In our What’s for Dinner segment? Marisa is rediscovering her cookbook collection.
We’ve got a freewheeling segment on all things Thanksgiving!
And in our What We’re Loving segment, it’s Rancho Gordo Bean Club.
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Sorry for all those caps and exclamation points. Joy is just really excited to have Marisa back. This episode is a special episode dedicated to catching up with Marisa and hearing more about her food life, now with two babies!
This is the last week of Marisa’s maternity leave, and I’m with guest hosts, Rich Landau and Kate Jacoby, owners and chefs of several amazing plant-based restaurants including the groundbreaking Vedge here in Philly
In food news, we talk about the phenomenon that is World Vegan Day.
In our What’s for Dinner segment, Rich and Kate fill us in on what they have for dinner when they cook at home.
Joy asks Rich and Kate for their advice on making a plant-based diet stick over the long term.
And in the What We’re Loving segment, it’s all about masala dabba–the Indian spice kit Kate gave Rich for the holidays last year.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!
We also talk about Kristin’s adventures in herbalism.
And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
