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
Tajine-roasted Garlic
When I make roasted garlic puree, I start with at least three or four cups of peeled garlic cloves. I toss them with a little olive oil, salt,… Read More »
Superfast Sundried Tomato Sauce
A few nights ago, my son came into the kitchen in search of a quick something for dinner. At the time, I was assembling that “Taboulesque” salad I… Read More »
Taboulesque
As summer continues to wind down, the garden continues to yield its luscious gifts. Each day, when I look at the tomato, pepper, squash, and other plants, I’m… Read More »
Best In Show
It seems like I’ve been on vacation. Last weekend I went to the VegFest in Portland, where I presented recipes from Speed Vegan to a packed house on… Read More »
Western Slope Peaches
Every September since I moved to Colorado, I’ve gotten a case of organic peaches from Rancho Durazno in Palisade, on the western slope of the Rockies. My sister-in-law… Read More »
A Little Food For The Hungry Ear
I just got back from Toronto, which may well be the most multicultural city in the world, where I spent four days sharing my food and ideas with… Read More »
