Happy Halloween

https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/rnxqnutmkdtc9v74/IAAF-18aug2026-palak-patel.mp3Podcast: Play in new window | DownloadWhen The Swingin’ Gourmets celebrate Halloween it’s not just swingin’, it’s also vegan. …

Cashew Cheese Fondue

https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/rnxqnutmkdtc9v74/IAAF-18aug2026-palak-patel.mp3Podcast: Play in new window | Download This is a gooey good, flavorful, cheesy, creamy rich sauce that is great…

Chocolate Sauce/Icing/Fondue

https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/rnxqnutmkdtc9v74/IAAF-18aug2026-palak-patel.mp3Podcast: Play in new window | Download This is a rich, chocolaty sauce when warm. I like making my own…

Almond Biscotti, gluten-free

https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/rnxqnutmkdtc9v74/IAAF-18aug2026-palak-patel.mp3Podcast: Play in new window | Download 3 cups gluten-free flour 1 tablespoon baking powder 1 1/2 cups sugar (we…

Brenda Davis RD; Vesanto Melina MS, RD; Charlyn Black MD, ScD: Plant-Powered Seniors

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Brenda Davis RD; Vesanto Melina MS, RD; Charlyn Black MD, ScD: Plant-Powered Seniors, Nutrition Essentials and Easy Recipes for Adults 50+ Three internationally recognized experts in plant-based nutrition. An evidence-based guide from two leading registered dietitians and a public health expert. Discover how a well-planned plant-based diet supports strength, bone health, heart health, brain health, and everyday vitality after 50 — with…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Jade Koyle, Grand Teton Ancient Grains Jade Koyle is President at Grand Teton Ancient Grains, a family-owned and operated farm and mill committed to restoring ancient grains to the family dinner table. Koyle’s mission is to restore the finest organically grown ancient foods from around the world into our modern lifestyles.One of those ancient foods is Einkorn, the most primitive wheat available…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Marion Nestle, Sugar Coated, Unboxing the Hidden Forces Shaping America’s Favorite Breakfast Food Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, which she chaired from 1988-2003 and from which she officially retired in September 2017. She is also Visiting Professor of Nutritional Sciences at Cornell. She earned a Ph.D. in molecular biology…

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Ellie Laks, Gentle Ellie is an animal communicator and healing expert who consults with people, animal rescues, and sanctuaries all over the world on how to save, heal, and treat their own animals. Ellie is a powerful speaker and the author of “My Gentle Barn: Creating a sanctuary where animals heal, and children learn to hope.” Ellie has appeared on some of…

REAL Autumn Stew

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″…

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…

Preparing for my IT’S ALL ABOUT FOOD interview with Ellen Ecker Ogden, I reviewed her book, The New Heirloom Garden. It’s beautiful. It has many recipes using heirloom fruits and vegetables but many are not vegan, and include cream, eggs, butter. I can easily veganize most of them using cashew cream for heavy cream, vegan butter and depending on the recipe, there are numerous swaps for eggs. I saw her recipe for a Caramelized Leek Tart and had to make…

I recently interviewed Ralph Nader on IT’S ALL ABOUT FOOD about The Ralph Nader and Family Cookbook, Recipes from Lebanon and Beyond. There are many vegan recipes in this book and then there are some that aren’t. I was quickly veganizing the nonvegan recipes in my head as I reviewed them, thinking I would make them at some point. This is the first recipe that I have made and veganized, Sheikh Al-Mahshi, the king of stuffed food. Normally made with…

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…

We had made a version of this soup while traveling using a store bought low-sodium vegetable broth. Once at home, instead of a packaged broth, I used herbs and spices to flavor the water instead. The sweet potatoes give the soup a nice flavor. Ingredients: 6 cups water Spice/Herb mix: 2 Tablespoons onion powder 1 teaspoon garlic powder 1 teaspoon turmeric 1 teaspoon summer savory 1 teaspoon marjarom 1 teaspoon fennel seeds 1 teaspoon celery seeds 2 sweet potatoes,…

What Vegans Eat – Travel Edition: LONDON/NEW YORK, Day 25

October 11, 2022 London and New York This is it. The last day of our 25-Day Magical European Tour. We packed in a lot of adventures with good food. There was an electric tea pot in our hotel room however the cord did not reach the outlet. It also didn’t have a plug…

October 10, 2022 London Our adventure is almost over. We leave tomorrow. I am amazed at everything we have packed in so far. Still we have a full day left. I wanted to try to visit the Royal Botanical Gardens. We left the hotel a little after 10am. We stood at a bus…

October 9, 2022 Aix-en-Provence, France and London, England All good things must come to an end. It is time to say Au Revoir to Aix-en-Provence. We are sad, but we will return. Josée had recommended a restaurant on the Cours Mirabeau, Le Singe Vert, or the green monkey. With a few hours left, we…

Happy Halloween

Cashew Cheese Fondue

Chocolate Sauce/Icing/Fondue

Almond Biscotti, gluten-free

IT'S ALL ABOUT FOOD Podcast

Brenda Davis RD; Vesanto Melina MS, RD; Charlyn Black MD, ScD: Plant-Powered Seniors

Jade Koyle, Grand Teton Ancient Grains

Marion Nestle, Sugar Coated, Unboxing the Hidden Forces Shaping America’s Favorite Breakfast Food

Ellie Laks, Gentle

Autumn

REAL Autumn Stew

Three Sisters Savory Pie

Caramelized Leek Tart, vegan, gluten-free

Sheikh Al-Mahshi, Baked Stuffed Eggplant

Pumpkin Bread, Vegan & Gluten-Free

Sweet Potato Black Bean Soup

What Vegans Eat

What Vegans Eat – Travel Edition: LONDON/NEW YORK, Day 25

What Vegans Eat – Travel Edition: LONDON, Day 24

What Vegans Eat – Travel Edition: AIX-EN-PROVENCE/LONDON, Day 23