Do you think the carrot loxs will turn out if I don't use the oil? I'm trying to be as oil free as possible. I think I'm going to put some yondu (when it comes) and veg. broth in there instead and see what happens. Very nice video, how you explained everything. Your bread looks awesome. In our house the no knead bread never went away because I too, get the urge for bread and then don't want to wait for it.
A bread machine is easy and cheaper on energy. Often found second hand. Sourdough takes more prep though the easiest method is 'stretch and fold'. ( I like to minimise kneading lately)
I love that you're branching out with the use of tofu instead of cashews. Not only is tofu a less expensive ingredient but I have many food sensitivities including many nuts, alliums (garlic/onion), and gluten. I love making tofu ricotta for use in lasagna. Block of tofu (no pressing needed), salt, pepper, hing, sometimes a few Italian herbs, lemon juice and olive oil for mouthfeel. Love your content!💜❤️💖
As a Japanese, that you like Japanese style breakfast makes me so happy! If you have access to different kinds of mushrooms (kinoko in Japanese) like nameko (it has a very distinct texture so I assume for many non East Asian people, it would be either hit or miss but it is one of the most popular ingredients of miso soup! As for Tamagoyaki, it does not have to be sweet as well! Usually we are divided by either Team Sweet or Team Savory ( I am Team Sweet haha). Some people put nori into the egg mixture:)
Same here! Both miso-shiru and Tamago-yaki can use many kind of vegetables, soup: Daikon radish, carrot, onion, eggplant, potato, burdock, turnip, okra, mushrooms (Shiitake, Buna-shimeji, Nameko, Enoki, etc.), seaweed/Wakame, Tofu and Tofu skin, and even Natto. For egg omulet: spinach, green onion, carrot, green peas, corn, fungi, Nori, cheese and so on. If you have some leftover stir fry dish, you can cut it up to mix in or put it in the center and roll it up.
That miso trick is seriously life changing for me! I make miso soup several times a week and I tried this last night. So much easier than the method I had been using previously! Thank you!
Loving the natural lighting in this video! Did y'all move? Noticed it's looking different. Also I've been missing lox on my bagel so those carrots sound good
It's been a bit over one year that I started my plant-based diet, and I've been pretty much using the ingredients as they are. Your videos, however, inspired me to try out different cooking techniques with tofu, carrots and other stuff. You're really expanding my view on how to use the now-pretty-familiar ingredients in a more creative way. Just wanted to comment and say thanks for giving ideas and inspirations. *hits like and subscribe*
Dude. Only just recently came across your channel. Some thoughts: I am pretty sure that I could listen to you narrate anything. Also, you have nice hands. Eric seems cool based on very little time on screen, that's show-stealing quality! I too tend to spice up most things too so I guess that was it 😆The food looked great and you explain well, sometimes I see these things and people get too into just talking about their lives or whatever. Which is fine sometimes but mostly the audience is here for the food, ha. Totally want a bread video. I have watched so many around the web and I still want more. I will likely spend part of my weekend binge-watching some of your vids, great stuff ☺
It all looks so delicious! I want to try that cream cheese recipe! I do a vegan lox, but just peel the carrots into strips and add boiling water for a few minutes, drain and then olive oil and season like you did. Addictive! I also loved the miso hack!! Thank you.
Hi guys! Just wanted to say thank you for spreading your knowledge and kindness. Winter has been so rough, but I relax with some new recipe videos. Sarah, your voice is so peaceful, and I can tell you have a passion for what you make. You're helping this baby vegan learn the ropes of vegan scratch cooking. I have been cooking for years, but when you go from animal products to plant based products, there is a bit of a learning curve. 6 months in, and I finally feel confident enough to try Seitan again. I do indeed plan to follow your recent recipe. You're a light, lady🫶🏻 thanks for doing what you do
This came at the perfect time for me. I got sick of overnight oats around November and I overdid it with the baked egg bites. I also love savory breakfast rather than sweet. Thank youuu! P.S: YES to bread content plz =)
I'm INSPIRED! Also, I make a similar cream cheese, with garlic and herbs. The tofu is great because its soy based, and soy contains lecithin, which is am emulsifier. Therefore the liquids and fats wont separate and it says super smooth. It can also be frozen and when its thawed the texture stays the same.
So excited to try making a tofu cream cheese! I love making these spinach rolls that usually use cream cheese, but the dairy definitely affects my mucus levels (sorry TMI) so I'm always stuffy the next day 😓
Hello Sarah. I would like to try the Yondu. The code that you gave for the 10% off is expired I think. Is there another way to receive the discoubt? Thank you. Also, YES! I would like to see more about making my own bread! BREAD RECIPE VIDEO PLEASE!
I have obviously been spending too much time watching Marvel movies because every time you say Yondu, I just picture the character from Guardians of the Galaxy, which is a comical substitution when I imagine Yondu doing all of those things 😂
I might be from THE bread country of the world, but a good bread isn't anything to feel intimidated about. What you CAN be intimidated about is making a perfect bread though. If you mix and knead the most doughs, it'll turn out okay. What takes all the practice is perfection. A French baguette for example is an easy recipe for a white bread pretty much. But the dough has to be just right to get the right bubbles inside, the perfect crust, the perfect spread during baking and all that. This might intimidate even a baker who doesn't do it very often. If you're not looking to enter a competition and are willing to accept things that aren't top of the line, just go for it. A mediocre bread made at home is still a lot better than most bread you can buy at the grocery store. Even more "special bread" like sourdough is completely easy to do. If you're extremely concerned about your baking skills, start with Italian Focaccia. Delicious, extremely easy and you can use flavor toppings of your choice.
Team Savory Breakfast for the win! Would you consider doing a savory oatmeal edition, if you have already please just virtually schmack me & point me right direction :D
I love how you're talking about affordability. It's so very difficult to get normal things at the grocery store! I get upset with how expensive things have gotten lol.
Bread recipe will be great thanks. But also is there a way to make a loaf such as yours with a mixture of oat, spelt, gluten free (healthier) flour options combined rather than 100% bleached white flour? Thanks
Could you maybe do a "budget high-protein vegan meals" video? Just moved out on my own to pursue UNI, and getting enough protein for cheap has been hard! Just have been sticking to tinned kidney beans, which hasn't always been amazing. I have an air fryer too!
These all look fantastic, and I'd like to try Yondu, but i noticed it has mushroom (shitake) in it as an ingredient. Do you know if they make a version without mushroom? I can't eat them unfortunately.
Wow, so crazy to see Yondu target the Western vegan market! It is a korean product and not really advertised as "vegan" or "veggie" since it's not really a thing here. Fascinating.
Yes, please show us how to make the breads, please create a breads video. And I did find the Yondu myself, but it wasn’t really until seeing your website that I am better able to make full use of it. Kind regards. You’re awesome!
Does the chickpea salad taste okay if you omit the mustard? I don't really care for Dijon mustard so I never have it on hand and I just can't get myself to buy it for one recipe lol but I've been seeing this chickpea salad everywhere and lots of people use mustard in the recipe
Hello thank you for the recipes. Please give a bread easy bread video. Wanting to make bread groceries are to expensive snatching o can make on my own will try and do.
I love you’ and I love your videos and I’ve been watching a long time.. YOU CAN COOK! But please don’t return a pan you’ve used - imagine the next person buying it
@@paperboundprotagonist I don’t really see see how that’s better / a one use throw away item that she said she specifically bought for a video. But unless it’s damaged, it’s sold to others
I just found your channel and have watched a few videos and I want to compliment the recipes, they sound delicious. You have a nice video voice and presence and the videos are nicely produced. unfortunately, I was pretty disappointed when you said you were going to return a pan that you used for a video. That is unethical and an overall dishonest practice.
