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
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Sunday: Write, Hike & Eat
I had a lot of work to do today because I’m leaving town for a week–doing a food photo shoot for five days, and then a cooking demo… Read More »
Roasted Jerusalem Artichoke Soup
Before I first made Marcella Hazan’s “Topinambur trifolati” (sauteed Jerusalem artichokes) back in 1982, I had only eaten these earthy tubers raw, in salads. I never would have… Read More »
Scenes From a Cooking Class
Last Sunday, I taught a cooking class to an enthusiastic crowd of about 30 people in the Colorado Springs area. The focus of the class was to… Read More »
Last fall in Boston, I presented a couple of the quick and easy recipes from Speed Vegan at the annual Vegetarian Festival. Thanks to Leslie Wittman, who shot… Read More »
Video of My Presentation at the Boston VegFest
Last fall in Boston, I presented a couple of the quick and easy recipes from Speed Vegan at the annual Vegetarian Festival. Thanks to Leslie Wittman, who shot… Read More »
