SUMMER BREAK

For the final episode of Keep On Cookin’ with Dustin Harder, we’re honored to welcome back Miyoko Schinner to discuss her brand-new book, The Vegan Creamery. Miyoko was the very first guest on Keep On Cookin’, making it all the more special to have her return as our last.A delectable collection of over 75 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of Artisan Vegan Cheese.Imagine enjoying a batch of fresh strawberry ice cream on a hot summer day. It tastes just as delicious as the beloved classic, but at its creamy core it’s actually plant-based. Now you can make all the dairy products you love—milks, creams, cheeses, savory spreads, and rich desserts—with nuts, seeds, and other plant-based ingredients instead of animal products.Miyoko Schinner, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in The Vegan Creamery. This book encourages people to dig deeper into what various plant milks can do. You’ll learn to use the age-old concepts of culturing to make French-Style Soft Truffle Cheese, perfect on a charcuterie board, and fermenting plant-based milk to create Reggie Goat Cheese, a tangy spread that is delicious atop a pizza. You’ll use atypical plant-based ingredients like watermelon seed milk to make Mozzarella and mung beans to make Halloumi. Alongside these delectable dairy-free cheese creations, you’ll learn to make Pumpkin Seed-Oat Yogurt to serve with a bowl of fresh fruit or Salted Maple Chocolate Chip Cookie Ice Cream to satisfy your cravings for a rich dessert.Miyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography you can learn how to craft beautiful vegan food for everyday life that will expand your palate and help save the planet. The Vegan Creamery is just the cookbook to guide you on your plant-based journey.BUY THE BOOK: https://amzn.to/4psY1EwMiyoko Schinnerhttps://www.miyokoschinner.com/IG | @miyokoschinnerDustin Harderhttps://dustinharder.com/IG | @dustinharderDavid Rossettihttps://www.instagram.com/drossetti/IG | @drossetti

Enjoy 100+ botanical cocktail recipes from farmer-bartender sisters whose style and originality is on display in this joyful book.Sisters Belinda Kelly and Venise Cunningham have together grown a successful business, Simple Goodness Farm, by embracing nostalgia, nature, and a back-to-basics way of living. They've given a unique homespun spin to their cocktails and family-friendly happy hours with the syrups, tinctures, juices, spirits, shrubs, cocktails, and mocktails showcased in Drink Your Garden. Perfect for a green thumb or great farmers' market shopper alike, this book shares how to capture the intense, pure flavors of a season and naturally preserve them, as well as offering basic instructions for gardening everything drink-worthy from simple windowsill herbs to vegetables and edible flowers. Novice bartenders and gardeners of all skill levels will find unique inspiration, while the environmentally conscious consumer will resonate with Kelly and Cunningham's farm-to-table approach that supports a zero-waste lifestyle. Complete with recipes for alcoholic, low-alcoholic, and alcohol-free drinks, there's something for everyone in Drink Your Garden!BUY THE BOOK: https://amzn.to/45RsNitSimple Goodness Sistershttps://simplegoodnesssisters.com/IG: @simplegoodnesssistersDustin Harderhttps://dustinharder.com/IG: @thedustinharder

On this episode of Keep On Cookin’, Dustin welcomes Nora Taylor, the creator, recipe developer, and food photographer behind the beloved blog Nora Cooks. Nora went vegan back in 2010 and—despite hating to cook beforehand—quickly discovered a passion for creating simple, family-friendly recipes that win over vegans and meat-eaters alike. She launched Nora Cooks in 2017, and just a year later, her vegan chocolate cake went viral—eventually landing in the pages of The New York Times. From everyday dinners to decadent desserts, Nora’s approachable recipes have made her a trusted voice in plant-based cooking. VISIT THE BLOG: https://www.noracooks.com/IG: @nora_cooks_vegan_Dustin Harderhttps://dustinharder.com/IG: @thedustinharder

Clover Food Lab is a fast-casual, plant-based restaurant group based in Boston, founded in 2008. What started as a single food truck has grown into multiple locations around the city, all focused on serving fresh, seasonal, and locally sourced vegetarian and vegan food. Their menu changes daily depending on available produce, with a focus on simple, innovative dishes like chickpea fritter sandwiches, lentil bowls, and rotating soups. Clover is also known for its sustainability efforts—using compostable packaging, minimizing food waste, and working closely with regional farms to highlight New England ingredientsChef Chris Anderson is the head chef of Clover, he joined Clover in 2009, Over the next decade and a half, Chris transformed Clover's veggie-based menu to include creative seasonal sandwiches, bowls, soups, and salads, all sourced from a hyper-local network of New England farmers. Prior to joining Clover, Chris was the personal chef to Dwayne "The Rock" Johnson. Clover Food Labhttps://www.cloverfoodlab.com/IG: @cloverfoodlabDustin Harderhttps://dustinharder.com/IG: @thedustinharder

Enjoy better living for the whole family with this down-to-earth, full-color plant-based cookbook featuring 75+ delicious recipes from the founders of @eatmoverest.Raised in the Midwest, Erin and Dusty Stanczyk ate a traditional American meat and potatoes diet, yet always felt tired, uncomfortable, and unhealthy. Then they made the switch to whole-food, plant-based eating. Amazed by the tangible transformations to their bodies, minds, and spirits, the couple launched Eat Move Rest. In their workshops and on their platforms, they have helped thousands discover how eating mindfully, moving purposefully, and resting intentionally are the keys to a happy, healthy life. Now, in their debut cookbook, Erin and Dusty help you transform your own life.The Happy Healthy Plant-Based Cookbook is divided into three parts:Part 1: A guide to learning how to eat, move, and rest your bestPart 2: A Meal, Movement & Mindfulness plan covering 40 days of transformationPart 3: Seventy-five plus plant-based recipes the whole family will loveDiscover how to make healthy choices for you and your family as you move to healthy eating—without losing flavor—with family favorites such as Liquid Gold Immunity Juice, Garden Greens Lasagna, Stacked Veggie Sandwich, and Rainbow Mango Pad Thai. In addition, the cookbook includes stunning full-color photographs, a grocery and equipment essentials list, tips for plant-based pregnancy, and much more.The Happy Healthy Plant-Based Cookbook is for families, parents of young children, Christian readers and spiritual seekers looking for ways to align body, mind, and spirit, and anyone wanting to live a plant-forward lifestyle. From juices and smoothies to wholesome wraps and snacks, to desserts that are actually good for you, this cookbook is a must-have on the vegan cooking shelf. It’s never been easier to adopt a healthier, more wholesome, and plant-based way of life.BUY THE BOOK: https://amzn.to/47rvCrNEat. Move. Rest:https://www.eatmoverest.com/IG: @EatMoveRestDustin Harderhttps://dustinharder.com/IG: @thedustinharder

Affectionately known as the Joyful Vegan, Colleen Patrick-Goudreau has been a leading voice in compassionate living for over two decades, guiding countless people to achieve lasting health and purpose. Now, with A Year of Compassion, she shares simple, effective, and impactful actions we can all take to make humankind a little kinder—by protecting animals, supporting the planet, and optimizing our own health. Colleen lives by the motto: Don’t do nothing because you can’t do everything. Do something. Anything. She knows we’ll never be perfect in this imperfect world, but with small, incremental changes, we can each contribute to big change. One week, you might declutter your fridge to cut down on food waste, while the next, you could store some basic supplies in your car to help an injured animal. Another week, you might explore eating by color to boost your nutrient intake, while the next, you can take steps to stop junk mail in its tracks.  BUY THE BOOK: https://amzn.to/4mYPGXy Colleen Patrick-Goudreauhttps://colleenpatrickgoudreau.com/IG: @joyfulveganDustin Harderhttps://dustinharder.com/IG: @thedustinharder

Leave behind the expensive store-bought vegan breads and discover the incredible flavors and aromas of nutritious, plant-based breads you can make quickly at home in your bread machine.If you are vegan, you know how hard it is to find affordable and tasty vegan breads in stores—because so many breads and flavored breads contain animal products like milk, eggs, and butter. You have probably also had little luck finding plant-based bread recipes for home bread-baking. Popular vegan blogger Shane Martin, who blogs at Shane and Simple, wrote the pathbreaking cookbook Baking Vegan Bread at Home to solve both of those challenges for bread-baking in the oven. Now, in his second book, Shane shows how you can make extraordinary plant-based breads conveniently and easily in the bread machine.The 65 recipes in this volume range from family-friendly everyday sandwich loaves, such as whole wheat, white, oat bran, and sourdough, to elegant European-style breads like Italian ciabatta and focaccia and French boules. They include: Quick breads like scones, waffles, and muffinsLunchbox breads the kids—and grownups!—will loveFilled breads loaded with veggies, fruits, nuts, seeds, vegan cheese, chocolate, and moreHoliday breads for year-round celebrationsRustic bakery-style artisan breads In addition to the feast of delectable recipes, Shane includes lots of expert tips on how to get the best performance from your bread machine, especially when working with vegan ingredients.With this book in hand, you w​ill never be happier that you own a bread machine, and you will find a lifetime of delicious ideas for incredibly healthy and easy-to-make plant-based breads.BUY THE BOOK: https://amzn.to/42kcBUCShane Martinshaneandsimple.comIG: @shaneandsimplecookingDustin Harderhttps://dustinharder.com/IG: @thedustinharder

Just popping on to let you know we're taking a little summer break! But don’t worry—we’ve got a lineup of fun interviews waiting for you when we return.Give this quick message a listen for a sneak peek at what’s coming your way.Enjoy your summer!Dustin Harder: dustinharder.comIG: @thedustinharderGET FREE RECIPES AND MORE EPISODES AT: https://keeponcookin.com/

For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day."Yes, you can host a vegetarian Rosh Hashanah and a hearty, meatless Passover seder, especially with this book in hand."—Epicurious"Many beloved Jewish dishes don't always align with a vegetarian diet—until now."—Food NetworkFood is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens.With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features:• A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts.• 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu “Brisket,” Chickpea and Olive Shakshuka, and more.• Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions.Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life.2024 GOLDEN POPPY GLENN GOLDMAN COOKING AWARD WINNER!2025 IBPA BOOK AWARD WINNER | GOLDBUY THE BOOK: https://amzn.to/3TrX3JSDustin Harder: dustinharder.com IG: @thedustinharderNosh with Micah: noshwithmicah.com IG: @noshwithmicahGET FREE RECIPES AND MORE EPISODES AT: https://keeponcookin.com/

In this episode of Keep On Cookin’, we’re diving into Vegan with a Vengeance by Isa Chandra Moskowitz—the groundbreaking cookbook that brought plant-based cooking to the punk rock crowd and beyond. First released in the early 2000s, this updated edition still packs the same DIY spirit and flavor-forward recipes that made Isa a household name. With new dishes, kitchen hacks, and gorgeous full-color photos, it’s a nostalgic nod to the roots of modern vegan home cooking—easy, affordable, and absolutely delicious.Joining me is special guest Andy Tabar, founder of Compassion Co, a vegan apparel brand known for its bold designs, ethical production, and commitment to social justice. Andy shares his favorite recipes from the book, why it made such a lasting impact on him, and how his passion for creative activism shows up not just in his food choices—but in every thread of his clothing line. Tune in for a celebration of food, fashion, and the ethics that tie it all together.BUY THE BOOK: https://amzn.to/4exlNKjIsa Chandra Moskowitz: theppk.comIG: @isachandraDustin Harder: dustinharder.comIG: @thedustinharderCompassion Co: compassionco.com IG: @compassionco