Chef & Author Alice Carbone Tench Live Streams Vegetarian Thanksgiving Recipes on Cooking Show

Chef & Author Alice Carbone Tench Live Streams Vegetarian Thanksgiving Recipes on Cooking Show

Eating Again Cover Art

  Mondays 5 PM PDT/8 PM EST

Screen Shot 2021-10-26 at 4.50.33 PM

Italian-Roast-Style Lentil and Bean Meatloaf (left) and Sauteed Rapini with Garlic and Chili Flakes (right), recipes below.

“Alice Carbone Tench knows that cooking is a spiritual practice: we seek, we bond, and we heal by preparing meals with our hands. Spending time with Eating Again feels like hanging out in the kitchen with a cool, trustworthy confidante, sharing recipes and memories and maybe a few tears. Alice holds nothing back, and she’ll make you want to cook (and live) the same way.”

—Jeff Gordinier, author of Hungry: EatingRoad-Tripping, and Risking It All with the Greatest Chef in the World

—Alice Carbone Tench is a writer, cook, traveler, and food enthusiast born in a small town in the foothills of the Italian Alps. Self-admittedly, Tench struggled to find a calling in life; she fell, took wrong turns, made mistakes, but she never gave up. She battled alcoholism and addiction, depression and eating disorders but the people around her never gave up on her either. After her therapist suggested cooking, she suddenly found the serenity she had been chasing while slicing carrots.


She discovered the healing magic of preparing, eating, sharing and writing about food, and the result is her upcoming cookbook memoir Eating Again, to be published February 2022 by Heliotrope BooksEating Again is a remarkable combination of essays, memories, reflections and recipes that she calls “culinary self-care, Italian food, and a pinch of rock ‘n’ roll.” Leading up to publication, Tench will be sharing excerpts and recipes from the book with media around the country, including a recent feature in quarterly lifestyle publication Felix MagazineFelix Magazine’s proceeds go to women’s empowerment and education not-for-profit, the Arapecio Foundation, a volunteer group promoting career and life skills and leadership development for low-income young women and girls.

In June, OXFAM recruited her for their campaign to “make the COVID-19 vaccine a People’s Vaccine: free, fair, and accessible to all.” Joining chefs and writers including Mark Bittman, Mei Li, Emily Luchetti, Evan Hanczor, and Marcus Samuelsson, she shared a recipe for Pear and Chocolate Galette in Caramelized Sesame Crust, available here.

This summer, Tench traveled through her native Italy, documenting her cooking along the way, with her mother and husband appearing as frequent guests and collaborators. Her American shows are now airing weekly on Mondays at 5pm PST/8pm EST through the fall. Streaming on Instagram Live from her home in Los Angeles, this hour-long weekly cooking show features recipes for signature dishes prepared with local ingredients. With fun segments, meaningful conversations, and of course, a lot of delicious cuisine, viewers can learn how to cook incredible and flavorful recipes step-by-step, all from the comfort of their own home.

Felix Photo 1

Alice Carbone Tench in Felix Magazine’s Summer/August 2021 Issue

In October, Felix Magazine’s Summer/Autumn 2021 issue included an essay by Tench unpacking feelings around her vegetarianism (and veganism), especially during the holidays—read in full here (page 62-64 digitally, or 122-126 in print). As a recovering bulimic and anorexic, Tench knows well the ways that restriction and overly “clean” eating can swing towards unhealthy habits, so she instead approaches her meatless recipes with creative gusto, focusing on exploring plant-based food through its unique textures and tastes. The essay highlights vegetarian-friendly holiday recipes inspired by those enjoyed in the innocence of her childhood, adapted to create new, more ethical traditions for her daughter that are just as flavorful and gustatorily satisfying.

Facilitating a beautiful community of people who hope to live better, healthier lives shared with others was “the most beautiful summer of my life,” says Tench. “Take a slice out of your day and come on over—there is always an extra chair.”

Tune in for the next show here. Miss a week? All episodes are available and archived on her Instagram Reels and YouTube after airing. New essays and recipes are regularly added to her official website.

Eating Again, by Alice Carbone Tench
Published by Heliotrope Books, Publication Date February 2022.

978-1-942762-78-2 (paper)

978-1-942762-79-9 (hardback)

978-1-942762-80-5 (eBook)

PRICE: $25.00 paper; $38.00 hardcover; $9.99 e-book


lentil meatloaf

Italian-Roast-Style Lentil and Bean Meatloaf
Serves 6-8 people
Preparation: 30 minutes
Cooking time: 30 minutes
Passive time: 15 minutes

1 ½ cup of cooked lentils (I cooked mine in homemade vegetable broth, but you can used canned lentils to save time)
1 can of black beans
1 small onion
1 leek (optional)
1-2 medium carrot
1 stick of celery
4 tbsp of aquafaba
1 splash of arrope (must) or ¼ tsp brown sugar or coconut sugar
14-16 oz. of king oyster mushrooms and white mushrooms
1 spring of rosemary
1 tbsp white wine
Salt and pepper to taste
Fresh thyme, chives, parsley, and basil to taste
1 bay leaf
1 tsp dry fennel seed
1 cup pecans or a mix of walnuts and pecans
1 clove of garlic (whole)
¼ cup pumpkin seeds
Smoked paprika (optional)
¼ cup breadcrumbs
2-3 tbsp tomato sauce

1. Sauté the chopped mushrooms in extra-virgin olive oil, a splash of arrope (must), some of the thyme, parsley, and rosemary, and one clove of garlic (that you will remove at the end); salt to taste. This will take 10 minutes. When the mushrooms are ready, remove the garlic and set aside to cool down.
2. Prepare the soffritto by finely chopping carrot, onion, and celery and sauté in extra-virgin olive oil until caramelized (approximately 10 minutes). Now, deglaze with the white wine, and when it has completely evaporated remove from the heat and salt to taste.
3. In the same skillet, lightly sauté the lentils (either from a can or that you have previously cooked) and the black beans (drained and rinsed), salt to taste. Do not skip this step as this will give the beans from a can a much deeper and more pleasant flavor.
4. Lightly toast the pecans, the pumpkin seeds, and the fennel seed, then pulse the toasted mix in the food processor until it becomes a loose meal. Then add mushrooms, soffritto mix, rosemary, and the remaining fresh herbs to taste; pulse to combine. Lastly, add the lentils and the black beans together with the aquafaba. Pulse for a few seconds, making sure not to purée this mix.
5. In a large mixing bowl, add salt, smoked paprika and pepper to taste, the tomato sauce (if you don’t have it, you can use some good tomato paste, ½ tbsp of it), and add the amount of breadcrumbs needed to have a compact yet moist mix.
6. Wet a sheet of parchment paper, then squeeze out the water, pat dry with a towel, and cover a loaf pan. Now, transfer the mixture in it, and firmly press into an even layer so that you will have a nicely compact loaf. Brush the top with olive oil and cover with aluminum foil to keep the moisture in. Bake for 20 minutes at 350 F, then remove the foil and continue baking, uncovered, for 10 more minutes.
7. Allow the loaf to rest for 15 minutes before removing from the pan to serve.

This loaf is beautiful with a vegan gravy and a tangy cranberry sauce. The mushrooms give that meaty and earthy flavor that will not make you miss turkey this holiday season. And the rosemary, the soffritto, and the wine will just recreate the aromatic bouquet of the classic Italian roast typically served on festive occasions.

As will see, the intensity of flavor and scents is not about the meat: the aroma comes from the fresh herb mix, from the mushrooms, the bay leaf, the wine, and from all that nature gives us, right in our backyard, or a few blocks from the house.

sauteed rapini

Sautéed Rapini with Garlic and Chili Flakes
Serves 4 people
Preparation: 10 minutes
Cooking time: 15-20 minutes

2 bunches of rapini (broccoli rabe)
1 clove of garlic
Extra-virgin olive oil, salt and chili flakes to taste

1. Prepare the rapini by removing the leaves and the florets for the stems, then rinse the thoroughly.
2. Blanch the rapini in salted boiling water for 3-4 minutes, this will soften them and remove the excess bitterness.
3. Drain the rapini and transfer to a skillet with extra-virgin olive oil and garlic.
4. Sauté the vegetables for 5-10 minutes, remove the garlic, and salt to taste. Add chili flakes and a last drizzle of a good extra-virgin olive oil before serving.

If you boil the vegetables without salt, you can drink the water, which is filled with vitamins and beneficial properties. My grandmother still does this, and she is 99! Also, you can save the water and cook pasta in it. In my book there is a recipe for authentic orecchiette with broccoli rabe, Puglia-style, so stay tuned for more.

Cynthia Tait

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: