Hi friend (or not-yet-friend)!
Mary's Test Kitchen is all about experimenting with plant-based ingredients to make unexpected vegan food dreams come true! From healthy components, weekday meals to indulgent treats. Yes, we can have vegan doughnuts, burgers, and fried 'chicken' too!
What would you like me to veganize next?
Have questions about recipes? Leave a comment on the recipe video or the recipe page on marystestkitchen.com
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❤❤❤❤❤🏆👍👍⭐
Mam which type of soy bean or specific brand soy bean you used? Because I used local brand but the curds don't set firm tofu instead they are crumble or disintegrates.
Throughout the years, I have bought bulk soybeans from different grocery stores, beans from Canada and China, organic and conventional. All of them work fine.
is it possible to make oat fiber sourdough starter?
Thank you Mary for this video. I've used 400 grams pumpkin seeds and 800ml water. I squeezed out the milk with a double gear juicer (Angel juicer) and the pulp is dry as wood. So no need for a nut milk bag and less waste material! I had no milk left in the pan after cooking the milk. Perfect pumpkin seed tofu! Thanks!
Hi thank you so much for the rrceipy I made it like 4 times now and the whole family loved it. I also added some seeds to it. Just to look like burger bun and it was so delicious. Thanks again
Does your cat vegan?
no
@@marystestkitchen do you give him fish? By the way I am vegan too I m just curious to know
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.
You need to bake a smidge longer. There's no xanthan gum in this recipe.
@@marystestkitchen ok thanks! That’s what I figured. I only made the comment about xanthan since I made a different enriched flax yeast bread recipe with a similar “gum” bite and was surprised it was in this bread, although less pronounced. So I figured maybe the flax, or undercooking. I had actually turned the temp down a bit when cooking since I was using a countertop style small oven that tends to run hot. Seems my correction was not needed! Thanks.
@@dillydanny-o8807 ooook that makes sense! I used to have one of those too and found I had to make similar adjustments 🙂 You probably already figured this out but just in case, with the buns you already have, you can slice them open and toast them so they can cook through that way.
@@marystestkitchen good call! I did toast one and it was wonderful! I don’t mind the bite too much honestly but for my family I figured I can try some options to make it more like plain bread. Next time I’ll try cooking a little longer and maybe throw some foil over it if it looks like it’s getting too browned.
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
This one is working for me: avocadosandales.com/2017/12/17/chickwheat-shreds/
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?
Yes!
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 ?
Not for most people.
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!
Cool! I haven't found that one in Canada yet. Hope they will make it available soon :-) Please keep me posted on how your experiment goes!
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.
so weird! I tried it before and it didn't rise for me. Maybe I need to try another brand. Thanks for sharing your experience :-)
@@marystestkitcheninteresting! Maybe it was the amount I used? I went by grams rather than volume. I don’t have a problem with using honey, I was mostly looking for a way to use up this giant bottle of inulin I had from another bread recipe lol and figured I’d try it. I have the Now Supplements brand powder.
@@dillydanny-o8807 Was this the batch you added potato to? I think maybe the starch from the potato helped :-) maybe!
@@marystestkitchen it is from the same batch-although I did use the same inulin in another recipe without the potato. It had eggs though so maybe that one rose from the egg lol. I’ll have to try one with just inulin to experiment-or maybe do the balloon bottle trick to see if it feeds/produces gases to keep from wasting the rest of the ingredients lol. I’ll let you know how it goes if I do!
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?
Just the one rise. It just doesn't seem to have enough carb content for more.
@@marystestkitchen I’m experimenting with a cold rise on some rolls using this recipe! Can’t wait to see how it goes!
@@marystestkitchenso some feedback from my test, I actually substituted 10% of the oat fiber for cooked potato (40g) and increased the water a tad, maybe a few grams as needed since I was hand-kneading and it was good! Not sure it was worth all the trouble but it didn’t hurt the recipe. Similar to tangzhong but not a true test of that yet. Also cold fermenting was ok but yielded much less rise. Traditional proofing seems to work better.
@@dillydanny-o8807 yum sounds tasty! Good for those who do not need to keep the carbs so low. Thanks for sharing your experience with it
"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.
haha yea that's after I've already given up on it. It was all bamboo all the time before!
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?
Yeah! Just make these into circles when you roll them out to make them more like the typical sandwich pita shape 😁
@@marystestkitchen I was curious actually, oat fiber is far too pricey where I live and basically inaccessible unless purchased online. Would Oat or Wheat bran make for a good substitute? I don't nessecarily need to go totally Keto but even with that substitution it would be far lower then normal pita and with way more fiber. I think it would work especially when I compare the carb content of both the brands of avaible oat bran and wheat bran, who have less carbs at 100 grams then according to the label on Anthony's brand. The carb ratio's are: Anthony at 100 grams of carbs for every 100 grams of Oat Fiber(totally insoluable(?), no further nutrition) Local Oat bran at 51 grams of carbs for every 100 grams (16 grams of protein) Local Wheat bran at 18 grams of carbs for every 100 grams (16 grams of protein, higher in insoluble fiber then oatbran) I think the main issue might be the absorbancy of the brans vs the fibers, but honestly I wouldn't know.
@@thesonica1 sorry, I haven't tried bran for these recipes because of the high carb content. Some people have reported using bamboo fiber with good results. I have been experimenting with bean fibers (leftover from making tofu). So far, they can replace oat fiber BUT each one absorbs water differently so I have had to make moisture adjustments. You might want to check out my video "Chickpeas can be anything" for that version
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.
falafel sounds like a wonderful idea! Please let me know how it turns out :)
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'.
very cool!
How would you judge protein content of the final product?
Ahh you can guessitmate based on the protein in 1lb of dried chickpeas which would be about 90g. Is there some loss during processing? Maybe. Hard to say how much though.
would it work with almond flour
No, sorry!
@@marystestkitchen thank you for responding 🙌🏽
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
Oooh I hope it goes well! Please keep me posted!
@@marystestkitchen it did not harden to a texture that’s easy to scoop but with such a lack of fat content from double cream, I’m not sure where to take the recipe
@@chrissierzega8017 I wonder if it would scoop better with less water content (aka higher peanut to almond milk ratio). Just an idea.
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?
I think the brand is called "mason tops". So far,so good!
Could you have made the bread gluten free? If so, how?
Sorry, no. But you could use the fiber flour in a gluten free quick bread / soda bread
@@marystestkitchen that means baking soda instead of yeast? I just made a bunch of hummus and have some cooked chickpeas left and wanted to make a bread. do you have a video for something like that?
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.
Nice!
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
don't skip soaking but DO skip peeling. It really doesn't make that much of a difference. Over time, I've realized it has more to do with the beans themselves. Some batches of beans are just beanier.
@@marystestkitchen after making a batch of soaked and peeled, then blended made such a difference. Literally the first I tried soaking, (peeling,) then blending, THEN boiling sooo much better than starting with hard beans. I think that soaking them is clutch. Tomorrow, I will try making by only soaking, blending and boiling. In terms of peeling, you might be right as my sister owns a soybean drink maker. Not peeling involved. One thing I will say, following your directions changed the flavor of the drink sooo much. I do however, keep the bean fiber fibre in the drink. Thanks
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.
I hope your improve too! I was amazed at how mine was able to resolve. A lifetime of not being able to eat raw carrots resolved! Not that I love carrots all that much but that one was really really sensitive.
@@marystestkitchen Cross-reactivity is super strange!