I went vegan because of a chronic disease that I've been battling for 10years. I would get sick and sometimes it would become a touch and go situation usually with several courses of antibiotics. in 2019 it became unbearable and so I tried a vegan diet. I. HAVE. NOT. BEEN. SICK. SINCE THAT DAY. Thank you Derek.
Awesome James! I'm 66 years young, 34+ years whole foods vegan, calisthenics fit, on no meds, PEDs, TRT and all my parts work. I am *very* rarely ill. Continued good health to you. 💪💚
I went gluten free vegan after the unexpected passing of my cat, Picasso, who was born with cerebellar hypoplasia, and he taught me how to be patient with myself and to look for more opportunities to show compassion for others... It'll be 3 years come January 2nd of next year and I continue to improve my techniques, repertoire and etc...one of the most important decisions I made to carry on to remember to be patient and show compassion everyday as a part of his legacy... Hope everyone has safe healthy marvelous Monday/terrific early Tuesday morning....
Same happened but the opposite for me... turns out I'm allergic to legumes, nuts, treenuts, almost all treefruits that I know of except citruses and mangos... (its ok if it has fermented and small green peas are also fine for some reason 😅) I also can't digest carots, spinach, arugula, celery, and most cucurbitse unless they are very well cook... Finding the right diet was a mission. And it was important to me that I achieved this while still eating the most epic food every single day!! Its a lot of work. But it is very good 🤤 Wich means I pretty have to eat meat, but you better believe that no matter the diet the friends that come home to eat (including vegans oany allergies for that matter), the food is gonna be amazing! Its a bit harder when you can't taste the food but its very much doable 😊
The funny part is that amazing vegan dishes exist from just about every cuisine in the world, but they're not thought of as vegan. Then when people from those culinary disciplines are asked to make a vegan dish they're so taken by surprise that they completely forget their own cuisine.
I worked at a hospital that was opening a bariatric unit. There was a small ceremony to celebrate and a man was riding a bicycle from California to Florida to raise awareness. He was to end his ride at the hospital for the ceremony. We were told if we were not busy to come and be a part of the festivities. I went and there were refreshments served. I only saw the standard fare, cakes and pastries. I felt like the hospital was tone deaf.
I volunteer at a non-profit health clinic and every event is full of un-healthy animal products. I am talking doughnuts, hot dogs and bacon. Most of the participants of the event (staff and patients) are overweight and on all kinds of pills. No one seems to get the irony. I tried to get the clinic to allow me to teach a class on WFPB eating, but not interested.
@@tijgertjekonijnwordopgegeten I'm a vegan chef and I serve meat eaters and vegans and all types of eaters and good food is good food...my food is EXCELLENT far above mediocre meat based foods. If it's not excellent it's going in the trash. My customers don't believe it's vegan BECAUSE I KNOW HOW TO COOK. Also you're assuming because something is meat based that it's automatically delicious when if you're honest you know some ppl can't cook no matter how much meat they handle. Some ppl know how to cook some don't, that simple.
Oh yes. I experienced a few of those punishment meals on holiday. The crappy sad vegan burger. Thank God I am home and able to watch Derek and consistently learn to up my game!
@ConnieJasperson I went vegan 3-yrs ago, due to a catastrophic health emergency. Am much healthier now, thanks to cooking from scratch. Still struggle to eat healthy, while traveling, though. If you will write a book on the subject, I will buy it! 😀
"Vegan Punishment Meal" is so real. Sometimes I feel like screaming into a chef's face: "Just fry up a goddamn Impossible Burger Patty and some fries, is that too much to ask from you?!"
11 yrs ago As a type 2 I was diagnosed with stage 4 kidney failure Put on insulin and statins. Went vegan with intermittent fasting I never went on dialysis, I'm off my insulin, and statins.Never going back!
Again, glad youre feeling better. But means relatively nothing. Many have said the same by eating high fat low carbs, high protein low carbs, etc etc etc. Too many people eating diff ways to think any one works. I think what happened in most cases is people were eating terrible, then change to a "certain way" which ultimately means healthier and then they swear by a thing thinking uts the new diet that did it when in reality its most likely the elimination of the crap to begin with.
@@PanaMaJwaaRd that has been my impression all along, especially the fact that you combine the new life style with a bit more discipline than before ... .
@@PanaMaJwaaRd So you think somebody switching to a high fat diet is 'eliminating crap'? You should look at actual science rather than listening to anecdotes. "Many have said" indeed haha. Watch Mic the Vegan.
My wife and I have been vegan for the animals for 12 years. It seems that a lot of plant based products are being removed from supermarket shelves and from restaurant menus, where the easy option of a burger or sweet potato curry are often the only choices on the menu. I wholeheartedly agree that the plant based vegan options need to be given far more attention by chefs. As you so rightly say, it should be considered an opportunity to impress diners, be they vegan or not.
None of them want you there, hence they don't have the items for you whiny saps, they'd prefer to just not deal with you and you can 'impress' yourself at home with your whiny friends
I've noticed this too, in stores where I am and I am sure it's because none of the stuff the big brands have brought out are any good and then they jack up the price, so of course no one buys them and they tank. So sad.
@@AD-Dom Yes, I have found plenty of choice in Thailand. If you pay a visit to the sanctuary Elephant Nature Park north of Chiang Mai all the food is vegan and amazing. You can also volunteer there for a whole week, it's a paradise. ❤
Agreed with both! Chinese, Philippines, Middle Eastern and Middle and East European cuisine also has some amazing vegan options. Not to mention African countries.
I hosted a small dinner party last night, all vegan, and the guests couldn't stop raving about the flavour of the 2 salads and the cannelloni; recipes from UA-cam, my doctor and 1 of my own creation. It took me ages to get to the point that variety and flavour became primary as a vegan. It's so much fun now to cook with flair again. Your channel is a major support for me. I love watching you cook with such skill and I aspire to achieve your level of ease in the kitchen. And, I love your kindness to animals.
Frankie said it all. You sir will and are changing the food scene globally for the better by educating in a calm, non abrasive, passionate way, showcasing what vegan food actually is - vibrant, healthy, drool worthy deliciousness. YOU are setting the new standard globally. I hope you feel so very proud of the Ground-breaking 4:12 work you are doing and what u r achieving. Important work indeed
As a functional medicine naturopath, I thank you so much for doing this video. Yes, yes, yes! You have hit every issue I have with my clients, educating them about eating natural whole foods as close to nature as possible. It doesn't have to be hard or boring
We have a killer plant-based recipe for chili we’ve served for years at autumn parties. Later after dinner when we tell people it was vegan, they’re surprised - it didn’t occur to them that it was vegan; to them it was just great chili.
@@heidikamrath1951 I'll give you my GALACTIC PERSUADER plant based chilli recipe. I'd been making it for 20 years with beef and everyone that's ever tried it raves about it, but now been vegan for 6 months and it's even better sans death. (If I taste this in a Wicked Kitchen packet Chef Sarno I want a commission! ;) - 2 large onions very finely chopped fry them til soft - 2 diced carrots - 3 or 4 cloves of garlic minced, add with dash of salt SPICE MIX - The 5 C's + - 2 tsp chilli powder - 2 tsp ground cumin - 1 tsp ground coriander - 1 tsp cinnamon - 1 tsp ground caraway seeds - 0.5 tsp paprika (+ I recently started to add 0.5tsp turmeric for the health but you can leave that out) - salt & pepper Add spice mix to pan and fry for a couple of minutes. It will dry out the pan but that's cool bc soon goes in les tomates.... Or you could deglaze the pan before adding tomates with a splash of water or whatever TOMATO SAUCE - 4 tins of chopped tomatoes (or 2 to 3 tins + a jar of passata) - 1 large jar of sundried tomatoes, drained and rinsed of oil - dash of vinegar blend the sun dried toms with one of the tinned tomatoes until smooth, then add it all to the pan and bring to a simmer. Simmer for an hour or two*. Then... - 1 large sweet potato, cut into small cubes and add to pan. Simmer for an hour two of more, or until the carrots and sweet potato are cooked* - PROTEIN- add your pre-cooked protein now. I now add 500g of pre cooked beans (soaked overnight then pressure cooked). Any beans will do. I like a mixture of kidney beans and black beans. I'm also going to add some tofu next time as I just tried it recently and OMG IT'S SO GOOD. As the beans and tofu don't need much cooking you're pretty much ready to serve now. I've also recently started throwing a bit of frozen peas and sweetcorn in for the last 5 minutes with the beans, for extra texture and flavour but you don't need them You can also add whatever else veg you want in for the simmering stage of course. Green beans, mushrooms, whatever! The important bits are the spice mix and the sun dried tomatoes. * RE: the SIMMERING - I leave it simmering on the stove for 3 to 4 hours as otherwise it is a bit watery and I prefer it (and think it tastes better) thick, with no water pooling on the plate/bowl. But it's up to you how patient you want to be of course. And like any chilli or curry, it tastes at least 20% better the day after you make it. If anyone makes this I would love to hear your feedback :) Peace x
We've come a loooong way. I've been vegan for 12 years. When I first went vegan I was flyling across the states for work and it was common for the chef not to even know the word vegan. They sure latched on to gluten free though! It was years that I was served plain green salad, and steamed veg with white rice, I am also allergic to dairy and eggs so I made lots of enemies during my travels
Derek, we hear you! In our small village in Saskatchewan and in our nearest cities ( Moose Jaw and Regina) there is no such thing as a variety of plant based meals in restaurants with the exception of East Indian. Most places have "A green Salad" or occasionally an unexciting Buddha bowl ( be still my beating heart) filled with cold rice and huge chunks of spinach. Oh, I almost forgot the mediocre veggie burger. The prices are generally higher than other menu items. It really isn't worth eating out though after 58 years of cooking meals I'd sure like a break!! Keep up the good work, Derek, and hopefully you shame 4:26 d some of those culinary school "experts" Jazz the black standard poodle sends love and links to Frankie!
@@bluewren65 Portland, Oregon gets a lot of crap for many reasons, but it's such a rad place to be vegan. I've not even scratched the surface of the veg friendly restaurants. You should come visit if for anything just to eat!!
Years ago I attended a wedding reception at a high end country club and friends of ours requested a vegan meal. The server returned with a dish of a baked potato made to look like an animal using carrots and a broccoli tail. No words.
Oh my got this happened to me too! At my dear cousin’s wedding - and she’s a registered dietitian so she told them specifically to have a plant based dish WITH a vegan protein. I got a dish that was just potatoes and carrots - the side dish everyone else got! She was livid and walked into the kitchen 😂 I felt so bad!
Getting to the place you’re at takes a lot of mindfulness practice. It took me quite a few years to be completely Vegan/Plant Based. I tripped and failed many times until I didn’t and once I arrived my life has been clean clear and filled with amazing not just with food. Thank you for this channel it really does open people’s eyes 👀 especially those on the fence!
I am still in awe that it's almost 2025 and there are so many restaurants that do not even have ONE vegan option on the menu. Even the salads have either a meat or cheese and then there is the dressings that are also suspect. It is so disheartening. Aside from doing a take out once a week where I ask the chef to prepare the dish vegan (Thai food), I cook all my meals 3 times a day. I know a few dedicated vegan restaurants and I never have to worry about what's in my food. But trying to go out with a group is so frustrating as I am the only vegan, I hope that chefs will take your advice. Oh and FRANKIE 😍
I went to some place that wanted to charge me an extra five bucks for merely just not putting bacon on a large wedge of lettuce that had not even been prepared yet. It was just frickin' lettuce. Yay, right?
Derek, you have been such an inspiration. Both my wife and I have embraced the plant based life style for some time and your channel has become an amazing resource to help us elevate our daily meals. Thanks for all your hard work!
Having gone full plant-based this summer, I've spent so much time reading, learning, watching, and experimenting. It's a labor of love for sure, but I don't at all miss shopping for or handling animal products. More and more of the world is catching on to the virtues of plant-based nutrition thanks to kind and generous souls like you.
When I was in rehab after a back fusion, I used to get a small bowl of steamed broccoli with dry horrible bread for dinner and they could walk to a Whole Foods. On the other hand, my husband and I were late for dinner at a chain hotel. The restaurant was about to close. The menu had nothing I could eat. The waitress talked to the chef he came out to talk with me and i had a fabulous grilled cauliflower steak. Happy me.
That chef must really love his job and its fundamental purpose for him to go out of his way to do that. At many restaurants I have worked at, everyone (including me most days, if I were being completely honest) would probably groan at the thought of serving anyone less than thirty minutes before close, especially with dietary restrictions. I'm glad you got an awesome meal and it really goes to show how there is love and kindness in the profession.
Attended my brother's wedding recently, with my daughter and grandson. We were the only vegans there and we were blown away by the scrumptious offerings for us. This is definitely not typical.
As a chef of 35 years. I've often discovered that I stumble upon vegan recipes accidentally, and by incorporating them into my palate of recipes and menu items, I automatically have a vegan option to fall back on. And I developed an appreciation for curry.
The lack of interest and desire of most "chefs" is extremely disappointing. Creating a delicious vegan dish should be exciting for a chef, not a burden. Plant based dishes is a test of skill and creativity. Where are all the real chefs at? Keep up the grind, Cuz. Much love as always.
Thank you! I cook far a nonprofit event with up to 50 participants. I have a list of all the dietary requirement for the people attending and take the time to develop a menu to include options for all. It takes a lot of time, The response is always worth the effort.
Many years ago, my husband's parents were visiting and wanted to take us to a nice restaurant for dinner. We called several days ahead, and asked if there would be any vegan options for me. They assured us that the chef would be able to make something. I was really looking forward to tasting something delicious and creative. I ended up getting a salad. Things are so much better now, thankfully, but it still surprises me when a restaurant's vegan options are so limited and drab. Thank you, Derek, for showing us how to make the most delicious and satisfying meals right in our own kitchens! I've learned a lot from you, and I really appreciate how much great information you share. Also, I love Frankie's commentary.
Couldn’t agree more! Unfortunately, they don’t all have your passion and integrity when it comes to cooking. I am a better cook because of what I’ve learned from you. Thank you! Hugs to you and Miss Frankie the beautiful! 💚
More people would eat vegan if flavors are improved. Who wants tasteless texture. I've been making your potatoes topped with Dijon on top. Just wow! Flavor is where it's at!
@@knowleecrypto I'd argue with you! Texture is just as important. Just eat super over cooked vegetables! Or not crunchy food that is supposed to be that, like floppy, sloggy cracker or cookie. Texture, taste & smell are equally important. But temperature also matters. People not likely to eat ice cream that is warmer than body temperature. Or frozen shakshuka.
That’s another reason YOU Derek Sarno should open another restaurant, train people (chefs) to make great food like you described in this video!! It’s up to you now! No more silence in restaurants, people enjoying your food all over the country!! And me and my dog will be first in line- if you come to CA.! Please!! ❤you and your brother! Just do it! 🙏💕
Exactly this, Derek! When I travel for expensive business conferences, and I’ve filled in the pre-conference survey about diet restrictions as “vegan“, and then I get there and have several days of barely anything to eat, and what is there that’s vegan is the blandest of the bland, it’s so frustrating! 😢
My neighbour is a chef, not a vegan chef, but he makes incredible vegan dishes. I put it down to him not having the simple mindset many chefs have of not being able to think beyond what they've been tought. He truly loves what he does and it shows. Shame he’s not vegan though 😆
@@bryanbadonde9484Or Earthlings! Retired chef here vegan nearly 10 years after 14 minutes of that film. I live alone and no one would know if I ate meat except me. I cannot in all conscience ear meat!
I completely agree. I have had similar experiences in nutrition or massage therapy courses, discussing healthy foods versus unhealthy foods. Then on the break, we get pastries, lots of white flour and sugar and butter. Even the teabags have preservatives and artificial flavors. Go figure. Please post more of these wonderful diatribes! I love watching and listening to your videos and learning so much ❤
I totally agree! All anyone has to do is watch your channel like your subscribers have to learn to cook amazing vegan food. I make all the same recipes I used to before I went vegan many years ago only swapping out animal products for plant-based products. Same spices and herbs, same techniques. It's not difficult to look outside the traditional box. Learning which products like tofu, mushrooms, tempeh, etc work best as the main part of a dish. It would be amazing if you were able to open a vegan culinary school for non vegan professional Chefs, even online courses would be great. You have so much knowledge and talent, it's what the world needs, more vegan Chefs to elevate the culinary experience for non vegans and vegans alike. And to save more animals. I hope that's what you were hinting at in this video .🙂 I've been seeing your last video about the mushroom growing operation shared on social media and I've shared it on many platforms too. Thank you for making the world a more compassionate place, Derek.💚🌱🙏 Big hugs to sweet Frankie❤
That's how I feel when I go out to a restaurant with some vegan friendly options. It's awful but I am there to join my friends. I have learned to cook so much better in the past 8 yrs I've been vegan. I used to think eating out used to be such an exciting treat once in a while. I wish I had my own mostly whole foods restaurant that vegans and non vegans can enjoy but it is hard for a non vegan to open up their minds.
I cannot claim to be 100% vegan, however I eat about 80% vegan food and that is when I cook for myself at home. I still fall on the dark side, however when I go out to eat because I refuse to pay for a bowl of crap salad, steamed limp unflavored vegetables, no protein choices, etc. Thankfully there are people out there such as you that because of your Passion and drive things will continue to progress in the plant based lifestyle. I appreciate your channel, your skills as well as your recipes.... You are spot on as far as eating out and this is where I get into trouble.
I actually think this is the best diet and way of eating, that's what being flexitarian is, right ? Staying vegan except when it becomes really difficult or you are the one making the situation difficult. Best examples i can think is when in a restaurant or when you're invited to a friend's home for a meal and not having to bring a tupperware of your food or making the host cook a separate meal for you. I should think it's ok in thoses cases to eat vegetarian or even have some meat.
Thank you, Derek. I went to an event some time ago that was vegan and the options were so disappointing...AND we have come so far!!.....we are riding the crest of a beautiful vegan wave...thank you so much for your enormous contribution...so great seeing sweet Frankie, too! You are both precious souls.💙
(With skepticism) I recently checked a vegan box for a conference I’m attending in November. I was amazed there even WAS a vegan box! It’s only lunch, so we’ll see. 😊
My husband had a colonoscopy at a doctor’s office that shared cafeteria facilities with the large hospital in our hometown. He goes in for his procedure and I head over for breakfast and coffee. Oh the irony- ZERO plant based options for breakfast. (Other than cereal with cows milk) Bacon, sausage gravy, eggs. They had no clue what oat milk or plant-based milk of any kind could be- I asked! Meanwhile, the colonoscopy went well. The plant based diet will help ensure that. While the hospital cafeteria food will keep the colonoscopy business booming.
I was raised on a meat & potatoes diet, with frozen veggies & minimal salads thrown in. As time goes on, I'm eating less & less meat, but I would've never imagined not eating meat at all, or being completely plant based... but Derek, you are convincing me... it does all make sense. I just bought myself a new, very nice, handmade cutting board, and your Wicked Healthy cookbook... and I want to try that huge mushroom steak meal... I am getting there, Derek!
So happy to hear this! I’ve been reading books on health by doctors like Greger, McDougall, Campbell, etc. and as a result I’ve gone mostly plant based and I can’t describe how many ways it’s changed my health for the better. Love hearing that others are jumping on board! 😊
Touchè Derek... straightforward, logical arguments...that's pathetic that certain institutions are not teaching their students how to cook for a healthy version of themselves and help others too...😔😔😔😔😔😔😔 Hellos to Frankie...😊😊😊😊😊 I didn't go to culinary school or a certificate from a technical school or have a college degree, just a basic high school diploma that is in the top drawer of my dresser collecting dust or have laundry put on top of it....😏😏😏😏😏 Have a safe healthy marvelous Monday evening... bon appetit
So true Derek. Wish our 'famous' chefs would take a leaf out of your book. Though maybe they're afraid of losing their following, absolutely tragic that they don't think of the animals. You win hands down every time for me. Thank you for all that you do.❤
You are so right Derek. Most restaurants have few vegan options and they’re usually the same two or three at all of them. It’s like you say, they’re just ticking a box. So annoying. Good job we’ve got your recipes and ideas to turn to. 💜
I am a bit shocked nutrition isn't part of a chef's culinary learning. Know your flavors and profiles but most importantly know your macro and micro nutrients. Beautiful food you're cooking up chef. Your passion and love for plant based foods is inspiring.
Whole Food Plant Based almost 10 years now (along with 4 siblings.) At first, we were into achieving a certain verisimilitude focused on the foods we used to eat. But at around the two year mark, our taste buds and sense of what vegetables can be in the kitchen totally shifted. Now we focus on the quality of produce and the incredible tastes of the plant kingdom. This is the stuff I share at Thanksgiving or when having guests over... It's also been a revelation, how the high levels of salt and animal fat/protein sort of clobbers your taste buds into submission - that takes time to unwind. Finally, the health and BMI benefits are profound. When I'm walking through a shopping center here in America now, I feel like the guy in the movie "They Live" when he puts the sunglasses on. I honestly can't believe what I used to eat and where my body was headed. My decision to do this was mostly health oriented at first, but the environmental and ethical issues have become far more important over time. It's rare that we humans get a "triple win-win" in this world, but Plant Based is one of them - health, environment, and our fellow critters. It still freaks me out that only ~8% of Americans are vegetarian or vegan.
Hello Derek...you're looking well today. This current video (like all the others) is spot on! A few months ago I had an encounter with a "friend" and after our getting together, I wrote in my journal about the fact that our meeting was only a box checked for her and left me feeling devalued. It takes a person of a certain awareness (awakeness) to truly see. Thank you for the important and much needed content you share. ❤❤
Eating out can be a real challenge if you don't fit the standard "omnivore" pattern with no allergies or intolerances. I am not fully vegan (yet) but I am dairy intolerant. At home, c 95% of what we eat is plant-based. When we eat out, I generally go for a vegan option, as if it's vegan it's definitely dairy free! Let me recount two very different experiences. About five years ago we were staying at a posh hotel. My husband suggested we might treat ourselves to "High Tea" one day... You can imagine I didn't hold out much hope, but I spoke to the Head Waiter who spoke to the chef. He came back and said: "Chef loves a challenge! He'll prepare a dairy-free high tea for you tomorrow". He made a delicious selection of sandwiches, scones and cakes just for me! It made me feel special in a good way 😊 This summer we went on an "all-inclusive" river cruise. Obviously I had told the cruise company about my dairy intolerance before the holiday, and given what a big deal they made about their cuisine, I was deeply disappointed, not to say distressed, at the lack of dairy-free options on the menu, and the lackadaisical approach to allergen labelling in general. Options labelled as "vegan" included parmesan shavings or yogurt dressing, and they were NOT the vegan kind! 😳 Every meal became a case of "Is there anything I can eat on the menu?" How did that make me feel? Like a leper 😪 Surely in 2024 food professionals ought to be better able to think outside the box! Because, as you (and many other talented vegan chefs on UA-cam) consistently demonstrate, making amazing vegan food is not difficult, it just requires a bit of imagination and creativity. And giving a damn.
I hope to live long enough to see the day Derek. I’m amazed by the ignorance of the general public and particularly of the hospitality industry (no excuse) of what a plant based meal looks like. No … it doesn’t have eggs, cheese, or fish. It’s amazing how often otherwise seemingly intelligent people ask if I’ll eat those things when I’ve just told them I don’t eat animals. Thanks for your work, it’s important, appreciated and inspiring. ❤
💯 Derek. Since being vegan I have really improved my own cooking and am now enjoying new flavours and old one done differently and better. We love visiting vegan restaurants in different countries and it is where we get some of the best food and where I get some of my best new ideas. Thanks Derek. You've inspired me and so many others. Vegan has to be the future.
Derek... Learned from you that most of my go-to meat recipes can work by subbing the appropriately-seasoned tofu or mushrooms for the meat. My mom's Italian Risotto? Sub out the ground beef for marinated, flavorful, seared tofu or mushroom crumbles. This boomer thanks you!
You know he said it perfectly. Thanks, Derek addendum. Years back in my first attempt to be a vegan, I attended a very famous military police academy. I told them I was a vegan. They served me a plate of lettuce. I Giggle now but not then. Thank you🇨🇦
I am a life long vegetarian and come from a country that does vegetarian and vegan food phenomenally well. I moved to the US 10 years ago and I still find it difficult to wrap my head around the fact that getting plant forward food is so hard here. Yes, there are some big cities(and some smaller cities/towns) where there are good vegan places but unfortunately not much where I live. When my husband went vegan, we just decided to stop eating out much and cook at home more. I even decided to launch my own food blog to share my takes on vegan and vegetarian food. It’s been better for our wallets and health.
I made 50 spinach / tofu ravioli yesterday. Made the dough. Made the filling. Made the ravioli. Totally healthy, totally amazingly tasty. I've been cooking for decades but only went plant based five or six years ago. The food I make today is hands down more flavorful than the food I cooked in decades past. It blows my mind, daily.
I love to cook/create vegan cuisine/all home cooked/from scratch. I am always saying (whatever I make) would beat or exceed any top rated meal from any restaurant & is loved by non vegans as well. I love to eat real food that is plant based. Love your channel Derek & seeing your pup too.
I went to a fundraiser for the Children's Cancer Foundation. They only served/sold hotdogs. I went to the local grocery store and bought apples, oranges, bananas to give away as my donation.
My daughter recently went to college. She’s not plant based, but the plant based options at the dining hall are so far superior to the animal mains, she’s choosing them regularly. Jackfruit tacos and tofu saag and tempeh Reuben’s, oh my! Go figure!
Hi Derek, thank you for your video. I totally agree with you about vegan food. Most restaurants and cafés serve mediocre vegan food. I do not understand why. The flavors, textures, nutrition and enjoyment from vegan food for me is sooooo good. From burgers, soups, roasts, breads, vegetables, pasta, curries, desserts and more and more. I really enjoy my vegan cooking and lifestyle. The planet deserves it too. Love and hugs to Frankie❤❤❤. Take care Gale x
100% agree. I have numerous friends that haven eaten in my home that didn't realize they were eating vegan, even after I answered their questions about what I used and how it was prepared. Good food is good food.
I stopped trying the vegan options at non-vegan restaurants. They are almost always flavorless! I agree that's it can be such an after thought. We've spent many outings eating fries and salads until we could get home!
🇨🇦Yrs bck I Put canned salmon with mayonnaise on the stove to make salmon on toast . Since then, and almost to this date, three years ago, my wife, My only love, my life’s companion of 57 years passed away with bone Cancer And I slowly converted to veganism. 8 Months with no cravings …Following Dr Greger‘s advice. Watching Derek I have learn to cook And I love it. I love the adventure of it. I love the chemistry of it. I love Thinking my way through a recipe. Thank you🇨🇦
Vegan-exclusive restaurants are having a hard time. Other restaurants are offering one dish (maybe) to check that box and not lose out on a group that might have one vegan. This is really hard, and I'm so glad a chef of your caliber is making great suggestions. (Side note: A rampant fear of oil is holding a lot of chefs and great recipes back.)
I absolutely love this as a plant-based eater and home chef nope Training I fed so many people vegan food that they did not even realize was vegan. Some of them. I told afterwards some of them I didn’t. They did not miss the meet or dairy. I think that comes with a love of cooking though because when I went into this, I went into it with the mindset of oh what can I create, not oh, what am I gonna feed myself?
I vividly remember the day my daughter came home from school, 19 years ago, deeply affected by what she had learned about factory farming. Her passion stirred something within my son and me, prompting us to embark on a plant-based journey. Being a lover of cooking in NYC, I have enjoyed hosting guests who were often astounded to discover that the delicious meals they were savoring were entirely vegan. It's not as challenging as it may seem - my love for cooking certainly plays a large role in that! :) Your channel is truly inspiring, spreading positivity and sharing wonderful recipes. And how could I forget to mention your adorable companion, Frankie!
Oh my God! BRAVO!!!!!!!!!!!! Following a vegan diet and trying to go out for a restaurant is just a chore in the mundane. The food is either boring or it just the usual suspects of ingredients and flavours. I have unknowingly been echoing your message when this discussion happens, more or less, that if the food tastes great and is satisfying it doesn't matter that it's vegan. When chefs, cooks and food preparers everywhere get on board with making vegan food that is great tasting and satisfying, the whole world will be a better place.
I feel even as a meat eater that we as humanity can benefits by adding some more well rounded vegan and vegetarian menus into our daily days too. I mean we have tonz of unhealthy processed menus to bad meat menus. While the meats does helps us be more satiated, get the proteins...yet it would be nice if we stop forcing animals to be born and to be grown up quicker to meet up with the volume of the population for their meats. So while the meats helps us to eat smaller portions because we get fuller quicker....we can also be kinder to the animals that are made for our consumption....and it will be better for the environment. So let's also include some vegan to vegetarian menus that are healthy, nutrient dense and beneficial in many ways too.
How awesome would it be if we could all attend a retreat where we get to eat Derek’s incredible culinary creations? His videos about the silent retreat, really hit home for me. Two months ago we lost the father of my children and these videos are a place of peace, and respite for me. Pretty cool if Frankie was there too.❤ Thanks for sharing a little of your word, with all of us.
💯agree and that is why you are our fav! 🙌🏻 This weekend we made your “cheat meal” recipe (bombastic) and lion’s mane steaks (insane as always). It is so clear that the extra steps and techniques you use to up level, make it restaurant quality food is why your recipes do not need to be labeled vegan or plant based. Just delicious and craveable food that happens to be free from animals.
👏👏👏😊 Well said Derek …. In my day IF there was an option on the menu it would always be pasta with tinned tomatoes on it! It has moved on a tad since then but on the very rare occasions we eat out I’m always shocked at the quality and feel sad for those who write rave reviews for such food. Anyway, as always, I thank you and Frankie for the work you put into to get the message out there. 🙏😊
The mindset of the chef!!! When I first went vegan, I went to a Christian retreat for a weekend and I knew the chef did amazing animal dishes but was not sure about vegan. Imagine my delight that there a choice of milks, there was a choice of butters, lunch and dinners were amazing and salad was on the side. My meals were colourful and delicious. I had to fight to keep people off my plate!! It was the mindset. So you are 100% on that. I mostly cook, and eat out to try out a new vegan or my regular vegan places.
I consider myself a home cook even though I put a lot of thought and creativity into my recipes and I do develop them, but I don’t do most of the things a chef does like manage or be part of a busy kitchen, prepare whole menus, make sure everything is consistent, perfect, and academic and while I study a lot, I am sure there is a lot I don’t know that someone who has gone through culinary school or who has come up in a restaurant would know. I call myself a cook not out of humility because I think a lifetime of creative home cooking is its own beautiful thing that creates different results because the motivation is different, the audience is more niche. I also want to acknowledge that I don’t do, nor do I have the temperament or discipline to do what chefs do. But everything I make is from scratch.
Cooks do more than heat food. Walk into any kitchen and you can usually spot the chef right away if you look for the person moving slower than everyone else
over five years ago, my doc said it was time real change or statins .. I went vegetarian, blood work is great and I feel awesome. don't miss the meat ... get annoyed at the lack of options. you are spot on here Derek!
Franky is so right! And ofcourse you are, too. 🙂 I hope you will not get too frustrated with all that crap you have to read and experience because things will only change with people like you. Meateaters can only be convinced through great taste and meals and you are contributing a great part to that.
I went to a community event tonight and they had 2 food trucks for the attendees. 1 vegan selling the most awesome tasty street food! So thoughtful and a refreshing change!
I think restaurants over think it, they don’t realize how truly easy it is. Thank you for this great video. Pls host an event someday so I can come eat your amazing food 😂 👏
Former Portsmouth resident from back in the day. Love how your creativity has evolved. I really enjoy your recipes and ideas. It would be wonderful if there was a vegan culinary institute to educate and train young chefs.
I went vegan because of a chronic disease that I've been battling for 10years. I would get sick and sometimes it would become a touch and go situation usually with several courses of antibiotics. in 2019 it became unbearable and so I tried a vegan diet. I. HAVE. NOT. BEEN. SICK. SINCE THAT DAY. Thank you Derek.
Awesome James! I'm 66 years young, 34+ years whole foods vegan, calisthenics fit, on no meds, PEDs, TRT and all my parts work. I am *very* rarely ill. Continued good health to you. 💪💚
Same here! Went vegan in 2012 and have never looked back.
I went gluten free vegan after the unexpected passing of my cat, Picasso, who was born with cerebellar hypoplasia, and he taught me how to be patient with myself and to look for more opportunities to show compassion for others...
It'll be 3 years come January 2nd of next year and I continue to improve my techniques, repertoire and etc...one of the most important decisions I made to carry on to remember to be patient and show compassion everyday as a part of his legacy...
Hope everyone has safe healthy marvelous Monday/terrific early Tuesday morning....
My story as well. I went vegan out of necessity.
Same happened but the opposite for me... turns out I'm allergic to legumes, nuts, treenuts, almost all treefruits that I know of except citruses and mangos... (its ok if it has fermented and small green peas are also fine for some reason 😅) I also can't digest carots, spinach, arugula, celery, and most cucurbitse unless they are very well cook...
Finding the right diet was a mission. And it was important to me that I achieved this while still eating the most epic food every single day!!
Its a lot of work. But it is very good 🤤 Wich means I pretty have to eat meat, but you better believe that no matter the diet the friends that come home to eat (including vegans oany allergies for that matter), the food is gonna be amazing! Its a bit harder when you can't taste the food but its very much doable 😊
The funny part is that amazing vegan dishes exist from just about every cuisine in the world, but they're not thought of as vegan. Then when people from those culinary disciplines are asked to make a vegan dish they're so taken by surprise that they completely forget their own cuisine.
Exactly!
True that!
totally!
Alex, why don't we start a collection?
What's your favourite from your country?
I worked at a hospital that was opening a bariatric unit. There was a small ceremony to celebrate and a man was riding a bicycle from California to Florida to raise awareness. He was to end his ride at the hospital for the ceremony. We were told if we were not busy to come and be a part of the festivities. I went and there were refreshments served. I only saw the standard fare, cakes and pastries. I felt like the hospital was tone deaf.
It happens too much IMO. The opportunity is right there!
so typical. Hospitals could do so much better. But then maybe they wouldn’t have a bariatric unit.
That reminds me of that episode of The Office where they're starting a weight-loss program and have one last hurrah of brownies/cookies, etc lol.
I have heard this so many times...
I volunteer at a non-profit health clinic and every event is full of un-healthy animal products. I am talking doughnuts, hot dogs and bacon. Most of the participants of the event (staff and patients) are overweight and on all kinds of pills. No one seems to get the irony. I tried to get the clinic to allow me to teach a class on WFPB eating, but not interested.
"The food that I make doesn't match the animal product. It EXCEEDS the animal product." Damn.....that was fire! 🙌🙌
Confidence much? 😆 💪🏻
🙄 Cognitive Dissonance is strong with this one, Luke.
If you do double blind testing on participants I doubt the average person would like the vegan product more.
@@tijgertjekonijnwordopgegeten I'm a vegan chef and I serve meat eaters and vegans and all types of eaters and good food is good food...my food is EXCELLENT far above mediocre meat based foods. If it's not excellent it's going in the trash. My customers don't believe it's vegan BECAUSE I KNOW HOW TO COOK. Also you're assuming because something is meat based that it's automatically delicious when if you're honest you know some ppl can't cook no matter how much meat they handle. Some ppl know how to cook some don't, that simple.
nope I can't cook well at all but I can certainly cook plant based , vegan it's simple and so are the ingredients 😊
The "Vegan Punishment Meal" has been a hazard whenever I must travel. I cook from scratch and go prepared, so I am an accomplished Hotel Room chef!
“vegan punishment meal” is soo appropriate!! 😂😂😂 that’s what it shd be labeled on the menus lol
You could start your own UA-cam channel. Lots of people would love to learn how to eat healthy on the road.
Oh yes. I experienced a few of those punishment meals on holiday. The crappy sad vegan burger. Thank God I am home and able to watch Derek and consistently learn to up my game!
@ConnieJasperson I went vegan 3-yrs ago, due to a catastrophic health emergency. Am much healthier now, thanks to cooking from scratch. Still struggle to eat healthy, while traveling, though. If you will write a book on the subject, I will buy it! 😀
"Vegan Punishment Meal" is so real. Sometimes I feel like screaming into a chef's face: "Just fry up a goddamn Impossible Burger Patty and some fries, is that too much to ask from you?!"
11 yrs ago As a type 2 I was diagnosed with stage 4 kidney failure Put on insulin and statins. Went vegan with intermittent fasting I never went on dialysis, I'm off my insulin, and statins.Never going back!
And think of the good you're doing for the animals, who only want to live and be left alone!! Good for you!!
Again, glad youre feeling better. But means relatively nothing. Many have said the same by eating high fat low carbs, high protein low carbs, etc etc etc. Too many people eating diff ways to think any one works. I think what happened in most cases is people were eating terrible, then change to a "certain way" which ultimately means healthier and then they swear by a thing thinking uts the new diet that did it when in reality its most likely the elimination of the crap to begin with.
@@PanaMaJwaaRd that has been my impression all along, especially the fact that you combine the new life style with a bit more discipline than before ... .
@@PanaMaJwaaRd So you think somebody switching to a high fat diet is 'eliminating crap'? You should look at actual science rather than listening to anecdotes. "Many have said" indeed haha. Watch Mic the Vegan.
@@PanaMaJwaaRdsounds like you know everything about everyone. Hahahaha. not!
My wife and I have been vegan for the animals for 12 years. It seems that a lot of plant based products are being removed from supermarket shelves and from restaurant menus, where the easy option of a burger or sweet potato curry are often the only choices on the menu. I wholeheartedly agree that the plant based vegan options need to be given far more attention by chefs. As you so rightly say, it should be considered an opportunity to impress diners, be they vegan or not.
None of them want you there, hence they don't have the items for you whiny saps, they'd prefer to just not deal with you and you can 'impress' yourself at home with your whiny friends
I've noticed this too, in stores where I am and I am sure it's because none of the stuff the big brands have brought out are any good and then they jack up the price, so of course no one buys them and they tank. So sad.
Agreed We both went vegan purely on the animal cruelty front, the options Are getting there but does need more courage from the chefs.
Feel like travel should be a semester in culinary schools. Vegan grub in Thailand is phenomenal. True art.
SOme of the best food i've ever had is in Thailand
And in Vietnam 😊 amazing vegan restaurants ❤
@@AD-Dom Yes, I have found plenty of choice in Thailand. If you pay a visit to the sanctuary Elephant Nature Park north of Chiang Mai all the food is vegan and amazing. You can also volunteer there for a whole week, it's a paradise. ❤
Agreed with both! Chinese, Philippines, Middle Eastern and Middle and East European cuisine also has some amazing vegan options. Not to mention African countries.
Have to agree. Bali never disappoints when it comes to plant based food. Ingredients are fresher than we get back home in South Africa!
I hosted a small dinner party last night, all vegan, and the guests couldn't stop raving about the flavour of the 2 salads and the cannelloni; recipes from UA-cam, my doctor and 1 of my own creation. It took me ages to get to the point that variety and flavour became primary as a vegan. It's so much fun now to cook with flair again. Your channel is a major support for me. I love watching you cook with such skill and I aspire to achieve your level of ease in the kitchen. And, I love your kindness to animals.
Frankie said it all. You sir will and are changing the food scene globally for the better by educating in a calm, non abrasive, passionate way, showcasing what vegan food actually is - vibrant, healthy, drool worthy deliciousness. YOU are setting the new standard globally. I hope you feel so very proud of the Ground-breaking 4:12 work you are doing and what u r achieving. Important work indeed
As a functional medicine naturopath, I thank you so much for doing this video. Yes, yes, yes! You have hit every issue I have with my clients, educating them about eating natural whole foods as close to nature as possible. It doesn't have to be hard or boring
We have a killer plant-based recipe for chili we’ve served for years at autumn parties. Later after dinner when we tell people it was vegan, they’re surprised - it didn’t occur to them that it was vegan; to them it was just great chili.
Share your recipe?
@@heidikamrath1951 Oooo…it’s my wife’s recipe….I can ask, but I can’t promise a good reply. 😄
In case you can share, please include me 😀
@@heidikamrath1951 I'll give you my GALACTIC PERSUADER plant based chilli recipe. I'd been making it for 20 years with beef and everyone that's ever tried it raves about it, but now been vegan for 6 months and it's even better sans death. (If I taste this in a Wicked Kitchen packet Chef Sarno I want a commission! ;)
- 2 large onions very finely chopped
fry them til soft
- 2 diced carrots
- 3 or 4 cloves of garlic minced, add with dash of salt
SPICE MIX - The 5 C's +
- 2 tsp chilli powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp ground caraway seeds
- 0.5 tsp paprika (+ I recently started to add 0.5tsp turmeric for the health but you can leave that out)
- salt & pepper
Add spice mix to pan and fry for a couple of minutes. It will dry out the pan but that's cool bc soon goes in les tomates.... Or you could deglaze the pan before adding tomates with a splash of water or whatever
TOMATO SAUCE
- 4 tins of chopped tomatoes (or 2 to 3 tins + a jar of passata)
- 1 large jar of sundried tomatoes, drained and rinsed of oil
- dash of vinegar
blend the sun dried toms with one of the tinned tomatoes until smooth, then add it all to the pan and bring to a simmer.
Simmer for an hour or two*. Then...
- 1 large sweet potato, cut into small cubes and add to pan.
Simmer for an hour two of more, or until the carrots and sweet potato are cooked*
- PROTEIN- add your pre-cooked protein now. I now add 500g of pre cooked beans (soaked overnight then pressure cooked). Any beans will do. I like a mixture of kidney beans and black beans. I'm also going to add some tofu next time as I just tried it recently and OMG IT'S SO GOOD.
As the beans and tofu don't need much cooking you're pretty much ready to serve now. I've also recently started throwing a bit of frozen peas and sweetcorn in for the last 5 minutes with the beans, for extra texture and flavour but you don't need them
You can also add whatever else veg you want in for the simmering stage of course. Green beans, mushrooms, whatever! The important bits are the spice mix and the sun dried tomatoes.
* RE: the SIMMERING - I leave it simmering on the stove for 3 to 4 hours as otherwise it is a bit watery and I prefer it (and think it tastes better) thick, with no water pooling on the plate/bowl. But it's up to you how patient you want to be of course.
And like any chilli or curry, it tastes at least 20% better the day after you make it.
If anyone makes this I would love to hear your feedback :)
Peace x
I call mine "white chili" and it gets scared down to the last spoonful. Gotta taste good.
I cannot even believe that experience, it's absurd! I am on your train, chef, make plant-based food amazing, period!
We've come a loooong way. I've been vegan for 12 years. When I first went vegan I was flyling across the states for work and it was common for the chef not to even know the word vegan. They sure latched on to gluten free though! It was years that I was served plain green salad, and steamed veg with white rice, I am also allergic to dairy and eggs so I made lots of enemies during my travels
Gluten free doesn't threaten any of the major Big Ag corporations.
Derek, we hear you! In our small village in Saskatchewan and in our nearest cities ( Moose Jaw and Regina) there is no such thing as a variety of plant based meals in restaurants with the exception of East Indian. Most places have "A green Salad" or occasionally an unexciting Buddha bowl ( be still my beating heart) filled with cold rice and huge chunks of spinach. Oh, I almost forgot the mediocre veggie burger. The prices are generally higher than other menu items. It really isn't worth eating out though after 58 years of cooking meals I'd sure like a break!! Keep up the good work, Derek, and hopefully you shame 4:26 d some of those culinary school "experts" Jazz the black standard poodle sends love and links to Frankie!
You want to try telling them that you are vegan and allergic to olives/olive oil, soy and gluten. They seethe with contempt.
@@mfwanfy I can't believe that after nearly 40 years as a vegan my options in most places are still chips and a salad.
@@bluewren65 Portland, Oregon gets a lot of crap for many reasons, but it's such a rad place to be vegan. I've not even scratched the surface of the veg friendly restaurants. You should come visit if for anything just to eat!!
Years ago I attended a wedding reception at a high end country club and friends of ours requested a vegan meal. The server returned with a dish of a baked potato made to look like an animal using carrots and a broccoli tail. No words.
it happens all to often - ridiculous
Oh I hope you find humor in that bonkers situation. I've learned to bring snacks and pre eat!
@@heatherkaye8653 Indeed we did!
That’s so crazy it’s actually funny 😂
Oh my got this happened to me too! At my dear cousin’s wedding - and she’s a registered dietitian so she told them specifically to have a plant based dish WITH a vegan protein. I got a dish that was just potatoes and carrots - the side dish everyone else got! She was livid and walked into the kitchen 😂 I felt so bad!
Yep. I hear ya! Anytime I've ordered vegetarian or vegan at an event that supposedly accommodate dietary restriction, it was GARBAGE!
Getting to the place you’re at takes a lot of mindfulness practice. It took me quite a few years to be completely Vegan/Plant Based. I tripped and failed many times until I didn’t and once I arrived my life has been clean clear and filled with amazing not just with food. Thank you for this channel it really does open people’s eyes 👀 especially those on the fence!
I am still in awe that it's almost 2025 and there are so many restaurants that do not even have ONE vegan option on the menu. Even the salads have either a meat or cheese and then there is the dressings that are also suspect. It is so disheartening. Aside from doing a take out once a week where I ask the chef to prepare the dish vegan (Thai food), I cook all my meals 3 times a day. I know a few dedicated vegan restaurants and I never have to worry about what's in my food. But trying to go out with a group is so frustrating as I am the only vegan, I hope that chefs will take your advice. Oh and FRANKIE 😍
I went to some place that wanted to charge me an extra five bucks for merely just not putting bacon on a large wedge of lettuce that had not even been prepared yet. It was just frickin' lettuce. Yay, right?
And often the restaurants that do offer vegan the dishes are.....well you know
Derek, you have been such an inspiration. Both my wife and I have embraced the plant based life style for some time and your channel has become an amazing resource to help us elevate our daily meals. Thanks for all your hard work!
Having gone full plant-based this summer, I've spent so much time reading, learning, watching, and experimenting. It's a labor of love for sure, but I don't at all miss shopping for or handling animal products. More and more of the world is catching on to the virtues of plant-based nutrition thanks to kind and generous souls like you.
Much love derek. Love all the passion you have for food and animals, and spreading that to the people. Need more chefs like you!
When I was in rehab after a back fusion, I used to get a small bowl of steamed broccoli with dry horrible bread for dinner and they could walk to a Whole Foods. On the other hand, my husband and I were late for dinner at a chain hotel. The restaurant was about to close. The menu had nothing I could eat. The waitress talked to the chef he came out to talk with me and i had a fabulous grilled cauliflower steak. Happy me.
Hospitals are the worst!!
That chef must really love his job and its fundamental purpose for him to go out of his way to do that. At many restaurants I have worked at, everyone (including me most days, if I were being completely honest) would probably groan at the thought of serving anyone less than thirty minutes before close, especially with dietary restrictions. I'm glad you got an awesome meal and it really goes to show how there is love and kindness in the profession.
Attended my brother's wedding recently, with my daughter and grandson. We were the only vegans there and we were blown away by the scrumptious offerings for us. This is definitely not typical.
🎉Thanks for doing the right thing.
Speaking truth to power.
Let the animals be free ✌️
So glad you exist, so glad you have a UA-cam channel! 😍😍😍
As a chef of 35 years.
I've often discovered that I stumble upon vegan recipes accidentally, and by incorporating them into my palate of recipes and menu items, I automatically have a vegan option to fall back on. And I developed an appreciation for curry.
The lack of interest and desire of most "chefs" is extremely disappointing. Creating a delicious vegan dish should be exciting for a chef, not a burden. Plant based dishes is a test of skill and creativity. Where are all the real chefs at? Keep up the grind, Cuz. Much love as always.
Thank you! I cook far a nonprofit event with up to 50 participants. I have a list of all the dietary requirement for the people attending and take the time to develop a menu to include options for all. It takes a lot of time, The response is always worth the effort.
Many years ago, my husband's parents were visiting and wanted to take us to a nice restaurant for dinner. We called several days ahead, and asked if there would be any vegan options for me. They assured us that the chef would be able to make something. I was really looking forward to tasting something delicious and creative. I ended up getting a salad. Things are so much better now, thankfully, but it still surprises me when a restaurant's vegan options are so limited and drab. Thank you, Derek, for showing us how to make the most delicious and satisfying meals right in our own kitchens! I've learned a lot from you, and I really appreciate how much great information you share. Also, I love Frankie's commentary.
Couldn’t agree more! Unfortunately, they don’t all have your passion and integrity when it comes to cooking. I am a better cook because of what I’ve learned from you. Thank you! Hugs to you and Miss Frankie the beautiful! 💚
Preach it my Bro. Derek your the Best...
More people would eat vegan if flavors are improved. Who wants tasteless texture. I've been making your potatoes topped with Dijon on top. Just wow! Flavor is where it's at!
It's all about the taste.
@@knowleecrypto
I'd argue with you!
Texture is just as important. Just eat super over cooked vegetables! Or not crunchy food that is supposed to be that, like floppy, sloggy cracker or cookie. Texture, taste & smell are equally important.
But temperature also matters. People not likely to eat ice cream that is warmer than body temperature. Or frozen shakshuka.
That’s another reason YOU Derek Sarno should open another restaurant, train people (chefs) to make great food like you described in this video!! It’s up to you now! No more silence in restaurants, people enjoying your food all over the country!! And me and my dog will be first in line- if you come to CA.!
Please!! ❤you and your brother! Just do it! 🙏💕
Exactly this, Derek! When I travel for expensive business conferences, and I’ve filled in the pre-conference survey about diet restrictions as “vegan“, and then I get there and have several days of barely anything to eat, and what is there that’s vegan is the blandest of the bland, it’s so frustrating! 😢
My neighbour is a chef, not a vegan chef, but he makes incredible vegan dishes. I put it down to him not having the simple mindset many chefs have of not being able to think beyond what they've been tought. He truly loves what he does and it shows. Shame he’s not vegan though 😆
Make him watch Dominion, Milked and Cowspiracy. MAKE HIM. Or just ask nicely if he will =P
@@bryanbadonde9484Or Earthlings! Retired chef here vegan nearly 10 years after 14 minutes of that film. I live alone and no one would know if I ate meat except me. I cannot in all conscience ear meat!
I completely agree. I have had similar experiences in nutrition or massage therapy courses, discussing healthy foods versus unhealthy foods. Then on the break, we get pastries, lots of white flour and sugar and butter. Even the teabags have preservatives and artificial flavors. Go figure.
Please post more of these wonderful diatribes! I love watching and listening to your videos and learning so much ❤
I totally agree! All anyone has to do is watch your channel like your subscribers have to learn to cook amazing vegan food.
I make all the same recipes I used to before I went vegan many years ago only swapping out animal products for plant-based products. Same spices and herbs, same techniques. It's not difficult to look outside the traditional box. Learning which products like tofu, mushrooms, tempeh, etc work best as the main part of a dish.
It would be amazing if you were able to open a vegan culinary school for non vegan professional Chefs, even online courses would be great. You have so much knowledge and talent, it's what the world needs, more vegan Chefs to elevate the culinary experience for non vegans and vegans alike. And to save more animals.
I hope that's what you were hinting at in this video .🙂
I've been seeing your last video about the mushroom growing operation shared on social media and I've shared it on many platforms too. Thank you for making the world a more compassionate place, Derek.💚🌱🙏
Big hugs to sweet Frankie❤
That's how I feel when I go out to a restaurant with some vegan friendly options. It's awful but I am there to join my friends. I have learned to cook so much better in the past 8 yrs I've been vegan. I used to think eating out used to be such an exciting treat once in a while. I wish I had my own mostly whole foods restaurant that vegans and non vegans can enjoy but it is hard for a non vegan to open up their minds.
I cannot claim to be 100% vegan, however I eat about 80% vegan food and that is when I cook for myself at home. I still fall on the dark side, however when I go out to eat because I refuse to pay for a bowl of crap salad, steamed limp unflavored vegetables, no protein choices, etc. Thankfully there are people out there such as you that because of your Passion and drive things will continue to progress in the plant based lifestyle. I appreciate your channel, your skills as well as your recipes.... You are spot on as far as eating out and this is where I get into trouble.
Same. Same. The siren call of a high quality cheese always gets me.
I actually think this is the best diet and way of eating, that's what being flexitarian is, right ?
Staying vegan except when it becomes really difficult or you are the one making the situation difficult.
Best examples i can think is when in a restaurant or when you're invited to a friend's home for a meal and not having to bring a tupperware of your food or making the host cook a separate meal for you. I should think it's ok in thoses cases to eat vegetarian or even have some meat.
Thank you, Derek. I went to an event some time ago that was vegan and the options were so disappointing...AND we have come so far!!.....we are riding the crest of a beautiful vegan wave...thank you so much for your enormous contribution...so great seeing sweet Frankie, too! You are both precious souls.💙
(With skepticism) I recently checked a vegan box for a conference I’m attending in November. I was amazed there even WAS a vegan box! It’s only lunch, so we’ll see. 😊
My husband had a colonoscopy at a doctor’s office that shared cafeteria facilities with the large hospital in our hometown. He goes in for his procedure and I head over for breakfast and coffee. Oh the irony- ZERO plant based options for breakfast. (Other than cereal with cows milk) Bacon, sausage gravy, eggs. They had no clue what oat milk or plant-based milk of any kind could be- I asked! Meanwhile, the colonoscopy went well. The plant based diet will help ensure that. While the hospital cafeteria food will keep the colonoscopy business booming.
Sad and true, these corporate leads will learn someday
I was raised on a meat & potatoes diet, with frozen veggies & minimal salads thrown in. As time goes on, I'm eating less & less meat, but I would've never imagined not eating meat at all, or being completely plant based... but Derek, you are convincing me... it does all make sense. I just bought myself a new, very nice, handmade cutting board, and your Wicked Healthy cookbook... and I want to try that huge mushroom steak meal... I am getting there, Derek!
So happy to hear this! I’ve been reading books on health by doctors like Greger, McDougall, Campbell, etc. and as a result I’ve gone mostly plant based and I can’t describe how many ways it’s changed my health for the better. Love hearing that others are jumping on board! 😊
You can do it! 🙌
Touchè Derek... straightforward, logical arguments...that's pathetic that certain institutions are not teaching their students how to cook for a healthy version of themselves and help others too...😔😔😔😔😔😔😔
Hellos to Frankie...😊😊😊😊😊
I didn't go to culinary school or a certificate from a technical school or have a college degree, just a basic high school diploma that is in the top drawer of my dresser collecting dust or have laundry put on top of it....😏😏😏😏😏
Have a safe healthy marvelous Monday evening... bon appetit
So true Derek. Wish our 'famous' chefs would take a leaf out of your book. Though maybe they're afraid of losing their following, absolutely tragic that they don't think of the animals. You win hands down every time for me. Thank you for all that you do.❤
You are so right Derek. Most restaurants have few vegan options and they’re usually the same two or three at all of them. It’s like you say, they’re just ticking a box. So annoying. Good job we’ve got your recipes and ideas to turn to. 💜
I am a bit shocked nutrition isn't part of a chef's culinary learning. Know your flavors and profiles but most importantly know your macro and micro nutrients. Beautiful food you're cooking up chef.
Your passion and love for plant based foods is inspiring.
Whole Food Plant Based almost 10 years now (along with 4 siblings.) At first, we were into achieving a certain verisimilitude focused on the foods we used to eat. But at around the two year mark, our taste buds and sense of what vegetables can be in the kitchen totally shifted. Now we focus on the quality of produce and the incredible tastes of the plant kingdom. This is the stuff I share at Thanksgiving or when having guests over... It's also been a revelation, how the high levels of salt and animal fat/protein sort of clobbers your taste buds into submission - that takes time to unwind. Finally, the health and BMI benefits are profound. When I'm walking through a shopping center here in America now, I feel like the guy in the movie "They Live" when he puts the sunglasses on. I honestly can't believe what I used to eat and where my body was headed. My decision to do this was mostly health oriented at first, but the environmental and ethical issues have become far more important over time. It's rare that we humans get a "triple win-win" in this world, but Plant Based is one of them - health, environment, and our fellow critters. It still freaks me out that only ~8% of Americans are vegetarian or vegan.
Exactly my experience... Especially seeing what everyone else is buying in the store, I can't believe I used to eat that crap.
For reals!
Hello Derek...you're looking well today. This current video (like all the others) is spot on! A few months ago I had an encounter with a "friend" and after our getting together, I wrote in my journal about the fact that our meeting was only a box checked for her and left me feeling devalued. It takes a person of a certain awareness (awakeness) to truly see. Thank you for the important and much needed content you share. ❤❤
Eating out can be a real challenge if you don't fit the standard "omnivore" pattern with no allergies or intolerances.
I am not fully vegan (yet) but I am dairy intolerant. At home, c 95% of what we eat is plant-based. When we eat out, I generally go for a vegan option, as if it's vegan it's definitely dairy free!
Let me recount two very different experiences.
About five years ago we were staying at a posh hotel. My husband suggested we might treat ourselves to "High Tea" one day... You can imagine I didn't hold out much hope, but I spoke to the Head Waiter who spoke to the chef. He came back and said: "Chef loves a challenge! He'll prepare a dairy-free high tea for you tomorrow". He made a delicious selection of sandwiches, scones and cakes just for me! It made me feel special in a good way 😊
This summer we went on an "all-inclusive" river cruise. Obviously I had told the cruise company about my dairy intolerance before the holiday, and given what a big deal they made about their cuisine, I was deeply disappointed, not to say distressed, at the lack of dairy-free options on the menu, and the lackadaisical approach to allergen labelling in general. Options labelled as "vegan" included parmesan shavings or yogurt dressing, and they were NOT the vegan kind! 😳 Every meal became a case of "Is there anything I can eat on the menu?" How did that make me feel? Like a leper 😪
Surely in 2024 food professionals ought to be better able to think outside the box! Because, as you (and many other talented vegan chefs on UA-cam) consistently demonstrate, making amazing vegan food is not difficult, it just requires a bit of imagination and creativity. And giving a damn.
I hope to live long enough to see the day Derek. I’m amazed by the ignorance of the general public and particularly of the hospitality industry (no excuse) of what a plant based meal looks like. No … it doesn’t have eggs, cheese, or fish. It’s amazing how often otherwise seemingly intelligent people ask if I’ll eat those things when I’ve just told them I don’t eat animals. Thanks for your work, it’s important, appreciated and inspiring. ❤
💯 Derek. Since being vegan I have really improved my own cooking and am now enjoying new flavours and old one done differently and better.
We love visiting vegan restaurants in different countries and it is where we get some of the best food and where I get some of my best new ideas.
Thanks Derek. You've inspired me and so many others.
Vegan has to be the future.
Thank you for the RAW truth and for helping me by showing me how to do this I feel so good
Frankie said where's this box and thats why when u find ur tribe u better stick with them. Thank you Derek for dearing to be right and unique.❤
Thank you for including WFPB no oil- I can’t eat oil due to health reasons❤️
Derek... Learned from you that most of my go-to meat recipes can work by subbing the appropriately-seasoned tofu or mushrooms for the meat. My mom's Italian Risotto? Sub out the ground beef for marinated, flavorful, seared tofu or mushroom crumbles. This boomer thanks you!
Your recipes definitely don't "just check the box!" Your channel is the first one I go to when I score a mushroom mother load at my farmers' market❤
Aw thank you
You know he said it perfectly. Thanks, Derek
addendum. Years back in my first attempt to be a vegan, I attended a very famous military police academy. I told them I was a vegan. They served me a plate of lettuce. I Giggle now but not then. Thank you🇨🇦
I am a life long vegetarian and come from a country that does vegetarian and vegan food phenomenally well. I moved to the US 10 years ago and I still find it difficult to wrap my head around the fact that getting plant forward food is so hard here.
Yes, there are some big cities(and some smaller cities/towns) where there are good vegan places but unfortunately not much where I live. When my husband went vegan, we just decided to stop eating out much and cook at home more. I even decided to launch my own food blog to share my takes on vegan and vegetarian food. It’s been better for our wallets and health.
From what country did you move from? I heard Thailand was especially rich in vegan food, every restaurant totally vegan.
I made 50 spinach / tofu ravioli yesterday. Made the dough. Made the filling. Made the ravioli. Totally healthy, totally amazingly tasty. I've been cooking for decades but only went plant based five or six years ago. The food I make today is hands down more flavorful than the food I cooked in decades past. It blows my mind, daily.
😋
Recipe please!🙏
I love to cook/create vegan cuisine/all home cooked/from scratch. I am always saying (whatever I make) would beat or exceed any top rated meal from any restaurant & is loved by non vegans as well. I love to eat real food that is plant based. Love your channel Derek & seeing your pup too.
I went to a fundraiser for the Children's Cancer Foundation. They only served/sold hotdogs. I went to the local grocery store and bought apples, oranges, bananas to give away as my donation.
You go Derek...tell it like it is...raise the consciousness!!! ❤❤❤
My daughter recently went to college. She’s not plant based, but the plant based options at the dining hall are so far superior to the animal mains, she’s choosing them regularly. Jackfruit tacos and tofu saag and tempeh Reuben’s, oh my! Go figure!
😯
@@bokettooo interesting college that she's at!
@@laurelnotley9541 totally mid, culinarily. Should be normal!
Hi Derek, thank you for your video. I totally agree with you about vegan food. Most restaurants and cafés serve mediocre vegan food. I do not understand why. The flavors, textures, nutrition and enjoyment from vegan food for me is sooooo good. From burgers, soups, roasts, breads, vegetables, pasta, curries, desserts and more and more. I really enjoy my vegan cooking and lifestyle. The planet deserves it too. Love and hugs to Frankie❤❤❤. Take care Gale x
100% agree. I have numerous friends that haven eaten in my home that didn't realize they were eating vegan, even after I answered their questions about what I used and how it was prepared. Good food is good food.
I stopped trying the vegan options at non-vegan restaurants. They are almost always flavorless! I agree that's it can be such an after thought. We've spent many outings eating fries and salads until we could get home!
🇨🇦Yrs bck I Put canned salmon with mayonnaise on the stove to make salmon on toast . Since then, and almost to this date, three years ago, my wife, My only love, my life’s companion of 57 years passed away with bone Cancer And I slowly converted to veganism. 8 Months with no cravings …Following Dr Greger‘s advice. Watching Derek I have learn to cook And I love it. I love the adventure of it. I love the chemistry of it. I love Thinking my way through a recipe. Thank you🇨🇦
Vegan-exclusive restaurants are having a hard time. Other restaurants are offering one dish (maybe) to check that box and not lose out on a group that might have one vegan. This is really hard, and I'm so glad a chef of your caliber is making great suggestions. (Side note: A rampant fear of oil is holding a lot of chefs and great recipes back.)
Thanks to you Derek I’ve become a tofu kitchen witch. Your inspiration and generous recipe ideas are outstanding. Thank you.
I absolutely love this as a plant-based eater and home chef nope Training I fed so many people vegan food that they did not even realize was vegan. Some of them. I told afterwards some of them I didn’t. They did not miss the meet or dairy. I think that comes with a love of cooking though because when I went into this, I went into it with the mindset of oh what can I create, not oh, what am I gonna feed myself?
Awesome attitude!
Derek Sarno, I can't get enough of your content, so I subscribed!
Say it again for the people in the back! ❤❤❤
I vividly remember the day my daughter came home from school, 19 years ago, deeply affected by what she had learned about factory farming. Her passion stirred something within my son and me, prompting us to embark on a plant-based journey. Being a lover of cooking in NYC, I have enjoyed hosting guests who were often astounded to discover that the delicious meals they were savoring were entirely vegan. It's not as challenging as it may seem - my love for cooking certainly plays a large role in that! :) Your channel is truly inspiring, spreading positivity and sharing wonderful recipes. And how could I forget to mention your adorable companion, Frankie!
Amen! I add so many thumbs up and hearts. A single thumbs up is insufficient.
Oh my God! BRAVO!!!!!!!!!!!! Following a vegan diet and trying to go out for a restaurant is just a chore in the mundane. The food is either boring or it just the usual suspects of ingredients and flavours. I have unknowingly been echoing your message when this discussion happens, more or less, that if the food tastes great and is satisfying it doesn't matter that it's vegan. When chefs, cooks and food preparers everywhere get on board with making vegan food that is great tasting and satisfying, the whole world will be a better place.
I feel even as a meat eater that we as humanity can benefits by adding some more well rounded vegan and vegetarian menus into our daily days too. I mean we have tonz of unhealthy processed menus to bad meat menus.
While the meats does helps us be more satiated, get the proteins...yet it would be nice if we stop forcing animals to be born and to be grown up quicker to meet up with the volume of the population for their meats. So while the meats helps us to eat smaller portions because we get fuller quicker....we can also be kinder to the animals that are made for our consumption....and it will be better for the environment. So let's also include some vegan to vegetarian menus that are healthy, nutrient dense and beneficial in many ways too.
How awesome would it be if we could all attend a retreat where we get to eat Derek’s incredible culinary creations?
His videos about the silent retreat, really hit home for me.
Two months ago we lost the father of my children and these videos are a place of peace, and respite for me.
Pretty cool if Frankie was there too.❤
Thanks for sharing a little of your word, with all of us.
💯agree and that is why you are our fav! 🙌🏻
This weekend we made your “cheat meal” recipe (bombastic) and lion’s mane steaks (insane as always). It is so clear that the extra steps and techniques you use to up level, make it restaurant quality food is why your recipes do not need to be labeled vegan or plant based. Just delicious and craveable food that happens to be free from animals.
👏👏👏😊 Well said Derek …. In my day IF there was an option on the menu it would always be pasta with tinned tomatoes on it! It has moved on a tad since then but on the very rare occasions we eat out I’m always shocked at the quality and feel sad for those who write rave reviews for such food. Anyway, as always, I thank you and Frankie for the work you put into to get the message out there. 🙏😊
Frankie struggling with the cherry tomato was peak.
haha she wasn't struggling she was playing with it for a good time - before munching it down lol
😅
The mindset of the chef!!! When I first went vegan, I went to a Christian retreat for a weekend and I knew the chef did amazing animal dishes but was not sure about vegan. Imagine my delight that there a choice of milks, there was a choice of butters, lunch and dinners were amazing and salad was on the side. My meals were colourful and delicious. I had to fight to keep people off my plate!! It was the mindset. So you are 100% on that. I mostly cook, and eat out to try out a new vegan or my regular vegan places.
They weren't chefs; they were cooks. Cooks heat food; chefs create art.
chefs manage cooks, it falls on them IMO :)
I consider myself a home cook even though I put a lot of thought and creativity into my recipes and I do develop them, but I don’t do most of the things a chef does like manage or be part of a busy kitchen, prepare whole menus, make sure everything is consistent, perfect, and academic and while I study a lot, I am sure there is a lot I don’t know that someone who has gone through culinary school or who has come up in a restaurant would know.
I call myself a cook not out of humility because I think a lifetime of creative home cooking is its own beautiful thing that creates different results because the motivation is different, the audience is more niche. I also want to acknowledge that I don’t do, nor do I have the temperament or discipline to do what chefs do.
But everything I make is from scratch.
Cooks do more than heat food. Walk into any kitchen and you can usually spot the chef right away if you look for the person moving slower than everyone else
Literally incorrect, like, by definition.
over five years ago, my doc said it was time real change or statins .. I went vegetarian, blood work is great and I feel awesome. don't miss the meat ... get annoyed at the lack of options. you are spot on here Derek!
Make cooking great again. Love it!
Preach brother! I started my plant-based journey in 1984. It was tough! I was alone. I quickly adapted 😮💨
This was so beautifully stated. As straightforward as it was truly inspirational
Franky is so right! And ofcourse you are, too. 🙂
I hope you will not get too frustrated with all that crap you have to read and experience because things will only change with people like you. Meateaters can only be convinced through great taste and meals and you are contributing a great part to that.
Amen!
I went to a community event tonight and they had 2 food trucks for the attendees. 1 vegan selling the most awesome tasty street food! So thoughtful and a refreshing change!
I basically only eat things that TV never advertises ... I'm healthier than everyone
You’re lucky. Sometimes it takes many years of eating unhealthy before it takes a toll on you health.
Can you name a few things that you eat?
@@mechanicalmonk2020 banana, nut butter homemade raw, any fruit really.. microgreens, pine pollen
I love your recipes. I love your attitude.
Thank you so much 😊
I think there is still a lot of hostility on part of chefs toward vegans.
LOVE LOVE LOVE all that you and Frankie share and bring here, with deep consideration and thoughtfulness. Always Inspiring 💞
Amen, Brother!
I think restaurants over think it, they don’t realize how truly easy it is. Thank you for this great video. Pls host an event someday so I can come eat your amazing food 😂 👏
I cook food, not vegan food. I just don't use ingredients wich come from animals. Simple as that.
EXACTLY, love it!
Former Portsmouth resident from back in the day. Love how your creativity has evolved. I really enjoy your recipes and ideas. It would be wonderful if there was a vegan culinary institute to educate and train young chefs.
Sounds Familar, Alright.
You make amazing vegan food. Wish I knew about you when I was vegan. I share this channel with everyone!
Wow, thank you!