All Things Vegan ~ Show Notes ~ January 10, 2012

Big Flavor, Big Vegan: Robin Asbell tells us what it took to write such a BIG book full of flavorful recipes. Plus, all about the VegNet Bend and Peace Advocacy Network sponsored Vegan Pledge.

In this show, we talk with Big Vegan author Robin Asbell about what it takes to write such a BIG book full of flavorful recipes. Robin explains in the interview how she uses the concept of Umami to win people over with a familiar “meaty” flavor, and afterwards, we highlight a recipe exploding with mushroomy goodness. We also tell you about the VegNet Bend and Peace Advocacy Network sponsored Vegan Pledge.

And, of course, we highlight and comment on the latest News from the Vegan Frontier, let you know about vegan related happenings in and around Central Oregon, and more!



Robin Asbell (with Sunshine), Big Vegan

Robin Asbell (with Sunshine), Big Vegan

We talk with Robin Asbell, author of Big Vegan: No Meat/No Dairy, All Delicious. Big Vegan is a 500+ page comprehensive cookbook full of flavorful and approachable recipes inspired by global cuisine.

Robin is a Minneapolis based cookbook author, freelance writer and recipe developer, private chef, and culinary instructor who also gives talks on the topics of whole grains, whole foods, and eating well.

From Robin “writes about food and everything that goes with it, and the delectable intersection between real food and vibrant health. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton’s Fine CookingReal FoodMother Earth News and Vegetarian Times. Much of her career has been devoted to developing exciting, easy to use recipes.”

She is the author of:

  • Big Vegan: More than 350 Recipes: No Meat/No Dairy, All Delicious
  • The New Vegetarian Cookbook
  • The New Whole Grains Cookbook
Robin blogs at: and posts at The New Vegetarian Facebook page. Find out more about Robin at:


Vegan Bite, recipe of the month:

from Robin Asbell’s Big Vegan

Creamy Triple-Mushroom Fettuccine with Walnuts

For this month’s vegan bite, we are featuring the Creamy Triple-Mushroom Fettucine with Walnuts from Big Vegan. As Big Vegan author Robin Asbell puts it, “This pasta is an opportunity to amplify and showcase the umami of mushrooms, with layer after layer of intense mushroom flavor. For the fungus lovers among us, this creamy, meaty pasta is a plateful of heaven.”

This scrumptious looking recipe includes dried mushrooms, thinly sliced fresh shiitake mushroom and portobello caps, as well as seitan, white miso, white wine, tomato paste, nutritional yeast, toasted walnuts, and a variety of surprising herbs and spices.

Please find the complete recipe on the Chronicle Books Blog here.


Veg Out ‘N About (in Central Oregon):

Strictly Organic Coffee has several vegan options and items that can easily be made vegan. There is usually a vegan soup on the menu, along with a hummus plate and hummus veggie wrap. A breakfast burrito with potatoes and veggies can be made vegan on request, and soy sausage can be added. They serve certified organic and fair trade coffee that they roast on location. A variety of nuts milks are available.

Strictly Organic has two locations: 6 SW Bond Street and 450 SW Powerhouse Dr. at The Old Mill. For more information, see


Vegan Spotlight:

Woody Harrelson: Actor, vegan, raw foodist, passionate environmentalist, peace activist.


News from the Vegan Frontier:


News around Town:

VegNet Bend monthly meeting and potluck: 6p, January 25, The Environmental Center, 16 NW Kansas, Bend. Bring a vegan dish, your recipe, and a place setting. This month, the group is going to view trailers of some intriguing films that have come out in the last year or so, including Vegucated, Bold Native, May I Be Frank, Fat, Sick and Nearly Dead, How I Became An Elephant, and Processed People. Please come and vote on which films you’d like to see for movie nights in 2012.

VegNet Bend will also be hosting a 30-day Vegan Pledge beginning January 29 and continuing for 5 Sundays through February 26. It will include programs, speakers, cooking and shopping tips, and more. If you’re interested in exploring the benefits of a vegan lifestyle, but need a little support, this is the pledge for you. Sign up at

For more information about either of these events, see VegNet Bend Group on Facebook or



Theme song and musical clips courtesy of Paul Seymour. To learn more about Paul or his music, please visit

Paul Seymour


All Things Vegan airs on KPOV, Bend Community Radio.


One Response

  1. […] finally got January’s All Things Vegan show notes posted and the show into the RSS feed. We feature an interview with Big Vegan author Robin Asbell, […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: