a quarantine vlog: vegan challah, soy curl jerky and other food adventures


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46 replies
  1. Linda Nelson
    Linda Nelson says:

    Where did you get the giant box of soy curls from? I just used them for the first time in a turkey tetrazeni recipe from the Vegan as Fork channel that was pretty yummy, and now I wanna try some more recipes with them.

    Reply
  2. Kristen Iszler
    Kristen Iszler says:

    I do like this lifestyle of not having to go to work and getting to stay home all day because of the stay at home order Michigan has. Now im debating do I want to get a stay at home job?!?

    Reply
  3. Herne Webber
    Herne Webber says:

    Glad you proofed that "whipping" cream. I was thinking of using it for a dessert, and am glad I didn't. However my late husband used to like adding dairy cream to our potato soup recipe, which made it rich, but upset my stomach. I apparently am mildly allergic to the a1 protein in dairy milk. Anyway, after he died and I went full vegan, some of our recipes have been less than, which was making me sad. Perhaps this product will help at least with soups and sauces. My current husband is also an Omni, normally satisfied by my home cooking (sometimes dairy or eggs go into his portion), but I want to thoroughly organise everyt6,to have a vegan home. You have helped in tee his; thanks!

    Reply
  4. Casey Mullen
    Casey Mullen says:

    I tried the Silk Whipping Cream and it worked pretty great for me. I used it to fold into cashew cream for a tiramisu. I barely whipped it at all. It took less than a minute to reach a stiff peak. I think those giving it negative reviews might be overwhipping it. It curdles really quickly if overwhipped.

    Reply
  5. Jones LeFae
    Jones LeFae says:

    My fave shows on NetFlix lately have been Locke and Key, and The Letter For the King, and forever Outlander. Shows you what kind of genre I like! Magic and period costumes!

    Reply
  6. Madeleine Lange
    Madeleine Lange says:

    I wouldn't waste the separated heavy cream. Why not cook some nice cream sauce with it if cooking is what it's made for? Also I'm pretty sure it will emulsify again when heated. Looks a bit like full fat coconutmilk with extra steps to me…

    Reply
  7. Megan Kaye
    Megan Kaye says:

    Try the whipping cream again. When I bought mine, it was absolutely PERFECT. I used it two days in a row and then forgot about it 😐 I tried to use it maybe two weeks later (or three) and it looked just like yours.

    Reply
  8. MiguelAngel Jimenez
    MiguelAngel Jimenez says:

    OMG BOTH OF YOU ARE THE CUTEST!!!!!!!! ERIC LOOKS SO YOUNG WITH SHORTER HAIR AND OF COURSE YOU YOURSELF LOOK YOUNG TOO 🙂 🙂 LOVE WHEN BOTH OF YOU MAKE VIDEOS TOGETHER. HOW ABOUT SOME SIMPLE SALAD RECIPES AND SOME RAW ONES TOO PLEASE…

    Reply
  9. Jasmine Chan
    Jasmine Chan says:

    Nononoono best way to make the japanese sweet potato is rinsing it and putting it on a baking sheet in a 400 degree oven for an hour and turn off the oven and let the residual heat cook it. It'll become unbelievably caramelized and sweet.
    I then use the airfryer to crisp it up!

    Reply
  10. Hanna E
    Hanna E says:

    Any kind of video that includes the two of you always makes my day and probably so many other's too! Thank you for keeping on posting and helping so many through such weird and scary times. <3

    Reply
  11. Rachel Leigh
    Rachel Leigh says:

    I have been loving the show on Netflix, Babylon Berlin—10/10 recommend! A mukbang answering questions would be awesome. Love all your videos so anything is great, tbh! :-0

    Reply
  12. lilmonster90210
    lilmonster90210 says:

    y'all on a walk?! where tf is melvin ? 🙂 sending your family love <3 looking forward to all that 'footage'. I LOVE when you do recipe testing / book reviews. still remember salmon from carrots vividly 🙂

    Reply

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