The Whole Food Vegan Podcast
Helping you enjoy a wonderfully varied, tasty, easy to prepare & nutritious whole food plant based diet. No Crap. No Agenda. We are passionate in their quest to enjoy and share with you the best whole food vegan food, cooked from scratch everyday. Our names are Mark and Sue.We love eating a healthy and balanced wholefood plant-based diet. We cook from scratch using raw ingredients virtually every day and the purpose of this vegan pod cast is to share not only recipes but our cooking principles with you. Neither of us are trained chefs, but both of us have a passion for food and sharing it, just ask our friends that come to our dinner parties. In sharing what we cook each week we know that you will see trends and patterns in the way we think about food, you’ll discover easy ways to turn raw vegetables and ingredients into healthy, tasty meals that you, your friends and family will love. We are not going to get into the politics of being vegan, there are many other podcasts that do that. We are not not here to convince you to become vegan, there are other podcasts for that as well. We are not even here to tell you about the latest vegan fast food, mainly because we generally don’t eat it! We are here to help you eat healthily, freshly cooked and delicious vegan meals everyday which don’t cost the earth or take hours to prepare. If you like what you hear, please remember to rate, review and subscribe wherever you listen to your podcasts, or subscribe via email here https://govegan.online/ Thank you, Sue and Mark
The Whole Food Vegan Podcast
Home made wraps, caramelised onion quiche, tofu tricks, ravioli and fresh herbs
•
Mark & Sue
•
Season 1
•
Episode 10
In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment.
We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche using tofu.
This leads on to a great tip about using tofu which includes freezing, this allows you to squeeze out a lot of the moisture making the tofu able to absorb more flavours when you marinade.
Recipe of this week was home-made ravioli, we talk about how to make home-made pasta and how we made our own ravioli.
Finally we talk about fresh herbs and the importance of their use.