What’s the BEST plant-based ingredient to cook with? It is the one that has paved the way for the plant-based revolution we have today. Dan Curtin, CEO of Field Roast and Lightlife, joins me on the podcast to discuss my all-time favorite product: Tempeh. As Lifelight celebrates 40 years, we dish on the history and the future of the plant-based foodie movement!
The most unprocessed food in the soy family, I use this organic product as a base for all my “Meat” dishes: Pasta Bolognese, Stuffed Peppers, Lasagna and more. All of these recipes, which are available at http://ElysabethAlfano.com, are PERFECT dishes for the holidays. Lightlife tempeh, when seasoned and sautéed, makes a perfect meat base – if you are craving that kind of thing or if you want recipes that you grew up on, minus the meat. Plus, dishes like my plant-based Lasagna and Stuffed Peppers are perfect to cook for a group because they all freeze well.
And if you don’t feel like cooking, Field Roast’s Roast is also pretty delicious and, relatively speaking, a healthy alternative. Dig into this interview for some juicy inspiration!
Smithfield. ADM. It seems that everyone is trying to get into the plant-based space. Dan Curtin gives his take on competition in the plant-based burger space, and I give my prediction for the future of burgers in the grocery store. Check the breakout link above. We live in exciting times!
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Thank you to WGN Radio, #JaneUnchained News Network and Vegan Magazine which air all of the Awesome Vegans Podcasts. Thank you, also, to VegFund for supporting this podcast! In addition, you can catch me live on WGN Radio, WCPT Radio and periodically on WGN-TV, WCIU-TV, iHeart Radio, Good Morning LALALand, Bagels Over Broadway, Splash Magazine Worldwide and NPR’s KCRW as a plant-based expert.