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Vegetarians & Meat-Lovers: Split Table Recipes

Vegetarians & Meat-Lovers: Split Table Recipes

De : Julie Hoag
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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.© 2025 Vegetarians & Meat-Lovers: Split Table Recipes Alimentation et vin Art Cuisine
Épisodes
  • Southwest Buffalo Chicken and Cauliflower Salad, A Split Table Recipe

    Southwest Buffalo Chicken and Cauliflower Salad, A Split Table Recipe
    Sep 27 2026
    Season 4, Episode 28: Southwest Buffalo Chicken and Cauliflower Salad, A Split Table Recipe. This is so good and the cauliflower MAKES the recipe! If you hate cauliflower, but love spice, you will love this recipe because the cauliflower doesn't even taste like cauliflower! It really is the key ingredient in the recipe making it spectacular! It's a bowl type of recipe, which in our house means you customize your bowl to your own tastes. This type of recipe is the easiest way to make meal work for both vegetarians and meat eaters from one recipe, because it's a build your own style. Make this hybrid recipe today and enjoy the family meal that will feed your family members who want meat and those who don't. How to make the Southwest Buffalo Chicken and Cauliflower Salad: Ingredients: 1 packet taco seasoning (enough for 1 lb of meat per the package instructions) ¼ c. olive oil ¼ c. white vinegar 3 lbs chicken (about 4 chicken breasts or 12 chicken thighs, skinless and boneless) 2 c. sliced cherry or grape tomatoes 1 16 oz. can of black beans 1 can of sweet corn or frozen bag of sweet corn 9 oz. chopped romaine lettuce 1 Tbsp lime juice ½ c. chopped onion 1-2 c. French Dressing (or Thousand Island) Pico de Gallo or salsa, as desired 2 c. shredded sharp cheddar cheese or Mexican blend 1 c. sour cream 1 head cauliflower, cut into pieces or florets 2 Tbsp olive oil 1 tsp garlic salt 1 tsp chili powder 1 tsp smoked paprika 1/8 tsp black pepper 1 c. Buffalo sauce Tortilla or corn chips Jalapenos as desired, pickled with onions and carrots Directions: 1. Prepare marinade for the meat by combining the taco seasoning with olive oil and vinegar. Whisk together. 2. Cook the chicken in an air fryer until it reaches about 165 degrees internally. Use a meat thermometer to check it. Turn it over once while cooking. Do two rounds of cooking the meat where you cook 2 chicken breasts at a time or 6 thighs at a time. Don't overcook the chicken so it doesn't dry out. 3. Cut the chicken into bite size pieces. 4. Prepare the marinade of the cauliflower. Combine the 2 Tbsp olive oil, garlic salt, chili powder, smoked paprika, black pepper, and buffalo sauce. 5. Cut up the cauliflower into pieces or florets. Coat the cauliflower in the marinade, fully coating it in the sauce using tongs. 6. Line a cookie sheet with parchment paper. Cook the cauliflower pieces 25-30 minutes at 425 degrees. Broil if needed and desired to make the cauliflower golden. Stir and turn at least once while it's cooking. 7. Allow everyone to customize their bowls as desired. Layer chips down first in the bowl, next add a handful or so of romaine lettuce, then sprinkle in onions, beans, tomatoes, corn, cheese, jalapenos, sour cream, and add French dressing, salsa, Thousand Island Dressing, or chipotle aioli sauce. And enjoy! Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca Happy eating! Take care, Julie #recipes #vegetariancooking #vegetarianrecipes #sauce #southwest #cooking #splittable #hybridrecipe #familymeal #familydinner Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7
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    20 min
  • Hybrid 3 Cheese Mostaccioli Bake with Vegetarian Portion and Turkey Portion

    Hybrid 3 Cheese Mostaccioli Bake with Vegetarian Portion and Turkey Portion
    Sep 20 2026

    Season 4, Episode 27: Hybrid 3 Cheese Mostaccioli Bake with Vegetarian Portion and Turkey Portion and family update about the high school marching band day at the U of M Gophers game!

    This recipe is very tasty and can be modified easily, in fact I created three different sections to meet everyone's wants and desires! And it was just one recipe to make one dish! Ditch being a short order cook and cook in a hybrid spilt table way! #splittablerecipe #hybridrecipe #recipe #familydinner #vegetarian #food #foodpodcast #recipepodcast How to cook for a vegetarian and meat eaters within the same dish.

    Ingrdients:

    • 16 oz Mostaccioli Pasta
    • 1/4 c. butter plus 1 Tbsp
    • 1/4 c. flour
    • 4 c. skim milk
    • 1/2 c. half and half
    • 1 Tbsp fresh basil leaves, chopped
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 2 c. shredded sharp cheddar cheese, divided
    • 1/2 c. grated Parmesan cheese
    • 2 c. shredded Swiss cheese
    • 1/4 c. finely chopped onion
    • 1 large container white mushrooms, sliced
    • 1 package frozen turkey meatballs

    Directions:

    1. Preheat oven to 350 degrees.
    2. Cook pasta to Al dente, drain.
    3. Cook meatballs according the instructions on the package.
    4. Saute onions and mushrooms in 1 Tbsp butter, starting with the onions first, then after a few minutes add the mushrooms.
    5. Melt 1/4 c. butter in a large saucepan.
    6. Stir in flour, basil, salt and pepper.
    7. Gradually stir in the milk and the half and half while stirring the whole time and heating over medium heat. Continue to stir until the sauce thickens and it bubbles while stirring.
    8. Reduce heat to low, or remove it from the heat, and add 1 c. cheddar cheese and all of the Parmesan cheese. Stir until the cheeses melt.
    9. Stir in cooked pasta, stir well with a large spoon to coat all the pasta in the cheese sauce.
    10. Spray a 9x13 inch glass baking dish with olive oil cooking spray.
    11. Add half othe pasta to the dish making sure it's even across the bottom of the pan.
    12. Sprinkle the Swiss cheese across the top evenly.
    13. Add mushrooms and onions, distribtue as desired across the pan.
    14. Add cooked meatballs to desired meat portions of the dish, keeping one area vegetarian. Pay attention to which side is meatless and which contains meat so you remember when serving.
    15. Top with the remaining pasta, attempting to enure the meatballs are covered so they don't dry out.
    16. Spray tin foil with cooking spray and cover the dish tightly.
    17. Bake for 25 minutes. Remove when bubbling.
    18. Uncover and sprinkled the remaining cheddar cheese evenly across the dish. Put it back in the oven and bake it for about another 5 minutes until the cheese is melted.
    19. Let cool slightly and serve. Enjoy!

    Books!

    My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

    My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

    Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

    Happy eating! Take care,

    Julie

    #recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

    Support the show

    Visit my website: https://www.juliehoagwriter.com/
    Music by Young Presidents, "So Excited".
    Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

    Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7
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    18 min
  • Hybrid Ceasar Cold Pasta Salad for Vegetarians and Meat Eaters

    Hybrid Ceasar Cold Pasta Salad for Vegetarians and Meat Eaters
    Aug 30 2026

    Season 4, Episode 26: Hybrid Ceasar Cold Pasta Salad for Vegetarians and Meat Eaters. This is a very tasty pasta salad full of good for you veggies and pasta, plus two cheeses. You can make it a hybrid dish easily by splitting the final salad in half (or as desired) and add pieces of cooked chicken. This is a family favorite and a crowd-pleaser!

    Ingredients:

    • 16 oz bowtie pasta or penne (regular size or mini)
    • 12 oz frozen sweet peas, cooked, cooled
    • 1/2 c. Parmesan cheese
    • 1/2 c. chopped white or yellow onion
    • 3 oz. dried sundried tomatoes
    • 1/3 c. fresh basil leaves, torn into pieces
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 green pepper chopped
    • 1/3 c. feta cheese
    • 2 c. chopped fresh tomato
    • 1 c. Ceasar dressing

    Instructions:

    1. Cook and cool pasta according to package instructions.
    2. Add salt and pepper to Ceasar dressing and stir.
    3. Cut up green pepper, fresh tomato, and onion.
    4. Tear up basil leaves.
    5. Add all ingredients to a large bowl and toss with dressing to coat.
    6. Add cooked chicken to desired portion if making it a hybrid dish.
    7. Refridgerate until ready to serve.

    Enjoy!

    Books!

    My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

    My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

    Book Warm Up My Heart coming soon in presale! Stay tuned.

    Happy eating! Take care,

    Julie

    #recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

    Support the show

    Visit my website: https://www.juliehoagwriter.com/
    Music by Young Presidents, "So Excited".
    Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

    Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7
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    13 min
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