Podcast appearances and mentions of robin asbell

What a delight to spend time with my new friend Robin Asbell, Chef and author of 11 cookbooks. We talk about writing Cookbooks and how she makes her videos for her youtube channel Robin Asbell, the plant-based chef. Follow and subscribe hereWatch Robin on Twin Cities live on April 12 showing you what to do with leftover Easter Eggs and try some of Robin’s recipes including this Ooey Gooey Monkey Biscuit recipe that would be great for Easter Brunch or these cute little ramekins of Strawberry Rhubarb Crumble. All of Robin’s books can be found here including her latest Vegan Meal Prep Cookbook which will help you save money, eat better, and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.Follow Robin on Instagram or Facebook for all her content.Robin’s 10 minute Stove Top Mac & CheeseBefore my friend Elizabeth Ries went on maternity leave with baby Heathcliff, she and Robin Asbell created an easy and tasty dinner recipe for 10 minute Mac and Cheese that Robin shared on Twin Cities Live that you can make instead of that Nuclear orange powdered boxed Mac and Cheese.Give it a try.Makes 4 cups1 1/2 cups whole milk1 1/2 cups water1/4 cup minced onion1/2 teaspoon salt8 ounces macaroni, 2 cups1/2 cup frozen peas4 ounces sharp cheddar cheese, shredded1/2 cup shredded parmesan cheesePlace milk, water, and onion in a 4-quart saucepan over medium-high heat. Bring to a full boil, then stir in the macaroni. Stir and bring to a boil, then reduce to keep at a simmer. Stir frequently for 10 minutes. Start testing the pasta. When just al dente, stir in the peas, and when they are heated through, stir in the cheese and keep stirring until melted and creamy. Serve hot. Subscribe at stephaniehansen.substack.com

What a delight to spend time with my new friend Robin Asbell, Chef and author of 11 cookbooks. We talk about writing Cookbooks and how she makes her videos for her youtube channel Robin Asbell, the plant-based chef. Follow and subscribe hereWatch Robin on Twin Cities live on April 12 showing you what to do with leftover Easter Eggs and try some of Robin's recipes including this Ooey Gooey Monkey Biscuit recipe that would be great for Easter Brunch or these cute little ramekins of Strawberry Rhubarb Crumble. All of Robin's books can be found here including her latest Vegan Meal Prep Cookbook which will help you save money, eat better, and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.Follow Robin on Instagram or Facebook for all her content.Robin's 10 minute Stove Top Mac & CheeseBefore my friend Elizabeth Ries went on maternity leave with baby Heathcliff, she and Robin Asbell created an easy and tasty dinner recipe for 10 minute Mac and Cheese that Robin shared on Twin Cities Live that you can make instead of that Nuclear orange powdered boxed Mac and Cheese.Give it a try.Makes 4 cups1 1/2 cups whole milk1 1/2 cups water1/4 cup minced onion1/2 teaspoon salt8 ounces macaroni, 2 cups1/2 cup frozen peas4 ounces sharp cheddar cheese, shredded1/2 cup shredded parmesan cheesePlace milk, water, and onion in a 4-quart saucepan over medium-high heat. Bring to a full boil, then stir in the macaroni. Stir and bring to a boil, then reduce to keep at a simmer. Stir frequently for 10 minutes. Start testing the pasta. When just al dente, stir in the peas, and when they are heated through, stir in the cheese and keep stirring until melted and creamy. Serve hot. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Who says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for her private clients. She is more into living it than talking about it at parties and really believes that teaching people to enjoy eating more plants and less meats is going to have a bigger impact than pushing strict rules on people. Fun Fact: Robin is probably the first chef to teach Tracy about the nutritional aspects of juicing 8 years ago when she taught a cooking class in Atlanta. Listen as Robin and Tracy catch up and chat about how every cuisine or style of cooking can easily be adapted to have delicious whole grain and plant-based options on the menu — even barbecue and burger joints. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

What’s your go-to on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. If you’re ready to eat less meat, but not ready to give up meaty textures, author Robin Asbell, a plant-based eater herself, shares recipes and ideas from her cookbook, Plant-Based Meats. Support the show.

The plant-based lifestyle is quite trendy these days; however it’s now a way of life for me. After an unexpected detour in my health, I began this green journey and am grateful for Robin Asbell and Chef Dave Choi for being my GPS. Whether or not you are fully making the change to plant-based or… The post Vegan Meal Prep With Robin Asbell appeared first on Kitchen Chat.

The plant-based lifestyle is quite trendy these days; however it's now a way of life for me. After an unexpected detour in my health, I began this green journey and am grateful for Robin Asbell and Chef Dave Choi for being my GPS. Whether or not you are fully making the change to plant-based or just adding a little more plants to your plate, Robin Asbell has some delicious dishes for you. In her new book, Vegan Meal Prep, A 5 week program with 125 ready to go recipes, Robin provides a roadmap of recipes for your journey. Robin takes the mystery out of determining proper proteins and helps restructure your weekly approach to food prep. Once you understand the basics of vegan meal prep, eating whole plant based foods will be easy. Beans, grain, nuts, greens, and roasted veggies can be easily and flavorfully adapted to any type of cuisine. Vegan Meal Prep by Robin Asbell © 2019 www.robertrose.ca. Available where books are sold. What is your favorite plant-based dish? Savor the day!

What’s your go-to dinner on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. Alex Province gives his Portobello burger a Spanish accent, while Mark Raymond takes his in an Argentinian direction. If you’re ready to eat less meat, but not ready to give up meaty textures, Robin Asbell, a plant-based eater herself, shares recipes and ideas from her book, Plant-Based Meats. The gang noshes on Walnut-Cauliflower “Ground Meat” Tacos and sips the new vintage of a favorite Malbec. Support the show.

Cookbook author and food photographer Jackie Sobon is the upbeat voice of the popular blog veganyackattack.com, and Robin Asbell makes Midwestern comfort food vibrantly vegan in her many best-selling cookbooks. Show notes.

Famed cookbook author Robin Asbell explains the basis behind her new offering about plant-based meats.  In honor of the chat, Dara tells us her top meatless recipes that meat lovers would approve of.  Then, Taste of the NFL founder and CEO Wayne Kostroski updates the latest events from the initiative.

Cookbook author Robin Asbell joins Dara to discuss the upcoming trends in the world of food. Plus, our host offers up ways to glam up your ice cream sundaes.

VivaLaVegan.net's Leigh-Chantelle, ND, from Australia, and Paul Rodney Turner, who heads up food relief efforts for ISKCON, are guests, + a pop-in from Robin Asbell, author of Juice It!

Today, Laura Theodore, the Jazzy Vegetarian is celebrating the 200th Jazzy Vegetarian Radio show on Blogtalkradio! Laura chats with blogger, Paul Graham who is the author of Eating Vegan in Vegas, about his views on being vegan and tips from the book. Then we’ll hear from Robin Asbell, who is author of Big Vegan. We’ll share delectable recipes to inspire a happier and healthier kitchen. All month, Laura is celebrating the September release of her new book Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and the BIG fall premiere of Jazzy Vegetarian Season 3 on the CREATE channel.  Eating Vegan in Vegas, is the story of Paul Graham’s 365-day challenge to eat one vegan meal per day in a restaurant in Las Vegas. Paul toured Las Vegas, eating one vegan meal after another & talking with those who prepare the food or care about a plant-based way of life. In what most people refer to as Sin City, Paul has found another place to admire and love.  Robin Asbell has been creating fabulous food in the homes of private clients for 15 years and writes for magazines like Better Homes & Gardens, Real Food, Vegetarian Times, The Mix.

Today Laura Theodore, the Jazzy Vegetarian welcomes chef Robin Asbell, who is author of Big Vegan and Sweet and Easy Vegan. She has been creating fabulous food in the homes of private clients for 15 years. We’ll share delectable recipes to inspire a happier kitchen and a healthier you and talk about her tips for mindful sating for health and happiness! Robin has been cooking and creating recipes in the Natural foods business since the mid 80’s. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90‘s, creating fabulous food for the fabulous. She also writes for magazines like Better Homes and Gardens, Real Food, Vegetarian Times, Experience Life, Taunton’s Fine Cooking, The Mix, and others.  She blogs at robincooksveg.wordpress.com,  and also posts a weekly soundbite at amillioncooks.com. Robin also teaches popular cooking classes in Minnesota and around the country. www.robinasbell.com.

A pair of incredible women will join us today: from Minnesota, Robin Asbell, author of cookbooks including Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious and the new Sweet and Easy Vegan: Treats Made With Whole Grains and Natural Sweeteners (c’mon, who doesn’t love dessert?); and from North Carolina, Rachel Weaver, the young mother of three who was healed of debilitating ulcerative colitis through fasting, juicing, a simple vegan diet, and an unshakeable belief in the healing power of God.

Host, Laura Theodore, the Jazzy Vegetarian,  chats with author and private chef Robin Asbell, who has been creating fabulous food in the homes of private clients for 15 years. We’ll share new vegetarian recipes to inspire a happier kitchen and a healthier you for the new year! Robins’ first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Her second book, The New Vegetarian Cookbook, explores delicious cuisine that nourishes the body and soul that even meat lovers will enjoy. Robin also writes for magazines like Better Homes and Gardens, Real Food, Experience Life, Taunton’s Fine Cooking, Vegetarian Times, and others. She also teaches and speaks around the country and audio blogs at amillioncooks.com. More: www.robinasbell.com