Artichokes and Fennel with Preserved Lemon from Extraordinary Vegan
Avocado Wrapped Salad from Extraordinary Vegan
Asparagus with Cannellini from Speed Vegan
Apricots with Cacao Nibs from Extraordinary Vegan
Latest
Celeriac (a.k.a. Celery Root)
I’ve never met anyone who didn’t know green celery on sight, but I’ve come across many who needed help identifying this weird, gnarly root–and even after a concise… Read More »
Yam Curry, Two Ways
Yams, as Americans know them, are actually a variety of sweet potato, so-called perhaps to differentiate them from the pale-fleshed, comparatively boring version. In Mexico, street vendors would… Read More »
Romanesco Cauliflower
Perhaps you’ve seen this exotic-looking vegetable on the produce shelf during fall and wondered what planet it came from, or whether it’s edible. One of the most beautiful… Read More »
A New Take On Cabbage Rolls
As I mentioned in an earlier post, I had been developing some vegan entrée recipes to go in an article for Delicious Living Magazine. Typically, the entrée (a… Read More »
Three Sisters Stack
I just realized, after typing in the title, that it might sound a little kinky to some people. But no. This is about a new dish I’ve designed…. Read More »
Quinoa with Zucchini, Tomato and Basil
It’s no secret by now, to anyone who knows me well, that I love quinoa. And I use the word “love” in its accurate sense, which I made… Read More »
