All new episodes are coming soon.

 Podcast Video [0:31m]: Download

Caramelized Rosemary Pears
Serves: 6-8
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 20 Minutes

Hints of rosemary and pepper highlight this wonderfully sweet and flavorful dessert. Enjoy with a scoop of soy ice cream.

2 tablespoons vegan margarine
5 pears (about two 14.5 oz cans), cut into wedges
1 sprig fresh rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Melt margarine in a large skillet over medium-high heat. Add pears, rosemary and salt. Cook, stirring occasionally, until pears are brown and caramelized, 15-20 minutes. Remove rosemary sprig and stir in pepper. Serve warm.

Notes
You can use fresh pears, just prep them beforehand: Peal, core and cut each into 8 wedges. Spread them in one layer on a greased pan and bake at 350 for 25 minutes. Let cool, cover with plastic wrap and chill (overnight if time allows).

 Podcast Video [03:49m]: Download

Rosemary Foccacia
Serves: 10-12
Difficulty:  Medium
Prep Time: ~45 Minutes
Cook Time: 20 Minutes

This amazing bread can be customized in so many ways; it’s a great recipe to have on hand. Impress your friends/family when you tell them the bread is homemade!

1 tablespoon sugar or agave nectar
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
2-3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1 tablespoon kosher salt

Dissolve sugar in the warm water in a large bowl. Sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C). Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2-3 tablespoons olive oil, then sprinkle rosemary and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes. Bake in preheated oven 20 minutes until golden brown.

Notes
This bread makes good pizza dough. Just omit the onions. You can make it ahead and refrigerate for two-three days.
Change the toppings by adding:
Oregano and kalamata olives.
Tomato, basil, sliced olives and garlic.
Sliced red onions, artichoke hearts and kalamata olives.

 Podcast Video [05:45m]: Download

Stuffed Zucchini
Serves: 6-8
Difficulty:  Medium
Prep Time: 10 Minutes
Cook Time: 45 Minutes

Have a lot of zucchini? This recipe is a great way to use it up in a tasty and interesting way.

INGREDIENTS:
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
salt to taste
ground black pepper to taste

Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Notes
No time? Just chop up the zucchini, cook it all up in the skillet and then bake in the oven.
Tastes great with rice, couscous or quinoa.
Use a melon baller to remove the flesh of the zucchini.
Try an Italian spin by substituting 1 1/2 teaspoons of Italian herbs and serving with spaghetti sauce.
Stir in 2 tablespoons of chopped parsley before filling the shells.

 Podcast Video [08:37m]: Download

Quinoa Tabbouleh
Serves: 6-8
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr)

This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe.

2 cups veggie broth or water
1 cup quinoa
1 pinch salt
2 tbs to 1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Notes
Quarter cherry tomatoes for a nice presentation.
Add two cloves of crushed or minced garlic to add a little extra punch.
Try using cilantro instead of parsley, or use half cilantro, half parsley.
Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand.
You can place the quinoa in the refrigerator to accelerate cooling.

 Podcast Video [03:53m]: Download