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Hi friends! Here’s our last episode for the year. In it, we talk about some of our favorite things from the past year, including recipes, cookbooks, and moments in time.  This will be our last episode for a little while. Like so many right now, we’re a bit burnt out and need to take a break. We’ll be having one last Patreon chat for members on Sunday and after that, the best way to keep up to date is by subscribing to our newsletter or following us on Instagram (Joy | Marisa).  Happy holidays!  The post Local Mouthful 381: Year End Round Up appeared first on Local Mouthful.

We discussed a recent New York Times article on the subject of recipe ownership and copyright laws. Joy has been cooking up pressed mushroom steaks Marisa shares her refried red lentil recipe: 2 tablespoons olive oil  1/2 cup chopped red onion 2 garlic cloves, finely chopped 2 cups cooked red lentils 1 teaspoon ground cumin 1 teaspoon kosher salt 4-5 turns of a pepper grinder fresh lime juice, as needed 2 tablespoons chopped green onion to garnish (optional) Heat oil in a skillet over medium-high heat. When it shimmers, add onions. Cook, stirring regularly, until the onions develop some brown spots and are fragrant, about five minutes. Add garlic and stir to combine. Add lentils, cumin, salt and pepper and stir.  If the lentils appear to be sticking, add a splash of water to help things loosen. Use a potato masher to help break down the lentils as they simmer in the pan.  Once the lentils are quite tender and have almost entirely lost their individuality, taste the refried lentils. Add more salt or a splash of lime juice to balance.  Use as you would refried beans in burritos or quesadillas.  Makes 2 1/2 cups.  And finally, we do a rapid-fire round of what we’re loving lately. The post Episode 380: Recipe Rights, Mushroom Steaks, and Refried Lentils appeared first on Local Mouthful.

We’ve got festive recipes to recommend: A Vegan Holiday Roast Triumph and No-knead rolls from Alexandra’s Kitchen Also: a no-recipe recipe for DIY frozen burritos and a few thoughts on reusing a dirty pan. The post Episode 379: Festive Recipes, Frozen Burritos, and Dirty Pans appeared first on Local Mouthful.

This week, Joy returns to maintaining her meal calendar, Marisa is thinking about baking for the holidays and cooking up some Tex-Mex succotash. The post Episode 378: Meal Calendar, Holiday Treats, and Tex Mex Succotash appeared first on Local Mouthful.

This week, we’re throwing it back to our first Thanksgiving Special in 2015. A lot has changed but we stand by the holiday cooking tips. Get the show notes here. The post Encore: Thanksgiving Tips Special appeared first on Local Mouthful.

Friends, today we dedicate the entire episode to all things cabbage. Links to specific recipes we discussed: Vegan Cabbage SchnitzelBlog Archive Oddly Delicious: Cabbage and Eggs | Summer TomatoKimchi Kraut Recipe – Food in JarsTaco Kraut – Food in JarsRed Cabbage Apple Ginger Kraut Recipe – Food in Jars If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram, Facebook, and Twitter and help us spread the word about the show. The post Episode 377: Cabbage Special! appeared first on Local Mouthful.

Miss Rachel’s Pantry has a Patreon and she’s using it to support her new vegan cooking show called, questionably, Beat Your Meat. Food prices are on the rise. Recommended recipe: Aloo Paratha with Spiced Potato Filling Marisa’s hack for fixing overly salty soup: potato flakes. The post Episode 376: Miss Rachel’s Patreon, Grocery Inflation, Aloo Paratha appeared first on Local Mouthful.

We road-tested the new Miyoko’s vegan liquid mozzarella. We’ve got a recipe recap: Sensei Tofu Hijiki Burgers w/ Carrot Ginger Dressing from Vegan Eats World On Halloween, we’re both planning to make pots of chili. Some options: The Best Vegan Chili Ever!!! • It Doesn’t Taste Like Chicken Roasted Poblano and White Bean Chili And Marisa shares her pro tip for giving broth soups a little extra body. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram, Facebook, and Twitter and help us spread the word about the show. The post Episode 375: Miyokos New Mozz, Tofu Burgers, Halloween Eats appeared first on Local Mouthful.

We’ve got a product to recommend: Trader Joe’s Vegan Kale Cashew Pesto. Marisa talks us through her no-recipe butternut soup method. We talk about America’s Test Kitchen 5 Ingredient Dinners And finally, we talk over Virginia Sole-Smith’s excellent article about Noom in Bustle. (Check out Virginia’s Burnt Toast newsletter with paid and free subscription options here.) If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram, Facebook, and Twitter and help us spread the word about the show. The post Episode 374: Vegan Pesto, Butternut Soup, 5 Ingredient Dinners appeared first on Local Mouthful.

First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over. In a “We Cooked It” section, we took on pureed chickpea soup by Martha Rose Schulman from New York Times Cooking. (Sorry, it’s behind their pay wall.) We also talked about the many ways Indian cuisine has been appropriated through the years. Did you know mulligatawny soup was invented by the British? Joy made this version of the soup from Serious Eats (subbing soy curls for the chicken) and it was surprisingly delicious. And Marisa shares a pro tip for freezing kale. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram, Facebook, and Twitter and help us spread the word about the show. The post Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food appeared first on Local Mouthful.