GREAT TASTE: THE LIVE GREEN BUILDING SUPPLY BROADCAST

  • Fri
    Oct 06
    7:00 am -
    8:00 am

 TUESDAY NIGHT GREAT TASTE WAS LIVE AT GREEN BUILDING SUPPLY

WITH GUESTS  ALURA ANDERSON, COLLEEN BELL, AND DAN GORMAN

MENU:  VEGAN NO QUESO DIP, CHICKPEA TOFU, SALAD GREENS WITH VEGAN RANCH, LIVE FERMENTED PICKLES AND KRAUT, AND FIG DESSERTS!

Chickpea tofuMike Anderson and no queso dipTasting PlatesPickles and KrautThere was a lot going on at the GREAT TASTE LIVE show Tuesday, and it was all vegan.  

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Alura Anderson created a feast featuring chickpea tofu, which resembles tofu only in texture.  It was made with chickpea flour, not a touch of soy.  This dish is ubiquitous in Burma (Myanmar), and Kate Leahy, co-author of Burma Superstar discussed it on Great Taste in an interview we did several months ago.  I admit being very curious about it and was thrilled when I found out Alura was going to prepare it for the show.  You can read more about the dish here.

Alura also made chili non-queso dip, a much healthier and better- tasting version of nacho cheese, and a vegan ranch dressing that I could eat every day on a salad.  She shared quite a large amount of information on nutrition so you might want to have a pen and paper to take some notes while listening.

Fig dessertsDan Gorman, the stellar force behind the brilliant styles of Bubbling Brine Brothers kraut, shared two new krauts, plus his amazing dill pickles.  I know you will appreciate listening to his insights into the world of live fermented products. 

Finally, Colleen Bell shared some Fairfield-grown figs and two fig-based desserts.  You can read about her fig project in the latest issue of The Iowa Source.  For information on her Go Fund Me campaign click here.

The next LIVE GREAT TASTE show @GBS is Tuesday, November 7 with baker Aaron Hall.  He's going to teach us how to bake great bagels at home.