In this episode we talk to couple Steve and Kari Karp about plant-based diets, the counterculture of the underground music scene, embracing the "other" and how a love of books can bring people together. Learn more about Kari's project, Memories of Migration. Learn more about Steve's band, Yuppicide.
Kari and Steve also encourage folks to donate to their local no-kill animal shelters and their local food banks. To find a no-kill shelter in your area, visit https://www.nokillnetwork.org
Interested in Trying a Vegetarian or Vegan Restaurant?
Central Connecticut
West Hartford - Flora
Middletown - It's Only Natural
Manchester - 21 Oak
Outside of Connecticut, Check Out This Site - https://www.vrg.org/restaurant/
Want to Learn More About Vegan and Vegetarian Cooking?
- Join a local group
- Check out cookbooks from your library
- Take a look at the many online resources such as:
Cooking with Kari & Steve
For the challenge project, Kari learned to prepare some vegan meals. Click here to the view the video.
If you like the video, consider subscribing to the Planet E and Me YouTube channel.
Recipes from the Video
Basic Granola Recipe ( from chowhound.com with modifications)
https://www.chowhound.com/recipes/basic-granola-30062
- 3 cups rolled oats (not instant)
- 3 tablespoons packed light brown sugar
- 1/4 teaspoon salt
- 1/3 cup agave nectar (or other vegan sweetener)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Heat the oven to 300°F
- Combine dry ingredients in mixing bowl.
- Combine wet ingredients in a small bowl. Pour over the oat mixture and mix thoroughly.
- Spread the mixture on baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
- Let cool.
- When ready to eat, add toppings of choice and enjoy!
Cashew Milk
- 1 cup raw cashews
- 3 cups water
- agave nectar (optional)
- Soak cashews overnight and drain
- Place cashews in heavy duty blender with two cups of water
- Blend on slow gradually increasing speed
- Add more water as needed to bring to milk consistency
- If desired, add a small amount of vegan sweetener to taste
- Refrigerate until cool
Zucchini and Squash Casserole
- 2 zucchini, chopped
- 4 potatoes cut into pieces
- 1 pepper, diced
- 1 onion, diced
- 1/3 c seasoned vegan bread crumbs
- 1/4 c olive oil
- salt, pepper, paprika to taste
- Preheat oven to 400 degrees F
- Mix all ingredients in a 13X9 in baking dish
- Sprinkle with salt, pepper and paprika
- Bake for one hour
