To cook, by simple definition, is to put food on the table. But… in a broader context, cooking is an outlet for creativity, self-care, and comfort. Cooking is a nurturing and caring act for self, for others, and for the planet. When I cook I sometimes follow a recipe, but ultimately when I’m in the kitchen I’m also following my heart… for cooking is a form of love. Immy, I admire and appreciate how you have put your heart and soul into learning and sharing new recipes and also your favourite food ideas with us. Cooking from scratch, using local, seasonal and/or homegrown ingredients is good for the planet, our budget, and our tastebuds. Thank-you so much for sharing this cozy winter warmer video with us today Immy. You always inspire and encourage me to try new things and to move through life with grace, thought, and kindness for all. 💦🌎Ⓜary💕🍞
You have been a person I have told several people about because of the quality of your content. And it has meant a lot to me personally just to be able to have this healthy example of simple living to use as a model. I genuinely thank you for sharing your space.
If you can get them, fresh cherry tree leaves are a beautiful addition to pickled cucumbers (as a spice). That's how my grandma used to make them: black pepper, cherry tree leaves, sometimes some laurel leaves (dried) if she had them. And going to the garden to pick those leaves as a kid is one of the most cherished memories for me.
Just a few tips for someone new to the state, about to experience your first winter here, apply lotion day and night. Just when you think it can’t get any drier in this state, it does as it gets colder. Also using some sort of balm in your nostrils will help with preventing nosebleeds. Also wear soooo many layers every day. Colorados weather changes pretty drastically throughout a day. And the sun warms up a cold day so quickly. Hope you’re loving it here!
Love, love, love your videos and always have. I have been watching you for years, and you just keep getting better. I love the new house content, preserving, and I am very much looking forward to a detailed, how-to make tempeh video. I love the content about how you are styling and decorating your new home...it's all good. Welcome to America! Thank you for sharing your life with us!
Me too! Such a shame that shorts are the way to go now for creators. We’re all going to have pea-sized attention spans and miss out on these beautiful, detailed longer videos 🤦🏼♀️🧡
I would love the recipes with amounts because you make vegan cooking look so easy, breezy and delicious. It's a little intimidating learning how to re-cook when you're use to a diet with animal products. Thanks for the video and stay warm. The snow is beautiful!
Loved this video 💗 Watching your content has been a small act of self care in these first few weeks of just having a baby. I play it in the background as I feed my little guy and admire the yummy food and aesthetic when he's fallen asleep in my arms. I find it so calming and inspiring x
Your content is always a delight to watch, but I appreciate your open mind to experimentation in the kitchen. I am always so scared to try new things with cooking/baking because of a fear of wasting ingredients if it doesn't turn out well and therefore wasting money. Your excitement about experimentation makes me reconsider this viewpoint. Thank you for being you and sharing what you love with all of us. Keep being awesome!
Simple living Alaska is a great UA-cam channel to look at when it comes to preserving things for the winter. They do a lot of pickling and also show how they do sauerkraut. They grow all their own fruits and vegetables.
Our farmers market is basically year round with only a week or two off -- it's so great and only two blocks from my house. :) There's a vendor that makes soy free AND gluten free tempeh! I love your videos. Your pacing and the calm are lovely.
Great info… thanks for this. I have sprouting jars/lids made by the brand “MasonTops” for growing sprouts. I am curious to know if these are the same lids that you use for making sauerkraut or does “MasonTops” make a lid specifically for sauerkraut? Thanks in advance for this info… it is really helpful. Have a great week ahead. Ⓜ️ary
I have a tried and true recipe for soybean tempeh. The starter you get depends on what you're going to make it out of. You can use Rhizopus oligosporus or Rhizopus oryzae for soybeans, but if you are using other beans or grains, Rhizopus oligosporus would be the way to go. It is a really fun project!
Hey Karen… maybe you could share a bit of info on pickle pebbles and pickle pipes? I have never heard of these and would love to know what they are. I am familiar with Ball mason jars and also home pickling/preserving. Thanks in advance for this. 💦🌎Ⓜ️ary🇨🇦
@@marycharlebois6627 "Mary's Nest" channel has a lot of videos where she shows how to use both pickle pebbles and the pickle pipes. The Pickle pebble is basically a round disc of glass that holds down the contents of the jar so they stay submerged (important for fermentation). The pickle pipe looks like a really flat nipple from a baby bottle, it's got a small hole in it that lets the gas produced by fermentation out, but doesn't let oxygen in.
@@KellyS_77 Hey Kelly, this is really cool information. Thanks for being so helpful with your response. I’m going to do some reading on the topic of these pickling/fermentation aids as well as check out “Mary’s Nest”. There’s no excuse for me to forget the name of that channel🤣. I really appreciate your response. Thanks so much and have a great upcoming week. Ⓜ️ary
Just delightful. Would love to see more cooking, local daytrips around the area, and thrifting! oh and a more in-depth tour of your secondhand & sustainable home. Love from Italy x
About tempeh: I got the starter from a small Scottish company and love it. I’ve made all kind of different ones so far using soy, chickpeas, butter beans, … adding different spices and herbes too :) it’s really fun. With herbs and spices though you’ll have to adjust the fermentation time. Also add some kind of flour to your mix. A lot of people recommend rice flour along with the starter. But honestly I’ve been using soy bean flour or chickpea flour for ablief time now and it’s always worked fine :)
I usually spoon in the flour to the measuring cups for flour with bread. I live in New Mexico and I'm not sure if it's the dry environment or the altitude but I had a very floury dry bread until I changed the way I measured the flour. I love bread making and love high altitude recipes since I've always lived at a higher altitude than a lot are designed for. I now have the issue of over proofing bread so maybe I've gotten too good at making bread! Lol
love your cozy little cooking videos 🥰 it’s almost summer here in australia so i’m living winter vicariously through you ❄️ tempeh is so tasty but so hard to get right 😭 the best tempeh i ever ate was in a tiny village in indonesia where i lived for a month. we bought it fresh from the markets and it was heaven! i miss it so so much
Favourite recipes and food ideas that I got from you, Immy, right here on your amazing channel. (Some of these go back quite a few years). I make these tastebud pleasers frequently: 1) Pecan Coffee Vanilla Brownies 2) Welsh Cakes 3) Caramelized Pears on Porridge 4) Mushroom Soup with Dumplings 5) Tofu Tikka Masala (a Rainbow Plant Life recipe) 6) Red Onion & Beetroot Puff Pastry Tart 7) Cranberry & Pistachio Nut Loaf (a Jamie Oliver recipe) 8) Blackberry & Apple Crumble 9) Homemade Sauerkraut 10) Vegan Sausages with Lentils, Cabbage & Potatoes Tray Bake 11) No-Knead Overnight Bread (you are a bread shaping pro… Bread-shaping 101🤣) 12) Lentil Salad I will be trying your Banana Bread recipe as soon as I have some bananas that are gently aged (just like me🤣). Also, I absolutely love your pre-loved vintage baking bowl… what a treasure!! I’m so glad it is in your kitchen and will continue to be a big part of your new baking adventures in Denver. I look forward to adding to my list above as I watch more of your upcoming foodie-type videos. Thank-you, Immy, for sharing your learning and your passion with us… I have learned so much from you!! 💦🌎Ⓜary💕🍞
Dear Immy, I have to tell you that I really love your content and also your Vlogmas Videos! I wish you all the best and a lot of energy!! You are such a good example at living your moral and giving your best, I admire it so much! You are still the only contentcreator I didnt stop following for years!! Big hug and best wishes!!🥰🌍 Ps: I started my zerowaste journey because of your amazing work here!! I bet you have inspired many peoply in the internet and will also in the future!🙏💚
Lovely video! It is so great to follow this new journey in your life :-) I would love to keep seeing more content about how you are decorating your new home and settling in, about seasonal cooking, about spending time in nature and taking care of yourself. So basically just more of all the great content, that you are already creating :-) Love your channel!
Thank you for your video! I am trying to start my winter preps. And also looking at that water filter, seems like a good purchase. Welcome to North America again ! 🎉
Sauerkraut is super easy to make. My boyfriend does it all the time and has a really simple method. I highly recommend getting a book on fermenting to teach you the methodology behind it. That’s what he did and his ferments usually turn out super great
Thank you so much for this video, I'm watching it while doing computer work at the rock climbing gym on this very chilly day. I love seeing all the things you can pickle and preserve. Enjoy this first winter in your new space!
All of your cooking/baking videos are so cozy and calming! I'm always looking forward to them! 💕 Would you mind sharing your bread recipe with us? I want to go back to making my own bread, but the recipe I have is waaay too complicated for my current level of patience 😅
Hi there… I can help you out with finding Immy’s bread recipe. If you look under the “Shorts” tab here on her YT channel Immy has recently posted (within the past few days) a short video entitled “The EASIEST bread recipe you’ll ever make…”. There you will find her bread recipe and a quick demo on how to make those beautiful round loaves of delicious bread. I hope this is helpful for you… happy bread baking!! Ⓜary🍞
I just moved from New Mexico to Wisconsin, the opposite of your altitude situation. I’m looking forward to see how my wild yeast sourdough starter does up here!
This was a beautiful video and I truly look forward to lots of long videos from you! I’ve been watching your channel for a few years now and I love it more all the time. Seeing you get settled into your new life has been joyous to watch. Thank you for bringing us into your home and sharing it. If you ever visit Oregon let me know so I can offer you some homemade bread and pie. 😊
Since moving to Sweden I know all about that dry-lips life 😅 not sure how easy it would be to find one second hand but I def recommend picking up a humidifier for use indoors during winter. It feels super weird having one after a lifetime of DEhumidifying in the UK haha. It's so interesting hearing about how the altitude affects baking, I had no idea!
Omg that dehumidifier life in the UK is REAL! My sister would open the windows in the middle of winter if we were at too high humidity. Will definitely look into a humidifier!
That big white ceramic bowl you thrifted!!! My grandma has the exact same one 🥰🥰🥰 she grew up in Colorado, I wonder if it was from a local maker. (That’s why I love thrifting, your imagination can run wild)
This is such a cool little story!! Imagine that, Immy’s baking bowl is the same as your Grandma’s and both are rooted in Colorado. What are the chances of that? I love it!! I also agree with you 💯 that thrifting is an opportunity for one’s imagination to run wild… that is so well said!! I hope you are having a great weekend. Greetings to you from the wilderness of northern 🇨🇦. 💦🌎Ⓜ️ary
Hi Immy. ;) its great to see you settling into married life in Denver. ;) I love the sound of your pickled Beets & its interesting that you make tempeh out of chick peas. :) I hate Tempeh But I love chick peas so would be good to see how it goes. :) I recently made a batch of Pickled Natsturtium capers for the 1st time and then another larger batch yesterday. They are so good. :) You should try them. !! 😁 I also made in the last week or two, Home made hummus & Mullberry jam, & Ghee & Almond milk for the first time. .😁😁😍 🇳🇿🇭🇲
I love your videos, not a fan of the new short form. I find that I avoid all of them. Looking forward to seeing how you set up your garden, pickle and cook.
I too struggle with sauerkraut. I have an earthenware fermentation crock but find it dries out and molds before the fermentation is finished. Then I have to throw it out. I’ve used glass mason jars too, but they have not worked ideally either. My kombucha gets black mold as well. I think I am fermentationally challenged. 🙃
I've made my own tempeh using chickpeas and it turned out beautifully. I definitely recommend the Cultures for Health starters. Also, for sauerkraut, which I also make regularly, I just use the Ohio stoneware crock with its weights. Works perfectly every time. If you can't find this stuff, let me know and I'll post links.
I really like your videos. You are one of my fav youtubers and look forward to your videos. You male bread making seem easy. You inspired me to want to do it also. Do you have a instructional video about it? Also, what all can we use cooking-utensil wise if we don't have the same pot as you? What are all the options we can use? Thank you!
Yes I have short dedicated to the bread recipe! You can just put it on a tray in the oven, it may not rise as much but it will still be good. It just needs to be covered for the first 20 minutes in some way
I'll be flying to Denver then staying in Westcliff in January. Will be extra prepared this time with lots of creams 🤣 the elevation & dryness is no joke compared to where I am from. I went September this year. Never experienced dry heat like that before.
Could you please share the banana bread recipe? I got most of it, but not all the exact measurements were shared. It sounds so delicious and healthier than the recipe I have. 😋
Would recommend following a woman called Becky at Acre Homestead, although she eats meat I love her ethos and how she does things in the kitchen. Also, she doesn't push any particular agenda, other than growing and preserving things, which is always nice :D
Such a wonderful video. I am so glad that you are both settling in happily. You have inspired me to try making bread again recently. Quick question, do you happen to know what size your cast iron pot is? Mine are too small so shopping around for a large second hand one and wondered if you knew the size of yours.
HI! thanks so much for your video! I love it! Can You tell me what camera do you have and use for your UA-cam videos and if you only shot UA-cam videos and them use the footage to vertical videos or if you shoot twice. Thank you so much for helping me
I use a Canon 5D Mark IV with a 24-70mm f/2.8 lens! I mostly shoot twice, but sometimes when I can't be bothered I just use a wide shot so I can cut in for the vertical edit.
Great 😊 video 🎥 Immy! Hope your homesickness 🏡 isn't too strong! I know the feeling as I'm struggling 😭😨😰 with mine these past few weeks. Looking lovely in your video 🎥😍 Where was your dressing gown from?
Thanks so much Ally ❤️ I think it was just this week thinking about the festive season! My dressing gown is from Ettitude - bought it in the sale as they’re too expensive otherwise!
Are there any good zero-waste or bulk shops in your area? I’d love to see what your options are like out there! I can’t wait until spring to see what gardening you do. Also, I do like the shorts, too, so no worries!
I started my tempeh journey by following the Vegan Lovie method and use 1kg of beans (because it freezes well and is such a long process). I use split chickpeas instead of soy beans and follow the same instructions. I use a starter from eBay that had consistent reviews and it's worked well. You will learn the potency of your starter as you experiment. I ferment the tempeh in a huge rectangle glass container from IKEA to avoid single use plastic and place the lid loosely ontop (don't seal) and keep in the oven with the light on for the 36-48 hours. Once it's covered in spores, I flip over the tempeh so that the glass becomes the lid and the tempeh and resting on the plastic lid. I slip some chopsticks between the lid and glass container and let sit for a few more hours so the bottom (now the top) can grow more spores so there is even coverage. This method produces no waste and the container can be sterilized easily for future use. Good luck and enjoy the process!!
I had already put these jars through the dishwasher! But they weren't being canned, only put in the fridge so they didn't need the extra sterilising bath xx
If you haven’t read “Our Fermented Lives” by Dr Julia Skinner you should check it out. It intersects so well with what you do. It is a food, history and recipe book and she focuses a lot on food waste. I took her class on preserving abundance which is on her website and it was transformative in the way I cook and turn food scraps into other things to avoid waste. Love the video.
Thank you so much! I will definitely be checking out her book, as you said, sounds right up my street! Thanks so much for watching and taking the time to comment xx
Hi there Branwen… Immy recently posted her bread recipe in a “YT shorts” here on her channel. Look for the one entitled “The EASIEST bread recipe you will ever make”. I hope this is helpful… happy bread baking to you. Ⓜary🍞
There's a lady whose channel I've been in love with for a long time that makes tempeh & tofu & all different kinds. Her channel is gourmet vegetarian kitchen. She helped me be able to do it!!! Hope this helps u too :)
Check out Isabel Paige I think you might like her channel for some more cooking inspiration. She makes her own sour kraut(think I spelt that wrong ) along with a bunch of other stuff 🙂
Have you checked out Gourmet Vegetarian Kitchen here on UA-cam? She's amazing. She's based in Thailand and does SO much zero waste scratch cooking, it's incredible. She has tempeh videos. I'd check her out for pretty much any question of how to make things from scratch. Also her videos are ridiculously relaxing and very high quality.
To cook, by simple definition, is to put food on the table. But… in a broader context, cooking is an outlet for creativity, self-care, and comfort. Cooking is a nurturing and caring act for self, for others, and for the planet. When I cook I sometimes follow a recipe, but ultimately when I’m in the kitchen I’m also following my heart… for cooking is a form of love. Immy, I admire and appreciate how you have put your heart and soul into learning and sharing new recipes and also your favourite food ideas with us. Cooking from scratch, using local, seasonal and/or homegrown ingredients is good for the planet, our budget, and our tastebuds. Thank-you so much for sharing this cozy winter warmer video with us today Immy. You always inspire and encourage me to try new things and to move through life with grace, thought, and kindness for all. 💦🌎Ⓜary💕🍞
Perfect post.
@@MISNM0 Thank-you for the lovely compliment and your kind words. You make my day. All the best to you and yours in 2023. Ⓜ️ary🇨🇦
I don't care what UA-cam likes, I like all of your videos: long, short, medium and anything in between 😁
You have been a person I have told several people about because of the quality of your content. And it has meant a lot to me personally just to be able to have this healthy example of simple living to use as a model. I genuinely thank you for sharing your space.
Thank you so much for such an incredibly thoughtful comment, I really appreciate you. Have a wonderful new year !! Immy xx
If you can get them, fresh cherry tree leaves are a beautiful addition to pickled cucumbers (as a spice). That's how my grandma used to make them: black pepper, cherry tree leaves, sometimes some laurel leaves (dried) if she had them. And going to the garden to pick those leaves as a kid is one of the most cherished memories for me.
Oh wow that sounds incredible! thank you xx
Just a few tips for someone new to the state, about to experience your first winter here, apply lotion day and night. Just when you think it can’t get any drier in this state, it does as it gets colder. Also using some sort of balm in your nostrils will help with preventing nosebleeds.
Also wear soooo many layers every day. Colorados weather changes pretty drastically throughout a day. And the sun warms up a cold day so quickly.
Hope you’re loving it here!
Love, love, love your videos and always have. I have been watching you for years, and you just keep getting better. I love the new house content, preserving, and I am very much looking forward to a detailed, how-to make tempeh video. I love the content about how you are styling and decorating your new home...it's all good. Welcome to America! Thank you for sharing your life with us!
Ah thank you so so much for your kind words!! I’m so pleased that I’m able to create better content and content people want to see here!!
I'm totally a fan of longer content, too!
Me too! Such a shame that shorts are the way to go now for creators. We’re all going to have pea-sized attention spans and miss out on these beautiful, detailed longer videos 🤦🏼♀️🧡
My grandma used to make banana bread every Christmas. She always put butterscotch chips and maraschino cherries in it. It was delicious!
Sounds amazing will definitely give those a go!
I would love the recipes with amounts because you make vegan cooking look so easy, breezy and delicious. It's a little intimidating learning how to re-cook when you're use to a diet with animal products. Thanks for the video and stay warm. The snow is beautiful!
Ah so sorry I thought I had added them to the description! Will do so! Thanks so much for watching ❤️❤️
Loved this video 💗 Watching your content has been a small act of self care in these first few weeks of just having a baby. I play it in the background as I feed my little guy and admire the yummy food and aesthetic when he's fallen asleep in my arms. I find it so calming and inspiring x
Ah congratulations 🥳 I hope you’re finding it ok and not too tiring! Glad I can provide some entertainment ❤️
Your content is always a delight to watch, but I appreciate your open mind to experimentation in the kitchen. I am always so scared to try new things with cooking/baking because of a fear of wasting ingredients if it doesn't turn out well and therefore wasting money. Your excitement about experimentation makes me reconsider this viewpoint. Thank you for being you and sharing what you love with all of us. Keep being awesome!
Simple living Alaska is a great UA-cam channel to look at when it comes to preserving things for the winter. They do a lot of pickling and also show how they do sauerkraut. They grow all their own fruits and vegetables.
Perfect thansk for the recommendation!
Our farmers market is basically year round with only a week or two off -- it's so great and only two blocks from my house. :) There's a vendor that makes soy free AND gluten free tempeh!
I love your videos. Your pacing and the calm are lovely.
I, for one, love your long form content!!
I use “mason tops” for making sauerkraut in mason jars and it works really well. I recommend investing in those.
Great info… thanks for this. I have sprouting jars/lids made by the brand “MasonTops” for growing sprouts. I am curious to know if these are the same lids that you use for making sauerkraut or does “MasonTops” make a lid specifically for sauerkraut? Thanks in advance for this info… it is really helpful. Have a great week ahead. Ⓜ️ary
Mason tops makes a lid for fermentation
@@hjennings2951 Thanks for the info on MasonTops fermentation lids. I really appreciate it. Ⓜ️ary
I have a tried and true recipe for soybean tempeh. The starter you get depends on what you're going to make it out of. You can use Rhizopus oligosporus or Rhizopus oryzae for soybeans, but if you are using other beans or grains, Rhizopus oligosporus would be the way to go. It is a really fun project!
A glass jar for the sauerkraut and Ball who makes mason jars also do pickle pebbles and pickle pipes both of which make life alot easier.
Hey Karen… maybe you could share a bit of info on pickle pebbles and pickle pipes? I have never heard of these and would love to know what they are. I am familiar with Ball mason jars and also home pickling/preserving. Thanks in advance for this. 💦🌎Ⓜ️ary🇨🇦
@@marycharlebois6627 "Mary's Nest" channel has a lot of videos where she shows how to use both pickle pebbles and the pickle pipes. The Pickle pebble is basically a round disc of glass that holds down the contents of the jar so they stay submerged (important for fermentation). The pickle pipe looks like a really flat nipple from a baby bottle, it's got a small hole in it that lets the gas produced by fermentation out, but doesn't let oxygen in.
@@KellyS_77 Hey Kelly, this is really cool information. Thanks for being so helpful with your response. I’m going to do some reading on the topic of these pickling/fermentation aids as well as check out “Mary’s Nest”. There’s no excuse for me to forget the name of that channel🤣. I really appreciate your response. Thanks so much and have a great upcoming week. Ⓜ️ary
Mary, as Kelly has said for both. Apologies for missing your request for more information
I would love to read a book or a long form video about how your food cycle works over a year. When to grow, buy, ferment, can on different time scales
Noted! This is something I will have to learn as I'm now in a new climate but will definitely compile everything once I have!
Just delightful. Would love to see more cooking, local daytrips around the area, and thrifting! oh and a more in-depth tour of your secondhand & sustainable home. Love from Italy x
About tempeh: I got the starter from a small Scottish company and love it. I’ve made all kind of different ones so far using soy, chickpeas, butter beans, … adding different spices and herbes too :) it’s really fun. With herbs and spices though you’ll have to adjust the fermentation time.
Also add some kind of flour to your mix. A lot of people recommend rice flour along with the starter. But honestly I’ve been using soy bean flour or chickpea flour for ablief time now and it’s always worked fine :)
Thanks so much for the tip!!
Beautiful filming.
I usually spoon in the flour to the measuring cups for flour with bread. I live in New Mexico and I'm not sure if it's the dry environment or the altitude but I had a very floury dry bread until I changed the way I measured the flour. I love bread making and love high altitude recipes since I've always lived at a higher altitude than a lot are designed for. I now have the issue of over proofing bread so maybe I've gotten too good at making bread! Lol
You just reminded me that I have some of that black bean tempeh in my freezer! Found it at the Longmont Farmers Market.
love your cozy little cooking videos 🥰 it’s almost summer here in australia so i’m living winter vicariously through you ❄️
tempeh is so tasty but so hard to get right 😭 the best tempeh i ever ate was in a tiny village in indonesia where i lived for a month. we bought it fresh from the markets and it was heaven! i miss it so so much
Favourite recipes and food ideas that I got from you, Immy, right here on your amazing channel. (Some of these go back quite a few years). I make these tastebud pleasers frequently:
1) Pecan Coffee Vanilla Brownies
2) Welsh Cakes
3) Caramelized Pears on Porridge
4) Mushroom Soup with Dumplings
5) Tofu Tikka Masala (a Rainbow Plant Life recipe)
6) Red Onion & Beetroot Puff Pastry Tart
7) Cranberry & Pistachio Nut Loaf (a Jamie Oliver recipe)
8) Blackberry & Apple Crumble
9) Homemade Sauerkraut
10) Vegan Sausages with Lentils, Cabbage & Potatoes Tray Bake
11) No-Knead Overnight Bread (you are a bread shaping pro… Bread-shaping 101🤣)
12) Lentil Salad
I will be trying your Banana Bread recipe as soon as I have some bananas that are gently aged (just like me🤣). Also, I absolutely love your pre-loved vintage baking bowl… what a treasure!! I’m so glad it is in your kitchen and will continue to be a big part of your new baking adventures in Denver. I look forward to adding to my list above as I watch more of your upcoming foodie-type videos. Thank-you, Immy, for sharing your learning and your passion with us… I have learned so much from you!! 💦🌎Ⓜary💕🍞
Dear Immy, I have to tell you that I really love your content and also your Vlogmas Videos! I wish you all the best and a lot of energy!! You are such a good example at living your moral and giving your best, I admire it so much! You are still the only contentcreator I didnt stop following for years!! Big hug and best wishes!!🥰🌍
Ps: I started my zerowaste journey because of your amazing work here!! I bet you have inspired many peoply in the internet and will also in the future!🙏💚
Lovely video! It is so great to follow this new journey in your life :-) I would love to keep seeing more content about how you are decorating your new home and settling in, about seasonal cooking, about spending time in nature and taking care of yourself. So basically just more of all the great content, that you are already creating :-) Love your channel!
Thanks so much for the feedback Maria! It really helps me to understand what people like watching
Thank you for your video! I am trying to start my winter preps. And also looking at that water filter, seems like a good purchase. Welcome to North America again ! 🎉
Long short mid, love all you do! All I need is more Immy in my life 🫂❤️
Sauerkraut is super easy to make. My boyfriend does it all the time and has a really simple method. I highly recommend getting a book on fermenting to teach you the methodology behind it. That’s what he did and his ferments usually turn out super great
Thank you so much for this video, I'm watching it while doing computer work at the rock climbing gym on this very chilly day. I love seeing all the things you can pickle and preserve. Enjoy this first winter in your new space!
Such a cosy video - really enjoying your content!
Cozy and inspirational video! Love seeing how you are adjusting to sustainability in a new place!
All of your cooking/baking videos are so cozy and calming! I'm always looking forward to them! 💕 Would you mind sharing your bread recipe with us? I want to go back to making my own bread, but the recipe I have is waaay too complicated for my current level of patience 😅
Hi there… I can help you out with finding Immy’s bread recipe. If you look under the “Shorts” tab here on her YT channel Immy has recently posted (within the past few days) a short video entitled “The EASIEST bread recipe you’ll ever make…”. There you will find her bread recipe and a quick demo on how to make those beautiful round loaves of delicious bread. I hope this is helpful for you… happy bread baking!! Ⓜary🍞
@@marycharlebois6627 I never saw that she had posted this short! Thanks for pointing me to it, Mary! 🥰
I just moved from New Mexico to Wisconsin, the opposite of your altitude situation. I’m looking forward to see how my wild yeast sourdough starter does up here!
enjoyed this video so so much. seeing you guys settling in and creating a cosy home for both of you is great to see! excited for the upcoming content!
Thank you so much ❤️❤️❤️ I’m excited to share lots more on here !!
This was a beautiful video and I truly look forward to lots of long videos from you! I’ve been watching your channel for a few years now and I love it more all the time. Seeing you get settled into your new life has been joyous to watch. Thank you for bringing us into your home and sharing it. If you ever visit Oregon let me know so I can offer you some homemade bread and pie. 😊
I can also recommend adding frozen raspberries to your bannanebread 😍
Will def be trying the banana bread recipe! Thanks for sharing!
so soothing
Your videos always give off such a cosy vibe!! 🥹💗
Ah yay that’s what I love to hear ❤️❤️
I loved loved loved this video! I’m also super excited to see more content about your move :)
Different beans in tempeh... WHAT?!! I need to try this!! Please make a video if you try it!
Definitely trying it!!
Good to see your getting settled. Enjoy your first winter in the mile high city. I love to travel, but Denver will always be my home base.
Since moving to Sweden I know all about that dry-lips life 😅 not sure how easy it would be to find one second hand but I def recommend picking up a humidifier for use indoors during winter. It feels super weird having one after a lifetime of DEhumidifying in the UK haha. It's so interesting hearing about how the altitude affects baking, I had no idea!
Omg that dehumidifier life in the UK is REAL! My sister would open the windows in the middle of winter if we were at too high humidity. Will definitely look into a humidifier!
I love your videos. They are so relaxing and I learn so much, although I am not a vegetarian or vegan. Welcome to the USA. Greetings from California.
I love your videos. Wish you happiness in your new Home :)
You look so happy! The banana bread looked divine :)
I was really surprised at how well it turned out!! Thanks so much for your kind comment and for watching
Absolutely loving your Denver content!
Ah yay thanks so much for letting me know ❤️
That big white ceramic bowl you thrifted!!! My grandma has the exact same one 🥰🥰🥰 she grew up in Colorado, I wonder if it was from a local maker. (That’s why I love thrifting, your imagination can run wild)
This is such a cool little story!! Imagine that, Immy’s baking bowl is the same as your Grandma’s and both are rooted in Colorado. What are the chances of that? I love it!! I also agree with you 💯 that thrifting is an opportunity for one’s imagination to run wild… that is so well said!! I hope you are having a great weekend. Greetings to you from the wilderness of northern 🇨🇦. 💦🌎Ⓜ️ary
Hi Immy. ;) its great to see you settling into married life in Denver. ;) I love the sound of your pickled Beets & its interesting that you make tempeh out of chick peas. :) I hate Tempeh But I love chick peas so would be good to see how it goes. :) I recently made a batch of Pickled Natsturtium capers for the 1st time and then another larger batch yesterday. They are so good. :) You should try them. !! 😁 I also made in the last week or two, Home made hummus & Mullberry jam, & Ghee & Almond milk for the first time. .😁😁😍 🇳🇿🇭🇲
your videos always inspire me to cook, and to do it in a more sustainable way. so thank you 😊
It's quite an 80s book (and not vegan), but highly recommend the Joy of Cooking for a very wide ranging guide on how to adjust baking for elevation!!
Such a lovely, cosy video ❤
Loved this video - so beautiful and peaceful.❤
I would love to see how you decorate your home
this video is so cozy, I love the wintery vibes this is giving off and makes me wish i knew how to cook
This was the perfect relaxing video to watch on a rainy Sunday!
Love this video it’s so wholesome. Can’t wait to see what you grow food wise in your garden ❤
always love your food videos--growing cooking, etc!
Would you please share the chickpea curry recipe
Its honestly just as much as you want of, chickpeas, pickles, pickle juice, celery, salt, pepper and mayonnaise!
Could you please share the recipe for the bread. It looks so good. I learnt how to make peanut butter with you a long time ago. Thanks!
Thank you for such a great video! I would love to learn the chickpea curry recipe!
I love your videos, not a fan of the new short form. I find that I avoid all of them. Looking forward to seeing how you set up your garden, pickle and cook.
I love your content thanks so much for sharong 💖
when the bread comes out the oven its actually still cooking inside, if you cut it once its cooled down, it should solve your problem.
I too struggle with sauerkraut. I have an earthenware fermentation crock but find it dries out and molds before the fermentation is finished. Then I have to throw it out. I’ve used glass mason jars too, but they have not worked ideally either. My kombucha gets black mold as well. I think I am fermentationally challenged. 🙃
Love the shorts lol
I've made my own tempeh using chickpeas and it turned out beautifully. I definitely recommend the Cultures for Health starters. Also, for sauerkraut, which I also make regularly, I just use the Ohio stoneware crock with its weights. Works perfectly every time. If you can't find this stuff, let me know and I'll post links.
Thanks very much for the tip, I'll be sure to check them out!
I really like your videos. You are one of my fav youtubers and look forward to your videos. You male bread making seem easy. You inspired me to want to do it also. Do you have a instructional video about it? Also, what all can we use cooking-utensil wise if we don't have the same pot as you? What are all the options we can use? Thank you!
Yes I have short dedicated to the bread recipe! You can just put it on a tray in the oven, it may not rise as much but it will still be good. It just needs to be covered for the first 20 minutes in some way
I saw somewhere a video of making tempeh from store bought tempeh. Maybe you can use the brand you have to start your own.
I'll be flying to Denver then staying in Westcliff in January. Will be extra prepared this time with lots of creams 🤣 the elevation & dryness is no joke compared to where I am from. I went September this year. Never experienced dry heat like that before.
Would you be willing to share the Banana Bread recipe? It sounds so yummy!
Could you please share the banana bread recipe? I got most of it, but not all the exact measurements were shared. It sounds so delicious and healthier than the recipe I have. 😋
Yes!! Coming asap
Bread Recipe please :)
Hello, thank you for your food prep ideas. Can you share a link to the water filter you are using? Thank you.
Of course it’s in the description at the top but also here: bylarq.com/SV
Sorry, I overlooked. Thank you for sharing again and for quick reply :)
What I eat in a week
Your pickled beets look lovely! Where can I find the recipe you mentioned in the video? Thanks for helping and greetings from Germany (:
Apologies! I keep forgetting to share it in the description! You'll find it here: sustainablyvegan.org/heathy-food-prep-for-winter
Would recommend following a woman called Becky at Acre Homestead, although she eats meat I love her ethos and how she does things in the kitchen. Also, she doesn't push any particular agenda, other than growing and preserving things, which is always nice :D
Such a wonderful video. I am so glad that you are both settling in happily. You have inspired me to try making bread again recently. Quick question, do you happen to know what size your cast iron pot is? Mine are too small so shopping around for a large second hand one and wondered if you knew the size of yours.
HI! thanks so much for your video! I love it! Can You tell me what camera do you have and use for your UA-cam videos and if you only shot UA-cam videos and them use the footage to vertical videos or if you shoot twice. Thank you so much for helping me
I use a Canon 5D Mark IV with a 24-70mm f/2.8 lens! I mostly shoot twice, but sometimes when I can't be bothered I just use a wide shot so I can cut in for the vertical edit.
Great 😊 video 🎥 Immy!
Hope your homesickness 🏡 isn't too strong!
I know the feeling as I'm struggling 😭😨😰 with mine these past few weeks.
Looking lovely in your video 🎥😍
Where was your dressing gown from?
Thanks so much Ally ❤️ I think it was just this week thinking about the festive season! My dressing gown is from Ettitude - bought it in the sale as they’re too expensive otherwise!
@@SustainablyVegan 🏵️🏵️🏵️🥰🥰🥰🌷🌷🌷
Are there any good zero-waste or bulk shops in your area? I’d love to see what your options are like out there! I can’t wait until spring to see what gardening you do. Also, I do like the shorts, too, so no worries!
Are you gonna do a house tour?
Should I?
I mean I would love it lol it looks so cute
where do you live now? my favorite time is preserving for winter it's such feeling of self sufficient living
I live in Denver, CO now!!
I started my tempeh journey by following the Vegan Lovie method and use 1kg of beans (because it freezes well and is such a long process). I use split chickpeas instead of soy beans and follow the same instructions. I use a starter from eBay that had consistent reviews and it's worked well. You will learn the potency of your starter as you experiment.
I ferment the tempeh in a huge rectangle glass container from IKEA to avoid single use plastic and place the lid loosely ontop (don't seal) and keep in the oven with the light on for the 36-48 hours. Once it's covered in spores, I flip over the tempeh so that the glass becomes the lid and the tempeh and resting on the plastic lid. I slip some chopsticks between the lid and glass container and let sit for a few more hours so the bottom (now the top) can grow more spores so there is even coverage.
This method produces no waste and the container can be sterilized easily for future use. Good luck and enjoy the process!!
@Naturallynina has made tempeh recently and shared her recipe
Oh thanks so much!
I'd love to make your banana bread it looks delicious, but I can't eat refined sugars anymore, would coconut sugar work ?
You could leave out the sugar if you wanted to as the over ripe bananas are very sweet, or add in whatever sweetener you like! I only use 1/4 cup!
@@SustainablyVegan amazing, thank you! 🤩
There is a special equipment needed for sauerkraut you are missing?
Do you preserve without sterilizing the jars?
I had already put these jars through the dishwasher! But they weren't being canned, only put in the fridge so they didn't need the extra sterilising bath xx
You'll keep more of your beets' color and flavor if you cook them without removing the top and bottom.
Thanks for the tip!
Ooohh excited about the chick pea and or blackbean tempeh (lets say soy doesn't agree with me).
If you haven’t read “Our Fermented Lives” by Dr Julia Skinner you should check it out. It intersects so well with what you do. It is a food, history and recipe book and she focuses a lot on food waste. I took her class on preserving abundance which is on her website and it was transformative in the way I cook and turn food scraps into other things to avoid waste. Love the video.
Thank you so much! I will definitely be checking out her book, as you said, sounds right up my street! Thanks so much for watching and taking the time to comment xx
How do you make your no-knead bread? Do you have a recipe?
Hi there Branwen… Immy recently posted her bread recipe in a “YT shorts” here on her channel. Look for the one entitled “The EASIEST bread recipe you will ever make”. I hope this is helpful… happy bread baking to you. Ⓜary🍞
Do you still live in Denver? I would like to meet you and cook vegan food
There's a lady whose channel I've been in love with for a long time that makes tempeh & tofu & all different kinds. Her channel is gourmet vegetarian kitchen. She helped me be able to do it!!! Hope this helps u too :)
pretty sure your 1st bread was perfect.. never cut while still warm and fresh, its normal for it to be squishy
Check out Isabel Paige I think you might like her channel for some more cooking inspiration. She makes her own sour kraut(think I spelt that wrong ) along with a bunch of other stuff 🙂
Thanks so much for the recommendation!!
Have you checked out Gourmet Vegetarian Kitchen here on UA-cam? She's amazing. She's based in Thailand and does SO much zero waste scratch cooking, it's incredible. She has tempeh videos. I'd check her out for pretty much any question of how to make things from scratch. Also her videos are ridiculously relaxing and very high quality.
I dont know when you made the Video - your Vinegar should be stirred in the first few days. The you can leave it alone..