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.
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Adam Sobel has taught vegan cooking classes at De Gustibus Cooking School, and the Institute for Culinary Education, and his best selling cookbook “Street Vegan” is available worldwide, including translation in German. He has won countless awards including the NYC Vendy Award, PETA Libby Award, Farm Sanctuary Compassionate Commerce Award, and received endless accolades and positions on top-ten lists for his restaurant and food truck business The Cinnamon Snail. Adam was invited as one of the first vegan chefs to cook at the prestigious James Beard House, and has represented the United States in the World Street Food Congress in the Philippines.
You can buy his cookbook here: Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook
Here is his website for his culinary consulting with links about where to register for his cooking classes and also where to buy his empanadas and croissants which are shipped nationwide:
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