294: Vegan Special with Rich Landau & Kate Jacoby

This is the last week of Marisa’s maternity leave, and I’m with guest hosts, Rich Landau and Kate Jacoby, owners and chefs of several amazing plant-based restaurants including the groundbreaking Vedge here in Philly

In food news, we talk about the phenomenon that is World Vegan Day.

In our What’s for Dinner segment, Rich and Kate fill us in on what they have for dinner when they cook at home.

In our How’d You Make That? segment, Joy tried her hand up the Dan Dan Noodles from Rich and Kate’s V Street cookbook.

Joy asks Rich and Kate for their advice on making a plant-based diet stick over the long term.

And in the What We’re Loving segment, it’s all about masala dabba–the Indian spice kit Kate gave Rich for the holidays last year.

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Episode 293: Chicken Confit, Kitchari, and Herbalism

Kristin Donnelly in her natural habitat

Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author.

In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School?

In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan.

In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!

We also talk about Kristin’s adventures in herbalism.

And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

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