In this episode Guillermo meets the queen of vegan cheese, Miyoko Schinner, and learns how to make a basic cashew cheese at home. They talk about the current state of the dairy industry, and how plant-based production can ultimately be its savior, and ours. Miyoko takes Guillermo on a tour of her animal sanctuary, and her vegan creamery, right in the middle of dairy country in Petaluma, CA.
Roasted acorn squash is a hearty, relatively low-effort meal that's easily adapted to whatever ingredients you prefer (or happen to have on hand). The wild rice stuffing here is enhanced with sauteed onions, shallots, and celery, plus dried cranberries and toasted pecans for crunch. Replace the butter with vegetable oil and it's also vegan! Or go meaty and add crumbled sausage to the mix. Get the recipe.
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon)—you really can't go wrong. Read more.