Comfort cooking with vegetables, with Hetty McKinnon

Life and Art from FT Weekend

Forhecz Topher

Tv & Film, Arts, Society & Culture

4.6 • 601 Ratings

🗓️ 13 November 2023

⏱️ 17 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week, as it gets colder and darker, we discuss cosy, warming winter recipes that don’t rely on a big hunk of meat. Bestselling cookbook author Hetty McKinnon joins us to talk plant-based winter cooking, from ways to use kale and broccoli, to layering flavour, to her favourite spices and herbs. Hetty’s newest cookbook, Tenderheart, came out this spring.

-------

We love hearing from you. Lilah is on Instagram and X @lilahrap. You can email her at [email protected].

-------

Links:

– Hetty’s kale and orzo recipe can be found in Tenderheart. Her other bestselling cookbook is called To Asia With Love

– Hetty is on Instagram at @hettymckinnon. She also has a newsletter, To Vegetables With Love

– Here’s a delicious winter lentil stew from the FT Weekend Magazine recipe columnists, Honey & Co: https://on.ft.com/3ujlPCk

– And a piece Lilah recommends from Laila Gohar about winter cabbage: https://on.ft.com/3MEv2vp

-------

Special FT subscription offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial, are here: http://ft.com/lifeandart.

-------

Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco.

Read a transcript of this episode on FT.com

Hosted on Acast. See acast.com/privacy for more information.

Transcript

Click on a timestamp to play from that location

0:00.0	This is Life and Art from FT Weekend. I'm Lila Raptopoulos. Today we're talking about
0:07.8	vegetables, because it's getting cold and dark, and traditionally, that makes us want to cook
0:14.2	cozy recipes that revolve around some big hunk of meat that you can braise or stew or slow roast.
0:22.1	But vegetables can be cozy too.
0:24.4	So I'm speaking today with Hedy McKinnon.
0:26.7	She's a best-selling cookbook author.
0:28.7	She's written five vegetarian cookbooks.
0:31.6	Many of them are influenced by her parents who are Chinese immigrants in Australia.
0:36.1	Her newest book came out this summer. Honestly, I love it.
0:39.2	I use it all the time. It's called Tenderheart. Hetty is here with me in the New York studio today.
0:45.0	Hetty, hello. Welcome to Life and Art. I am so thrilled to have you. Hello, Lila. I'm so happy
0:50.8	to be here today to talk about vegetables to talk about vegetables i am looking at the
0:55.1	beautiful cover of your book which i use so often um but before we get into it i want to make
1:00.1	sure you've been vegetarian for more than 25 years i've been a vegetarian for 30 years now okay
1:05.6	yes so you've been a vegetarian for 30 years help Help us see vegetables through your eyes. Like,
1:13.0	what do you love about them? I know that's a big question. Yeah. Oh, gosh. I mean, I love them
1:18.2	so much. I think about them constantly. When I became a vegetarian, I was a late teen,
1:24.0	and I wasn't that interested in food. I didn't really start cooking, you know, enthusiastically until after I had kids, actually.
1:33.3	But I always, food was a part of my life growing up.
1:37.1	Obviously, my mom, she instilled a great love of food and a great appreciation for eating well.
1:42.7	But I didn't really think about vegetables that much until I started this salad delivery
1:48.5	business in Sydney.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Forhecz Topher, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Forhecz Topher and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.