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Mollie Katzen's Vegetarian Recipes for a New Generation

Friday, November 22, 2013

Vegetarian cookbook pioneer and illustrator Mollie Katzen talks about her new cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation. With The Moosewood Cookbook, Katzen brought vegetarian cuisine into the mainstream. In this new book, she  reinvents the vegetarian repertoire, introducing her “absolutely most loved” dishes.

Guests:

Mollie Katzen
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Comments [6]

Good segment.

Nov. 22 2013 03:30 PM
Rebecca from Brooklyn

Marilyn, when I was vegan I liked Earth Balance as a butter substitute. Nutritional yeast has a cheesy flavor and I would sprinkle it on everything. It has a lot of B vitamins.

Nov. 22 2013 12:57 PM
marilyn gilbert

I forgot to add--no soy is a requirement for the faux cheese and the margerine. Thanks

Nov. 22 2013 12:56 PM
Marilyn Gilbert

THis year I am making the vegan dish for Thanksgiving. I am planning a Savory Butternut squash Pie with Hazelnuts--I need to find vegan margarine and "parmesean" cheese.
Any suggestions?
Thanks

Nov. 22 2013 12:52 PM
Rebecca from Brooklyn

I make a lentil loaf with mushroom gravy for my main dish. My carnivorous friends really like it, too!

Nov. 22 2013 12:47 PM
Suzanna from Brooklyn

I always make stuffed portobello mushrooms as my main dish (been a vegetarian for 17 years, though I guess now a pesce-tarian, just started eating fish again). Make the stuffing with chopped mushrooms, carrots, celery, rice and maybe cheese and veggie broth. I always put a little curry powder or marsala in the mix too. Clean portobellos, brush with a little oil and salt/pepper, and stuff. Bake at about 425 for 20 minutes. Very meaty and filling!

Nov. 22 2013 12:25 PM

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