Cooking Show Replays

Episode 95 - Cheese & Yogurt Recipes (Part 2 of 2)

We put the soy yogurt from the previous show to good use in this episode by creating an array of unique and delicious recipes! First, we prepared a sweet berry Breakfast Yogurt with Homemade Granola. Next, we made a creamy Fermented Ranch Dressing paired wonderfully with a cobb salad as well as a simple Sour Cream that goes great on tacos and potatoes! Then we prepared a savory Indian Coriander Chutney! Last but not least, we made a decadent Cranberry Walnut Cheese and a flavor packed Garden Veggie Cheese, perfect for a charcuterie board! Get that yogurt ready and enjoy the show!

Episode 94 - Homemade Soy Yogurt (Part 1 of 2)

In the first part of this two-part yogurt series we taught you how to make delicious soy yogurt at home! Making your own yogurt is much more affordable and way tastier than store bought, and you can use it for a variety of recipes too! We went through the entire process in depth, step by step, answering all your questions along the way. You are going to love making your own soy yogurt at home! Tune in for Part 2 next week where we will show you all the ways we love to use our yogurt!

Episode 93 - Sheet Pan Meals

Nothing is better than easy and versatile sheet pan meals that you can serve on top of starches, greens, and more! We had the entire crew today with Bday Boy Dillon, Mom, Reebs, AND Luka! The first sheet pan we prepared was a deliciously filling Teriyaki Tofu Sheet Pan that we served on a bed of warm quinoa! Next, we made a BBQ Sweet Potato Sheet Pan with soy curls for an amazing texture, served on a bed of fresh kale. The last recipe we prepared was a refreshing Butternut Citrus Kale Sheet Pan served on a bed of wild rice. Enjoy the show!

Episode 92 - 20 Minute Meals Pt. 3

Here is another episode with even more deliciously easy 20 minute meals with the full crew including Dillon, Mom, and Reebs! The first dish we prepared is a flavorful and colorful BiBimBap with a tasty Gochujang Sauce. This is essentially a Korean-style Buddha Bowl! The next quick meal was a versatile and fresh Smashed Avocado Chickpea Dip that can double as a spread; we made it into a delicious wrap! The final dish we whipped up is a wholesome Creamy Onion and Mushroom Quinoa that is a play off one of our casseroles, but this was the 20 minute version!

Episode 91 - 20 Minute Meals Pt. 2

Since our first installment of 20 Minute Meals was so popular, we had to do another episode with even more quick, flavorful meals that will have you in and out of the kitchen in no time! The first dish we prepared was the creamiest Mushroom Kidney Bean Curry made with our coconut milk hack that you'll want to try! Next, we created a hearty Lentil Stew, so tasty served over your favorite cooked starch, we did millet! The last dish we whipped up was a fresh and flavorful Mediterranean Pasta that is so versatile, you can enjoy it hot or cold.

Episode 90 - Springtime Gathering

It is finally springtime so get ready for these bright sunny appetizers! First, we prepared the most delicious, savory Spinach Stuffed Mushrooms that melt in your mouth. Next we made a creamy Broccoli Salad with crunchy Tempeh Croutons and a Sriracha Aioli Dressing, awesome for making in big batches because it won't get soggy in the fridge. Finally, we made an air-fried Crab Cake from hearts of palm and some shredded nori to give it that seaside flavor. Enjoy the show!


Episode 89 - St. Paddy's Feast!

These St. Patrick's day recipes are so good, they'll have you dancing an Irish jig (like us)! We made a delicious three course Irish feast, the first course is a simple and tasty Cabbage Salad with chickpeas and a mustard dressing. The second course is a Creamy Colcannon Soup that is rich and hearty, you're gonna love it! The last course and the star of the show is a Roasted Mushroom Shepherd's pie. We even drew a four leaf clover in the mashed potatoes for extra pizazz! Enjoy these recipes for your feast or any other day of the year. Happy St. Patrick's Day!

Episode 88 - 20 Minute Meals Vol. 1

Our fast simple meals are super popular, so we insisted on coming up with a few 20-minute meals for you today! First we made our colleague Angie's favorite simple quinoa dish, fluffy and perfect. Then we made Reebs' favorite, a rapid fast burrito bowl drizzled with cheese sauce, complete with a corn pico! Finally we made a delectable Creamy Broccoli Pesto, an awesome sauce to whip up in big batches to enjoy all week long. Hope you love these easy 20-minute meals, we sure did!

Episode 87 - Dips & Wraps

Well this was the first time I sprayed so much water all over myself that I had to be excused for a wardrobe change! What a fun show. We made the most delicious Moroccan Carrot Dip, excellent as a spread for lavash wraps or as a dip for lavash crackers. We also made Reebs' famous Instant Pot Baba Ganoush which had an amazing texture! We made wraps, complete with roasted peppers and onions, zucchini and tempeh. Enjoy the new dips!

Episode 86 - 3 Sheet Pan Meals

Even I didn't realize how easy it is to make fast, delicious sheet pan meals! First we made a breakfasty Tofu Scramble with peppers, onions, tofu, beans, and more. We loved the texture and flavor of sheet panning this one compared to cooking on the stove! Next we made a Mediterranean-Style Roasted Veggie Sheet Pan meal with eggplant, peppers, onions, asparagus, and even roasted radishes. This one was so tasty served over quinoa. We finished with a delectable Fajita Sheet Pan complete with homemade guacamole!

Episode 85 - Noodle Bowls & Knife Skills

We love noodle bowls because of all the colorful, crispy, fresh ingredients, and because everything keeps so well in the fridge, making these bowls a perfect batch prep meal. And the peanut ginger sauce was so delicious! We spent a lot of time today talking about knives, cutting boards, and knife skills. Thanks to our viewers for requesting an impromptu training session; I love including the teaching angle during our live shows. Enjoy!

Episode 84 - Christmas Special!

Another awesome Christmas special! We started with a delicious Wassail, a tasty spiced cider. Then we moved on to the Veggie Bean Pie, a tasty frittata-like brunch dish using all of your leftover veggies. Next up was the main course, our elegant Stuffed Butternut Squash made with rice, veggies, cranberries and roasted chestnuts. I am pretty confident everyone around the table will be impressed by this one! Finally, we made Reebs' famous Walnut Cookies, so simple to whip up and everyone will enjoy. Merry Christmas and Happy New Year!