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Private Notes
Take a trip around the world with the Vegan Mashup chefs as they create dishes that celebrate their favorite international street food. Miyoko Schinner shares her take on a popular Japanese noodle dish with her Spicy Miso Ramen. Travel to Italy with Toni Fiore who grew up eating the regional Torta di Ceci and recreates this classic chickpea pancake. End your trip with a Mexican meal as Terry Hope Romero whips up a flavorful Mexican Roasted Corn Salad with Avocado.
Get dinner on the table in no time with these wholesome, quick meals that make cooking a breeze. For a simple yet flavorful Italian-inspired dish, Toni Fiore makes Pasta with Chickpeas and Tomatoes. Coconut bacon is a tasty treat guaranteed to perk up any salad and Terry Hope Romero whips up her Coconut Bacon to top her zesty Kale Tomato Salad. Enjoy Cashew Cilantro Burgers from raw food artist Elizabeth Fraser. Go from farm to table with Victor Robinson and his daughter as they make Gazpacho with veggies plucked straight from their garden
Beans are nutritional powerhouses because they are packed with protein, fiber, and important minerals. On today’s episode, we share three hearty, delicious bean-based recipes that will make anyone a bean believer. Toni Fiore whips up a tantalizing Caramelized Onion and Cannellini Bean Flatbread and a Quick Vegan Parm. Miyoko Schinner prepares savory Moroccan Lentil and Spinach Pancakes with a Spiced Date Chutney. Special Guest Allison Carroll Duffy makes Refrigerator Pickles-Dillie Beans.
If vegan cooking sounds like a costly trip to the grocery store, on today’s episode we focus on easy, fun, and scrumptious meals that won’t break the bank. Using budget-friendly frozen veggies, Toni Fiore makes a delicious and dreamy Veggie One Pot, tossing veggies over her Savory Roasted Potatoes. Miyoko Schinner creates a family-style spread with a roll your own sushi dinner party, while chef Toni stops by Miyoko’s kitchen for the day.
A perfectly prepared vegan potluck dish can make you everybody’s new best friend. In today’s episode, we create delightful bites that will be a hit at any bring-a-dish celebration. Miyoko Schinner whips up a beautiful Japanese-style Eggplant Stuffed with Dengaku Tofu. Toni Fiore focuses on the sweet and savory with her colorful Confetti Quinoa Salad with a Fresh Raspberry Vinaigrette. Terry Hope Romero adds a bit of comfort cooking with her delectable Coconut Samosa Potato Salad. And guest chef Elizabeth Fraser makes a No-Bake Apple Crisp.
In today’s episode, our chefs share their culinary favorites that will earn five stars in your kitchen in no time. You won’t believe these masterful recipes are vegan. Toni Fiore prepares a rich and warming Shiitake Mushroom Hot and Sour Soup. Miyoko Schinner puts together a rustic Mixed Berry Galette, bursting with flavor and color. Toni and Miyoko a grab a cinnamon bun, before lunch. Then watch Terry Hope Romero make homemade savory Maple Breakfast Sausages that are entirely plant-based.
