• National Grilling Month: BBQ Tofu and more!
  • Crispy Fried Vegan Onion Rings
  • Why are You Crying Chef: All about Onions
  • Time For A Road Trip
  • How Will You Eat All Your Veggies Today?
  • Talk to Chef: Culinary 911
  • Hearty Potato Salad: Part Deux
  • Herbs and Spices Day: Dill Is Anything But Dull

Cooking in Kansas

Posted by on Jul 6, 2015 in Videos | 0 comments

Cooking in Kansas

While traveling approximately 3,000 miles this summer, I have had the opportunity to cook in other people’s kitchens. We are hunkered down in Kansas for awhile and I was caught sauteing bell peppers, onions and mushrooms for hummus wraps. Here’s the evidence that I’m comfortable in almost any kitchen, at any time, cooking great food for family and...

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National Grilling Month: BBQ Tofu and more!

Posted by on Jul 1, 2015 in Holidays & Observances | 0 comments

National Grilling Month: BBQ Tofu and more!

As a chef, I’ve done my share of grilling. On the line the grill station is one of the most valued positions. The grill guy has to cook everything to perfection and in a timely fashion. On several occasions I’ve turned down this highly prized position in favor of the saute station. Saute is a higher pressure position and usually involves more vegetables and fish than meat. But at home I love to grill. What does a vegan cook on the grill? So many things. I grill everything from ingredients for salsa to asparagus lightly tossed in olive oil,...

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July Food Observances

Posted by on Jun 29, 2015 in Holidays & Observances | 0 comments

July Food Observances

July is the height of summer, the time for barbeques and picnics. Time to gather around the grill and cook great food. The food holidays for this month reflect the outdoor philosophy, appealing to the paleo monster inside all of us. As a vegan it’s hard to feel included in these outdoor food events. I have a few suggestions that can take your vegan grilling experience to the next level. Check out this post from last year about tofu pups and try our Southwest veggie patty, it’s a triple protein threat combining black beans, quinoa, and...

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Crispy Fried Vegan Onion Rings

Posted by on Jun 24, 2015 in Appetizers, Recipes | 0 comments

Crispy Fried Vegan Onion Rings

It’s National Onion Ring Day and all over America restaurants and fast food joints are serving up this crunchy fried treat. The history of this mostly American invention can be traced back to the 1920’s. There are reports of them appearing before that, but not too often. Unlike the French fry, there is no dispute over the invention of this delicious, golden-fried food. The automation of the commercial food industry and the strides in freezing technologies that were invented after World War II made it possible to make onion rings available on...

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Why Are You Crying Chef? All About Onions

Posted by on Jun 22, 2015 in Ingredients, Produce | 0 comments

Why Are You Crying Chef? All About Onions

Humans love onions. And onions love us. They are one of the world’s earliest domesticated crops. Nine million acres are devoted annually to growing this staple crop. They are also one of the m ost consumed foods in the world. Americans eat an average of 18 pounds of onions per person per year. Why do we love them so much? They are tasty, yes. It may not be obvious when eating them, but sugar is one of the main compounds present. During the cooking process that sweetness rises to the top and creates “caramelization.” read...

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Time for a Road Trip

Posted by on Jun 19, 2015 in Travel | 0 comments

Time for a Road Trip

Its that time of year again when the Spouse and I take the trek from the desert of Arizona to the flat lands of Kansas. I still remember my first impressions of Kansas a dozen years ago. It’s flat. It has big sky. And corn, lots of dried out corn in the fields, waiting. I did not know why the corn was drying out in the fields at the time. And it was green. Not like the pine green I’m used to when I go up into the mountains, I mean GREEN, and scary kind of green. Driving to Lawrence from Topeka there are trees that meet each other...

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How Will You Eat All Your Veggies Today?

Posted by on Jun 17, 2015 in Holidays & Observances | 0 comments

How Will You Eat All Your Veggies Today?

Eat All Your Veggies Day: June 17 Eat All Your Veggies Day is probably my second favorite food holiday. It’s no secret I love vegetables. I love the colors, the smells and freshness of flavor. When I bring vegetables home from the farmer’s markets they seem so alive and vibrant. Before I start prepping for any recipe, I take a moment: I breathe in the dirt, I sense the farmer whose hands worked the land and nurtured the plants, the truck that brought the food to market, the people who sold the food to us. And then I dive in. My knives moving...

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Talk To Chef: Culinary 911

Posted by on Jun 12, 2015 in News | 0 comments

Talk To Chef: Culinary 911

There’s a new service available now called TalktoChef. It is a face-to-face video service, connecting you directly to an expert who can help you with a cooking emergency or culinary 911. I am a Featured Chef on this app. Imagine you are in the middle of cooking a dinner for friends and you realize that you forgot to buy an ingredient. You need to know if there’s a reliable substitution. You can use TalktoChef to immediately connect with a professional to help you locate an appropriate substitute in your pantry. What if you miss a step in a...

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Hearty Potato Salad: Part Deux

Posted by on Jun 10, 2015 in Recipes, Salads, Side dishes | 0 comments

Hearty Potato Salad: Part Deux

When I started writing recipes for this blog I was going off the basics. I was working full time in kitchens and trying to pump out recipes to keep you, the reader, informed. I’m really good at following my own recipes, and I have good instincts in cooking, which is why recipe writing is a challenge. I have to stop, measure, and document the process. I know how to do it. I can get all the right components, but sometimes things get lost in translation. That’s why during recipe testing, we do them over, and over, and over again. This is a vital...

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Herbs and Spices Day: Dill is Anything but Dull

Posted by on Jun 8, 2015 in Herbs & Spices, Ingredients | 0 comments

Herbs and Spices Day: Dill is Anything but Dull

June 10th is National Herbs and Spices Day and we are focusing on Dill: a great summer herb that can add a lift of flavor to the dishes you cook. Dill has traditionally been used in pickling (dill pickles) and to delicately season fish, but it has so many other uses. Dill grows in the early spring and is in season during the summer. The fronds are picked and used as the herb. Usually the root is not used in American cooking. Both the flowers and leaves are edible. All About Dill Reports of dill use go back several thousand years. It was known...

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