Plant-Based Italian

by RogerMarch 21, 2022

In today’s episode my friend Alice Carbone Tench stops by to talk about her approach to plant-based Italian cooking, her love for peperonata among other Italian favorites, and her new cookbook “Eating Again: The Food That Healed Me.”

Mentioned in this Episode

Find Alice’s excellent live cooking show on Instagram every Monday evening at 5:00 PM Pacific Time. You can also check out her blog and Instagram page.

If you are interested in picking up a copy of her new book “Eating Again: The Recipes that Healed Me” I would suggest speaking to your local independent bookseller. Of course Amazon is always a good fall back plan!

Cover image of "Eating Again: The Recipes That Healed Me."

We forgot to circle back in our conversation to talk about Alice’s interesting miso marsala mushroom dish! You can check it out on her Instagram!

Aquafaba is the name of the liquid that is leftover from cooking chickpeas (think of all that stuff you pour down the sink when you drain a can). It is pretty remarkable stuff and can be used in many ways you use egg whites. Need a vegan meringue? Aquafaba is what you need. Minimalist Baker has a good writeup on this versatile ingredient.

Pumfu is a tofu make from pumpkin seeds.

Peperonata is a dish of slow cooked sweet bell peppers.

Farinata is kind of a cross between a pizza and a pancake, made with chickpea flour. It’s one of Alice’s favorite Italian recipes and she includes a recipe in her book. You can find plenty of versions online as well.

Thanks to Grace at Grace Lane Smith Art for including me in her list of favorite podcasts she listens to while painting!

Thanks also to Emily Banks Wooten for her great write up about her trip to the Southern Food and Beverage Museum!