why do you always have mushrooms? I am allergic to mushrooms & fungi. I need to know how to make your dishes with a substitute. Can you help?
Season 3 premieres on public television in select states on January 7, 2016. Check your local listing it will be in your area soon. Also catch season 1 and 2. Check your local listing.
Join Terry Hope Romero, Toni Fiore, and Miyoko Schinner as they whip up some easy and delicious fare. Plus, we’ll include guest chefs to keep it fresh. Check out the promo. And sign up for our newsletter or Facebook page for updates. You can now rent or buy Season 1 online. and season 2 online.
The Mashup Team…
Toni Fiore is the host and co-creator of Delicious TV’s Totally Vegetarian, the VegEZ podcast (which offers more than one hundred and forty vegan recipes) and is the author of Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian. Toni has a particular knack for creating easy and great tasting adaptions of culinary classics. Her relaxed and accessible presentation is especially popular with viewers who may have only recently adopted a plant-based diet. A vegetarian for more than 25 years, Toni is a self-taught chef who first embraced Mediterranean culinary techniques and philosophy while growing up in Italy. She lives in Maine.
Miyoko Schinner is the author of 3 vegan cookbooks including the brand new Artisan Vegan Cheese: from Everyday to Gourmet, The Now and Zen Epicure and Japanese Cooking: Contemporary and Traditional. A former restaurateur and entrepreneur, Miyoko has developed vegan food products that have been distributed nationwide as well as on United Airlines. She is a former contributor to Vegetarian Times and has been featured on NPR’s Marketplace, New York Post, ABC World News Tonight, Washington Post, San Francisco Chronicle, VegNews and many other sources of media. Miyoko has taught vegan cooking for audiences large and small and currently teaches in the McDougall Program. Passionate about making veganism fun and accessible for mainstream audiences, Miyoko started her own cooking show, Miyoko’s Kitchen.
Terry Hope Romero, author and co-author of bestselling vegan cookbooks Veganomicon: The Ultimate Vegan Cookbook, Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, and Viva Vegan!: Authentic Vegan Latina American Recipes has also presented informative and lively cooking demonstration and talks to hungry crowds at food festivals and conferences the world over, ranging from Paris, New York City, Boston, Toronto, and many more. Terry also contributes to VegNews (leading vegan lifestyle magazine) her Hot Urban Eats column. She also holds a certificate in Plant Based Nutrition from Cornell University. Terry lives, cooks, and eats in NYC.
Betsy Carson is the creator/producer and president of Delicious TV. Her recent work includes Delicious TV’s Totally Vegetarian (seen on public television), award-nominated Top 10 iTunes food podcast, VegEZ, and award-nominated Vegan Hotspot (video podcast) with short episodes featuring celebrity guests like Robin Quivers, Moby, and Heather Mills. She is currently in post-production on two projects: Vegan Mashup, a new cooking series, and THE CREW, a feature-length comedy with partner Kate Kaminski.
Contact betsy[at]delicioustv.com to find out how you too can become a sponsor.
I@E Boudreau I cannot eat them either, I use a combo of soy sauce and seaweed to get that musty flavor, not exactly the same but mostly works.
I didn't even know about this show. First thing I did as I woke up, was to turn on the TV and, like a Birthday morning surprise, there you were, working on a delicious mushroom dish. Talk about starting the day the right way. I loved it right away and look forward to being in your company, as well as sharing with all my friends. Thank You for being out there and Thank You PBS for having a place for such compassionate and succulent choices!
This is the first time I have seen your show and I enjoyed watching and learning. The roasted vegetables in a cashew sauce sound wonderful and I plan to try this in a casserole/pie using the FILO dough. I don't see the reason for making an "unbird." Why bother when vegans don't eat birds anyway?
The fritters looked delicious too--another recipe to try.
I would love to see some episodes or perhaps one recipe in every episode that a featured fat free or very low fat recipe made from your highlighted item.
Great! Congratulations! I will send small donation because I truly believe we need programs like this. I want to do something like this in Spanish.
Meet A. Chef Ifayomi Victory....