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.

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