We love food. Now that we're plant based, we try to recreate all the foods we loved in the "before times" into plant based versions. Sometimes it's made healthier, sometimes, it's just plain old comfort food. Everything from pasta to paninis and burgers to barbeque, we're gonna try to make it plant based.
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They're both winter wheats.
They're just different varieties. There are literally hundreds of different kinds of wheat. Which kind you grow depends on the soil conditions, weather, water supply, disease resistance, etc. So "white" and "red" are just kind of catch-all terms applied to these. It's similar to the myriad rice varieties you can buy.
Sure. They are still vastly different flours.
2 Things: EMPTY PAN ON INDUCTION PLATE, and which veggies work best this way. Hi, great video. I'm wondering why a number of sites like All-Clad, LeCreuset, GoodHousekeeping, etc. say to never preheat or heat an empty stainless steel pan on an induction stove because it will warp. Did/does yours warp? #2, also, I noticed in comments below you said doing starch vegs like potatoes and tofu don't work that great. Which other veggies would this "dry" method work best on, other than garlic, onions and bell peppers? Thanks!
As for the induction thing... no idea. Sorry! We have yet to have stainless steel warp. Veggies? Anything really works. Potatoes and squash are difficult. Most others work just fine.
My family was making piccata and I thought I wanted to veganize that! I did and it was so delicious. The setian was spot on regarding texture and the taste was brilliant. If I ordered that at a restaurant it would have been close to 30.00. This was a chef's kiss! My vegan hubby loved it! I won't be making this a lot. I try to avoid lots of oil and butter, but I wanted to make a beautiful Sunday dinner, and this recipe nailed it! Thank you!
I'm so glad you did this test!! I'll definitely give the white wheat a try. My husband was would love that!
Glad we could help!
❤ Thank you!
Of course! Glad you liked it.
I was looking up wheatberries and did not know what would be best to purchase so thanks for clarifying the differences :)
Glad we could help!
Mmmm, bread❤ now I'm hungry 😉
Lol
Love the presentation ❤
Thank you! Glad you enjoyed it.
Looks SO DELICIOUS!!! Following the Starch Solution and I am going to have to give this a try, my mouth is watering!!!
You are the Bestest! 😊
Aww thanks!
Thank you both! ❤️❤️ Great recipe.
Hope you enjoy
Delicious and so easy to make.
Glad you like it!
That looks amazing! If I wanted to make a big batch and freeze for later, do you think it would hold up well?
I hadn't thought of that. Seems like it might be fine, but if it's like other fruit fibers it could get mushy.
@@PlantBasedBistro yeah that's what I'm afraid might happen.
Once I saw the ingredients, I knew you were my kind of people!!!😊
May Mom forgive me,but this WFPB Potato Salad is even better than hers. lol...she added a coupla boiled eggs, only chopped onion, love celery and like your missus said, both the onion and celery give a good crunch. I don't know if Goulden's mustard is available here but making this here with Dijon mustard. Thank you for sharing Plant Based Bistro, Liked and greetings from Mexico. :D
I won't tell her 😉
Love the videos. Short and to the point, but entertaining!
Thanks!
Great video! Is there a substitute that can be used for wheat and a substitute for Gluten?
Are you trying to make gluten free bread? That is a whole different thing. We don't currently have any GF bread in the channel sorry.
@@PlantBasedBistro yes & I understand 👍🏾
Looks so delicious!
I imagine I could use gluten free flour? Also, I could use self rising flour?
I haven't tried with GF. It t might not hold together as well. Self rising should be okay.
Thanks guys, they look great! If I wanted to add the yeast you mentioned in the beginning, how would that be done?
Add yeast instead of the baking powder and let it rise for an hour after kneading before you shape and cook.
@@PlantBasedBistro Thank you!
I've done quick pan flat breads before, but never with baking powder, I'll have to give this a try.
I tried with yeast and it worked similar but took a lot longer.
Pizza bread!
Thank you! You guys are just the best, and I love how easy and forgiving your attitudes are as well as the recipe itself. I'd freeze any extra, as I'm a household of 1 (two if you count my vegan dog).
Happy to help. Glad you liked it 👍 Freezing should be okay once they are cooked... we often freeze breads.
Excellent recipe! I'm about to make a batch of bannock today. And I'm thinking of making this one as well
Thank you! Hope it helps.
I am going to burn my face!!! LOL Love it!!! This looks so awesome. Going to try this before Thanksgiving and then make it for Thanksgiving as well!!!! Yum… Yum… Yum… Thank you!!! :) And thanks for letting us know where to get the dried mushrooms and the vitamin spatula. :)
You might want to put a piece of shelf/cabinet liner under the cutting board to keep it from sliding.
We did, lol. Only works so well.
@@PlantBasedBistro Well, be careful then. Lol. BTW, I love your energy, chemistry and recipes. You two have one of my favorite channels.
Thank you!
For quick grape leaves, mix some fresh Tabooli with the cooked rice. Steaming is the best! We make our own Lacto-Fermented Grape leaves. They taste so much better than the vinegar brined grape leaves. We are partial to many Lacto-Fermented veggies.
Add sliced carrots.
You can if you want... this was cauliflower 👍
@@PlantBasedBistro carrots and cauliflower have complimentary flavors. Each enhances the flavor of the other.