Uploaded August 2022 | Updated September 2026, 2 weeks ago

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a little video diary of comforting plant-based recipes i've cooked this week. and some personal reflections from the past month during our short-term stay in atlanta, georgia.

✹ mentioned ✹
- tahini millionaire bars → ambitiouskitchen.com/salted-tahini-caramel-millionaire-bars-vegan-paleo
- blueberry scones (use soy milk) → foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780
- japanese curry → amzn.to/3bUyWkT
- tom kha (use veggie bouillon) → youtu.be/9RNxC6w7ERg
- kaffir lime leaves for tom kha → amzn.to/3bUyWkT
- breaded cauliflower → sarahsvegankitchen.com/recipes/breaded-cauliflower
- strawberry shortcakes → noracooks.com/easy-vegan-strawberry-shortcake
- vegan mozzarella → noracooks.com/easy-stretchy-vegan-mozzarella-cheese
- quick naan (use soy milk) → thekitchenpaper.com/quick-naan-without-yeast
- roasted radishes → toss with oil, salt, pepper, roast 30-35 min @ 400°F

✹ find me! ✹
Instagram | @sarahsvegkitchen
TikTok | @sarahsvegkitchen
recipe blog | sarahsvegankitchen.com
email | hello@sarahsvegankitchen.com

0:00 intro
0:48 roasted cauliflower
1:04 tofu katsu w/ Japanese curry
2:43 blueberry scones
3:08 Indian takeout & quick naan
3:26 broccoli "cheddar" soup
3:52 kale salad, roasted radishes & pasta
4:36 tahini millionaire bars
5:22 sushi bowls
5:46 spicy cauliflower tacos
6:21 baked tofu parm
6:59 homemade oat milk
7:20 tom kha inspired soup
7:45 mini strawberry shortcakes

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