• Why Restaurants Fail
  • Don't Overlook Celery
  • Chef Demo: Portabello Fajitas with the Kitchen Shaman
  • March Food Observances
  • CHEF DEMO: BREAKFAST IN THE AFTERNOON
  • Skill of a Chef: Palate
  • Skill of a Chef: Knives

Why Restaurants Fail

Posted by on Apr 10, 2015 in Restaurants | 0 comments

Why Restaurants Fail

Restaurants come and go. Aspiring chefs, people who have money to invest, and those encouraged by friends and family with money to invest decide to open concept restaurants without researching the food and the area. Usually these folks have no understanding of how the food industry works (if they aren’t an experienced chef). Whether it is due to high food cost, bad management, or an ill-conceived concept placed in a non-supportive or hard to get to location, they fail, and fail hard. Doors close as fast as they open. read...

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April Food Observances

Posted by on Apr 2, 2015 in Holidays & Observances | 0 comments

April Food Observances

April is upon us and the national food holidays certainly reflect that. This month there are many food days for vegans to celebrate along with omnivores. It is probably due to the fact that April brings with it full on spring. Lush, beautiful produce spilling out over the bins at the market. Some of the month-long celebrations include National Soyfoods Month, National Garlic Month, National Florida Tomato Month, and National Pecan Month. We also have National BLT Month and National Grilled Cheese Sandwich Month. Thanks to products like tempeh...

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Don’t Overlook Celery

Posted by on Mar 25, 2015 in Ingredients, Produce | 0 comments

Don’t Overlook Celery

March is a month-long celebration of celery, so here’s what you need to know about this often overlooked veggie. Celery has been consumed by humans for a long time now. It’s that vegetable that we grab at the store, because we were taught to by our parents or grandparents, and then it lives in the crisper (the vegetable drawer) long past its expiration date (value of vitamins), until it goes limp and brown and finally gets thrown away. Why is celery purchased then ignored? Deep in our genetic bones we know that celery IS good for us. At...

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Chef Demo: Portabello Fajitas with the Kitchen Shaman

Posted by on Mar 12, 2015 in Cooking Demos | 0 comments

I love doing chef demos. It gives me a chance to cook a few recipes, share lots of food facts & cooking tips, and show off my chopping skills. (How fast can YOU chop cabbage?) A few years ago I was invited to participate in “Party in the Parking Lot,” an event to help raise interest for VegCo, an all vegan grocery store in Phoenix, Arizona. As with any live event I had fun, but also had challenges — like almost catching myself on fire. read...

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What’s in Season, Hangout with the Kitchen Shaman

Posted by on Mar 8, 2015 in Videos | 0 comments

What’s in Season, Hangout with the Kitchen Shaman

This is our Google+ Hangout with the Kitchen Shaman from Sunday March 8th. We discussed what food is in season, working as a cook in the culinary industry, who I am, and what I do. I’ll be having more Hangouts in the future, and am hoping for a co-host to help bounce ideas off of. If you have thoughts, comments, ideas, or questions about food, eating vegan, how to cook something, or how to develop knife skills, please contact me using the form below. I’m willing to help through Skype or Hangouts. The sessions aren’t free,...

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Frozen Food Frenzy

Posted by on Mar 6, 2015 in Holidays & Observances, Uncategorized | 0 comments

Frozen Food Frenzy

It’s National Frozen Food Day (Frozen Food Month, too!) and there are thousands of different kinds of frozen foods on the market, but what is available for a plant-based eater? Not so long ago there were only a handful of products to choose from and it was usually the obligatory cardboard-tasting veggie burger or soy patty.  The companies that are coming up now hold to higher standards and integrity and are gaining a strong following. Here is the mission statement of one of the newer companies, Beyond Meat: read...

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Southwestern Veggie Burgers

Posted by on Mar 4, 2015 in Entree, Recipes | 1 comment

Southwestern Veggie Burgers

There are many, many veggie burger recipes and books with recipes for meatless burgers, so why the motivation to hunker down and make my own? Determination. Every time I attempted making a veggie burger it did not have the right consistency.  It fell apart. It was too wet or not the right flavor. Armed with Southwestern cuisine flavors, I created this veggie patty that pleased both the Spouse and my inner chef. The Spouse advised, “Make the patties smaller, but don’t change the flavor!” read...

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Following the Spice: Nutmeg & Mace

Posted by on Mar 2, 2015 in Herbs & Spices, Ingredients | 0 comments

Following the Spice: Nutmeg & Mace

Spices. We love them. We use them. Nutmeg is a small round seed that comes from the inside of an apple looking fruit. It is encased in the “netting” of mace, another spice that has a variety of culinary uses. Once spices became common and lost their mystique, (sometime between the 18th and 19th centuries) the fragrant and aromatic nutmeg was pushed back into the Bakers rack. After centuries of spicing meats and poultry, it became a base seasoning for desserts. When I was growing up I remember being intrigued by the “baking” spices that my...

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March Food Observances

Posted by on Feb 27, 2015 in Holidays & Observances | 0 comments

March Food Observances

  Spring is in the air (in some parts of the country), flowers are blooming, the air is getting warmer, and it’s time to look at what foods are celebrated in March. Celery is celebrated all month long, and recently there have been reports that this undervalued vegetable has nutritive and curative properties. I’ve long enjoyed celery sticks and nut butter (it used to be peanut, but then, allergies), and dipping them in homemade hummus. Chopped celery is also a base for miraproix, a combination of chopped onions, celery and carrots...

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Chef Demo: Breakfast in the Afternoon

Posted by on Feb 26, 2015 in Cooking Demos, Videos | 0 comments

Chef Demo: Breakfast in the Afternoon

This is my chef demo at the First Annual Arizona Vegetarian Food Festival: I showed the audience how to make breakfast the vegan way: tofu scramble and breakfast potatoes. It was all very delicious and lots of fun. I really enjoyed meeting the organizers of the eventSarah Gross and Nira Paliwoda.  I also got to spend some time with the other chefs, Fran Costigan, the Queen of Vegan Desserts; Chef Jason Wyrick, author of the highly rated book Vegan Tacos and owner of The Vegan Taste; Ali Metzger, owner of Eat Vegan...

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