Episode 307: Broccoli Soup, Chickpea Dumplings, and Joy’s Cholesterol

Photo by Annie Spratt on Unsplash

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.

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Episode 306: Black Eyed Peas, Soft Boiled Eggs, and Clean Pots

Black eyed peas

In Food News this week, we talk about an innovation in avocados.

In What’s for Dinner, it’s Marcus Samuelsson Black-Eyed Peas with Coconut Milk and Ethiopian Spices and it is delicious.

In How’d You Make that, Marisa has something she has to get off her chest about soft boiled eggs.

How do you clean your pots and pans?

And finally, in What We’re Loving, it’s parsnips! (Here’s that parsnip cake Joy mentioned.)

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Episode 305: Cabbage & Rice Soup, Mushroom Pesto Tart, and Produce Boxes

If you are wondering how this stock photo connects to today’s show,
it’s the sunflower butter ice cream thing.

In food news this week, Ben & Jerry’s has a new sunflower butter ice cream!

In our What’s for Dinner? segment? Marisa has made a highly seasonally appropriate smothered cabbage and rice soup, and she’s telling us how.

In How’d You Make That? Joy reviews Oh She Glow’s recipe for Mushroom Pesto Tart.

We talk about produce boxes–CSAs, veggie subscriptions and the like. Related: Joy wrote about her fave, Philly Food Works, for the Philadelphia Inquirer.

And in What We’re Loving, it’s another podcast: The Nutrition Rounds Podcast hosted by Dr. Danielle Belardo, aka The Veggie MD.

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Rebroadcast: Valentine’s Day Eats

While Joy navigates a particularly hairy time of deadlines and Marisa cares for two babies, please enjoy this rebroadcast of our Valentine’s episode from 2017.

Episode 304: Faux Crab Cakes, Baked Oatmeal, and Wintery Salads

In this week’s food news, we talked about Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat Via the NY Times

In our What’s For Dinner segment, it’s hearts of palm cakes, based on this recipe.

In How’d You Make that, it’s baked oatmeal.

And we’re very into Wintery Salads right now.

Finally, in what we’re loving, it’s citrus.

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Episode 303: Pizza Beans, Pozole, and an Emptier Fridge

Pozole

In food news this week, we’re sharing Joy’s recent article for the Philadelphia Inquirer on Dry January.

In our What’s For Dinner segment this week, Marisa’s cooking up Pizza Beans.

In How’d You Make That? Joy walks you through her recent pozole.

Marisa has been de-cluttering her refrigerator, and is loving having a little breathing room in there!

And in What We’re Loving this week, it’s Trader Joe’s Masala Veggie Burgers with white rice and not a burger bun.

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Episode 302: Loaded Baked Potatoes, Mushroom Steaks, and Weight

These potatoes are hoping to get loaded.

In our food news segment this week, we were talking about Melissa Clark’s recent Meat Lover’s Guide to Eating Less Meat in the New York Times. (Great recipes at the link!)

In our What’s for Dinner segment, it’s all about the loaded baked potato.

In How’d You Make That? Joy talks about her recent maitake mushroom “steaks.” (Joy didn’t follow this recipe exactly but it gave her enough inspiration for quick-and-dirty lunchtime version.)

We are wondering if it’s even possible to write or talk about food and eating as it relates to body weight without somehow inadvertently contributing to weight stigma. Share your thoughts.

And in What We’re Loving: It’s remodeled Aldi stores!

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Episode 301: Greens, Squash , and DIY Seitan

I can’t believe it’s not chicken.

In Food News this week, Gritty has been sculpted into butter at the Pennsylvania Farm Show. (Get your Gritty fun fix here.)

In our What’s for Dinner segment, we’re talking leafy greens.

In How’d You That? Marisa explains her roasted kabocha soup.

Joy is on a quest to master the weird world of seitan. Check out that chickwheat recipe she mentions here.

And in What We’re Loving this week, it’s all about Oatley Ice Cream.

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Episode 300: New Year’s Special

Same stock photo as New Year 2019!

Well friends, welcome to a whole new decade!

In this special episode, we revisit our cooking resolutions from last year and share the fresh ones we’ve got for 2020.

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Episode 299: Risotto, French Toast, and Good Enough

There’s usually a stock photo here, but this is actually Joy’s vegan French Toast.

In food news this week, we talk about the ongoing problems with repeated romaine recalls and E. Coli. Tell us: Are you still eating romaine?

In this week’s What’s for Dinner segment, we’ve got risotto.

In our How’d you Make That segment, Joy talks about her efforts to craft a vegan French toast recipe.

We talk about when food is “good enough.”

And finally, in What We’re Loving, Joy admits to reuniting with truffle oil.