I appreciate how the comments on these types of videos are so positive compared to everywhere else on the Internet. I seriously appreciate your work so much, Jill! Even if I don’t follow your recipes exactly, it gives me an extremely helpful basis from which to start.
I love that you reinforce individual creativity and embracing imperfection here. I fight the urge to be ‘just right’, and you do it so effortlessly.🤩 Thanks for sharing and modeling real world vegan cooking.❤️
Thank you! I’m glad I discovered your channel. It’s a new favourite. You’re making fun delicious looking meals but using healthy ingredients. Love it. And the videos flow right through. Very pleasant to watch. I’ve already favorited a bunch to add to our list of recipes to try. Can’t wait.
Satisfied ,Simple ,easy understand,Never Fail and Very Very Helpful make Me Had Good Appetizer because I feel Safe for This Channel Allreceipe So so healthy , So Nice 👍👍👍👍👍👍👍👍
I love the idea of sweet potato as a base for a pie crust, beautiful ❤ But I must say…. I would keep it in the parchment paper to cook : I hate washing dishes 😂
Looks super yummy 😋 and healthy, too. Will definitely try making it, even though im not that much of a tofu fan. Especially due to all that gmo, of course. Thank you very much for your precious time and efforts. Love & Light. ❤❤❤
Thank you for this recepie! So good! And Thanks for the option of having the measurements in the metric system!! Live in Sweden so this really helped! If i could ask for one small thing too -when the recipie says ”a brunch of spring onions” it gets diffucult - is a brunch the same amount in the US and Sweden? 🤔 Would be great If you had that by Weight as well. Thanks!
Hi Jill do you recipies with almond flour (like this one and the pizza base) come out all right if I use defatted almond flour rather than the regular one? Thanks
