Month: September 2021

Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook

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This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked.

As always, if you try any of the things we talked about, please let us know!

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.

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.

© Marisa

Episode 370: Seeded Cucumbers, Veggie Chili, Vitamix

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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.

Episode 369: Rice Fritters, Fiber Fueled, Sprouting Stuff

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This week, we’ve got a flexible and kid-friendly fritter, a recipe to recommend, and a review of the book, Fiber Fueled.

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.

Episode 368: Vegan Mexican, Quick Pasta Sauce, Summer Food Memories

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In today’s episode, Joy talks about how to veganize Mexican favorites and shares some resources. Marisa’s got an amazing family-friendly pasta sauce hack (recipe below) and now that’s September, we talk summer food memories.

Yield: Serves 6

Chicken Broccoli Pasta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 garlic cloves
  • 12 ounces pasta
  • 1 large head broccoli, cut into florets
  • 1 1/2 pounds chicken breast, cut into small pieces
  • Fresh lemon juice, as needed

Instructions

    Put a large pot of water on to boil.

    Place a large, nonstick skillet on the stove over medium-high heat.

    Add 1 tablespoon olive oil, onion, and garlic to the pan. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally. Add a cup of water to the pan, reduce the heat to medium, and cook for another 5 minutes or so, until the onions and garlic are soft.

    Scrape the softened onions and garlic into a blender along with any remaining liquid. Puree. If it’s not moving nicely, add a splash more water. Taste and adjust seasoning.

    Return to the stove and salt the water in the large pot. Add the pasta and stir. When it is three minutes away from being done, add the broccoli.

    While the pasta and broccoli cook, put the remaining oil in the nonstick skillet. Set the heat back to medium-high and once the oil shimmers, add the chicken. Season with a pinch of salt and cook, stirring occasionally, until cooked through.

    Drain the pasta and broccoli and return it to the pot (make sure to reserve some of the cooking liquid). Add the chicken and the garlic and onion puree. Stir to combine. Add a splash of cooking liquid if it is too thick. Taste and adjust with salt and lemon juice, as needed. Serve immediately.

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.