Episode 345: Chickpea and Dumpling Soup, Eggless Egg Salad, and Veganuary

In food news this week, we talked about Kroger’s list of the top 10 trending grocery items of 2020.

In our What’s For Dinner? segment, Joy is very much into this Chickpea and Dumpling Soup.

Marisa’s making her own version of Toby’s tofu pate, loosely based on this recipe. Here’s what she uses:

15 oz. extra firm tofu
2 ribs celery, finely minced
2 Tbsp. parsley leaves
2 T dried minced onion
1/3 cup mayonnaise
1 tsp. Prepared mustard
2 tsp. nutritional yeast
1/2 tsp. turmeric

And in our wildcard segment, we’ve got tips for Veganuary if you are giving that a go this year. (Check out Joy’s plant-based inspo board on Pinterest.

And in what we’re loving, it’s definitely the just-opened South Philly Food Co-op!

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2 thoughts on “Episode 345: Chickpea and Dumpling Soup, Eggless Egg Salad, and Veganuary”

  1. Loved today’s podcast and I agree that the pod coffee systems can be a nightmare but they are perfect for a single coffee drinker who doesn’t consume coffee a pot at a time.
    Not all single pod coffee systems create mounds of plastic that cannot be recycled. The Nespresso system pods are metal and can be sent back to the manufacture for recycling for free.
    My mother uses the popular Keurig system and I was able to convince her to use the refillable pods. Now she is happier because she can brew the coffee she prefers and saves money too.
    Can’t wait to try the tofu “egg” salad.

  2. I’ve never understood big batch cooking, to be honest, unless you plan to eat a lot of salads. Is there something I’m missing here? (also, I don’t have a microwave, so that might make batching less attractive?)

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