LH 140: Maximizing Flavor in Our Veggie Recipes As seasonal eaters, foodies and even as gardeners, we understand the nuances of locally-sourced cucumbers, fresh picked herbs and heirloom tomatoes. It doesn’t matter if we grow these foods ourselves or not. We understand their value and we want to deliver the very best of their flavors to our dinner table. Well, what better way to learn how to bring out the best flavors in seasonal produce than by talking to someone who is known for their delicious plant-based cooking? And if that someone is also a gardener?  Well, then we are in for a TREAT! Such is the case with this week’s podcast episode. Host Theresa Loe invited on Laura Wright of "The First Mess" Blog to share her chef secrets to delicious vegan and vegetarian meals. You do NOT need to be vegan or vegetarian to use these chef tricks.  All that matters is that we learn new and exciting ways to showcase the wonderful flavors of our garden. And you’ll get that from this interview! You will learn: Where the name The First Mess comes from Why we needn’t worry about protein in good vegan meals What are “Flavor Savers” Do we have to buy weird ingredients to eat plant-based foods Which sweeteners work best Which ingredients make the best egg substitutes What makes whole spelt flour so special A great way to use up chard from the garden As always, you can go to www.LivingHomegrown.com/140 to get all the links mentioned AND a free, printable PDF of Laura's Chard Soup recipe and links to more podcast episodes on growing cool veggies. This episode was brought to you by Theresa's membership site: Living Homegrown Institute where you learn to live a farm fresh lifestyle without having a farm.