Our Patreon Program

Marisa & Joy

At the Local Mouthful podcast, we’ve been sharing home cooking inspiration, recipes, ideas, and tips since 2015. 

We’ve heard from you listeners out there that you’d like a way to support the podcast. With your support, we could do more to bring the home cooking community together.

A revenue stream would make it possible for us to create recipe collections, upgrade our website, plan in-person and online events, and more. 

We’ve never worked with ad networks or sponsors, and we dream of being a listener-supported project. That’s where you come in.

We’ve started a membership program via Patreon. Here’s the deal: Become a member for $5 a month. As a special perk, we’ll schedule a monthly members-only coffee hangout on Zoom.

We’ll get together to talk about all things food and home cooking. Bring your home cooking questions for us to help you trouble shoot. Ask us for more details about something we mentioned on the podcast. Give us feedback on the show or suggest topics for future episodes!

It will be fun. Join us here.

Thank you for listening and considering becoming a member.

Joy & Marisa

Local Mouthful 381: Year End Round Up

Hi friends! Here’s our last episode for the year. In it, we talk about some of our favorite things from the past year, including recipes, cookbooks, and moments in time. 

This will be our last episode for a little while. Like so many right now, we’re a bit burnt out and need to take a break. We’ll be having one last Patreon chat for members on Sunday and after that, the best way to keep up to date is by subscribing to our newsletter or following us on Instagram (Joy | Marisa). 

Happy holidays! 

Episode 380: Recipe Rights, Mushroom Steaks, and Refried Lentils

We discussed a recent New York Times article on the subject of recipe ownership and copyright laws.

Joy has been cooking up pressed mushroom steaks

Marisa shares her refried red lentil recipe:

2 tablespoons olive oil 

1/2 cup chopped red onion

2 garlic cloves, finely chopped

2 cups cooked red lentils

1 teaspoon ground cumin

1 teaspoon kosher salt

4-5 turns of a pepper grinder

fresh lime juice, as needed

2 tablespoons chopped green onion to garnish (optional)

Heat oil in a skillet over medium-high heat. When it shimmers, add onions. Cook, stirring regularly, until the onions develop some brown spots and are fragrant, about five minutes. Add garlic and stir to combine. Add lentils, cumin, salt and pepper and stir. 

If the lentils appear to be sticking, add a splash of water to help things loosen. Use a potato masher to help break down the lentils as they simmer in the pan. 

Once the lentils are quite tender and have almost entirely lost their individuality, taste the refried lentils. Add more salt or a splash of lime juice to balance. 

Use as you would refried beans in burritos or quesadillas. 

Makes 2 1/2 cups. 

And finally, we do a rapid-fire round of what we’re loving lately.

Episode 379: Festive Recipes, Frozen Burritos, and Dirty Pans

We’ve got festive recipes to recommend:

A Vegan Holiday Roast Triumph

and

No-knead rolls from Alexandra’s Kitchen

Also: a no-recipe recipe for DIY frozen burritos and a few thoughts on reusing a dirty pan.

Episode 377: Cabbage Special!

Friends, today we dedicate the entire episode to all things cabbage.

Links to specific recipes we discussed:

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on InstagramFacebook, and Twitter and help us spread the word about the show.

Episode 376: Miss Rachel’s Patreon, Grocery Inflation, Aloo Paratha

Miss Rachel’s Pantry has a Patreon and she’s using it to support her new vegan cooking show called, questionably, Beat Your Meat.

Food prices are on the rise.

Recommended recipe: Aloo Paratha with Spiced Potato Filling

Marisa’s hack for fixing overly salty soup: potato flakes.

Episode 375: Miyokos New Mozz, Tofu Burgers, Halloween Eats

We road-tested the new Miyoko’s vegan liquid mozzarella.

We’ve got a recipe recap: Sensei Tofu Hijiki Burgers w/ Carrot Ginger Dressing from Vegan Eats World

On Halloween, we’re both planning to make pots of chili. Some options:

The Best Vegan Chili Ever!!! • It Doesn’t Taste Like Chicken

Roasted Poblano and White Bean Chili

And Marisa shares her pro tip for giving broth soups a little extra body.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on InstagramFacebook, and Twitter and help us spread the word about the show.

Episode 374: Vegan Pesto, Butternut Soup, 5 Ingredient Dinners

We’ve got a product to recommend: Trader Joe’s Vegan Kale Cashew Pesto.

Marisa talks us through her no-recipe butternut soup method.

We talk about America’s Test Kitchen 5 Ingredient Dinners

And finally, we talk over Virginia Sole-Smith’s excellent article about Noom in Bustle. (Check out Virginia’s Burnt Toast newsletter with paid and free subscription options here.)

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on InstagramFacebook, and Twitter and help us spread the word about the show.

Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food

First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over.

In a “We Cooked It” section, we took on pureed chickpea soup by Martha Rose Schulman from New York Times Cooking. (Sorry, it’s behind their pay wall.)

We also talked about the many ways Indian cuisine has been appropriated through the years. Did you know mulligatawny soup was invented by the British? Joy made this version of the soup from Serious Eats (subbing soy curls for the chicken) and it was surprisingly delicious.

And Marisa shares a pro tip for freezing kale.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on InstagramFacebook, and Twitter and help us spread the word about the show.