vegetarian

Vegetarian Heartland

Why is it that most of the authors I talk with are usually from California or live on the East Coast?  That's something to think about, but this week is the exception.  I get to chat with Shelly Westerhausen, a life-long Midwesterner, and the author of Vegetarian Heartland.  Check out one of the recipes from her book below.

In the second half of the show, I visit with Emily Kaiser Thelin, author of the moving and intimate biography of Paula Wolfert.  Wolfert is someone I have admired for years, and Thelin's biography illuminates the amazing career of this often overlooked and prolific contributor to our modern cooking scene.

  • Wed
    Sep 28
    7:00 pm -
    8:00 pm
  • Fri
    Sep 30
    7:00 am -
    8:00 am

Bowl and Victuals-A Double Book Dose on GREAT TASTE

Have you noticed that vegetarian burgers are one of the "in" foods of 2016?  Ever since the opening of Brooks Headley's 

Bowl-Lukas Vogler

Superiority Burger in 2015 (and Pete Wells, New York Times critic, awarding it two stars), it seems like the meatless patty's profile has been growing exponentially.  Many star chefs have jumped on the trend, as noted in The Veggie Burger's Ascent, a recent article written by Erik Piepenburg.  

During last week's road trip I opted for the version offered by the standout burger chain, Five Guys.  It's called a Cheese Veggie Sandwich with a note on the menu that "Veggie Sandwiches do not contain veggie burger patties."  It was actually pretty good for road food-grilled mushrooms, jalapenos, and onions, cheese, pickles, tomato, lettuce, and all the condiments.  

  • Wed
    Apr 27
    7:00 pm -
    8:00 pm
  • Fri
    Apr 29
    7:00 am -
    8:00 am

Authors Amanda Haas and Anna Thomas on GREAT TASTE this Week!

Don't miss two of my favorite cooks this week on Great Taste: Amanda Hass and Anna Thomas.

Amanda Haas

Amanda Hass is the Culinary Director at Williams Sonoma, and she filled me in on what it's like working in the test kitchen.  She is also the author of the recently published book, The Anti-Inflamation Cookbook, co-authored with Dr. Bradley Jacobs.  Amanda, who has suffered from serious intestinal irritation issues, used her own wellness journey as a basis for developing the recipes in this book, which is filled with helpful tips designed to make eating a joyful and healthy experience again.

Vegan Vegetarian Omnivore

Anna Thomas started a cookbook revolution in 1973 when her now classic, The Vegetarian Epicure, was published.  Her newest book, Vegan Vegetarian Omnivore:  Dinner for Everyone at the Table, is a paradigm-shifting volume filled with over 200 recipes.  The book is about hospitality. "Start with the foods that everyone eats," she writes, "design a meal that works, then expand it, make it flexible..."  Personally, I think she may have hit on a real solution for world peace.

Don't forget GREAT TASTE is LIVE at Green Building Supply next week, Tuesday, May 3 with asparagus whisperer, Michael Havelka.  See you there at 7:00 pm for the show and free tasting of my favorite spring vegetable.

Cooked Raw-Matthew Kenney

This Wednesday I welcome back to the show Matthew Kenney.  I have great admiration for Matthew.  In the 90's he was in the top tier of chefs as a chef/owner of Matthew's and other restaurants in New York City.  But, much to the dismay, confusion, and derision of many of his colleagues he changed course in the new century to become an untiring champion of the plant-based, raw food lifestyle.  He has applied his extensive classical training, modernist techniques, and experience to elevate raw food cuisine to a level that wows people at his restaurants, his culinary academy, and through numerous books.  Despite numerous overwhelming personal and business challenges, his commitment to educating the public about the benefits of a plant-based diet and lifestyle is unwavering.  

 Lukas VolgerLast time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way.  Since that time Lukas has expanded what now is a mini creative empire. 

He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape.  The guy’s taste in music is as classy as his burgers.

 

You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE.  He was kind enough to share the recipe below.  It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.  

CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!

Eat Pretty coverGrowing up in our beauty obsessed society, Jolene Hart had to deal with her own share of body image issues.  She chose an interesting path becoming a health coach and the beauty editor for numerous publications including InStyle, People, and PreventioJolene Hartn.  You will definitely enjoy her simple, seasonal approach to using common herbs and vegetables as the basis of "Beauty Nutrition." 

From Chronicle Books:  Eat Pretty simplifies the latest science and presents a user-friendly program for gorgeous looks, at any age, that last a lifetime. Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balancStraight from the Earth covere, and mindful living. Charts and lists, plus nearly 20 recipes, make for a delicious and infinitely useful package—in the kitchen, at the grocer, and on the go.

 Have you ever purchased packaged and fresh organic greens in a natural or conventional grocery storeMyra and Marea Goodman?  If so, you are probably familiar with our second author, Myra Goodman.  The company she founded in 1984, along with her husband Drew, is Earthbound Farm, the largest organic produce producer in North America.

I was thrilled to have the opportunity to speak with Myra because Earthbound Farm was one of the pioneering companies that helped make organic produce readily available to shoppers.  We had a good time talking, and I think you'll enjoy the different insights and tips she shared.

From Chronicle Books:  Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you’ll also learn about the practical and personal reasons to go vegan.

  • Wed
    Jun 01
    7:00 pm -
    8:00 pm
  • Fri
    Jun 03
    7:00 am -
    8:00 am

Why Choose a Vegetarian Diet?

Mixed garden veggies and riceIt's almost impossible to pass by any location that features magazines without being bombarded by stories about the latest and greatest dietary triumphs.  From "Seaweed-eating Grandmother loses 175 pounds-Gives Birth to Triplets at 65," to "You can Stay Slim, Smart, and Supple eating 5000 calories/Day," we are obsessed with different types of consumptive behaviors.  With all the attention on food and diet it's even possible to conclude that the information available is easily understood and consumers can make intelligent choices without any problems.  Unfortunately, that doesn't play out in reality since the United States has one of the highest obesity rates in the world among industrialized nations and close to 25% of children and teenagers in this country are either overweight or obese.

Judith KingsburyO. T. HodgeGold Star chili

The Savvy Vegetarian, a.k.a. Judith Kingsbury, joins us for a discussion of meatless meals plus many other topics like the ones she showcases on her website-savvyvegetarian.com.  This month's featured recipe on the site is a vegetarian chili.  Judith will share her take on that classic dish and we'll be cooking up our own chili versions in the studio.  We'll share some food memories of chili experiences, discuss recent restaurant visits in Philadelphia and Las Vegas and throw in some tips on using what's bountiful in the winter-greens.

It's another delicious hour of GREAT TASTE so join us on the radio, the "live" stream, or come down to the studio and have some chili!