope they bring you some useful cooking tips. Enjoy, and I’ll return with more soon! x Dreena
p.s. If you missed my earlier videos, find my hummus video here and my stuffed sweet potatoes here. 👋
Sandy says
Hi Dreena, It’s Sandy again. You mentioned wanting comments on batch cooking. I just came across something called “flavor bombs“ from a site called the spruce eats: https://www.thespruceeats.com/curry-flavor-bombs-4770524
If you scroll down, the article shows directions for combining Indian spices that are put into cupcake tins and frozen for later. Then you just “drop them in” to flavor the dish. I haven’t tried these, but they mention creating bombs for Chili, sautéed onions, mirepoix, etc. It’s an ingenious idea…Maybe we could create flavor bombs for hummus!? Anything to streamline the prep process.
Dreena says
Hi Sandy, I’m late to your comment, sorry! Very interesting, I will look into this – quite a neat idea. Flavor bombs, what a brilliant idea!
Sandy Sarber says
I just watched and enjoyed your chickpea salad video. Just a tip regarding canned chickpeas for those with little time but want to cook in volume. In the states we have a store called Smart and Final, it’s open to the public but also carries restaurant size portions. It has come in handy to get their # 10 can size of garbanzo beans. They tend to have more salt than I’m comfortable with, but I dump them all in a large bowl of water, leave it for several hours and much of the sodium soaks out. You end up paying less because you’re buying in larger quantity, open one can one time, but have a lot more chickpeas to work with. Sometimes I even freeze the extra. They also sell black beans, pinto, enchilada sauce and other items in large portion.
Dreena says
Hi Sandy, thanks for this note, what a brilliant idea. I haven’t seen large cans like that but it would be really helpful. I tend to open 3 or 4 cans at a time. Very smart to soak out the extra sodium. Thanks for this!
Brenda says
I am not on facebook but watch your videos on YouTube. Thanks for sharing!
Dreena says
and thanks for watching, Brenda!