In case you have friends that ask what do vegans eat for breakfast or get asked don’t you miss eggs? Just have them over and make this breakfast burrito: tofu, soy chorizo, sweet bell pepper, cherry tomatoes, caramelized shallots, avocado and greens + chipotle hot sauce.
Make your morning green with my Matcha Tahini Green Smoothie. If you're a smoothie lover with a taste for the greens, you'll love boosting up your mornings and post-workout with this luscious green smoothie.
Fluffy blueberry pancakes on the table! These Birch Benders Blueberry pancakes are quickly becoming a family favorite. I've been working on creating vegan pancakes from scratch lately, but so far, every batch I've ever made has not worked out very well.
Purple Carrot is a plant-based meal kit delivery service that I love. When you order, a box of 100% plant-based recipe ingredients arrives upon your doorstep with enough to cook three meals per week. Just choose from the weekly recipes online, and an insulated box full of ingredients complete with recipes arrives.
Make a super bowlful of these Spicy Buffalo Cauliflower “Wings” with dill-icious vegan ranch dip. This healthy snack comes hot outta the oven! Double the cauliflower power with @caulipowered flour in the batter and an easy to whip up ranch dipping sauce.
Farmers' market produce during the summer is my big thrill. Juicy grapes and blackberries, and figs. Figs! It was blazing hot, and by noon everything was wilting, but those figs were so plump and beautiful.
I have fond memories of my grandmother's green bean casserole served during Thanksgiving dinner, quite possibly because in addition to the creamy mushroom soup base, there was a layer of Swiss cheese within the dense bed of green beans. The classic version has the green beans swimming in cream of mushroom soup-as-béchamel sauce and topped with fried onions. That recipe will stay put in our family cookbook, as this version of haricot verts is brought into the holiday spotlight, dressed up in a sensuous mustard sauce.
As much as I wanted to make many dishes with Maille Black Truffle and Chablis mustard, the contents of the stoneware jar was like precious gold. A waft of truffle enticed my senses to take a small spoon and dip it into the golden mustard for a taste. The truffle flavor was subtle, with a musky nuance of woodsy mushroom, along with a smooth tang of mustard upon the tongue.
Avocado toasts have received much attention over the past year. Even fine dining restaurants have them on the menu. What’s the big deal with putting avocado on bread anyway? Well, I happen to think the avocado is one of the best things to eat since, well... avocado on toast. Perhaps it’s because you can create many different versions using a wide variation of ingredients.
Radicchio is my new kale. I wasn't sure how I was going to use this beautiful head of radicchio at first, because originally I bought it as fancy garnish for a garden party we were having in our backyard. But the radicchio beckoned for a more purposeful meaning in its shelf life, hiding among the greens in my produce bin.
This sauce is easy to make with handfuls of basil, macadamia and pine nuts, few cloves of garlic, olive oil, lemon juice, nutritional yeast, a pinch of sea salt, few grinds of pepper, all blended into the prettiest green sauce.
I have such a love for spicy noodles. When Eddie and I go out on dates, he likes taking me out for authentic Chinese food. Sichuan in particular is a favorite! As much as I appreciate his knowledge of good Chinese food in Los Angeles, most of it isn't vegan.
As enthusiastic as I am about going grocery shopping, sometimes I have to quickly rush to the market and get back home to cook. If you're like me -- busy-- busy with kids and busy juggling schedules-- making new year's goals feels like another thing to add to the to-do list. Groceries included! So why not make your dreams come true and order up your groceries online?
The celery juice trend has some amazing health benefits that work if you do it right. Of course, it’s never wrong to juice celery and drink it, but there’s a better way if you make it a habit. So what’s all the hype on Instagram about celery juice?
As I've become more of a matcha tea lover, I must admit, matcha is my favorite tea in the world. I am one of those people that can drink it iced all day long, then make a foamy matcha latte with coconut milk (or homemade cashew and almond milk), and then I'll say to one of my daughters or to my guy: "Hey, do you want to go check out that matcha tea place that just opened in Little Tokyo?" Coconut is also the same for me. Coconut milk, coconut ice cream, coconut curry, coconut rice. Coconut is most definitely a favorite of mine too. Put matcha with coconut in a chia pudding? Oh yes.
I've always found the aroma of freshly brewed coffee to be so intoxicating. Perhaps it's just the idea of coffee that appeals to us tea drinkers, but the actual taste lacks that verve we were so promised. Like that handsome Italian boy that seduced you during your Roman holiday adventure, he didn't quite live up those romantic words he whispered in your ear, but you fell for it anyway.