Episode 80: Vegan Cooking with Hannah Kaminsky, Cookbook Author of Real Food, Really Fast

On this week's episode, we're a book tour stop for vegan author Hannah Kaminsky of Real Food, Really Fast, and we chat about the basics of veganisms and how to cook vegan. We also delve into different vegan ingredients, that can be intimidating, and how her recipes are quick and approachable. Plus, we chat about being "polite" vs "polite and honest" when served food during our Food Fight question.

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Let's taco 'bout it!

• Sharon made a couple of recipes (All Dressed Nachos and Blistered Snap Peas (but with celery!)) from Hannah's new book, but also made Chicken Lettuce Wraps from One Lovely Life. Did you know that soy sauce isn't paleo? Instead you can use coconut aminos, which is paleo.
• Winter made the Hasselback Zucchini from Real Food, Really Fast, and this is how she's going to make zucchini from here on out! Perfectly cooked!
• Winter met Hannah at BlogherFood during lunch one day and we're excited to have her on the podcast for our book tour.
• Hannha writes at the blog Bittersweet and you can find her on Instagram here. She's already a published author of 4 other vegan dessert cookbooks and you can find them here, here, here, and here.

• When Hannah made the decision to go vegan, her parents had a couple of rules: She had to be healthy and she had to make it herself, so she learned how to cook. Her family was helpful in giving her an omnivore input and would tell her if something tasted a little too "crunchy" or "too vegan".
• Hannah is the baker at the vegan Nourish Cafe in San Francisco. You can find her Almond Cake from her cookbook My Sweet Vegan at the cafe.
• Some cuisines are more inclined to a vegan lifestyle, like Indian and Chinese food.
• Sharon loved the recipe for vegan All Dressed Nachos, since Sharon loves All Dressed Chips.
• Winter made from the cookbook the recipe Tamale Pot Pie (a vegan version of a Taco Soup) with sliced tube polenta on top--it was fancier!

• There is a glossary of vegan ingredients in the front of the cookbook, which makes it more approachable. You can find these ingredients at your local grocery store--don't be intimidated!
• What is nutritional yeast? A deactivated strain of yeast used for flavoring and possibly nutrition (if it's enriched). It can range from buttery to cheesy. You can get it in flake form or powder form.
• Jackfruit: You can get a package of just the fruit or one in brine. By the way, this is how a jackfruit is harvested and processed to get to the fruit. Yikes! Don't do it!

• By the way, the ingredient list on all these recipes are short and manageable, and you can make these recipes quickly!
• Where can you get her new book: Amazon, Barnes and Noble, your local independent bookstore, and your library. She's happy to help with questions if you're going to use her book during a cookbook club.
• Visit her blog at Bittersweet Blog and Instagram (@bittersweet__). 
• During this week's Food Fight, we discuss whether you should be "polite" or "polite and honest" about food served to you.  What do you think? Sound off at hungrysquared@gmail.com. 
• Make sure to head over our Instagram @hungrysquared for details on how to enter the Real Food, Really Fast cookbook giveaway!

Run Time: 65 minutes

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