Vegan Cooking

Michael Krasny

Mar 13, 2012 at

Save Article

Failed to save article

Please try again

(Getty Images)

Going vegan can offer a range of challenges. Can you really get enough protein without meat and dairy? Can you really make eggless desserts that are anything more than a crumbly mess? Our guests say yes to both questions.

They join us to offer advice on how to prepare vegan meals that are healthy, hearty and don’t skimp on flavor.

More: Chloe’s Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook – from KQED’s Bay Area Bites blog
More: About Colleen Patrick-Goudreau – at CompassionateCook.com
More: Veganism: Recipes, Tips and Recommendations from KQED Forum Listeners

Guests:

Chloe Coscarelli, chef, author of the new cookbook "Chloe's Kitchen" and winner of Food Network's Cupcake Wars in 2010

Colleen Patrick-Goudreau, vegan chef, founder of Compassionate Cooks and author of books including "The Vegan Table" and "The 30-Day Vegan Challenge"

Sponsored

lower waypoint

next waypoint

Gaza War Ceasefire Talks Continue as Israel Threatens Rafah Invasion Will the U.S. Really Ban TikTok?California PUC Considers New Fixed Charge for Electricity Oakland’s Leila Mottley on Her Debut Collection of Poetry ‘woke up no light’Alice Wong Redefines ‘Disability Intimacy’ in New Anthology How a Massive California Prison Hunger Strike Overhauled Solitary Confinement How to Spend this Summer Camping California KQED Series ‘Beyond the Menu’ Tells the Backstory of Food Inside Mexico's Clandestine Drug Treatment Centers What’s Next for Pro-Palestinian Campus Protests