Podcasts about vegan cooking

"We travel not to escape life, but for life to not escape us"Welcome to Episode #110:Italy beckons... Today Nadia and I talk travel moments and her soulful Tuscany Cooking Retreat in Tuscany this year, see links below to book yourself something special in Italy this coming November-December….Tuscan Escape with Nadia FragnitoHortulanus Villa in TuscanySupport the show

Join Chef AJ as she whips up the ultimate Dessert Date Shake! In this video, Chef AJ shares her secrets to creating a delicious and healthy vegan date shake. Made with dates, non-dairy milk, and a hint of vanilla, this shake is a perfect treat without any added sugar. Watch now to learn how to make this refreshing and guilt-free dessert that everyone will love!#VeganDateShake #ChefAJRecipes #HealthyTreats

Send us a textTired of feeling drained, overwhelmed, and stuck in a cycle of exhausting health struggles? What if the answer to your energy, clarity, and vitality lies in something as simple as a single ingredient? In this episode of Power on Plants, we're diving into the surprising health benefits of vanilla—yes, vanilla!—and why the form you choose matters more than you think.Join Jarrod and Anita Roussel, healthcare professionals and plant-based living experts, as they reveal:The hidden dangers of traditional vanilla extract The life-changing benefits of pure vanilla bean and vanilla powder—think reduced inflammation, better blood sugar control, and even anxiety relief.How to avoid common pitfalls when buying vanilla products (hint: not all powders are created equal).Simple, delicious ways to use vanilla in your healthy vegan recipes, WFPB meals, and plant-based desserts to transform your meal prep into a nutrient-packed, flavor-filled experience.This isn't just about vanilla—it's about reclaiming your health and energy with whole plant foods that taste so good, you'll never feel deprived. Whether you're new to whole food plant-based eating or looking for fresh ideas to simplify your vegan meal prep, this episode is packed with actionable tips to help you thrive.Imagine waking up excited to tackle your day, thinking clearly, and finally breaking free from the cycle of fatigue and frustration. With the right tools and knowledge, you can create the enjoyable and exciting lifestyle that supports your health goals while enjoying every bite!Don't settle for “just okay” when vibrant health is naturally within reach. Tune in now and discover how one small change can lead to fully living the active life you love!

Learn how to make Chef AJ's quick and delicious Raspberry Coulis! This easy recipe uses simple ingredients like raspberries and dates to create a perfect dessert sauce. Ideal for topping pies, puddings, or even banana ice cream, this Raspberry Coulis adds a burst of flavor to any dish. Follow along with Chef AJ and elevate your desserts with this vibrant and tasty sauce!#RaspberryCoulis #ChefAJRecipes #HealthyDesserts

A new book looks into the toxic legacy of a huge industrial disaster in Tennessee.Also, rock climbing gear wears out. But it can still live on as art.And, an eastern Kentucky pharmacist serves vegan food for the holidays.You'll hear these stories and more this week, Inside Appalachia.

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Jan Brandenburg. Jan is a cook, digital content creator, and pharmacist from eastern Kentucky. As a vegan and wanting to enjoy the flavors of her childhood, Jan spent years developing plant-based alternatives to traditional Appalachian dishes. Today on the show we talk about her journey from cookbook idea to publication including her favorite vegan Appalachian recipes, her tips for plant-based cooking, and her advice for anyone who wants to write a cookbook and get it published.   Things We Mention In This Episode: Connect with Jan @appalachianvegan The Modern Mountain Cookbook Claire's Corner Copia cookbook Download a free copy of the Art of Cookbook Creation checklist  

Nisha Vora is a cookbook author and content creator known for her innovative approach to vegan cooking. She discusses her second cookbook, Big Vegan Flavor, with over 150 recipes to help you master the art of vegan cooking. After graduating from Harvard Law School in 2012 and working as a lawyer, Nisha switched out her casebooks for cookbooks to follow her dream in the food world. She created a cooking website called Rainbow Plant Life, and has amassed over 2 million followers across her blog and social channels. She's worked with brands like Instagram and Pure Wow, and her work has been featured across publications like CNN, Forbes, Glamour, Women's Health, and Elle. Watch this episode at youtube.com/TalksAtGoogle.

Today on Health & Longevity, Dr. John Westerdahl"s featured guests is Nava Atlas, Vegan Cook and Cookbook Author. Nava Atlas is a bestselling vegetarian cookbook author and culinary expert on vegan cuisine. She shares her knowledge on how to prepare delicious and nutritious vegan recipes and transform your kitchen to follow a healthy vegan dietary lifestyle. Nava discusses her new book, Plant Power _ Transform Your Kitchen, Plate, and Life With More Than 150 Fresh and Flavorful Vegan Recipes and her popular website www.VEGKITCHEN.COM.

In this episode of The Vegetarian Zen podcast, we're sharing a detailed frozen pizza review of 6 of the best vegan frozen pizzas out there. From crispy sourdough crust pies to rich, cheesy pepperoni vegan pizza, we'll share some of the current faves.   Full disclosure, to make sure this list wasn't just limited to those I've tried, I thoroughly researched vegan discussions on Reddit for what vegans recommended there to give you a more complete list of what's available and what your fellow vegans are loving when it comes to vegan pizza. You can check out the show notes here. 

Learn how to make Chef AJ's Cinnamon Vanilla Bliss Balls! In this video, Chef AJ shares her secrets for creating these healthy and delicious snacks. Using a food processor and simple ingredients like almonds, dates, and cinnamon, you'll see how easy it is to make these blissful treats. Perfect for any occasion, these bliss balls are a must-try for anyone looking to enjoy a nutritious and tasty snack!#BlissBalls #HealthySnacks #ChefAJ

Today on The Vegan Pod, we're revisiting a previous episode tackling the misconception that vegan cooking is difficult and takes time and effort. In this episode, guests Madeleine Olivia and Johnny Morillo help set the record straight, in a bid to inspire future vegans. Maybe you were even one of them! Why not refresh your memory and listen to the full episode on vegansociety.podbean.com or search “The Vegan Pod” on Apple Podcasts and Spotify 

Today I'm talking with vegan cookbook author Kathy Hester. She tells us about a her newest venture, the YouTube channel The Plant Based Explorers. Kathy and her wife document their travel adventures as they explore their favorite happy places on the high seas, all while eating plant-based. The recipe she tells us about is a VERY quick and VERY easy plant-based meal that everyone will love.Kathy's Links:The Plant Based Explorers on YouTubeWebsite: HealthySlowCooking.comCookbooks: Gluten-Free, Vegan Cooking in Your Instant Pot, The Great Vegan Bean Book, Vegan Slow Cooking for Two or Just For You, The Ultimate Vegan Cookbook for Your Instant PotChristine Links:Las Vegas Fancy Foods Show ExhibitorsSurvey: COOKtheSTORY.com/2025COOKSHow To Cook Lamb ChopsWhipped Cottage Cheese with Chili OilPasta al LimoneSalmon Bites 

Discover Chef AJ's ultimate Apple Pie Rice Pudding recipe! In this video, Chef AJ shares her secrets to making a delicious and easy vegan dessert using leftover rice, frozen organic rice, and Envy apples. Learn how to create this delightful dish in an instant pot, with tips on sweetening naturally and using handy kitchen tools. Perfect for any meal, hot or cold. Watch now to transform your dessert game!#VeganDessert #ChefAJRecipes #ApplePieRicePudding

Kim Sujovolsky is an accomplished Vegan Podcaster and online Vegan Cooking Teacher. I've been following Kim for years and a member of Brownble Cooking school since November of 2018!  (That surprised me too.) Take advantage of Kim's special gift to Vedge Your Best listeners by using the coupon code VEDGEBEST for 20% off when enrolling in a program at the Brownble Online Vegan Cooking School The coupon is valid for all memberships and gifts. In the case of recurring memberships the discount is applied every renewal period for as long as they're a continuous member so it's not just the first month or year !   Connect with Kim at her website. Listen to Kim on More Plants Podcast Binge her YouTube Channel Follow Kim on Instagram and LinkedIn ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Plant Based / Vegan Life Coaching.  If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. Link Vox me on Voxer with your questions about coaching or your vegan and plant based journey.  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Https://web.voxer.com/u/molend293⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or DM me on Instagram. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠“Buy Me A Coffee” Donate Button⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook page⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

[Part 2] How To Make Vegan Soup by Brigitte Gemme at VeganFamilyKitchen.com Original post: https://veganfamilykitchen.com/how-to-make-vegan-soup-with-recipe/ Related Episodes: 705: [Part 2] One Week Of Real-Life Plant-Based Dinners by Brigitte Gemme at VeganFamilyKitchen.com 704: [Part 1] One Week Of Real-Life Plant-Based Dinners by Brigitte Gemme at VeganFamilyKitchen.com 568: [Part 2] Minimum Viable Meal Prep: Basic Plant Based Batch Cooking by Brigitte Gemme at VeganFamilyKitchen.com 567: [Part 1] Minimum Viable Meal Prep: Basic Plant Based Batch Cooking by Brigitte Gemme at VeganFamilyKitchen.com 267: [Part 2] Zero Waste Cooking For Vegans: Dos and Don'ts. By Brigitte Gemme at VeganFamilyKitchen.com 266: [Part 1] Zero-Waste Cooking For Vegans: Dos and Don'ts. By Brigitte Gemme at VeganFamilyKitchen.com 172: Plant Based Food Preparedness For Your Family: Start With a Mindset Shift by Brigitte Gemme at VeganFamilyKitchen.com 161: Vegan Cooking for Beginners - Get Started the Easy Way by Brigitte Gemme of VeganFamilyKitchen.com 149: How to Improvise a Balanced Vegan Meal from Pantry Ingredients 117: Two Plant-Based Pantry Organization Hacks to Make Whole Foods Cooking Easier by Brigitte Gemme of VeganFamilyKitchen.com   Book: Flow In the Kitchen: Practices for Healthy Stress-Free Vegan Cooking   Brigitte offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com. Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #wfpb #veganfamily #plantbasedmeals #veganmeals #soup #vegansoup #instantpot #slowcooker    

Join Anni and Tanja to discuss vegan cooking, foraging and preservation with Michelle Ott of Simply Naked bakery.

The day is closely approaching everyone! You know we've been hard at work preparing the biggest changes to Brownble since we started it and so much is coming. Click play above to learn all about it, what's new, what is included if you're already a student or member, as well as what's coming on Sunday July 7th. To learn even more about all these new updates, read our FAQ's regarding your access if you're a current student, and get on our list to receive an early bird special for the new full access membership to our vegan cooking school, click here or visit our blog at brownble.com

Send us a Text Message.Welcome to the Black Women Amplified podcast, where we spotlight extraordinary talents and inspiring stories. Today, we have the privilege of introducing Chef Nina Curtis, a culinary artist celebrated for her exceptional skill and creative prowess in plant-based cuisine.With over two decades of experience, Chef Curtis has established herself as a true connoisseur of flavor, transforming simple ingredients into extraordinary culinary delights. Her passion for plant-based cuisine has made her a respected advocate in the field, and through captivating dining experiences and enlightening lectures, she shares her profound knowledge of the immense potential of whole-plant cuisine.Chef Curtis's culinary journey has seen her assume pivotal roles, including Director of Culinary and Executive Chef positions. Having honed her craft alongside prestigious culinary establishments, she brings a wealth of expertise to each of her culinary endeavors. Her relentless dedication to executing the finest culinary practices and trends consistently delivers exceptional gastronomic experiences, leaving a lasting impact on guests.Trained by esteemed culinary and nutrition institutions and holding an MBA from Pepperdine University, Chef Curtis stands at the intersection of taste, innovation, and nourishment. She enchants palates and inspires culinary enthusiasts with her unparalleled expertise and imaginative creations.Join us as we delve into the world of plant-based cuisine with the remarkable Chef Nina Curtis on the Black Women Amplified podcast. Get ready to be inspired and enlightened by her journey and culinary genius.Please support our Sponsors:Vital Body is a nutrient company that has an incredible product called Vital Fruits and Vegetables with amazing ingredients, probiotics, and greens with no added sugar. www.blackwomenamplified.com/vitalbodyThey are offering our tribe 20% off when you use the code: monica20Unlock the potential of your voice, expertise, and perspective with Monica Wisdom's Podcasting Development Agency. Discover how podcasting can elevate your impact. Visit [link] for more info.Visit www.monicawisdomhq.comThank you for supporting our power partners.

This week on The Fell Into Food Podcast we dive into the world of plant-based cuisine with Chef Alicia Bell, the Culinary Director of the Food Service Innovation Team at the Humane Society of the United States. Chef Bell is a passionate advocate for delicious and sustainable plant-based meals, and she's here to share her expertise and inspire you on your own culinary journey. In this episode, Chef Bell will discuss her path to plant-based cooking, along with practical tips and tricks to make plant-based meals a breeze. From small swaps you can make at home to the exciting trends taking root in the food service industry, Chef Bell will show you how to embrace a more plant-based lifestyle, one delicious bite at a timeHSUS: Forward Food WebsiteThe Vegan Butcher Eleven Madison Park Bon Devil Eclipse Ice Cream Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

We're excited to be back with the incredibly talented Toushai (@toushai). Toushai is a Puerto-Rican Lesbian, multi-faceted artist known for her contributions to the QTBIPOC community through music, tattoos, and the creation of the widely popular #TEEFTuesdays.  Tune into the beautiful sounds of nature in the background as we discuss with Toushai the power of self-reflection, silence and internal healing. Toushai discusses how her music is a healing space where she processes emotions, and how she hopes to empower others by sharing her story through her songs. V and Toushai also discuss the transformative power of nature, and how a simple hike can positively affect your emotional and spiritual growth.  FEATURED GUEST: Toushai (she/her) @toushai Lesbo, artist (music/tattoo/bodyart) Sagittarius Sun/Scorpio Moon. I am Boricua from Perth Amboy / Carteret, NJ. I cook 90% of my meals all vegan/gluten free ; never tasted vegan food that taste like my grandma's food till I made mine. Raspberries make my throat small. I have 3 brothers names Luis along with my dad, uncle and grandpa, all with the same initials. Super athlete. Creator of #TEEFtuesday. EPISODE HIGHLIGHTS: 00:00 Embracing Radical Acceptance and Self-Care 00:36 Introducing the Podcast: A Queer Compass 01:19 Spotlight on Touche: A Multifaceted Artist's Journey 03:07 Touche's Personal and Artistic Evolution 07:27 From Childhood to Queer Identity: Touche's Story 10:39 Athletic Achievements and Coaching Success 15:02 Navigating Anger and Healing Through Self-Reflection 27:13 Exploring Silence, Nature, and Self-Discovery 30:02 Emotional Release Through Music 30:36 Discovering New Music and Emotional Connections 31:44 The Power of Silence and Self-Reflection 32:57 Exploring Meditation and Mindfulness 34:10 Spirituality Beyond Religion 35:35 Family's Spiritual Influence and Experiences 38:41 The Journey of Self-Discovery and Acceptance 40:19 The Impact of Reading and Personal Growth 41:40 Starting a Spiritual Journey and Embracing Nature 44:02 Transitioning to Veganism for Health 45:55 The Art of Vegan Cooking and Future Projects 47:35 Radical Acceptance and Self-Care 49:21 Closing Thoughts and Social Media Connect WELLNESS RESOURCES: Check out all the wellness resources mentioned on the podcast here THE TEAM: ♊ Host: V (All Pronouns Accepted) ⁠@lovenessmonsta⁠ ♑ Executive Producer: Stevie Cua (All Pronouns Accepted) ⁠@steviesees⁠ ♋ Producer: Leah Jackson (She/Her) ⁠@djmsjackson⁠ ♈ Associate Producer: Raphaella Landestoy (She/Her) ⁠@la.vida.bruja14⁠ CONNECT: Follow us on Instagram ⁠@questwellnesspod⁠ Be a guest on the pod ⁠questwellnesspod@gmail.com⁠ Podcast produced by ⁠pukapuka. Cover photo by Niko Storment. Music produced and composed by ⁠BASK⁠ aka Eric Guizar Vasquez (He/Him).  Episode transcripts available by email request⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/questwellnesspod/message

[Part 2] Tofu: What it Really Is and How to Enjoy It by Brigitte Gemme at VeganFamilyKitchen.com Original post: https://veganfamilykitchen.com/tofu/  Related Episodes: 161: Vegan Cooking for Beginners - Get Started the Easy Way by Brigitte Gemme of VeganFamilyKitchen.com Book: Flow In the Kitchen: Practices for Healthy Stress-Free Vegan Cooking Brigitte offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com. Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #wholefoodplantbased #veganfamily #plantbasedmeals #veganmeals #tofu

In this episode, I talk with fellow vegan/dietitian Edie Shaw-Ewald - from Nova Soctia!  Edie runs a  'Once a Week Vegan Cooking Club,' and 'The Vegan for Life Method' program. She also has a thriving Facebook community called: The Vegan Curious Community. We chat:  Edie's vegan journey  Practical vegan cooking tips  Famous vegans Edie would love ot meet, and more!  Resources Mentioned in the Episode:  Christine's 'Going Vegan: A Vegan Lifestyle Journal' (lower price till 8 pm EST 3/31/24) Vegan for Beginners Guide Eddie's Instagram Handle: @Veganforlifedietitian

In the first Vegan Pod episode of 2024, we're asking "is vegan cooking difficult?". A common stereotype is that creating vegan meals is complicated and time consuming, but is there any truth to this? As we approach the end of Veganuary, many people who are new to veganism will be deciding whether to continue the lifestyle or return to their old ways, and for a lot of people, convenience and ease can be a huge factor in this.   Vegan content creators and recipe developers, Madeleine Olivia and Johnny Morillo, join us for this episode to explore this subject and discuss how we can make veganism seem straightforward and accessible to those who might think otherwise!   The views expressed by guests on The Vegan Pod are not necessarily the views of The Vegan Society. 

Derek Tresize delineates the extensive benefits of regular strength training, emphasizing its crucial role in delaying age-related degenerations, enhancing mental health, and bolstering immune function. Through an analysis of various studies, he demonstrates that incorporating strength training can significantly lower mortality risk, even surpassing the effects of cardiovascular exercises. A must-watch for individuals aiming to expand their healthspan with improved physical function and resilience. #StrengthTraining #Longevity #Healthspan

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

While Thanksgiving weekend is still fresh in our minds, Dr. Kahn invites his wife, Karen Kahn, RN, BSN, and certified Food for Life instructor, to share insights on meal planning. Karen delves into her process of discovering new recipes, organizing meal preparation, and adapting dishes to accommodate food allergies when necessary. She emphasizes the integral role of the InstaPot in her kitchen. Additionally, Dr. Kahn discusses convenient meal delivery services like Whole Harvest and the utility of the HappyCow app for planning meals while traveling. For more resources, check out the recent article listing the top 100 vegan food and recipe sites at Food.Feedspot.

Journey with us into the culinary world of Chef Courtney Lindsey. From his fascination with vegan cooking to his love for the flexitarian lifestyle, Courtney's culinary tale is an inspiration in itself. We explore the origin of the Houston Sauce Company and Moe Better Brews, and how Chef Courtney harnessed raw vegan dishes, making them deliciously irresistible. Furthermore, we delve into the nitty-gritty of managing partnerships in business and the significance of giving credit where it's due.Brace yourselves as we uncover life beyond food and business – a tale of overcoming fears and embracing failures, a story of Courtney and Chassidy's transition to veganism and the evolution of their vegan lifestyle business, Moe Better Brews. Together, we discuss their way of tackling challenges, the importance of mentorship and professional services while starting a business and their exciting future plans. Be sure to follow @houstonmadepodcast on Instagram!EPISODE CREDITSGuest - Chef Courtney Lindsay // Mo Better BrewsProduced, and Hosted by Rusty GatesSpecial Thanks to Luke BrawnerMusic by Old Friends, New FriendsArtwork in collaboration w/ Mac Ryan Creative© 2023 Rusty Gates Media and Milieu Media Group, LLC

This week, Katie learns you mustn't squeeze when it comes to using peat free compost, as she chats with Josh Egan Wyer, Head of Horticulture at Pershore College in Worcestershire. You'll find out who supplies the Palace with smoked salmon, after hearing from Masterchef Professionals Winner, Mark Stinchombe, and yes, there really is a place for Tofu, according to Plant based Chef, Andy Tibbs from Poco Culina in Gloucestershire. Katie's also attempting a bit of Italian again, and whilst the UK wilts in temperatures of 30 degrees plus, a listener provides an unusual drink! Keep upto date with behind the scenes news, as well as links to any of Katie's guests, by following Shackbaggerly on Facebook and/or Instagram, and please spread the word about Shackbaggerly, wherever you are in the world. Thank you for listening, and see you next time. --- Send in a voice message: https://podcasters.spotify.com/pod/show/katie-johnson73/message

Life After MTV's Dirty Sanchez, features Mathew Pritchard. The crazy show ran for four years & was the UK's answer to 'Jackass'. Mathew also starred in Channel 4's 'Balls Of Steel'. Apart from being a triathlon athlete, he has also hosted the first BBC vegan cookery show & written two books. . Socials: https://instagram.com/chris.thrall https://youtube.com/christhrall https://christhrall.com . Support the podcast at: patreon.com/christhrall (£2 per month plus perks) https://gofundme.com/christhrall https://paypal.me/teamthrall ' Mailing list: https://christhrall.com/mailing-list/

Healthy Made Delicious (Whole Food Plant Based Cooking Demonstration) Join Chef AJ in this engaging video titled "Healthy Made Delicious (Whole Food Plant Based Cooking Demonstration)". Discover the secrets of a plant-based lifestyle, from SOS-Free recipes to tackling food addictions, and explore how whole foods can lead to not just weight loss but a holistic improvement in health. Embrace a culinary journey that makes healthful eating an experience of delectable delight! Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

Today, Larissa and I are thrilled to have Diane Rose-Solomon on the show. Diane's an animal rescue advocate, award-winning author, filmmaker, and the creator of "What's Plant-Based Cooking Good Looking?".  A certified Humane Education Specialist, Diane has transformed her life and others through her dedication to animal welfare and plant-based cooking. We'll talk to her about her journey of companion animal rescue and the power of plant-based cuisine. Check out the full show notes here.   

Lawyer turned vegan food vlogger? Nisha Vora's journey to creating the massively popular Rainbow Plant Life YouTube channel and community is unconventional, but it comes from a single mission:  To do good in the world and help people live their best lives.  In today's episode, Nisha shares more about her journey and how you can become a master cook in your home kitchen. 

This is a very special episode!  Jason attempts to teach Mike how to cook vegan chickpea scrambled eggs.   Will it be successful or a cooking catastrophe? 

This week I'm reprising my conversation with Alejandra Graf. Alejandra has two amazing blogs, AleCooks.com (formerly BrownSugarandVanilla.com) and her Spanish-language blog PiloncilloyVainilla.com, which are full of delicious plant-based vegan recipes. We talk about how the staples of Mexican cooking (think beans, masa, and salsas) are naturally vegan, making it relatively easy to modify traditional Mexican dishes for a plant-based diet. We also discuss tips for keeping food and cultural traditions alive through cooking and through meal time rituals.Links:Toufayan BakeriesToufayan Amazon ShopAleCooks.com (formerly BrownSugarandVanilla.com)PiloncilloyVainilla.comIG: @ale_cooksveganAir Fryer Stuffed Chicken BreastsAir Fryer Chicken FajitasAir Fryer Salmon with Crispy SkinBuffalo Shrimp EnchiladasAir Fryer Bacon Wrapped AsparagusSmoked Salmon Lettuce RollsPasta al LimoneEmail: christine@cookthestory.comIG: @COOKtheSTORYAll New Chicken CookbookRecipe of the Day PodcastRecipe of the Day Facebook Group

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

“The more you get to know your food, through cooking, the more you're going to get to know your body.”On this week's episode of the Eat Green Make Green Podcast I sit down with the fabulous Bailey Ruskus, AKA Chef Bai. Chef Bai is a holistic nutritionist, best selling author of Cook Heal Go Vegan, and host of the Plant Remedy Podcast. We talk about why a classically trained chef shifted to only cooking plants, her battle with endometriosis and how she has managed it with diet and lifestyle, the positives and negatives of birth control, why you must be your own health advocate and not rely on one type of health professional, how cooking can change your life, the energetic impact of consuming animals and dairy, and tips for growing a personal brand.Show NotesChef Bai WebsiteChef Bai InstagramChef Bai TikTokChef Bai YouTube

Milwaukee native, Adjoa Courtney, grew up begrudgingly eating the vegan fare her parents cooked for her as she was growing up. Little did she know, she'd eventually build a successful business teaching others how to successfully adopt a plant-based lifestyle.On this week's podcast, we talk with Chef Joya about her food journey, from cooking with her grandmother in the kitchen to creating meals for celebrities. Along the way, she talks about her move to Charlotte, North Carolina, the positive impact the pandemic had on her business and the approach she takes to creating plant-based fare that appeals to everyone.

Certified holistic health coach and plant-based chef, Dianne Wenz, talks about the health benefits of chocolate, sharing recipes and tips for creating healthier vegan chocolate desserts. Dianne coaches people from across the globe, supporting them in improving their health and wellbeing, as well as making dietary and lifestyle changes. Dianne is the author of The Truly Healthy Vegan Cookbook and The Big Book of Vegan Cooking. Learn more about Laura Theodore's television show, access lots of vegan recipes, online videos, cookbooks, and more at JazzyVegetarian.com Learn more about Dianne Wenz at DiannesVeganKitchen.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Wednesday, February 1st — In today's episode we talk about: Weather report: Impossible Foods to lay off 20% of workforce, Plant-Powered Dog book, mushroom mega-ranch, tech company trying to bring back extinct animals, new book in top 5 in Vegan Cooking on Amazon People are Mad that PETA Called Novak Djokovic Vegan (Sports Keeda) Why Non-Alcoholic Beer Beats Regular Beer After Exercise (Washington Post) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Join Chef Farokh Talati on our Play Me a Recipe Podcast as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you're creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Chef Val teaches how to make sugar free, vegan holiday treats, Fig Truffles and Pumpkin Not Egg Not with Aquafaba Whipped Cream Chef Valerie Wilson, also known as Chef Val, has been in the food industry since 1985. Her first job was managing a delicatessen and her second job was managing a French restaurant. She discovered macrobiotics in 1993 and worked as an assistant for a macro cooking school for two years. In 1993 she also became vegan and has lived a whole foods, vegan lifestyle ever since. She started teaching cooking classes in 1997 and still teaches in Westland, Michigan. Currently she teaches virtual cooking classes every week and in person classes monthly. Her classes focus on the health benefits of whole, organic, vegan foods and the energy of the food. Based on the ancient knowledge of the Orient, she teaches about cooking for the different seasons following the Five Transformations of Energy. Valerie offers lifestyle counseling based on food choices, she has helped people overcome illnesses such as, arthritis, cancer, diabetes, meniere's disease and allergies. For the past 20 years she has been writing for Health and Happiness Magazine, based in Marquette, Michigan. She offers personal chef services specializing in cooking for anyone who has health issues. Hosts her own radio show, REAL FOOD with Chef Val https://www.blogtalkradio.com/macrovalrealfood She has a YouTube channel https://www.youtube.com/channel/UC0Mrkgw51oB1oGucaqg-ncA And her subscription Patreon group, Chef Val's Whole and Healthy Cooking. https://www.patreon.com/user?u=63892185&fan_landing=true Substack Blog: I am the Creator of my Health https://valeriewilson.substack.com/p/arsenic-in-brown-rice She is the author of six cookbooks: Perceptions in Healthy Cooking, Healthy and Delicious Cooking Spring Season, Vegan Cooking with Kids, Year Round Healthy Holiday Dishes, Summer Season Healthy and Delicious Cooking Recipes featured during Dec. 23 appearance on Chef A.J. show, from Simply Healthy Scrumptious Desserts, cookbook released July 2022. Website: www.macroval.com and Face Book at MacroVal Food. https://www.facebook.com/macroval Recipes: Fig Truffles 1 cup dried figs (cut up) 1 T. peanut butter 1 T. applesauce 1 T water 2 oz. unsweetened cocoa bar ¼ cup brown rice syrup Put the chopped figs, peanut butter, applesauce and water in a food processor, puree until the mixture comes together. Create small round balls with the dough. You can use a small cookie scoop to create equal sized truffles. In a pan, slowly, on a low heat, melt the cocoa bar and brown rice syrup, stir once it has melted. Dip the fig truffles into the melted cocoa to cover. Put in the fridge for 30 minutes to set up. Pumpkin Not Egg Nog (makes two servings) ½ of a 12.3 oz. package silken tofu ⅓ cup pumpkin puree 1 cup oat milk beverage ⅓ cup brown rice syrup 1⁄4 tsp. cinnamon ¼ tsp. nutmeg pinch of allspice pinch of ginger Put the ingredients in a food processor, puree until smooth. Pour into a sauce pan, heat on the stove until hot. Serve either hot or put in the fridge and serve later, cold. Serve with Aquafaba Whipped Cream. Aquafaba Whipped Cream ¼ cup aquafaba ⅛ tsp. cream of tartar ¼ cup brown rice syrup Put in a mixer the aquafaba and cream of tartar. Using the whip attachment, start the mixer and slowly increase the speed until at a medium speed. Whip for approx. 10 to 15 minutes until it is fluffy and achieves stiff peaks (similar to meringue.) Add the brown rice syrup, keep the mixer on for just a couple seconds after adding the brown rice syrup. Turn the mixer off. Gently fold the mixture to make sure all the brown rice syrup is mixed into the whipped aquafaba. Serve on top of the Pumpkin Not Egg Nog and any other desserts. (You can also freeze any leftovers to create a soft ice cream.)

Today on the show, I welcome Nava Atlas, the author of many vegetarian and vegan cookbooks, with hundreds of thousands of books sold over the years. Her books went vegan at the same time she did — the early 2000s. Some include …Vegetariana (revised and updated)Plant-Powered Protein5-Ingredient VeganPlant PowerWild About GreensVegan Holiday KitchenVegan Soups and Hearty Stews for all SeasonsShe has been featured or contributed to several publications including The New York Times and the Washington Post. Her recipes and vegan living tips have been featured or cited in numerous publications and she's been a guest on countless radio shows and podcasts.Her involvement with the vegan movement and women's issues overlaps with my work as an artist. It's all under the umbrella of social justice. Her work has been shown in numerous galleries and museums and is in a number of public and university collections.In addition to her involvement in all things vegan, she also creates visually driven books. These have include Secret Recipes for the Modern Wife, a darkly humorous look at the gender roles through the lens of a faux 1950s cookbook and The Literary Ladies' Guide to the Writing Life (2011), which explores the creative processes of twelve classic female authors through their letters, journals, and interviews. The website that grew from this book is Literary Ladies Guide, which strives to be the most comprehensive resource on women's classic literature. Here's the New Moon Astrology from Tanaaz at Forever Conscious.Our show music is from Shana Falana!Feel free to email me, say hello: she@iwantwhatshehas.org** Please: SUBSCRIBE to the pod and leave a REVIEW wherever you are listening, it helps other users FIND IThttp://iwantwhatshehas.org/podcastITUNES | SPOTIFY | STITCHERITUNES: https://itunes.apple.com/us/podcast/i-want-what-she-has/id1451648361?mt=2SPOTIFY:https://open.spotify.com/show/77pmJwS2q9vTywz7Uhiyff?si=G2eYCjLjT3KltgdfA6XXCASTITCHER: https://www.stitcher.com/podcast/she-wants/i-want-what-she-has?refid=stpr'Follow:INSTAGRAM * https://www.instagram.com/iwantwhatshehaspodcast/FACEBOOK * https://www.facebook.com/iwantwhatshehaspodcastTWITTER * https://twitter.com/wantwhatshehas

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

This week, we're getting deep into the incredibly soulful world of vegan cooking with Hannah Che and Chef Danny Bowien

This week journalist, vegan activist, media mogul, and the founder and managing editor of UnChainedTV a plant-based streaming network, Jane Velez-Mitchell joins Muñoz for a meat-free good time! Join them as they travel through Jane's career and talk all about climate change, veganism, coming out, the politics of food, and of course her fab new network, UnchainedTV.You can show Jane all the love via unchainedTV's Instagram @unchained_tvSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.

TVC 589.4: Ed welcomes renowned vegan chef Josie Clemens, co-creator of, and head judge on, Peeled, the very first all-vegan cooking competition show, and the first cooking competition show to feature an all-vegan cast. The first episode of Peeled will stream live on Saturday, Sept. 24 at 9pm ET 6pm PT at PeeledShow.com. The entire first season of Peeled will then become available for viewing on demand Sunday, Sept. 25 on Unchained TV. (You can find the Unchained TV channel on Roku, Apple TV, and your Amazon Fire Stick.) If you listen to us in Southern California, or plan on being in L.A. in late September, you can attend the premiere night festivities for Peeled, which will take place Saturday, Sept. 24 at the Directors Guild of America, 7920 Sunset Blvd. in Los Angeles, CA beginning at 4pm. Guests will have an opportunity to meet Chef Josie and the entire cast of Peeled while also enjoying beer, wine, spirits, plus vegan hors d'oeuvres crafted by the show's contestants. Check out PeeledShow.com for more information. Want to advertise/sponsor our show? TV Confidential has partnered with AdvertiseCast to handle advertising/sponsorship requests for the podcast edition of our program. They're great to work with and will help you advertise on our show. Please email sales@advertisecast.com or click the link below to get started: https://www.advertisecast.com/TVConfidentialAradiotalkshowabout Learn more about your ad choices. Visit megaphone.fm/adchoices

We welcome vegan chef and Peeled head judge Josie Clemmons.  Josie has appeared on Hell's Kitchen, and the upcoming Vegan Cooking competition Peeled!  Josie sat down with Jason and Justin to talk about her journey as a vegan chef, what the experience on Hell's Kitchen was like for someone who's Vegan.  Also we learn so much about her journey to her upcoming debut as Head Judge of Peeled.  The show will stream simultaneously online on peeledshow.com and launch 24 hours post-premiere on Unchained TV, which is available on Amazon Fire, Roku and Apple TV. “Plant-based culinary arts deserve a place at the table in the popular cooking competition genre, which is why I was delighted to learn about a network pickup of another plant-based cooking show, even if its cast isn't entirely vegan,” Simmons said, “It is great news that major networks and streaming platforms are finally seeing the value of programming for audiences interested in exploring this lifestyle. But I'm proud that we were the first, and I look forward to seeing more vegan programming in the future.  Follow Josie @VeganChefJosie Go to https://www.peeledshow.com/ for more information   Follow us @3geekspodcast Follow Jason @3geeksjay   #Vegan #VeganCook #cookingcompetition

Plus, they've got book updates and new milestones to share.DIS/Honorable Mentions JH:dm: Texas, where nine “educators” proposed updating the state's social studies curriculum to refer to slavery as “involuntary relocation”.NBC News articlehm: Darian Aaron for winning an NLGJA Award, charles (appointment)hm: Tabitha BrownNew line in Target, And her Food Network show It's CompliPlated will premiere August 11th. It's the first plant-based competition show on The Food network hm: intentionally excluded/exploited communities TAHM: Tom Swift canceledBlack History is Happening Every Day!Vicente Lusitano the first known published Black composer Our Sponsors This WeekGo ahead and @ usEmail: FANTI@maximumfun.orgIG@FANTIpodcast@Jarrett Hill@rayzon (Tre'Vell)Twitter@FANTIpodcast@TreVellAnderson@JarrettHill@Swish (Senior Producer Laura Swisher)FANTI is produced and distributed by MaximumFun.orgLaura Swisher is senior producer Episode Contributors: Jarrett Hill, Laura Swisher, Tre'Vell AndersonMusic: Cor.eceGraphics: Ashley Nguyen

This week I have Krimsey Lilleth. She's the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook.On the show, we talk about opening a restaurant, and then the decision to close it. We also discussed the process of writing a cookbook, But the main thing I wanted to talk about was Krimsey‘s decision to leave social media. Today it seems like you have to have a strong social media presence if you want to have your business succeed. But it's definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I'd love to hear what you think. Are we all just caught up in the hamster wheel, and it's a huge waste of our time?Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com1-800-995-2138 extension 705https://www.uspca.com/===========Krimsey Lilleth===========Krimsey's WebsiteBuy The Cajun Vegan Cookbook==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites