18: Vegan & Vegetarian recipes


Manage episode 324733074 series 2995560
بواسطة Sara Gray & Renee Wilkinson, Sara Gray, and Renee Wilkinson، اكتشفه Player FM ومجتمعنا ـ حقوق الطبع والنشر مملوكة للناشر وليس لـPlayer FM، والصوت يبث مباشرة من خوادمه. اضغط زر الاشتراك لمتابعة التحديثات في Player FM، أو ألصق رابط التغذية الراجعة في أي تطبيق بودكاست آخر.

Meat-free meals are the bread and (vegan) butter of this episode. Both Sara and Renee have lots of experience cooking vegan and vegetarian recipes, and in this episode we break down our favorite recipes, books, tips and tricks. (NOTE: For show notes with links, visit our website!)

Resources from this episode:

Cookbooks/recipes mentioned in this episode:

  • Apples to Zucchini
  • VB6, by Mark Bittman
  • The Sprouted Kitchen, by Sara Forte
  • Simply Julia, by Julia Turshen
  • Linda McCartney’s Family Kitchen
  • Love & Lemons, by Jeanine Donofrio
  • The Weekday Vegetarians, by Jenny Rosenstrach
  • Vietnamese Food Any Day, by Andrea Nguyen
  • Indian Instant Pot cookbook, by Urvashi Pitre
  • Dinner for Everyone, by Mark Bittman
  • The New Vegetarian Cooking for Everyone, by Deborah Madison
  • America’s Test Kitchen’s Vegan for Everybody
  • America’s Test Kitchen’s Vegetables Illustrated
  • America’s Test Kitchen’s Just Add Sauce
  • My New Roots, by Sarah Britton
  • Naturally Nourished, by Sarah Britton
  • Family, by Hetty McKinnon

Recipes mentioned in this episode:

  • Roasted red pepper, almond and garlic dip (Epicurious)
  • Romesco, chickpea and smashed egg bowl (Smitten Kitchen Every Day)
  • Sweet potato surprise (Love & Lemons)
  • Super easy Mac & Cheese (Cook for Love)
  • Black bean and corn tamale pie (Simply Julia)
  • Carrot & chickpea korma (Simply Julia)
  • Caribbean pelau with kidney beans & spinach (Simply Julia)
  • Refried black bean tostadas with avocado & pickled onions (The Weekday Vegetarians)
  • Spicy-tangy-smoky pinto bean bowls (The Weekday Vegetarians)
  • Spiced chickpea stew with coconut and turmeric (Alison Roman, NYT)
  • Coconut curry chickpeas with pumpkin and lime (Melissa Clark, NYT)
  • Farro with roasted squash, feta and mint (Melissa Clark, NYT)
  • Crispy tofu with broccoli and sesame peanut pesto (Smitten Kitchen Every Day)
  • Mushroom bourgignon (Smitten Kitchen)
  • Roasted portobello in wine sauce (Cook for Love)
  • Vegan shepherd’s pie (Cook for Love)
  • Kentucky fried cauliflower (Cook for Love)
  • Sloppy janes (Cook for Love)
  • Veggie nuggets (Cook for Love)
  • Tempeh peanut chili (Dinner for Everyone)
  • Mung bean dal (Dinner for Everyone)

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