{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/66c89a9da45b7b5037ed3a26/6761df3d6ba7599e643dc2ba?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Jenny Rosenstrach’s Best Advice for Part-Time Plant-Based Eating","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/66c89a9da45b7b5037ed3a26/1734543609841-0b040f97-abd4-43eb-becb-efb6c891a872.jpeg?height=200","description":"<p>Get links and recipes at <a href=\"https://thedinnerplan.substack.com/\" rel=\"noopener noreferrer\" target=\"_blank\">The Dinner Plan's free Substack newsletter.</a> This week, host Maggie Hoffman talks to Jenny Rosenstrach, the author of <em>The Weekday Vegetarians, The Weekday Vegetarians Get Simple</em>, and <em>Dinner: A Love Story</em>. Jenny offers advice on easing slowly into more plant-based eating, how to make winter salads hearty and delicious, and why you should always, always have a block of pre-baked tofu in your fridge.&nbsp;</p><p><br></p><p>Thanks to Purple Carrot for supporting this episode. Start now at&nbsp;<a href=\"https://www.purplecarrot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">PurpleCarrot.com</a> and get 50% off your first two orders with the code DINNERPLAN.</p>","author_name":"Maggie Hoffman"}