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 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook

This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked.

As always, if you try any of the things we talked about, please let us know!

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 Instagram, Facebook, and Twitter and help us spread the word about the show.

Carrot Almond Soup (no show this week!)

Hi friends! Bad news. We don’t have a new show for you this week. Joy tweaked her back and so we weren’t able to record a new episode for you this week. Instead, I’m sharing a recipe for Carrot Almond Soup that is one of my favorites for fall.

We’ll be back next week with something tasty for your ears!

Yield: 8 cups

Carrot Almond Soup

Carrot Almond Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 pounds of carrots, scrubbed and chopped
  • 3 tablespoons olive oil
  • 1 teaspoon minced fresh sage
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 quarts chicken or vegetable stock
  • 1/4 cup almond butter


    Place chopped carrots on a rimmed cookie sheet.

    Drizzle with olive oil, and sprinkle with sage, salt and pepper. Toss to ensure
    that carrots are coated with oil and that spices are evening distributed.

    Place in a 400° F oven and roast for 25-30 minutes, until the carrots are browned and tender.

    Place roasted carrots in the carafe of a blender or the bowl of a food processor. Add warmed stock and almond butter and blend until smooth.

    Taste and add more salt, if necessary. Serve hot.

REPEAT: Breakfast Special

Hi friends! Life got the best of us this week and we weren’t able to record a new episode for you. So we’re throwing back to the past and repeating the breakfast episode we first recorded in 2016 (we need to redo this topic, because our breakfasts have changed A LOT).

We hope you enjoy this throwback and we’ll see you next week with a fresh show.

ENCORE EPISODE: Episode 177: Carrot Ginger Dressing and Make Good Baked Goods

Hi friends! We weren’t able to get a fresh episode together for you this week so we’re rerunning a show we love from back in January 2017. The carrot ginger dressing we talk about is one that we both still love, and the nut bread Joy shared is a great one for these cold winter days (because we all need a little extra warmth these days!).

We’ll be back next week with a new show! Stay well!

Episode 273: Turkey Meatloaf, Japanese Rolled Omelets, and Santa Fe Highlights

Up first this week isn’t a dose of food news, but instead is a conversation about where we’ve been lately. Between Marisa’s book tour schedule, the cold we passed back and forth, and some family stuff, we weren’t able to find time to record in May. But now we’re back and hope to be for some time to come!

In What’s for Dinner, we talked turkey. Meatloaf, that is. It was one of the things that Marisa made to leave behind for Scott when she dashed through town and never fails her. One interesting difference between Joy and Marisa’s meatloaf techniques is that Joy always bakes hers on a cookie sheet, while Marisa is devoted to a loaf pan.

In How Do You Make That, Joy walks us through the slightly sweet but decidedly savory Japanese rolled omelet that she’s been making on repeat lately. The recipe comes from Melissa Clark’s Dinner: Changing the Game (which is also the Edible Communities book club pick for June!).

We were both recently in Santa Fe for a conference and shared some of our food experiences from that trip.

And finally, in what we’re loving, Marisa has a weird one. She’s really digging watered down fruit juice. It’s probably a pregnancy thing (because fizzy water gives her heartburn, she’s using plain water), but they are really hitting the spot these days.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 267: Braised Chicken, Roasted Lemon Relish, and Treats for the Freezer

This week in Food News, we talk about a story in the Washington Post that asks, “Why did the food media ignore the best selling cookbook of 2018?

In our What’s For Dinner segment, Marisa talks through the recipe for braised chicken, green peppers, onions and tomatoes that she made recently. It’s one her mom used to make and tasted like childhood to her.

In How’d You Make That, Joy shares a roasted lemon relish she made recently as a way of using up some organic lemons that were going south.

Then we talked about making treats and other kitchen staples to stock the freezer.

Finally, in What We’re Loving, it’s all about ranch dressing.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 263: Valentine’s Day Eats, Improvised Rice Bowls, and Winter Salad Basics

In this week’s food news segment, we talk about the ways in which the government shutdown continues to impact SNAP benefit users (and how important it is to be aware of the people in your immediate community who might be food insecure).

In our What’s For Dinner? segment, we chatted about the various ways one might celebrate Valentine’s Day with food.

Next, Joy walks us through her thought process for those moments when she improvises a rice bowl for lunch or a solo dinner.

Marisa has fallen into a winter salad rut and couldn’t be more pleased with it. We share some of our favorite ways to keep eating our veg during the chilly time of year.

Finally, in What We’re Loving – Dave’s Creamy Hot Sauce. Not super spicy. Totally vegan. Really creamy. Entirely delicious.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

A Local Mouthful Update

Hi friends! You may have noticed that things have been a little quiet around here. We had every intention of picking the show back up with the new year, but life has gotten in our way a bit.

Marisa has been down with a cold since December 30 and Joy has had some family stuff going on that requires the bulk of her attention. We hope to be back with the show by January 23, but we’re not making any promises. Thank you for being so patient with us.

In the meantime, may we suggest that you check out the ebook we published around this time last year? Resolution Recipes is a collection of plant-based, make ahead dishes that will help you eat well in the new year.

Episode 255: Planning Around Vegetables, Instant Pot Chicken, and Ground Turkey

In food news this week, we talk about the recent news that the Philly Farm and Food Fest has been canceled.

In What’s for Dinner, we talk about planning our meals around the vegetables in our kitchens (Marisa was overloaded with bok choy and spent a week looking for ways to use them up).

In How’d you Make That, Joy revisits her Instant Pot chicken method and reminds us all that it’s a really great way to set yourself up for a week’s worth of tasty food.

Now, a controversial topic. Yes or no to ground turkey? Marisa loves it, but Joy can’t stand it.

And finally, in What We’re Loving, the magical onion salt from Trader Joe’s.

Don’t forget, the next Local Mouthful potluck is on Sunday, November 11. Leave a comment on this post if you’d like to join us!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.