Vegetarians & Meat-Lovers: Split Table Recipes

Is your family composed of vegetarians and meat-eaters? Do some of those in your family only go for meatless portions while others love meat? Do you want to feed both vegetarians and meat-eaters easily at the same time? Well, if so, your situation is just like my family's. My name is Julie Hoag, and yep, I'm the vegetarian in a family of meat-lovers. I've had to learn to cook for both types of diets for every meal for the last 27 years so I've had a lot of experience. It's not as hard as you'd think to cook to accommodate both types of diets, but it does take paying attention to detail, thinking outside the box, and a bit of extra work, but less work than being a short-order cook. But the good news is that it's very possible to do! In this podcast, I will share tips, advice, and recipes to help you feed your varied diet family better with less time, with one recipe. Copyright starting 2022 and all rights reserved Julie A Hoag Julie Hoag Writer LLC NO AI TRAINING OF THIS PODCAST IS ALLOWED WITHOUT PERMISSION FROM THE PUBLISHER.

Huevos Rancheros Meatless Breakfast Casserole, Put Meat on the Side 03/10/2026

Huevos Rancheros Meatless Breakfast Casserole, Put Meat on the Side Season 4, Episode 13: Huevos Rancheros Meatless Casserole with meat on the side, make it a hybrid meal! Feed vegetarians and meat-eaters easily in one meal with this recipe. It's so good and a hearty meal! It works great for breakfast, brunch, lunch, or dinner. Ingredients: 2 ½ c. mild salsa, divided 1 can fire roasted tomatoes, undrained 1 4 oz. can green chilis, undrained 2 tsp. taco seasoning ¼ tsp. black pepper ¼ tsp. kosher salt 1 can black beans, rinsed and drained About 10 oz. tostadas, broken into pieces 2 ½ c. Mexican stye shredded cheese 2 ½ c. green onions sliced, white and all the way to the end of the green tips (scallions), divided 10 eggs 1 c. grape tomatoes sliced in half or thirds 1 Tbsp. lime juice 1 avocado, chopped ¼ c. fresh cilantro leaves Sour cream, garnish as desired Top with extra salsa or hot sauce as desired to serve. Avocado cooking spray Directions: Preheat oven to 375 degrees. Mix 1 ½ c. mild salsa with fire roasted tomatoes, green chilis, and taco seasoning. Stir well. Spray a 9x13 inch glass baking dish with avocado oil cooking spray (or other). Spread 1 cup salsa mixture over the bottom of the baking dish. Spread ½ of the black beans, 1 c. cheese, and 1 c. green onions/scallions evenly over the salsa mixture. Layer broken tostada pieces over the top, making it confluent with pieces overlapping. Add 1 cup salsa mixture then repeat step 5. Layer tostada pieces again so they cover the whole surface in a confluent layer. Spread the remaining salsa mixture across the top, sprinkle with remaining cheese, and onions, sprinkling them across evenly. Break 10 eggs across the top, not breaking the yolks. Sprinkle evenly with salt and pepper. Spray a piece of tin foil with the cooking spray and cover the pan tightly. Cook for 50-55 minutes, or until eggs are set to the desired doneness. Top with fresh tomatoes, cilantro, sour cream, avocado, and salsa as desired. Want meat? Pan fry some sausage links or brown ground sausage for on the side, or to top. Works great as a leftover meal as well. Enjoy! And don't forget to NOT put the bag of potatoes on the tostadas!!! Even though it might work out okay. Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook My YA contemporary romance book Cabin Crew Happy eating! Take care, Julie Visit my website: Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/40390465

Easy Banana Yogurt Bread 02/28/2026

Cooking with Eggs and Backyard Poultry, Geese, and Chicken Keeping with Lisa Steele 02/24/2026

Cooking with Eggs and Backyard Poultry, Geese, and Chicken Keeping with Lisa Steele This is a replay of this interview to get the video version of this episode onto podcast apps. Previously only the audio version was available on podcast apps. Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors. Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious. Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry. But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon. Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): For more about Lisa: Chapters (02:35) Lisa's Finnish heritage and family's chicken farming history (07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens (12:50) The colorful world of eggshells and what influences yolk color (19:25) Lisa's cookbook creation process and the joy of recipe testing (26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet (34:15) Discussing the need for roosters and the contents of chicken feed (41:50) Starting your own backyard flock and the winter habits of chickens (49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm" (57:4) The debate over eating raw eggs (01:05:20) The longevity of chickens, ducks, and geese as part of the family (01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity More about the podcast host: Julie Hoag, my cookbooks American Midwest #Cooking Quiches cookbook One Dish, Two Diets Cookbook Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Visit my website: Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/40214035

Meatless and Ground Beef Burger Bowls Hybrid Recipe, a Split Table Meal Option 02/17/2026

Meatless and Ground Beef Burger Bowls Hybrid Recipe, a Split Table Meal Option Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option. Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious! Ingredients: 1 lb lean ground beef 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled 2 cups cooked brown rice 1 cup cooked white rice 1 cup cherry tomatoes, halved 2-3 cups shredded iceberg lettuce 1/2 cup sliced or finely chopped dill pickles 1 cup shredded cheddar cheese 1 cup mayonnaise 4 Tbsp honey 4 tsp BBQ sauce 2Tbsp yellow mustard 2 tsp lemon juice Ketchup, optional Mustard, optional salt and pepper as desired Directions: Brown ground beef, drain as needed. Cook meatless burgers per package instructions, crumble. Prepare rice according to the instructions on the packages. Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside. Add all your toppings to bowls for easy bowl prepartion. Compile bowls with rice down first, then add the components as desired per individual tastes. Top/drizzle with the prepared sauce, or ketchup and mustard as desired. ENJOY! Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook My YA contemporary romance book Cabin Crew Happy eating! Take care, Julie Visit my website: Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/40138530

Simple Tasty Homemade Air Fryer Croutons 01/31/2026

Minnesota Custom Cookie Artist Kristi at Cookies on the Fly, Custom Made Artistic Cookies, Food Art, Video version 01/22/2026

Minnesota Custom Cookie Artist Kristi at Cookies on the Fly, Custom Made Artistic Cookies, Food Art, Video version This is a replay to get the video version onto podcast apps. Enojoy! Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist! #minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions. From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community. Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business! Connect with Kristi and order cookies: Find her also on Instagram. Estimated Timeline: 00:00:02 - Creative Cookie Ideas for Book Fairs 00:04:02 - Challenges of Cookie Decorating 00:05:59 - Creating Custom Cookie Recipes 00:09:55 - Creating a Cookie Business Name 00:11:32 - Starting a Cookie Business During COVID 00:22:57 - Challenges of Shipping Cookies 00:26:04 - Valentine's Day Cookie Success Story 00:28:33 - Favorite Cookie Themes and Personalization 00:37:12 - Growing a Cookie Business 00:44:01 - Future Plans for Cookie Business 00:48:14 - Creative Cookie Classes for Special Events 00:51:09 - Challenges of Cookie Decorating for Events 01:00:26 - Authors and Creative Collaborations 01:03:14 - Importance of Personal Connections in Bookstores 01:06:27 - Custom Orders and Upcoming Markets Podcast host Julie's cookbook and YA Contemporary Romance novel: Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook My YA contemporary romance book Cabin Crew Happy eating! Take care, Julie Visit my website: Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/39828040

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish 01/21/2026

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish. You can cook for both vegetarians and meat-eaters in one dish! This recipe is one way that you can easily do it so you don't have to be a short order cook. Ingredients: About 1 1/2 c. broccoli, cut into florets and steamed 1 red pepper, cut up into pieces big container of white mushrooms, sliced 1 medium onion, cut up into pieces 6 medium tomatoes, whole and roasted (see below) 1 lb. spaghetti noodles, cooked according to the package instructions (I remove some noodles and don't use them all for the dish, unless you have a very large baking dish or use less veggies, do at your discretion) 9 cloves garlic, minced 25 oz. red tomato pasta sauce, any kind 1 tsp salt 2 tsp dried basil 1/2 tsp black pepper 1 3/4 c. grated Parmesan cheese 2 c shredded mozzarella cheese 2 Tbsp coconut oil 1 Tbsp olive oil precooked meatballs, as many as desired to fill up half to three-quarters of the dish Substitutions I've done include: 1 lb rigatoni pasta instead of spaghetti noodles, 10 oz cherry tomatoes instead of 6 medium, switch out the broccoli for 4-6 cups fresh spinach, switch red pepper for green, chop up 2 portabello mushroom caps instead of sliced white mushrooms, I've also used zucchini in this dish (use less of the other veggies to get it all to fit in the dish). Directions: Preheat oven to 400 degrees. Toss tomatoes with olive oil and place them in a single layer on a baking sheet. Roast at 400 degreees for 15 minutes or so, until the skin wilts and bursts. Cook pasta. Steam broccoli. Saute other veggies in oil, add garlic, dried basil, salt, pepper. Stir while cooking. If using spinach, add it to wilt it. Add veggie mixture to pasta sauce and stir to combine. Smash roasted tomatoes and add them to the mixture. Stir. Mix cheeses together in a separate bowl. Add 1 cup cheese mixture to the veggie and pasta sauce. Stir. Add cooked pasta and stir. Heat oven to 425. Grease a 9x13 inch glass baking dish with the coconut oil and transfer the mixture to the dish. Press cooked meatballs into the pasta dish as desired, depending on how many meatless and how many meat containing portions are desired. Top with remaining cheese. Place on a low oven rack to cook. Cook for 40-60 minutes, until sauce bubbles and cheese is beginning to brown. I have a range here for the cooking time to accomodate the different combos of veggies I've listed. Enjoy! Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook My YA contemporary romance book Cabin Crew Happy eating! Take care, Julie Visit my website: Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/39818360

Crockpot Mushrooms 12/31/2025

Rags to Riches Success Journey of Bestselling Cookbook Author Marye Audet-White Restless Chipotle 12/15/2025

Rags to Riches Success Journey of Bestselling Cookbook Author Marye Audet-White Restless Chipotle This is a replay to get the video version of the interview out to podcast apps. It originally aired as an audio on podcast apps on 7/2/2023. This is an inspirational story! Thank you Marye for sharing your incredible story with the world! On the Vegetarians & Meat-Lovers Podcast with Julie Hoag, The Rags to Riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White Restless Chipotle : Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Mary Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more. Mary shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author. Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! #cookbookauthor #cookbooks #foodblogger #ragstoriches Check her out more via the links below: Website: FB - Email List - Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you. Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves The Everything Cookies and Brownies Cookbook (Everything®) Bread Bootcamp: It's Not a Cookbook...It's an Adventure Effortless Summer Entertaining - For the Rest of Us (plans and recipes) PLUS BONUS! Mary shared a recipe! Crockpot Smothered Chicken Serves 6 We love this all year but it's especially good on chilly, blustery days. Serve with warm cornbread or buttermilk biscuits. Ingredients: 2 1/4 pounds boneless skinless chicken breasts or thighs 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounces button mushrooms sliced 8 ounces onion cut in half then sliced 1 ounce onion soup mix 1/2 cup chicken stock 1 teaspoon seasoning salt Instructions Instructions: Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low and cook for 8 hours. /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/39415650

History of Christmas Candies 12/07/2025

History of Christmas Candies Vegetarians & Meat-Lovers: Split Table Recipes Podcast, Season 2, Episode 4: replay for the Video version, History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy! Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod Thank you for coming on the show Daniel! Candy is Dandy... Listen to them on YouTube! More about me... the podcast host: Julie Hoag-- You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! One Dish, Two Diets Cookbook. Thanks for listening! Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/39316010

Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions 12/07/2025

Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions Season 4, Episode 4: Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions, a recipe from my bookbook American Midwest Cooking Quiches. This recipe is loaded with veggies and good for you ingredients, but shhh! Don't telll anyone what's in it because they might refuse to eat it! LOL! It is stuffed full of veggies like cauliflower, and protein packed ingredients as well as the nuts, seeds, and tofu! Again... shhhh! Don't tell and don't let them see you make it! This is a weird recipe but my family loves it (and I keep the ingredients secret from them!). This is a hybrid recipe meant to feed two diets in one dish, vegetarian and meat lovers will adore this veggie packed dish for a breakfast, brunch, lunch, or dinner meal. There isn't meat drift, but still be sure to pay attention to where you scoop your portion if you want vegetarian meatless piece! Stay on your side meat! Ingredients: 12 ounces frozen riced cauliflower, cooked according to the directions on the bag 1/2 cup sunflower seeds, dry roasted 1/3 cup diced onion 1/4 cup chia seeds 9 eggs 1 green pepper, sliced cross sectionally (or any color) 8 ounces sliced mushrooms, coarsely chopped 1 tsp dried basil leaves 1/2 tsp garlic salt 1/4 tsp ground thyme 1/2 tsp ground marjoram 1 Tbsp coconut oil 8 ounces tofu 8 ounces shredded Colby Jack cheese 1 cup browned sausage (or 1 lb depending on your desire for meat) salsa or hot sauce for garnish Instructions: Combine the onion, cooked cauliflower, sunflower seeds, chia seeds, and 3 eggs (scrambled first) in a bowl and stir. Let it sit for about 20 minutes. Combine in a large bowl: tofu, remaining 6 eggs, basil leaves, garlic salt, thyme, and majoram and blend with a hand mixer for a minute. Grease a 9x13 inch glass baking dish with coconut oil. Spread cauliflower mixture across the bottom of a pan. Flatten with the back of a big spoon. Spread chopped mushrooms across the cauliflower mixture. Sprinkle the cheese evenly across the dish. Pour the egg/tofu mixture evenly across the whole pan. Use a spoon to spread it around to cover the cheese. Add sausage to HALF or three quarters of the dish as desired. Top with pepper slices across the pan. Cover pan with foil. Cook at 400 degrees for an hour, removing the foil off the pan in the last ten minutes. It's done when a knife inserted in the center comes out clean. Enjoy! BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. Thanks for the support! Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) Universal link One Dish, Two Diets Cookbook author Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away Visit my website: Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025 /episode/index/show/421dad96-babc-4535-9a4c-e9c7d15489ae/id/39315705