The next time you need an idea for a dinner party, consider this elegant, silky, and creamy butternut squash risotto. It takes a bit of time and attention to prepare, but it’s worth the wait. It’s flavored with butternut squash purée, roasted butternut squash, and crispy sage leaves that also give a nice vibrant dash of… Read More
In my last post on BBQ Jackfruit Sandwiches, I mentioned how interesting and versatile jackfruit is. Lately it’s been popular in the vegan cooking space because it’s texture is a lot like pulled pork. Although you can buy it fresh, I’d recommend getting it canned (make sure its in water on brine) from an Asian… Read More
Here’s a cool culinary ingredient to try if you haven’t yet had it. Nutritious, exotic, and enormous, jackfruit is interesting and intriguing for a variety of reasons. It was probably one of the biggest vegan food trends last year because its texture (not flavor) is similar to pulled pork. Remember though, its a fruit.… Read More
Refreshing and light, this is a lovely chilled soup that’s great for spring and early summer menus. To make it vegan, use vegan butter or just a little bit of water to cook the rhubarb, and cashew cream or high quality/great tasting non dairy yogurt. Either way, it’s delicious. Soupe aux Fraises et Rhubarbe (Strawberry and Rhubarb… Read More
Hi friends, To those of you in the Washington, D.C. area, on June 11th I’ll be facilitating a workshop about eating a plant-based diet. The workshop will take place at Blue Heron Wellness. We’ll discuss some practical, easy and tasty ways to incorporate whole and plant-based foods into your and your family’s diet! What are… Read More
Have you heard of Barefoot Books? They are bright and beautifully illustrated children’s books and CDs that celebrate the joy of childhood, diversity, inclusivity and the planet we all share. I fell in love with them when my son was a baby. We were visiting The Getty and before leaving decided to take a quick peek in their… Read More
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