Episode 378: Meal Calendar, Holiday Treats, and Tex Mex Succotash

This week, Joy returns to maintaining her meal calendar, Marisa is thinking about baking for the holidays and cooking up some Tex-Mex succotash.

Encore: Thanksgiving Tips Special

This week, we’re throwing it back to our first Thanksgiving Special in 2015. A lot has changed but we stand by the holiday cooking tips. Get the show notes here.

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.

Episode 372: Squash Sausage, Potato Hash, Home Cooking Burnout

On today’s episode, we’ve got vegetable hash, squash sausage, a talk about home cooking burnout, and a pro tip for better popcorn toppings.

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

Ingredients

  • 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

Instructions

    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.

Episode 370: Seeded Cucumbers, Veggie Chili, Vitamix

This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender.

We also talked about the lastest canning scandal: Can canners still trust the Ball Blue Book, cornerstone of the American canning canon?

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 and Twitter @localmouthful and help us spread the word about the show.