IS IT A GRAIN BOWL OR A SALAD?! Thanks to Aquasana for sponsoring this video! Head to bit.ly/3LlRYyz for 55% off all systems $49 and up plus free shipping.
I'm italian too and I second that. Also they are called "orekeyette" (the E is pronounced more like an A and the "chi" in the middle is like the word "key" like I wrote) 😊
if ya'll are looking for the Sweet Potato, Tofu & Chickpea Curry recipe, here it is METHOD: NGREDIENTS 👉For the tofu: 300g block of tofu Tofu marinade: 1 tbsp olive oil, 2 tbsp nooch, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/3 tsp salt, 1 tbsp lemon juice. 👉 For the Roasted sweet potato, cauli and squash: 1/2 a large cauliflower, or a whole small one, broken into florets Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper 2 large or three medium/ small sweet potatoes Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon 1/2 a butternut squash, seeds removed and cross scored Olive oil and salt on all of the roasted veg 👉 for the creamy sauce: The roasted butternut squash flesh 30g soaked cashews 280g silken tofu 1/3 cup nooch Juice of one lemon 1/4 tsp salt Black pepper Splash of water for blending 👉For the main body 2 tbsp olive oil 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 1 red onion, finely diced Pinch salt 4cm piece of ginger, grated 3 garlic cloves, grated 1/2 a red chilli, deseeded and finely chopped (omit if you like less spice) Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper More olive oil 120g grated fresh tomatoes or canned chopped tomatoes (about half a tin) 240g cooked chickpeas 1/2 a litre of veg stock To serve: coriander, nigella seeds, yoghurt Pre heat oven to 200c 1⃣Break the cauli into florets, chop the sweet potato into medium chunks. Transfer to a baking tray, cover in oil, spices and salt. Score and oil the squash, then place cut side down on another tray. Oil the other side. Roast everything for 30-35 mins until taking on a nice golden colour. 2⃣Soak the nuts in boiling water and set aside. Tear the tofu into irregular chunks. Add all the tofu marinade ingredients to the tofu and combine. Set aside in the fridge. 3⃣Chop all you aromatics, grate your fresh tomatoes and measure out spices. Toast the whole spices in a dry frying pan, then bash in a pestle and mortar. 4⃣Fry the whole bashed spices in olive oil for 1 min, then add the onion and a pinch of salt. Fry on a medium heat for 8-10 mins. Add the ginger, garlic and chilli, fry 3 mins more or until the raw aroma of garlic and ginger has subsided. Add the dry spices and some more olive oil, fry for 1/2 mins more, add the grated tomatoes and another pinch of salt. Fry until they turn a dark shade of red, about 5 mins. Add the chickpeas and stock, bring the heat up then reduce and simmer for 10 mins. 5⃣Take the sweet potato and cauli out the oven when finished roasting. Transfer to a bowl. Take the tofu out the fridge and transfer to the same baking tray. Bake for 10-15 mins, until the tofu is taking on a little char. 6⃣Take the squash out, allow to cool. Scoop out the flesh and add it to a blender with the other creamy sauce ingredients. Blend until smooth, then add to the spicy chickpea mixture, reserving a little for garnish. Stir through most of the roasted veg, saving some for decoration.
Hey Merle! Small tip I learned for cauliflower and brocolli breakdown: flip it over, make cuts on the stalk and pull them apart. Keep doing that to the smaller pieces until you have the bits the size you want them. That will prevent the waste of the little bits that fly away when you cut it from the top. Love your videos and recipes! Keep it up!
I am SO happy right now because every protein focused video you make trying other people's recipes are always recipes I've saved but never tried yet. Love seeing whether they get the Merle stamp of approval
Difference between salad and grain bowl IMO is the amount of greens and grains. If the base is a lot of the grain and only a little greens it’s a grain bowl. If there is a bed of greens with a little bit of grain on top it’s a salad. What you have there is a salad.
I’m so grateful for these because I’m not even on TikTok but you’re keeping me in the loop of 2024 vegans and vegan high protein meals. Fantastic. Thank you so much for these!
SOPH! I'm star struck!!!! I am such a huge fan of your recipes, you have made me an absolute butter bean FANATIC! Thank you for all of your amazing work!😭
I've been using butternut squash a lot more since I found out that you can zap it in the microwave for a couple minutes to make cutting and peeling a breeze!
You know the funny thing is i just realized before your recipe videos i used to be an actual stickler for people following recipes perfectly and to a TEE. But you're literally the best home cook bc you appeal to the average person who may not have every single fancy ingredient. Its really affirming bc i live in Canada now and theres so many less vegan options, and if we do have it, it's really pricey. Haha, all this to say i appreciated your quick thinking with the nutritional yeast in the first pasta recipe. Thank you for keeping things accessible!! 🙏🏾✨️
With squash, if I’m only using half then I cut half down the middle width wise, and then cut that half length wise (so you end up with an uncut half and two quarters). This makes it easier to cut length wise but also means that the unused half has less insides exposed to the air and lasts a little longer in the fridge.
I will definitely make the curry! …but with some shortcuts. Chopping a squash is easy-peasy once you‘ve practised a bit. Onion, garlic and ginger all together to a small onion-cutting-tool. The sheet with tofu goes in the oven at the same time as the veggies. 🎉
If you cut the bottom of the squash off before you cut down the middle, the squash will be more stable and easier to cut. 😊 All those dishes look amazing
I am not vegan, but my religion abstains from meat on penitential days. I really enjoy your creative meat-free recipes. Recently I have been looking for good lentil recipes. Have you ever thought about doing traditional vegan dishes inspired by religious communities around the world?
Omz yeah no way ahaha that's way too much work!! I could never haha. So appreciate all your hard work tho and all your videos!! You're too funny and I love the editing haha ❤❤ Ciao for now!! Until the next one!! 💖💖💖
I just wanted to let you know I have your pancake recipe printed out and on my fridge. I make them like 3 times a week lol. It’s the one on buzzfeed website so idk if you still use it but it’s so good!!
thank you so much for putting so much effort into making this video. i was very impressed with 3. recipe. it is possible that i will make it. maybe not following all instructions, but will try to do most things right
If you cook your pasta with 400 ml of water per 100g and lid closed, you can just pour the whole pasta pot in. There is just the perfect amount of pasta water left over and you don't lose nutrients by discarding any cooking water.
Honestly, when recipes have so much chopping I end up using my food processor to do the heavy lifting, and my serving dishes to temporarily hold the prepped ingredients. I know grating ginger and garlic brings out more flavor, but the difference between grating versus using a garlic press feels pretty minimal. Even with this method I still end up feeling like I made a million dishes though!😅
Is the curry recipe gluten free? We are going to a Jamaican me crazy pool party in August and one of our friends is GF. I was hoping to make this and bring it to the party. Let me know, thanks! BTW, love your channel and your humorous personality!
The first 2 dishes I would try but the last I would not have all of those ingredients just seems excessive. However will try marinating with curry and the tofu sauce.
I guarantee those gloves are not compostable. So far only compostable gloves are poly film. I have seen those type listed as biodegradable (which means they become microplastics oh no) or even recyclable (which is only recyclable in certain circumstances and most municipal recycling and compost won't take most things labelled as such.
In the Italian language, a "ch" is typically pronounced as a "k" in English. The name of the pasta phonetically pronounced would be "ore-eh-kihehteh". I enjoy your videos, but I wanted to clear up the pronunciation since I am a classically trained Italian chef.
fyi, if you’re grating ginger for a recipe you dont have to peel it (even if the recipe says too). The skin is fine to eat and grating it eliminates any textural concerns about the skin. One less step!
I feel like it’s a rectangle square situation. To me a grain bowl is always a salad, it’s just a grain salad (like how there’s pasta salad, American chicken salad etc) but a salad without grains is obviously not a grain bowl
Yay! Thanks for doing some from @sophsplantkitchen! Love these kinds of videos. Would love to see you making different kinds of egg substitute recipes (quiche!! egg tarts!)
That trick only works if you're smearing the garlic with the knife flat on the board and using the salt as an abrasive. Makes no difference when you're chopping like that.
I have to ask; who the hell is the person who made the curry recipe?!?! What does she do all day that she can spend hours in the kitchen just for one meal? When I saw how much I would have to do and how many things were getting dirty, I got so angry. When you said you were going to use a blender for some fucking sauce, I thought it was a parody. Spending so much energy and time on cooking and cleaning, only to eat the food in like half an hour (plus having leftovers), is not worth it in my opinion!! But the pasta looks so good! And I really like your attitude, I think you´re cool!
I think that salad could have been better with some kind of nuts on it like pepitas or sunflower, and some raisins maybe since you said sweetness was good with it.
I feel the same about salad. I think a lot of vegans do. I mean think about it, when many of us first went vegan, there wasn’t a lot of awareness around the movement. Going to restaurants or over to a friend’s house, that’s all that was ever offered. That’s still somewhat the case, not as much, but many people think all we ever eat is salads, and carrot and celery sticks. And many of the salads that are offered to us are really boring and unimaginative.
@@MerleONealI don’t recommend it. It gets incredibly monotonous after a few weeks, also many nutrients are actually more bioavailable when cooked. Your salad looks really good btw (not the typical bed of lettuce with shredded carrots and tomatoes)
Could you please play the full TikTok’s between to transition better. I was like oh she’s going to add cauliflower and sweet potatoes to her pasta? Nope.
Sweet Potato, Tofu & Chickpea Curry by @sophsplantkitchen it's not possible to copy the method without manually doing it. Want to provide your version as that'd really help. Thanks.
IS IT A GRAIN BOWL OR A SALAD?! Thanks to Aquasana for sponsoring this video! Head to bit.ly/3LlRYyz for 55% off all systems $49 and up plus free shipping.
If you microwave the butternut squash for about two minutes first it's easier to cut. I learned that from Rainbow plant life.
Thank you!!! Literally about to do this now
I live in Italy. The key is that you do not cook your pasta until you are almost finished with the sauce.
yep that makes sense!
I'm italian too and I second that. Also they are called "orekeyette" (the E is pronounced more like an A and the "chi" in the middle is like the word "key" like I wrote) 😊
You’re not Italian nobody cares
if ya'll are looking for the Sweet Potato, Tofu & Chickpea Curry recipe, here it is
METHOD:
NGREDIENTS
👉For the tofu:
300g block of tofu
Tofu marinade: 1 tbsp olive oil, 2 tbsp nooch, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/3 tsp salt, 1 tbsp lemon juice.
👉 For the Roasted sweet potato, cauli and squash:
1/2 a large cauliflower, or a whole small one, broken into florets
Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper
2 large or three medium/ small sweet potatoes
Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon
1/2 a butternut squash, seeds removed and cross scored
Olive oil and salt on all of the roasted veg
👉 for the creamy sauce:
The roasted butternut squash flesh
30g soaked cashews
280g silken tofu
1/3 cup nooch
Juice of one lemon
1/4 tsp salt
Black pepper
Splash of water for blending
👉For the main body
2 tbsp olive oil
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 red onion, finely diced
Pinch salt
4cm piece of ginger, grated
3 garlic cloves, grated
1/2 a red chilli, deseeded and finely chopped (omit if you like less spice)
Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper
More olive oil
120g grated fresh tomatoes or canned chopped tomatoes (about half a tin)
240g cooked chickpeas
1/2 a litre of veg stock
To serve: coriander, nigella seeds, yoghurt
Pre heat oven to 200c
1⃣Break the cauli into florets, chop the sweet potato into medium chunks. Transfer to a baking tray, cover in oil, spices and salt. Score and oil the squash, then place cut side down on another tray. Oil the other side. Roast everything for 30-35 mins until taking on a nice golden colour.
2⃣Soak the nuts in boiling water and set aside. Tear the tofu into irregular chunks. Add all the tofu marinade ingredients to the tofu and combine. Set aside in the fridge.
3⃣Chop all you aromatics, grate your fresh tomatoes and measure out spices. Toast the whole spices in a dry frying pan, then bash in a pestle and mortar.
4⃣Fry the whole bashed spices in olive oil for 1 min, then add the onion and a pinch of salt. Fry on a medium heat for 8-10 mins. Add the ginger, garlic and chilli, fry 3 mins more or until the raw aroma of garlic and ginger has subsided. Add the dry spices and some more olive oil, fry for 1/2 mins more, add the grated tomatoes and another pinch of salt. Fry until they turn a dark shade of red, about 5 mins. Add the chickpeas and stock, bring the heat up then reduce and simmer for 10 mins.
5⃣Take the sweet potato and cauli out the oven when finished roasting. Transfer to a bowl. Take the tofu out the fridge and transfer to the same baking tray. Bake for 10-15 mins, until the tofu is taking on a little char.
6⃣Take the squash out, allow to cool. Scoop out the flesh and add it to a blender with the other creamy sauce ingredients. Blend until smooth, then add to the spicy chickpea mixture, reserving a little for garnish. Stir through most of the roasted veg, saving some for decoration.
Hey Merle! Small tip I learned for cauliflower and brocolli breakdown: flip it over, make cuts on the stalk and pull them apart. Keep doing that to the smaller pieces until you have the bits the size you want them. That will prevent the waste of the little bits that fly away when you cut it from the top.
Love your videos and recipes! Keep it up!
SMAHHHHT
I am SO happy right now because every protein focused video you make trying other people's recipes are always recipes I've saved but never tried yet. Love seeing whether they get the Merle stamp of approval
Difference between salad and grain bowl IMO is the amount of greens and grains. If the base is a lot of the grain and only a little greens it’s a grain bowl. If there is a bed of greens with a little bit of grain on top it’s a salad. What you have there is a salad.
Agree!🙂↕️
We think alike, it's all in the ratios hehe
I'd skip the butternut squash and use a can of pumpkin puree since it's going to be blended anyways.
I just made the recipe with this substitution, and it’s definitely the way to go!
Good idea!
Whenever I cook anything it takes me 2hrs 😂
The sheer amount of times I'm distracted
Your editing is like turning a page on a really good book 🥰
That is one of the coolest compliments I've ever read - shoutout to my incredible editor Alexa Baruch!
very professional editing ⭐
Yes!! I was going to say the same thing. editing in this is very good.
I’m so grateful for these because I’m not even on TikTok but you’re keeping me in the loop of 2024 vegans and vegan high protein meals. Fantastic. Thank you so much for these!
Omg Merle you are such a babe thank you for making these! Two of my absolute faves, glad you enjoyed, brilliant video 🥰 big hugs from the UK x
I didn't know about your channel...so saddening..
New subscriber
SOPH! I'm star struck!!!! I am such a huge fan of your recipes, you have made me an absolute butter bean FANATIC! Thank you for all of your amazing work!😭
I've been using butternut squash a lot more since I found out that you can zap it in the microwave for a couple minutes to make cutting and peeling a breeze!
You know the funny thing is i just realized before your recipe videos i used to be an actual stickler for people following recipes perfectly and to a TEE.
But you're literally the best home cook bc you appeal to the average person who may not have every single fancy ingredient. Its really affirming bc i live in Canada now and theres so many less vegan options, and if we do have it, it's really pricey.
Haha, all this to say i appreciated your quick thinking with the nutritional yeast in the first pasta recipe. Thank you for keeping things accessible!! 🙏🏾✨️
Thank you so much for saying so
With squash, if I’m only using half then I cut half down the middle width wise, and then cut that half length wise (so you end up with an uncut half and two quarters). This makes it easier to cut length wise but also means that the unused half has less insides exposed to the air and lasts a little longer in the fridge.
SERVE!!! 💅🏻💅🏻 soph's recipes are soooo good, so i'm really glad you're trying them out!! I can't wait to try the last one myself
You're gonna love it!! and yes, Soph is brilliant
I would love to see you recreate crumbl cookie but vegan 😁🍪🤤
This is a very good idea, I've never actually had a crumbl cookie tho - do they have vegan ones?
@@MerleONeal Not yet, but there is videos on how to make them (regular) but you could substitute the ingredients for vegan ones.😊
I will definitely make the curry! …but with some shortcuts. Chopping a squash is easy-peasy once you‘ve practised a bit. Onion, garlic and ginger all together to a small onion-cutting-tool. The sheet with tofu goes in the oven at the same time as the veggies. 🎉
Brilliant!
Please do more of these videos
Got lots more comin' up!!
You're the realest. Even your ads are enjoyable ❤
Wow, thank you!
I so appreciate how real you are
I like the beginning preview, it keeps me engaged and mouth watering!
If you cut the bottom of the squash off before you cut down the middle, the squash will be more stable and easier to cut. 😊
All those dishes look amazing
ty for the hot tip!!!!
@@MerleONeal you’re welcome ☺️ 🤗
I can't wait to try all of these!! Thanks for showing us how it is done! 😊
I am not vegan, but my religion abstains from meat on penitential days. I really enjoy your creative meat-free recipes. Recently I have been looking for good lentil recipes.
Have you ever thought about doing traditional vegan dishes inspired by religious communities around the world?
I actually have been wanting to make a video about lentils!!
I would recommend Hermann here on youtube for traditionally plant based recipes from around the world.
I’m most excited to try the last one with white beans instead of chickpeas
Omz yeah no way ahaha that's way too much work!! I could never haha. So appreciate all your hard work tho and all your videos!! You're too funny and I love the editing haha ❤❤
Ciao for now!! Until the next one!! 💖💖💖
@2:00 you're in the mood for pasta and im in the mood to see you cook-up some protein heavy meal (Lets Get Ready to Protein)
I’ve never tried another bolognese recipe but Caitlin Shoemaker’s (/From My Bowl) is soooo good
can you try soph's tofu burrata recipe? i wanna know if it tastes as good as it looks!
I love this series!!
Thank you!!! it's been very fun to film and eat!!
Good video, you worked very hard
Thank you 🥹
I just wanted to let you know I have your pancake recipe printed out and on my fridge. I make them like 3 times a week lol. It’s the one on buzzfeed website so idk if you still use it but it’s so good!!
Yum! My favorite way to cut up winter squash is with a pumpkin carving knife. Works great
10/10 cooking content. The editing is 🔥
thank you so much for putting so much effort into making this video. i was very impressed with 3. recipe. it is possible that i will make it. maybe not following all instructions, but will try to do most things right
If you cook your pasta with 400 ml of water per 100g and lid closed, you can just pour the whole pasta pot in. There is just the perfect amount of pasta water left over and you don't lose nutrients by discarding any cooking water.
Thanks for the inspirational video Merle, love the series!!
If you don’t like quinoa in salad, try this:
Mix with edamame and Hemp seeds, it is DELICIOUS !!
most excited to try last recipe
I hope you enjoy!!! (I know you will!) just plan to work quite hard hahaha
@@MerleONeal 😆 for sure *rolls sleeves up*
I microwave butternut squash for a bit after poking some holes to help make cutting easier
I love how you say what we’re all thinking when we are cooking these dishes too 😂
bahaha I try to keep it real
Girl it’s a grain salad!! That’s my go to.
Thank you for the vegan recipe compilationssssss!!!!
i would have neverrrrrrrr considered tofu IN a dressing, but it looks amazzzziiiiiing
right? great way to sneak protein in!
I used to make a pasta salad that used silken tofu for the dressing, would be even more protein w protein pasta of course
Oof the last dish made me feel so bad for you. Wish I could have a spoon of that creamy goodness though. ❤ A simplified version of that curry please 🥲
Honestly, when recipes have so much chopping I end up using my food processor to do the heavy lifting, and my serving dishes to temporarily hold the prepped ingredients. I know grating ginger and garlic brings out more flavor, but the difference between grating versus using a garlic press feels pretty minimal. Even with this method I still end up feeling like I made a million dishes though!😅
pro move!
I microwave butternut squash for 3 min. before trying to cut it. It helps.
that is very smart
Is the curry recipe gluten free? We are going to a Jamaican me crazy pool party in August and one of our friends is GF. I was hoping to make this and bring it to the party. Let me know, thanks! BTW, love your channel and your humorous personality!
I've been watching you for years and adore your content. Lately, you just seem tired/unwell. I hope all is well.
Please use a wooden cutting board, plastic chopping board shreds micro plastic particle while cutting with a knife.
WHERE did you get that rolling island? Recipes look great-definitely will make that tofu pesto dressing thing. Nice way to boost a sauce!
Wayfair I think!!
The first 2 dishes I would try but the last I would not have all of those ingredients just seems excessive. However will try marinating with curry and the tofu sauce.
@3:38 --- what stress were you letting out sis? 🤣
If you heat your squash up in the microwave for a little bit it's easier to cut
I guarantee those gloves are not compostable. So far only compostable gloves are poly film. I have seen those type listed as biodegradable (which means they become microplastics oh no) or even recyclable (which is only recyclable in certain circumstances and most municipal recycling and compost won't take most things labelled as such.
All looks good 👍
Great vegan meals ! 👍
@MerleONeal Have you done a review of Yo Egg yet (sunnyside up or poached)? If not, please do, I LOVE your reviews!
That's so funny you ask, I have their eggs in my freezer! I haven't ranked it yet!
In the Italian language, a "ch" is typically pronounced as a "k" in English. The name of the pasta phonetically pronounced would be "ore-eh-kihehteh". I enjoy your videos, but I wanted to clear up the pronunciation since I am a classically trained Italian chef.
thank you!!!!
I love a salad but this is a Buddha bowl...a salad with hot elements and crunch feels like a bowl to me. I could eat a grain/Buddha bowl every day.
fyi, if you’re grating ginger for a recipe you dont have to peel it (even if the recipe says too). The skin is fine to eat and grating it eliminates any textural concerns about the skin. One less step!
Thank you for the tip!!!!
make the viral dubai kataifi chocolate
I feel like it’s a rectangle square situation. To me a grain bowl is always a salad, it’s just a grain salad (like how there’s pasta salad, American chicken salad etc) but a salad without grains is obviously not a grain bowl
Can I use frozen butternut squash?
definitely
Yay! Thanks for doing some from @sophsplantkitchen! Love these kinds of videos.
Would love to see you making different kinds of egg substitute recipes (quiche!! egg tarts!)
Roast the butternut squash with the cavity side down
the first recipe reminds me of nisha (rainbowplantlife)'s vegan lentil ragu, which uses walnuts and lentils!!! it's gorgeous - definitely try it merle
love that recipe!!
@@MerleONeal honestly nisha is a gem! Soph’s recipes look wonderful too
No way! A baked potato for me.
Your videos are both informative and hilarious. Greetings from Cologne, Germany 🏳️🌈
That trick only works if you're smearing the garlic with the knife flat on the board and using the salt as an abrasive. Makes no difference when you're chopping like that.
I have to ask; who the hell is the person who made the curry recipe?!?! What does she do all day that she can spend hours in the kitchen just for one meal? When I saw how much I would have to do and how many things were getting dirty, I got so angry. When you said you were going to use a blender for some fucking sauce, I thought it was a parody. Spending so much energy and time on cooking and cleaning, only to eat the food in like half an hour (plus having leftovers), is not worth it in my opinion!!
But the pasta looks so good! And I really like your attitude, I think you´re cool!
I say, if the base of the meal, or at least half of the meal, is raw greens, I count it as a salad.
that is sound logic
I think that salad could have been better with some kind of nuts on it like pepitas or sunflower, and some raisins maybe since you said sweetness was good with it.
Its interesting how Merle claims she is not a chef but the results say otherwise -- i.e @7:57 , @14:50 , & @27:18
You're very kind
The 'ch' in Italian is pronounced like a 'k'. So orecchiette is pronounced "o-ray-kee-eht-tay" 😊
I feel the same about salad. I think a lot of vegans do.
I mean think about it, when many of us first went vegan, there wasn’t a lot of awareness around the movement. Going to restaurants or over to a friend’s house, that’s all that was ever offered. That’s still somewhat the case, not as much, but many people think all we ever eat is salads, and carrot and celery sticks. And many of the salads that are offered to us are really boring and unimaginative.
That’s even more the case if you’ve ever tried the raw vegan thing
Yeah I don't think I could ever/ would ever do the raw vegan thing, personally! But kodos to people that do!
@@MerleONealI don’t recommend it. It gets incredibly monotonous after a few weeks, also many nutrients are actually more bioavailable when cooked.
Your salad looks really good btw (not the typical bed of lettuce with shredded carrots and tomatoes)
Love the struggle each episode.
using a cerated knife to do most of the work on a butternut squash is so much easier
GAHHH THAT MAKES SO MUCH SENSE
@@MerleONealglad to help for next time 😭
Orecchiette
Ears in Italian
Because of the shape
Little ears
Can’t I just cook the butternut squash whole in crockpot then use half for the sauce?
sure!!
Titi and Lucy spinoff show when??
❤❤❤
Could you please play the full TikTok’s between to transition better. I was like oh she’s going to add cauliflower and sweet potatoes to her pasta? Nope.
the trash can in your counter top😭
Yes, I want to know where to get that!
stinky beans and jengkol fruit
Im not vegan but i love merle and watching vegan video.
but the second menu is ' big no' for me.. 😂 don't attack me 😢
hi merle the music was a bit too loud this video and a little distracting :/ also audio was mainly coming from my read earbud
You're Very Beautiful Merle O'Nael ❤
I have honestly stopped watching your videos as much as I used to due to the uncanny weirdly filtered thumbnails
Too. Much. Work.
Sweet Potato, Tofu & Chickpea Curry by @sophsplantkitchen it's not possible to copy the method without manually doing it.
Want to provide your version as that'd really help.
Thanks.
O-re-kiett-tte
You.... You can find butternut squash in summer... 🥲🥲🥲 ????