In this episode of Foodie Buddies, we’re talking about our favorite Sunday football snacks, and give some ideas on how to make them vegan and vegetarian-friendly. Check out the timestamps below to jump to the recipe you want to hear.

2:30 — Buffalo Chicken Dip

4:00 — Vegan Buffalo White Bean Dip

8:00 — Vegan Wings

11:30 — Traditional Chicken Hot Wings  (Kenji Lopez-Alt's Extra-Crispy Baked Wings)

15:45 — Crockpot BBQ meatballs

20:30 — Vegan Nachos with Cashew Queso

25:45 — Pizza Dip

Learn how to speed up the process of soaking cashews, a staple for many vegan recipes, Scott and Kelly fumble through a game of alphabet soup, the gang spills the beans on some of their most instagram-worthy dishes, and we introduce a new game to the mix: Would You Rather!

We get to know Scott better on this sixth episode of Foodie Buddies. In a format called “3x3,” Kelly interviews Scott by asking him about 3 themes, and Scott gives 3 answers per theme. 

Scott reflects on his top 3 standout cooking memories, including favorite meals with friends and a liquor-loving adventure in vermouth. He shares his 3 favorite styles of cooking — and, yes, tacos ARE a style of cooking — and his 3 favorite food-related books, YouTube channels, or other media recommendations. 

Kelly and Scott also introduce a brand new segment: tip du jour. We’ll provide a tip for cooking, kitchen organization, or nutrition that you can apply for easier and more enjoyable kitchen moments.

It’s the best time of the year! 

And what’s more nostalgic and wholesome than holiday food traditions? 

In the fifth episode of Foodie Buddies, Kelly and Scott reminisce on their family holiday traditions and favorite dishes.

Scott teaches us the origins of the Seven Fishes tradition in the Italian culture.

Kelly learns that not everyone knows the term “cold cuts.”

Scott reminds Kelly that S’barros is “a real New York slice,” according to Michael Scott.

And, how could we not talk about our favorite Christmas cookies (and least favorite)?

We hope you enjoy the episode and wish everyone a very Happy Holidays and Happy New Year!

In the fourth episode of Foodie Buddies, Kelly congratulates Scott on finally ordering takeout after 6+ months in quarantine. Let’s be honest, that’s a huge accomplishment. The duo also play “Kelly’s Kalamity” for the first time. Scott gives Kelly the difficult task of veganizing a BLT sandwich, and Kelly surprises him with her ingenuity.

Scott, however, dazzles Kelly with his insider knowledge of what makes the best wine add-in, and Kelly talks about soup. Finally, we tackle a brand new game, lazily called “The Instagram Thing,” where the pair talks through recipes found on one anothers’ Instagram accounts. Want to see the final outcomes for yourself? Follow Kelly at @plants_n_plates and Scott at @nbbdog11 on Instagram.

Note: This was recorded back in August. So when we talk about seasonal things, we’re talking about the summer/fall transition.

Learn how to make vegan scrambled eggs, and get some recipe ideas where tofu is the star of the show. Scott gives it a shot with a new recipe: shrimp risotto. And, yes, there is such a thing as a favorite kitchen item.

The buddies talk about their quarantine kitchen accomplishments, and how to make pasta sauce with one often overlooked ingredient. They play a game which results in a sweet pizza and savory cupcakes.

Kelly and Scott introduce themselves, and talk about their motivations for starting the podcast. Scott plays "Guess What's In Kelly's Takeout Containers." After the game, the discussion turns into reminiscing about Friendsgiving and other cooking accomplishments that make the hosts proud.

Learn why Kelly and Scott - the hosts of Foodie Buddies - started this show and what's to come.