I’m not sure what you think about the recipes you find on the internet. Many food bloggers find recipes they like and re-share them. Some develop recipes and share them right away. Coming from the culinary industry, I have been a part of a culture that...
So many people who live in the Desert Southwest don’t seem to understand that underneath all the spiny, sharp things that desert plants are covered in, there is edible food. I’ve been exploring foods native to this area for years, and the chayote is one of...
The conquest of the Aztec and Mayan civilizations by the Spanish led to the disappearance of many native foods. They disappeared because the priests and the conquistadors made it illegal for the natives to grow their own food. This helped conquer and humiliate an...
The 4th of July hails fireworks, barbeques, and lots of eating ice cream and berry pie. The month of July hosts several note-worthy food observance days, Strawberry Ice Cream Day, Barbeque Day, and Gummie Bear Day. July 4th weekend is actually the largest BBQ Party...
This week hails America’s Birthday. The Fourth of July is just around the corner and with it comes barbeques, lemonade, potato salad, coleslaw, and pounds of marinated proteins on the grill. What if you are vegan? What if you don’t participate in the...
In my search for protein loaded, palatable food packed with flavor, I have landed on the humble lentil for the basis of many stews and soups that I am making these days. I have combined several ingredients native to the North American continent, Sun chokes - Jerusalem...
A Black Bean crock pot recipe that will amaze your friends and family.
One of the harder things about going vegan is making sauces. Without all the butter, cream and animal fat, how do you get good flavor into your sauces. I've been investigating this culinary quandary for quite awhile. And while I am adept at making chili sauces and...
Originally published in November, 2011, I thought I would revisit this versatile and vibrant vegan gravy. It is simple, yet packed with flavor, and can pair with any number of tasty entrees, especially Portobello Steaks with mashed potatoes and roasted...
A good soup or sauce, and even some dressings have a solid stock base to them. I like to cook beans in a vegetable stock because it adds a certain depth of flavor. Yes, you can make the stock in the pan when making the soup, but sometimes time constraints demand that...
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