Local Mouthful

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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! 

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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.

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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.

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

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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.

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

Links to specific recipes we discussed:

• Vegan Cabbage Schnitzel
• Blog Archive Oddly Delicious: Cabbage and Eggs | Summer Tomato
• Kimchi Kraut Recipe – Food in Jars
• Taco Kraut – Food in Jars
• Red Cabbage Apple Ginger Kraut Recipe – Food in Jars

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.

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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.

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

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

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