Month: January 2011

And The Thank You’s Go To…

D'Marie DelciI’d like to take a few paragraphs to thank all the people who have helped shape the Kitchen Shaman.

First, my partner D’Marie, who encouraged me to write about food when she realized the amount of information stuck up in my brain that could be shared with the world. She has also been the gracious recipe tester, and benefactor of the Kitchen Shaman’s food over the last 8.5 years. She has suffered my failures, and gloried in my culinary triumphs. And has been there every night and day when I come home from a long shift, tired and just wanting take-out, but babbling about everything I learned about food that day. She is also the fabulous editor of Kitchen Shaman, taking my words and shaping them into something that you can understand when you read it. I am deeply grateful for her talents. read more

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Very Vegan Black Bean and Tempeh Chili

I've been making Chili in various forms for as long as I've been cooking, and that really is quite a long time. Switching to veganism, I had to adjust the recipe for use with products like tofu and tempeh. They don't have the fat I'm used to, so I use a little more oil to sweat the vegetables, and lime juice to deglaze the pan. This recipe is the result of the happy mix between chilis, tempeh, and black beans.

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Chile Ristras, A String Story

ChilesIn the American Southwest, chile peppers flourish between September and October. In New Mexico, they are sold by the bushel, not the pound. Sacks of green, and then red chiles appear in the markets–and for around $20.00 you can take that bushel home.

The chiles being so abundant need to be preserved. Only the most mature plant, the Red Chile (New Mexico, Cayenne),  is suitable for preserving. Green chiles are an immature fruit, and carry too much moisture to go through the sun drying process. read more

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Books by Chef Johnna

  • Delectable Vegan Soups -------------------------------------------------------
  • Things Vegans Fry: Crunchy Comfort Food for Vegans

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