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In food news, this week we’ve got Farm to parking lot to table: The pandemic is inspiring creative efforts to get locally sourced food via Washinton Post
In our What’s for Dinner? segment, Joy made Seitan Beet Burgers
In our How’d You Make That? segment, Marisa’s caramelizing fennel for hummus bowls and she’s definitely going to do that again.
We’re also chatting about the current food video landscape. Some favorites include:
And in what we’re loving, this week, it’s Triscuits!
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I’m with you on the fennel! I made a quick orecchiette pasta dish one night with sautéed garlic, fennel, and zucchini. Topped with parmesan and a few fennel fronds. Delicious!
I have got to get on the fennel train.
I too have recently started opening up to the idea of using vital wheat gluten more often, and it has been pretty amazing so far. I totally agree with the philosophy that one doesn’t need meat substitutes to enjoy a vegan diet, but on the other hand, some meat substitutes are straight up delicious, so why not. I recently made red bean sausages from Sweet Potato Soul, and they may have been the best plant-based “meat” that I have ever eaten. I also made a white bean seitan and then used the V Street char siu marinade to bake it. My non-vegan husband has been totally on board with all this, too, which is pretty cool.