IT'S ALL ABOUT FOOD Podcast

Caryn Hartglass, Plant-Powered Peace of Mind

Plant-Powered Peace of Mind

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass, Plant-Powered Peace of Mind This New Year, the conversation isn’t about losing weight — it’s about losing confusion, misinformation, and shame. In this episode, Caryn explores why weight dominates our resolutions, the truth behind weight-loss drugs, today’s loudest diet trends, the harm of fat-shaming, and the real goal hiding beneath it all: health, freedom, and peace with food. Featuring Nutritarian…

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Hartglass & De Mattei: Happy Holidays

Happy Holidays

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: Happy Holidays Caryn and Gary talk about their feelings about the winter holiday season, the foods that go with those feelings, and the source of some of those feelings. Hear about Caryn’s preparation as Emma Goldman in the upcoming production of E.G., A Musical Portrait of Emma Goldman, and Gary’s nostalgic memories, which motivated him to create his…

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Caryn Hartglass, Leftovers, Love, and Liberation!

vegan podcast

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, a light history of the “doggie bag,” practical food-safety and storage tips, and dozens of creative leftover transformations (roasted veg, stuffing, potatoes, beans, sauces, and sweet sides). Listeners get mindset strategies for planning and preventing waste, simple sauce tricks to revive meals.  …

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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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Happy Holidays

Cuccidati, Italian Fig Cookies, Gluten-Free AND SOS-Free

  Holidays are about traditions and treats. When I learned about all the Christmas cookies Gary’s family used to make, I was inspired to get baking. One of those cookies is the Cuccidati, the Italian Fig Cookie. Gary has reminisced about it many times. I never had one. Gary’s sister recently told us she was going to make them. I asked her for the recipe that she had transcribed from their grandmother. I created a vegan and gluten-free version. I…

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Almond Ricotta Cannoli Filling

Almond Ricotta Cannoli Filling

This filling can be used for so many different dessert or just eat it all by itself with a spoon. We use it to fill our gluten-free, baked Cannoli Shells. Ingredients: 1 cup raw almonds 3/4 cups water 2 teaspoons vanilla extract 1/2-3/4 cups powdered sugar 1/4 cup shaved dark chocolate or tiny chocolate chips or chocolate chips chopped into bits Organic/natural Maraschino cherries for garnish Extra powdered sugar for dusting To make the filling Soak the almonds, covered with…

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Cuccidati, Italian Fig Cookies, Gluten-Free

  Holidays are about traditions and treats. When I learned about all the Christmas cookies Gary’s family used to make, I was inspired to get baking. One of those cookies is the Cuccidati, the Italian Fig Cookie. Gary has reminisced about it many times. I never had one. Gary’s sister recently told us she was going to make them. I asked her for the recipe that she had transcribed from their grandmother. I created this vegan and gluten-free version. I…

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Vegan Panettone

  Enjoy this sweet bread loaf for special occasions like Easter, Christmas, and New Year’s. Aquafaba makes it light and moist.   Ingredients 3 packages of active dry yeast 1/4 cup sugar (evaporated cane juice) 1/2 cup lukewarm water 6 Tablespoons Aquafaba 1 tablespoon soy lecithin 1/2 cup water 1 teaspoon vanilla extract 1/2 teaspoon salt 2 pounds 100% Einkorn All Purpose Flour (organic) 8 tablespoons softened vegan butter (1/4 pound stick) 1/2 cup pine nuts 1/4 cup candied lemon…

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Osso Vita (Vegan Osso Buco)

We love taking old favorite recipes and making them vegan. One recipe that Gary’s been wanting to recreate, vegan-style, is the Italian classic Osso Buco (translated from Italian literally means “bone hole”) like the dish he loved so much at Harry’s Bar in Venice. Here is the recipe, salty and chewy, right down to the “bone.” Our secret ingredient, for this chewy, tasty “bone” is parsley root. Serve with Gremolata, Braised Vegetables and Risotto Veganese. Braised Seitan Chops 4 tablespoons…

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Vegan Cannoli

Here is the filling we use in our gluten-free Cannoli Shells. 1 lb firm tofu (about 2 cups) 1 cup powdered sugar 1/4 cup thick cashew cream 1 teaspoon lemon juice 1 teaspoon orange zest 1/4 cup shaved dark chocolate or tiny chocolate chips or 1/4 cup diced REAL “candied” fruit (2 Tablespoons each of finely diced dried pineapple and dried mango, mixed together with 1 Tablespoon agave nectar) or half chocolate/half fruit: 2 Tablespoons shaved dark chocolate or tiny…

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