The Simple Step Beyond Ordinary
In the introduction to Extraordinary Vegan, I made the following point: “It’s been said that variety is the spice of life, but that’s not exactly right. Surprise is… Read More »
Zucchini Soup with Chives and Mint
Spring has finally come to Colorado—not that anyone living at my elevation would know it by looking at the chilly mist-covered mountains. The nighttime temperatures still occasionally dip… Read More »
Quickest, Most Delicious Tofu Dish Ever
I’ve never really been a great fan of tofu. After I finished writing Extraordinary Vegan, just out of curiosity, I did a search to see how many recipes… Read More »
Inspired Food = Health and Pleasure
Who doesn’t want to be healthy? It’s central to our sense of well-being that our bodies function well and support our activities, so naturally we all want to… Read More »
Zucchini Pappardelle with Corn Cream
I have a new cookbook coming out any day now, called “The Almond Milk Cookbook.” It’s the first book of mine that I’m conflicted about, but I’ll save… Read More »
Ajo Blanco
I’ve been working on a new cookbook featuring almond milk, and one of the first ideas that came to mind was ajo blanco, a traditional Spanish cold soup… Read More »
