Episode Four features the fabulous Rachel Carr, a costume seamstress turned vegan chef and blogger. Rachel’s uniquely non-linear path to working in whole food, plant-based cuisine has led to a plethora of delicious experiences, from taking over several raw vegan restaurants, managing the kitchen at the wildly popular ByChloe, creating her own recipe blog, and most recently, hosting pop-up dinners in Los Angeles. Tanya and Rachel chat about Rachel’s unexpected career change, going raw, balancing freshness with nut-heavy dishes, the evolution of veganism in the past decade, and cheesecake…lots of cheesecake. Click the link below to listen, and don’t forget to subscribe, rate, review, and share!
- Thaw a bag of fire-roasted corn (I used Trader Joe’s brand). Soak up some of the excess liquid with paper towels.
- Puree corn in a blender.
- Spread corn puree into a quarter-inch-thin layer on parchment paper and cut/break into desired chip size.
- Place in dehydrator at 150 degrees for 24 hours.
- Done! Not sure how long leftovers will last past four days…that’s how addicting these chips are.
- Before you whip up one of Rachel’s recipes, stock up at Thrive Market. Basically, if Costco, TOMS, and Vegan Essentials had a three-way, Thrive would be the love child. Its an online market space for thousands of popular health foods and sustainable products. Thrive offers incredible discounts with its membership, and the company practices the “one for one” model in which they donate a membership to a person in need for every membership purchased. Click here to start your free trial AND get a discount on your first order.
- What Rachel brought to the potluck: Vegan Banana Coconut Cream Pie. Find it on her blog, PlantCraft, at www.rachelcarr.com.
- What Tanya brought to the potluck: 1 Ingredient Corn Chips AKA Best Chips EVER (see Chip Trick above).
- Rachel’s favorite raw restaurants (Juliano’s and Rawvolution) have closed. However, she recommends Crossroads Kitchen and Real Food Daily for some classic vegan comfort food. The menu changes seasonally at Crossroads, but you can’t go wrong with their flatbreads/pizzas. At Real Food Daily, Tanya suggests The Mediterranean Salad.
- Tanya and Rachel agree, Matthew Kenney knows his way around veggies. Check out Plant Food and Wine or any of his other eateries to experience true, delightful innovation in whole plant cuisine.
- Make one of Rachel’s favorite cheesecake recipes from her blog: Blood Orange Chocolate Cheesecake.
- For some great healthy plant-based options, as well as a plethora of wellness services, Rachel recommends The Springs in Los Anegles (bring back the butterscotch pudding!).
- Shhh! Secret menu item at Au Lac, Los Angeles. Get the “octopus” – don’t worry, its made of mushrooms.
- Rachel’s pancake hack for mile-high pancakes: bake your batter in a ring mold.
- Rachel isn’t a fan of the bottled juice trend; she goes to Lassens for a fresh-pressed juice every time.
- Try Rachel’s food in person at one of her upcoming Feastly pop-ups in Los Angeles! Click here to see all of her themed multi-course meals in July and August. And yes, there will be cheesecake.