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You are so welcome! Thank YOU for watching!

Hi Russell, I'm so sorry you didn't like the result. One thing to keep in mind with bok choy is that if you overcook it, the flavor changes completely into a very off putting taste, so it was probably cooking in the pan for too long. If you decide to try it again cook it only until golden on medium high heat as stated in the recipe below the video and cook it only for about 2 minutes per side. It should still retain some crispness and not be completely soft, otherwise the flavor changes and isn't pleasant. Bok choy likes just a flash in the pan or a quick steaming. Thank you for trying it regardless! :)

Thank you so much for watching and commenting! :) I think every couple is different and so I think in your comment you might already have a good compromise but of course you need to have the open conversation to see if this is something your partner would agree to. You aren't asking them to never eat animal products at home, as you don't have as much of an issue with bringing food leftover from the restaurant, so maybe this could be the compromise, and ask if they'd be comfortable with having the rest of the ingredients for home cooking be vegan. Talk openly about why this is important to you. For cooks and chefs this is hard, because they of course want to be able to cook in their style of cooking and with the ingredients they want to eat, so if you can't come to this arrangement, maybe the next conversation would be about boundaries in the shopping, storing and cooking, including them in the process so that the meat and dairy are things they're in charge of, and the plant based items and foods are things you're in charge of. I know it's hard and challenging, and sometimes it takes a while for someone who isn't vegan to understand why we have such strong feelings about this, but what's ultimately important is that you're still able to cook and eat vegan and that they support you in this, even if they aren't joining you. Even if there are animal products in the home. You can still do you, and that's sometimes the only part we can focus on while our partners come to understand our motivation. In my case, my husband had to see the images of what happened to animals to make a change. But he had to do it in his own terms, at his own time. Remember that your partner has a right to make up their mind and eat how they want to (even if we see things differently), so this is a conversation about compromises, as it would happen with anything else you disagree with. What can you give to make him more comfortable, and what do you need to feel more comfortable. I hope this helps! :)

Thanks for watching! :)

Oh yes! Delicious as a finishing oil!

I felt the same way when I first made it haha! I'm so glad you found this helpful! Thank you so much for watching and commenting! :)

Yay! This makes me so happy! This is a tricky recipe as is gluten free baking so I'm so glad it turned out delicious! Thank you so much for watching and for making it and reporting back!

Hi there! You can absolutely make it soft and pliable if you use a bit less oil and don't let the strips get overly crispy in the first stage (before you add the marinade). More oil and more browning will give you a crispier version, less oil and less browning will give you a tender version. It definitely won't crumble as you're creating a seal when you brown it. I hope you get the chance to make it and I hope you love it!

@@brownbleso I have tried this a few times. I love the crispy texture of fried tempeh, but by soft and pliable I almost mean you don’t even notice the texture of the beans. It’s like they form a homogenous layer of softer texture while still holding together. It’s hard to explain. It’s no soft like tofu, but softer than the sort of dry texture tempeh usually has. I’ve tried steaming, boiling, etc. and no matter what the tempeh still has a toothsome texture that’s different than this restaurant gets. I’ve also tried the packaged tempeh bacon and was so grossed out by the flavor and the texture was kind of slimy.

Yay Jasmine! This makes me so happy! So glad you've enjoyed it and thank you so much for reporting back and for making it! I love this pesto and I make it all the time at our house.

Hi there! In this video I used Violife cheese, but any vegan cheese will do. One version of Venezuelan arepas uses a fresh cheese called "telita" or cloth cheese, which I teach you how to make in our vegan cheesemaking course if you ever want to explore the world of vegan cheesemaking :) . It's part of our vegan cooking school here: www.brownbleprograms.com/melt_features but any cheese that is dairy free that you love will be delicious. Venezuelan arepas are usually filled with either a firm yellow cheese like you see in the video (grated), or white, fresh and soft cheeses like the one I mentioned (added as one big and thick slice). :) I hope you get a chance to make this! Thank you so much for watching and commenting.

Hi there! I'm so sorry I had missed this comment before! Thank you so much for joining us here and for watching and enjoying our videos! Ok, so we have two different things which you can now enjoy as they've just gone live! One is our tofu cooking course called Tofu Mastery, this is free and will give you content to enjoy on our app (also free for this course) as well as to our new general community (also free), then we also have our paid online vegan cooking school which includes access to everything on our site (our new culinary training and all our paid courses) as well as the member exclusive community. You can learn about both here: www.brownbleprograms.com/program&courses Thank you so much for commenting and for watching and please let me know if you have any further questions! :)

Thank you so much for watching! I'm so glad you enjoyed it!

I hope you live it! Thank you so much for joining us and for watching and commenting! Much more is coming. We're getting lots of new videos ready for all our RUclips subscribers :)

Thank you for watching! :)

Glad it was helpful Michael. Bok choy is amazing and a good source of calcium, fiber and so many other nutrients. Not to mention delicious! Thank you for watching and commenting and I'm sorry I hadn't seen this comment until now! :)

Hi Rania, so sorry I hadn't seen your comment. Ok so chickpea flour has a very unique property when firming up once cooked. You can try all purpose flour but it won't have the exact same property. An alternative is to use the thickened milk breading technique we use in this video: ruclips.net/video/kjp66VKpfmU/видео.html It relies on mixing 3/4 cup non dairy milk with 2 teaspoons of cornstarch and heating it until thickened and then using that to dunk your onion rings or whatever it is you want to add a breading to. This would be better than just adding all purpose flour directly. I hope this helps and again my apologies for the late reply. Thank you so much for watching! :)

@@brownble it’s cool no worries!😏

@@brownble no worries I found what I was look’en 4.☺️

Hi there! I used almond milk which isn't dairy :) but you can use any plant based milk you love. Thanks for watching!

Hi there! Yes, I love Solgar Acidophilus Advanced 40+ but any probiotic should work as long as it doesn't contain prebiotics. If you use another brand that has less microorganisms, you can add 2 capsules. Thank you for watching and I'm so sorry I hadn't seen your comment before! I hope it turns out delicious!

Hi Amy, yes, you can do this in any type of pan :) Thank you for watching and commenting!

You can skip the glaze if you'd rather just have the cake itself :) It's also delicious with a cashew cream cheese frosting if you'd rather skip the toffee.

Haha! Love it :) Thank you so much for watching!

Aww! Thank you Vinay! How funny that you remember that sign! It's still hanging in my kitchen ;o)

Thank YOU for watching Tom! :)

Muchas gracias Silvia! :)

Yes, freezing it would be great for those applications. But you can also cut it into thick slices and marinate and use in stir-fries or simply grill, roast or air-fry as well. It's just a matter of personal preference whether you like the more crumbly texture after freezing or the smoother texture without freezing.