Harvest Eating Podcast-plant Based Vegan Recipes

On today's episode, I discuss the upcoming 2018 Thanksgiving feast which is just a few weeks away. I chat turkey, and the best type to get. I also discuss myriad of sides including lard roasted potatoes, roasted sweet potatoes, slow-cooked collard greens, green peas, rustic cranberry sauce....basically, the whole meal is contemplated. I will touch on these dishes in more detail in shows upcoming.

Today I discuss a classic southern dish, Sweet Potato Pie. Most folks are familiar with good ole pumpkin pie which is great, but sweet potato pie is better in my opinion and has more style and class if I may say. What makes this pie special is the preparation of the sweet potatoes, in this case, roasting is the special trick. Roasting is a dry heat method of cooking and it produces more “caramelly” taste and texture than boiling does, which is the method most commonly used. If you’ve had sweet potato pie there is a good chance (like 80%) that the potatoes were precooked in cans, just like pumpkin. Sadly, this makes mush out of the sweet potatoes and does nothing to enhance them. My method of roasting enhances the taste, texture and sweet flavor naturally present in sweet potatoes. It’s best to find clean, unblemished potatoes to make this. Often times store-bought sweets are rather beat up. A local farm market is the best place if you have access, but alas, a great pie can easily be made using store sourced p

Today's episode is dedicated to a dish I call the garbage salad. A Keto salad recipe made up of a combo of lettuces w olives, peppers, feta & provolone cheese, salami, cucumbers, roasted peppers, and a simple creamy Greek Dressing. This salad must be cold....which means cold salad bowls, serving bowls, and ingredients, no warm salad! Be sure to follow my work on these sites: Instagram Facebook Youtube

Today I discuss a few basic eggs recipes, Gratin of Eggs and the tortilla or frittata....both classic comfort food egg dishes.  Anyone adhering to the keto diet is usually cooking with eggs. These recipes are very eggcellent (could not resist) and filling but of course, delicious! Here is a link to the Spanish Tortilla video I did. It's a very easy and wonderful way to make use of eggs. Also, here is what typical European eggs look like....compare those to the eggs you get at your supermarket...you'll be crying too! Be sure to follow my work on these sites: Instagram Facebook Youtube

Fall is here, my favorite time of year for cooking! As apples come into season I get very excited to share new recipes with you featuring fall ingredients. No ingredient says fall more then apples!  So today we will walk through a low cab apple tart recipe. Speaking of apples, have you seen this baked stuffed apple video I made?

In today's episode, I discuss making another German favorite Blaukraut. A simple dish of red cabbage with apples and onions this dish is perfect with any pork dish.  I made video a few years back showing the procedure. 

Today I'm sharing some basic roast beef cooking methods. Learning how to make a wonderful roast beef dinner is a great skill to have. Using the leftovers to make roast beef and swiss cheese sandwiches with horseradish cream sauce is the next level of awesomeness! Be sure to look up my Instagram feed to see photos of what I am cooking.

I want to thank Carl from Hawaii for sending me the request for a collard greens recipe. This Collard Green Gratin is a wonderful way to prepare collard greens. A simple bechamel sauce with cheese (compound-mornay sauce) and nutmeg is the binder for this dish. Some toasted breadcrumbs add a crunchy texture on top. If you enjoy collard greens, this dish is for you! I would encourage other listeners to send me their questions keith@harvesteating.com

On today's episode, I discuss Sauerbraten, a classic German comfort food recipe. I did a video on this way back when...see it here I also discuss Blaukraut, a simple cabbage recipe, I did a video on that one also. See that video here 

On this episode, I discuss my recent Cape Cod trip then get into this wonderful alpine dish from France, Tartiflette.  I have updated this one to be keto-friendly as it is usually made with pommes de terre AKA ..potatoes. This is a great dish! Also, please visit my Food Storage Feast Course and learn about how and why you need to be building a long-term storage pantry.

A quick episode today...I want to encourage you all to use indirect cooking for your bbq's. The cost of meat these days is nuts! Why burn or overcook it? Just use the simple indirect cooking method. I have sadly seen so many bbq's go bad in recent years because of people using sticky, sugar-laden marinades and sauces and leaving meat on the direct heat too long. By creating an indirect cooking area on your charcoal or gas grill you can sear and mark your items then finish them to proper desired internal temp without burning them. Here is a good article by Kingsford Charcoal that details this. Love the show? consider becoming a Harvest Eating Insider. Also, try my Harvest Eating premium organic spice blends free...just cover shipping. I hope you enjoy the 4th of July holiday!

On today's show, I feature a video and recipe from my online course Food Storage Feast that is popular with students and so delicious. This buttery toasty cornbread is more like cake than bread, very rich satisfying and the best part-moist! On today's show I also talk about a new program I am releasing called Harvest Eating Insider which comes with many products, access to all online courses and a copy of the Harvest Eating Cookbook. Many of you good folks ask how you can support the show more than buying a jar or two of spices(which is great by the way!), this is a rather costly program but I know many of you will enjoy it and take advantage of it. I also talk about a negative review I got recently and how much it bothered me. I would really appreciate those of you who love this show to make your voice heard by leaving a review and subscribing if you have not yet. See the link above. This buttery toasty cornbread is rather easy to make except for cooking the corn in butter. Aside from that is is rather stand

On today's show, I discuss making a simple but delicious Southern specialty; corn spoonbread. This soul food classic is simple to prepare, uses common ingredients and delivers the comfort-food feeling we all love about Southern food. Spoonbread is not cornbread which tends to be dry and crumbly. This is rich, soft, creamy and delicious. You need a spoon to eat it, almost pudding-like, hence the name-spoonbread. If you're serving some Carolina BBQ, a pot of greens or green beans this HAS to be served alongside. I really do love this dish. To make it properly you will need some real stone-ground cornmeal. Not the crap in the baking aisle of most supermarkets. Unless its Bob's Redmill, that will do the trick. Also, farm-fresh eggs. For those of you who really appreciate the finer things in life, I suggest sourcing this cornmeal from Anson Mills, my go-to source for all fine grains. You can also get AMAZING oats from Anson Mills too. Steel cut oats are available from Bob's Redmill and in supermarkets also. I do f

On today's show I walk you through a very simple summertime dish, or basically, anytime you can get fresh green beans. This dish takes under 30 minutes to make and needs just a few ingredients. Of course, in my opinion, the special touch is my Harvest Eating Northern Italian Seasoning; a blend of basil, rosemary, oregano, marjoram, garlic and porcini mushroom. Get a free jar at Try Harvest Eating.com This is the biggest flavor component. the onions, garlic, and tomatoes play an important role as does the freshness of the beans. You cannot use canned beans here...different dish for sure! When done this should be a pleasant side dish, especially if the beans are not mush. Do not overcook them. 25 minutes steaming is all they need. This is perfect for your next summer picnic, gathering, bbq, etc. The colors are enticing and the flavor is excellent. I suggest serving this with bbq and my Corn & Oat Spoonbread w Maple cream..episode 395 of this show. Check the website for recipes.  

On today's show, I discuss cooking a wonderful tri-tip roast rubbed with Harvest Eating Steak House Blend.  I filmed it and it's included in these videos for a small fee. Prime beef isn't that readily available....maybe some stores and specialty butchers and online places...but in the everyday world it's still a touch rare....no pun intended! Costco club stores do have a prime beef program and excellent pricing on quality beef. Keep in mind..even though it's prime it is still part of the factory farming system. Other then marbling it still has the problems that all factory farm products have. No special treatment of animals that are graded prime. It's a roll of the dice..because they are all fed the same thing...corn, soy etc. No that I covered that let's move on to the taste.  It's hard to beat a prime steak for taste, texture, marbling and overall eating experience. These tri-tip roasts are MUCH cheaper then primal cuts like fillet, rib eye etc. But they will not disappoint on flavor and texture. The Montan

Today I discuss fruit salad. Not fruit salad cocktail, the stuff from cans, rather my Omi's (my mother in law) WONDERFUL fruit salad called Bircher Muesli. A combination of fruits, nuts, yogurt, oats and if you're felling into it....whipped cream. This stuff is legendary in my household. I had never seen anything like it before I met the "babe" my wife Sonja who grew up eating this stuff. It's hard to stop eating this stuff and if you like dairy the whipped cream version is dope! (sorry could not help myself) The recipe is simple, bananas, grated apples or pears (or both), seasonal berries, citrus, rolled oats, yogurt, sliced almonds or chopped walnuts, whipped cream and if you like, cinnamon. I think unsweetened coconut flakes are great in this too! Sadly, cinnamon is off-limits around my in-laws. Opi, who hails from Windsor England (my wife was born in England and did not become a US citizen until she was 18) has a rather bland English palate. He does not like cinnamon, or garlic and many other things. Howe

Just a quick announcement about a new website that lets you get a free sample of our spices (just cover shipping) If you visit Try Try Harvest Eating.com you cna get a free sample of the spices. The website there wil loffer a few differnt packages once you commit to taking the free sample. None of these are required but keep in mind they are the lowest proces I have, basically a multi jr discount. Speaking of jars...I now pack the spices in larger BPA free plastic jars with shaker tops that allow you to stick a measuing spoon inside or shake some on your food. Also, on try harvest eating.com is a littel extra video package you can get for $3.99 that shows me using the spices. This is part of my education efforts as it realted ot cookign with spices. I ahve had so many requests thru the years to give more assitance with using the product. So now you can grab these videos on Try Harvest Eating.com   There will wind up being about 10 videos when I am done..I add more each week...so far two are live with a few mo

On today's episode, we cover quite a few things. I give an overview of the spices, where I'm at now, plans for the future, spice vendors etc. I have been mixing, blending, testing spices since 1992. Having worked with many vendors and having screwed up many blends has allowed me to become somewhat of a spice ninja. I have always looked at the spices like a side venture, more of a favor for the fans than a business for me. Sure I make some jingle...but it's always been done out of duty rather than pure business. I have realized that this is stupid. Not the way to conduct business. I was interviewed recently on a VERY LARGE business podcast and the subject of spices came up. The host, being very shrewd yet honorable businessman said: "you have a lot of low hanging fruit" which is marketing speak for many things I could be doing to improve my business, my sales, and my profits. He mentioned that I should be offering free samples to create more customers, setting up marketing automation to provide my customers mo

On today's show, I am back in the saddle recording after a long break. since Memorial Day is upon us I discuss a different take on most BBQ items. Country style ribs are not that popular but can provide an inexpensive and tasty alternative to most "grill" items. As usual, I HIGHLY recommend seeking out a local farm that raises hogs outside with a natural diet. We need to STOP supporting factory farms, natural pork is widely available, just takes some looking. Also today I talk about a very simple kraut salad that my mother-in-law makes and love. It's simple and it will be a welcomed surprise at your next gathering. Most people are only used to seeing cabbage hammered in crap mayonnaise. this has no mayo and is almost addictive. I want to thank those of you who email to encourage me to continue podcasting, it's a labor of love for sure but life sometimes gets in the way. I hope you have a great weekend and let's try to remember our service men and women who have put on a uniform and stood at a post to protect

Making sauerkraut at home is a simple, fun and rewarding activity. Instead of paying for probiotics that may or may not be working you can eat your own SUPER POWERFUL probiotics contained in sauerkraut. Some laboratory tests have shown that homemade sauerkraut can contain trillions of gut-friendly bacteria in a 4-6 oz serving that is also delicious and versatile. Take it slow at first, eat only an ounce or so the first few days to allow your gut to get used to the superfood. Learn more by visiting Harvest Eating