Vegetarians & Meat-Lovers: Split Table Recipes

Plant-Based Cooking for Two with Chef Lei Shishak. I'm excited to introduce you to Lei Shishak, author of Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together (affiliate) https://amzn.to/3GsA7F9 which is a beautiful cookbook full of easy to use approachable tasty meatless recipes. Lei and I had a wonderful chat! Lei described the different levels of plant-based eating and she shared her own journey to eating a plant-based diet. She explained why eating more plants is healthier and better for your health. She started her trek down this plant food journey during the pandemic. She wanted an easier and more flexible diet rather than a strictly vegan diet, so a plant-based diet was her destination. She shared important information on the topic of what types of supplements may be needed for those who chose an exclusively plant-based diet as well. She gave tips for the best foods to keep in your pantry for a more plant-based diet as well as advice for how to start down the path to a plant-based diet. She pointed out that her recipes can easily be eaten by meat-eaters too because it's very easy to simply add meat to the dish in the end by topping it with a piece of cooked meat or by having a meat portion on the side. She talked about portion size for eating a more plant-based diet, but still incorporating meat into your diet for those who desire that type of meal. She shared her experience as a pastry chef in California, her background and training as a chef, and her experience as a bakery owner near the ocean. Beachhouse-type cooking is the topic of some of her other cookbooks as well. How fun! Check out her other cookbooks here (affiliate): Beach House Brunch https://amzn.to/3EqKR57 Beach House Dinners https://amzn.to/3NZ3vED Beach House Baking https://amzn.to/3X1sKKG Farm-to-Table Desserts https://amzn.to/3DXh5DM Visit Lei's website here: https://leishishak.com/ Find her on Instagram @leishishak A big thank you to Lei for being the first guest on the podcast! To connect with the podcast host Julie Hoag visit her website: https://www.juliehoagwriter.com/ Julie's new cookbook American Midwest Cooking Quiches: Split Table Recipes for Vegetarians & Meat-Lovers has just been released! Check it out here: https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb For more split table hybrid recipes, please check out Julie's first cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thank you for listening to this podcast episode about how to instructional tips for cooking for a more plant-based lifestyle. Cookbook recipes for two for small-batch home cooking.

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 3: Hybrid Chili for a Split Table and Yummy Yogurt Bread. It's Halloween! My family has a tradition of enjoying chili on Halloween so I make it every year. We just love chili! Chili is a great meal for a split table family or group of people because you can just use two crockpots and load them at the same time so you have one with meat and one meatless. This recipe is super tasty and one my family really enjoys, I hope you do as well! This recipe is from my cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate) https://amzn.to/3sLzBtG Check out my new cookbook American Midwest Cooking: Quiches which is releasing on November 12 https://amzn.to/3DpQoaE Want to be a part of my review team and receive a FREE copy of the cookbook? Email me at [email protected] Ingredients for Hybrid Vegetarian and Beef Chili: I lb ground beef, browned 1 medium onion, diced 2 stalks of celery, diced 1 green pepper, diced 2 cloves garlic, finely chopped or minced garlic from a jar 1 small container of sliced mushrooms, about 3 cups 2 qt. tomato-based vegetable juice 2 (14.5 oz.) cans of petite diced tomatoes, undrained 2 (16 oz.) cans of dark red kidney beans, drained and rinsed 2 (16 oz.) cans of red chili beans in medium chili sauce, undrained, use that sauce 1/2 tsp. red cayenne pepper, divided 2 tbsp. chili powder, divided 1/4 tsp. ground oregano, divided 1 tsp. salt, divided Instructions: Saute veggies and garlic in butter, adding mushrooms in last until soft. Divide veggies between 2 crockpots. To each crockpot add: 1 qt. juice, 1 can diced tomatoes, 1 can kidney beans, 1 can chili beans, 1/4 tsp. red cayenne pepper, 1 tbsp. chili powder, 1/8 tsp. oregano, 1/2 tsp salt. To ONE CROCKPOT: add 1 lb. cooked ground beef. Cook in crackpots on high for about 4 hours stirring occasionally. Top with corn chips, shredded cheese, sour cream, green onions, or crackers as desired. For the Yummy Yogurt Bread: Ingredients: 2 cups plain, non-fat, Greek yogurt 3 cups self-rising flour 1 tsp. dried basil leaves 1 tsp. dried oregano leaves 1 tsp. rosemary leaves 1 tsp. chopped dried onions 1/2 tsp. garlic salt 1/2 tsp. black pepper Instructions: Combine all spices and herbs in a small bowl and stir. Combine flour and yogurt in a large bowl. Stir. Knead until a dough ball forms. Keep going, it will be sticky for a bit before the dough ball forms. Add 4 tsp. of the herb/spice mixture to the dough ball. Knead spices and herbs into the dough until mixed in well. Form the dough ball into a loaf about 8-9 inches long. Place it on parchment paper on a baking sheet/cookie sheet. Cut a shallow slice down the top of the load. Bake at 350 degrees for 35-40 minutes. Brush 2 tsp. olive oil all across the top and sides of the loaf. Sprinkle the remaining herbs/spices mixture over the top of the bread as desired. Cut and serve with butter or flavored oils or balsamic vinegar. I hope you enjoy these recipes! I would love a review and/or rating from you on my podcast. Please subscribe to my podcast and come back next week for a new episode and recipe! Visit my website at https://www.juliehoagwriter.com/ Thanks for listening! Have a great day! Julie

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Episode 2: Mexican Cauliflower Dishes for Lovers & Haters of Cauliflower. This episode is all about cauliflower! So many people dislike cauliflower, but these recipes I'm sharing today make cauliflower not taste like cauliflower! I actually like cauliflower, I know, I'm weird. My family dislikes this bumpy lumpy white veggie, but they like it made the ways listed below. #Cauliflower can be tasty! Trust me! #vegetarianrecipes #vegetarian #vegetarianfood #vegetarianrecipes Check out my cookbooks: One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate links) https://amzn.to/3eVfuWM And now in presale mode (releasing in November 2022) American Midwest Cooking Quiches https://amzn.to/3SxYOCn Tacos are a great recipe for a split table meal because everyone gets to build their own taco how they desire. Each person can add meat or non-meat items so this is a no-brainer idea for the perfect hybrid meal. What's a hybrid meal? One where there are portions that work for a vegetarian and for a meat-lover. I love to add cauliflower to the mix of ingredients for a taco bar to make a split-table scenario happen in a unique, tasty, and healthy way. How do I do this? My recipe for Mexican Roasted Cauliflower for Meatless Tacos makes cauliflower yummy and flavorful! Cauliflower bulks up a taco for a vegetarian, thereby adding not only food to the taco, but flavor, fiber, and more! Even the meat-eaters may add a scoop or two to their tacos! Tell them to go on, try it! Ingredients to make Mexican Roasted Cauliflower Meatless Taco Meat:

• 1/4 cup taco seasoning or I use a taco seasoning packet of 1.25 oz.
• 1/3 cup olive oil
• 1 teaspoon onion powder
• 1 Tablespoon cayenne pepper sauce I have added more when I want to spice it up!
• 1 teaspoon seasoned salt
• 1 cauliflower, whole head cut into small bite-size florets

Instructions:

• Mix together the taco seasoning packet, 1/3 c. olive oil, 1 Tbsp. cayenne pepper sauce, 1 tsp. seasoned salt, and 1 tsp. onion powder. Stir well.
• Cut cauliflower head into bite-size florets.
• Stir seasoning/oil mixture and pour over cauliflower florets in a large bowl. Stir well to fully coat the cauliflower florets. Spread them across a cookie sheet sprayed with cooking spray (I use olive oil spray).
• Roast at 350 degrees for about an hour (all ovens cook differently so adjust this time to fit your own oven). Stir cauliflower around halfway through the cooking time. Broil to desired crispness for 5-10 minutes. Serve.

You can print this recipe: https://www.juliehoagwriter.com/2017/11/22/mexican-roasted-cauliflower-meatless-tacos/ What else makes cauliflower taste good? Cheese! This is such a simple idea. Ingredients to make Cauliflower Cheese Bake Salsa Con Queso:1 head cauliflower 1 15-ounce salsa con queso dip 1 T water optional

Instructions

• Preheat oven to 400 degrees.
• Add 1 T water to a baking dish.
• Cut stem and leaves off cauliflower head, leaving it whole.
• Pour salsa con queso dip evenly over the cauliflower head.

Print this recipe: https://www.juliehoagwriter.com/2020/04/23/cauliflower-cheese-bake-salsa-con-queso/

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Tips for How to Cook for a Split Table. Do you have a split table in your home where some family members want meat and others want meatless? Do you have family members who are vegetarians and others who are meat lovers? Do you ever entertain where you need to feed both vegetarians and meat-eaters? Well, if so I have help, tips, guidance, advice, and recipes for you! I'm Julie Hoag and I've cooked this way for over 27 years for my family because I'm a vegetarian. I've been a vegetarian since the eighth grade so after my mom passed away when I was in high school, I became the primary cook for our family. I was indoctrinated into this way of cooking at a young age. Then I continued to cook this way because my husband ate meat, and then I went on to have three boys, who also eat meat. I never wanted to guide my children, I wanted them to make the choice about whether to eat meat or not. They all have chosen to eat meat, so, rather than be a short-order cook all the time, I started doing hybrid recipes. What are hybrid recipes? They are recipes that contain both a meatless portion and a meat-containing portion in one recipe. It is possible! I do it all the time! All you need to do is have the correct mindset, be mindful as you prepare and serve, and do some forethought. Stay tuned as in this podcast I will share recipes as well as tricks weekly to help you cook for your split table family in easier, more efficient, and quicker ways. It's so nice to meet you! Oh, and I'm from Minnesota so my recipes are influenced by Midwest cooking, hot dishes, and home cooking made simple. I'm a busy mom, and I love gourmet, but I need easy quick meals, for the most part, to work smoothly in my frantic mom life. Want some recipes now? Check out my cookbook, One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family in ebook, paperback, and audiobook with ebook bonus content at (affiliate): https://amzn.to/3Msfw4G You can also visit my website for more recipes and family topics such as family travel, DIY, kids, and family pets at http://www.juliehoagwriter.com/ Thank you for listening! Julie Hoag

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Hello! Welcome to Vegetarians & Meat-Lovers: Split Table Recipes podcast! Do you have a split table family composed of vegetarians and meat-eaters? Or do you ever find yourself wondering what you will do when having to feed both meat lovers and vegetarians while entertaining? Well if so, you are just like me and my family. My name is Julie Hoag and I'm a vegetarian living in a family full of meat lovers. Yup! The modification started because I quit eating meat as a thirteen-year-old. Over the past 27 years, I've cooked for a varied diet table where some people wanted meat and others (me!) did not want meat. From all my life experience cooking every day for my family, I've learned a lot of tricks to feed my split-table family with hybrid recipes. What's a hybrid recipe? It's one that contains a meat portion and a meatless portion. In this pattern of cooking, I created a cookbook called One Dish Two Diets (affiliate) https://amzn.to/3CRHWli (available in ebook, paperback, and audiobook with ebook bonus). I'm a family lifestyle blogger. I create recipes to share on my website https://www.juliehoagwriter.com/ that are hybrid recipes for a split table of diets. On this podcast, I will be sharing tips, advice, tricks, and recipes to feed a hungry table of both vegetarian people and those who desire meat. You can do it too without being a short-order cook! Stay tuned for all the yummy delicious ways to cook for two diets with one dish! American Midwest Cooking Quiches cookbook releasing soon!

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Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025