Podcast: Play in new window | Download
In food news this week, which grocery store is cheapest and which is the most expensive? Blogger Madeline Tague finds out.
In this week’s What’s for Dinner segment, we talk about easy breezy dips for dinner.
In How’d you Make That? Joy walks you through her recent batch of Purple Carrot inspired vegan meatballs.
We talk about the fun and frustration of cooking through seasonal transitions.
And finally, in What We’re Loving: Silicone lids.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.
One thought on “Episode 236: Dips for Dinner, Vegan Meatballs, and Seasonal Transition”
THese are my favorite vegan meatballs to make! I usually add more salt (some truffle) and nutritional yeast too! https://www.skinnytaste.com/vegan-eggplant-meatballs/
Also re:grilled/marinated tempeh, I’m really looking forward to trying this recipe out soon