Harvest Eating Podcast-plant Based Vegan Recipes

Today's show focuses on Cuban history and food culture. I discuss Cuban coffee and tostones which are fried plantains usually served with mojo, a sauce of oil, garlic, oregano and sour orange.  Enjoy today's show rich with  information the small island nation of Cuba, only 90 miles off Key West Fla.

On today's show I steal a recipe from my upcoming Paleo Beef Course hat wil lbe posted soon to Tasty Education.com and feature a wonderfully simple stew made with beef, red wine, rutabaga nad a few aromatics. Super easy...but does need a 12 hour marinade. 

On this episode I discuss the crazy idea of using carrots to make hot dogs....yes carrots. Properly marinated and cooked, they taste remarkably like real hotdogs, minus all the "stuff" you get in most commercially available hot dogs. So give this a try I promise you will enjoy them. Also, please enter to win a Swiss Diamond 8" covered nonstick skillet and free enrollment to Food Storage Feast by visiting this site.  Also, click here to buy Swiss Diamond cookware use my affiliate link

On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison. Find Recipe Below or at Harvest Eating   You are here: Home / Podcast Episodes / 365-Croque Monsieur Sandwich 365-Croque Monsieur Sandwich March 3, 2017 by keith snow Leave a Comment (Edit) On today’s show I discuss the famous Parisian bisto sandwich, the Croque Monsieur….basically a very fancy and rich, ham n cheese. Actually, it’s so much more so don’t confuse this with an American ham n cheese..there is no comparison.  See recipe below….!   Corque Monsieur Makes 3 Sandwiches Ingredients: 6 slices of high quality bread, at least 1/2 inch thick, rubbed with butter or oil, griddled until just starting to brown slightly 1 cups whole milk 2 Tbsp  unsalted butter 2 Tbsp  all-purpose flour 1 Tbsp sour cream or crème fraiche 1 egg yolk 2.5 ounces Gruyère, Apenzeller, Comte chee

On today's show I discuss a dish called Butter Chicken, hailing from the northern region of Indian in the state of Punjab bordering Pakistan, this dish is world famous, easy to make and of course really tasty! You need only basic ingredients to make this dish, you'll find all of it at any market so rest assured that you can make this. Do choose high-quality butter here though...no "great value" brand....that is crap! I will post the recipe first on Http://www.facebook.com/harvesteating or just email me...keith@harvesteating dot com    

Here is a terrific appetizer that hails from Morroco. Loaded with flavor and interest this dish is sure to please. As I told my family, if you don't like this your mouth is broken!

This episode covers making a Mexican Potroast...simple recipe. Can be found in the Harvest Eating Cookbook.

On today's show I discuss making fondue, family, amd much more. Here is a quick ingedient list for fondue...listen to the show to learn about making it. 2 garlic clove 8.5 oz dry white wine, chablis, chardonnay 1/2 tsp kosher salt 2 tbs corn starch 1/4 tsp nutmeg 8 ounces gruyere/ emmentaler     grate cheese, add cornstarch, mix well heat wine in fondue pot, add garlic, bring to simmer, fish out garlic, then reduce heat, slowly mix in the grated cheese to create a fully melted fondue.add a tiny bit of nutmeg......kirchwasser is terrific...2 tbs if you can find it...

Simple recipe for ham n potato casserole here, but it's very meaningful to me becasue it's one of Omi's recipes. Simple yet very satisfying. Check out the recipe at http://www.harvesteating.com

On today's show I discuss making nut milks. How to find the best nuts, how to make the milk. Also discuss my course Food Storage Feast in the beginning. ***PARENTAL WARNING*** I did break into laughter talking about soaking nuts...I know some potty humor, childish but I did not have time to re-record..so please remove any little kids before playing out loud. Sorry in advance for anybody who gets offended.....!

On today's episode I discuss making an incredieble pork dish taht features hard cider, apples, sage, nutmeg and a touch of cream...I can't think of a better fall recipes. If you an access a local farm with heritage brred pigs such as Bershire, Hampshire, Durac etc. you will be amazed at the flavor. Get the recipe on Harvest Eating

On this episode I discuss making an amazing Thai Fish Salad using cod fish. All the flavors of Thailand and are featured. Here is a link to the recipe and video. 

On this episode I discuss making simple but delicious leek & potato soup served 2 ways. You can find the recipes here and you can watch a Youtube video right now on your device by clicking here.

On today's show..#356..not #355 like I mentioned... :)  I discuss a simple comfort food dish of Spanish origin, a potato tortilla. Now this has no tortillas in it..as in Mexican tortillas. Years ago, when I was about 25 I lived briefly with an MBA student from Babson College near Boston who hailed from Madrid Spain. This man was very lean yet he went through one large container of corn oil each week to 10 days. He not only fried this tortilla in oil but even eggs were cooked in allot of oil. Our apartment smelled like Burger King or Long John Silvers..yuk! My version of this tortilla uses allot less oil and is delicious. See the recipe at http://www.harvesteating.com To watch my videos and subscribe to the new Youtube Channel visit this link

On today's show I walk through the process to create a Swiss Chard Lasagna. This rather simple dish yields amazing comfort food that will be loved by all. An accompanying video is available on Youtube and at Harvest Eating.com

On today's show I discuss Sous Vide Cooking; cooking in a temperature controlled water bath using a vacuum sealing machine. This method of cooking produces super tender, moist properly cooked foods. Everything from a basic steak to yogurt, to eggs, to fish, to vegetbles can be cooked sous vide. This will be a multi part series. Todays introduction will cover the basics of this method. 

Today I discuss a basic method of cooking rice that is pretty much like Paella, a classic Spanish preparation of rice that usually contains meat and seafood. This method can be used to cook rice with many different vegetables, proteins and types of broth. Versatile, inexpensive, delicious and filling....perfect!

On today's show I talk for a bit about our recent family vacation to Cape Cod, the food, fun and family. Then I delve into a more serious topic, the collapsing dairy industry, both here at home and abroad. Here are a few links to check out to read about this challenge our men and women in the dairy industry face. As always, I'd love to hear your feedback on this. Dairy Numbers in the USA TPP and How It Will Hurt THe US Dairy Industry

Today's episode is all about making shrimp burgers. This simple burger is of course meat free yet still has a pleasant texture, awesome taste and is very easy to make.  Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc. Shrimp burgers are rather healthy too...low in fat and cholesterol. Remember you can support this show making texting: test the letters hep to 33923  any amount helps...I greatly appreciate the support.

On today's show I discuss something that has been on my mind awhile now, that is Private Collective Food Production. Essentially a privately organized barter/trade/supply network for all things food. I have done his on a small scale for years...but it's never been too organized or planned. As I continue developing my online course for cooking with storable foods I realize that the gaps in the storable pantry will cause some pain for people. Imagine cooking without onions or garlic for example. If we privately organize with others to fill in these gaps we can have a more solid, dependable supply of the things we need as it relates to food and cooking. A properly organized private food production collective can be the answer. I delve into these issues today. I focus on the need for privacy and not letting the camel's nose get under the tent.  PLEASE consider supporting Harvest Eating with a one time support payment. Using your mobil phone and text the letters  hep to this number  33923   You can also visit http