Відео

Noted! Maybe we’ll slide them in soon!

You’re welcome!! 🥰

Thank you David! I’m glad you like it!

Hmm I can’t recall anyone letting me know if they’ve frozen it and I unfortunately haven’t tried it myself. I would think it will be ok. The texture might change a little bit but I’m not sure. You could consider omitting any starch until after it defrosts and right before you cook with it. That way you can be sure that the starch activates and thickens the sauce (sometimes it can lose strength when frozen). Let me know if you try it. I’m sorry I’m not more help right now!

@@TastyThriftyTimely Just made this and it is so good!! I put aside some sauce without noodles and some with and freezing both to see how it turns out . ,,, if it makes it to the freezer. Thanks for sharing love your videos :)

@@frankie7723 oh awesome!! Thank you so much for letting me know. I’m so glad you love it and I’m looking forward to hearing how the freezing tests go (if they make it there!)

Oh lovely! 🥰 we’re so glad you enjoyed the video and welcome! Thank you so much for subscribing! Never hesitate to reach out with any suggestions for recipes or videos you would find helpful 👍🏼

Haha yes I am an actress and that was me 😜 that was a fun role (Elizabeth Arden before she made it big with her makeup empire). Good eye! 💄

Delightful!!! Thrifty Tasty Timely then is life imitating art as this version of you is Kathryn before she makes it big with her television show "Somebody feed Kathryn!" Wishing you and Bryan all the best!

Haha let’s hope so 🤞😊 thank you!! You’re always encouraging us to keep going!

Those sound delicious! I have a feeling you’ll love cooking your beans from scratch. I’m so glad you found this video helpful! I’ve been experimenting with making different flavours of lentil hummus lately (the texture is a little different but I enjoy it)!

Hahaha amazing! I’m so glad you’re going back soon and I can’t wait for your mushroom growing videos! That’s something I would love to do too!

lol it’s great! I always used to buy it in Toronto but haven’t been able to find it in stores on Vancouver Island. Thats why I made my own! 😅

@TastyThriftyTimely we always make ours and have then stored in Mason jars over 50 lol 😆

@@alittleheavenonearth 👍🏼that’s the way to do it! Hahaha

Absolutely! Great idea 👍🏼

You don’t absolutely need it. The recipe will work without it but it does add quite a bit of savoury “cheesy” flavour. You might want find that you want to add in something in its place for more flavour (tamari or soy sauce can add a savoury boost, so can miso paste, you could boost up garlic and lemon juice for more flavour, or add in something like mushrooms). Let me know if you try something else and how you like it!

Thank you for watching! I’m so glad you like it!!

😊!!

Oh wonderful! I’m so glad you love it. Seitan would definitely work too 👍🏼 I’ve never made it myself but I’ve had it at restaurants. Thank you so much for watching!

Hahaha 😂 I apologize for the night cravings but I’m also glad this video brought them on 😜 let me know how you like it when you find the mushrooms!

Lmao 🤣 me toooo

You could just use broth. You could use white wine vinegar as well or a non-alcoholic beer. Sometimes bifanas are made with a beer sauce instead of wine 👍🏼

Haha my first thought was that Alison would be a super focused very intense and quiet cook lol 😂 I remember some burnt items bringing on some anxiety lol. And absolutely send it my way! Thanks Matt

@@TastyThriftyTimely I'm absolutely sure Alison would accommodate a vegan friend with some of the best vegan food that friend had ever tasted. 😀So, I don't think you're too far off from that. But even burning an onion while trying to caramelise it still smells really darn good. Yeah, just wanted your feedback on it before it went out. Welcome! 🙂

Haha yes I love having them like that. These are pretty much the same I just season them with some pimenta, parsley, and lemon to jazz them up a bit!

@@TastyThriftyTimely sounds yummy ! :) i will have a look ;)

Haha 😛

Great suggestion with barnivore! Thank you!

Oh thank you! I’m so glad you found us! Hello from Vancouver Island 👋🏼 we need to visit Australia now that we live a little closer to you!

Thank you David! I’m so glad you like it!

Eggplant Parm?

Possibly my favourite! That was one of our really early videos actually! (ua-cam.com/video/r824OXsN-Qg/v-deo.html) We had fun with that one lol 🤣

@@TastyThriftyTimely I'll be sure to watch it!! Zucchini meatball sub?

Love me a meatball sub lol but zucchini meatballs? I currently have a bunch of frozen shredded zucchini that I was going to use for a chocolate zucchini cake but maybe it will become meatballs instead lol

@@TastyThriftyTimely zookinee, fava juice, bread crumbs, spices, vegan Parm.. squeeze the shredded zucchini in a tea towel to get the water out.. coat in more bread crumbs then fryum mup in some good olive oil!!

I’ve never cooked with potato starch actually but it sounds like that would work and I’ll have to try it 👍🏼 I haven’t tried this with coconut oil but again that seems like it could work. I find that as long as the sauce comes to a low boil and simmers for a few minutes the starch flavour goes away. I’ll have to try potato starch and see the difference. Thanks 👍🏼

@@TastyThriftyTimely you’re welcome ☺️ I suggested potato starch as I see it is an ingredient in vegan cheddar as well as coconut fat for mouthfeel and texture etc

@@alep_bet absolutely! Thank you 😊

You can shell them if you’d like but I just eat them like this!

@@TastyThriftyTimely thanks 🙏🏼

@@alep_bet you’re welcome!!

Awesome!! I hope Max likes them and you enjoy making them!

You’re welcome! Thank you for the comment 🥰🥰

Yes that’s correct. When you move on to cooking the chickpeas after soaking them just start checking them around 40 minutes for doneness. Sometimes they don’t take the full hour to get soft and ready to eat but sometimes they may take longer.

Thank you so much! I’m so glad you like them! I’ve only had injara once years ago and I loved it so I know I would love it even more now. I should definitely look into how to make it!

I know some people thrive in a bit of chaos lol but I much prefer a tidy work space too!

Hahahaha thanks mom 😂🤗 (from Bryan 😜)

You’re welcome Jackie!

Awesome! Thanks so much for trying it! I’m so glad you liked the video & the recipe! 🤘

Oh no!! We were actually just talking about making a short video on what to do if you bought ripe jackfruit instead of young green jackfruit!! Sooooo different!! 🤦🏻‍♀️ I did the same thing the first time I bought jackfruit!

@@TastyThriftyTimely lol it wasn't super awesome!! I'm gonna try it again with the stuff in a can! 😋

Oh no 😅 make sure it’s “young green jackfruit”!! I’m pretty positive you’ll like it a lot more 🤪

Thank you!! I’m glad you like it ☺️

This is great to know! I’ll give that a try next time I make this. I love white miso. Do you just dissolve it in a bit of extra water?

​@TastyThriftyTimely I'm curious too...wondering if the miso was dissolved. Sounds interesting. I really like white miso!

@TastyThriftyTimely Great question! When using the vinegar and aquafaba or a bit of sesame oil, I find that I can mix it well with the back of a spoon to incorporate with the vinegar, and then put it in a jar with the rest of ingredients and mix. I also sometimes just do a scant tsp of extra broth or water or aquafaba, but often it is surprising that the vinegar (or citrus if using that) will dissolve the miso pretty well. Highly recommend giving it a whirl with white miso. It's so nice and has umami with a rather complex flavor that is great in stir-fries and even dips. (Purists may take offense, but I've been experimenting with using it in hummus as the secret ingredient [in place of salt] with my tahini and lemon juice, and it's been a nice addition.)

@supergenkilife oh I love the hummus idea! Thank you for this. It’s such a great boost of flavour and I’m glad to know that it’s been a good lower sodium option for you!

Hello from Vancouver Island! Thank you so much for watching and I hope you enjoy it when you give it a try! ❤️

@@TastyThriftyTimely thanks, I am sure I will 😊

Oh that’s the best! We’re glad we can make you smile and we hope you like this recipe! Let us know how you like it and if you go with rice or noodles 😜

Thank you! I’m so glad you found us and glad you’re liking the recipes! Reach out anytime with suggestions for videos you’d find helpful 😊

@@TastyThriftyTimely Thanks for the warm welcome!

Of course!!

Hahaha true! Happy pride month 🌈! We were planning for an avocado toast next week but we might throw an impromptu recipe out there. Still deciding. Sorry to keep you in suspense lol!

@@TastyThriftyTimely Hey, the suspense is half the fun! 🙂The other half being the finished video! What's your preferred bread, for toast?

@@blofeld39 haha great! I make my own sourdough every so often so that’s usually what I use for things like avocado toast but there’s a brand called “Silver Hills” and we always have their sprouted multigrain bread in the freezer for toast and sandwiches 👍🏼

@@TastyThriftyTimely Oh, nice! 🙂I love sprouted multigrain bread, too, although I'm not sure if that's the brand I have -- but some breads, you don't even need to put anything on them, they just taste so naturally good as-is! Is the sourdough making thing a habit you picked up over the pandemic, back when everybody seemed to learn how to bake bread at home?

@@blofeld39 yup exactly lol. I was late to it. I probably started in 2021 lol but I’ve kept it going 👍🏼

Oh good! I love Will’s channel too 👍🏼 I hope you like this one when you give it a try!

You’re welcome!!