No roasted sesame seeds on top?

<3

Wow. Thank you.

Loved Loved this video. Capetown SA

What a wholesome video. Much appreciation. Capetown SA.

Congrats! Enjoy the journey!

LOVE your recipes ❤

Final goodbyes!?

Love this! Will make this and freeze as we use this base for many vegan recipes…

@DerekSarno, either you are joking at 1:05, or... There is no such thing as a "water stone." It a whet stone, not wet. Now, come on. Btw, I almost never sharpen my knives. When I did, decades ago, my dad and I got cut constantly. He used to like to cut tomatoes and onions in his hand. Sharpening the knives made it such that he couldn't feel the pressure of it passing through the object, and it was able to get into the heel of his hand or into a finger before he felt it. Me, too. When I stopped sharpening knives, we stopped cutting ourselves. I can feel the pressure of the knife, preferably serrated, as I cut, and if it touches my skin, I can stop when I feel the pressure, rather than after I am already cut. You have so little control with your giant knife you use, holding it way up at the end, such that you have to use special cutting techniques, so as to not cut yourself. Just stop sharpening your knives. Also, to cover all the other cooking myths, one does not need to salt water for pasta. Eggs for hard boiled cook just fine started off in cold water. Rinsing rice before or after cooking is not necessary, unless you insist on not being able to pick it up with chopsticks, nor is washing mushrooms going to waterlog them. Oh, and it is fine to add a little water or plant milk to eggs (for the vegetarians out there). I had a chef tell me that was bad, and we should never whip air into eggs. I told him, I preferred my eggs soft and fluffy, so I would do it the way that made them come out how I liked. Since he refused to try my method, he had no way to judge. Adding water also simply rehydrates an egg if it is a bit old. Some chefs think they have learned it all, and talk down to us. Gaz Oakley... that bumhole said he figured out a chef from a cook by how high up they sprinkled on herbs on their cooking, allowing his to go all over the pan and cooking surface, insisting he was getting more on the food than mere cooks, who sprinkle it on from just above the food. I explained to him, he had only told on himself, as the distinction wasn't between chefs and cooks, but rather, the wealthy and the poor. He was crapping on us poors, who don't have the money to waste throwing seasonings all over our stovetops, while making QUITE sure the seasoning only went on the food. I told him so. Curiously, that was one comment that didn't get a like, nor a response. Bougie people are irritating, even if they are amazing "chefs." Meanwhile, good Derek, you insist on not wasting food. You don't peel things unnecessarily, you only chop off the actually inedible parts, etc.. I have SO much respect for all that. Thank you for making things a little easier sometimes, and for being so kind.

Thank you for your videos, this recipe will help me to make working week easier and affordable. I love your recipes. I love your channel, after my operation I felt quite low but your video lifted my spirits. Thank you for acknowledging how hard the world has become, and sharing the book recommendations. My Tilly is Frankie’s cousin, but dwarf Labrador. So I look forward to reading the book, as inspiration for my walks with Tilly. Keep the faith, love and abundance of peace. ✌️

vegan dog food?... dogs are not designed to be vegan!

sensual gratification is not the issue, it's about truth, as you have said before, it's about the sentient beings that are tortured and sent to slaughter houses. We all want to live in a world that has compassion !

Deep practice of finding beauty no matter the situation got me through radiation and chemo. It's gotten me through so much. I love your channel and hope you're back with Miss America soon.

I use a large tile as a cutting board - clean, hygienic, practical

My mouth is watering 🤤 incredible

Derek, thank you for being such a wonderful human being. I have started living a much more veg forward lifestyle recently. I’m not completely vegan, nor will I ever be because I can’t give up my beloved cheese, but your recipes are still exactly what I need. I also greatly appreciate your patience and compassion. I wish there were more people in this world willing to share their knowledge and wisdom like you. Your love for humanity and dog-kind also shines through in your videos. I could binge watch you all day. I love learning from you and your compassion is truly uplifting. Thank you so much for sharing your gifts with the KZbin world. I always look forward to your videos. Best of luck with your move and I know you can’t wait to give Frankie all the loves and kisses. ❤❤

Thank you for all you do Derek. You are one of the loveliest charming people on the internet. I love your philosophy and your recipes. I was looking at some videos you made a long time ago and you look better now, even though you are older. You are a great resource.

TY Derek‼️

Wow. I have never heard someone express into words my own sense of self and my need for, and pleaure in -solitude It fuliflls me. Too many others judge me and completly misunderstand. No matter.

Thanks so much. I love what you are doing. I love your intention. I am telling all my friends about you, vegan and not.

You can eat a whole lions mane like that and not get sick

Thank you Derek for the recipes, life insights and really good videos - much appreciated, Best wishes for the future

Hi Derek, your video popped up in my recommended videos and I'm so glad it did. Your genuine and straightforward approach to teaching is really helpful. It inspired me to try this recipe the same day, which is not typical for me. It was so good! Especially the lemon garlic sauce on the kale. I also hadn't tried seasoning rice while it was cooking before, the aroma was so pleasant while I was preparing the other ingredients. I used half of an onion instead of green onion and I didn't have any parsley. I added a small amount of Moroccan spice to the chickpeas (cumin, ginger, nutmeg, cinnamon) and it rounded out the flavor and was lightened by the lemon. something I should remember for next time is to give the aqua fava slurry an extra little mix just before pouring it into the greens and the chickpeas so that the amount of cornstarch is even. I think my chickpeas had a lot more sauce than my greens, which is not a bad thing but I'll try balancing it more next time. thank you for teaching me these basic and efficient skills that I can use in other dishes.

Your videos are one of the only things I can even watch these days. So much darkness here that I wonder why you want to come back to the USA, but your light is so uplifting and powerful - I am a musician and clairaudient/intuitive - you are a rare and brilliant soul.

❤❤❤

The days before cell phones were THE BEST. I’m right there with you in missing them

I treasure these videos of you, Frankie, and the super nutritious compilation of beautiful food! You make my day! 🎉Victoria

@DerekSarno, For recommendations, I have a couple. The first is Dusty Smith, whose home is a sanctuary for cats and dogs. He does a thrice-weekly commentary show (MWF 9PM Eastern), about politics, religion, and sometimes, animal rights and welfare. He isn't vegetarian, but leans that way. He also has some of his own original music as intro and outro, some sung by himself, other sung by AI, but all his lyrics. He has no patience for hateful bigots. The other is Adam Ragusea, who moved to my town, Knoxville, TN, a while back. While he is not vegetarian/Vegan, he does lean heavily that way, and often does WFPB meals for his videos. I would love to go out to lunch or dinner with you two at Sunspot, an on-campus restaurant with Vegan options (where it would be cool if you could collag with them!), and then just sit and chat with the two of you, or just listen to you two, and watch you cook together. I used to cook with my late husband. I miss that. I realise some of how you feel about loss, trying not to cry while typing this. 18 years for you, going on 8 for me, come April. Empathy hurts. Anyway, thank you for doing what you do. I want to see you happy, smiling, laughing. That grey misty cloud that clings, that hovers behind you like a mantle needs to lift. Oh, and my husband and I have a pug, named Snuggles, who might like to meet you and yours.

Who cares about food,we all vegan anyway.Only idiots that don't care about their hearts and cancer eat meat .

if you can be empathetic towards meat-eaters then why can't you also be towards the "pure" vegans? they are a tiny minority and they get constantly maligned for having a strong opinion about their ethics, which is commonly perceived as "hate", "shaming", "bashing", etc

Just found you on You tube. I LOVE your personality! You’re so down to earth and cool!

Looks so good.I can’t wait to make this one too

I just want to say how much I enjoy your channel. The recipes are amazing and your voice and personality are so calming. It is a joy to watch your relationship with Frankie😁I am excited for you and can’t wait to follow along on all your adventures. 😍

Kale here in NZ is tough! Looks as if UK kale is more tender.

Goodness, Derek! Your food fills me up. If I'm not careful, I'll gain a ton of weight watching you cook 🤗 Thanks for another great recipe. And Frankie's stand-in is a dead ringer and every bit as adorable 🐕😘

You have awesome videos. It’s always weird to me when someone says something negative on a COOKING VIDEO Wtf 🤷🏻‍♀️ get a life negative people lol

I only have one problem with this video. It does not contain the recipes for all the different versions.. They look freaking amazing too!! 😋

Nice! My dogs love corn cobs! But only in summer, & only outdoors.

Fantastic; I'm going to add that sausage flavored tempeh & tofu to my stuffing next Thanksgiving !!

Love that smell!

Hey chef, is it possible to include calories and macro from each meal? Maybe even how each dish can benefit you in terms of health? I would love to nourish my mind on top of my stomach lol

I was recently gifted your cookbook for my bday and it is beautiful. I am looking forward to reading it. I stopped reading cookbooks years ago, but I found your channel and you have reignited something in me to transition back to a plant based diet. When I found your cookbook, it was the first time, in a long time, where I felt excited to read a cookbook. It really is a beauty. I only just found your channel a week ago, and a week before that I began to sense a pull towards checking out the Buddhist temples and services where I live. There aren't many, but there is something about Buddhism and plant based eating that I am craving. Wonderful synchronicities!

I made this. Wow. I mean WOW... I enjoy you and Frankie so much.

Some people make it extremely difficult and near impossible to have compassion towards. Kiss Frankie for me.❤

I just found your channel on 1/22/25 and I am so excited to follow you! Best wishes on your new endeavor!

Thank you for the fantastic recipe! How nice you were able to borrow a sweet dog! I’ll miss you when you leave. Be well.

I made the version with the rosemary and yogurt. Mine wasn't pretty like yours because I was using the end wirh the seeds, so I had big chunks not cool disks. I topped it with toasted pecans and omg, the flavor combination was to die for. Not sweet but sublime. I will make it again tomorrow!

LOVING your videos and so excited to start trying so many of your recipes especially lions mane mushroom steaks!!!. Could you please consider doing a video on sharpening knives? Also any relation to Mark and Deb Sarno? I worked with Deb Sarno years ago but lost touch. :(. Hugs and Kisses to Frankie!!! xoxoxox

LOVE it. Thank you.