I swear Sarah, your channel is becoming my favorite one for vegan cooking. Your recipes are so satisfying and not complicated. I just love how you come up with your own take on vegan recipes and how you say why you love the dish, or the reason you make the dish. Your voice is always so soothing and easy to listen to as well which makes your videos even more enjoyable. Thank you for the recipes! Hope your move goes smoothly and happily.
The thing I like most about your channel is that you don't try to be this overly hyper influencer energy, which is nice sometimes but you're so refreshing by being different 😊
Hi, friends! We've gotten a few comments so far about why we're leaving the PNW and moving back to Colorado. If you're interested, we recently did an entire podcast episode dedicated to that topic. You can listen to it here: spotifyanchor-web.app.link/e/WeBLAuCjlCb. And thanks again to Ritual for sponsoring this video! For 30% off your first month, go to ritual.com/30-svk.
My childhood nostalgia food is pole lima beans. My granddaddy used to grow them in the yard and they were everyone's favorite. Now every summer my gram scours south jersey to find a few bushels of those precious beans 😂🫛 all the ladies of the family would spend a few hours on the porch shellin' beans and gabbing away. When I think of the matriarchs of my family, I picture their nimble fingers plucking the plump beans from the pods, their soft green hue in the sunlight. I'd run my hands through the pot of beans like it was gold, and make little canoes out of the pods to play with. We'd freeze a bag of beans to cook with Christmas dinner, and Easter too. When it's finally time to eat them, butter and salt is the only way, and always drink the juice. I moved away from home, not too far but far enough to miss it. Last summer I bought my first home with my partner and dog, ready to build our lives somewhere new. I went to a farmstand down the road and--to my delight and shock--went home with a whole bushel of beans. And that's how I know this is home 🥰 Clearly it's correct about food helping process memories, thanks for reading if you got this far lmao ❤
The best way to get steam in the oven is to heat lava rocks on a cast iron pizza pan or griddle. Place on the bottom rack to your oven. Get them really hot, and then when you put your bread in, pour hot water on the rocks. I just got the rocks out of my neighbors yard. Welcome to Colorado! Hope you like it here!
When you make those fermenting cucumbers, try the brine after fermentation is done- it is delicius and very refreshing. Good for thirst. Greetings from Poland :)
I absolutely love all of you recipes and also your presentation and the calmness in your voice. I hope you enjoy your future garden after your move. Gardens are wonderful to grow. Thank you for time you share with all of us here on the internet. Take care and I am looking forward to your next video. 🥰
Good luck on your job of packing the rest of your place & the move to Colorado. Loved this video- Thanks for sharing. God bless you from grandma Katie in Oregon. I haven't been watching your blog cause I had an emergency lung surgery, came home after a week the 2weeks later got really sick vomiting day & night.ended in ER. It was not the dreaded c- thank God. I'm doing OK now
This summer instead of salads, I've made a lot of Moroccan inspired stuffed aubergines that after I bake, I cover in a garlicky tomato sauce and lemon cashew cream. And usually the next day with the left filling as I always make to much, I've make cabbage rolls and use the same leftover tomato sauce to bake them in.
I’ve been watching you for 6yrs now and I’m always so glad when you show up in my recommendations at random and I get to catch up on your videos and life. I’m happy life is treating you well and I hope you have a easy move with no issues settling in.
This was a beautiful episode! It was a very homey and comforting view of your day. Making me want to try my hand at bread making again. Thanks so much for sharing.
The L&L-style plate really spoke to my soul. I used to go there all the time as a kid. Gonna make that this weekend!! I've been watching your videos for years now, and I totally see your authentic voice/style in these more recent ones (since ATL, I guess? 😉). I'm so glad you've found your vision and inspiration for this content! So proud of you and this channel 🥲
I came across your channel today after watching a homesteading channel wishing for one that catered to vegetarians. This is awesome, I love the creativity and using ingredients that are in season. ❤
Sarah, my 4 year old son, Noah, loves to cook and loves watching RUclips cooking videos. We recently found your channel and we’re hooked! We made your cheese sauce recipe for Mac and trees(broccoli) last night and we loved it. Keep up the good work!
Sarah , every time you make a video it brings me joy. I can feel my stress lower. You have such a presence and a beautiful spirit and watching you cook is really comforting. It reminds me why I love to cook. Thanks for sharing. Good luck with the move 💗
I'm glad you mentioned your changing relationship with food and how you're letting yourself have the full craving rather than pushing back at it. I initially went vegan for health reasons, and at one point I was a DASH (low sodium, low saturated fat) and gluten-free vegan. You can see how that much restriction was a recipe for disordered eating. There's a lesser talked about ED called orthorexia, which may be an off-shoot of OCD (had that since I was a kid) that makes your world revolve around trying to eat as healthfully as possible. It's not sustainable to tell yourself no *constantly.* One of the most helpful pieces of advice my therapist gave me to help counteract the shame/guilt spiral of a restaurant or heavier home meal - there are no 'never' foods, just sometimes/every once-in-a-while foods. The relationship with food can be so complicated. It can be beautiful, like you said, connecting you to a time and place, surrounded by people you love or given to you by people who love you. Or it can make you grimace and grit your teeth. I hope everyone has more of the beautiful option.
Your videos are always so comforting, like cooking along with a warm and kind friend. I always end up feeling so inspired and hopeful in general but also in stepping into that calm myself when it comes to cooking. I always get so excited for the day I can make whatever I want freely and from scratch. Thank you always for sharing your lovely videos! 🫶🏾
I understand packing a month before! We are moving too and I have boxes in places too. I love your recipes and can’t wait to do them. I’m working on plant based diet and I have some books but not the best and I’m an Adventist which they mostly eat plants too. Makes your body feel great when you eat healthy vegan. Thank you for all your videos guys!
I loved this episode but honestly love all your videos, especially the ones where you make things from scratch. I have followed your channel religiously for many years. So glad you're feeling inspired again. ❤ Also, happy birthday, Eric.. 🎉🎉
Great episode. I also find your voice very calming, and love your attitude/philosophy towards food/eating/body. The chowder looked amazing although I admit that cutting off all the corn kernels looks like a bit much work for me; will try to get motivated to make it though. The pickles looked great too. Always enjoy your videos.
I love the What you eat in a Week video. I have always eaten a lot from scratch due to food allergies so a summer staple for me is my mom's potato salad recipe (which I make a vegan version of now). for me, it's a classic taste of summer well along with homemade lemonades. Jocelyn
Happy birthday, Eric. I was born in Boulder, but we moved to Guam in 1958 when I was two, so, unfortunately, I didn't grow up in Colorado. As an adult, I did live in Denver for five years. I miss the hiking. Where in Colorado are you moving to? I made corn tortillas today and baked some for chips. I've been thinking about baking bread, so it was interesting that you are into it. I retired last year so I have the time. The potato corn chowder looks very good, and so does the macaroni salad. I really like your videos. They are warm and friendly without any nonsense. Love that Eric is in the kitchen, too. Good luck with your move.
Your channel has always been one of my favorites, but it’s just even better and better. So great! You always inspire me to cook at least one new meal. Thank you!
I love how you said the important thing about the Hawaiian Mac Salad is using a mayo that you like. An authentic Hawaiian mac salad uses Best Foods/Hellmans. It just does. But not everyone likes that mayo (you being one of them) and you shouldn't be discouraged from making one of my favorite Hawaiian dishes just because you don't like the mayo. Make it to your liking. Who cares if it isn't 100% authentic if it's yummy to you. I make this a lot. I also love making vegan Musubi and vegan Spam Fried Rice. I'd love to see your take on those things as well!
Wow everything you made I would love! I agree with you about enjoying certain foods without trying to make them healthier. Usually it just leaves me wanting.
Sarah, you really are a top-notch home baker (and chef). Your baking skills are killer! Plenty of food bloggers are good at cooking... but not usually baking as well.
I just want to say that I've been watching your videos over the years (I've been here a WHILE 😂). Watching your relationship with food, and the fats that go into/flavor food, change and evolve has been wonderful. Just in this video alone, what you said about giving into your true cravings and enjoying them fully instead of trying to make a "healthier" version was an ah-ha moment for me in my journey. Also, you not only use fats now, you APPRECIATE them. You appreciate them even as a garnish, an addition to a recipe at it's end, that isn't necessarily necessary but does elevate it. The fact that you opt in and really find satisfaction in electively adding a good fat to a meal is fantastic to see. Our journeys are all different but I'm always glad when mine crosses with someone like you who is sharing their own path. I see you and your growth and it's beautiful. Thank you. 💚
Just found your channel, I cant believe how your voice and your way of speking is so pleasant to hear😌 I have quite bad SSSS… But your channel will be my new favorite😊
My fave vegan recipes channel lately. Im not vegan but looking for easy non meat recipes and to incorporate more veges into my diet. Literally all recipes in this video looks soo delicious
My husband and I are stoked you are moving back to Colorado! You are our new favorite vegan RUclipsrs because your recipes are consistently easy to follow and delicious! Maybe we will get to meet you when you move back to CO. We are in Arvada.!
This video just gave me so much life and motivation! I was living a plant based lifestyle for 2 years about a year ago and fell off the wagon. Saddling up again and bringing my family along for the journey! Thank you for the inspiration and encouragement 🙏🏽☺️
I just so love your videos. Your quiet vibe just is great! Also, I love after you traveled for a bit, you are coming back to Colorado. It just seems like your home. I’m looking at moving within a couple years and would love to hear your thoughts on different places you’ve been.
I have just found your channel recently and I am so happy that I did! I LOVE all the videos I have seen so far and you ALWAYS make me hungry lol. You two are so cute together, good luck with the move and safe travels!
Sarah, I love your channel because you make what I really want to learn to make. I am so happy I watched this because one of the few things I wanted to learn to make was a vegan version of L&L Hawaiian BBQ's Chicken Katsu! I am super excited to make this and the macaroni salad! No one seems to fully comprehend how empty our eating life is without those 2 things, lol! Seriously, thank you so much, I have so enjoyed your channel for a long time and have enjoyed making a lot of your dishes. Please keep the amazing work! You too Eric! I want that fermented pickle recipe! 🙂❣
Our GOAT summer vegan dish is Milk Street's Campanelle Pasta with Sweet Corn, Tomatoes and Basil. As soon as fresh garden veggies come in, we could LIVE and BREATHE this dish. Would also really love to see your take on a soya ceviche, as I used to love it but have only found some mediocre recipes for copycats.... Fresh veggies rule, but so does Hawaiian pasta salad, altho I noticed you left out the pineapple, my fave part!!
1st off - Happy Birthday Eric! 🎉🎂 the burgers and bread look amazing! I also havent been feeling salads lately either, go figure. The past few years we've bought and then smoked a bushel of NJ corn and it makes the BEST corn chowder! Im going to have to make some soon! Thank you for the new video....I was hoping for one soon....good luck with the move!
Great video. I am making that tofu katsu with Japanese curry this week for sure. Probably the corn chowder too. And the salsa. And burgers. And breakfast sandwiches. Ok.
Not really a summer staple, but recently I got my hands on Gochujang for the first time and have been making stir fry with gochujang, peanut butter and soy sauce. Great way to eat lots of veggies. Also - in summer I love making couscous salads because it involves next to no cooking - just boiling water in my kettle for the instant (precooked) couscous. I use lots of parsley like in a tabbouleh and then spring onions and my favourite raw veggies (cut fairly small), together with a lemon and olive oil dressing. I like adding lots of chilli flakes or harissa paste to make it spicy and then just serviing that with loads of lettuce leaves to wrap it in small parcels that are popped directly in your mouth. So yummy and a bit of an experience with the wrapping process, so you're not just spooning in the couscous.
Sarah, your recipes are always so delicious! Thank you so much for expanding my vegan cookbook! Can you please make a video for all your bread recipes? :) Thanks!
Such a good lineup of summer recipes!! I literally have had fresh corn in my fridge for a week that I was planning to make a chowder with, now I’m motivated! 💪
The more I watch your channel the happier I get! I just love seeing ypur love and passion for what you do as well as the wholesomeness and love within your relationship! ❤❤ ❤😊😊😊 also, please cook for me. I NEED that bread and potato corn chowder 😢😢😢❤❤❤❤❤
I love how the finished cake looked like a black and white cookie. So perfect and so #NY!! I currently have your vegan deli meat recipe in the oven and that's been my summer comfort meal. Tied with your vegan egg salad.
Everything looks so good! I was vegan for some time (I subscribed to your channel a long time ago) and I'm thinking of going vegan again; the dishes you create look absolutely incredible! ☺
I am in love with this style of video. Your voice is so calming and your food always looks so delicious. Looking forward to making a few of the recipes
Such a wonderful surprise to see your video! I adore both you and and Eric....you feel like friends ❤ Your channel is the best! Sorry you have to move again...so stressful 😢
Good luck with your move hope everything is for good. I used to cut the corn like that but I feel is so messy and a lot goes to waste so now with the knife slightly angled and horizontal (I mean parallel with the cob) I go around the cob, I first cut the cob in 2 to pieces to make it easier, you should try it if you can somehow understand my explanation 😂
I really love watching you two the way you click together and I have watched a lot of vegan shows and you make cooking Vegan and semi when necessary soooo simple I just Love love your style Keep up the good work 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽❤❤❤❤❤❤
Ciao, my grandfather on my fatherside in puglia in southern italy made a wonderful salad with cooked potatos, tomatoes, garlic, fried bell pepper and spicy pepper.. with much olive oil and a little bit salt.. wonderful to Dip into the olive oil with White bread ❤️ many greetings from Brunswick in Germany and please stay safe 🙂 i will share your Video in my cooking group at mewe..
Fun tip: if you thread a wooden coffee stir stick through the holes of your razor blade, it makes the perfect bread lame with much less chance of laming your fingers.
Also, you can make garlic butter in the microwave that is magnificent, no joke. 1 tsp garlic, 1-2 tbs oil or butter, salt, microwave on high for a minute or 2. Perfect for garlic bread
I can't tell you how much I miss half sour pickles from a brooklyn deli!! I'm excited to try to create them. Happy Belated Birthday Eric! Hot dogs and corn on the cobb, norwegian pancakes, big salads with lots of toppings and since last summer corn soup are all my summer favorites! ps I love your corn soup
All of the food here looks amazing but it was really all the different bread types that caught my eye! Specially that baguette I think we need the recipe soon 😋
Your videos are always such great inspiration for the week ahead. Happy birthday Eric! I love the partnership you two have going on on the channel now, it works really well. I made the corn potato chowder this week and came here to say it was sooo good! Eat this soup sitting down folks, it'll make your knees buckle. ❤
I’m from and still live in Denver CO. Thanks for all the good ideas. I’m on my sourdough journey as well. Just came back from vacation now time to get all my fermentation projects underway for fall and winter. I’m a newbie to sourdough bread and am very excited to learn and perfect the process. Any tips from the community????
Everything you make on your channel is absolutely delicious looking! I’m always amazed by your talents in the kitchen💕lucky man, to score someone like you, you’re such a gem 💎
I love making tofu like that and then making a honey mustard to dip it into. Fixes all my fried food cravings every time. SO EXCITED FOR YOUR GARDEN ADVENTURE! Current summer staple food for me is Korean Cold Noodles- only instead of ground beef I use mushrooms. Basically just been obsessed with the cucumber soy sauce combo.
I tried making a Katsu recipe recently (it was a bake, too) and yea it was just not what I was looking for. I will try this version (even though I really don't like deep frying at all)
thank you for all the delicious birthday (and non-birthday) treats. love you. 😗
Happy Birthday 🎊🎉 🥂🍾
Happy birthday!
Happy birthday! 🎉
Happy Birthday Eric! 🎉
Happy Birthday, Eric!!🎉🥳🍾🎂🎊
I swear Sarah, your channel is becoming my favorite one for vegan cooking. Your recipes are so satisfying and not complicated. I just love how you come up with your own take on vegan recipes and how you say why you love the dish, or the reason you make the dish. Your voice is always so soothing and easy to listen to as well which makes your videos even more enjoyable. Thank you for the recipes! Hope your move goes smoothly and happily.
Sarah = easily one of the best vegan RUclipsrs
The thing I like most about your channel is that you don't try to be this overly hyper influencer energy, which is nice sometimes but you're so refreshing by being different 😊
I love your honesty, self reflection and peaceful vibes. Kindred spirit over here. Trying that soup asap!
Your videos are so comforting and inspiring Sarah 😌🫶🏼
Hi, friends! We've gotten a few comments so far about why we're leaving the PNW and moving back to Colorado. If you're interested, we recently did an entire podcast episode dedicated to that topic. You can listen to it here: spotifyanchor-web.app.link/e/WeBLAuCjlCb.
And thanks again to Ritual for sponsoring this video! For 30% off your first month, go to ritual.com/30-svk.
My childhood nostalgia food is pole lima beans. My granddaddy used to grow them in the yard and they were everyone's favorite. Now every summer my gram scours south jersey to find a few bushels of those precious beans 😂🫛 all the ladies of the family would spend a few hours on the porch shellin' beans and gabbing away. When I think of the matriarchs of my family, I picture their nimble fingers plucking the plump beans from the pods, their soft green hue in the sunlight. I'd run my hands through the pot of beans like it was gold, and make little canoes out of the pods to play with. We'd freeze a bag of beans to cook with Christmas dinner, and Easter too. When it's finally time to eat them, butter and salt is the only way, and always drink the juice.
I moved away from home, not too far but far enough to miss it. Last summer I bought my first home with my partner and dog, ready to build our lives somewhere new. I went to a farmstand down the road and--to my delight and shock--went home with a whole bushel of beans. And that's how I know this is home 🥰
Clearly it's correct about food helping process memories, thanks for reading if you got this far lmao ❤
The best way to get steam in the oven is to heat lava rocks on a cast iron pizza pan or griddle. Place on the bottom rack to your oven. Get them really hot, and then when you put your bread in, pour hot water on the rocks. I just got the rocks out of my neighbors yard. Welcome to Colorado! Hope you like it here!
Daiya cheddar cheese has really upped their game! Super good!
I literally don't understand why you don't have a million followers, your videos are the best
I second all of the amazing comments 💝. Love the overall style of your videos and everything you make/eat in them!
Compassionate eating is the best eating! I'm drooling.
It's easy to love Anyone who is willing to cook their own birthday dinner! lol
When you make those fermenting cucumbers, try the brine after fermentation is done- it is delicius and very refreshing. Good for thirst. Greetings from Poland :)
I absolutely love all of you recipes and also your presentation and the calmness in your voice. I hope you enjoy your future garden after your move. Gardens are wonderful to grow. Thank you for time you share with all of us here on the internet. Take care and I am looking forward to your next video. 🥰
Good luck on your job of packing the rest of your place & the move to Colorado. Loved this video- Thanks for sharing. God bless you from grandma Katie in Oregon. I haven't been watching your blog cause I had an emergency lung surgery, came home after a week the 2weeks later got really sick vomiting day & night.ended in ER. It was not the dreaded c- thank God. I'm doing OK now
On top of everything else, the breads looked amazing
This summer instead of salads, I've made a lot of Moroccan inspired stuffed aubergines that after I bake, I cover in a garlicky tomato sauce and lemon cashew cream. And usually the next day with the left filling as I always make to much, I've make cabbage rolls and use the same leftover tomato sauce to bake them in.
I’ve been watching you for 6yrs now and I’m always so glad when you show up in my recommendations at random and I get to catch up on your videos and life. I’m happy life is treating you well and I hope you have a easy move with no issues settling in.
This was a beautiful episode! It was a very homey and comforting view of your day. Making me want to try my hand at bread making again. Thanks so much for sharing.
The L&L-style plate really spoke to my soul. I used to go there all the time as a kid. Gonna make that this weekend!!
I've been watching your videos for years now, and I totally see your authentic voice/style in these more recent ones (since ATL, I guess? 😉). I'm so glad you've found your vision and inspiration for this content! So proud of you and this channel 🥲
I came across your channel today after watching a homesteading channel wishing for one that catered to vegetarians. This is awesome, I love the creativity and using ingredients that are in season. ❤
Sarah, my 4 year old son, Noah, loves to cook and loves watching RUclips cooking videos. We recently found your channel and we’re hooked! We made your cheese sauce recipe for Mac and trees(broccoli) last night and we loved it. Keep up the good work!
Sarah , every time you make a video it brings me joy. I can feel my stress lower. You have such a presence and a beautiful spirit and watching you cook is really comforting. It reminds me why I love to cook. Thanks for sharing. Good luck with the move 💗
I'm glad you mentioned your changing relationship with food and how you're letting yourself have the full craving rather than pushing back at it. I initially went vegan for health reasons, and at one point I was a DASH (low sodium, low saturated fat) and gluten-free vegan. You can see how that much restriction was a recipe for disordered eating. There's a lesser talked about ED called orthorexia, which may be an off-shoot of OCD (had that since I was a kid) that makes your world revolve around trying to eat as healthfully as possible. It's not sustainable to tell yourself no *constantly.* One of the most helpful pieces of advice my therapist gave me to help counteract the shame/guilt spiral of a restaurant or heavier home meal - there are no 'never' foods, just sometimes/every once-in-a-while foods.
The relationship with food can be so complicated. It can be beautiful, like you said, connecting you to a time and place, surrounded by people you love or given to you by people who love you. Or it can make you grimace and grit your teeth. I hope everyone has more of the beautiful option.
Your videos are always so comforting, like cooking along with a warm and kind friend. I always end up feeling so inspired and hopeful in general but also in stepping into that calm myself when it comes to cooking. I always get so excited for the day I can make whatever I want freely and from scratch. Thank you always for sharing your lovely videos! 🫶🏾
I understand packing a month before! We are moving too and I have boxes in places too. I love your recipes and can’t wait to do them. I’m working on plant based diet and I have some books but not the best and I’m an Adventist which they mostly eat plants too. Makes your body feel great when you eat healthy vegan. Thank you for all your videos guys!
I loved this episode but honestly love all your videos, especially the ones where you make things from scratch. I have followed your channel religiously for many years. So glad you're feeling inspired again. ❤ Also, happy birthday, Eric.. 🎉🎉
Great episode. I also find your voice very calming, and love your attitude/philosophy towards food/eating/body. The chowder looked amazing although I admit that cutting off all the corn kernels looks like a bit much work for me; will try to get motivated to make it though. The pickles looked great too. Always enjoy your videos.
I love the What you eat in a Week video. I have always eaten a lot from scratch due to food allergies so a summer staple for me is my mom's potato salad recipe (which I make a vegan version of now). for me, it's a classic taste of summer well along with homemade lemonades. Jocelyn
I just love love love your videos! The vibe makes me feel home and warm.
Happy birthday, Eric. I was born in Boulder, but we moved to Guam in 1958 when I was two, so, unfortunately, I didn't grow up in Colorado. As an adult, I did live in Denver for five years. I miss the hiking. Where in Colorado are you moving to? I made corn tortillas today and baked some for chips. I've been thinking about baking bread, so it was interesting that you are into it. I retired last year so I have the time. The potato corn chowder looks very good, and so does the macaroni salad. I really like your videos. They are warm and friendly without any nonsense. Love that Eric is in the kitchen, too. Good luck with your move.
Such a refreshing video! I'm so over bowls and salads. I need hot, tasty, and satiating food.
😂 I totally feel you.
Your channel has always been one of my favorites, but it’s just even better and better. So great! You always inspire me to cook at least one new meal. Thank you!
So excited for you!! Epic Gardening, Roots and Refuge, and MIgardener are really great gardening resources.
I love how you said the important thing about the Hawaiian Mac Salad is using a mayo that you like. An authentic Hawaiian mac salad uses Best Foods/Hellmans. It just does. But not everyone likes that mayo (you being one of them) and you shouldn't be discouraged from making one of my favorite Hawaiian dishes just because you don't like the mayo. Make it to your liking. Who cares if it isn't 100% authentic if it's yummy to you. I make this a lot. I also love making vegan Musubi and vegan Spam Fried Rice. I'd love to see your take on those things as well!
Wow everything you made I would love! I agree with you about enjoying certain foods without trying to make them healthier. Usually it just leaves me wanting.
Your baguette looked next level!
Sarah, you really are a top-notch home baker (and chef). Your baking skills are killer! Plenty of food bloggers are good at cooking... but not usually baking as well.
I just want to say that I've been watching your videos over the years (I've been here a WHILE 😂). Watching your relationship with food, and the fats that go into/flavor food, change and evolve has been wonderful. Just in this video alone, what you said about giving into your true cravings and enjoying them fully instead of trying to make a "healthier" version was an ah-ha moment for me in my journey. Also, you not only use fats now, you APPRECIATE them. You appreciate them even as a garnish, an addition to a recipe at it's end, that isn't necessarily necessary but does elevate it. The fact that you opt in and really find satisfaction in electively adding a good fat to a meal is fantastic to see. Our journeys are all different but I'm always glad when mine crosses with someone like you who is sharing their own path. I see you and your growth and it's beautiful. Thank you. 💚
your videos always make me so hungry, even when I watch them having a snack. I will definitely try that corn chowder!
Recipes of the summer: lentil salad with roasted tomatoes. Gnocchi/pasta, butter and lots of sage. Homemade coleslaw. Really enjoyed this video!
Just found your channel, I cant believe how your voice and your way of speking is so pleasant to hear😌 I have quite bad SSSS… But your channel will be my new favorite😊
every single plate looked amazing!
You did a GREAT job on that cake! And I know! I made wedding cakes and pastries professionally for years. Great job!
My fave vegan recipes channel lately. Im not vegan but looking for easy non meat recipes and to incorporate more veges into my diet. Literally all recipes in this video looks soo delicious
You make food magic! I am in awe of your culinary skills! These videos are so calming and lovely, thank you. Best of luck in your move.
My husband and I are stoked you are moving back to Colorado! You are our new favorite vegan RUclipsrs because your recipes are consistently easy to follow and delicious! Maybe we will get to meet you when you move back to CO. We are in Arvada.!
This video just gave me so much life and motivation! I was living a plant based lifestyle for 2 years about a year ago and fell off the wagon. Saddling up again and bringing my family along for the journey! Thank you for the inspiration and encouragement 🙏🏽☺️
If you haven't tried sprinkling vinegar on the hot noodles when making mac salad, I recommend. Its the hawaiian way.
I just so love your videos. Your quiet vibe just is great! Also, I love after you traveled for a bit, you are coming back to Colorado. It just seems like your home. I’m looking at moving within a couple years and would love to hear your thoughts on different places you’ve been.
I have just found your channel recently and I am so happy that I did! I LOVE all the videos I have seen so far and you ALWAYS make me hungry lol. You two are so cute together, good luck with the move and safe travels!
Sarah, I love your channel because you make what I really want to learn to make. I am so happy I watched this because one of the few things I wanted to learn to make was a vegan version of L&L Hawaiian BBQ's Chicken Katsu! I am super excited to make this and the macaroni salad! No one seems to fully comprehend how empty our eating life is without those 2 things, lol! Seriously, thank you so much, I have so enjoyed your channel for a long time and have enjoyed making a lot of your dishes. Please keep the amazing work! You too Eric! I want that fermented pickle recipe! 🙂❣
Soup is great all year! That corn chowder looks delicious.
Love the cottagecore vibe in your video! It's awesome!! 😊
Happy Birthday Eric!! 🎉
Our GOAT summer vegan dish is Milk Street's Campanelle Pasta with Sweet Corn, Tomatoes and Basil. As soon as fresh garden veggies come in, we could LIVE and BREATHE this dish. Would also really love to see your take on a soya ceviche, as I used to love it but have only found some mediocre recipes for copycats.... Fresh veggies rule, but so does Hawaiian pasta salad, altho I noticed you left out the pineapple, my fave part!!
1st off - Happy Birthday Eric! 🎉🎂 the burgers and bread look amazing! I also havent been feeling salads lately either, go figure. The past few years we've bought and then smoked a bushel of NJ corn and it makes the BEST corn chowder! Im going to have to make some soon! Thank you for the new video....I was hoping for one soon....good luck with the move!
NJ corn is the best 🥰 🌽
Thank you Sara and good luck on the move
Great video. I am making that tofu katsu with Japanese curry this week for sure. Probably the corn chowder too. And the salsa. And burgers. And breakfast sandwiches. Ok.
Not really a summer staple, but recently I got my hands on Gochujang for the first time and have been making stir fry with gochujang, peanut butter and soy sauce. Great way to eat lots of veggies.
Also - in summer I love making couscous salads because it involves next to no cooking - just boiling water in my kettle for the instant (precooked) couscous. I use lots of parsley like in a tabbouleh and then spring onions and my favourite raw veggies (cut fairly small), together with a lemon and olive oil dressing. I like adding lots of chilli flakes or harissa paste to make it spicy and then just serviing that with loads of lettuce leaves to wrap it in small parcels that are popped directly in your mouth. So yummy and a bit of an experience with the wrapping process, so you're not just spooning in the couscous.
Girl did you guys get engaged? Did I miss an announcement? I see a ring on your finger 👀 if yes, congratulations! 🎉
Sarah, your recipes are always so delicious! Thank you so much for expanding my vegan cookbook! Can you please make a video for all your bread recipes? :) Thanks!
Yes!! Would so love that!
I would love to see that also!
Wow! Everything looks so Amazing!!!
I have been enjoying salads & avocado toast.
Such a good lineup of summer recipes!! I literally have had fresh corn in my fridge for a week that I was planning to make a chowder with, now I’m motivated! 💪
I absolutely love your channel and enjoy watching you make delicious vegan food
The more I watch your channel the happier I get! I just love seeing ypur love and passion for what you do as well as the wholesomeness and love within your relationship! ❤❤ ❤😊😊😊 also, please cook for me. I NEED that bread and potato corn chowder 😢😢😢❤❤❤❤❤
Cucumber Salad & Tomato Sandwiches are my go to summer comfort recipes. I really need to learn to make my own bread 😅
Thank you for sharing! I suddenly got hungry watching the corn chowder part 😅😂
I love how the finished cake looked like a black and white cookie. So perfect and so #NY!! I currently have your vegan deli meat recipe in the oven and that's been my summer comfort meal. Tied with your vegan egg salad.
your storytelling and reflections in this video were just so perfect. really really loved this video and the recipes you shared
Really love the voiceover bits, it feels like I'm sitting back and enjoying a story and there's food, I mean can't beat that
Everything looks so good! I was vegan for some time (I subscribed to your channel a long time ago) and I'm thinking of going vegan again; the dishes you create look absolutely incredible! ☺
I am in love with this style of video. Your voice is so calming and your food always looks so delicious. Looking forward to making a few of the recipes
Love your cooking. Great recipes. Not ridiculous vegan ingredients. Good and simple. Thank you for sharing your knowledge with us.
Everything looks delicious. I will be making all of it! Good luck on your move! Safe travels❤
Such a wonderful surprise to see your video! I adore both you and and Eric....you feel like friends ❤ Your channel is the best! Sorry you have to move again...so stressful 😢
Haha thank you. It’s okay though, we’re ready for this move.
Good luck with your move hope everything is for good. I used to cut the corn like that but I feel is so messy and a lot goes to waste so now with the knife slightly angled and horizontal (I mean parallel with the cob) I go around the cob, I first cut the cob in 2 to pieces to make it easier, you should try it if you can somehow understand my explanation 😂
Wow ur recipes look so good. I love to have fresh fruits & veggies all summer.
I really love watching you two the way you click together and I have watched a lot of vegan shows and you make cooking Vegan and semi when necessary soooo simple I just Love love your style
Keep up the good work
👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽❤❤❤❤❤❤
Ciao, my grandfather on my fatherside in puglia in southern italy made a wonderful salad with cooked potatos, tomatoes, garlic, fried bell pepper and spicy pepper.. with much olive oil and a little bit salt.. wonderful to Dip into the olive oil with White bread ❤️ many greetings from Brunswick in Germany and please stay safe 🙂 i will share your Video in my cooking group at mewe..
I love every version of you, and your channel over the years! 😊
I've been making this salsa too! Obsessed with how fresh and easy it is to make
OMG, all of these dishes look so delicious. Happy belated birthday to your hubby! Thanks for sharing.
Yaaaaaaayyyyy! So happy to hear you're coming back to CO. I have to be honest tho and tell you it's my dream to move to Oregon! Or Washington.
Love your videos. I can totally sense the re-ignition of your inspiration ❤
First time to watch your video and it is really inspiring and comforting too!!!
Stumbled across your website and love the recipes! The food looks amazing. I'm not vegan, but this makes me want to explore! 😊
Fun tip: if you thread a wooden coffee stir stick through the holes of your razor blade, it makes the perfect bread lame with much less chance of laming your fingers.
Also, you can make garlic butter in the microwave that is magnificent, no joke. 1 tsp garlic, 1-2 tbs oil or butter, salt, microwave on high for a minute or 2. Perfect for garlic bread
I have tons of fresh corn from one of my bar regulars garden, I will have to make that chowder!
I can't tell you how much I miss half sour pickles from a brooklyn deli!! I'm excited to try to create them. Happy Belated Birthday Eric! Hot dogs and corn on the cobb, norwegian pancakes, big salads with lots of toppings and since last summer corn soup are all my summer favorites! ps I love your corn soup
Eric’s burgers looked so good and your soup sounds and looks delicious!
Sarah your bread looks incredible!!! Foccacia has been my summer favorite, topped with cherry tomatoes and herbs from the garden :)
All of the food here looks amazing but it was really all the different bread types that caught my eye! Specially that baguette I think we need the recipe soon 😋
Your videos are always such great inspiration for the week ahead. Happy birthday Eric! I love the partnership you two have going on on the channel now, it works really well. I made the corn potato chowder this week and came here to say it was sooo good! Eat this soup sitting down folks, it'll make your knees buckle. ❤
I’m from and still live in Denver CO. Thanks for all the good ideas. I’m on my sourdough journey as well. Just came back from vacation now time to get all my fermentation projects underway for fall and winter. I’m a newbie to sourdough bread and am very excited to learn and perfect the process. Any tips from the community????
Love your recipes, want to try the corn potato chowder, good luck on your move.
oh ive also been so into soup this summer. definitely going to make that potato corn chowder!!! so comforting to make and to eat.
Everything you make on your channel is absolutely delicious looking! I’m always amazed by your talents in the kitchen💕lucky man, to score someone like you, you’re such a gem 💎
You have made me soo hangry lol because EVERYTHING looks so delicious and comforting ❤ I love your videos ❤ And Happy birthday Eric🎉
I love making tofu like that and then making a honey mustard to dip it into. Fixes all my fried food cravings every time. SO EXCITED FOR YOUR GARDEN ADVENTURE! Current summer staple food for me is Korean Cold Noodles- only instead of ground beef I use mushrooms. Basically just been obsessed with the cucumber soy sauce combo.
I tried making a Katsu recipe recently (it was a bake, too) and yea it was just not what I was looking for. I will try this version (even though I really don't like deep frying at all)