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Description
As part of our Plant-Based Eating program, the City of Mountain View hosted our first plant-based eating cooking demonstration on September 7. You can find recipes from the event at https://docs.google.com/document/d/13HrinDVpxs7qOXC7IdQsU2TGO5CUu5hb/edit.
We were grateful to be joined by chef Alex Bury. Alex was trained as a classical (non-vegetarian) chef at the world-renowned Culinary Institute of America. In 2001, she opened a restaurant in California called Sparks with an entirely plant-based menu. Sparks quickly became well-known for its outstanding food, even among non-vegans. Alex is now a professional fundraiser and serves as Vice President of Development for the international organization Vegan Outreach. When she’s not raising money to change how animals are treated she jumps back into the kitchen: She has taught healthy cooking techniques and recipes at Whole Foods Market, for the McDougall Program (a nationally renowned preventative health program), and for local groups and companies since 2000. Alex is now based in Anchorage, Alaska, where she enjoys pancakes with wild Alaska blueberries and searching for the best soy cappuccino in the 49th state!
B
Thank
you,
sarah
hi
everybody,
and
thank
you
so
much
for
having
me,
I
feel
very
lucky
to
be
here,
not
vice
versa.
I,
as
sarah
said
I
have
been
vegan
for
a
long
time.
I'm
a
professional
chef.
I
first
went
vegan
in
1995
when
I
lived
in
anchorage
alaska,
which
is
where
I
am
right
now
I
moved
to
alaska
this
summer.
I
was
in
california
for
20
years.
B
She
also
left
so
I
miss
seeing
so
many
familiar
california
faces,
but
I
am
now
I
just
moved
in
to
this
condo
a
week
ago.
So
I
unpacked
the
kitchen
just
for
the
webinar
today,
apologies
in
advance,
if
I
can't
find
something-
and
I
mostly
mentioned
alaska
just
to
let
you
know
if
I
could
go
vegan
25
years
ago
in
alaska-
I
guarantee
anybody
can
go
vegan
because
it
was
not
fun.
We
did
not
have
delicious
vegan
ice
cream
back.
Then
it
was
really
hard
to
get
a
soy
cappuccino.
B
So
we'll
start
off
with
that,
so
I
I
work
now
for
a
group
called
vegan
outreach
and
there's
a
series
called
10
weeks
to
vegan
and
it's
totally
free
and
I'm
going
to
do
a
couple
recipes
from
that
series.
I'll
also
mention
a
couple
recipes
from
the
series,
but
not
actually
do
them,
but
just
so
you
all
know
you
can
sign
up
at
any
time
it's
free
and
we
never
fundraise
or-
and
yes,
I'm
a
fundraiser
now,
but
we
never
fundraise
from
the
people
who
sign
up
for
10
weeks
to
vegan.
B
So
it's
one
email
a
week
for
10
weeks
and
eat
like
one
week,
is
all
the
chicken
recipes
and
and
information
and
the
next
week
you'll
learn
about
eggs
and
and
vegan
options
for
baking
with
eggs,
and
things
like
that.
So
you'll
get
the
the
the
link
in
your
recipe
packet.
So
I'm
gonna
start
the
food
today
and
the
same
for
ten
weeks
to
vegan.
B
But
the
goal
is
to
keep
things
really
simple.
So
for
those
of
you
in
the
with
us
right
now
who
do
not
like
to
cook-
or
maybe
you
like
to-
but
you
don't
have
any
time-
maybe
you're
a
student
and
you're
on
a
strict
budget
or-
and
this
is
what
I
hear
most
often
from
people
trying
to
go
vegan
is
you-
are
working
a
full-time
job
and
raising
a
kid
or
kids
plural,
and
that
is
tough.
B
That
is,
that
was
tough
before
the
pandemic,
and
so
I
you
know,
I
understand
that
that
it's
really
hard
to
think
about
completely
changing
the
way
you
eat
and
shop.
So
hopefully
this
will
make
it
seem
a
little
more
accessible
and
I
also
want
to
want
to
say
if
I
am
talking
too
fast
at
any
point,
just
put
it
in
chat
or
shoot
sarah
a
message-
and
she
knows
to
slow
me
down-
I'm
a
fast
talker.
So
the
first
thing
I'm
gonna
do
is
the
minestrone
soup
and
the
focus
on
this
soup
is.
B
B
Dinner,
it's
the
same
for
any
anything
healthy,
whether
or
not
you're
vegan
right
when
you
get
home
at
eight
o'clock
and
you
were
hoping
you
were
hoping
nope.
I
hear
some
background
noise
and
you're
hoping
to
get
home
at
six.
You
don't
get
home
till
eight
kids
are
hungry,
you're,
hungry
you're,
going
to
do
the
familiar
thing.
So
this
soup
is
one
of
those
things
that
you
can
throw
together
quickly.
It
has
fresh
veggies,
it
has
good
protein
and
it's
also
familiar
tasting.
So
it's
not
going
to
be.
B
You
know
again
on
a
tuesday
night
when
you're
tired,
you
don't
maybe
want
to
experiment
with
the
new
recipe.
So
for
those
of
you
that
love
to
cook,
you
can
take
it
up
a
notch
by
sauteing,
fresh
onions
and
garlic
in
the
beginning,
making
your
own
stock
all
that
jazz,
but
I'm
gonna,
do
I'm
gonna
show
just
how
easy
it
is
so,
first,
I'm
adding
two
cups
of
water
and
then
I'm
gonna
cheat.
I
could
have
done
four
cups
of
water,
which
is
fine,
but
this
is
vegetable
stock
and
there's
several
different
brands.
B
There's
so
many
it's
impossible
to
shop.
These
days,
there's
so
many
vegan
products,
so
it
just
again
it's
a
cheating
way.
I
love
cheating
whenever
I
can
and
so
kind
of
add
some
instant
seasoning.
Now
the
trick
is
to
remember:
if
you
use
a
vegetable
stock,
then
you
want
to
adjust
the
the
salt
later.
Most
of
the
of
these
stocks
have
salt
in
them.
B
So
I'll
do
that
later
and
then
I'm
going
to
add
crushed
tomatoes
again,
you
can
use
any
kind,
you
want
any
brand
right
and
then
I'm
going
to
add
chickpeas
or
garbanzo
beans.
Let
me
real
quick
move,
my
cursor
there
and
you
can
use
white
beans.
You
can
use
any
kind
of
bean
that
you
want.
These
are
just
from
a
can.
I
always
always
have
cans
of
beans
in
my
pantry,
because
they're
instantly
filling
satiating
good
source
of
protein
cheap.
B
B
B
And
I
always
always
talk
to
people
about
topher,
because
obviously
it's
something
so
many
people
are
afraid
of
eating
and
using-
and
I
hated
it
when
I
was
a
kid
and
my
mom
was
trying
to
get
us
to
eat
healthier
and
she
brought
home
tofu
one
time
in
iowa
and
yeah.
I
didn't
eat
it
for
years
afterwards,
but
think
of
tofu
like
chicken.
B
If
you
have
a
chicken
breast
and
you
just
boiled
it
in
some
water
and
then
ate
it
like
that,
it
would
be
bland,
it
would
be
boring.
It
would
not
have
a
good
texture,
you
would
never
eat
chicken
like
that.
So
tofu
is
the
same,
and
a
lot
of
people
haven't
worked
with
it
before
so
they
maybe
eat
it
law
or
they
don't
have
the
right
kind.
B
There's
different
kinds
of
tofu,
just
like
dark
meat
of
chicken-
and
you
know
the
chicken
breast
versus
the
thigh
they
cook
differently,
but
once
you
get
to
use
it,
it's
cheap.
It
is
an
excellent
source
of
protein
and
it
it
takes
on
whatever
you're
making.
The
only
difference
is
from
chicken
is
well
two
differences.
It
doesn't
have
any
cholesterol,
it
has
much
less
fat
and
it
doesn't
have
the
animal
cruelty
or
the
environmental
impact
and
the
pollution
that
the
chicken
factory
farms
have.
So
you
can.
B
This
is
a
tofu
press
and
there's
lots
of
time,
and
I'm
I'm
actually
not
going
to
use
it.
But
one
thing
you
can
do.
I
don't
love
this
one.
So
if
I
hope
that
you'll
consider
getting
one,
but
you
don't
need
one
and
you
just
kind
of
put
the
tofu
under
there
and
press
it
but
see
that's
why
I
don't
love
it.
It
takes
too
long
to
get
it.
You
know
up
and
down.
So
I'm
gonna
put
this
to
the
side,
but
some
people
love
their
tofu
press.
B
So
I
just
wanted
to
show
you
what
it
was
another
way
to
make.
Tofu
chewier
is
to
freeze
it
overnight
and
then
let
it
thaw,
and
so
that
of
course
means
planning
ahead
a
couple
of
days,
but
that
makes
it
chewier,
but
it's
also
just
really
important,
get
extra
firm,
tofu,
and
so
this
is
the
water
packed
tofu.
B
B
So
if
you
end
up
with
a
block
of
tofu
that
isn't
as
firm
as
what
you
wanted,
just
bake
it
longer
or
saute
it
longer,
because
all
you
need
to
do
is
cook
some
of
the
liquid
out
so
for
this
tofu-
and
this
is
a
real
staple,
so
you
can-
and
I
don't
usually
cook
chop
up
like
this-
I
did
it
for
the
webinar.
So
sorry,
if
it's
a
little
awkward,
so
if
you
bake
it
in
little
cubes
like
that,
it's
going
to
bake
much
quicker.
B
B
So
I'm
gonna
just
toss
this
with
a
the
recipe
says
one
teaspoon
of
oil,
and
I
know
that
sounds
like
too
little,
but
it
really
is
that
little
now,
if
you're,
not
vegan
or
plant-based
or
you
are
but
you're
cooking
for
someone
who
isn't
yet
you
might
want
to
add
more
fat.
You
know
meat
have
a
standard
american
diet,
they
have
a
lot
of
fat
and
your
taste
buds
get
used
to
it.
B
So
for
this
one
I
don't
need
that
much
oil
one,
because
it's
baked
up
fine
without
it.
But
two.
I
know
that
I'm
going
to
be
serving
this,
some
of
it
in
the
spring
rolls
it
has
a
rich
creamy,
peanut
sauce
and
some
of
it
in
a
salad
later
tonight
with
my
favorite
salad
dressing,
which
is
annie's
goddess
dressing,
which
is
very
rich.
B
Okay,
we
are
boiling
already
I'm
in
trash
and
don't
worry
I'll
bring
this
over
to
show
you,
but
really
quick,
I'm
going
to
add
these
are
frozen.
Brussels
sprouts.
This
is
a
personal
thing.
I
love
brussels
sprouts,
so
I'm
going
to
add
them
because
they
take
a
little
bit
longer
to
cook,
but
you
can
see
in
the
recipe
that
I
said
just
a
bag
of
your
favorite
frozen
vegetables.
B
So
in
a
minute
I'll,
add
these
and
I
always
keep
some
in
the
freezer.
It's
so
easy
to
just
quickly
add
to
a
pot
of
rice
and
beans
to
a
pot
of
minestrone,
pasta,
tomato
sauce,
chickpeas
and
frozen
vegetables
boom.
That's
a
great
dinner
and
it's
going
to
take
minutes
to
get
on
the
table
so
I'll.
Add
that
in
a
second
let
me
just
give
this
a
stir.
B
B
We
are
going
to
add
tofurkey
sausage,
so
we're
going
to
have
a
couple
vegan
meats
right,
and
I
wanted
to
show
you
all
how
to
cook
with
vegan
meat
and
how
to
cook.
Without
it
I
love
vegan
meats.
They
are
convenient,
they're
very
familiar
tasting
meat,
eaters,
love
them
they're,
they're,
delicious,
they're,
great
source
of
protein.
B
B
Sorry,
if
you
would
have
a
safe,
potluck
outdoors
you're
in
california,
you
could
go
outdoors
and
have
everybody
bring
a
different
vegan
meat
or
cheese
or
vegan
milk,
and
then
you
can
all
taste
the
different
ones
and
you
don't
all
have
to
buy
them
all
all
right.
I'm
going
to
add
the
rest
of
the
frozen
vegetables.
B
This
is
a
very
dramatic
stove,
it's
a
it's
an
energetic
boil,
to
put
it
mildly,
and
then
this
pasta
and
you
can
get
gluten-free
pasta.
You
can
get
any
kind.
You
like.
I
love
these
little
mini
kind
of
ears,
see
if
I
can
get
it
up
there,
but
you
can
also
do
the
elbow
macaron
anything
and
for
kids.
If
you
have
kids
in
the
house,
you
could
do
little
stars
or
the
alphabet.
You
know
anything
like
that
and
you
don't
have
to
use
pasta
at
all.
B
A
B
Oh,
that
is
a
great
question.
Thank
you
so
much!
Yes,
if
you
eat
soy
three
times
a
day,
seven
days
a
week,
then
that's
going
to
be
a
problem.
Just
like
again,
if
you,
you
know,
if
you
eat
meat
three
times
a
day,
seven
days
a
week,
you're
going
to
probably
have
some
cholesterol
issues
and
heart
issues
and
so
eating
any
one
thing
is
a
problem,
but
the
issue
with
soy
that
people
talked
about
for
years
was
about
the.
I
can't
think
soy
is
excellent.
B
Sorry
about
my
hair,
although
again
since
none
of
you
are
eating
food
doesn't
matter
if
I
touch
my
face
so
yes,
so
I
eat
soy
every
day
for
sure
I
love
soy
milk
in
my
coffee,
that
is
my
favorite
kind
of
coffee.
Creamer
and,
let's
see
I
don't
eat
tofu
every
day.
I
don't
have
it
three
times
a
day,
but
I
I
love
it
to
me.
It
is
versatile,
it's
delicious
and
it
you
know
the
protein
is
great
and
sorry
I'll.
Just
stop
there
and
next
question.
A
B
Oh,
thank
you
good
question.
So
if
you
freeze
your
tofu
and
then
thaw
it,
it
gets
really
chewy,
so
it
gets
like
and
it
crumbles
it's
like
ground
beef.
So
if
you
were
going
to
make
a
ground
beef
dish
like
tacos
or
spaghetti
sauce
with
ground
meat
in
it,
if
you
take,
if
you
plan
ahead,
then
it
just
has
this
wonderful
mouthfeel
is
is
why
you
don't
have
to
do
it,
but
it's
a
nice
addition.
B
B
Tofu
could
be
there
just
you
know
if
it's
a
new
recipe
start
a
little
bit
lower
so
that
you
don't
run
the
risk
of
burning
it,
but
the
longer
it
cooks
and
or
the
higher
temperature,
the
chewier
it'll
get
and
the
more
golden
brown.
So
you
can't
go
wrong,
so
I'm
going
to
put
sorry,
did
you
have
another
question.
A
B
Yes,
that
is
a
great
question.
I
meant
to
follow
up
with
that
yeah
there's
some
vegan
meats
that
are
based
on
gluten,
which
is
wheat,
some
are
based
on
soy.
Some
are
based
on
pea
protein
now,
and
that
is
one
of
the
I
think
more
exciting
trends
of
the
last
couple
years.
Are
these
new
products
out
there
with
based
on
pea
protein
high
in
protein,
but
they
work
for
people
with
celiac
disease,
so
they
can't
have
gluten
and
they
work
for
people
who
don't
want
to
eat
or
can't
eat
soy.
B
A
B
Well,
yes,
and
no,
I
don't
think
anybody
should
use
food
past
the
expiration
date
and
if
it
is
fresh
water
packed
tofu,
then
that's
almost
like
fresh
meat
and
it's
going
to
be
more
delicate
if
it's,
the
silken
aseptic
tofu,
if
it
was
a
couple
months
past,
but
no
more
probably
a
lot
of
you
know.
You
know
the
expiration
date
is
more
about
marketing
than
anything.
B
B
But
this
is
just
one
of
those
ways
to
cheat.
It's
quick.
It's
easy!
It
adds
great
flavor,
but
I'm
actually
adding
this
alaska.
Has
these
wonderful
farmer's
markets-
and
this
is
this
herb
blend,
and
it
has
garlic
flakes
basil,
sage,
rosemary
salt
and
toasted
pepper,
so
it
smells
amazing.
So
I'm
going
to
cheat
and
add
that
and
then
let
me
give
this
a
stir,
really
quick.
B
Okay,
so
this
is
not
in
your
recipe
packet,
but
I
thought
I
should
do
it
because
I
made
a
mistake
in
your
recipe
packet,
which
you
might
actually
not
see,
thanks
to
sarah
being
wonderful
in
the
mug
cake.
But
this
is
a
butternut
squash,
it's
a
hard
winter
squash
and
I
just
it's
just
a
great
tip
since
it's
fall
and
I
didn't
think
about
it
till
today
you
can
take
this
whole
thing.
I
don't
poke
it.
I
don't
cut
it
in
half.
I
do
nothing,
I
put
it
in
the
oven
like
it's
a
potato.
B
B
So
the
reason
I
love
doing
this,
you
know
beta-carotene
squash,
it's
an
incredible
food
right,
it's
really
healthy.
It's
filling!
It
has
that
sweet,
creamy
taste
that
our
mouths
are
used
to,
but
it's
hard
to
to
it's
a
rock
hard
squash
and
it's
rolling
around
and
you're
trying
to
cut
it.
You
cut
your
finger,
so
this
is
something
now
that
fall
is
coming.
You
can
just
pop
your
squashes
in
the
oven
and
then
you
can
slice
it
and
eat
it
with
maple
syrup
or
soy
sauce.
I
could
add
it
to
the
soup.
B
I
just
I
usually
have
a
baked
squash
in
my
fridge
every
week.
So
I'll
put
this
away-
and
this
is
a
kabocha
squash,
so
you
can
do
that
same
thing
with
acorn
kabocha
any
hard
winter
squash.
You
don't
have
to
cut
it
or
poke
it
just
bake
it
like
a
potato
and
then
you
can
scoop
it
out
and
eat
it,
and
for
those
of
you
on
oil,
free
diets.
That
is
a
you
know.
Such
a
satiating,
wonderful
food
once
you're
squashing
it
so
healthy
and
my
email
will
be
on
your
recipe
packet.
B
B
Okay,
this
is
a
great
recipe
to
make
with
kids,
because
you
don't
have
to
do
a
lot
or
any
cooking
really.
Now
that
I
think
about
it
and
you
can
get
really
creative
with
the
filling,
so
it
can
be
almost
like
a
pizza
bar.
You
know
you
can
have
all
sorts
of
different
fillings.
You
can
have
fresh
mango,
you
can
have
avocado,
which
I
wanted,
but
guess
who
just
moved
to
alaska
and
the
avocados
are
horrible.
So
I
hope
you
all
eat
an
avocado
for
me
tomorrow.
B
B
B
If
you're,
new
or
you're
working
with
kids,
you
can
do
cold
water,
I
mean
it
could
be
ice
water
and
that
just
takes
it
longer,
which
means
you'll
have
more
time
to
kind
of
mess
around
with
the
fillings
and
make
mistakes
or
not
make
mistakes.
Let's
see
here
all
right
now,
I'm
going
to
give
it
one
more.
Second,.
B
B
You
can
use
any
kind
of
cabbage.
Oh
there's
my
mint,
so
I
want
to
get
the
mint
so
that
you
can
see
it
so
I'm
to
put
the
mint
leaves,
which
add
a
really
nice
flavor,
because
the
peanut
sauce
is
so
rich.
So
this
has
like
a
nice
kind
of
a
bite
of
flavor
and
I
want
them
to
show
so
I'm
just
going
to
do
a
little
bit
of
cabbage
a
little
bit
of
grated
carrot.
B
Now
again,
if
you
love
to
cook,
you
can
have
a
blast
with
the
filling
you
can
get
really
gourmet.
You
can
dress
the
filling
beforehand
with
rice,
wine,
vinegar
and
toasted
sesame
oil.
But
this
is
just
plain,
and
so
then
you
just
roll
it
up.
I'm
hoping
it
kind
of
works
there
and
then
tuck
in
the
edges.
B
B
Every
time
I
open
that
refrigerator,
I
see
a
bowl
of
chocolate
chip,
cookie
dough
and
I
really
want
to
eat
it.
Okay.
So
this
is
what
the
tofu
looks
like
when
it's
done
so
you'll
see
me
make
it,
but
I
made
this
earlier
today:
do
you
see
it?
It's
it's
chewy
and
golden
brown?
Well,
I
guess
you
can't
see
if
it's
chewy,
but
it's
chewy,
and
so
it
has
that
really
nice
kind
of
golden
outside,
and
then
I
got
three
different
kinds.
B
B
The
morning
star
chicken
looks
like
this.
I
didn't
love
it.
I
that's
okay,
that's
kind
of
a
lie.
This
is
the
first
time
I
had
it.
It's
just
not
as
bland
as
I
would
want
it's
well
seasoned,
which
is
fine,
but
for
my
purposes
I
want
a
really
basic,
almost
like
a
tofu
or
a
plain
chicken
breast.
But
this
one
would
be
fine
if
you
wanted
to
toss
it
with
pasta
and
morningstar
is
a
really
easy
company
to
find,
and
this
one
like
meat.
B
I
can't
keep
up
with
the
new
products
anymore,
so
I
I
actually
wanted
one
of
the
pea
protein
chickens
and
they
were
out
of
that,
but
I
found
this
instead
and
that
one
is
this
one,
so
you
can
see
it's
a
little.
This
is
the
like
meat,
and
this
is
the
sweet
earth.
You
know
they
look
pretty
much
the
same
they're,
both
they
taste
like
chicken
wow.
I
really
like
the
sweet
earth
that
is
by
far
my
favorite.
B
A
B
B
But
any
of
these
would
work
as
a
nice
protein
yeah
yeah
I'll,
do
the
tofu
and
again
you
don't
have
to
have
it,
especially
if
it's
just
an
appetizer.
You
might
want
just
the
veggies.
If
you
add
the
protein,
then
you
will
get
you
know.
Obviously,
you'll
get
more
fall
and
you'll
be
more
comfortable
and
then
let
me
add
the
mint
and
that
is
kind
of
common
that
people
tend
to
go
vegan
or
they
try
to
go
vegan
at
first
and
it's
really
easy
to
eat.
B
B
Ask
what
they're
eating
and
they're
not
getting
enough
protein
they're
having
lots
of
salads
and
and
and
pastas,
and
so
he
will
always
say
before
you
go
back
to
meat,
try
eating
a
veggie
burger
every
other
day
or
some
tofu
or
a
can
of
beans
and
nine
times
out
of
ten.
It
instantly
solves
the
problem.
So
what's
up
so
I
try
to
eat
and
it
also,
of
course,
matters
your
age
and
how
much
you
exercise
and
my
mom
is
up
here.
I
move
back
because
my
parents
are
getting
older.
My
mom
is
80..
B
B
B
B
A
B
B
Can
you
bake
them
whole?
Somebody
asked
that's.
Yes,
that's
the
fun
part
I
you
can
do.
I
don't
do
anything
to
it.
I
don't
prick
it.
I
don't
cut
it
in
half.
I
don't
peel
it.
I
throw
the
whole
thing
in
the
oven.
Just
like
this
and
then
when
it's
sauce
I
lost
my
squash
there.
It
is
and
then,
when
it's
soft
it
comes
out
baked
and
it's
kind
of
the
skin
gets
all
wrinkly,
but
then
it's
tender
and
the
inside
the
seeds
just
fall
off
instead
of
wrestling
with
a
rock
hard
thing.
B
B
About
20
minutes,
I'm
hesitating
again
because
it
yeah
give
it
about
20
minutes,
it's
a
personal
preference,
but
it
also
again
like
so
many
different
kinds
of
meat
or
different
fish.
Really
it
depends
on
the
product
and
it
depends
on
how
chewy
you
want
it.
So
I
would
start
at
20
minutes
and
then,
if
you
want
it
to
have
a
little
more
color
leave
it
in
there
you're
not
going
to
mess
it
up.
B
B
Oh
yeah,
that's
a
good
question
covered
well
and
they
don't
last
as
long
so
everything
else
I'm
making
here
today
is
just
it's
wonderful,
leftover,
food,
the
soup,
the
peanut
sauce,
but
the
spring
rolls
right
after
after
like
two
days
it
just
they
still.
The
filling
is
fine,
but
the
outside
gets
really
chewy
too
chewy.
B
So
I'm
just
I'm
chopping
fresh
ginger
and
I'm
sorry
to
do
it
down
here,
but
I
can't
chop
hard
and
fast
up
there.
So
just
second
I'll
finish
it:
okay,
so
the
the
ginger
so
fresh,
ginger
and
fresh
garlic.
They
add
a
ton
of
flavor
to
cooking.
However,
they
can
go
bad
fast
and
they
can
be
a
real.
They
can
be
a
real
pain
to
do
so.
One
thing
you
can
do
is
get
a
big
thing
of
ginger
peel.
B
It
like
I
just
did
and
then
use
what
you
need
for
this
recipe
and
the
rest
of
it.
So,
like
kind
of
one-inch
pieces
I
put
in
a
jar
in
the
freezer,
and
I
also
in
the
freezer,
have
a
jar
of
peeled
garlic,
cloves
and
they
freeze
beautifully,
and
then
you
just
pull
out
one
or
two
for
a
recipe
that
you're
making.
They
don't
even
have
to
thaw
in
fact,
they're
easier
to
chop
if
they're
still
a
little
frozen.
So
that's
a
quick
way
to
add
kind
of
a
real
yummy
fresh
burst
of
flavor.
B
B
B
B
So
this
is
for
this
one,
the
chili,
garlic
paste
and
it
smells
delicious,
and
so,
of
course,
you
can
add
more
than
the
recipe
calls
for
if
you
like,
spicy
and
then
maple
syrup,
and
you
can
just
use
brown
sugar
to
save,
which
is
cheaper
than
maple
syrup
and
you
don't
have
to
use
any
sweetener.
This
is
a
tough
one.
You
know
a
lot
of
restaurants.
B
A
lot
of
the
there
are
many
many
brands
of
pre-made
vegan
peanut
sauces
that
you
can
cheat
with
and
use
for
me,
a
lot
of
them
are
too
sweet.
It's
almost
like
eating.
Peanut
butter
ice
cream
for
dessert.
But
if
you
like
it
that
way,
you
can
add
more.
If
you
have
less
of
a
sweet
tooth,
then
you
don't
have
you
know
you
don't
need
the
sweetener
and
then
I'm
gonna
add
and
the
fresh
lime.
This
is
a
nice
touch
and
I
just
kind
of
smash,
lemons
and
lime.
B
First
it'll
release
more
of
the
juice
and
oh
I
forgot.
I
wanted
to
I'm
going
to
do
a
little
lime
zest,
which
you
don't
have
to
do
it's
easier
to
do
before
you
before
you
cut
it,
which
is
what
I
just
did,
and
it's
just
a
little
silly
fun
thing
to
do,
because
it's
adorable
and
delicious,
so
the
juice
of
half
a
worm.
B
B
We
have
one
spring
roll
just
plain,
and
then
we
have
our
spring
rolls
with
the
lettuce
tops
and
the
tofu,
and
let
me
and
then
you
can
just
drizzle
it
and
of
course
you
can
also
do
a
little
ramekin
and
then
you
don't
have
to,
but
a
nice
touch
is
roasted
peanuts
on
top,
oh
and
I
don't
have
cilantro
the
recipe
calls
for
cilantro
they
didn't
have
any.
I
would
recommend
it.
I
know
there
are
some
people
on
this
call
who
hate
cilantro,
because
you
are
super
tasters
and
I
respect
that.
B
I
don't
agree
with
it,
but
I
absolutely
respect
it.
So
maybe
it
was
meant
to
be
that
I
couldn't
find
it
today,
but
it
would
be
really
pretty.
I
think,
garnish
with
cilantro.
You
can
just
garnish
with
a
little
chopped
mint
and
with
and
then
you've
got
a
really
nice
appetizer
and
again
this
can
be
messy
and
fun
with
kids.
It
can
also
be
very
elegant
and
very
fresh
and
gourmet
if
you're
having
a
party,
okay
and
then
really
quick.
Let
me
show
you,
let's
see
ladle
there,
we
go.
B
Justin,
I
almost
poured
it
all
over
the
floor,
so
you
can
see
the
pasta
expanded,
so
it
got
really
thick
and
yummy
and
it's
tomatoey.
It's
got
the
brussels
sprouts
for
me.
Well,
the
tofurky's.
Also
for
me
pretty
much.
The
whole
thing
is
for
me,
but
again
you
can
so
this
has
beans
and
tofurkey.
You
can
do
just
one
for
your
protein.
B
You
don't
have
to
have
protein
in
this
soup.
If
you
don't
want
it,
but
I
you
know
hopefully
you'll
have
it
somewhere
else
in
your
meal
and
then
the
pasta
can
be
your
choice
and
the
vegetables
could
be
fresh
that
you
just
picked
from
your
california
garden
or
they
just
a
bag
of
frozen
that
you
happen
to
have
on
hand
and
again
I
always
have
some
in
my
video
all
right.
B
Oh
yeah,
it's
still
usable,
it's
just
frustrating
because
it's
really
hard
when,
when
a
lemon
or
lime
or
orange
are
bad
you'll
know
they're
bad,
because
you
know
that
gold
or
a
soft
spot,
where
your
thumb
goes
in
yeah,
it's
just
you're,
just
not
going
to
get
a
lot
of
juice
from
it.
If
it's
gotten
old
and
hard.
B
Oh,
my
gosh,
no,
it's
so
hard,
there's
so
many,
my
my
sister's
favorite
and
mine,
I
think,
are
the
red,
lentil,
pasta
and
there's
an
edamame
that
we
just
discovered
so
both
of
those
have
more
protein,
but
we
also
just
like
the
texture
better.
The
brown
rice,
pasta
is
the
most
common.
I
think
that
was
the
first
gluten-free
one
on
the
market,
but
it
can.
It
can
disintegrate
if
you
overcook
it,
which
is
pretty
easy
to
do
so.
I
would
recommend
you
know
looking
for
the
the
lentil
or
edamame
gluten-free
pastas.
B
If
you
look
now
there
are
a
million
brands
of,
and
I
just
shop,
you
know,
there's
no
whole
foods
in
alaska,
so
you
know
fred,
meyers,
walmart,
safeway.
All
of
these
ingredients
just
came
from
mainstream
stores,
there's
nothing,
nothing!
Fancy
up
here
I
mean
the
northern
lights
are
very
fancy,
but
not
for
storage.
B
Okay,
okay,
so
I'm
gonna
make
the
mug
cake,
and
this
is
where
I
messed
up,
so
I
have
to
apologize
and
I
and
I
think
sarah's
gonna
fix
it,
but
the
recipe
that
I
first
gave
for
sarah
has
too
much
of
the
dry
ingredients.
So,
okay,
so
this
is
kind
of
the
whole
point
of
the
webinar,
because
you
don't
need
anything
else.
If
you
can
make
a
good
mug
cake,
I
think
okay,
so
this
is
flour.
You
can
use
any
gluten-free
flour,
you
can
use
regular.
B
B
This
is
organic,
it
does
not
have
to
be
organic
and
you
can
adjust
it
depending
on
your
preference
and
what
you
put
in
it.
So,
if
you're
serving
it
with
chocolate,
chips
or
chocolate
sauce,
you
might
want
less
and
then
this
is
baking
powder
make
sure
I
got
that
right
and
then
I
had
already
put
a
little
just
a
tiny
pinch
of
salt
in
there.
B
B
B
It
doesn't
matter
what
vegan
milk
you
use
any
kind
that
you
like
rice,
milk
is
fine,
so
you
just
pour
in
the
milk
or
pour
it
on
this
cutting
board,
as
the
case
may
be,
give
it
a
little
whisk.
Okay.
Now
it's
just
it
looks
like
cake
batter,
because
it
is
then
I'm
gonna
add
chopped
walnuts
and
it's
a
very
important
chocolate
chips,
and
these
are
organic.
B
B
B
B
Right
and
then,
when
it
comes
out,
I
made
this
one
earlier:
it's
really
good
after
it
comes
out
to
sit
for
you
know
five
or
ten
minutes,
and
I
don't
want
to
keep
you
waiting.
So
I
just
made
this
one
earlier
today
and
it's
just
it's
just
a
delicious
chocolate
cake
that
you
literally
just
eat
out
of
the
mug,
and
I
made
an
extra
one
just
to
show
you
all
another
trick
to
your
own
cheating.
B
B
I
used
pancakes
and
you
could
use
this
quick.
You
can
use
fancy
organic
whatever
a
lot
of
them
have
dried
milk
powder,
so
check
the
ingredients,
but
a
lot
of
them
are
vegan
and
I
just
you
can
it's
like
turning
breakfast
into
cake
pretty
much
so
I
buttered
the
mug
with
vegan
butter,
and
then
I
put
the
pistachios
and
the
nectarine
in
the
bottom.
B
You
can
kind
of
see
what's
left
there
and
then
I
put
the
batter
on
top
of
it
and
then
I
microwaved
it
for
a
minute
and
five
seconds,
and
that
was
about
an
hour
ago.
So
it
has
time
to
chill-
and
I
just
I
love
it
already.
I
can't
wait
to
eat
it
and
I'm
sorry
that
I'm
doing
this
in
front.
Oh
yeah,
it
came
out
really
nice
and
you
can
also
use
cake
mixes.
B
The
reason
I
like,
if
you
can
see
that
okay,
I
like
the
pancake
mix
because
again,
I
usually
add
the
sugar
in
other
ways.
So
I
you
know
this:
the
the
fruit
is
going
to
be
really
sweet
because
when
it
cooks
it,
the
sugars,
caramelize
a
bit
chocolate
chips,
but
you
can
totally
if
you've
got
a
sweet
juice
or
you're
cooking.
For
someone
who
is
not
used
to
healthier
eating,
use
a
cake
mix
and
just
go
on
use.
B
The
sugar
use
the
fat
make
it
a
fun
experience,
instead
of
a
miserable
experience
and
they're
more
likely
to
stick
with
it
and,
last
but
not
least,
the
cookies.
These
are
just
the
the
chocolate
chip
cookies.
You
have
the
recipe
for
it
and
I
figure
most
of
you
know
how
to
make
chocolate
chip
cookies.
B
This
this
is
the
butter
I
used,
but
there's
some
I'm
sorry.
You
can
see
I'm
getting
used
to
this
kitchen.
Usually
I
use
earth
balance
because
that's
the
first
vegan
butter,
it's
what
I
know
the
best,
but
miyoko's
is
probably
the
best
vegan
butter.
It's
just
really
expensive,
so
I
usually
have
miyoko's,
but
I
use
it
on.
B
You
know,
toast
or
or
something
where
the
the
butter
is
going
to
be
much
more
important,
and
so
in
cookies
this
this
was
delicious,
though
I
loved
it,
and
so
I
just
you,
you
can
use
your
regular
recipe
for
chocolate.
Chip
cookies
use
this
butter
instead
of
regular
butter
for
eggs,
you
can
use
the
flax
meal,
which
just
looks
like
cinnamon,
but
they
also
have
now
there's
called
just
egg.
It's
a
it's
literally
a
liquid.
You
just
use
one
tablespoon
of
just
egg.
Instead
of
an
egg,
it's
a
and
it's
an
exact
replica.
B
So
you
especially
for
those
of
you
down
there
in
california,
you
can
get
any
egg
replacer
and
the
10
weeks
to
vegan
series
has
a
whole
section
on
eggs.
Egg
replacer.
All
of
that.
But
I
love
how
this
recipe
came
out:
a
little
bit
golden
brown
crispy
on
the
outside
very
cakey
tender
on
the
inside
lots
of
chocolate
chips?
B
A
B
I
love
oatmeal
yeah,
I'm
glad
you
asked,
I
think,
there's
a
couple
brands
that
I've
been
reading,
maybe
are
super
high
in
fat.
I
think
that's
what
the
cafes
are
using
because,
of
course
they
need
the
higher
fat
for
their
coffee
drinks,
but
most
of
them
are
not.
I
think
it's
creamy,
I
I
love
oat
milk
yeah,
I'm
glad
you
mentioned
it.
A
B
Yeah
you
can,
I
mean,
I
guess
you
just
need
to
make
sure
that
your
mug
is
oven,
proof
which
I
guess
yeah
I
mean
you
could
do
a
ramekin
like.
Yes,
you
can.
I
haven't,
though,
so
I
will
tell
you
that
if
you
want
to
email
me,
you'll
have
my
email
on
your
recipe
packet.
So
whoever
just
asked
that
question
I
could
try
that,
because
you
know
what
my
mom
doesn't
have
a
microwave
either.
I
should
really
find
that
out
so
I'll.
A
B
A
B
Sarah
thank
you.
I
just
can't
believe
what
you
all
are
doing.
I
wish
they
would
do
it
here
in
anchorage,
so
this
is
great
and
don't
miss
monica's
class,
because
she
is
an
amazing
speaker,
so
she's
on
november
2nd-
and
I
I
know
her
she's
in
california-
she
has
not
left
for
alaska,
so
yeah.
Thank
you,
sarah
and
city
of
mountain
view
and
everybody
for
for
doing
this
on
your
birthday
evening.
Thanks.