Podcasts about vegetarian cooking

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

Anyone who loves good food will enjoy this lively conversation with Jenny Rosenstrach, the author of numerous cookbooks including the just-published The Weekday Vegetarians Get Simple and a mother runner. With hosts Sarah Bowen Shea and Tish Hamilton, Jenny details:  -why she morphed to being a late-afternoon runner;  -how to significantly dial back a dependence on meat;  -various ways to get flavor + umami without animal products;  -satisfying vegetarian protein options; and,  -the “fairy dust” you should be adding to every salad!    Before Jenny joins at about 15:18, the hosts, who are both training for races, share their playlist strategies. In Miles of Books at the end of the episode, Coach Liz discusses two books about excellence. Please subscribe to the 3x/week Another Mother Runner newsletter.    When you shop our sponsors, you help AMR. We appreciate your—and their—support!   Get $20 off 1st purchase of $35+ AND  a 10% lifetime discount at fuelgoods.com/AMR Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest today is one of my favorite members of the culinary elite: Martha Rose Shulman, an award-winning author of more than twenty-five cookbooks, including The Simple Art of Vegetarian Cooking, The Very Best of Recipes for Health, Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine (named one of the 6 best vegetarian cookbooks of the last 25 years by Cooking Light Magazine), Mediterranean Light, Provençal Light, and Entertaining Light. For eight years she wrote the feature entitled Recipes for Health for the New York Times. She has over 1,500 recipes featured on the NY Times Cooking website. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean, inherently healthy cuisines with big flavors.Photo courtesy of Martha Rose Schulman.Let's Talk About Food is Powered by Simplecast.

We raise a glass at the Sicilia en primeur wine fair in Taormina, visit Japanese outdoor brand Snow Peak's flagship shop, which showcases the company's culinary focus, and discover a new book on vegetarian cooking from Japan.See omnystudio.com/listener for privacy information.

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni Watch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Mark and Kate talk to cook and food writer Hannah Che about personal food choices vs. community, what exactly makes cooking vegetables so different from cooking meat, and the three categories of vegetarian Chinese cooking.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chinese-vegetarianSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Episode 104 November 25, 2022   On the Needles 3:50 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     The Lopapeysa Sweater: A Journey North in Search of Iceland's Iconic Knitwear By  Toni Carr (Author), Kyle Cassidy (Photographer)   Tii Pullover by Joji Locatelli, Machete Shoppe Dirty DK in Eucalyptus   Easy Stripes Blanket by Joan of Dark aka Toni Carr, Knit Picks Brava Worsted in  Currant and Dove Heather, Caron Simply Soft in Bone   Rose Cottage Cowl by Helen Stewart, Yarn Love Charlotte Bronte Aran in Sugarplum (2013)-- DONE!!   Simple Baby Cap by Susan B. Anderson, Sunsoaked Yarns Sock in Christmas Traditions– DONE!!  On the Easel 12:36 Gouachevember! Birds + Breakables! Both on my Instagram account. On the Table 19:20   Lentil and porcini/shiitake ragu from Simple Pasta   Celery root salad from Vegetarian Cooking for Everyone Sprout and artichoke gratin from Vegetarian Dinner in the Oven by Rukmini Iyer   I made BEANS! + chili   Egg Cup for breakfast   Thanksgiving: green beans, Brussels Sprouts, gravy on-site. On the Nightstand 35:00 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Goodreads best of the year voting is available   The House of Always by Jenn Lyons Into the Wind Wracked Wilds by A. Deborah Baker The Atlas Six by Olivie Blake A Sentimental Education by Hannah McGregor The Verifiers by Jane Pek Best of Friends by Kamila Shamsie (home fire, zahra, maryam)   Shrines of Gaiety by Kate Atkinson Plus: National Kidney Foundation Author's Luncheon (see gift list) Michael Krazny's podcast: Grey Matter All Wrapped Up 51:44   Yarn watch!   Lantern Moon sheep notions holder   katrinkles Giftable Bundles Holiday yarn cutter Stitch Marker Advent Calendar    A great task light: Daylight Slimline 3 Lamp Sketchbooks: Ferris Wheel Press, Kunst & Papier Brushes: Trekell Brushes, artist sets   Julia Turshen cooking class   Ember temperature control coffee mug   Cocktail kits  Camp Craft Cocktails Old Fashion in a jar   Dear San Francisco at Club Fugazi Brightland Olive oil sets Trivets: Futagami and Yonder/Linda Fahey Measuring Spoon! (cannot find where to buy…) Honeys, mustards, hot sauces, spices, salts, bitters, etc. And Sfoglini Cascatelli   A Reader's planner for 2023: (weekly spread) by Grettel Castro Bookends ex. ampersand   Bookish Gifts: Still Life, Emma Carlisle's sketchbooks Smitten Keepers, The Tucci Cookbook, A Good Day to Bake  Desert Star by Michael Connelly Musical Tables: Poems by Billy Collins The Candy House by Jennifer Egan Song of the Cell by Siddhartha Mukherjee On the Rooftop by Margaret Wilkerson Sexton

Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.  Referenced in this episode Hetty's new book, Tenderheart pre-orderHetty's recent book, To Asia with Love Kristen's Simply Genius CookbookGenius-Hunter Extra CreditHetty's InstagramHave 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

In this episode, host David Crowley from Cooking Chat talks with Shruthi Baskaran from Urban Farmie about ideas for the vegetables in the final CSA pickup of the 2022 season. They also discuss how Shruthi's background and travel influence her cooking. How Shruthi's study of the intersection of energy and agriculture led to her interest in food waste. Shruthi's interest in food systems topics. Starting to cook up a storm living on her own after college. How to store Brussels sprouts, and good ways to cook them. Cooking vegetarian meals that will appeal to meat eaters. The ways Shruthi's South Indian heritage and her husband's Nigerian roots influence her cooking. Ways to use different types of peppers to gradually increase the spiciness of your cooking.  

Referenced in this episode Check out her book, Classic Indian Vegetarian and Grain Cooking  for the recipes mentioned in this episodeGenius-Hunter Extra CreditMake Julie's Sarsoon ka Saag recipe from last week's conversation and watch Kristen make it (food52)Check out ALL the Green Scene articles and recipes on the Food52 blogMore! Food52 Cannabis recipes: What to serve at a Cannabis Dinner PartyHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts.  Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie SahniWatch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts.  Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie SahniWatch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni (watch this recipe)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with Julie Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

There's a million different things you can do with veggies —if zucchini-peel pasta, cabbage/lettuce wraps and all the ways you can make stir-fry gets you excited, then this is worth a listen.

Mentioned in this episode:Butternut Squash Lasagna recipe (as shared on Food to Love)Radicchio & Pickled Radish Salad recipeChef Neal Harden's Whole Roasted Cauliflower with Turmeric-Tahini Sauce & PistachiosRaspberry & White Chocolate Tart with Cocoa Crust recipeHow to whip coconut cream into, well, whipped coconut creamSeeded Brown Rice Crackers recipeHeirloom Bean Bourguignon recipe (as shared onThe Full Helping)A very special thanks to author and Food52 Resident Amy Chaplin for sharing so much veg-spo, and also to our listeners who called in their questions! Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We'll get to the bottom of it together.If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

Mentioned in this episode:Butternut Squash Lasagna recipe (as shared on Food to Love)Radicchio & Pickled Radish Salad recipeChef Neal Harden's Whole Roasted Cauliflower with Turmeric-Tahini Sauce & PistachiosRaspberry & White Chocolate Tart with Cocoa Crust recipeHow to whip coconut cream into, well, whipped coconut creamSeeded Brown Rice Crackers recipeHeirloom Bean Bourguignon recipe (as shared onThe Full Helping)A very special thanks to author and Food52 Resident Amy Chaplin for sharing so much veg-spo, and also to our listeners who called in their questions! Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We'll get to the bottom of it together.If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 2:03) before starting the episode.Spicy Apricot-Glazed TempehServes 21 (8-ounce) package Lightlife Original Tempeh1/4 cup plus 1 tablespoon apricot jam1 tablespoon lime juice1 tablespoon tamari or low-sodium soy sauce1 teaspoon freshly grated ginger1/2 fresh red chile, finely mincedTablespoon canola oilSesame seeds, for garnishCut the tempeh into ½-inch cubes.Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.Prepare the glaze: In a bowl or glass container, mix together the apricot jam, lime juice, tamari, ginger, and red chile using a silicone spatula.If steaming the tempeh, remove it from the steamer basket and drop the tempeh into the apricot glaze mixture. Toss the tempeh until coated.Cover the bowl with a plate. If using a glass container, put the lid on. Let the tempeh marinate for 30 minutes or up to 8 hours. If you choose to marinate your tempeh for more than 30 minutes, place it in the refrigerator.After your desired marinating time has passed, heat canola oil in a medium or large sauté pan on medium heat. Once hot, drop the tempeh along with the apricot glaze into the pan and cook for 10 minutes or until there is no more sauce in the pan and your tempeh is golden-brown in color and charred in some places. Stir regularly through the cooking time using a silicone spatula.Serve immediately with rice and your favorite vegetables, and garnish with sesame seeds.

This episode of Big Blend Radio's "Eat, Drink & Be Merry" Show features Ruth Milstein, author of the Gourmand award-winning book, “Cooking with Love: Ventures into the New Israeli Cuisine.” Ruth shares how to make her recipe, Spicy Chickpea-Rice Burgers with BBQ Sauce. See the recipe here: https://blendradioandtv.com/listing/spicy-chickpea-rice-burgers-with-bbq-sauce/ 

We talked about publishing short Kindle books last month. If you publish short books, I recommend creating a Kindle series around your main topic.  Your series title can be related to your main topic.  Then, each small book can focus on a specific problem within that topic.   Publishing a book series helps you build authority in that niche; people will eventually know that you know your stuff.   One of the first series that I created was my vegetarian cookbook series.  There were seven books in the series and they sold really well.  Each book in the series then promoted the others.  Instead of having one cookbook with ALL the recipes, I broke it down by topic as follows: Breakfast Recipes Lunch Recipes Main Entrees Appetizer Recipes Salad Recipes Soup, Stew, and Chili Recipes The Ultimate Guide to Vegetarian Cooking with ALL the recipes By now, you should be getting the idea. What seems to work best is when you have six or seven books in the series.  That seems to be the sweet spot, where Amazon starts promoting the other books for you and doing some advertising for you. They do this by displaying your book on “Customers who bought this also bought” or sending out promotional emails about your books.  You may think that six to seven books sound like too much work!  However, if you think about writing 10,000 words per book or 60,000-70,000 words for the entire series, this is less content than some full-length novels.  Therefore, when writing a Kindle series, think about it as if you are writing one big book in small chunks of six or seven smaller eBooks.   It is powerful.  I want you to really consider writing a series and finishing one book per month.  If you do this, your entire series will be finished in less than seven months.   And the benefits of publishing your series can last a lifetime.  Here are just a few of the benefits possible to you as a Kindle author: Credibility Authority in your niche Exposure for your business  Reach more people with your message (even internationally) Get leads for your business, 24/7, on autopilot Find new clients for your services Diversify your income And more! Download Your Publishing Map If you want to write and publish a book but don't know where to start, this Publishing Map is for you. You will learn Shelley's 9 simple steps inside her publishing map that will help you gain clarity on your next steps. Download it now for free here: https://www.trainingauthors.com/publishing-map/ 

We really like digressions, and going off-script once in a while to chase after things we find while researching for episodes. So we thought we'd do the occasional minisode in the middle of the episodes, and go down the proverbial rabbit-hole sometimes to bring you good stuff we encounter along the way. In this first-of-its-kind minisode, Payal talks about a squillian different things you can do with your veggies besides make sabzi in the conventional sense of the term - if the thought of zucchini-peal pasta, cabbage/lettuce wraps and the sheer number of ways you can make stir-fry gets you all excited and intrigued, then you'll definitely find this one worth a listen. Needless to say we'd really like to know about the wacky stuff you do with your vegetables - you're very welcome to share what you think with us on our social media: Facebook: https://www.facebook.com/RasoiKeRahasya/ Instagram: https://www.instagram.com/rasoikerahasya_/ --- Send in a voice message: https://anchor.fm/rasoi-ke-rahasya/message

This week, we spend an hour with Deborah Madison, the legendary chef and cookbook author who helped revolutionize vegetarian cuisine in America.

Have you decided to start eating healthier in the New Year? Do you want to incorporate more wholesome foods into your diet without spending hours in the kitchen, yet still enjoying meals that are as delicious as they are nutritious? Have you considered adding more vegan options to your menu but aren’t yet sure how to do it? If so, you won’t want to miss this show! Nava Atlas, celebrated vegan and vegetarian cookbook author has just come out with her latest masterpiece, Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives. This book is packed with mouth-watering, scrumptious recipes that are guaranteed good for you. And, even better, they’re easy to make and super delicious! So tune in and hear Nava share her tips for creating tasty, nutritious soups, casseroles, breakfast treats and more!

“Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s … Continue reading → The post Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One appeared first on SoCal Restaurant Show.

“Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s … Continue reading → The post Show 405, December 26, 2020: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two appeared first on SoCal Restaurant Show.

Deborah Madison has been a beloved figure in the American food scene for decades, first making her mark as chef of the seminal vegetarian restaurant Greens in San Francisco, and as author of such classic cookbooks as The Greens Cookbook and Vegetarian Cooking for Everyone. In her new memoir An Onion in My Pocket, Deborah shares stories and reflections on her life and career to-date. It's a wonderful, evocative book that also tracks the American food revolution. For a rewarding way to support restaurants at this difficult time, please check out Restore, a new website offering curated products and exclusive events from chefs and restaurants. (It's supported by our promotional partner, S.Pellegrino.)Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Deborah Madison by Doug Merriam)

Wow. This was a timely episode, it's as if we planned it between Thanksgiving and Christmas! Tommy (from The Curiosity Hour Podcast) gave us the proverbial cookbook for Vegetarian Cooking, and boy howdy, we had ourselves a week! Enjoy!Follow us on Twitter: https://twitter.com/like2likethingsor Instagram: https://www.instagram.com/like2likethings/Support us via Patreon at: https://www.patreon.com/IliketolikethingsCall the LikeLine at (661) 279-0130Thank you to Bensound.com for the use of our music!

Darina Allen, Ballymaloe Cookery School, JP McMahon, Aniar Restaurant, Galway

Over the next few weeks, we're taking our discussion of secondary foods—those we put in our mouths—to the next level and talking about SOLE food. This week, we take on the "s" word: seasonal. related episodes Check out episodes 12–18, 20–24 resources Upcoming virtual events Fl!p Your K!tchen cookbook Alice Waters, Chez Panisse Vegetables Deborah Madison, Vegetarian Cooking for Everyone, Local Flavors, and Vegetable Literacy Schedule a YOURstory session --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/liza-baker/message Support this podcast: https://anchor.fm/liza-baker/support

Episode 43   June 25 2020 On the Needles 2:45 Note: my pattern links go to Ravelry.  I’ve switched back to Classic View but not sure that will hold on your device.  Please be careful if you are having problems with the new format!   Everyday Lined Hat by Denise Bayron, cascade 220 in blaze -- DONE!    All the baby hats   4 Day KAL (this is not a Rav link)   Porthole Cowl by Knitting Expat Designs, Three Irish Girls Yarn: Adorn Sock in Maple Vanilla mini set (2009), Westerly Sea Sock in Ocean Gradient (merino/sea cell- natural seaweed fiber, 2010)   On the Easel 16:32 #100DayProject is 100 Joyful Things  paused for anti-racism awareness. The Good Ship Illustration class Working on watercolor grid pad from Case for Making. June is “produce” with Daria. We’re calling it Gouache Grid. Skillshare class Illustration Practice: Lettering & Florals with Adobe Fresco by Dylan M. Limn + Latitude is coming back, and I’m headed* to…Japan!  (*not really, just in spirit, art, literature, & cuisine). On the Table 24:36   Kale mushroom tacos from Now & Again by Julia Turshen (this recipe is not the one I made but I thought about making)   Zucchini rice gratin from Vegetarian Cooking for Everyone by Deborah Madison   Father day feast from Now & Again by Julia Turshen   Boys switched methods! Dec: crackin’ good burger Dash: sesame chicken   Chicken Parmesan and cherry pie   Pizzas made at home on the pizza stone. Mitchell’s Ice Cream Rice bowls with Crispy Tofu from Cookie + Kate, 9-minute eggs, roasted vegetables. Queen of Monrovia hamburger, anyone? On the Nightstand 42:15 Bring Down the Duke by Evie Dunmore  Henna Artist by Alka Joshi New Waves by Kevin Nguyen I’d Give Anything by Marisa de los Santos Song of Solomon by Toni Morrison The Vanishing Half by Brit Bennett Japanese Ghost Stories by Lafcadio Hearn Wind Up Bird Chronicles by Haruki Murakami Bingo 1:01:23 Starts friday evening may 22, ends Sept 7 Need to post a photo of completed Bingo with #CCRRsummerbingo2020 to instagram or Ravelry  

In this episode we chat to Veet Karen from Veet's Cooking School. Her cooking school motto is "cooking for a world without hurt" and she has a peaceful passion for eradicating the idea that being a vegan means an unhealthy or imbalanced diet. Veet's love and passion for high quality food, mixed in with her knowledge of wholesome, healthy, vegan fare and as she say 'as well as her taste buds desiring only the most heavenly of experiences', makes a wonderful recipe for fabulous meals and food every time. This episode is a fantastic conversation about how to cook creatively to reduce food waste; how to use a recipe even if you don't have any of the ingredients; and how to get enough protein in a vegetarian or vegan lifestyle. It is packed full of great ideas and useful resources. To obtain the show notes with more information and links from this episode, and others, visit www.storednaturally.com/GutsyMattersPodcast. Find us on FB https://www.facebook.com/storednaturally/ and on IG @storednaturally

Have you decided to start eating healthier as you age? Do you want to incorporate more nutritious foods into your diet without spending hours in the kitchen? Have you considered adding more vegan options to your menu but aren’t yet sure how to do it? If so, you won’t want to miss this show! Nava Atlas, celebrated vegan and vegetarian cookbook author has just come out with her latest masterpiece: 5-Ingredient Vegan. This book is packed with mouth-watering, scrumptious recipes that are guaranteed good for you. And, even better, they’re quick, easy to make and super delicious!  So tune in and hear Nava share her tips for creating tasty, nutritious appetizers, soups, grain dishes, wraps and more!

Join hosts Nancy Reid & Lisa Smith, the mother-daughter travel team and publishers of Big Blend Radio & TV Magazine and Parks & Travel Magazine for Big Blend Radio’s Eat Drink & Be Merry show! On This Episode: - Ricotta Gnocchi alla Checca with 5-Star Chef Ivan Flowers - Stuffed Mushrooms with Ruth Milstein, author of “Cooking with Love: Ventures Into the New Israeli Cuisine.” - Versatile Vegan Meatloaf with Chef Jeremy Manley, owner of Jeremy’s on the Hill California Bistro, in Julian, California. - Featured music includes “La Ville de Saulieu” by Wally Lawder, “Holy Water” by Allison August, and “Recipe” By Sam Llanas. Thank you to San Benito Bene in Hollister, California for sponsoring this episode. 

Chef Ashlee Stewart stops by to tell us about her journey into cooking through her grandmother's love and to talk about vegetarian and vegan cuisine. Support the show (https://www.etsy.com/shop/SmallwoodMedia)

Leslie Cerier is an international gourmet personal chef, educator, cookbook author and recipe developer. She specializes in vegetarian, vegan and gluten-free whole foods and organic cuisine.  Leslie is a pioneer and national authority on gluten-free cooking and baking, the entire spectrum of whole grains, and cooking with wild foods. ​By the ​end of this episode, you'll be salivating and ready for ​some wonderful vegetarian food. ​Show Notes: https://plantloveradio.com/7

Host Marie Hulett along with her husband Jeffrey Isbell and her daughter Ariana Isbell discuss Halloween safety with Orange County Register Pets Columnist, Maryanne Dell.  Ariana shares her favorite, ghoulish vegetarian treat recipe.  Operation Jungle book leads to the arrest of wildlife smugglers.  New California las prevents puppy mills pets from being sold in pet stores.  Plus adoptable pets.

Full show notes here. Sarah Britton of My New Roots was one of the first food blogs I started following over 7 years ago. Sarah didn't know it at the time but she was my holistic habits mentors - teaching me from a far everything from how to cook quinoa, to the wonder that is nutritional yeast and other kitchen tricks I had never heard of. Now, years later, her blog has become hugely popular, she's become a mother to a beautiful baby boy, has written two books, and her business has expanded beyond what she had ever expected. In this conversation we explore topics you may expect like healthy habits both in the kitchen and in everyday life. But we also talk about things you may not have expected like manifestation, travel and living abroad, and our mutual love for Abraham Hicks. There is something for everyone in this conversation and honestly we could have talked for hours more. Take a listen and let us know what you think in the Facebook Group. If you loved the episode and have more questions that we didn't cover post them there . I've also got a couple events coming up I hope to see some of you at! If you haven't already be sure to scroll to down below to see them listed under "Cool Things to Check Out". — Show Sponsors 

This week on Eat Your Words, host Cathy Erway is joined in the studio by Chitra Agrawal, the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus.

Whether you're the only vegetarian or vegan in your household or, you're living single, it can be tough to resist the temptation of processed foods, fast foods, or cereal for dinner! Vegetarian cooking for one can definitely be a challenge. … Vegetarian Cooking for One (VZ 125) Read More » The post Vegetarian Cooking for One (VZ 125) appeared first on Vegetarian Zen.

  In this episode of the Vegetarian Zen podcast, we tackle vegetarian cooking for one (and vegan cooking, too!). Just because it's just you doesn't mean you should cave in to fast food, or maintain a steady diet of breakfast cereal!  We share some simple tips to keep you eating healthy meals.   Thanks for […] The post VZ 125: Vegetarian Cooking for One appeared first on Vegetarian Zen.

Whether you’re the only vegetarian or vegan in your household or, you’re living single, it can be tough to resist the temptation of processed foods, fast foods, or cereal for dinner! Vegetarian cooking for one can definitely be a challenge. You can listen to us talk about tips for cooking for one here or read … The post Vegetarian Cooking for One (VZ 125) appeared first on Vegetarian Zen.

Entrepreneur and vegetarian chef Stephanie Goldfinger discusses organic cooking, vegetarian traveling, teaching, dating and more! She also shares her top five must-haves in the kitchen and how to get kids to eat their veggies! Find out more at www.FoodHealsNation.com/podcast/1  Being hailed as "Sex and the City for Food," The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU! The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy- two self proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues- from picking the best non-toxic makeup and getting rid of wrinkles naturally to learning about the benefits of a plant-based diet and the healing power of nutrition.

The days are getting longer, and that’s welcome news for humans and chickens alike. More daylight means hens have more time to eat bugs. That additional protein makes for richer eggs with deeply orange yolks. Here’s a suggestion on what to do what all that springtime bounty of eggs: Make a frittata. The egg dish is a favorite, fast weeknight meal in Martha Rose Shulman’s household. “[Frittatas] are very forgiving, and they’re a great vehicle for vegetables,” said Shulman, the author of The Simple Art of Vegetarian Cooking and the "Recipes for Health" columnist for The New York Times. She recommends frittatas as a great way to highlight seasonal vegetables or whatever is wilting in your crisper drawer. Even leftover risotto can take a starring role. Shulman does advise blanching greens before adding them into the egg mixture. Otherwise they’ll release water while being cooked and make the dish a watery mess. The template recipe below sketches out the basics and is easily adaptable to whatever ingredients are on hand. Mix together eggs, vegetables, a little milk, and seasoning, and then pour the whole mixture in a hot oiled pan. “You shake it a little bit so that it’s a little bit fluffy,” explained Shulman. “But what you want to be doing is cooking layers — just for the first minute or two. And then you’ve got a couple of layers of egg cooked. And then what I do is I turn the heat down very, very low, and I put a cover over the pan for 10 minutes and just let that cook through.” At that point, she fires up the broiler. Once the frittata is mostly set and there’s still a little runny egg on top, Shulman runs it under the broiler to finish it off. “Usually it doesn’t take more than a minute to set that top layer,” she added. Those who prefer runny eggs can even skip the broiler step. A fully set frittata has the advantage of being portable, though. “Ideally, you will let it sit for at least 10 or 15 minutes before you either slide it out of the pan onto a platter or just cut it into wedges,” explained Shulman, who often slices the frittatas into diamond shapes to serve as appetizers. Frittatas serve as a particularly versatile party food. Not only are they portable and pretty, they’re also best enjoyed at room temperature. “It was a dish that farm workers would take out to the fields and have as their sort of late morning meal in the fields because it’s so portable,” Shulman said. “I do frittatas for entertaining all the time.” Basic Frittataby Martha Rose Shulman from The Simple Art of Vegetarian Cooking  MAKES ONE 2- TO 8-EGG FRITTATA This template gives you instructions for making a range of serving sizes, from the 2-egg frittata for one to an 8-egg frittata for six--or for a crowd if you serve it as an appetizer. The technique for a frittata containing more than 4 eggs is a little different for a 2- or 4-egg frittata, because the smaller frittatas cook more quickly and don't require any slow, covered cooking. I finish larger frittatas under the broiler. 2 to 8 eggs Salt and freshly ground pepper 1 to 2 tablespoons milk (2 percent or whole; I use 1 tablespoon for every 4 eggs) The filling of your choice (see variation recipes, pages 73-77) 1 tablespoon extra virgin olive oil 1. Beat the eggs in a large bowl. Stir in salt and pepper to taste, the milk, and filling. 2. Heat the olive oil over medium-high heat in a heavy 8-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and seizes at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. During the first few minutes of cooking, shake the pan gently and tilt it slightly with one hand while lifting up the edges of the frittata with a wooden or heatproof silicone spatula in your other hand, letting the eggs run underneath. 2- OR 4-EGG FRITTATA: Use an 8-inch skillet. A 2-egg frittata will be done quickly, with just the tilting of the pan and letting the eggs run underneath until it is no longer or only slightly moist on the top (the way the French like them). Once it is set, slide it out of the pan onto a plate. If you do want to brown it on the other side you can flip it over, either with a spatula or by pushing the pan away from you, then with a quick jerk of the wrist quickly pulling it toward you and jerking the pan upward at the same time. Cook for only a few seconds on the other side, then reverse out of the pan. You will probably want to flip a 4-egg frittata and cook it on the other side. (Or you can run it under the broiler briefly, see Step 3). To flip it: Use a wide spatula or the jerking motion I just described. Or, slide it onto a dinner plate or a saucepan lid with a handle (this is handy; in Spain they have a special implement that looks like a lid, just for flipping tortillas), then place the pan--upside down--over the plate or lid. Being careful not to touch the pan, hold the plate (or lid) and pan together, flip the pan back to its upright position, and place on the stove. (I can do this with an 8-inch pan, but not with a larger one.) Cook on the top of the stove for another minute or two to set the eggs. Slide out of the pan onto a plate or platter. Continue with Step 4. 6- OR 8-EGG FRITTATA:For larger frittatas, after the bottom has set, you will cover and cook the frittata over low heat before finishing under the broiler. Use a heavy 10-inch nonstick skillet. Begin cooking as directed in Step 2. Once a few layers of egg have cooked during the first couple of minutes on the stove, turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook for 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata by sliding your spatula between the bottom of the frittata and the pan, tilting the pan and allowing egg on the top to run underneath, so that the bottom doesn't burn. It will, however, turn golden. The eggs should be just about set, with a thin wet layer on top; cook a few minutes longer if they're not. 3. Meanwhile, heat the broiler. Uncover the pan and place the frittata under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (it can brown in spots and puff under the broiler, but burnt eggs taste bitter). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes or up to 15. Loosen the edges with your spatula and carefully slide from the pan onto a large round platter. 4. Allow to cool completely if desired. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold. ADVANCE PREPARATION: In Mediterranean countries, frittatas are served at room temperature, which makes them perfect do-ahead dishes. They'll keep in the refrigerator for 2 to 3 days. They do not reheat well but they're good cold or at room temperature. 8-Egg Frittata with Asparagus, Fresh Peas, Tarragon, and Chivesby Martha Rose Shulman from The Simple Art of Vegetarian Cooking  MAKES ONE 10-INCH FRITTATA, SERVING 4 TO 6 You can get asparagus pretty much year-round in natural foods markets and supermarkets, and in California it's almost always available at farmers' markets. But it's a spring and early summer vegetable in temperate climates, as are peas. Make the Basic Frittata template (above) with the following filling ingredients and specifications: 3/4 pound asparagus, trimmed 3/4 cup shelled fresh peas (1 pound in the pod) 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 1/4 cup freshly grated Parmesan (optional) 1. Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain, and pat dry. Cut into 1/2-inch slices. Steam the peas for 5 minutes, until tender. 2. In Step 1, use 8 eggs, 2 tablespoons milk, and 1/2 teaspoon salt. Stir in the chives, tarragon, asparagus, peas, and Parmesan (if using). 3. Proceed with Step 2, using a 10-inch skillet, then follow the recipe instructions for a 6- to 8-egg frittata. ADVANCE PREPARATION: The asparagus can be prepared a day ahead and kept in the refrigerator. The frittata can be prepared several hours or even a day ahead, covered, and refrigerated until shortly before serving. It does not reheat well but it's good cold or at room temperature.

  Today Laura Theodore, the Jazzy Vegetarian welcomes Vegetarian Nellie McKay who has won a Theatre World Award for her portrayal of Polly Peachum in the Broadway production of The Threepenny Opera and performed onscreen in the film PS I Love You. We’ll chat about her new CD, Home Sweet Mobile Home and we’ll share fun recipes! McKay has written original music for the Rob Reiner film Rumor Has It and has contributed to the New York Times Book Review. Her music has also been heard on the TV shows Weeds, Grey’s Anatomy, NCIS, Privileged and Nurse Jackie.Nellie has appeared on numerous TV shows including Late Show with David Letterman (with the Brooklyn Philharmonic), The View, Late Night with Conan O’Brien, Late Late Show with Craig Ferguson, Live with Regis & Kelly and CBS Saturday Morning. Nellie recently finished contributing to the soundtrack for the HBO series Boardwalk Empire.  A recipient of The Humane Society’s Doris Day Music Award in recognition of her dedication to animal rights, Nellie is known as an outspoken and fierce advocate for feminism, civil rights and other deeply felt progressive ideals.

Host Laura Theodore, the Jazzy Vegetarian, chats with Sharon Greenspan, Board Certified as a Holistic Health Practitioner by the American Association of Drugless Practitioners, a Healing Touch Certified Practitioner and a certified yoga teacher. We’ll share delicious recipes to warm your winter holidays! Sharon Greenspan has authored several books and is a national speaker at the Raw Spirit Festivals, Mother Earth News Fair; DC Green Festival; North American Vegetarian Society Summerfest; and Natural Health and Food Conference. Connecting knowledge, experiences and resourcesin order to help people build a better life for themselves is the driving theme for Sharon's career and her personal mission Sharon learned her Life Purpose when she was in her twenties and it has been the yardstick by which she measures her decisions. And they have led her on a wonderful journey through a very adventurous life! She's worked on 5 continents, traveled to 31 countries and 2 territories. Normally she stays with local residents so that she can see life through their eyes. Sharon is a Returned Peace Corps Volunteer. She also volunteered and lived with the Aboriginies of Australia. She's lived with indigenous people, worked on a farm, and most of her travel homestays are through the Hospitality Club and SERVAS, an international travel and peace organization that believes through one-on-one interactions we can break down stereotypes and build friendships. 

  Nava Atlas is the highly creative and talented author/illustrator of several well-known vegetarian and vegan cookbooks. Her latest, Vegan Holiday Kitchen is hitting bookstores just in time for Thanksgiving. This beautifully designed cookbook is a true feast for the eyes as well as the palate. Join us as Nava shares her thoughts on serving up delicious, hearty, and festive recipes that are certain to make your holiday meals a hit!

Today host, Laura Theodore, the Jazzy Vegetarian,  chats with Native Thai author Chat Mingkwan, who is the celebrated owner of the “Unusual Touch Cooking School” in San Francisco. We’ll discuss and share delicious Asian inspired, vegan recipes. Chat’s overall philosophy is similar to his cooking simplicity. “Untie the knot, either the one in your stomach or the unclear one in the recipe. Make it simple, straight and true to yourself. Let’s walk this path together.” Chat conducts gourmet tours of southeast Asia and he is also the author of "Vietnamese Fusion" and "Buddha’s Table." His new cookbook, “Asian Fusion,” focuses on his culinary odyssey of vegan translations of signature dishes from all corners of the Asian continent; from Japan, China, Korea, Thailand and India to Laos, Malaysia, Sri Lanka, Burma, and the Philippines. Readers learn how to use and find herbs and spices unique to these areas and will enjoy Chat’s practical approach to creating authentic Asian flavors for Western kitchens. Visit: www.unusualtouch.com

This week on A Taste of the Past, Linda is joined by Deborah Madison, “The Julia Child of Vegetarian Cooking”. Linda & Deborah dispel some of the stigmas and misconceptions surrounding vegetarian diets and explore ways to overcome the idea of a “centerless plate”. Tune in to learn about the Meatless Mondays initiative and find out which cultures are best with vegetarian dishes! This episode was sponsored by The Museum of Food & Drink. Learn about the “Get the Ball Rolling” fundraiser here.

Host, Laura Theodore, the Jazzy Vegetarian,  chats with Rob Ventre, an independent Personal Trainer based in New York City who has recently coined the phrase: Do Something! We’ll chat about doing “something” by learning how to eat more nutritious meals and getting enough exercise in 2011. We’ll share some great recipes to help you get started! Do something, Eat something nutritious and Join the "Nutrition Revolution!" Rob Ventre, who is an independent Personal Trainer based in New York City is certified in both Personal and Group Fitness Training by the International Sports Sciences Association and the International Fitness Association, as well as First Aid and CPR by the American Red Cross. In addition to private training, Rob is also affiliated with established fitness companies NYC Fitness Experts, Go Green Boot Camp, and The Rock Health and Fitness. He has studied and utilized a myriad of training techniques from athletic based strength and power conditioning, stage combat and fight choreography, to the holistic movement methods of Yoga, Feldenkrais, and the Alexander Technique.

Host, Laura Theodore, the Jazzy Vegetarian,  chats with Lance Horne who is an Emmy Award winning composer, lyricist, singer, pianist, producer and music director. We’ll chat about his  CD, "First Things Last," and share some recipes and views on vegetarian food! Mr. Horne writes in various genres such as musical theater, rock, classical, film and broadcast television. Mr. Horne received a 2008 Daytime Emmy for Best Original Song (“Chemistry,” One Life to Live), 2010 Bistro for Best Album (Alan Cumming), 2006 Jonathan Larson Award (composer-lyricist), and multiple ASCAP Young Composer/Member Awards. His CD, "First Things Last," is his debut recording bridging pop, rock, theater and jazz. The CD features stage and screen stars such as Alan Cumming, Cheyenne Jackson, Ricki Lake, and more. Lance served as a musical consultant for the film Burlesque, starring Christina Aguilera and Cher. He co-produced Alan Cumming’s album I Bought A Blue Car Today and has served as Music Director for the NBC Orchestra and performances with Sandra Bernhard, Sydney Dance Company, the Boston Pops, Atlanta Symphony,  Adam Lambert, Ann Hampton Callaway and the New York Pops. Lance has been heard at Carnegie Hall, American Opera Projects, Sirius XM Satellite Radio, and at Sydney Opera House. He holds a Bachelors and Masters in Music Composition from The Juilliard School and has provided arrangements for the Boston Pops and the Broadway production of Little Women. His opera, Three Lost Chords, was praised in The New York Times when it debuted at New York’s Zipper Theater in 2008. In 2009 Ourboros, his classical composition for flute and piano, debuted at Zankel Hall. Horne is serving as Music Director for the workshop Alice By Heart, the new musical from Spring Awakening Tony Award-winners Duncan Sheik and Steven Sater.