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!

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I made five WFPB condiments from pantry ingredients: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. Then I compared them by taste, cost, effort, family reaction, and which homemade condiments I’d actually make again.

This full Condiment Week compilation includes every recipe plus the final breakdown. Some condiments were cheaper than store-bought, some were better ingredient swaps, and a few were more “nice to know” than “always keep this in the fridge.”

In this video, I make five whole food plant-based condiments using everyday ingredients:
Homemade WFPB ketchup
Homemade date paste
Homemade WFPB mustard
Sugar-free oil-free relish
WFPB BBQ sauce without sugar or oil
Oil-free plant-based mayo

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

After the recipes, I rank the condiments by ease, cost, best replacement for store-bought, family reaction, and which ones I’d keep making.

Derek Simnett’s Mustard video: https://www.youtube.com/watch?v=BNFoCmMh9X0

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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.

Make WFPB mayo without oil using plant-based ingredients like silken tofu, lemon, apple cider vinegar, Dijon mustard, and optional cashews. This oil-free plant-based mayo is creamy, tangy, egg-free, dairy-free, and useful as a sandwich spread, burger sauce, dip base, or creamy dressing.

Traditional mayo is mostly oil, so this recipe is really about whether a whole food plant-based version can do the mayo job without pretending physics took a lunch break. I’m testing the taste, texture, and whether it’s useful enough to keep making.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Recipe featured:
Oil-Free Plant-Based Mayo
1/2 cup silken tofu
2–3 tbsp aquafaba, only as a loosener
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch black salt, optional
Salt to taste, optional
Optional: 1–2 tbsp soaked cashews for richer texture

Blend until very smooth. Chill. The aquafaba is not the star here. The tofu is. Aquafaba is just helping out a bit.

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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.

Make homemade WFPB BBQ sauce from pantry ingredients like tomato paste, apple cider vinegar, smoked paprika, garlic, onion, and natural sweetness. This plant-based BBQ sauce is oil-free, refined sugar-free, smoky, tangy, and easy to use on tofu, veggie burgers, bowls, potatoes, and sandwiches.

Today I’m testing whether homemade BBQ sauce can compete with store-bought sauce without using oil or refined sugar. Store-bought BBQ sauce can be cheap, so the real question is whether the homemade version wins on taste, ingredients, and usefulness.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Recipe featured:
Homemade WFPB BBQ Sauce
1 cup tomato sauce
1–2 tbsp tomato paste
2 tbsp date paste or maple syrup
2 tbsp apple cider vinegar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1–2 tsp tamari/coconut aminos, optional but nice
Optional: tiny splash liquid smokeOptional: pinch chili powder or cayenne

Simmer 10–15 minutes. This one needs heat. A raw BBQ sauce is possible, but it usually tastes like it hasn’t grown up yet.

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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.

Make homemade WFPB relish with cucumber or zucchini, onion, apple cider vinegar, dill, and simple pantry ingredients. This easy oil-free plant-based relish adds fresh crunch and tang to veggie burgers, sandwiches, potatoes, wraps, and bowls.

Today I’m making a quick homemade relish and testing whether it’s worth replacing the store-bought version. It’s simple, fresh, budget-friendly, and made without the usual long condiment aisle ingredient list.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Recipe featured:
Homemade WFPB Relish
1 cup finely chopped cucumber or zucchini
2 tbsp finely chopped onion
2–3 tbsp apple cider vinegar
1–2 tsp date paste or maple syrup
1/2 tsp mustard seed
½-1 cup Dill
Pinch salt, optional

Let it sit at least 20–30 minutes. Ten minutes is fine for a cooking show shortcut, but it won’t really become relish yet. Also, squeeze some liquid out of the cucumber first or it may get watery and sad.

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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.

Make homemade WFPB mustard in minutes using mustard seeds or ground mustard, apple cider vinegar, water, and simple seasonings. This oil-free plant-based mustard is an easy pantry condiment for sandwiches, veggie burgers, potatoes, wraps, and sauces.

Today I’m testing whether mustard is worth making at home, how quickly it comes together, and how the flavor compares to store-bought mustard. It’s simple, sharp, customizable, and made with everyday ingredients.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Derek Simnett’s Mustard video: https://www.youtube.com/watch?v=BNFoCmMh9X0

Recipe featured:
Homemade WFPB Mustard
4 tbsp mustard seeds
2 tbsp water
1/4 cup apple cider vinegar
1/4 tsp salt
Optional: 1–2 tbsp maple syrup or blended dates for “honey” mustard vibes

Mix mustard seeds and water and let sit 3-10 minutes (the longer the hotter the mustard will be)
Stir in apple cider vinegar and salt and optional sweetener.
Best when let to rest for 12+ hours.

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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.

Make homemade WFPB ketchup with simple pantry ingredients like tomato paste, apple cider vinegar, date paste or maple syrup, and spices. This oil-free plant-based ketchup is a healthier homemade option for potatoes, veggie burgers, sandwiches, bowls, and everyday meals.

Today I’m testing whether homemade ketchup is actually worth making instead of buying. The goal is a simple whole food plant-based condiment that tastes good, uses everyday ingredients, and skips the refined sugar and oil.

This is part of Condiment Week, where I’m making five classic condiments at home: ketchup, mustard, relish, BBQ sauce, and oil-free plant-based mayo. At the end of the week, I’ll put them all together and break down cost, taste, effort, family reaction, and which ones I’d actually make again.

Full Playlist of Condiments Here: https://www.youtube.com/playlist?list=PLea1EC5Sj6ig7yTuNG2xgIJY8zJSG2hEN

Recipe featured:
KETCHUP RECIPE
1 cup tomato paste
1/4 to 1/3 cup water
2 tbsp apple cider vinegar
2–3 tbsp date paste or maple syrup
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
Tiny pinch cinnamon or allspice
Salt to taste, optional

Simmer 5–10 minutes. Don’t just mix. Raw tomato paste can taste metallic and bossy. Simmering makes it act like ketchup instead of tomato paste with ambition.

Chapters
00:00 - Video Starts

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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.

Get Vegan Richa’s Everyday Kitchen here: (USA) https://amzn.to/3RTgLAJ (CAN) https://amzn.to/4fw97Gb

Today I’m cooking six recipes from Vegan Richa’s Everyday Kitchen by Richa Hingle and putting them through the real test: my family’s honest feedback.
In this vegan cookbook review, I make Bombay Potatoes and Peas, Teriyaki Lentil Balls, Blender Peanut Butter Cake, Green Curry Fried Rice, Massaman Curry Vegetables, and Almond Butter Cheesecake Brownie Bars. We’ll look at how approachable the recipes are, how much work they take, which ones feel weeknight-friendly, which ones are best for families, and which dishes we’d actually make again.

Vegan Richa’s Everyday Kitchen is known for big flavor, global comfort food, curries, sauces, and creative vegan meals, so I wanted to see how these recipes hold up in a normal family kitchen. Are they practical? Are they worth the effort? And most importantly, do they pass the “will my family eat this without staging a tiny dinner-table revolt?” test?
If you’re looking for vegan cookbook reviews, plant-based family meal ideas, flavorful vegan dinner recipes, or a closer look at Vegan Richa’s Everyday Kitchen, this video will help you decide whether this cookbook belongs in your kitchen.

CHAPTERS
00:00 - Testing Vegan Richa’s Everyday Kitchen
02:37 - Bombay Potatoes and Peas Review
08:17 - Teriyaki Lentil Balls Review
13:41 - Blender Peanut Butter Cake Review
20:11 - Green Curry Fried Rice Review
25:10 - Massaman Curry Vegetables Review
29:06 - Almond Butter Cheesecake Brownie Bars Review
34:08 - Final Verdict: Is Vegan Richa’s Everyday Kitchen Worth It?

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Use code: JEREMY15 (for 15% off)

TYPHUR Dome Air-Fryer: https://amzn.to/4aEyOPA
Code: PBWITHJ10 for 10% off

SPLATTERDOM - https://amzn.to/3R6bstB
Canadian link - https://amzn.to/49XGRXL

Vitamix - https://www.tkqlhce.com/click-100987249-13085459

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Follow our Journey:
WEBSITE – https://pbwithj.ca/
FACEBOOK – https://www.facebook.com/PBwithJeremy/
INSTAGRAM – https://www.instagram.com/pbwithjeremy/
TWITTER – https://twitter.com/pbwithjeremy
YOUTUBE - https://www.youtube.com/channel/UCP0SSICXXU9KaVQJIFlNUgw
PINTEREST - https://www.pinterest.ca/pbwithjeremy

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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.

My 14-year-old daughter decided to make sourdough bread completely from scratch, starting with nothing but whole wheat flour, water, and a jar. In this video, she makes her own sourdough starter, learns how to feed and maintain it, troubleshoots why the starter is not rising, and finally turns it into a homemade whole wheat sourdough loaf.

This is a beginner-friendly sourdough video from the perspective of someone figuring it out in real time, which honestly might be the best way to learn. No fancy bakery wizardry. No secret ancient bread scroll. Just flour, water, patience, a mildly suspicious jar of starter, and one very proud loaf at the end.

If you have ever wanted to learn how to make sourdough starter from scratch, how to feed a sourdough starter, or how to bake your first sourdough bread at home, this is a fun and simple place to start.

LINKS FOR THINGS THAT MIGHT HELP WITH SOURDOUGH
Banneton Basket & Scoring Knife Kit: https://amzn.to/49CeUq0
Dutch Ovens: https://amzn.to/4odveDA

CHAPTERS
00:00 - My 14-Year-Old Makes Sourdough From Scratch
00:38 - Making & Naming a Whole Wheat Sourdough Starter
02:37 - How to Feed and Maintain a Sourdough Starter
05:10 - Why Isn’t My Sourdough Starter Growing?
06:38 - Is your Sourdough Starter Ready to make bread?
09:47 - Making Whole Wheat Sourdough Bread Dough
11:30 - Scoring the Sourdough Loaf
12:35 - Baking Homemade Sourdough Bread
14:56 - Cutting Into the Finished Sourdough Loaf & Taste Test

RECIPES
Sourdough Starter Recipe
60g whole wheat flour
60g water

Sourdough Keep-It-Going
Discard all bout 2-3 Tbsp of preview mixture
60g whole wheat flour
60g water

Sourdough Bread
100g of starter
450g of whole wheat flour
300g of water
10g of sea salt

Warm up the oven at 500 Fput a baking pan on the bottom rack (to help draw out some heat)bake for 20 minutes in a dutch oven with the lid on
remove the lid and bake another 15 minutes

OUR ADAPO APP: https://studio.com/jeremy/adapo
OUR COOKBOOK: https://pbwithj.thrivecart.com/ff-ebook/
OUR MEMBERSHIP: https://tinyurl.com/47tae3nd
MERCH: https://pbwithj.ca/shop/
MAILING LIST: https://pbwithj.substack.com/

Check out our Amazon Store for cookbooks, kitchen items, and more: https://www.amazon.com/shop/pbwithj

Use Discount Code PBWITHJ on these great products:
Click & Grow: https://www.clickandgrow.com/?sca_ref=5681965.k2ErTHHvPp&utm_source=uppromote&utm_medium=textlink&utm_campaign=us-aff-5681965-jeremy-lalonde
MUD/WTR: http://ambassadors.mudwtr.com/PBWITHJ
Fittrack Scale - https://getfittrack.com/pages/fittrack-pdp-shopify?utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ
Inno Supps - https://www.innosupps.com/products/cleanse/pb_wj
London Sunshine Dehydrator - https://bit.ly/48KMAQ3
London Sunshine Induction Cooktop - https://bit.ly/3u4nsE0

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

TYPHUR Dome Air-Fryer: https://amzn.to/4aEyOPA
Code: PBWITHJ10 for 10% off

SPLATTERDOM - https://amzn.to/3R6bstB
Canadian link - https://amzn.to/49XGRXL

Vitamix - https://www.tkqlhce.com/click-100987249-13085459

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Follow our Journey:
WEBSITE – https://pbwithj.ca/
FACEBOOK – https://www.facebook.com/PBwithJeremy/
INSTAGRAM – https://www.instagram.com/pbwithjeremy/
TWITTER – https://twitter.com/pbwithjeremy
YOUTUBE - https://www.youtube.com/channel/UCP0SSICXXU9KaVQJIFlNUgw
PINTEREST - https://www.pinterest.ca/pbwithjeremy

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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 hate meal planning. I love cooking, but deciding what to eat every single week? Absolutely not. So this week, instead of planning meals before grocery shopping, Woolie grabbed a bunch of plant-based groceries from the market, took advantage of what looked good and what was on sale, and I used Adapo to figure out what to make after.

OUR ADAPO APP: https://studio.com/jeremy/adapo

In this video, I’ll show you how I use Adapo as a meal planning coach to turn random groceries into a realistic whole food plant-based menu. Then I’ll cook through the meals it helped me build, including a hearty vegetable soup, a rainbow chopped salad, Mexican-inspired breakfast for dinner, and a creamy mushroom stroganoff.

These recipes are plant-based, oil-free or easy to make oil-free, family-friendly, and designed for real life when you have groceries but no plan. Because sometimes the fridge is full and somehow dinner still feels like a hostage negotiation.

Use the chapters to skip the Adapo tutorial and jump straight to the recipes.

CHAPTERS
00:00 - I Hate Meal Planning… So I Tried This Instead
01:12 - How I Use Adapo for WFPB Meal Planning
05:01 - Hearty Vegetable Soup Recipe | Easy Plant-Based Dinner
07:31 - Rainbow Chopped Salad Recipe | Fresh WFPB Meal Idea
10:52 - Mexican-Inspired Breakfast for Dinner | Sweet Potato & Black Bean Bowl
16:04 - Creamy Mushroom Stroganoff Recipe | Plant-Based Comfort Food

MY ADAPO PROMPT
I need to make a meal plan and recipes for the week for 6 recipes that will feed 4 people and ideally have left-overs that can make 1-2 lunches.I need the meals to take no more than 30-60 minutes, with at least two of them needing to be made in 30 minutes or less. Some light prep in advance is fine to add to this time (cooking rice, beans, soaking things, etc…)Make sure that all the meals have a nutritional balance and are whole food plant-based with no oil.I want to start off by you giving me your best thoughts for 6 meals and once we agree on the six meals then we’ll break them out into individual recipes.You can use the following ingredients - if there’s anything missing from this list that would help make the meals more balanced I can make a trip to the store, but I’d prefer to try and use up mostly what we already have.

OUR ADAPO APP: https://studio.com/jeremy/adapo
OUR COOKBOOK: https://pbwithj.thrivecart.com/ff-ebook/
OUR MEMBERSHIP: https://tinyurl.com/47tae3nd
MERCH: https://pbwithj.ca/shop/
MAILING LIST: https://pbwithj.substack.com/

Check out our Amazon Store for cookbooks, kitchen items, and more: https://www.amazon.com/shop/pbwithj

Use Discount Code PBWITHJ on these great products:
Click & Grow: https://www.clickandgrow.com/?sca_ref=5681965.k2ErTHHvPp&utm_source=uppromote&utm_medium=textlink&utm_campaign=us-aff-5681965-jeremy-lalonde
MUD/WTR: http://ambassadors.mudwtr.com/PBWITHJ
Fittrack Scale - https://getfittrack.com/pages/fittrack-pdp-shopify?utm_source=youtube&utm_medium=influencer&utm_campaign=PBWITHJ
Inno Supps - https://www.innosupps.com/products/cleanse/pb_wj
London Sunshine Dehydrator - https://bit.ly/48KMAQ3
London Sunshine Induction Cooktop - https://bit.ly/3u4nsE0

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

TYPHUR Dome Air-Fryer: https://amzn.to/4aEyOPA
Code: PBWITHJ10 for 10% off

SPLATTERDOM - https://amzn.to/3R6bstB
Canadian link - https://amzn.to/49XGRXL

Vitamix - https://www.tkqlhce.com/click-100987249-13085459

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Follow our Journey:
WEBSITE – https://pbwithj.ca/
FACEBOOK – https://www.facebook.com/PBwithJeremy/
INSTAGRAM – https://www.instagram.com/pbwithjeremy/
TWITTER – https://twitter.com/pbwithjeremy
YOUTUBE - https://www.youtube.com/channel/UCP0SSICXXU9KaVQJIFlNUgw
PINTEREST - https://www.pinterest.ca/pbwithjeremy

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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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