Cooking Show Replays
Episode 37 - Fancy Latin Fare
This was one of my favorite trios of recipes so far! We went a bit long, but it was fun the whole time. The first time I made the Ceviche de Verduras was here live, and I am pleased to say it came out super delicious. I loved the cauliflower and radish. The Chiles Rellenos were super tasty, nothing beats the flavor of roasted poblanos! And our Tres Leches cake was one of a kind, we invented this for the show and it was totally awesome! Enjoy the meal!
Episode 36 - Holiday Feast
We pulled off a delicious holiday meal today! First we made the tasty Jingle Balls, our version of a bread-free stuffing ball. We topped that with a delicious apple-cranberry relish, sweet and tart mmmm. We paired that dish with a holiday-flavored Root Vegetable Hash and a creamy broccoli cauliflower Holiday Lights Salad with grapes and cranberries. I love this meal and plan to make it again for our holiday feast! Enjoy the show!
Episode 35 - Cabbage Rolls
Many people, including my mom and me, grew up eating cabbage rolls, but they were stuffed with all the artery-clogging junk we don’t eat anymore. Well, we decided to take this time-honored recipe and give it a plant-based, SOS-free makeover! We made these cabbage rolls TWO ways: “European-style” and “Moroccan-style,” but this recipe is so easy and versatile that you can spice them up any way you like! We had a great time cooking and chatting about our favorite brands of pans, non-stick griddles, and knives. We even got to talking about our lazy cooking hacks! It was super fun as always. I hope you enjoy the replay!
Episode 34 - Holiday Desserts
I’m officially a dessert chef! Just kidding. But this one did go pretty well. We made some delicious Hygge Apples, you’ll see what I mean when you watch the replay. Then we made a tasty cookie with chocolate and coconut on top, followed by a strawberry cheesecake complete with fresh strawberries. I do not make desserts very often, but when I do, I like them leaning toward the healthy side even if they are still rather calorie dense, thanks to the nuts. These were SOS free, sweetened with dates rather than processed sugar! Enjoy the show!
Episode 33 - Finger Food
This was a jam-packed show! We made delicious, savory meatloaf bites topped with Well Your World ketchup and BBQ sauce. Then we made mashed potato stuffed mushrooms with cheese sauce, baked to perfection. Next we put together a delicious potato salad and stuffed that into some fresh baby bell peppers. Finally, we made a quick green onion hummus with turmeric for color and jammed that into some potatoes to make deviled red potatoes. Everything was super tasty and fun and easy to make! Hope you enjoy the show!
Episode 32 - Chili & Cornbread
I can’t believe it has taken me this long to make chili! This one was super delicious; those two secret spice ingredients really made the dish. And the cornbread was awesome too! I loved the diced jalapeño in there. I’ll be putting these in our first cookbook for sure. Hope you enjoy the show!
Episode 31 - Fall Flavors
Today’s show was super good…I ate a couple more portions afterward! Since I couldn’t decide between a potato leek soup or a cauliflower soup, we combined them both and the result was excellent! Then we roasted and stuffed some very tasty acorn squash with a mix of quinoa, cranberries, pecans, and veggies. I loved the fall flavors! Finally, we gave my brand new sweet mustard salad dressing a tasting with some mixed greens to round it all out, and yes the dressing is ready for prime time!
Episode 30 - Party Food
We made three winners today! The marinated carrot dogs were delicious and would definitely be a fun addition to any party. The spinach artichoke dip was nice and creamy and I loved the addition of the roasted red pepper. Finally, the stuffed jalapeños were definitely my favorite, and so so easy to throw together. Hope you enjoy the show!
Episode 29 - Soy Yogurt
I had fun showing you my very own scratch soy yogurt method. If you follow these exact steps you will have perfect soy yogurt every single time! All it takes is whole dry soybeans and some starter culture. I'll show you how to blend it up with some berries and dates to give it that perfect sweetness, and of course it's delicious with homemade granola too!
Episode 28 - Nachos & Tostadas
This morning’s live cooking show was pretty fun! We brought it today and went a little long…nachos and tostadas, with real food only. So yes, you can still eat Mexican food and avoid heart disease, obesity, T2 diabetes and more…all at the same time! We marinated some soy curl crumbles and shredded jackfruit, made refried beans, tomatillo salsa, nacho cheese, sour cream, and all the necessities too….pico, guac, peppers & onions. I think I had you at hello.
Episode 27 - Falafel Pita Party
And what a falafel party it was! We falafeled like nobody’s business, which I just learned this week. Then we nailed the tzatziki which I came up with just last night. Then we crushed the pita which I only finally figured out how to make this morning. So it has been a heck of learning week for me, but what else would you expect from a professional chef like myself, haaaa. This was a fun show, and the meal was super delicious and very simple. Absolutely no chef skills were required, I promise. We ran out of time to make the salad version, but yes this would be amazing on a bed of lettuce, spinach, and arugula, mmmmm.
Episode 26 - Eggplant Cannelloni
I love this melt-in-your-mouth eggplant cannelloni. The mashed potato corn filling gives it a delicious creaminess, and the simple red sauce is the perfect topper, along with those sautéed garlicy greens. This dish requires a few simple steps but will blow their minds. Totally SOS-free with some really nice robust, rich flavors. Hope you enjoy!