I love the way the rice plus kimchi plus potato starch equals waffles! Crispy, crunchy salty funky yummy! Would it work with other grains? Say brown rice or quinoa?
I love this! I have Joanne's first cookbook, and I'm looking forward to this second one. And I adore her video about cooking and exercise as her favorite "me time." Thanks so much for featuring delicious vegan food!
Another great episode! Really want to try that vegan fish sauce.
Also loved seeing Kim-Julie mentioned. She worked with the organization I was connected with when I studied abroad in Brussels in 2015, and she’s lovely person. 💗
Ooh, I always keep powdered English mustard on hand which is really useful as a seasoner. I think you just need something sharp and a little vinegary/spicy; Chinese mustard might work, or maybe try whatever mustard you have (deli mustard, Dijon) and add a touch of vinegar if needed.
I love the way the rice plus kimchi plus potato starch equals waffles! Crispy, crunchy salty funky yummy! Would it work with other grains? Say brown rice or quinoa?
I’m not sure quinoa would stick together in the same way, but I bet you could mix a little in…
I love this! I have Joanne's first cookbook, and I'm looking forward to this second one. And I adore her video about cooking and exercise as her favorite "me time." Thanks so much for featuring delicious vegan food!
I think you'll really like this book too!
Another best episode! I love all the vegan/ plant forward guests you have!
Thank you! It’s one of my recent faves too.
takes out waffle iron...
Another great episode! Really want to try that vegan fish sauce.
Also loved seeing Kim-Julie mentioned. She worked with the organization I was connected with when I studied abroad in Brussels in 2015, and she’s lovely person. 💗
Yum! Crispy, salty, funky!! Excited to try the waffle recipe. Never have yellow mustard though. Thoughts on a substitute?
Ooh, I always keep powdered English mustard on hand which is really useful as a seasoner. I think you just need something sharp and a little vinegary/spicy; Chinese mustard might work, or maybe try whatever mustard you have (deli mustard, Dijon) and add a touch of vinegar if needed.
I’m a little jealous of her calm in the kitchen. Hoping to get back to that.
This is inspiring me to get more creative with my twice-ish weekly vegan dinners. Joanne never misses.
This book has so much great stuff.
OMG YUM!!!!!! HOLY CRAP. That looks amazing and I love this whole cooking attitude so much.
I saw Joanne speak at Jubilee in LA! She is so inspiring! This pasta is definitely on my to-cook list!