I love happy accidents and amazing finds. On this trip to Southern California, as we were driving into Costa Mesa, I saw a sign that said Chocxo. I pretty much knew it was a chocolate/coffee house and then I saw part of the sign said locally roasted. We were on our way to the local library to work, so I stopped in.
One of the staple condiments around this house is guacamole. Our close proximity to California and Mexico, where the largest crops of avocado trees are grown make having this sauce handy convenient.
There is much talk in the healthy eating circles on whether avocados are good for you or not. The argument is the good vs. the bad fat. Personally, I don't care. I love avocados. If you are like me, and absolutely love avocados, then you'll truly enjoy this short video that shows you how easy it is to make.
One of the things I love to talk about is food history. It’s no secret I’ve spent many, many hours reading and researching where the food comes from.
I got the opportunity in January at the Arizona VegFest to share some food history. I gave this talk on the history of spices, where they come from and why some of them are on our baking racks instead in our savory recipes.
March is the time of opening up. Spring fragrances fill the air. Flowers bud and bloom, birds start singing, and produce becomes overly plentiful at the farmers markets. What can we all look forward to in the month of March? Well, there’s all sorts of food holidays going on.
I really do love mushrooms, sautéed, broiled, and grilled. I like to coat them with fajita spices and serve them with rice and beans, or just grilled with a little olive oil and salt and served as a “steak.” They can be served as appetizers or entrees. Some folks like marinated mushrooms others just like them raw in salads.
Whatever your favorite way to eat mushrooms is, nothing beats a delicious stuffed mushroom cap.
February has lots of food holidays for vegans to enjoy. This month we celebrate a few of my favorite foods, one being strawberries. I’ve been dying all winter long to get my hands on these sweet ripened berries so I could make more jam.
The month of January rolls around and in Southern Arizona, it’s a chilly 40 degrees at 9 am. The time volunteers arrive and start setting up for the Arizona Vegetarian Food Festival.
This is the second year for this event run by U.S. Veg Corp, an event company out of New York City. They also produce the NYC Vegetarian Food Festival, and are working on adding a third event for Southern California next fall.
This was my second year volunteering. Last year I presented a Chef Demo, Breakfast in the Afternoon. This year, due to health issues, I was asked if I would give a talk in the Speaker’s Tent and if I could help run the tent. I said, “Of course.”
A while ago I had a bowl of pumpkin curry at one of my favorite cafes. I’ve been entranced ever since. I became obsessed with making my own. The result is a tasty curry that can be served with whatever vegetables you prefer. -- Just make sure to use a hearty vegetable that will hold up in the curry and your sure to delight your family.
As we round into the Holidays it’s time to take a look at the food holidays for this month – and there are some pretty tasty ones coming up!
Heading the list of month-long celebrations December gives us National Fruit Cake Month, so bust out that old recipe from your grandmother and get it done.
Phoenix area readers will get another chance to see the Kitchen Shaman in action next month. On Saturday, December 12th, Chef Johnnie Xel will be teaching a free class on "All Things Pumpkin" at Natural Grocers.
Want to learn what pumpkins are good for baking?
Want to see Chef Johnna break down a pumpkin step-by-step (from whole pumpkin to puree) in front of your eyes?
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