Keep On Cookin'
Dustin Harder
Recent Episodes
On the 100th episode of the Keep On Cookin' podcast we do a little programming shake up. Welcome to L'Artisane Bakery, where Chef Carolina Molea brings a delicious twist to classic French pastries while prioritizing animal welfare and respect. As the first French Vegan Bakery in the United States, L'Artisine stands as proof that you don't have to compromise on taste to make ethical choices. Indulge in delectable creations that are not only cruelty-free, but also tantalizing to your taste buds. Come to L'Artisane Bakery and discover the art of vegan baking at its finest.
Discover the talent and passion behind L'Artisane Creative Bakery, founded by chef Carolina. With training from Le Cordon Bleu and certification from the American Culinary Federation, Carolina perfected her skills in prestigious Miami hotels like The Ritz-Carlton and Michelin-star restaurants such as El Cielo. She received mentorship from vegan pastry queen Fran Costigan and further developed her craft under renowned chefs like Patrice Demeres and Gianluca Fusto at L'Ecole Valrhona in New York.
Growing up in Caracas, Venezuela, Carolina learned from her grandmother Ana the magic of using herbs and spices to create flavorful, loving dishes and desserts. She also understood the importance of nourishing both the body and soul through food.
At L'Artisane, Carolina brings her French culinary influences and her commitment to a cruelty-free world to life with each delicious, beautifully crafted treat.
From the highly acclaimed VTE croissant sandwich to the seasonal-changing selection of croissants, macarons, and gourmet cookies, there's something for everyone at L'Artisane including an array of mouth-watering vegan donuts. So give the episode a listen and start planning your visit to Miami.
SHOP AT L'ARTISANE: bit.ly/4ajnhEv
Chef Carolina IG: @carolinamolea
L'Artisane Bakery and Bistro IG: @lartisanebakery
Dustin Harder: dustinharder.com
IG: @thedustinharder
David Rossetti: https://www.davidrossetti.com/
IG: @drossetti
Beyond Cinnamon Roll Sheet Pan Pancakes
CLICK HERE FOR FULL RECIPE
This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes.
When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.
A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.
BUY THE BOOK: https://amzn.to/49HTAgA
Lois Ellen Frank: https://bio.site/redmesacuisine
IG: https://www.instagram.com/lois_ellen_frank/
Dustin Harder: dustinharder.com
IG: @thedustinharder
David Rossetti: https://www.davidrossetti.com/
IG: @drossetti
In Plantology: A Cookbook Based on the Science of Plant-Based Eating, physician and scientist Sharon Bergquist and dietitian Jenny Bilko show you how simple incorporating more natural, plant-based foods can be. Combining their decades of experience from their clinical work, research, and culinary skills, they describe the compelling science, practical tips, and easy, delicious recipes to get you started. This easy-to-follow guide will inspire you to prevent disease, increase vibrancy, and live longer. Inside, you will find:
A nutrition overview: Explaining the “why” behind what to eat, with studies showing the power of plant foods,
organized by chapters explaining the benefits and recommendations for each plant food category, with answers to
commonly asked questions.
A plant-based checklist: a daily checklist of recommended plant-based food categories and tips for incorporating
more plant foods in your daily diet.
Flavorful recipes: Over 150 fast, whole-food, plant-based recipes that will nourish your body, including nutritional
information for each recipe.
BUY THE BOOK: https://amzn.to/3T2HeZn
Dustin Harder: dustinharder.com
IG: @thedustinharder
David Rossetti: https://www.davidrossetti.com/
IG: @drossetti
This is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.
Dustin Harder: dustinharder.com
IG: @thedustinharder
Get ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavors―from earthy lavender truffles to refreshing mint cream tarts. Her straightforward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, you’ll enjoy your favorite desserts without ever having to compromise on your health again.
Crystal Bonnet is a raw food chef, instructor, and cookbook author. As a plant-based and raw food nutrition program graduate at Matthew Kenney Culinary Academy and Pure Joy Academy, she’s learned the importance of the culinary aspect and nutritional
elements of living foods. She shares this information with her students at Crystal Dawn Culinary so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Bonnet’s work within the plant-based culinary industry led her on many adventures, including the development of plant-based menus for new restaurants.
BUY THE BOOK: https://amzn.to/49boNZc
Crystal Bonnet: https://crystaldawnculinary.com/
IG:https: @Crystal_Dawn_Culinary
Dustin Harder: dustinharder.com
IG: @thedustinharder
David Rossetti: https://www.davidrossetti.com/
IG: @drossetti