IT'S ALL ABOUT FOOD Podcast

December 9: Caryn Hartglass, Leftovers, Love, and Liberation!

vegan podcast

Listen: Tuesday, December 9, 2025, 4pm ET by going to PRN, The Progressive Radio Network. Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Leftovers, Love, and Liberation! In this episode of It’s All About Food, Caryn Hartglass reframes Thanksgiving leftovers as opportunities — to reduce food waste, save money, and create delicious plant-based meals. The episode covers U.S. food-waste context,…

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Hartglass & De Mattei, Celebrating Abundance: Vegan Recipes to Love, Share, and Savor

Celebrating Abundance

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei, Celebrating Abundance: Vegan Recipes to Love, Share, and Savor In Part II of this series on Thanksgiving, Caryn and Gary share the delicious, joyful part of the celebration: their favorite vegan recipes.   A Cozy Plant-Powered Feast Thanksgiving Recipes from Responsible Eating And Living MAINS Epic Lasagna with Butternut Squash, Brussels Sprouts & Tempeh Bacon Layers of roasted…

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Hartglass & De Mattei: Speaking Of Birds

SPEAKING OF BIRDS

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei: Speaking Of Birds In this episode Caryn and Gary tell the stories of the birds in the media today – the plight of Turkeys and Ostriches that are raised for food, and how they deserve so much more from us. Plus, they share their respect for their city neighbors, the Pigeons. Links mentioned in the podcast: United Poultry…

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Mark Reinfeld, Islands of Peace

Mark Reinfeld, Islands of Peace

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Mark Reinfeld, Islands of Peace Mark Reinfeld is an award-winning author, chef, and parent advocate with over 25 years in wellness and education. Founder of Vegan Fusion and co-creator of the Islands of Peace framework, Mark blends compassion, creativity, and lived experience in his work He and his wide Ashley are parents to a child with Angelman Syndrome and are dedicated to…

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Thanksgiving

REAL Autumn Stew

vegan, rich and flavorful

Here’s something for you: REAL Autumn Stew. Oh, a rule of thumb— Don’t use any thumbs, Only use plant-based Ingredients, please. Take a heavy pot Put the following Into the big pot: INGREDIENTS 1 28-ounce can/jar of crushed tomatoes (no salt added) 1 cup of water or red wine or 1/2 cup of each 1/4 cup of balsamic vinegar 1 large red onion (chopped) 3 large carrots (purple, red, white; cut into 1-2” chunks) 3 celery stalks (cut into 1-2″…

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Raw Pecan Pie, SOS-free

Raw Pecan Pie, SOS-free

We have been making Gena Hamshaw‘s Raw Vegan Pie for many Thanksgivings. It’s a tradition. Now eating SOS-free, I didn’t want to use coconut oil. I revised the recipe slightly omitting the salt of course, and the coconut oil and shredded coconut and adding cacao nibs. I just may love this one even more. Ingredients For the crust 3/4 cup raw pecans 3/4 cup raw walnuts 1/3 cup raw cacao nibs 1 cup pitted medjool dates, packed For the pie…

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Sunflower Seed Pie Crust: SOS-free

Sunflower Seed Pie Crust, SOS-free

This recipe makes two pie crusts, good for two pies or a bottom and top crust. Ingredients: 1 cup sunflower seeds, soaked in water overnight 2 cups flour, plus more for rolling. You may use any flour. When using wheat we prefer a half and half mix of Organic Whole Einkorn and Organic White Einkorn. For gluten-free we use our own mix: REAL Gluten-Free Flour. 1/2 cup water Optional for a dessert crust: 1-2 Tablespoons Apricot Butter, made with only…

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Corn Bread: Gluten-Free AND SOS-Free!

easy, gluten-free, corn bread

We’ve been making vegan, gluten-free corn bread for many years. And now, we made our original recipe even better. It’s SOS-free, free of salt, oil, and sugar! We find this SOS-free version allows the true taste of corn to be enjoyed. Without the salt from baking powder, the result is a sweeter flavor.   Ingredients 1 cup cornmeal (We often grind polenta into a finer flour and use that) 1 cup Gluten-Free All Purpose Flour (We use 1 3/4 cups…

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Three Sisters Savory Pie

Three Sisters Savory Pie

The idea and inspiration for this pie arrived on Thanksgiving morning, just in time! It was ready by noon and served for dinner. I love the Three Sisters of Indigenous American Agriculture, the intercropping method of planting corn, beans, and squash together and I make sure to have a corn, bean and squash dish at every Thanksgiving table. This dish uses squash seeds for the fat in a no-oil crust; beans, corn kernels and squash purée in the filling; and…

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Pumpkin Bread, Vegan & Gluten-Free

Fall is in the air. How about making Pumpkin Bread this weekend? Ingredients: 2 cups all purpose gluten-free flour (we use Bob’s Red Mill All Purpose Baking Flour, Gluten Free) 2 teaspoons baking powder 1 1/2 teaspoons xanthan gum 1 fifteen-ounce can pumpkin purée 2/3 cup packed brown sugar 1 tablespoon cinnamon 1/4 teaspoons allspice 1/4 teaspoons cloves 1/4 teaspoons nutmeg 1/2 teaspoons ginger (1 1/2 Tablespoons Pumpkin Spice mix can be used instead of above individual spices) 2 teaspoons…

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