Harvest Eating Podcast-plant Based Vegan Recipes

On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole.  Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for web based support options.

Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.

In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.  

In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product  this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.

In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful. **PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....****

Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl. 

Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.

Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.

On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.

On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.

Aloo Palak is a simple Indian dish of spinach, spices and potatoes. Rather simple but LOADED with flavor and color. Typical Indian spices like cumin, garahm masala, turmeric, cayenne, cinnamon, coriander etc. bring such great flavor to ordinarily bland spinach.

Today I discuss the the light and delicious Thai spring roll. Popular all over Asia, these rice paper wrapped rolls are light, healthy and full of flavor and texture. They can be totally vegan if you leave out the fish sauce.  Making them takes time but you are rewarded with a terrific treat.

Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.

On today's episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust....the strawberries stand up like volcanoes and look impressive. Make this today!

On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.

On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important. Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try

Today I discuss sausage making, sausage casings;both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to prefect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find temporary casing to form the sausage, then cook it in water before frying grilling or smoking....I will advise you today how to do it.

This cheesecake is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste. The cheesecake has very few carbs, it is safe for ketogenic dieters too. It has less then 4 net carbs per slice…so it WONT spike your insulin like a regular over the top sweet tasting cheesecake. Lets get on to the recipe….  

My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes. I even taught a Udemy class on basics of making healthy salad dressings and vinaigrettes. In American, we are awash with cheap, chemical filled bottle of crap they call dressing and vinaigrette, yet a movement is underfoot. People are growing artisanal greens and organic vegetables and are hesitant to cover them up with store-bought trash, so there is a huge interest in making homemade items like vinaigrettes. This red wine vinaigrette, unlike the store bought variety does not contain herbs or other preservatives that can make it taste fake.

On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..