Special Guests: Michael Markarian (@mmarkarian) and Nick Cooney (@NickCooney2)
It’s an important election season and we’ll chat with policy experts to understand what our most compassionate choices in candidates and legislation. Transcript here.
Wednesday, September 19 @ 6pm PT/9pm ET Special Guests: Miyoko Schinner (@MiyokosKitchen), Punk Rawk Labs (@PunkRawkLabs), Chicago Vegan Foods (@ChiVeganFoods), and WayFare Foods (@WayfareFoods)
The moment has come: Vegan cheese has arrived. We’ll dish on tips and tricks for perfecting your own vegan cheese. Transcript here.
The Allergen-Free Vegan Special Guests: Kim Lutz (@welcomekitchen), Allyson Kramer (@manifestvegan), and Colette Martin (@colettefmartin)
If you’re allergic to nuts or gluten or have food sensitivities, how can you maintain a vegan diet? We ask food experts how to maintain an allergen-free kitchen. Transcript here.
What you do:
In a medium skillet over medium heat, warm oil. Add garlic and sauté over low heat for one minute. Add beef-style crumbles and barbecue sauce and cook over medium-high heat until sizzling and beginning to brown.
For the sriracha mayonnaise, in a small bowl, combine mayonnaise and sriracha and set aside.
Distribute rice among four shallow bowls. Divide barbeque crumbles over rice. Sprinkle scallions on top and arrange fresh vegetables and kimchi on side of each bowl. Drizzle with sriracha mayonnaise. Serve immediately.
Photo credit: Nava Atlas
Love vegan food and cooking as much as we do?
Not much more than a dozen pages into
The Blade Between, the protagonist, Ronan Szepessy, thinks to himself, What the hell happened to Hudson? What the hell happened to Hudson, indeed. That could well be an alternative title for Sam J. Miller s terrific new novel. Substitute the name of any large town or small city (or big city?) in America for Hudson in that sentence, and much (but certainly not all) in Miller s gripping story will ring true. The question remains, just who is besieging Hudson? Hipster invaders? Greedy developers? Fancy shop owners? Or perhaps the disturbed, tortured souls of the whales that were processed there 250 years ago?
Ingredient Spotlight: Tempeh (and 7 Tempeh Recipes)
January 15, 2021
Ika Hilal/Shutterstock
If there is a single culinary buzzword to kick off the new year, “plant based” is it. But before there were lab-created, hyper-realistic meat substitutes like Beyond and Impossible, there was tempeh. The probiotic and protein-packed ingredient originated in Indonesia centuries ago and continues to be a staple there, but its demand in the United States has grown substantially in recent years. No longer relegated to health food stores and vegan restaurants, tempeh is poised to go mainstream. As veganism becomes increasingly popular, so do new and creative ways to live a plant-based lifestyle.
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Hanukkah is quickly approaching and that means lots of traditions – playing with dreidels, lighting the menorah, and eating lots of fried foods! Hanukkah celebrates the victory of the Maccabees, the rededication of the Holy Temple in Jerusalem, and the miracle of oil lasting eight nights when there was only enough for one night. It’s because of this miracle that we celebrate the holiday with lots of oil in the form of fried foods. Latkes (potato pancakes) and sufganiyot (doughnuts) are both traditional Hanukkah recipes.