Today we are taking a journey to the sunny state of California where my friend and fellow dietitian, Sharon Palmer, MSFS, RDN (AKA The Plant-Powered Dietitian), shares news about her newly released cookbook, California Vegan: Inspiration and Recipes from the People and Places of the Golden State and talks about CA as the birthplace of the U.S. plant-based movement.
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Sharon Palmer, MSFS, RDN is one of the country’s top experts on plant-based nutrition and sustainability. California’s plant-based vibe stems from the colorful and incredible variety of produce available year-round, the infusion of global culinary influences from around the world, a Mediterranean climate, and a fresh and innovative attitude about food. You’ll hear about plant-forward and vegan eating on the show along, why plant-based eating is good for the health of your body and the planet, and Sharon’s favorite vegan recipes from her book, including the Mediterranean Tofu in Parchment recipe that I recently made for dinner. We’ll give helpful vegan cooking techniques, and Sharon has the answers for your vegan cooking dilemmas. We’ll discuss how you can embrace a vegan diet whether you live in California, Boston, or anywhere in-between. You’ll also find out what Sharon is growing in her diverse and ever-changing fruit and vegetable garden.
“Wherever you live, you can aspire to adopt the California food style of fresh,
local food that celebrates cultures from around the world.”
– Sharon Palmer, MSFS, RDN
GIVEAWAY NEWS:
We are giving away a copy of California Vegan to one lucky U.S. winner. Post a comment in the comments section below, and tell us about your favorite vegan or plant-forward recipes. I’ll pick the winner on March 24th.
Mediterranean Tofu in Parchment
Show Highlights:
- The backstory of Sharon’s life in California as a wife and mother of two who (amazingly) blogs every day
- How Sharon defines plant-based eating
- How Sharon describes Ojai, CA as a paradise known for small farms, citrus fruit, and avocados
- What’s growing in Sharon’s garden and orchard right now
- What to expect in Sharon’s new book, California Vegan
- How plant-based eating originated in the U.S. in California, thanks to the hippie and health nut influences
- Sharon’s family history of growing up in a vegetarian household
- Reasons why a plant-based diet is a healthier way to eat to lower the risk of many diseases and disorders, besides lowering the environmental footprint
- Sharon’s favorite recipe from her book: Pomegranate Farro Bowl, made with pomegranate seeds, farro, mandarin oranges, cucumbers, and an herbed almond yogurt dressing
- Sharon’s trick for getting seeds out of pomegranates
- Sharon’s recipe for Tofu in Parchment, made with cherry tomatoes, garlic, herbs, and capers
- How to adapt plant-based recipes for just one or two people by using versatile ingredients
- How to incorporate more protein into healthy vegan meals
- Why soy milk is Sharon’s choice for superior nutrition in a plant-based milk
- How to get your family on board with eating less meat
- Vegan cooking techniques for egg replacements and aquafaba (also an egg replacement)
- Sharon’s favorite veggie burger recipes in the cookbook: Sweet Potato Sorghum Burgers and Chipotle Black Bean Burgers
- Sharon’s favorite vegan meals in California restaurants and around the world
- Why plant-based eating can fit into everyone’s budget
- Why beans are the least expensive protein source and the most versatile ingredient of plant-based meals
Resources:
California Vegan: Learn more on Sharon’s website.
Natural plant-based egg replacements
Sweet Potato Sorghum Veggie Burger
Twitter: @SharonPalmerRD
Instagram: @SharonPalmerRD
Facebook: @SharonPalmerThePlantPoweredDietitian
Liz’s links:
Liz’s Podcast Posse on Facebook. Stop by and ask to JOIN!
Have a question about the show or a suggestion for a future show? Ask away by posting a comment below or joining my Podcast Posse
Loved the podcast. I am always looking for plant-based recipes that also bring in Mediterranean and other international influences.
Regarding aquafaba – it is a miracle ingredient. I use it to make vegan challah and it is by far the tastiest and best consistency.
Good to know about the aquafaba! It’s pretty amazing stuff 🙂
I would love to be in the running for the cookbook giveaway.
I would love to win. I want to incorporate more vegetarian dishes in my meals. I like to make chia pudding with soy milk & fresh mangoes.
My favorite vegan dish is pad Thai with lots of veggies and tofu.
I have been making sheet pan dinners and our family favorite is one with bell pepper strips, morningstar chik’n strips, snap peas, and broccoli with a peanut sauce.
I am trying to incorporate some vegan meals into my rotation as I am trying to be healthier. My brother went vegan and it has helped his health. I enjoy veggie burgers the most. I also like to replace meat with beans, chickpeas or those vegan meat alternatives that you can find in the store. I could use some more ideas which is why I would like to win this book.
Loved the info about getting seeds out of pomegranates!
I live incorporating vegan recipes into my diet. Fir me, it’s fairly easy as I’m allergic to eggs and very lactose intolerant and can’t have any dairy. I love vegan baking. Cookies, cakes, etc. But one of my favorite vegan recipes is a garbanzo (egg) omlette.
Oooh. I’ve never heard of a garbanzo omelet. Sounds so interesting!
This is great! I have been loving baked oatmeal bars recipes that use applesauce, among milk, chia seeds and berries to give new life to oats. As a proud Californian, even I grew in appreciation for the unique food culture that I have just taken for granted listening to Sharon.
Thanks Liz
You are most welcome. I jealous you get to live in sunny CA! And those bars sound great 🙂
My sister and I have been plant based since a bit before the pandemic, getting our knowledge and recipes mostly from bloggers and chefs. And we have never felt more healthy or enthusiastic about food and cooking! This book is so intriguing to us because the author is a licensed dietician with the kind of scientific and experiential knowledge base we’ve been hoping to find. I enjoy your podcasts and have learned so much from them. But I’m really looking forward to this episode. I hope you will continue to have more whole food plant based RDs as guests.
Thanks Pam. I will!
Our favorite vegan easy-meal at home is a whole wheat tortilla filled with canned pumpkin, black beans, sautéed spinach, and salsa. This fiber-packed wrap is favorite of my little one who was just diagnosed with T1 diabetes.
I love Sharon Palmer’s approach to nutrition and have all of her other books. As an RDN working in a cancer clinic, promoting a “plant based diet” I am always looking for new plant forward recipes, including those for tofu. I will try the Tofu packets – sounds delicious.
My favorite vegan dish is lentil soup! I would love to win this cookbook and get more ideas. I am thinking about going more vegan (maybe not 100%, but 90%! :-).
I’ve been following Sharon Palmer for quite some time. Love all that shares. I’m whole food plant exclusive and will never look back. Too many recipes to pick just one as a favorite. Something I do make that feels like a special Sunday supper that is quick to make for any day of the week is Nutmeg Notebook’s Lentil Loaf. Often I make a marinara sauce for the top instead of glaze
https://www.nutmegnotebook.com/posts/lentil-loaf-with-date-glaze/
Jamie Oliver’s roasted cauliflower stew, with a few of my own added tweaks of beans and carrots, is another goody that even my non-vegan friends enjoy.
https://www.jamieoliver.com/recipes/cauliflower-recipes/greek-inspired-cauliflower-stew/
Smashed chickpea and avocado with spices on toasted Ezekiel bread, Japanese sweet potatoes, all veggies,,. My list goes on and on.
Thank you for all you do. You’re always a delight.
Great recipes … and thanks for stopping by and entering the giveaway 🙂
I love any kind of vegan curry! So much flavor but without the dairy and meat! I love lentils and chickpeas with a yummy spicy sauce.
I really enjoyed this interview. One of my favorite go-to meals is a creamy, gingery red lentil curry that I add whatever vegetable is in the fridge (the recipe calls for zucchini, but I often add greens) and serve with rice or flatbread. The entire family loves it! Steel-cut oats with bananas are a breakfast staple.
I’m a vegetarian. I was very interested to hear the various definitions for “plant based diet” as I generally take it to mean a non-meat eater. My favorite recipe is Kung Pao chickpeas from Joanne Chang’s book, Myers + Chang. It’s spicy and smells amazing! So easy to make.
I’ve been a vegetarian for 30 years, but recently became vegan. I don’t yet have a favorite recipe as I’m just discovering and exploring all the new ways to eat/cook without dairy and eggs. It’s exciting.
I grew up on Mediterranean food. It is the best.
Another all time favorite of mine is Sharon’s Farmer’s Market Tempeh Hash. I’m making again for dinner tonight. It’s also loved my non vegan husband and friends. I keep telling them they are part way there…. ditch the dairy and rest of the meat
https://sharonpalmer.com/farmers-market-tempeh-hash/
I’ll have to try it!