Go Veggie! with Kay Episode Guide
| October 15: “A Stir Fry Primer,” features Kay preparing a tofu dish with bok choy, red pepper, and mushrooms that can be varied in countless ways by substituting other vegetables and other meatless protein options; Butterfly Brown Rice; a Japanese seasoning called Gomasio; and low-fat Chinese Almond Cookies. Another highlight is a visit to Mu Tofu, a storefront tofu making facility on Chicago’s North Side, for a look at how tofu is made and an interview with owner Yoshi Uchida. |
October 22: “Burgers ‘n’ Fries,” provides an excellent recipe for veggie burgers, a home-made horseradish sauce to spice them up, and oven baked “fries” that eliminate
the high calorie/high cholesterol deep frying process. Kay also demonstrates how to make a quick tomato and cucumber salad plus potassium-rich, high-energy “Banana Chews.” Included is an interview with Dr. John McDougall, the nationally-known author of The McDougall Program: 12 Days to Dynamic Health. |
| October 29: “Ode to New Orleans,” will give viewers a healthy Louisiana red beans and rice recipe with seitan or wheat gluten “sausage” for extra protein and taste. Kay also cooks up cornbread and a fruit salad salad/dessert made with red and green apples, green grapes, and mint. An interview with author/dietitian George Eisman on non-meat sources of protein and the dangers of eating primarily animal products complements this show’s use of what may be a “new” protein option for many. |
| November 5: “Tofu&More, Mexican Style,” demonstrates how to make tofuquillas, a one-pot dish featuring tofu, tomatoes, onions, cilantro, and crisped tortillas. Along with this light, colorful dish are Chunky Guacamole; a zesty cucumber salad; and Cinnamon Galletas or cookies. Dr. Joel Fuhrman, renowned author of Eat To Live, discusses the importance of eating nutrient dense foods in the interview segment. (recipe)
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November 12: Just in time for Thanksgiving baking is “Baking with Red Hen.” Nancy Carey, co-owner of Red Hen Bread, a leading Chicago bakery located in Wicker Park, shows Kay how to make the bakery’s dinner roll recipe for Multi-Grained Twists. Following this “lesson” on the intricacies of the yeasted bread making process, Kay stirs up Boston Brown Bread, a quick bread that rises by way of aluminum-free baking powder. She also shows how to use bread that may be getting stale in a bread pudding recipe that’s naturally sweetened with juicy blueberries and slices of mango. Fuhrman returns to inform viewers on the effect diet can have on both the health and intelligence of children. |
| November 19: “With Thanks to Count Stroganoff.” Kay cooks a tasty tofu stroganoff dish with a creamy, dairy-free sauce made using tofu and served over whole wheat noodles. Accompaniments are beet salad on a bed of arugula and Apricot Bars for dessert. |
| November 26: “Dumplings in Your Stew” shows the making of a hearty, meatless Native American inspired stew with vegetables and seitan (wheat gluten protein or “wheat meat”) and topped with dumplings, “a great comfort food dish for the colder weather,” according to Kay. She rounds out the meal with a simple green salad with “Shake It Up” dressing and bite-sized Little Walnut Cookies. The show’s interview is with well-known author and former cattlemen Howard Lyman, who discusses protein alternatives that eliminate the need to raise and kill cattle. |
| December 3: “Lentil Loaf and PotatoLess Mashed” provides a menu that’s a take off on the traditional meat loaf and mashed potatoes meal many Americans grew up on. Kay puts her twist on a favorite vegetarian entrée, Lentil Loaf, making it with quick cooking lentils and vegetables and combining millet, an often overlooked grain, with cooked cauliflower, to create her fluffy white “Cauliflower-Millet Unpotatoes.” To complement the lentil loaf, she prepares an easy Red Pepper Sauce made with oven roasted red peppers and whipped up in a blender. For dessert, she makes a batch of “Brownie Cookies,” explaining that the batter either can be baked in scoopfuls, as she demonstrates, or poured into a pan to create brownies. Kay’s interview guest is Dr. David Edelberg, Whole Health Chicago founder and the author of The Triple Whammy Cure. |
| December 10: “A Stir Fry Primer” Rerun |
| December 17: “Burgers ‘n’ Fries” Rerun |
| December 24: “Tofu & More, Mexican Style” Rerun |
| December 31: “Baking with Red Hen” Rerun |
| January 7: “Lentil Loaf and PotatoLess Mashed” Rerun |
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