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Journal  /  October 1, 2020

Best of September: Podcasts

If you follow along on Instagram you’ll know that I’ve been obsessed with going on podcast runs ever since May. I’ve always been okay with being alone with my thoughts on a run, but quarantine did make me crave a good run conversation. Podcasts filled that void; they make me feel like I’m part of the conversation AND I learn something new each time. Of course sometimes I like slowing it down and listening to nothing, but for the most part, good podcasts put me in a good mood in the morning. 

I have a lot of favorite podcasts and episodes, but here are some of my top picks for September! You’ll find the show name, what it’s about, and a couple of episodes I really enjoyed this month. 

Very Presidential with Ashley Flowers

Very Presidential with Ashley Flowers
image credit: listennotes.com

The rest of the podcasts are in no particular order but this might be my favorite podcast this month. Ashley Flowers reveals the juicy secrets behind the most infamous presidents, so things get creepy and quite shocking. I almost never listen to every episode of any show, but I’ve listened to every episode of this show in order: the relevant presidents, irrelevant presidents, all of them. I don’t usually listen to true crime for obvious reasons (the image of a kidnapper lurking in the shadows is really not what you want while running past trees), so this is about as close as I’ve gotten. You get a history lesson, but with fun jokes and the suspense of true crime. Also I love the intro and outro music.

An episode I love: Thomas Jefferson: The Hypocrite. Some shady stuff uncovered about one of our founding fathers and it will definitely make you question why he’s celebrated. Next choice: John F. Kennedy: The Playboy

The Daily

The Daily from the New York Times
image credit: stitcher.com

This show is new to no one and I sure hope you’ve listened to it before, but with everything going on in the world, I think their investigative-style episodes capture reality in a way that is impossible for most of us to experience or imagine. I love when they interview ordinary people who’ve gone through and continue to go through some of the major events and issues happening in the country and world.

An episode I loved: The Children in the Shadows. About trying to get an education while growing up homeless. Longer than most, but so important. Next choice: The Killing of Breonna Taylor, Parts 1 and 2

One Part Podcast with Jessica Murnane 

image credit: Spotify

Apparently Jessica Murnane is a really big deal in the health and wellness podcast scene and I can see why! This show covers such a wide variety of relevant topics. It’s the show I like tuning into whenever I’m editing photos, updating recipes, etc. because it makes me love what I’m doing even more. 

An episode I love: The Sustainability Secret with Kip Andersen of Cowspiracy. I’ve been thinking a lot about food and the environment lately. This is one of those episodes that inspired me to think about it more deeply and watch “Cowspiracy” on Netflix. Next choice: F*cking Up + Changing the Way We Create Food Content with Laura Wright of The First Mess

Healthier Together with Liz Moody

Healthier Together with Liz Moody.
image credit: stitcher.com

Another health and wellness podcast! I absolutely love everything Liz Moody stands for and it shines in her show. Her podcast feels like a welcoming conversation you’re having with your friends, which is exactly what you want a podcast to feel like. I’ve been updating old blog recipes a lot this month so Jessica Murnane and Liz Moody have both been my go-tos while I did it!

An episode I love: How You—Yes, YOU!—Can Help Make Wellness More Diverse and Accessible. A series of three conversations with people of color involved with a different aspect of the wellness scene. Next choice: The Morning/Evening Routine Episode

How to Save a Planet 

How to Save a Planet. Podcast about climate change.
image credit: gimletmedia.com

That day a few weeks ago with the orange-red sky practically inviting impending doom was just not it. The hosts take a complicated, unfortunate problem but somehow manage to make you feel hopeful about it. With the effects of climate change literally being right before our eyes, it couldn’t be more important to learn and take action. 

An episode I loved: Black Lives Matter and the Climate. Why the racial justice movement is critical to the climate change movement and what the climate movement can learn from it. Next choice: The Green Wave

Nice White Parents 

Nice White Parents podcast
image credit: nytimes.com

I first noticed that this one had pretty poor reviews on iTunes and thought it wasn’t a good show, so it took me awhile to listen to it and realize the negative feedback is probably from people who were offended by the show and the controversial topic it tackles. It’s an interesting story about New York public schools and it promotes discussion about the role of race and wealth in shaping public education. 

An episode I loved: just start with the first one!

So those are my top picks for the month! Let me know what podcasts you’ve been into this month or what you thought of any of these shows and episodes. 

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Coconut Butternut Squash Red Lentil Curry
Tofu Corn Kale Salad

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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