I can't wait to make the Peach Custard Pie for Thanksgiving this year! It will be my first recipe try out of the new book. Can't wait :) I'll try to remember to take a photo!
These recipes look amazing! Just gave a copy of the book to my in-laws yesterday. They’ve been vegetarian/vegan for like 30+ years. I’ve been buying them your books since long before I ever used them myself and they love them!!!
I do have a cooking question. I have such a hard time with nooch, I just find that anytime I use it, even in small amounts, it overpowers the entire flavor of the dish for me in a way I don’t really like. When it’s something Italian, like the eggplant polpetti, I swap for parm, and in the lasagna stew the flavors are so strong and good on their own, I just leave it out entirely. But there are so many recipes where it’s used for umami in a way that seems like it would be the wrong move to leave it out, but I’m not sure how to replace it exactly. Do you have any suggestions for swaps, or is it really on a dish by dish basis? I feel like I’m missing out on so many good recipes because I’m skipping them due to being a nooch hater!
If it’s in small amounts, like in the polpetti, it’s there for umami so I’d sub in one of those mushroom umami powder blends. But I’d start with half the amount the recipe calls for and taste as you go. Trader Joe’s has a good one and it’s cheap. Any vegan parm would work in other places. I’m going to think more about this because I swear there’s some other clever work arounds!
While in Tucson, I highly recommend Tumerico. Its chef and creator, Wendy Garcia, was nominated as a semifinalist for Best Southwest Chef at the James Beard Award. Ultimately, she did not win, however, the food there is outstanding. La Chaiteria (same chef as Tumerico), Urban Fresh, Lemongrass, Lovin' Spoonfuls. All solid choices, plus others if you do a quick search, and depending on where you are staying. I'm looking forward to seeing you at Stacks Book Club!
Tucson's is listed as a UNESCO City of Gastronomy. The Sonoran influence on everything is very strong. The people are friendly, and I think it is vibrant community, and not too ginourmous. Plus, mountains! "I'm the one with the cute dog-in-a-life-vest photo on my Broiler Room profile!"
Tamales are always on our Christmas menu!!! I was going to make the pumpkin ones from Brave New Meal, but now I have to decide... green chile anything is a go-to! Safe travels and have fun meeting all your groupies. I hope to run into you one of these days!
No events! It’s so hard to get anything these days. But I’ll be going into bookstores and signing every copy they have. I wish we got to have a party or something 😭
I will miss you in Tucson! :( However, go to Tumerico to eat!! Wendy's food is absolutely divine!!
They’re gonna have to roll me back to LA
I can't wait to make the Peach Custard Pie for Thanksgiving this year! It will be my first recipe try out of the new book. Can't wait :) I'll try to remember to take a photo!
Yes plz
These recipes look amazing! Just gave a copy of the book to my in-laws yesterday. They’ve been vegetarian/vegan for like 30+ years. I’ve been buying them your books since long before I ever used them myself and they love them!!!
I do have a cooking question. I have such a hard time with nooch, I just find that anytime I use it, even in small amounts, it overpowers the entire flavor of the dish for me in a way I don’t really like. When it’s something Italian, like the eggplant polpetti, I swap for parm, and in the lasagna stew the flavors are so strong and good on their own, I just leave it out entirely. But there are so many recipes where it’s used for umami in a way that seems like it would be the wrong move to leave it out, but I’m not sure how to replace it exactly. Do you have any suggestions for swaps, or is it really on a dish by dish basis? I feel like I’m missing out on so many good recipes because I’m skipping them due to being a nooch hater!
If it’s in small amounts, like in the polpetti, it’s there for umami so I’d sub in one of those mushroom umami powder blends. But I’d start with half the amount the recipe calls for and taste as you go. Trader Joe’s has a good one and it’s cheap. Any vegan parm would work in other places. I’m going to think more about this because I swear there’s some other clever work arounds!
Oooh! I didn’t even know that mushroom powder existed. I’ll definitely look for that and give it a try!
It’s right w/ the spices and has a taupe lid!
While in Tucson, I highly recommend Tumerico. Its chef and creator, Wendy Garcia, was nominated as a semifinalist for Best Southwest Chef at the James Beard Award. Ultimately, she did not win, however, the food there is outstanding. La Chaiteria (same chef as Tumerico), Urban Fresh, Lemongrass, Lovin' Spoonfuls. All solid choices, plus others if you do a quick search, and depending on where you are staying. I'm looking forward to seeing you at Stacks Book Club!
Ahhhh!!! I get to meet you in person?! I’m so excited to meet anyone from the Broiler Room in real life. Make sure you tell me it’s you!
Thanks for the suggestion. These all look GREAT. My clothes aren’t gonna fit when I get back to LA lol
Tucson's is listed as a UNESCO City of Gastronomy. The Sonoran influence on everything is very strong. The people are friendly, and I think it is vibrant community, and not too ginourmous. Plus, mountains! "I'm the one with the cute dog-in-a-life-vest photo on my Broiler Room profile!"
I can’t wait!!!!
Tamales are always on our Christmas menu!!! I was going to make the pumpkin ones from Brave New Meal, but now I have to decide... green chile anything is a go-to! Safe travels and have fun meeting all your groupies. I hope to run into you one of these days!
I took some on the plane with us and I have zero regrets. So so delicious
Thanks for these recipes. They sound great!
No events! It’s so hard to get anything these days. But I’ll be going into bookstores and signing every copy they have. I wish we got to have a party or something 😭