Good for you and good for the planet, vegetarian food will have even more converts once they taste the hearty and flavorful food I’ve got in this episode, starting with a recipe by vegan cook Adam Sobel. He makes Korean Barbecue Tacos with a satisfying kick of heat. I’ve got a new quick way to cook spaghetti squash and then I smash any notion it’s bland with a with a creamy goat cheese sauce. Later, I’ll answer a viewer’s question about vanilla beans on Ask Sara. For a grande finale, a dessert perfect for a weeknight or a fancy dinner – Dried Plum and Apricot potstickers hit the spot, a unique recipe you can enjoy any time of the year.