Alan Roettinger has been a private chef for over 28 years, serving a broad spectrum of high-profile clients, from entertainers to presidents. A world traveler, he absorbed elements from many cuisines to synthesize a unique, creative, personal style. Alan’s first cookbook, Omega-3 Cuisine, showcases his ability to bring health and flavor together, offering a wide range of dishes that are simultaneously exotic and accessible to the home cook. In Speed Vegan, Alan has kept flavor and health, but expanded these parameters to include quick, easy, and strictly plant-based.
TRANSCRIPTION PART I:
Caryn Hartglass: Hi. Okay, we’re back. You’re listening to It’s All About Food. I’m your host, Caryn Hartglass, and we talk about everything related to food. Because everything is related to food. This is a live call-in show. If you have comments and questions you can call in at 1-888-873-4643 or send me an email now or at any time during the week at email@example.com. Love to hear from you, like to know what you’re thinking. And that’s that. firstname.lastname@example.org. Okay, so that was a pretty heavy first half hour when we were talking about the Sea Shepherd. Now we’re going to lighten things up a bit and talk about my favorite subject, which is food. But the lighter side of food. I’ve got Alan Roettinger as a guest, and he’s got a brand-new cookbook out called Speed Vegan. He’s been a private chef for over twenty-eight years serving a broad spectrum of high-profile clients from entertainers to presidents. A world traveler, he absorbed elements from many cuisine to synthesize a unique, creative, personal style. Alan’s first cookbook, Omega-3 Cuisine, showcases his ability to bring health and flavor together, offering a wide range of dishes that are simultaneously exotic and accessible to the home cook. In Speed Vegan, Alan has kept flavor and health, but expanded these parameters to include quick, easy, and strictly plant-based. For more information he has a website, alanroettinger.com. I’ll spell that: a-l-a-n-r-o-e-t-t-i-n-g-e-r.com. Alan, welcome to the show.
Alan Roettinger: Hi, Caryn.
Caryn Hartglass: Hi. So you’re out there in Boulder.
Alan Roettinger: Nice, beautiful weather. I’m on a shady street. Hope you don’t have any background noise.
Caryn Hartglass: Okay. No, it sounds good so far. So thanks for joining me. I just got your cookbook, so I haven’t had a chance to make anything in it but I have been thumbing through it. It’s really beautiful.
Alan Roettinger: Thanks.
Caryn Hartglass: Just like your bio says, I find there’s a lot of really creative things in here. I’ve looked at a lot of vegan cookbooks and fortunately there are so many out today and we need more of them. Often times they are not that innovative—at least not to me, who’s been cooking vegan for over two decades. But there is some interesting things in here that I have not seen and I can’t wait to try them.
Alan Roettinger: Well I’m glad to hear it.
Caryn Hartglass: Yeah. It sounds like, just from the little I’ve been reading in here, you’re a bit of a comedian. Is that true?
Alan Roettinger: Comedian?
Caryn Hartglass: Yeah, there’s a little sense of humor in this book.
Alan Roettinger: Well I think a sense of humor is important, isn’t it? It gets you through the tough spots, and there are plenty in cooking.
Caryn Hartglass: So I want to talk about the first little bit of humor in here that I saw, which is the news flash where you talk about how you were an omnivore when you started this book and then you began a strict vegan diet.
Alan Roettinger: Well actually I consider myself an omnivore because I can eat anything I want, and I think that’s important. Well I think it’s important because if you box yourself and you say, “I’m a vegan,” that’s fine for you and everyone inside that box. But it shuts everyone else out. I’m not evangelical at all; I think everyone should make their own decisions like I have. But for those people who feel strongly that a vegan diet would be better for the planet and everyone in general, I think it behooves everyone that would like other people to join them if they don’t put themselves in a box. Say, “No, I’m an omnivore, and I’m making specific choices in my life.” ‘Cause that opens the door to, well what choices are they and why?
Caryn Hartglass: Yeah, I like that.
Alan Roettinger: Whereas if you say, “I’m a vegan,” the people that aren’t, they can shut you off and say, “That person is weird. They’re a vegan. I don’t have anything to do with that.” And then they don’t have to think about it. But if you put yourself on the same side of the fence with them and you say, “Well I’m doing this differently now,” it kind of leads to the question, “Well, why? How do you feel about it? What is the result? Do you feel any different?” All these questions come which wouldn’t come if you had shut yourself off. That’s the way I feel about it, anyway.
Caryn Hartglass: Oh no, I agree with you.
Alan Roettinger: I’m an omnivore, but I’m choosing.
Caryn Hartglass: I do prefer saying that I eat a vegan diet than saying I am a vegan.
Alan Roettinger: There you go.
Caryn Hartglass: The labeling is very subtle, but it makes a difference and I often say, especially to children when I talk to them about what I eat—they ask a lot of questions and they get concerned. I always like to say that… They’ll say to me, “So you can’t eat this?” or “You can’t eat that?” And I say, “I can eat anything I want. I choose to eat this.” And I think that’s important.
Alan Roettinger: I think it is too. Because you’re actually choosing for your palate and you’re choosing for your health. And the more you read, the more concerned you are, you’re choosing for other reasons too. But when it starts out, it starts out like, what do I like? What do I want? And then what agrees with me? And then what agrees with me in the long-term? And then what agrees with me in terms of my environment and other people and economics and the environment and everything? Eventually it encompasses a lot, but it starts with your own tongue. Palate.
Caryn Hartglass: Now what motivated or inspired you to make this book?
Alan Roettinger: To make this book, well my publisher asked me to do this. I originally—Omega-3 Cuisine was a vegetarian book. I was an active omnivore when I made that book. I had actually gone for encyclopedic, it was about three times the size. It included eating fish and everything. He said, “Look, we’re a vegetarian outfit and so you’re going to…” I said, “You know what you’re doing,” so I just cut out everything that was non-vegetarian and we made this book and I’m very happy with it. So I asked for another project and he said, “Okay we’ll get back to you” and they said, “Okay, how about Vegan Quick?” And I said, “Fine.” “Recipes thirty minutes or less.” I said, “Fine, let’s call it Speed Vegan.” He liked that. So I started cooking whatever I could do in thirty minutes, which was unusual for me because I never really measured the time. If I knew I was starting a long project I would start early; I wouldn’t try to cram it, I wouldn’t cut corners necessarily. I would never cut corners that would interfere with the quality of the product. It had to be good. So it took me a while because a lot of things that you dream up don’t cook that fast. I took out a lot of things like brown rice, which is kind of a staple, because that takes too long. So I eventually came up with a good collection of recipes that can be done quickly. The way I measured it was if I can dream it up, start making it, write it down, and get it done in thirty minutes, the average home cook could probably follow the recipe and get it done in thirty minutes.
Caryn Hartglass: That’s great.
Alan Roettinger: So in the process of doing it I thought, “Well why don’t I just try this diet and see how it goes?” Making sure I get all my amino acids and everything, ‘cause I’m semi-athletic and I like to be active. And I tell you, I feel great. I’m a martial artist and last night I was in the dojo and they were saying, “Did you have some coffee or what?” and I said, “No, actually I don’t drink coffee at all anymore.” They go, “What?” I’m 57 and I was competing with twenty-somethings and that made me feel really good.
Caryn Hartglass: Yeah, I love to hear that. And I hear it so often and it’s just amazing. People think you’re a little nutty sometimes because you’re jumping off the walls and you’re feeling great and you’re looking great and you have all this energy. And you just say, “It’s from what I’m eating and what I’m not eating.” And it’s really hard for a lot of people to fathom.
Alan Roettinger: Well especially… The guy that was there said, “Well no, you’re never going to talk me out of having my steak.” And I said, “Look, I’m not here to talk you out of anything.” But I’m jumping around and you’re standing on the sidelines, so, you know. You eat what you want. I don’t want to interfere with that.
Caryn Hartglass: But you just brought up a good point and I don’t know that it was intentional. But just by saying what you eat all of a sudden puts everyone else on the defensive and it’s not even your intention. But all of a sudden they feel like they have to defend themselves.
Alan Roettinger: Well that’s a good thing. Because so far it’s been the other way around. I think it was Jonathan Safran Foer in his book said, “We should actually be the ones who don’t have to apologize for what we eat.” Instead of saying, “I’m sorry, I can’t eat that; I’m a vegetarian” or “I’m sorry, I’m a vegan,” they should be saying, “I’m sorry, I eat meat. Is there anything else we can get you?”
Caryn Hartglass: Yeah, exactly. Yeah, it’s funny when people say, “Oh I’m so sorry you can’t eat this.” I’m not sorry.
Alan Roettinger: Yeah I had my sister say to me, “But isn’t it so limited?” I said, “Well, let’s count the number of forms of meat that you’ve had, okay?” We got to her ten fingers and I said, “Now let’s count the number of variations of lettuce that you’ve had.” And we’re onto her toes and she was still going.
Caryn Hartglass: Right.
Alan Roettinger: So I say, “Okay. So what’s limited?”
Caryn Hartglass: That’s right. Count the number of different kinds of potatoes.
Alan Roettinger: And that’s just lettuce. We’re not even getting into the other things.
Caryn Hartglass: That’s right. Oh! Speaking of that, okay, I never heard of green garbanzos.
Alan Roettinger: Well there’s a reason for that. They’re a fresh item. And there’s an outfit in Idaho, I think it’s called Edge, Clearwater Edge or something like that. They’ve been growing green garbanzo… They’re grown all over India; they have them. There’re green garbanzos, they’ve purple garbanzos and everything else. We only usually get the blonde ones, which are Middle Eastern. But the green garbanzo when it’s fresh is very tasty. It’s like a green pea, but it’s very tender and all it needs is a blanching and it’s basically raw when you eat it and it’s delicious. It’s higher in protein and all the minerals and all that than the dry variety. It’s fabulous food. Unfortunately it’s hard to get right now but I think they’re getting the distribution down. It’ll be available in health food stores eventually.
Caryn Hartglass: Well here’s the problem with our current food system—and there are many, many problems—but one of them is most of our food comes from giant agribusinesses and they’ve put out of business and continue to put out of business a lot of small family farms. What they do is they monocrop and they grow lots and lots and lots and lots of one kind of something. One kind of potato. One kind of bean. One kind of whatever. So this huge variety of food all over the planet is slowly diminishing.
Alan Roettinger: That’s why it’s nice to go to a place like India or Thailand where they have tons of varieties of everything because they’re grown on small farms.
Caryn Hartglass: And I’ve heard so many sad stories, and I hope this is turning around when we see all these heirloom varieties of different kinds of food coming out, but I had heard about all of these rice seeds for so many different varieties that were being saved in Mexico and some of them got contaminated with genetically modified—or maybe it was corn—
Alan Roettinger: Corn.
Caryn Hartglass: —with these genetically modified varieties. It’s really, really sad. But I’m hearing more about different beans that are becoming available—heirloom varieties of beans—which is very exciting.
Alan Roettinger: Well you know, it’s an interesting thing about this country. When I came here—I grew up in Mexico and I came to the United States when I was 22 or something like that—I was shocked. You couldn’t get a decent cup of coffee. It was all the same kind of watery… You couldn’t get a cappuccino. There was no Starbucks, anything like that. If you think it’s limited now, it was really limited then because people didn’t even know anything beyond iceberg lettuce. It was really hard to get variety, and I grew up with massive diversity. Now, because of the travel that the baby boomers have done and because the world has shrunk for us—we’re much more in communication with other countries—we’re actually exploring more, and I think that’s going to lead to a demand for more variety, not less. And I think that the agribusiness is going to have to either accommodate that or it’s going to get crowded out by small farms, and I think small farms should definitely win. Definitely.
Caryn Hartglass: Oh gosh. It would help for so many reasons because we would have a lot more variety. And certainly we have to go more towards locally grown as shipping and transportation become more and more expensive.
Alan Roettinger: That’s another thing, yeah.
Caryn Hartglass: Yeah. Well let’s get back to your book.
Alan Roettinger: Okay.
Caryn Hartglass: So one of the things I find about cooking fast is that it really helps if you are prepared and organized so that you have what you need ahead of time so when the time comes you can throw something together in a half hour.
Alan Roettinger: That’s right.
Caryn Hartglass: You talk a little bit about stocking the pantry, which is really important and a lot of important things to consider. I recommend getting the book and reading the beginning of it. It’s so important to organize because… I’m going to say two different things here. I have been able to make lots of wonderful one-pot dishes in a hotel room. Or also in a hotel with just a microwave or some really efficiency kind of kitchen. That is possible. But it’s so much easier if you have the right pots and pans. You don’t have to be outrageous and get all kinds of expensive things, but you do have to have some of the basics. Then to have a pantry of interesting spices and vinegars and dried foods, grains and beans and things. That makes food preparation, when it’s time to make the food, fast.
Alan Roettinger: It only helps if you’re organized. Yep. You don’t have to go hunting for things. It also helps you begin to get an understanding of what different herbs and spices taste like and what’s available. Some of the things in the book, like Ras el hanout—which most people have never even heard of—a fabulous spice mixture. You can do a lot of things with it. It doesn’t have to be Arabic, it doesn’t have to be Moroccan. It can just be something you just put a pinch of it in and it throws it in a different direction and it makes it unusual. And then your food is interesting. Then your palette goes, “Mm. Ah. Nice!” Yeah. That’s important, that’s really important. A lot of people don’t understand this, but it’s important for your health that your food taste good to you. Because your body will open up. Even just the smell of it cooking can be intoxicating, and then you start salivating and all the juices start flowing so when the food finally goes in, your body is ready. I used to say this to everyone and I’ve been saying this for years, and now there’s a study. They did it with a Thai lady and a Swedish lady. They tested their blood and then they fed them both really spicy, really exotic Thai food. The Thai lady loved it, the Swedish lady hated it. Then they tested their blood and the Thai lady got more nutrition from the same exact food in the same exact quantity than the Swedish lady. So then they reversed it and they gave them both Swedish food on a different occasion and the opposite happened. The Swedish lady got more from the food that she liked than the Thai lady got. Then they said, “Well, hm.” So they gave the Thai lady the same kind of food that she loves but instead of beautifully presented, all blended up into a disgusting slop. Same quantity, same exact ingredients, same exact preparation, and she got even less from that than she got from the Swedish food. So I rest my case.
Caryn Hartglass: Yeah, very interesting. Now some would say it’s anecdotal because you didn’t have a large pool of people being tested. But I believe in what you’re saying.
Alan Roettinger: Get a pool! Get a pool; try it!
Caryn Hartglass: Get a pool, we’ll all jump in.
Alan Roettinger: You know what, I will not even eat as much quantity if it doesn’t taste good to me. In fact if it doesn’t pass the taste test, I don’t have to eat it. I’m not going to die if I don’t eat today. I’m not going to eat it if it doesn’t taste good to me.
Caryn Hartglass: Oh you’re bringing up so many things that I’m loving. I’ll see how many I can remember. I was at an event I was talking about earlier today and somebody was telling me about an event she was at where there were meat-eaters and chefs and this one overweight chef was talking when she ate some vegan thing that was offered, I think a collard roll or something—it was raw vegan, actually. As she was eating it and liking it, she said, “Diet food needs to be chewed.” It was just kind of an interesting concept and I don’t necessarily agree with it.
Alan Roettinger: Diet food needs to be chewed. I like that.
Caryn Hartglass: Right. Oh, this must be diet food because you have to chew it. I mean, does that mean all the food the standard American diet of processed foods and meats and things you can just vacuum down, I don’t know. But it is very important to chew your food. It’s important, just as you said, to like the food, to want to eat it, to salivate. Get those digestive juices going. Chew the food, enjoy it while you’re chewing it.
Alan Roettinger: Experience it. Enjoy it.
Caryn Hartglass: And you’re going to get so much more out of it.
Alan Roettinger: Absolutely. Not to mention that you’re going to have more fun.
Caryn Hartglass: That’s right.
Alan Roettinger: People talk about it’s so limited and it’s boring and you don’t get to have the meat. Well what difference does it make if you’re wolfing it down in a car going down the freeway? Out of a paper bag.
Caryn Hartglass: And you don’t even realize what you’re eating. Yeah.
Alan Roettinger: Well there’s still bad stuff in there. I don’t know if you’ve read this book called The End of Overeating?
Caryn Hartglass: No.
Alan Roettinger: It’s written by a former FDA, the head of the FDA, what’s his name, David Kessler I think? He talks about what they do to the food to make it palatable for people so that they’ll eat more of it. Manipulating fats, salts, and sugar. One of the things they do is they puncture it many times with these needles and inject it with salt and water, which is basically predigesting the chicken or whatever it is so that you don’t basically have to chew it. It is soft.
Caryn Hartglass: Right.
Alan Roettinger: So you could eat it faster and you can eat more of it. So I think if you have to chew your food, that’s a good sign.
Caryn Hartglass: Absolutely. Yeah. I felt that was really funny, what she said.
Alan Roettinger: Diet food. What’s diet food anyway?
Caryn Hartglass: Exactly.
Alan Roettinger: You know what the purpose of life is, right?
Caryn Hartglass: Eat to live. No, what is it? Live to eat.
Alan Roettinger: Joy!
Caryn Hartglass: Joy! Oh that’s right. Oh, I was supposed to—
Alan Roettinger: I mean, everything you do, you do to get some joy. Whether it’s having kids or finding a mate or getting a good job or what it is. So you can have some joy. Why would food be any different? The reason diets don’t work is cos there’s no joy.
Caryn Hartglass: Right. I saw that as one of your questions that you wanted me to ask, the purpose and meaning of life.
Alan Roettinger: Well there you go.
Caryn Hartglass: I was kind of chuckling when I saw that because I thought, “Oh is this a joke question?” but actually you’re right.
Alan Roettinger: No it’s not, it’s very serious.
Caryn Hartglass: It’s to experience joy.
Alan Roettinger: I think people that don’t stop and think about it are missing the point. I mean, one of the most important things is to understand where you’re going and what it is that you want. Because if you don’t, you may actually get it and not recognize it and go on to something else and never come back to it. If you understand what it is you want out of this life, that’s the purpose. And when you get it, there’s the meaning. When you get that joy, you feel it. There’s no question. You’re satisfied, and that’s the whole point.
Caryn Hartglass: Right. That’s right.
Alan Roettinger: I think food needs to be part of that. That’s why food should taste good, because there’s joy when you eat it. And if there’s no joy, it’s not good for you. Doesn’t matter how many vitamins, minerals, whatever else is in there. If you’re not enjoying it, you’re not getting it.
Caryn Hartglass: Well I think a lot of times portions are tremendously large and people keep eating them because it isn’t satisfying. The food really isn’t good, it doesn’t have nutrition, the brain wants more food, and you end up getting fat but not satisfied.
Alan Roettinger: Yeah, but they’re also manipulating your taste buds. There’s an autonomic response to fat, salt, and sugar in the right proportions that makes you—
Caryn Hartglass: Eat more.
Alan Roettinger: You know that saying, “betcha can’t eat [just] one?” That’s a real bet, because they put stuff in there to make sure you can’t eat just one. It’s scary. It’s actually scary.
Caryn Hartglass: Right. Well I have also read that aspartame, the artificial sweetener that’s in a lot of diet drinks, has an appetite enhancer to it.
Alan Roettinger: Yup. And it’s something that causes stuff.
Caryn Hartglass: Yeah. And on and on. Okay so back to your book Speed Vegan. One of the first chapters is jumpstarts. What I like about it is you’ve got a number of different recipes for sauces or dressings—mayonnaise, purees—things that you can make in advance that will last for a while that you can ultimately use quickly when you’re ready for them. This is so much better than buying so many of these prepared things in the stores that have some questionable ingredients in them. There’s just some wonderful things in here like, well of course the roasted garlic. I am a big fan of making roasted garlic puree, and you have a recipe here. It’s very simple and very wonderful.
Alan Roettinger: Thank you. And thank you for always coming back to the book, by the way.
Caryn Hartglass: Yeah, well. It’s all about food for me and I’m hungry right now. I love looking at all of this stuff. Here in Manhattan we have a lot of Indian restaurants and Indian stores, and there’s a number of places that have a lot of spices in bulk. They’re just wonderful. I love the chipotle peppers, and there’s just an endless variety of curry powders. Just different mixes, so many. Instead of the little jar that you get in the supermarket, I mean there’s just so many different potions of curry alone. So you buy a few of those and you just sprinkle them like you said, and wow. Doesn’t take much.
Alan Roettinger: It really doesn’t. In fact the more you dabble in the kitchen, the more you’ll suddenly realize that you can make infinite varieties of things. I’ve actually cooked for people. Wealthy people like to be surprised and some of them will tell you what they want and you’ll have to make exactly that, but the adventurous ones will just say, “Surprise me.” I worked for one gentleman when I was living in California. He lived in Malibu. His doctor told him, “Look, if you don’t cut out the meat products and the dairy products, you’re going to die” because his cholesterol was like 400-something. They were giving him Lipitor and everything else and it was still not contained. He came home and he was totally depressed because he liked to go out and shoot things and bring them in. I said, “Look, just trust me. I will make you really, really interesting food. You will not feel deprived.” He said, “I don’t believe you.” I said, “Well just trust me. Are you going to commit to cutting out the animal products or not?” He said, “No I have to.” So okay. Done. Now I will cook. And I cooked for him for another, I think it was six months after that, never ate the same thing twice, never had any animal products. No dairy, no meat, no nothing. And he was thrilled. So it’s obviously possible for a person. When you’ve resigned yourself, okay I’m going to change my diet. I’m going to eat only this. It doesn’t limit you. The only thing limiting you is your ability to accept something new. You can accept something new, you can have something different every day. Some nuance, some variations, some totally different thing. The world is full of incredible things to eat.
Caryn Hartglass: Well I love to cook and I’m great in the kitchen. I’m sure a lot of people are thinking, “Yeah, well if I had my own chef to prepare me something different every day then I could do it.”
Alan Roettinger: Oh, I can’t afford me. Yourself?
Caryn Hartglass: I mean, that’s why some of these cookbooks that are out, including yours, are so great to have, because I really encourage people to get back into the kitchen as often as they can. It’s so important to make healthy food, and you can make delicious things.
Alan Roettinger: It’s enjoyable! You can actually enjoy doing it. It’s fun.
Caryn Hartglass: Well I think it’s enjoyable, but some people I think it’s not in their DNA.
Alan Roettinger: I disagree.
Caryn Hartglass: Okay.
Alan Roettinger: Cooking is the most ancient activity of civilized man. Making weapons I’m not counting. But when they started making clay pots, why did they make clay pots? Cos they wanted to combine different things to make food taste good. That’s before they even started cooking. They were trying to say, “Well what if we take this chokecherry and we mash it up and we get some of that sweet thing over there and we mix it together, we put this with that, how would that look? Ooh.” Instead of just eating buffalo tongue, why don’t we have some plants with it? This has been going on as long as there’s been human beings who actually stop and think about what they’re doing. There’s no reason why we can’t, in this modern age, with all these conveniences that make it quick and easy, we can’t do the same. You don’t necessarily have to go out and hunt. You can just go to the store and buy it, and then it’s very easy. And it’s fun.
Caryn Hartglass: I totally agree with you.
Alan Roettinger: As soon as you start doing it, it’s addicting because you suddenly, it opens up a world—like any art. When you start practicing it, it flourishes. And then you start going, “Wow, this is incredible.” Everyone I’ve talked to who’s ever started cooking has really loved it.
Caryn Hartglass: We have about a minute left and I just wanted to mention a few recipes in here that I found very different that I’m looking forward to making, like your Pimento Soup with Vermouth.
Alan Roettinger: It’s the vermouth that does it.
Caryn Hartglass: Yeah, it sounds really good. Well, cooking with vermouth is somewhat like cooking with wine, and that always really enhances food. I like sometimes to cook with wine or cook with tea, and that’s a great way to get some nice flavors in the food. And then you have a Glass Noodle Salad. I love that because I’m a fan of glass noodles and I’ve never made a salad of the glass noodles and so I’m looking forward to trying that.
Alan Roettinger: That’s about the only pasta salad I really liked.
Caryn Hartglass: Glass noodles are made from—
Alan Roettinger: I always like pasta hot, you know?
Caryn Hartglass: Right. Glass noodles are made from mung bean. They’re pretty easy to find, certainly in health food stores and Asian food stores, some supermarkets have them. They’re really easy to make. They cook, I mean you just have to put them in hot water and they get soft really fast.
Alan Roettinger: In seconds, yeah. You basically reconstitute them, yeah.
Caryn Hartglass: So before we go, do you have a favorite recipe?
Alan Roettinger: Do you have a favorite day? Do you have a favorite leaf?
Caryn Hartglass: Good answer.
Alan Roettinger: No, I mean it’s… They’re all good, otherwise they wouldn’t be in there.
Caryn Hartglass: That’s right.
Alan Roettinger: I did some things that weren’t good and I didn’t put them in there.
Caryn Hartglass: There’s just so many good ones in here, I’m just thumbing through. I put all these yellow sticky papers in the book and the whole book is yellow.
Alan Roettinger: Nice. Really good.
Caryn Hartglass: Anyway, thank you so much. Alan Roettinger, the author of Speed Vegan.
Alan Roettinger: Thank you for inviting me.
Caryn Hartglass: Thanks for coming on today. We’ll be in touch. I can’t wait to try out some of these recipes.
Alan Roettinger: Well let me know how it goes.
Caryn Hartglass: Okay. Thanks for joining me. You’ve been listening to It’s All About Food. I’m your host, Caryn Hartglass, and join me again next week. Thanks for listening.
Transcribed by JC, November 28, 2016