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Plant-Based Cooking with Joe Yonan | Chefs Without Restaurants
In this episode of Chefs Without Restaurants, host Chris Spear sits down with Joe Yonan, the award-winning food and dining editor of The Washington Post and author of the cookbooks Cool Beans and Serve Yourself.
Joe’s latest book, Mastering the Art of Plant-Based Cooking, dives into the world of plant-based cooking, and he joins us to share his expertise on making plant-based meals that are flavorful, satisfying, and approachable for everyone.
We discuss:
Joe’s journey in the culinary world, from his early days to his role at The Washington Post
The philosophy behind Mastering the Art of Plant-Based Cooking and what “plant-based” truly means
Tips for incorporating more vegetables and plant-based meals into your everyday cooking
Common misconceptions around plant-based diets
How global cuisines inspire his cooking and make plant-based meals more diverse and exciting
Practical advice for stocking a plant-based pantry, experimenting with new recipes, and creating vegan versions of traditional favorites
If you’re curious about plant-based cooking or looking to expand your vegan and vegetarian recipe repertoire, this episode is packed with insights and practical tips!
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