Podcast appearances and mentions of pamela elizabeth

Our first Food Fridays Please Explain kicks off with vegan cooking! Ronen Seri and Pamela Elizabeth are the co-founders behind the vegan restaurant franchise Blossom and the authors of The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German Chocolate Cake.  Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 1 medium eggplant, halved and peeled 1½ tablespoons salt 3 medium Yukon Gold potatoes 2 cups pine nuts 1 cup all-purpose flour 1 cup plus 1 tablespoon chopped fresh basil Scant ¾ cup olive oil 4½ tablespoons chopped garlic 1½ teaspoons salt, plus more as needed 3 pinches of black pepper 1 cup halved cherry tomatoes 1 sprig fresh rosemary, coarsely chopped 1 cup artichoke hearts 2/3 cup white wine 2 cups Cashew Cream (page 000) 1 head escarole Preheat the oven to 350ºF. Slice the peeled eggplant lengthwise into 1/2-inch slices (each half should yield 6 slices). Fill a deep bowl with water and add 1 tablespoon of the salt. Soak the eggplant slices in the water for 20 minutes to help remove any bitterness. Bring a pot of water to boil and add the potatoes. Boil the potatoes for 30 to 40 minutes, or until soft, then remove and place in a large bowl. While the potatoes are boiling and the eggplant is soaking, put the pine nuts, flour, and basil in a food processor. Process until the mixture has the consistency of bread crumbs. Transfer to a bowl and add 1½ tablespoons of the olive oil, 1½ tablespoons of the garlic, and a pinch each of salt and pepper. Mix well. Drain the eggplant and dredge the slices in the pine nut breading, making sure each slice is thoroughly coated. Set the breaded eggplant slices on a rack and let sit for 10 to 20 minutes to dry. Meanwhile, mash the potatoes with 2 tablespoons of the olive oil and 1 tablespoon of the garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 tablespoon of the garlic and sauté for 1 to 2 minutes. Add the tomatoes, rosemary, and artichoke hearts and sauté until the tomatoes begin to soften. Add 1/3 cup of the white wine and cook for 1 minute. Add the mashed potatoes and the salt and stir well. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the eggplant slices and pan-fry on each side until they begin to lightly brown. Transfer to a baking sheet and bake for 3 to 5 minutes to crisp. Make the sauce: In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add ½ tablespoon of the garlic and sauté for 1 to 2 minutes. Add the remaining 1/3 cup white wine, the Cashew Cream, and 1 tablespoon chopped basil and cook for 1 to 2 minutes. Add a pinch each of salt and pepper and stir. In a separate medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining ½ tablespoon garlic and sauté for 1 to 2 minutes, then add the escarole and sauté for 1 to 2 minutes, or until soft. To assemble, divide the sauce among three or four plates, then add the potato mixture, the escarole, and finally the eggplant slices on top. Cashew Cream Cashews . . . the cream of the crop! With their high healthy fat content, cashews are the best cream substitute, because when blended, they create an incredible richness for sauces. Who would ever think that an alfredo alternative could be so simple? One of our patrons’ most frequently asked questions is “How you do it?” when they eat our coveted fettuccini alfredo. Note that you need to soak the cashews 3 hours (or overnight), so be sure to plan ahead. Makes 6 to 7 cups Ingredients 2 cups raw unsalted cashews, soaked for 3 hours or overnight 2 tablespoons nutritional yeast 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1½ teaspoons black pepper Put the drained cashews, nutritional yeast, olive oil, salt, pepper, and 4 cups water in a high-speed blender. Blend until creamy. The sauce will be relatively thin, but will thicken quickly when heated in a recipe. Raw Key Lime Pie The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling. Makes one 9-inch pie Ingredients For the Crust 1¼ cups macadamia nuts 1¼ cups pecans ½ cup dried, pitted dates, soaked in water for 1 hour Pinch of salt ¼ teaspoon vanilla extract For the Filling 1½ cups fresh lime juice (from about 12 limes) 1 cup agave syrup ½ cup full-fat coconut milk 2 ripe avocados, halved, pitted, and peeled 2 tablespoons vanilla extract ¼ teaspoon salt 1¼ cups coconut oil Make the crust: Lightly grease a 9-inch springform baking pan with coconut oil. Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan. Make the filling: Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth. Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.  

Jordan almonds? Please, No. On today's episode of Wedding Cake, DJ CherishTheLuv and her fake-fiancé, Wedding Cake co-host Pamela Elizabeth, the Vegan Queen of NYC and the founder of Blossom restaurants and Cocoa V Chocolat in NYC discuss wedding favor trends and ideas that are fun, creative, enjoyable and delicious! Today's wedding cake is another awesomely delicious vegan masterpiece, made by Pamela herself! Yum yum! *** Extra special added bonus! *** Greenhopping App creator Catherine Cuello-Fuente gives some post-wedding advice, and Unfuck The World founder, Maike Both, hops on the mic to give us some more inspiration on how to add some good karma to your wedding! Music by Kwame Binea Shakedown, Smax Music and Joanie Leeds and the Nightlights. We also get a sweet love story by Johnny X.

On today's episode of Wedding Cake, DJ CherishTheLuv and her fake-fiancé, poet Charles Waters, are joined by Wedding Cake co-host Pamela Elizabeth, the Vegan Queen of NYC and the founder of Blossom restaurants and Cocoa V Chocolat in NYC. We discuss why you might want to consider having a feel-good, good karma, cruelty-free vegan-friendly wedding, and how to go about doing it. What a cool and conscious way to start your new life together! Today's wedding cake is an awesomely delicious vegan masterpiece, made by Pamela herself! Yum yum! *** Extra special added bonus! *** Greenhopping App creator Catherine Cuello-Fuente gives some post-wedding advice, and Unfuck The World founder, Maike Both, hops on the mic to give us some more inspiration on how to add some good karma to your wedding! Music by Carrie Beehan, Trystette, Smax Music and Joanie Leeds and the Nightlights. Catherine Cuello-Fuente drops advice and we also get a sweet love story by Johnny X.

On today's episode of Wedding Cake, DJ Gregg of Ambient DJs, a specialist in wedding music mixology, joins the wedding cake and DJ CherishTheLuv in studio to talk about how to go about hiring that perfect DJ for your wedding! We are also joined by fake-fiancée, Sally G, with music by Luke Rizzo, aka DJ Cloak Dagger, Smax Music and Joanie Leeds and the Nightlights. Joanie also drops a little love-storytelling moment that can be filed under "things that make you go 'Awww...'". Today's wedding cake is an awesomely delicious vegan chocolate masterpiece, made by upcoming Wedding Cake co-host Pamela Elizabeth, the Vegan Queen of NYC, and founder of Blossom restaurants and Cocoa V Chocolat in NYC. Pamela pops in to say a little somethin' somethin' about why you might want to consider having a vegan-friendly wedding. *** Extra special added bonus! *** Unfuck The World founder, Maike Both, also grabs the mic to give us some more inspiration on how to add some good karma to your wedding!

On today's episode of Wedding Cake, award-winning portrait photographer, Veronica L. Yankowski of VeroLuce Photography joins the wedding cake and DJ CherishTheLuv in studio today to talk about what to look for in hiring a wedding photographer! You only get one shot and doing this right... one shot... get it? See what we did there? Music by Smax Music and Joanie Leeds and the Nightlights. Plus, a quick hello from upcoming co-host Pamela Elizabeth, the Vegan Queen of NYC, and founder of Blossom restaurants and Cocoa V Chocolat in NYC.

In today’s debut episode of Wedding Cake, our host Rev. & DJ CherishTheLuv and her fake-fiancé, Conscious, are joined by public speaking expert, Audrey Mann Cronin. Audrey has created LikeSo, an app that helps people become better communicators in life. You might want to gift it to those giving speeches at your wedding, or friends who are about to pop the question! Today’s wedding cake is from Paris Baguette, on First Avenue, in the East Village, NYC. We also have music by Smax Music and Joanie Leeds and the Nightlights, as well as a shout out from the Vegan Queen of NYC, Pamela Elizabeth.