In food news this week, maybe going vegan isn’t the most sustainable option for humanity?
In our What’s for Dinner? segment, Marisa’s making pureed broccoli cheese soup.
In our How’d You Make That? segment, we’ve got a recipe to recommend: Chickpea Dumplings in Curried Tomato Sauce.
After 16 weeks of sticking to a vegan diet to lower her cholesterol, Joy’s got an update on the plant-based diet is working out for her heart health.
And in What We’re Loving this week, it’s tempeh. Specifically, Philly Tempeh.