I am a professional chef of 20 years. Vegan on my days when home cooking for my partner. She has been vegan for about a year now. I stumbled upon your videos looking for some vegan knowledge to feed her better. You cook like I do minus the animal products. I truly feel inspired to change to a plant based chef after watching your videos. The food I cook for the public is no longer safe to eat I feel. I have watched the product quality change throughout my career. Thank you for posting these videos. You got me with the cast iron mushroom steaks and had knife skills so I subscribed and continued on through a few videos. I don’t really comment on videos but you may have changed my perception .😊
🇨🇦 always love to know of others who adopted the animal-free lifestyle. I changed 3 years ago after having some angina and I haven’t had any pain since 3 months after changing.
Thank you for sharing this comment!! I grew up on a certified organic livestock farm, and we sold all kinds of meats at our local farmers market, so when you talk about quality differences over the years and the safety issues in regards to meats such as pork for example, I felt that to my core!! I’m trying to make the full change to vegan food, getting away from processed foods.. comments like these on these videos definitely help me change my mindset when it comes to food and how to prepare it properly!
your videos are just a breath of fresh air, i love them and you are one of the only (one of many) cooking channels I watch where I really recreated more than a few recipes - my vegan girlfriend and me appreciate! :) Oh yeah and thanks for the dog content
i actually like and appreciate that you talk in this video in the actual recording. it feels different than just relying on voice over. but i dont want to be picky, i just noticed the difference :)
I want to love Tofu and I think I am going to with you Derek! I make Tofu 'egg' and love that but I need a few more recipes. Thanks so much. Give Frankie kisses from me please.
This was amazing! Does the flavor get inside of the tofu block when you cook it this way? Or is it just the outer surface of the tofu block that has all/most of the flavor?
Such big, beautiful basil!💚Love the versatility of pesto ~ can’t wait to try this! Setting a whole new pace with today’s walking & talking…really engaging.🙏🏻
Home made pesto is the way to go, always have some in the freezer. It’s really nice if you add a some preserved lemon when you blitz it too, just a bit of extra zing (apologies to any Italians reading this!).
Hola Chef! From Barcelona! Kind of traumatized by the sheer volume of poor dead animal legs hanging from the ceilings of bars and grocery stores, like wind chimes! It’s terrifying. So much beautiful fruit and veg and beans and grains here, to eat. Why would anyone want to eat something with an attached hoof? 😢 Your basil is beautiful.🍃 will try with pepitas instead of pine nuts. Thanks for all you do! 🌱 🙋🏻♀️
Why did you pull up the whole plant? Oh, no no no! That is not acceptable! 😮 Just pick what you need and let the rest keep growing. Also, Basil grows really well indoors too. 😉
I love the new video format/style! It’s more conversational, almost like we’re there and you’re just showing us what you’re doing. Great ideas for all the basil that I’ve got right now…I will be trying this recipe shortly. And as always, your sous chef is adorable.
That looks amazing! I’m always having to throw basil away as some of it gets used for recipes and then the rest gets forgotten about in the fridge! Will definitely try making pesto with the rest from now on!
Looks delicious (like all your stuff does). With your incredible skill level in the kitchen, I would love to see you tackle a super tasty whole-food, entirely plant-based meal using NO cooking oils (or products that contain cooking oils), and with minimal salt. [Hint, hint.]
Thanks for watching. I've done the no oil thing already.ru-vid.com/group/PLs4BDq9QT73otNjk_HJPRGeD_SgQv-FfE&si=ndYyKDBBA0lyZlXR I like to mix it up, it's no animals that is 1st on my list and 2nd flavour. I imagine i'll do a few more WFPBNO in the future for sure.
@@DerekSarnoChef Thank you so much for getting back to me and for taking the time to send me the link to all your other no-oil recipes. (The mushroom steaks looked great!) I will say this: As someone who cooks a lot (but with nowhere near the skill and talent level as you) and who has been cooking with no oil for years now, your taste buds do adapt; I'm not kidding. And when I do have something with oil nowadays (which is extremely rare), I don't like it. And I used to LOVE my cooking oils. 😃
If anyone ever tells you to stop including Frankie in the videos, you tell them to stfu and unsubscribe! I'm not going to love all the meals you make, but I'm going to keep coming back to check in Frankie. Good girl Frankie!! (I'm probably going to love most of the meals too 😉)
I made this recipe today. I had a little trouble with searing the tofu, maybe my pan wasn't hot enough (?) I didn't make my own pesto, for lack of fresh basil, but bought some vegan pesto instead. The dish was delicious! What a creative dish, great flavors and textures, it was thoroughly enjoyable! Everything you cook makes my mouth water and I could watch you cook all day. Thanks for the recipes. Hugs to Miss America.
Like this cooking tutorial with vloggy interludes style; it didn't seem too much out of your comfort zone and made the video dynamic, but in a different way from your regular in-the-kitchen vids. Food looks spectacular, of course! Thanks for posting : )
Can I ask why you don't press the tofu? I was told that this style of tofy should always be pressed to remove excess water. Is it just personal preference? Love the videos!
I LOVE this format and style of video, Derek! I love your other videos too, but this feels more personable and engaging…more the REAL YOU. And Frankie is adorable. More of Frankie in every video, please.
Man... You're living the life! Sustainable, awesome house, garden, beautiful kitchen, access to a river, and most importantly... awesome company :) Really happy for you, thanks for sharing these amazing recipes with us!
Derek, you have my mouth watering again. Thank you for this magnificent recipe. And don’t you worry, you look perfect to me. And Miss Frankie is gorgeous as usual! ❤
I'm facing the same hurdle with age not being able to read spice bottles without readers and I hate it! Pine nuts are underrated in America. Italians have always cooked with Pine nuts as they add texture, protein, and flavor to any recipe. Your gardens, aside from being lovely, have produced a lot of herbs from early in the year. I'm duly impressed! Frankie is the best companion chef ever!
Fantastic video I’ve never thought of searing tofu. And thanks for a different take on orzo in a salad it makes a change from always being thrown in a soup. Keep the videos coming you’re doing so fantastic and original work we all need more plant based recipes in our lives 😊👍
Oh! And maybe consider cutting the basil at ground level and leaving the roots. It’s good for the soil microbiome. They will decompose and keep the soils healthy. You can plant right over them. It’s also less mess. Win win. Ask Spicy M 😊
This is so crazy. I was meant to see this recipe! I literally have everything! Except.....I have swiss chard in the fridge instead of spinach. I think that will be effective.
I would of never thought to combine pesto and mayo!!! I heard this wild intro music and thought 'you go Derek,he does like his sharp knives' and then saw it was the music for the new apple phone ad....🤣🤣🤣
Made the pesto yesterday and tofu tonight for dinner. It was a great way to use a bunch of basil and zucchetta from my garden. Skipped the oven since it’s 90 degrees today and just cooked it covered in the stove for 10 minute. Yum! Thanks for the inspiration.
You should pinch your basil when it’s really young so you don’t let it go to seed and it branches out really nicely. You will get a lot more basil from your plants
Thanks for watching. I can't top my friend @bakingherman with his Toum recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZyOXoafZYT0.htmlsi=uYS64MzcAYwiYD5j. give his a go.
I made the tofu today, but a different sauce with some ingredients i had on hand... vegan chipotle mayo, sweet mustard, date syrup... sliced some sweet peppers, jalapenos, cherry tomatoes for the top. It was the best thing I've eaten since going wfpb. That salt seared into the tofu 🥰 My mom said it looked like it came from a restaurant. I referred her to your channel lol.. she's not vegan... family had ribs...i had a $2 block of tofu that was 10x better
Enjoyed your video, a little concerned about double dipping spoon and licking the spatula. Pistachios are seeds, not nuts, so can be OK on a nut restricted diet. I buy them shelled and salted from ALDI and don’t add additional salt. Grow my own basil and cut only the tops in order to have ongoing crop. If you cut it correctly the plants become very bushy and produce a lot more leaves. I freeze the pesto in muffin cups or ice cube trays. Have you ever made garlic scape pesto? Made a gallon of it in June and have it in the freezer for a taste of summer during the cold months. Use on chicken, shrimp, focaccia, gnocchi, also excellent as a pizza base sauce.
What happened to your neck? Also, great tip about toasted the garlic. I have the same problem with needing reading glasses. I've broken down and gotten the old lady chain.
