Videos - Plant-Based with Jeremy

Former Fat Forker

www.formerfatforker.com shows Jeremys evolution from a 360 pound man down to nearly half of that. What he learned along the way in terms of body and mind. Filled with tips and recipes!

In this honest whole-food plant-based Q&A, I’m answering your biggest questions about maintaining a 180-pound weight loss, feeding a family, quick plant-based meals, kitchen gadgets, my upcoming book, and more.

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We talk about what weight-loss maintenance actually looks like after the “before and after,” why I don’t force my kids to eat exactly the way I do, the easy meals our family comes back to every week, and the kitchen tools I genuinely use. I also share my favourite vegan chefs and cookbooks, banana-free baking substitutes, homemade tortilla chips, peanut butter powder, Dr. Fuhrman’s nutritarian approach, and whether I would ever try the so-called “boring diet.”

This is an off-the-cuff conversation about the practical side of eating whole-food plant-based without turning food into another full-time job. No perfection, no purity test, and definitely no pretending family life always runs according to a meal plan.

Let me know in the comments which answer surprised you most, and what question I should answer in the next Q&A.

CHAPTERS
00:00 - Honest Plant-Based Q&A
01:04 - My Top 5 Plant-Based Kitchen Gadgets
02:19 - Easy Family Meals We Repeat Every Week
04:26 - My Favourite Vegan Chefs and Cookbooks
06:10 - Banana-Free Vegan Baking Swaps
08:31 - Would I Try the “Boring Diet” for Fat Loss?
10:52 - Homemade vs Store-Bought Tortilla Chips
12:37 - How Woolie Got Her Nickname
13:11 - Peanut Butter Powder vs Peanut Butter
14:37 - How do our kids eat?
16:59 - Our Quick 20-Minute Family Meals
18:52 - New Plant-Based Cookbook Update
21:10 - The Best Substitute for Eggplant
22:04 - Maintaining My 180-Pound Weight Loss
25:36 - Viewer Shout-Outs

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Today we’re making homemade green curry paste from scratch, then turning it into a quick, creamy green curry stir-fry loaded with tofu, rice noodles and whatever vegetables you have on hand.

Making your own green curry paste might sound like one of those projects that requires seventeen mysterious ingredients and a free afternoon, but it’s surprisingly simple. More importantly, you get a bright, fresh flavour that you can adjust to your own preferred heat level.

This recipe was inspired by Vegan Richa’s green curry paste recipe, with a few adjustments to suit the ingredients and cooking style we use in our kitchen. You can find Vegan Richa’s original recipe here: [ADD LINK]

Once the paste is ready, we use it to make an easy plant-based green curry stir-fry with extra-firm tofu, rice noodles, coconut milk and a very flexible pile of vegetables. Cabbage, bok choy, carrots, peppers, mushrooms, corn or whatever is currently staging a quiet protest in your crisper drawer will work.

The homemade paste can also be used in curries, soups, noodle dishes, marinades, grain bowls and stir-fries, so this is one recipe that can keep paying rent in your fridge.

GREEN CURRY PASTE RECIPE (Vegan Richa’s)
1/2 tsp ground cumin (preferably freshly ground from roasted cumin
seeds)
2 tsp ground coriander
4 to 6 small serrano or other green chiles, seeded if desired
1 (8-inch [20cm]) stalk fresh lemon-
grass, outer skin removed and finely chopped
1/4 cup (30g) coarsely chopped red onion or shallot
4 to 5 cloves garlic
1 (1 1/2-inch [4cm]) knob fresh galangal or ginger
1/2 cup (20g) tightly packed fresh cilantro with tender stems
1/4 cup (10g) tightly packed fresh basil leaves
Dash black pepper
2 tsps soy sauce (or coconut aminos to make soy-free)
1 tbsp fresh lime juice
Zest of 1 lime or 2 kaffir lime leaves
1 tsp raw sugar / maple syrup
2 to 3 tbsp (30 to 45ml) coconut milk

GREEN CURRY STIR-FRY
6-10 cups of veggies (cabbage, bok choy, carrots, peppers, mushrooms, canned corn, etc…. use whatever you like!)
1 package of rice-noodles of your choice
1 block of extra-firm tofu, pressed and cut into bite-sized squares
4 tbsp of green curry paste (or more to your spice level)
1 can coconut milk (fat amount of your choice)

Let me know in the comments which vegetables you would throw into your version.

Subscribe for practical whole-food plant-based recipes, family meals and kitchen techniques that make this way of eating easier.

#GreenCurry #PlantBasedRecipes #VeganDinner

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Can tofu really deliver the crispy, saucy comfort of classic Parmesan? In this video, I make a whole-food plant-based tofu Parmesan with a breaded tofu cutlet, rich tomato sauce, pasta, broccoli, and a homemade cashew Parmesan.

The tofu is coated in a seasoned whole-wheat breadcrumb mixture, cooked until crisp around the edges, then topped with plenty of marinara and a savoury cashew Parmesan that adds flavour without dairy. The goal is not to create a rubbery tofu brick wearing tomato sauce as camouflage. It is to make a satisfying plant-based dinner that still feels like proper comfort food.

I’ll show you how to prepare the tofu cutlet, help the breading stick without eggs, make an easy cashew Parmesan, assemble the full pasta dish, and then hand it over to the family for the verdict.

This recipe is:

• Whole-food plant-based
• Oil-free
• Dairy-free
• High in plant-based protein
• Easy to adapt with gluten-free breadcrumbs or oats

Would you serve tofu Parmesan over pasta, in a sandwich, or on its own with vegetables? Let me know below.

Chapters
00:00 – Can Tofu Become a Crispy Parmesan Dinner?
00:42 – How to Make a Crispy Breaded Tofu Cutlet
05:40 – Easy Homemade Cashew Parmesan Recipe
07:48 – Family Taste Test: Does Tofu Parmesan Work?

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Looking for whole food plant-based BBQ recipes that are oil-free, easy, and actually feel like a real summer meal? In this video, I’m making 3 plant-based BBQ recipes perfect for summer: sticky BBQ tofu veggie skewers, foil-packet potatoes, and grilled pineapple nice cream sundaes.

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This is a full WFPB BBQ dinner without burgers, without oil, and without the sad little grilled vegetable plate nobody asked for. We’ll make a quick sticky BBQ marinade/glaze, grill tofu and veggie skewers, cook potatoes in foil packets right on the BBQ, and finish with grilled pineapple over banana nice cream for an easy summer dessert.

These recipes are vegan, oil-free, family-friendly, and great for backyard BBQs, summer cookouts, or anyone trying to eat more whole food plant-based meals without giving up the fun parts of grilling.

CHAPTERS

00:00 - 3 Oil-Free Plant-Based BBQ Recipes for Summer
00:59 - How to Prep a Full WFPB BBQ Meal
01:44 - Sticky BBQ Marinade & Glaze
02:28 - Foil-Packet Potatoes on the BBQ
03:40 - Sticky BBQ Tofu Veggie Skewers
04:58 - Grilled Pineapple Nice Cream Sundaes

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

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Need fast plant-based dinners for nights when you’re exhausted, busy, hungry, and have absolutely no dinner plan? In this video, I’m making three quick and easy whole food plant-based meals you can pull together in about 20 minutes using simple pantry staples, canned or pre-cooked beans, pasta, tortillas, chickpeas, and vegetables.

These are the kind of emergency WFPB dinners we actually need on real weeknights: a red lentil bolognese pasta bowl with mushrooms and broccoli, a customizable taco bar that can become tacos, burritos, bowls, or salads, and a chickpea salad sandwich with quick smoked almonds for crunch and flavor.

Everything is family-friendly, oil-free or easily oil-free, customizable, and designed for the nights when dinner needs to happen before everyone starts making poor emotional decisions around toast.

In this video:
• Quick red lentil bolognese pasta with vegetables
• Fast taco bar beans for tacos, bowls, burritos, or salads
• Chickpea salad sandwiches with avocado, pickles, dill, and smoked almonds
• Easy ideas for using canned beans and pantry staples
• Simple whole food plant-based meals for busy weeknights

Tell me in the comments: what’s your go-to emergency meal when you’re too tired to cook? If there are enough good ideas, we’ll do a Part 2 using your quick meal suggestions.

Get the PB with J Family Favorites cookbook for more quick, family-friendly plant-based meals: https://pbwithj.thrivecart.com/ff-ebook/

CHAPTERS
00:00 - 3 Emergency 20-Minute Plant-Based Dinners
02:25 - Quick Red Lentil Bolognese Pasta Bowl
07:14 - Easy Taco Bar Beans for Tacos, Bowls & Burritos
13:02 - Chickpea Salad Sandwiches with Quick Smoked Almonds

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

What do you do with juice pulp after juicing? In this video, I’m showing you how to turn leftover juice pulp into real whole food plant-based recipes instead of throwing it away.

Check out our Juicing Video here: https://youtu.be/rzb5GhL8BEI
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After making fresh vegetable-heavy juices, I saved the pulp and tested three WFPB, oil-free ways to use it: green juice pulp crackers, beet-carrot lentil burgers, and savory vegetable broth powder. We’ll also talk through which types of pulp work best for different recipes, because not all juice pulp should be treated the same. Green and herby pulp works well for crackers, veggie patties, soups, and savory recipes. Sweet root pulp, like beet and carrot, can work in veggie burgers, muffins, baked oats, or veggie balls. Savory vegetable pulp is great for soup, chili, pasta sauce, broth, and seasoning powder. Fruit-heavy pulp is best for muffins, pancakes, baked oatmeal, and energy bites.

This is part two of my juicing series, and it tackles one of the biggest problems with juicing: all the leftover fibre-rich pulp. If you’re trying to reduce food waste, save money, eat more plants, or make juicing feel more practical on a whole food plant-based diet, this video gives you simple ways to make the pulp actually useful.

Recipes in this video:

GREEN JUICE PULP CRACKERS
Made with green juice pulp, oats, flaxseed, nutritional yeast, garlic, onion, lemon juice, and black pepper.

PULP LENTIL BURGERS
Made with beet-carrot juice pulp, cooked lentils, oats, flaxseed, tomato paste, soy sauce or tamari, and spices.

PULP BOUILLON POWDER
Made with savory vegetable pulp, nutritional yeast, garlic powder, onion powder, herbs, smoked paprika, and optional salt.

No oil. No waste. No pretending compost is dinner unless it actually earns the promotion.

CHAPTERS
00:00 - Intro
01:32 - Which Pulp Works Best for Which Recipes?
03:31 - How to store juice pulp
04:07 - How to Make Crackers Using Juice Pulp
09:55 - How to Make Veggie Burgers Using Juice Pulp
14:49 - How to Make Bouillon Powder Using Juice Pulp
19:11 - Is Juicing Worth it?

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Get your own CANOLY C16 3-1: https://canoly.com/?ref=JEREMYLALONDE
Use code: JEREMY15 (for 15% off)

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

Is juicing actually healthy on a whole food plant-based diet, or is it just expensive, fibre-stripped fruit sugar water?

In this video, I’m making 3 WFPB juice recipes that are mostly vegetables, taste good, and avoid the usual juicing trap: turning a mountain of produce into a tiny glass of juice while throwing away the pulp.

We’ll talk about the benefits of juicing, the biggest concern with it, why fibre matters, why juice should not replace whole fruits and vegetables, and how to make juices that fit better into a WFPB lifestyle.

Today’s juices:

GREEN MINERAL LEMONADE
A refreshing green juice with cucumber, celery, greens, green apple, lemon, ginger, and herbs.

BEET-CARROT CITRUS JUICE
A bright beet and carrot juice with orange, lemon, cucumber, and ginger.

SAVORY GARDEN JUICE
A vegetable-heavy tomato juice with red bell pepper, celery, carrots, cucumber, lemon or lime, and herbs.

And yes, we’re saving the pulp. In the next video, I’ll show you how to turn leftover juice pulp into actual food, including crackers, burgers, and homemade bouillon powder.

This is not a juice cleanse. This is not detox nonsense. This is a practical look at whether juicing can make sense in a real whole food plant-based kitchen.

If you’re WFPB, plant-based, vegan, oil-free, or just wondering whether juicing is worth it, this video should help you decide.

CHAPTERS
00:00 - Title
02:09 - Juicing Rules
04:12 - Green Mineral Lemonade & Taste Test
07:01 - Beet-Carrot Citrus Juice & Taste Test
10:12 - Savory Garden Juice & Taste Test
13:06 - Trying them all together!
14:03 - Final Thoughts on Juicing

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

I’m pulling the best plant-based recipes from past cookbook reviews to see which ones picky eaters might actually love. Today we’re trying a Better Burger Wrap from Plant You: Scrappy Cooking (Carleigh Bodrug), a Pasta Bake from Plant-Based Quick & Easy (Toni Okamoto), and a Lemon Meringue Pie from The Buddhist Chef (Jean-Philippe Cyr).

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CHAPTERS:
00:00 Plant-Based Recipes for Picky Eaters
01:14 Better Burger Wrap from Plant You: Scrappy Cooking
05:26 Pasta Bake from Plant-Based Quick & Easy
07:55 Lemon Meringue Pie from The Buddhist Chef

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

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Are there real gaps in a whole food plant-based diet, or are we just being yelled at by the internet again?

In this video, we sort WFPB nutrition into three buckets: true gaps, conditional gaps, and fake gaps. We’ll talk about B12, iodine, vitamin D, omega-3s, animal protein claims, calories and carbs, protein intentionality, strength training, and how to build a practical plant-based checklist without spiraling every time somebody with abs and a microphone says “deficiency.”

This is not medical advice, and it is not a replacement for your doctor, dietitian, or bloodwork. The goal is to help you ask better questions, cover the basics, and stop treating every plant-based nutrition conversation like a five-alarm bean emergency.

CHAPTERS
00:00 - The WFPB Gap Checklist: Real vs Conditional vs Fake Gaps
01:37 - Vitamin B12 on a Plant-Based Diet: The True Gap
03:33 - Iodine on a WFPB Diet: Salt, Seaweed, and Thyroid Health
06:01 - Vitamin D: Sunlight, Season, Location, and Lab Testing
07:44 - Omega-3s: ALA, DHA/EPA, Flax, Chia, Walnuts, and Algae
09:59 - Animal Protein Myth: Do You Need Animal Protein?
14:32 - Calories and Carbs: The Under-Discussed WFPB “Deficiency”
15:42 - Strength Training: The Gap Most People Forget
16:52 - The WFPB Gap Checklist: What to Track and What to Ignore

Ask your doctor or dietitian what labs make sense for you, especially if you have symptoms, medical history, major diet changes, weight loss, heavy activity, or concerns about B12, vitamin D, iron/ferritin, thyroid markers, lipids, A1C, kidney function, or anything else relevant to your health.

What plant-based “gap” have you worried about the most?
Subscribe for practical whole food plant-based recipes, oil-free cooking, family-friendly meals, and WFPB nutrition without the panic fog machine.
#WFPB #PlantBasedDiet #PlantBasedNutrition

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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.

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