Vegan Mashup is Delicious TV’s new and fabulous vegan cooking series. Starring three hit cookbook authors and and a featured guest chef, Vegan Mashup aims to make veggie food accessible to all. From bright beginners to veggie vets, the show has recipes and cooking tips for every taste, skill-level, and budget. Don't forget to check out Season 2! vimeo.com/ondemand/veganmashupseason2
About our chefs-
Terry Hope Romero is the author and co-author of bestselling vegan cookbooks Vegan Eats World, Veganomicon, Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, Vegan Pie in the Sky, and Viva Vegan!: Authentic Vegan Latin American Recipes. An international success, Terry has presented at food festivals in Paris, New York City, Boston, Toronto, London and many more. She is a regular contributor to VegNews magazine and holds a certificate in Plant Based Nutrition from Cornell University.
Miyoko Schinner is the author of three cookbooks, including the recent bestseller Artisan Vegan Cheese, The Now and Zen Epicure, and Japanese Cooking: Contemporary and Traditional. A regular at popular food festivals across the country, Miyoko is also an instructor in the McDougall Program. She’s been featured on NPR's Marketplace and ABC World News Tonight, and in the New York Post and Washington Post.
Toni Fiore is the author of Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian. She is the host and co-creator of Delicious TV’s Totally Vegetarian cooking show, and the VegEZ podcast (featured as a top ten podcast on iTunes for over four years). She has a knack for creating easy, delicious adaptations of culinary classics, and her relaxed and accessible presentation is especially popular with viewers who have only recently adopted a plant-based diet.
- Episode 1 Party Foods 24 mins
Whether you’re cooking for five or 500, sophisticated socialites or a rowdy group of teenagers, this episode has you covered. Miyoko makes an elegant Gruyere and Pear Croustade / Toni makes her savory Tempeh Bites and out-of-this-world Tzatsiki / Terry makes an incredible Ceviche / Guest Chef Bryant Terry who whips up a Beet Tapenade and a smooth Cherry Sangria to wash it all down. Bring your sparkly hats and noisemakers – this episode is a fiesta! Find the written recipes here. delicioustv.com/vegan-mash-up/season-1-recipe-guide/
Skip the plane ticket and take your taste buds on a flavor vacation. This episode explores easy vegan takes on favorites from Spain, Italy, and Greece. Toni makes Rosemary Potato Pizza with Oven Roasted Tomatoes and Asparugus / Miyoko makes a fragrant Paella / Terry makes Seitan Gyro Rollups / Guest Chef Cathi DiCocco makes perfect-for-sharing Braised Escarole and Garlicky White Beans. Wine, sunny beaches, and all-night parties optional.
Who says you have to have meat to celebrate? Our expert chefs show you how to make centerpiece-worthy meals minus the cruelty and cholesterol! Miyoko makes her cult classic ‘Unbird,’ a creation of roasted vegetables folded into a cream sauce reduction, wrapped in buttery phyllo / Guest Chef Cathi DiCocco makes her versatile Thanksgiving Fritters served with a sumptuous, slather-on-everything sauce / Terry serves a crowd of 300 with her creamy, easy Sweet Potato Chipotle Bisque.
Who says eating vegan has to be expensive? Our chefs whip up economical creations that are easy on your tastebuds, waist, and wallet. Toni makes a Hearty Mushroom Lentil Shepherd’s Pie that will transport you back to childhood / Miyoko makes Vegan Sukiyaki, a simple one-pot dish of steamed tofu, mushrooms, cabbage, and noodles in a sweet and savory broth / Guest Chef AJ makes her Lickity Split Pea Soup in six minutes using a pressure cooker. With grocery bills on the rise, these delicious and cost conscious alternatives are great for every day meals.
- Episode 5 Cooking for Teens 23 mins
Teens, kids, and finicky eaters alike will appreciate these tasty and easy-to-prepare dishes that are made better by getting your youngsters in on the fun! Terry makes Tempeh Chorizo Soft Tacos / Toni makes a Citrus Salad bursting with edamame, blueberries, oranges, and fennel / Miyoko makes her son’s favorite Tofu BLT / Guest Colleen Patrick Goudreau makes her No-Queso Quesadilla, a fast and easy meal for kids. No more panick when packing lunches or preparing after-school snacks!
- Episode 6 A Reason to Rise 24 mins
Early birds, late sleepers, and the brunch set will appreciate these recipes, created to make mornings your favorite time of day. Terry makes Raspberry Morning Muffins fit for a crowd or a solo breakfast break at work / Miyoko makes her Truffled Tofu and Sweet Potato Hash Browns, ideal for impressing brunch guests / Toni makes a cozy winter staple with her wholesome Quinoa Porridge / And Guest Elizabeth Fraser makes fresh Almond Milk for a delicious Ginger Snap Smoothie. These recipes have you covered, whether you’re looking for a quick breakfast fix or a full-on feast for hungry companions.