• Following the Spice: Star Anise
  • Creamy Coconut Polenta Cakes
  • Break Out the Basket, July is National Picnic Month
  • National Icce Cream Day the Vegan Way
  • Skills of a Chef: How I learned to be a Control Freak
  • National Grilling Month: BBQ Tofu and more!
  • Crispy Fried Vegan Onion Rings
  • Why are You Crying Chef: All about Onions

We Have a Newsletter: Kitchen Shaman’s Kitchen

Posted by on Jul 30, 2015 in News | 0 comments

We Have a Newsletter: Kitchen Shaman’s Kitchen

Everything you love about our blog (food facts, cooking tips, food history, and, of course, food porn) will soon be available in a monthly e-newsletter: “Kitchen Shaman’s Kitchen.” Each issue will include the following: tips & tricks featured ingredient(s) food holidays food porn Kitchen Shaman news In addition to the newsletter, you’ll get advance announcements of new projects we have in the works, including our next e-cookbook. Plus, if you subscribe now, you’ll get five restaurant-quality recipes (all...

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Following the Spice: Star Anise

Posted by on Jul 27, 2015 in Herbs & Spices, Ingredients | 0 comments

Following the Spice: Star Anise

We are back on the Spice Road and this time looking at star anise. What makes this licorice tasting spice so popular, even today? History/Lore Star anise is a spice that hails from southwestern China. It spread through Indo-China and Japan, ultimately finding its way into Europe and the rest of the world by the late 1500s. It is a medium-sized evergreen tree from the magnolia family. The fruit creates a star shape that can have up to eight points on it. The seeds are contained within this casing. The plant itself is highly decorative and can...

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Creamy Coconut Polenta Cakes

Posted by on Jul 22, 2015 in Entree, Recipes | 0 comments

Creamy Coconut Polenta Cakes

In the world of professional cooking being able to make a good polenta is just as important as mastering the art of risotto. The careful watching of the pan. The constant stirring. Adding the fat and the liquid at just the right time. Turning out the polenta. Setting it. Then there’s the second stage, after the maize concoction has cooled, when it is cut into squares or rounds and seared. Served with some sort of rich stew, polenta offers the diner food of substance, food that will “stick” to your ribs. read...

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Break Out the Basket: July is National Picnic Month

Posted by on Jul 20, 2015 in Holidays & Observances | 0 comments

Break Out the Basket: July is National Picnic Month

 It’s time to get out the picnic basket because July is National Picnic Month. What is a Picnic? A picnic is an outdoor gathering where food is brought by the attendees and shared. Picnics have evolved over the last several centuries. Thought to come from hunting banquet feasts of medieval times, the modern picnic resembles nothing of the pomp, clothing, and posturing these gatherings surely facilitated. The name “picnic” first appeared in 1748 and was originally used by the French. The name itself has not changed, but certainly the...

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National Ice Cream Day the Vegan Way

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

National Ice Cream Day the Vegan Way

July 19th is National Ice Cream Day and in this heat nothing tastes better than creamy frozen goodness. Even vegans can celebrate the many forms and varieties of ice cream with all the choices we are presented with today. In the spirit of celebrating not only National Ice Cream Day, but also National Ice Cream Month, I thought I would share some of the most awesome vegan ice cream I’ve eaten over the years. These few photos do not include Almond Dream bites, or some of the other packaged ice creams I’ve sampled over the years. It...

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Skills of a Chef: How I Learned to be a Control Freak

Posted by on Jul 13, 2015 in Cooking Skills | 0 comments

Skills of a Chef: How I Learned to be a Control Freak

As an experienced professional, people always ask me what makes a good chef.  There is no simple answer as a good chef possesses numerous skills. This is the fourth in my series of articles addressing those skills. Part 1 covered knives. Other skills include palate, plating, and managerial ability.  Today I’m talking about Organization, how chefs keep their kitchens cleaned, organized, and running smoothly through ordered chaos There is a control freak in every chef. I don’t care how humble, how calm they may appear, chefs like...

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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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