Sunday, June 21, 2009


I got up this morning, fixed myself a cup of coffee and some leftover chickpea vegetable hash and sat down at the computer to have breakfast while catching up on some of my favourite podcasts. I noticed a new show from cookbook author Dino Sarma's Alternative Vegan podcast and had a listen. I love this podcast, particularly because Dino tends to focus on using the very basics for vegan cooking. There's no room for expensive processed vegan substitutes in his kitchen, nor is there room for meat substitutes like tofu, tempeh and seitan. Instead, he uses fresh produce, legumes and nuts to create tasty dishes that often reflect his South Asian roots and his love of improvisational cooking. His recent show focuses on how to roast chickpeas and the different things you can do with them, leaving you antsy to go roast and use your own. Check out his blog and pick up his book, too.


tamater sammich said...

Thanks for recommending Alternative Vegan. I subscribed almost immediately. You made all the points that are operative for me: Whole simple stuff, not the expensive, processed, and meat subs.

And he's smart; he's still
learning from mom..."as she gets older, she uses the wisdom of her years to simplify her cooking." Gee,wish I had a mom like her.
Thanks again, My, this is gonna be fun!

tamater sammich said...

You sold Dino to me immediately, making what for me are all the operative points.
...And no wonder the guys's so smart - he still listens to his mother, lol. Wish I had a mom like her!
Thanks for recommending Alternative Vegan, Mylene.
It'll be fun settling in with AV, knowing in advance he's not gonna throw me a bunch of curves; those are things that make me know that, "no matter HOW delicious this recipe sounds, in my heart of hearts, I know I'll never make it."

tamater sammich said...

Oops, sorry My, if you got several comment submissions. I kept thinking I was doing it wrong, then noticed they didn't get posted as waiting for approval by blog author.

M said...

Heheh! Sorry about that. There was quite a flurry of activity here last week and a wee bit of spamming, so I thought I'd change the settings until things settled down again.

I love that sort of cooking, too. When I stopped eating meat almost 15 years ago, I learned to cook from scratch using vegetables, fruit, legumes, whole grains, nuts and seeds. I learned to use herbs and spices for the first time and it was wonderful. I've been moving back towards that over the past few years after relying on vegan convenience foods for a spell. It's cheaper and it's healthier and although cooking from scratch can take a bit more planning, it's worth it in the end.