March 28, 2024 • 27 mins
Food waste is a huge problem, but what if you could reduce food waste in your kitchen while making delicious recipes?
Social Media star and author of "PlantYou: Scrappy Cooking," Carleigh Bodrug, joins Tyler and Wells to discuss the benefits of using your scraps to make your next delicious meal! Including what to do with your old dry bread, the recipe for her viral candied orange peels, and a peanut butter curry recipe to go nuts for!
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Speaker 1 (00:00):
It's two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Yeah, that is right.
Welcome into Two Dudes in a kitchen. It's Well's Adams
and Tyler Florence hanging out with you. Tyler, how are you, buddy?
Speaker 1 (00:12):
I'm good man.
Speaker 3 (00:13):
How are you?
Speaker 2 (00:13):
How you doing I'm doing good. I'm still a kind
of like a running off the high of go to
south By Southwest. But you that was so much freaking fun.
Speaker 1 (00:21):
Wasn't that fun?
Speaker 3 (00:22):
I just feel like you and I get a chance
to hang out. I have a good hangout a couple
of times, and that was one of them. And all
the fun folks in my heart. We love iHeart. And
they hosted a big, huge cookout for one hundred and
forty people at Hotel Saint Cecilia, which is one of
my favorite places on planet Earth, right in the heart
(00:42):
of South Congress, which is a big shopping district in Austin, Texas.
One of the greatest cities in America. Austin just knows
how to throw a party. Oh yeah, it was so
much fun. That Black Keys played and we got a
chance to serve some really delicious Rosewood, Texas, wagu from
a good friend's Allen Brothers.
Speaker 1 (01:01):
They smash it. We did. We had a great cookout.
It was fun.
Speaker 2 (01:04):
Yeah, it was. It was so much fun. And then
you were you suggested that we all go to get
drinks afterwards at the Continental, and then you bailed on
it because you got tired, and I went with is
your executive chef Matt Yeah, and we drank whiskey and
rye and listened to some blues and it was so
(01:25):
much fun.
Speaker 1 (01:26):
So much fun.
Speaker 3 (01:26):
It was just kind of one of those things like
I had to host moderate a panel at like ten
o'clock in the morning, yeah, hours earlier, and so I
just kind of like hit a wall and so listen,
I'm glad you guys had a good time. I had
like three conference calls every next morning, so I had
to be kind of up and sharp for so. I
you know, sometimes it's good to know when you can
cap a good time. Yeah, Like, I've had enough of
a good time, right, I don't need any more good time.
Speaker 1 (01:47):
I've had any just enough. It was definitely that.
Speaker 2 (01:50):
But we're gonna have a good time today. On Two
Dudes in a Kitchen. Today's theme is kind of all
about waste and US as Americans, we waste a lot
of everything, but food is one of those things. The
world wastes about two point five billion tons of food
every year. The United States discards more food than any
other country in the world, which is terrible, nearly sixty
(02:11):
million tons one hundred and twenty billion pounds every year.
That's estimated to be almost forty percent of the entire
US food supply and equates to about three hundred and
twenty five pounds of waste per person. So on average, you,
as the American, you're throwing away around nine hundred and
seventy five average size apples right into the garbage, right
(02:36):
into our landfills. And that's just freaking horrible. So we
need to be better about that. So today's episode is
all about food waste. We're going to be talking with
a plant based cookbook creator that is absolutely amazing. Her
name is Carly Bodrug, founder of Plant You and the
(02:56):
author of the New York Times best selling Plant U cookbook.
She's here to tell us all about her highly anticipated
second cookbook, which is called Scrappy Cooking.
Speaker 1 (03:04):
Isn't it a great title? That's such a great title,
Such a great title. Kudos.
Speaker 2 (03:08):
One hundred and forty plus plant based zero waste recipes
that are good for you and your wallet and the planet.
It's coming out on April fourth. Saving money, reducing food waste,
eating healthier. What more we can all do to make
this place a better, better world. We're going to take
a quick break and when we come back all of
(03:30):
that Carly Bow Drug on two Dudes in the kitchen.
All right, welcome back to two dudes in the kitchen
now very excited to bring in a lady to the kitchen.
Big round of applause for Carly Bow Drug. How are you.
Speaker 4 (03:46):
I'm good. How are you guys doing?
Speaker 2 (03:47):
Doing great, doing great, fantastic. Yeah, we talked about your
cookbooks Scrappy Cooking before we brought you on and your
previous one plant you. But this is something that, like
I feel as a Californian, this topic is a very
important thing. Like food waste is a huge thing, and
you know, me and my wife really really strive to
(04:08):
like not be so wasteful. And I love that this
now exists in the world. So I guess to start off,
tell everyone how Scrappy Cooking like came about.
Speaker 4 (04:18):
Yes, it was very organically part in the pun. But
after my first cookbook was published, I remember I heard
a statistic about food waste that just about stopped me
in my tracks, and that was that thirty to forty
percent of the entire US food supply ends up in landfills.
And you assume when you hear the statistic that this
(04:39):
food is just kind of breaking down and everything's okay.
But in reality, what happens when food ends up in
landfills is it emits methane gas, which contributes to global warming.
And it's really shocking. But food waste actually contributes more
emissions than the airline industry in totality, and it school
(05:00):
all we hear about is like transportation and you're taking
too long of showers. We're not thinking about the stuff
that we're actually putting on our plates. So I felt
like being plant based. One of my main motivations for
eating a plant predominant diet is the fact that animal
agriculture has such a large contribution to global warming as well,
(05:20):
So I felt like it was just a natural thing
to talk about. So I remember I threw up an
orange peel candy recipe one day, called it scrappy cooking.
Didn't think much of it and put my phone down
as I do anxiety filled. When I post a video
on the interweb, walked away and came back, and like
an hour or two later, it had received a million
(05:41):
views and people were going crazy, and I thought, wait, wait,
there's something here. People are actually interested in food waste,
which got me really excited, and immediately I thought this
would be a great concept for a cookbook. So right
after I'd published my first I started working on my second.
Speaker 2 (05:58):
Can you walk us through that recipe real quick? Because
now I'm very interested?
Speaker 4 (06:02):
Yeah? So orange peels, and I mean it's citrus season,
so this is a great time to talk about this.
Lime peoples, lemon peels. Those can all be eaten, so
they're great for I have an amazing lemon peel pasta
pesto recipe in my book, which is maybe my favorite recipe.
But in terms of candied orange peels, it's they almost
(06:22):
are reminiscent of gummy worms. And you make just like
a simple syrup out of sugar and water. You can
also use like an alternative like monk fruit, and then
you coat the orange peels in it, and what you'll
have like literally think of like a gummy worm. Is
this like delicious sugary orange candy, So they're fabulous for
that save your orange peels. If you're a big orange eater.
Speaker 1 (06:44):
It's so delicious.
Speaker 3 (06:45):
And then if you finish that in chocolate, right the
very yes, one side of it, you've got a great bite.
Speaker 4 (06:51):
Yeah, so delicious.
Speaker 1 (06:52):
Love that.
Speaker 2 (06:53):
So but I feel like I think of orange peels
as being like bitter, is it not when you infuse
them with the sugar, when you.
Speaker 4 (07:00):
Can do it, you're good to go. But for the
lemon peel pasta recipes, so this is just lemon peels,
I like to use a potato peeler so you're avoiding
like the bitter pith. And then you add it to
a blender with like soaked cashews, nutritional yeasts, some garlic,
some salt, and it makes like this luscious vegan lemony
alfredo sauce that is utilizing the whole lemon.
Speaker 3 (07:24):
I think that's really great because in a lot of ways,
bitter can be your friend when you're cooking. It's one
of the foundation flavors that your tongue actually really likes
a lot so spicy, sour, salty, sweet and bitter and
a mommy and all those flavor profiles imbalance, I think
are really delicious. So I think it's one of those
things that I love to use. And when it comes
to cooking, on my side, one of the things that
(07:47):
I got a chance to just kind of play around with,
and just like you, I was cooking, and when I'm
usually prepping, I have like a mes and plus bowl
on my counter filled with carrot scraps and onion skins
and garlic trimmings and you know, vegetable tips and mushrooms
and that kind of stuff. So instead of throwing away,
what I like to do is put it into a
(08:08):
ziplock bag and just write like a little date on
it so I know what it is. And when I
get enough of that, I'll put it onto a sheet tray,
pop it in the oven and dry it out on like,
you know, two hundred degrees as long as you possibly can,
and dry it to it feels bone dry, zero moisture,
and then I'll grind that up and then I'll add
salt to that and I'll make like a vegetable salt. Now,
you never really get the same batch twice, but sometimes
(08:29):
I think that's kind of fun. Sometimes you get one
that has like a little little garlic heavy or a
little mushroom heavy, but that is so much fun, and
it kind of tastes like missus dash, So you get
really kind of fun seasoning elmets great on protein, great
on pork, chopped, grade on chicken. Grade is just sort
of like a seasoning thing if you're making like a
chili or a stew and you need like sort of
like a nice big flavor profile that's not just salt.
(08:50):
That's one of my favorite things to do. And also
just making seasoning rubs out of scraps too. So in
my new cookbook coming up, one of my favorite rubs
is a Myer lemon salt great. And so you could
take all these things and just dry them up right.
Either if you've invested in a food dehydrator. I love mine,
I use mine all the time. But if not, your oven,
(09:11):
the lowest setting does a really great job. Or if
you turn the oven on, just kind of crack the
door open a little bit so you're not at risk
of drying it out too much or burning anything. And
then when it gets really bone dry, pop it to
either a high speed blender or if you actually have
one of those little spice mills, it costs like twenty
bucks on Amazon. Brawn makes a really good one, and
then and just grind that up with some salt and
(09:33):
lemon salts and lime salts and all that kind of
stuff that a citrus salt, all those really really nice
seasoning elements.
Speaker 4 (09:38):
It's not where I thought you were going with the
ziploc bag, because what I do is I'll do like
the scrap bull, exactly what you're talking about. And I
learned that from watching Rachel Ray growing up. She'd always
have a bowl. And it makes for easier cleanup too.
Put your onion skins, your garlic skins, whatever in there.
Put it in the zip block bag in the freezer,
and then you can also make a vegetable stock. Pop
(10:00):
it in a huge shock pot, put water so it
just covers the scraps, and then I like to add
turmeric and black pepper, whatever flavorings you want. And it's
kind of exactly like you said that. It's never the
same batch twice, but you can make a beautiful and
I like to call it like almost like a vegan
bone broth because it's all dense from all of those
skins and just absolutely.
Speaker 3 (10:22):
Delicious, really really delicious, and a great foundation if you're
gonna make like lentils, or if you're gonna make some
sort of bean dish or soup, fantastic soup.
Speaker 1 (10:30):
I like that a lot. That's a great idea.
Speaker 2 (10:33):
Going back to the orange candy thing that started this
whole thing, the bartender of me is like, oh my god,
that would be so good for a drink that already
needs sugar like an old fashion and I think is
the exact perfect thing for it, because also you have
orange bitters in there. You generally garnish with orange, and
you could use that and almost like substitute the simple
(10:55):
syrup or the sugar or whatever you're using to make
the drink, and then also have like a fun of
secondary garners that would go perfectly with it.
Speaker 4 (11:02):
So and on the rim, you could like dehydrate the
orange peels, just like we were talking about in the
spice grinder, and then you use it for salt on
a rim or lime for like Margarita's possibilities are endless.
Speaker 3 (11:16):
Yeah, you could literally soak it in soy sauce and
make a really delicious thing for sushi. This is so
many different ways you could use scraps instead of just
chucking them into the garbage. And you're absolutely right. The
methane that's produced by garbage jumps overshadows the airline industry,
overshadows the beef industry. So and also the other thing,
(11:37):
which I think is really important too, and not a
lot of people talk about, it's not just the garbage
that you're throwing out, but it's the water resources that
was used to grow it in the first place. Especially
in a very climate sensitive state like California, We're always
worried about water because when we have a rainy year,
people complain, but I'm like, thank God, it may not
be a fire season next October. And that's what I'm
(11:57):
always excited about. But you know, there's so many different
things that come along with it, so I'm very very
sensitive about what gigs gets used, especially in like kitchens.
Now I've done this before where I kind of went
to the mattresses a you know, it's dollars in the
garbage can from a restaurant operation standpoint, but it's also
just a huge waste. I remember one day we had
(12:18):
like some kind of junior prep folks in the kitchen
and I went downstairs and I would just kind of
walk in the restaurant with a couple of coffee on
my chef's coat, and I looked down and I would
just horrify that there was like a garbage can filled
with half chopped up peppers for something, right, And I
literally took out two garbage bag lay them on the floor,
and I took the entire garbage bag and I dumped
it on the floor and we went through every single
(12:40):
bit of it and counted up how much money these
guys were just thrown in the garbage can, you know?
So it's we're so all about that. I love this
book and I.
Speaker 1 (12:49):
Love your idea.
Speaker 4 (12:50):
I was going to talk about money, because that's a
huge piece, right. I think a lot of us are
self motivated when you hear money, the money that you're
leaving on the table, when you're throwing out approximately thirty
percent of your food, and you think about inflation and
the way grocery prices have climbed. I don't know if
you guys know this, but I'm in Canada, and grocery
prices I can only imagine in California, but they're astronomical
(13:13):
here and when we're throwing out half our food, almost
half our food, it's just like you're throwing money down
the drain that we can't afford to do. So the
biggest thing I tell people when they're wanting to reduce
their food waste, it's about meal planning, so thinking about
what you're actually going to be eating for a week,
and that can be as simple. You don't need a cookbook,
you don't need an app, you don't need anything crazy.
(13:34):
You just need a piece of paper Monday to Friday,
writing down what you think you're going to maybe have
for breakfast, lunch, and dinner, and then cross examining with
your pantry and your fridge to make sure you're not
double buying. Then head to the grocery store with an
actual plan for the ingredients that you're putting into your
fridge and pantry. Because I think so many it's not
our fault, right, Like we're so busy, heads scattered all
(13:58):
over the place. You head to the grocery store when
you can, and then it's your head is twisting and
buying all of this stuff that you're not going to use.
That's really the crux of the issue. And I hope
if anybody takes anything away from this, it's that if
you just sit down for like ten minutes on a
Sunday and be intentional about the things you're buying, that
can slash your grocery bill huge right away.
Speaker 1 (14:21):
Yep.
Speaker 3 (14:22):
I think it's a great idea to shop the recipe shop,
even if if it's the recipe idea. Like I just
fell home from south By Southwestals last night and my
wife made this really gorgeous Pasa dish that's kind of
in her arsenal things that she makes, and it was
ground sausage with tomatoes and a little bit of cream,
(14:42):
and she made a pasta sauce out of that with pease.
It's kind of like one of our favorite dishes from
one of our favorite restaurants when we used to live
in New York City, and it was just so delicious.
And she's kind of put that together based on just
some of the stuff that she has in the house,
and also it's kind of in her arsenal, So when
she's planning to go to the grocery store even buying
food to get delivered, she's thinking about what she wants
(15:03):
to make. And she probably thought about that because I
know my wife, she probably thought about it a couple
of days ago, right, And also, what I like about
shopping the recipe is it alleviates the anxiety of thinking
about what you want to cook tonight, because this is
where people I think, waste money and then they sort
of bend shop. Yeah, they'll walk the perimeter of the store,
they'll buy things that look great or feel fresh, and
(15:26):
then have no real intention of what they want to
do with it. And then you know, thirty percent of
the time that's going to end up in the garbage
can because they can't because life just happens. Things pop
up in the middle of the week and you just
can't get to that, you know, box of baby spinach
that you thought you're gonna do something well and then
it rots right, and you know what I mean, and
so like so all the good intentions ends up in
the garbage can, and it's just like a perpetual situation
(15:48):
that I think is a big deal.
Speaker 4 (15:51):
It is a big deal.
Speaker 3 (15:52):
Yeah, I don't think people talk about food waste enough
because again it's not necessarily about the food, because that's
more the economic issue what it is. But it's real
the natural restore that goes into that that I think
is the biggest waste.
Speaker 4 (16:04):
And additionally, I think what you're talking about is like
staple recipes. Right, It's easy to look at someone like
me on Instagram and think, man, this girl's cooking up
a new thing every night, which is not true. I'm
rotating mostly through like the same three to four meals
every week. But what's different is the produce that I'm
using in those recipes. And when people become empowered and
(16:29):
learn to cook, they'll feel more confident to interchange like
a regular potato for a sweet potato in whichever else,
which is what we need, Which was what I hope
to teach people to do, because when they become empowered
to cook, then they're going to look in their fridge
and know what to do with all that produce. And
that can be simple as having like a cream pasta recipe,
(16:51):
a base curry recipe that you lean on each week,
but you interchange the different vegetables that you have on
hand or that are in season in your location.
Speaker 2 (17:00):
Let's go through some of the recipes that are in
Scrappy Cooking that would be perfect for the everyday person
to have like in there in their rotation.
Speaker 4 (17:11):
Yeah. Absolutely, so I got a time. So I actually
earmarked I think probably around twenty recipes in the book
as kitchen raid recipes, and they're exactly what we're talking
about here. Where you're looking around, you're like, I got
a half a bell pepper, I've got a broccoli stock
in my fridge, What the heck can I make with this?
And they're interchangeable to the things that you have in
your fridge. So one of my favorites off the top
(17:33):
is like a peanut butter curry. I'm like a huge
curry person. I think that you can inject so many
veggies into them, and then additionally, one thing about like
a curry or a stew is it's gonna be delicious
the next day or two days later. So that's a
big key there, And it's just a base of like
a beautiful red curry, peanut sauce. I like to add
a can of chickpeas, you could use white beans if
(17:55):
you want, and then literally any vegetables that you have
on hand. I also have a beautiful Sunday sauce recipe
and one of the first recipes I learned to veganize,
and I can imagine most of your audience is not vegan.
I'm coming at this from a vegan perspective, but to
reduce waste, you don't have to be plant based.
Speaker 1 (18:14):
You'd be surprised.
Speaker 4 (18:15):
Lot of folks are California, I guess, and listen, we're
into everything. Yeah. So one of the first recipes I
learned to veganize was a beautiful like Sunday pasta sauce.
That was something my mum always made growing up, and
it was she would use ground beef. But then when
I went plant based, I thought, what the heck am
I going to do? So I actually one day was
(18:37):
experimenting in the kitchen and through like mushrooms, carrots, bell peppers, onion,
garlic into a food processor to make like a veggie
ground and then just added it to a pan with
some pasta sauce. So I have a beautiful Sunday sauce
recipe in there. It's it's a little more refined than that.
Now it has some walnuts and lentils. But again one
(18:58):
of these recipes where you can literally use whatever veggie
you have on hand to make something really nourishing and delicious,
and that is going to take you through several meals
which is what we want.
Speaker 3 (19:09):
I love the idea that ground up vegetables, and again,
my creativity is sort of like popping while you're talking
about this too, because I think you could almost make
like you could take the vegetables and again, anything if
you've got leftover broccoli stems, if you've got cauliflower, bell peppers,
potato ins, whatever it is, I'm almost thinking you could
you could roast those and dry those out and then
kind of make a nice grind, and then that almost
(19:30):
kind of feels like something I'd want to put on salads.
Speaker 4 (19:33):
Yeah, that sounds amazing.
Speaker 3 (19:35):
Yeah, maybe fold that in with some bread crom or
something like that and kind of make something really parmesan like,
ground up vegetables, garlic, olive oil.
Speaker 1 (19:44):
I think that sounds kind of yummy.
Speaker 4 (19:46):
The big this might surprise you guys, but the number
one wasted food is actually bread. And I think it's
because we buy like a bagette or a sour dolo
from our local bakery and it goes kind of hard
and you're cupboard really quickly, and everybody' buying bread. So
I guess it's not too much of a surprise. But
there's so many things that you can do with like
dried out bread. So one of the recipes I have
(20:08):
in the book is for like a beautiful French toast
cast role. Obviously mine doesn't include egg, but if you
are not vegan, you could easily do something like that.
And I make like a beautiful kind of custard out
of coconut milk and vegan yogurt and then pop that
in the oven. It kind of rehydrates the bread and
makes it delicious. But the obvious thing to do with
dried bread would be bread crumbs, which you mentioned. It's uh,
(20:30):
just throw them, blitz them in a blender, maybe a
little bit of parsley and some seasonings and just so
delicious to have on hand for any recipe.
Speaker 2 (20:41):
I was wondering if you have looked into some of
these composting machines, because I have one. We have this
it's called a loamy and it works right yeah, and
it's a it's amazing, weirdly smells really good, like makes
the kitchen smell really good, and in like no time
(21:01):
you'll throw in like kind of all your I'm not vegan,
so it's like eggshells and then like avocados and like
all this stuff and then it turns on all that
there's like this amazing smell that comes out of there,
and then in a couple hours you have this fantastic,
like nutrient rich dirt that we'd go put on our roses.
And it's one of those things of like I think, like,
(21:24):
I know it's it's good for the environment, I guess,
but it makes makes me like selfishly, I'm like, I'm
doing a good thing here. I'm a good person. But
I was wondering if you if like you like those
things or it's like, no, I'm going to use all
this stuff in my cooking.
Speaker 4 (21:38):
No, no, no, no, Like I am the first to say
I as a food blogger, I still have food waste, absolutely,
and I do have a loaly, which is a wonderful machine.
I'm very lucky to live in a place where we
have a green bin program so we can compost all
of our scraps and then they'll just pick them up
and you'd be surprised, Like a lot of cities have this,
I believe New York or they have areas where you
(22:00):
can take your compost and drop it off. I think
the loamy is excellent because it's the smell aspect right.
We did one time try and have like a composter
in our backyard and it attracted skunks. I'm sure I
was doing it wrong. I'm not a composting expert, but
I think the loamy is such like a low lift.
Speaker 2 (22:18):
Right.
Speaker 4 (22:18):
It sits on your counter, it makes almost no noise,
it doesn't smell, so it's such a fabulous device. But
the kind of the low hanging fruit here is if
you can look into your city and see if that
they have a program, because oftentimes they will, that's the
easiest way to kind of take care of that inevitable
food waste because we all have it. I mean, I'm
not over here if something was moldy, I'm not going
(22:39):
to eat it. So it's some stuff is inevitable and
some scraps can't be eaten. So I'm trying to think
of what, but there are some.
Speaker 3 (22:49):
It almost feels like a good business model, right, like
if you had to have a subscription service where we
would come pick up your my brain sort of clicking
this's pretty quickly, like like if you get right cup
your trash, I'll take I'll take part of your trash,
award it and then and then I'll resell you the
dirt for you subscription service. I can almost kind of
put that together as a business.
Speaker 4 (23:08):
Ques, Ye, fantastic.
Speaker 2 (23:09):
Idea before we let you go. I love curry, but
I don't have a good recipe, and you kind of
mentioned it that it's like one of your like kind
of like staples. Can you just like real quickly kind
of just go through the nuts and bolts of it
so I can make it later tonight.
Speaker 4 (23:27):
Yeah, of course. I hope you have a copy of
the book. If you don't, I will send you a
PDF and then get you mailed off one shortly. But
peanut butter curry. So we're gonna start with some onion, garlic, ginger,
your aromatics in a pan with either a lot of
my communities oil freeze, so we often use broth or
water or a tablespoon or two of olive oil. Saute
(23:48):
that down. Then you're gonna add some peanut butter and
red curry paste. Mix it up until it's fragrant and beautiful.
And then you're gonna add some coconut milk. I love
coconut milk. If you use light.
Speaker 1 (24:00):
Full fat I love yeah.
Speaker 4 (24:03):
And then the fun part you can add basically whatever
vegetables you have on hands. So I personally love to
use chickpeas. And by the way, if you you're someone
who used a can of chickpeas, save your chickpea water
because it can be foamed up into a meringue which
makes an excellent dessert. Or you can use it as
like an egg white substitute to bread things. Liqui Gold
(24:24):
love it, and so add chickpeas, broccoli, I love green peas,
bell peppers, whichever veg you want. You'll have dinner on
the table in like twenty minutes. You can serve it
with rice, or you could serve it like as a
soup and you're good to go.
Speaker 2 (24:37):
Ooh, okay, I'm gonna make it good.
Speaker 1 (24:40):
I love that.
Speaker 4 (24:41):
Very simple. My recipes are very simple.
Speaker 2 (24:44):
Yeah, I love it. Everyone out there, go get Carly's
book Scrappy Cooking. I assume it's available everywhere everywhere. Yes, yeah,
And if you love that. Also, your last book is
a Plant You Cookbook, which is also I assume available everywhere. Where.
Can be able to find you on the interwebs, any.
Speaker 4 (25:01):
Social media platform other than Snapchat. I'm not on there yet.
It's plant y Owe you plant you and you'll find
all the links to my book there as well.
Speaker 2 (25:10):
Carly, thank you so much for coming on too. Dudes
in a kitchen. This was awesome.
Speaker 4 (25:13):
This was fantastic. I could talk to you guys for hours,
so that was so much fun. Thank you.
Speaker 2 (25:18):
I'd see it. I'm gonna make that tonight. I'll tell
you what. I do. Love some curry.
Speaker 1 (25:22):
I do too, I too.
Speaker 3 (25:24):
Yeah, Well, let me ask you a quick question because,
like I remember, I popped this up on Twitter one time.
It was just sort of like an observation thing because
are in your house are you a bowl family or
a plate family? When you guys serve dinner, is it
on a plate or on a bowl?
Speaker 2 (25:37):
On a plate generally? But I do love I'm a
big soup boy, and so I eat a lot of
things that are in bowls, if that makes sense.
Speaker 3 (25:47):
We do too, and so we're kind of a bowl family.
Like we have Hill Briham Bosh, we have like really
nice like tableware, but our bowls get used way more
than our plates get used because we're often you know,
serving things with rice, or serving things and a pasta
or certain things that even if it's a salad, it's
like a bowl of salad. Yeah, this sounds like really
yummy bowl food. I think rice and curry. And if
(26:09):
you don't have an arsenal of coconut milk in your pantry,
you're really missing out on an opportunity to make things yummy,
rich and delicious and brothy and stew like. And I
call it vegan gravy. Just so good on everything, and
it tastes great, especially if you start that a little
bit of garlic, a little bit of ginger glonga if
that's your thing, finish it with some chili s lots
(26:32):
of lime juice. You can kind of get into those
Southern Indian Southern Thailand kind of flavor profiles pretty quickly,
and the kids love it, especially if it's things that
like yellow curry with just potatoes and green beans and
chicken and all kinds of fun stuff. You can make
those things really quick and they're delicious.
Speaker 2 (26:49):
Yeah, I agree. Does coconut milk last longer than like
regular milk?
Speaker 1 (26:53):
Oh, because it's canned? Yeah, yeah for sure.
Speaker 3 (26:55):
Yeah, because we always have a case of coconut milk
in our pantry because it all the time.
Speaker 1 (27:00):
Yeah, yeah, good stuff.
Speaker 2 (27:01):
Well, this has been an awesome episode thanks so much
for listening. If there are any guests you'd like to
see us have on the show, please let us know
by sending us a message in our DMS, and as always,
you can follow us at two Dudes in a Kitchen.
Don't forget to subscribe where you get your podcasts, and
move back next week with two new episodes of two Dudes.
We'll see you then, Tyler, See you, buddy, You two buddy.
Take care all right, guys, thanks for listening. Follow us
(27:23):
on Instagram at two Dudes in a Kitchen. Make sure
to write us a review and leave us five stars.
Speaker 1 (27:28):
We'll take that and we'll see you guys next time.
Speaker 2 (27:31):
See you next time.
It's two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. Yeah, that is right.
Welcome into Two Dudes in a kitchen. It's Well's Adams
and Tyler Florence hanging out with you. Tyler, how are you, buddy?
Speaker 1 (00:12):
I'm good man.
Speaker 3 (00:13):
How are you?
Speaker 2 (00:13):
How you doing I'm doing good. I'm still a kind
of like a running off the high of go to
south By Southwest. But you that was so much freaking fun.
Speaker 1 (00:21):
Wasn't that fun?
Speaker 3 (00:22):
I just feel like you and I get a chance
to hang out. I have a good hangout a couple
of times, and that was one of them. And all
the fun folks in my heart. We love iHeart. And
they hosted a big, huge cookout for one hundred and
forty people at Hotel Saint Cecilia, which is one of
my favorite places on planet Earth, right in the heart
(00:42):
of South Congress, which is a big shopping district in Austin, Texas.
One of the greatest cities in America. Austin just knows
how to throw a party. Oh yeah, it was so
much fun. That Black Keys played and we got a
chance to serve some really delicious Rosewood, Texas, wagu from
a good friend's Allen Brothers.
Speaker 1 (01:01):
They smash it. We did. We had a great cookout.
It was fun.
Speaker 2 (01:04):
Yeah, it was. It was so much fun. And then
you were you suggested that we all go to get
drinks afterwards at the Continental, and then you bailed on
it because you got tired, and I went with is
your executive chef Matt Yeah, and we drank whiskey and
rye and listened to some blues and it was so
(01:25):
much fun.
Speaker 1 (01:26):
So much fun.
Speaker 3 (01:26):
It was just kind of one of those things like
I had to host moderate a panel at like ten
o'clock in the morning, yeah, hours earlier, and so I
just kind of like hit a wall and so listen,
I'm glad you guys had a good time. I had
like three conference calls every next morning, so I had
to be kind of up and sharp for so. I
you know, sometimes it's good to know when you can
cap a good time. Yeah, Like, I've had enough of
a good time, right, I don't need any more good time.
Speaker 1 (01:47):
I've had any just enough. It was definitely that.
Speaker 2 (01:50):
But we're gonna have a good time today. On Two
Dudes in a Kitchen. Today's theme is kind of all
about waste and US as Americans, we waste a lot
of everything, but food is one of those things. The
world wastes about two point five billion tons of food
every year. The United States discards more food than any
other country in the world, which is terrible, nearly sixty
(02:11):
million tons one hundred and twenty billion pounds every year.
That's estimated to be almost forty percent of the entire
US food supply and equates to about three hundred and
twenty five pounds of waste per person. So on average, you,
as the American, you're throwing away around nine hundred and
seventy five average size apples right into the garbage, right
(02:36):
into our landfills. And that's just freaking horrible. So we
need to be better about that. So today's episode is
all about food waste. We're going to be talking with
a plant based cookbook creator that is absolutely amazing. Her
name is Carly Bodrug, founder of Plant You and the
(02:56):
author of the New York Times best selling Plant U cookbook.
She's here to tell us all about her highly anticipated
second cookbook, which is called Scrappy Cooking.
Speaker 1 (03:04):
Isn't it a great title? That's such a great title,
Such a great title. Kudos.
Speaker 2 (03:08):
One hundred and forty plus plant based zero waste recipes
that are good for you and your wallet and the planet.
It's coming out on April fourth. Saving money, reducing food waste,
eating healthier. What more we can all do to make
this place a better, better world. We're going to take
a quick break and when we come back all of
(03:30):
that Carly Bow Drug on two Dudes in the kitchen.
All right, welcome back to two dudes in the kitchen
now very excited to bring in a lady to the kitchen.
Big round of applause for Carly Bow Drug. How are you.
Speaker 4 (03:46):
I'm good. How are you guys doing?
Speaker 2 (03:47):
Doing great, doing great, fantastic. Yeah, we talked about your
cookbooks Scrappy Cooking before we brought you on and your
previous one plant you. But this is something that, like
I feel as a Californian, this topic is a very
important thing. Like food waste is a huge thing, and
you know, me and my wife really really strive to
(04:08):
like not be so wasteful. And I love that this
now exists in the world. So I guess to start off,
tell everyone how Scrappy Cooking like came about.
Speaker 4 (04:18):
Yes, it was very organically part in the pun. But
after my first cookbook was published, I remember I heard
a statistic about food waste that just about stopped me
in my tracks, and that was that thirty to forty
percent of the entire US food supply ends up in landfills.
And you assume when you hear the statistic that this
(04:39):
food is just kind of breaking down and everything's okay.
But in reality, what happens when food ends up in
landfills is it emits methane gas, which contributes to global warming.
And it's really shocking. But food waste actually contributes more
emissions than the airline industry in totality, and it school
(05:00):
all we hear about is like transportation and you're taking
too long of showers. We're not thinking about the stuff
that we're actually putting on our plates. So I felt
like being plant based. One of my main motivations for
eating a plant predominant diet is the fact that animal
agriculture has such a large contribution to global warming as well,
(05:20):
So I felt like it was just a natural thing
to talk about. So I remember I threw up an
orange peel candy recipe one day, called it scrappy cooking.
Didn't think much of it and put my phone down
as I do anxiety filled. When I post a video
on the interweb, walked away and came back, and like
an hour or two later, it had received a million
(05:41):
views and people were going crazy, and I thought, wait, wait,
there's something here. People are actually interested in food waste,
which got me really excited, and immediately I thought this
would be a great concept for a cookbook. So right
after I'd published my first I started working on my second.
Speaker 2 (05:58):
Can you walk us through that recipe real quick? Because
now I'm very interested?
Speaker 4 (06:02):
Yeah? So orange peels, and I mean it's citrus season,
so this is a great time to talk about this.
Lime peoples, lemon peels. Those can all be eaten, so
they're great for I have an amazing lemon peel pasta
pesto recipe in my book, which is maybe my favorite recipe.
But in terms of candied orange peels, it's they almost
(06:22):
are reminiscent of gummy worms. And you make just like
a simple syrup out of sugar and water. You can
also use like an alternative like monk fruit, and then
you coat the orange peels in it, and what you'll
have like literally think of like a gummy worm. Is
this like delicious sugary orange candy, So they're fabulous for
that save your orange peels. If you're a big orange eater.
Speaker 1 (06:44):
It's so delicious.
Speaker 3 (06:45):
And then if you finish that in chocolate, right the
very yes, one side of it, you've got a great bite.
Speaker 4 (06:51):
Yeah, so delicious.
Speaker 1 (06:52):
Love that.
Speaker 2 (06:53):
So but I feel like I think of orange peels
as being like bitter, is it not when you infuse
them with the sugar, when you.
Speaker 4 (07:00):
Can do it, you're good to go. But for the
lemon peel pasta recipes, so this is just lemon peels,
I like to use a potato peeler so you're avoiding
like the bitter pith. And then you add it to
a blender with like soaked cashews, nutritional yeasts, some garlic,
some salt, and it makes like this luscious vegan lemony
alfredo sauce that is utilizing the whole lemon.
Speaker 3 (07:24):
I think that's really great because in a lot of ways,
bitter can be your friend when you're cooking. It's one
of the foundation flavors that your tongue actually really likes
a lot so spicy, sour, salty, sweet and bitter and
a mommy and all those flavor profiles imbalance, I think
are really delicious. So I think it's one of those
things that I love to use. And when it comes
to cooking, on my side, one of the things that
(07:47):
I got a chance to just kind of play around with,
and just like you, I was cooking, and when I'm
usually prepping, I have like a mes and plus bowl
on my counter filled with carrot scraps and onion skins
and garlic trimmings and you know, vegetable tips and mushrooms
and that kind of stuff. So instead of throwing away,
what I like to do is put it into a
(08:08):
ziplock bag and just write like a little date on
it so I know what it is. And when I
get enough of that, I'll put it onto a sheet tray,
pop it in the oven and dry it out on like,
you know, two hundred degrees as long as you possibly can,
and dry it to it feels bone dry, zero moisture,
and then I'll grind that up and then I'll add
salt to that and I'll make like a vegetable salt. Now,
you never really get the same batch twice, but sometimes
(08:29):
I think that's kind of fun. Sometimes you get one
that has like a little little garlic heavy or a
little mushroom heavy, but that is so much fun, and
it kind of tastes like missus dash, So you get
really kind of fun seasoning elmets great on protein, great
on pork, chopped, grade on chicken. Grade is just sort
of like a seasoning thing if you're making like a
chili or a stew and you need like sort of
like a nice big flavor profile that's not just salt.
(08:50):
That's one of my favorite things to do. And also
just making seasoning rubs out of scraps too. So in
my new cookbook coming up, one of my favorite rubs
is a Myer lemon salt great. And so you could
take all these things and just dry them up right.
Either if you've invested in a food dehydrator. I love mine,
I use mine all the time. But if not, your oven,
(09:11):
the lowest setting does a really great job. Or if
you turn the oven on, just kind of crack the
door open a little bit so you're not at risk
of drying it out too much or burning anything. And
then when it gets really bone dry, pop it to
either a high speed blender or if you actually have
one of those little spice mills, it costs like twenty
bucks on Amazon. Brawn makes a really good one, and
then and just grind that up with some salt and
(09:33):
lemon salts and lime salts and all that kind of
stuff that a citrus salt, all those really really nice
seasoning elements.
Speaker 4 (09:38):
It's not where I thought you were going with the
ziploc bag, because what I do is I'll do like
the scrap bull, exactly what you're talking about. And I
learned that from watching Rachel Ray growing up. She'd always
have a bowl. And it makes for easier cleanup too.
Put your onion skins, your garlic skins, whatever in there.
Put it in the zip block bag in the freezer,
and then you can also make a vegetable stock. Pop
(10:00):
it in a huge shock pot, put water so it
just covers the scraps, and then I like to add
turmeric and black pepper, whatever flavorings you want. And it's
kind of exactly like you said that. It's never the
same batch twice, but you can make a beautiful and
I like to call it like almost like a vegan
bone broth because it's all dense from all of those
skins and just absolutely.
Speaker 3 (10:22):
Delicious, really really delicious, and a great foundation if you're
gonna make like lentils, or if you're gonna make some
sort of bean dish or soup, fantastic soup.
Speaker 1 (10:30):
I like that a lot. That's a great idea.
Speaker 2 (10:33):
Going back to the orange candy thing that started this
whole thing, the bartender of me is like, oh my god,
that would be so good for a drink that already
needs sugar like an old fashion and I think is
the exact perfect thing for it, because also you have
orange bitters in there. You generally garnish with orange, and
you could use that and almost like substitute the simple
(10:55):
syrup or the sugar or whatever you're using to make
the drink, and then also have like a fun of
secondary garners that would go perfectly with it.
Speaker 4 (11:02):
So and on the rim, you could like dehydrate the
orange peels, just like we were talking about in the
spice grinder, and then you use it for salt on
a rim or lime for like Margarita's possibilities are endless.
Speaker 3 (11:16):
Yeah, you could literally soak it in soy sauce and
make a really delicious thing for sushi. This is so
many different ways you could use scraps instead of just
chucking them into the garbage. And you're absolutely right. The
methane that's produced by garbage jumps overshadows the airline industry,
overshadows the beef industry. So and also the other thing,
(11:37):
which I think is really important too, and not a
lot of people talk about, it's not just the garbage
that you're throwing out, but it's the water resources that
was used to grow it in the first place. Especially
in a very climate sensitive state like California, We're always
worried about water because when we have a rainy year,
people complain, but I'm like, thank God, it may not
be a fire season next October. And that's what I'm
(11:57):
always excited about. But you know, there's so many different
things that come along with it, so I'm very very
sensitive about what gigs gets used, especially in like kitchens.
Now I've done this before where I kind of went
to the mattresses a you know, it's dollars in the
garbage can from a restaurant operation standpoint, but it's also
just a huge waste. I remember one day we had
(12:18):
like some kind of junior prep folks in the kitchen
and I went downstairs and I would just kind of
walk in the restaurant with a couple of coffee on
my chef's coat, and I looked down and I would
just horrify that there was like a garbage can filled
with half chopped up peppers for something, right, And I
literally took out two garbage bag lay them on the floor,
and I took the entire garbage bag and I dumped
it on the floor and we went through every single
(12:40):
bit of it and counted up how much money these
guys were just thrown in the garbage can, you know?
So it's we're so all about that. I love this
book and I.
Speaker 1 (12:49):
Love your idea.
Speaker 4 (12:50):
I was going to talk about money, because that's a
huge piece, right. I think a lot of us are
self motivated when you hear money, the money that you're
leaving on the table, when you're throwing out approximately thirty
percent of your food, and you think about inflation and
the way grocery prices have climbed. I don't know if
you guys know this, but I'm in Canada, and grocery
prices I can only imagine in California, but they're astronomical
(13:13):
here and when we're throwing out half our food, almost
half our food, it's just like you're throwing money down
the drain that we can't afford to do. So the
biggest thing I tell people when they're wanting to reduce
their food waste, it's about meal planning, so thinking about
what you're actually going to be eating for a week,
and that can be as simple. You don't need a cookbook,
you don't need an app, you don't need anything crazy.
(13:34):
You just need a piece of paper Monday to Friday,
writing down what you think you're going to maybe have
for breakfast, lunch, and dinner, and then cross examining with
your pantry and your fridge to make sure you're not
double buying. Then head to the grocery store with an
actual plan for the ingredients that you're putting into your
fridge and pantry. Because I think so many it's not
our fault, right, Like we're so busy, heads scattered all
(13:58):
over the place. You head to the grocery store when
you can, and then it's your head is twisting and
buying all of this stuff that you're not going to use.
That's really the crux of the issue. And I hope
if anybody takes anything away from this, it's that if
you just sit down for like ten minutes on a
Sunday and be intentional about the things you're buying, that
can slash your grocery bill huge right away.
Speaker 1 (14:21):
Yep.
Speaker 3 (14:22):
I think it's a great idea to shop the recipe shop,
even if if it's the recipe idea. Like I just
fell home from south By Southwestals last night and my
wife made this really gorgeous Pasa dish that's kind of
in her arsenal things that she makes, and it was
ground sausage with tomatoes and a little bit of cream,
(14:42):
and she made a pasta sauce out of that with pease.
It's kind of like one of our favorite dishes from
one of our favorite restaurants when we used to live
in New York City, and it was just so delicious.
And she's kind of put that together based on just
some of the stuff that she has in the house,
and also it's kind of in her arsenal, So when
she's planning to go to the grocery store even buying
food to get delivered, she's thinking about what she wants
(15:03):
to make. And she probably thought about that because I
know my wife, she probably thought about it a couple
of days ago, right, And also, what I like about
shopping the recipe is it alleviates the anxiety of thinking
about what you want to cook tonight, because this is
where people I think, waste money and then they sort
of bend shop. Yeah, they'll walk the perimeter of the store,
they'll buy things that look great or feel fresh, and
(15:26):
then have no real intention of what they want to
do with it. And then you know, thirty percent of
the time that's going to end up in the garbage
can because they can't because life just happens. Things pop
up in the middle of the week and you just
can't get to that, you know, box of baby spinach
that you thought you're gonna do something well and then
it rots right, and you know what I mean, and
so like so all the good intentions ends up in
the garbage can, and it's just like a perpetual situation
(15:48):
that I think is a big deal.
Speaker 4 (15:51):
It is a big deal.
Speaker 3 (15:52):
Yeah, I don't think people talk about food waste enough
because again it's not necessarily about the food, because that's
more the economic issue what it is. But it's real
the natural restore that goes into that that I think
is the biggest waste.
Speaker 4 (16:04):
And additionally, I think what you're talking about is like
staple recipes. Right, It's easy to look at someone like
me on Instagram and think, man, this girl's cooking up
a new thing every night, which is not true. I'm
rotating mostly through like the same three to four meals
every week. But what's different is the produce that I'm
using in those recipes. And when people become empowered and
(16:29):
learn to cook, they'll feel more confident to interchange like
a regular potato for a sweet potato in whichever else,
which is what we need, Which was what I hope
to teach people to do, because when they become empowered
to cook, then they're going to look in their fridge
and know what to do with all that produce. And
that can be simple as having like a cream pasta recipe,
(16:51):
a base curry recipe that you lean on each week,
but you interchange the different vegetables that you have on
hand or that are in season in your location.
Speaker 2 (17:00):
Let's go through some of the recipes that are in
Scrappy Cooking that would be perfect for the everyday person
to have like in there in their rotation.
Speaker 4 (17:11):
Yeah. Absolutely, so I got a time. So I actually
earmarked I think probably around twenty recipes in the book
as kitchen raid recipes, and they're exactly what we're talking
about here. Where you're looking around, you're like, I got
a half a bell pepper, I've got a broccoli stock
in my fridge, What the heck can I make with this?
And they're interchangeable to the things that you have in
your fridge. So one of my favorites off the top
(17:33):
is like a peanut butter curry. I'm like a huge
curry person. I think that you can inject so many
veggies into them, and then additionally, one thing about like
a curry or a stew is it's gonna be delicious
the next day or two days later. So that's a
big key there, And it's just a base of like
a beautiful red curry, peanut sauce. I like to add
a can of chickpeas, you could use white beans if
(17:55):
you want, and then literally any vegetables that you have
on hand. I also have a beautiful Sunday sauce recipe
and one of the first recipes I learned to veganize,
and I can imagine most of your audience is not vegan.
I'm coming at this from a vegan perspective, but to
reduce waste, you don't have to be plant based.
Speaker 1 (18:14):
You'd be surprised.
Speaker 4 (18:15):
Lot of folks are California, I guess, and listen, we're
into everything. Yeah. So one of the first recipes I
learned to veganize was a beautiful like Sunday pasta sauce.
That was something my mum always made growing up, and
it was she would use ground beef. But then when
I went plant based, I thought, what the heck am
I going to do? So I actually one day was
(18:37):
experimenting in the kitchen and through like mushrooms, carrots, bell peppers, onion,
garlic into a food processor to make like a veggie
ground and then just added it to a pan with
some pasta sauce. So I have a beautiful Sunday sauce
recipe in there. It's it's a little more refined than that.
Now it has some walnuts and lentils. But again one
(18:58):
of these recipes where you can literally use whatever veggie
you have on hand to make something really nourishing and delicious,
and that is going to take you through several meals
which is what we want.
Speaker 3 (19:09):
I love the idea that ground up vegetables, and again,
my creativity is sort of like popping while you're talking
about this too, because I think you could almost make
like you could take the vegetables and again, anything if
you've got leftover broccoli stems, if you've got cauliflower, bell peppers,
potato ins, whatever it is, I'm almost thinking you could
you could roast those and dry those out and then
kind of make a nice grind, and then that almost
(19:30):
kind of feels like something I'd want to put on salads.
Speaker 4 (19:33):
Yeah, that sounds amazing.
Speaker 3 (19:35):
Yeah, maybe fold that in with some bread crom or
something like that and kind of make something really parmesan like,
ground up vegetables, garlic, olive oil.
Speaker 1 (19:44):
I think that sounds kind of yummy.
Speaker 4 (19:46):
The big this might surprise you guys, but the number
one wasted food is actually bread. And I think it's
because we buy like a bagette or a sour dolo
from our local bakery and it goes kind of hard
and you're cupboard really quickly, and everybody' buying bread. So
I guess it's not too much of a surprise. But
there's so many things that you can do with like
dried out bread. So one of the recipes I have
(20:08):
in the book is for like a beautiful French toast
cast role. Obviously mine doesn't include egg, but if you
are not vegan, you could easily do something like that.
And I make like a beautiful kind of custard out
of coconut milk and vegan yogurt and then pop that
in the oven. It kind of rehydrates the bread and
makes it delicious. But the obvious thing to do with
dried bread would be bread crumbs, which you mentioned. It's uh,
(20:30):
just throw them, blitz them in a blender, maybe a
little bit of parsley and some seasonings and just so
delicious to have on hand for any recipe.
Speaker 2 (20:41):
I was wondering if you have looked into some of
these composting machines, because I have one. We have this
it's called a loamy and it works right yeah, and
it's a it's amazing, weirdly smells really good, like makes
the kitchen smell really good, and in like no time
(21:01):
you'll throw in like kind of all your I'm not vegan,
so it's like eggshells and then like avocados and like
all this stuff and then it turns on all that
there's like this amazing smell that comes out of there,
and then in a couple hours you have this fantastic,
like nutrient rich dirt that we'd go put on our roses.
And it's one of those things of like I think, like,
(21:24):
I know it's it's good for the environment, I guess,
but it makes makes me like selfishly, I'm like, I'm
doing a good thing here. I'm a good person. But
I was wondering if you if like you like those
things or it's like, no, I'm going to use all
this stuff in my cooking.
Speaker 4 (21:38):
No, no, no, no, Like I am the first to say
I as a food blogger, I still have food waste, absolutely,
and I do have a loaly, which is a wonderful machine.
I'm very lucky to live in a place where we
have a green bin program so we can compost all
of our scraps and then they'll just pick them up
and you'd be surprised, Like a lot of cities have this,
I believe New York or they have areas where you
(22:00):
can take your compost and drop it off. I think
the loamy is excellent because it's the smell aspect right.
We did one time try and have like a composter
in our backyard and it attracted skunks. I'm sure I
was doing it wrong. I'm not a composting expert, but
I think the loamy is such like a low lift.
Speaker 2 (22:18):
Right.
Speaker 4 (22:18):
It sits on your counter, it makes almost no noise,
it doesn't smell, so it's such a fabulous device. But
the kind of the low hanging fruit here is if
you can look into your city and see if that
they have a program, because oftentimes they will, that's the
easiest way to kind of take care of that inevitable
food waste because we all have it. I mean, I'm
not over here if something was moldy, I'm not going
(22:39):
to eat it. So it's some stuff is inevitable and
some scraps can't be eaten. So I'm trying to think
of what, but there are some.
Speaker 3 (22:49):
It almost feels like a good business model, right, like
if you had to have a subscription service where we
would come pick up your my brain sort of clicking
this's pretty quickly, like like if you get right cup
your trash, I'll take I'll take part of your trash,
award it and then and then I'll resell you the
dirt for you subscription service. I can almost kind of
put that together as a business.
Speaker 4 (23:08):
Ques, Ye, fantastic.
Speaker 2 (23:09):
Idea before we let you go. I love curry, but
I don't have a good recipe, and you kind of
mentioned it that it's like one of your like kind
of like staples. Can you just like real quickly kind
of just go through the nuts and bolts of it
so I can make it later tonight.
Speaker 4 (23:27):
Yeah, of course. I hope you have a copy of
the book. If you don't, I will send you a
PDF and then get you mailed off one shortly. But
peanut butter curry. So we're gonna start with some onion, garlic, ginger,
your aromatics in a pan with either a lot of
my communities oil freeze, so we often use broth or
water or a tablespoon or two of olive oil. Saute
(23:48):
that down. Then you're gonna add some peanut butter and
red curry paste. Mix it up until it's fragrant and beautiful.
And then you're gonna add some coconut milk. I love
coconut milk. If you use light.
Speaker 1 (24:00):
Full fat I love yeah.
Speaker 4 (24:03):
And then the fun part you can add basically whatever
vegetables you have on hands. So I personally love to
use chickpeas. And by the way, if you you're someone
who used a can of chickpeas, save your chickpea water
because it can be foamed up into a meringue which
makes an excellent dessert. Or you can use it as
like an egg white substitute to bread things. Liqui Gold
(24:24):
love it, and so add chickpeas, broccoli, I love green peas,
bell peppers, whichever veg you want. You'll have dinner on
the table in like twenty minutes. You can serve it
with rice, or you could serve it like as a
soup and you're good to go.
Speaker 2 (24:37):
Ooh, okay, I'm gonna make it good.
Speaker 1 (24:40):
I love that.
Speaker 4 (24:41):
Very simple. My recipes are very simple.
Speaker 2 (24:44):
Yeah, I love it. Everyone out there, go get Carly's
book Scrappy Cooking. I assume it's available everywhere everywhere. Yes, yeah,
And if you love that. Also, your last book is
a Plant You Cookbook, which is also I assume available everywhere. Where.
Can be able to find you on the interwebs, any.
Speaker 4 (25:01):
Social media platform other than Snapchat. I'm not on there yet.
It's plant y Owe you plant you and you'll find
all the links to my book there as well.
Speaker 2 (25:10):
Carly, thank you so much for coming on too. Dudes
in a kitchen. This was awesome.
Speaker 4 (25:13):
This was fantastic. I could talk to you guys for hours,
so that was so much fun. Thank you.
Speaker 2 (25:18):
I'd see it. I'm gonna make that tonight. I'll tell
you what. I do. Love some curry.
Speaker 1 (25:22):
I do too, I too.
Speaker 3 (25:24):
Yeah, Well, let me ask you a quick question because,
like I remember, I popped this up on Twitter one time.
It was just sort of like an observation thing because
are in your house are you a bowl family or
a plate family? When you guys serve dinner, is it
on a plate or on a bowl?
Speaker 2 (25:37):
On a plate generally? But I do love I'm a
big soup boy, and so I eat a lot of
things that are in bowls, if that makes sense.
Speaker 3 (25:47):
We do too, and so we're kind of a bowl family.
Like we have Hill Briham Bosh, we have like really
nice like tableware, but our bowls get used way more
than our plates get used because we're often you know,
serving things with rice, or serving things and a pasta
or certain things that even if it's a salad, it's
like a bowl of salad. Yeah, this sounds like really
yummy bowl food. I think rice and curry. And if
(26:09):
you don't have an arsenal of coconut milk in your pantry,
you're really missing out on an opportunity to make things yummy,
rich and delicious and brothy and stew like. And I
call it vegan gravy. Just so good on everything, and
it tastes great, especially if you start that a little
bit of garlic, a little bit of ginger glonga if
that's your thing, finish it with some chili s lots
(26:32):
of lime juice. You can kind of get into those
Southern Indian Southern Thailand kind of flavor profiles pretty quickly,
and the kids love it, especially if it's things that
like yellow curry with just potatoes and green beans and
chicken and all kinds of fun stuff. You can make
those things really quick and they're delicious.
Speaker 2 (26:49):
Yeah, I agree. Does coconut milk last longer than like
regular milk?
Speaker 1 (26:53):
Oh, because it's canned? Yeah, yeah for sure.
Speaker 3 (26:55):
Yeah, because we always have a case of coconut milk
in our pantry because it all the time.
Speaker 1 (27:00):
Yeah, yeah, good stuff.
Speaker 2 (27:01):
Well, this has been an awesome episode thanks so much
for listening. If there are any guests you'd like to
see us have on the show, please let us know
by sending us a message in our DMS, and as always,
you can follow us at two Dudes in a Kitchen.
Don't forget to subscribe where you get your podcasts, and
move back next week with two new episodes of two Dudes.
We'll see you then, Tyler, See you, buddy, You two buddy.
Take care all right, guys, thanks for listening. Follow us
(27:23):
on Instagram at two Dudes in a Kitchen. Make sure
to write us a review and leave us five stars.
Speaker 1 (27:28):
We'll take that and we'll see you guys next time.
Speaker 2 (27:31):
See you next time.
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