https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/dmk62cbpdkxx6eib/IAAF_415256m03w.mp3Podcast: Play in new window | Download This is a veganized version of the meatballs Gary’s parents used to make…
https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/dmk62cbpdkxx6eib/IAAF_415256m03w.mp3Podcast: Play in new window | Download We paired our Gluten-Free Crust with Zsu Dever‘s Lemon Custard and Aquafaba Meringue…
https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/dmk62cbpdkxx6eib/IAAF_415256m03w.mp3Podcast: Play in new window | Download Here is the filling we use in our gluten-free Cannoli Shells. 1 lb…
https://media.blubrry.com/1471973/mcdn.podbean.com/mf/download/dmk62cbpdkxx6eib/IAAF_415256m03w.mp3Podcast: Play in new window | Download This is a recipe that has been inspired by Vegan Holiday Cooking by…
Listen: Tuesday, April 15, 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 Caryn Hartglass, The Global Food System In this episode Caryn discusses the global food system, how every bit of food that is brought to our plate has involved so many people around the world. She shares stories…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 John Sanbonmatsu, Our Resistance to Rethinking the Meat Economy John Sanbonmatsu is a writer, philosopher, and magician. He is author of The Omnivore’s Deception: What We Get Wrong about Meat, Animals and Ourselves (New York University Press) and of The Postmodern Prince: Critical Theory, Left Strategy, and the Making of a New Political Subject (Monthly Review Press). John received his BA from…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Zoe Weil, The Solutionary Way Zoe Weil is the co-founder and president of the Institute for Humane Education (IHE). She is the author of seven other books, including Amazon #1 best seller in the Philosophy and Social Aspects of Education, The World Becomes What We Teach: Educating a Generation of Solutionaries; Nautilus Silver Medal winner, Most Good, Least Harm; and Above All,…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Nathan Lents, The Sexual Evolution, How 500 million years of sex, gender, and mating shape modern relationships NATHAN H. LENTS is a professor of biology at John Jay College, CUNY, and the author of Not So Different: Finding Human Nature in Animals and Human Errors: A Panorama of Our Glitches, from Pointless Bones to Broken Genes. He has appeared as a scientific…
It took a global pandemic to inspire me to make matzo! We had a family Passover seder on Zoom and I wanted to bring matzo to our table. I made two kinds, one with heirloom Einkorn wheat flour and the other with Oat flour. I like to bake them on a pizza stone but a regular baking sheet will work. I make my own oat flour, grinding steel cut oats or rolled oats in a Vitamix. …
This is a recipe that has been inspired by Vegan Holiday Cooking by Candle Cafe (a must-have cookbook) and modified somewhat. It’s become my new favorite cake. Crust 1/2 cup shredded carrots (about 1 carrot) 1/2 cup unsweetened shredded coconut 1/2 cup raw almonds 1/4 cup agave or maple syrup 1 Tablespoon Ener-G Egg Replacer or starch like Cornstarch or Potato Starch Cake 2 cups raw almonds 1/2 cup cocoa powder 1 Tablespoon baking powder 1 cup unsweetened nondairy milk…
Traditionally served as a first course during the Passover seder dinner, this vegan version of Gefilte Fish, can be served as an appetizer anytime. Gefilte “Fish” Ingredients 1 cup raw or blanched almonds 1 white or yellow onion, grated 1-2 teaspoons Old Bay Seasoning 2 Tablespoons potato starch 2 carrots 1/4 sheet of nori water several large leaves of kale or cabbage Optional Jelly 3 cups hot vegetable broth or 3 cups of hot water with 1 teaspoon each of…
The Passover holiday begins today and so does my ambivalence. I love traditions, story telling, special holiday foods. But I am so torn with the contradictions! The message of Passover, liberation from slavery, is something that resonates strongly for me. Should the holiday just be about the liberation of the Jewish people from slavery in Egypt hundreds of years ago, so that it should be remembered and never permitted to happen to the Jews again? Can I sing the songs,…
Sponge cake, is often wheat-free for the Passover holiday and loaded with eggs. This cake is egg-free, light and lovely. It is kosher for Passover for the Sefardic Jews but not for Ashkenazi Jews because it contains soy and rice. 3/4 cup white rice flour 3/4 cup potato starch 1 1/2 teaspoons baking powder 1 cup sugar (evaporated cane juice) Zest from one lemon Zest from one orange 1 Tablespoon fresh lemon juice 1 Tablespoon fresh orange juice 8 teaspoons…
It’s Passover and that means matzo ball soup. I have not had matzo balls in ages. It’s one thing I wasn’t motivated to veganize, until now. I was inspired by Nava Atlas’ Vegan Holiday Kitchen when I had a chance to interview her last year (Listen to the interview here). I made some slight modifications to her
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…
