• Stuffed Cremini Mushroom Caps
    Stuffed Cremini Mushroom Caps
  • Date Nut & Energy Ball
    Date Nut & Energy Ball
  • How to Clean a Mushroom
    How to Clean a Mushroom
  • Chocolate and Red Chili Quinoa
    Chocolate and Red Chili Quinoa

Falafel: Crunchy Vegan Comfort Food

Posted by on May 20, 2016 in How to, Recipes | 2 comments

Falafel: Crunchy Vegan Comfort Food

There are times that the camera comes out and I record the food that I cook, the recipes I’m working on. With the release of my new e-cookbook Things Vegans Fry, I created the video below, “How to Make Falafel.” What makes it special besides the fabulous falafel is that a friend of mine makes an appearance and tries fresh out of the fryer falafel, which I am really happy about. I’m also thrilled they loved my crunchy little bits of fried fava beans and chickpeas. read...

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Tofu Scramble Breakfast Stack: This just might be a thing

Posted by on Apr 27, 2016 in Breakfast | 0 comments

Tofu Scramble Breakfast Stack: This just might be a thing

Some days I’m just lazy. I want to to cook fast and easy. I keep a mix of seasonings and herbs around just for this reason. Other times I’m inventive and coax amazing flavors out of the food I’m cooking. There are those times when I’m really just trying to make the plate look pretty like I was taught. Not easy when there are hungry stomachs who just want dinner! So the other day I got up and made tofu scramble. Pretty easy. A little chopping, then sauting, add some seasoning, add the tofu and turmeric, and there you go, scramble. Usually, I make breakfast potatoes too, with onions and peppers. I decided to make the round kind on this day. After everything was cooked, I made our plates and we sat down to eat. I was really enjoying this meal I created while staying in Kansas. So was the spouse. And then, for some unknown reason, I started putting a little of the scramble on the potato. Mind you there’s a little vegan cheese on there, so it’s a bit gooey. Then I stuck another potato on top of the scramble, then more scramble, then another potato. And took a bite. read...

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What do Vegans Fry?

Posted by on Apr 14, 2016 in Books, Cookbooks | 1 comment

What do Vegans Fry?

Writing a cookbook truly is a labor of love. One has to think about a theme, work on recipes, write out descriptions, take pictures, have the recipes tested, and then put everything together. There is editing involved. And formatting. And then all the social media. And this blog post. And more social media. And getting you to tell all your friends about this fabulous cookbook that they want. Amazing, right? It took a better part of a year to create Things Vegans Fry. Some of it was circumstantial: needing surgery, dealing with pain levels, and not being able to cook as much. Then there was pushing each other to edit, rewrite, and otherwise do the backend things that make books possible. read...

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Food and Fun at the Vegan Street Fair 2016

Posted by on Apr 5, 2016 in Events, Festivals | 0 comments

Food and Fun at the Vegan Street Fair 2016

There’s a vegan pulse in Los Angeles, CA. Restaurants abound that cater to the raw food lovers, the juicing crowd, vegans, and vegetarians. Many restaurants have a vegan choice on the menu because of the high demand.  And recently, The Vegan Street Fair brought many of these venues together in one happy Vegan Street Fair. This is what it states on their website,  “Its a place where local vegan and vegan-friendly restaurants and vendors come together to serve you bite-size portions of vegan eats all in one place.” read...

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SoCal Chocolate: Chocxo

Posted by on Mar 25, 2016 in Restaurant Reviews | 0 comments

SoCal Chocolate: Chocxo

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. I am a chocolate lover and I search out the places that serve above and beyond commercial, Americanized, or even European varieties. It is part of being from the Southwest, raised so close to the land of the Aztecs (read this article if you want to know about chocolate and the Aztecs). read...

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Time to Make the Guacamole

Posted by on Mar 9, 2016 in Condiments, How to | 0 comments

Time to Make the Guacamole

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. They go on my sandwiches, on my burgers, in my salads. And the amazing spread guacamole flavors my burritos and tacos. read...

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Lets Talk Spices, New on YouTube

Posted by on Mar 4, 2016 in Educational, Videos | 0 comments

Lets Talk Spices, New on YouTube

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’ve read books that anyone outside of food anthropology probably won’t read. Even my chef compadres don’t read the tomes I’ve scanned. I have learned facts — and some pretty cool legends — through this research.  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. read...

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March Food Observances: 2016

Posted by on Feb 29, 2016 in Holidays & Observances | 0 comments

March Food Observances: 2016

 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. I realize this is just in my little corner of the world. Southern Arizona is very warm and very close to Mexico. As I write this it is still February and 80 degrees outside. Don’t hate me, there’s a reason I live here. Listening to bird song today made the writing chore more pleasant. What can we all look forward to in the month of March? Well, there’s all sorts of food holidays going on. First up, it’s the Month of Celery. This ribbed, green vegetable has been in season for a couple of months and March is the height of harvest. Unfortunately it’s not a vegetable that freezes well. So I guess I need to make some soups. In the meantime you can celebrate by making Ants on a Log, or stuffing celery with your favorite vegan cheese and herbs and serving them as appetizers. Dice it up in soups, use it in salads. Have fun! read...

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Stuffed Mushroom Caps, the Vegan way

Posted by on Feb 10, 2016 in Appetizers, Recipes | 0 comments

Stuffed Mushroom Caps, the Vegan way

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. I used to have to make these by the hundreds when working in banquets at the 5-star resort. They are the perfect bite to whet the appetite. I figured out a great way to veganize the traditional stuffing made from animal ingredients. read...

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February Food Observances 2016

Posted by on Feb 4, 2016 in Holidays & Observances | 0 comments

February Food Observances 2016

It’s been a long couple months with healing from shoulder surgery. I did not plan to fall down on the job, but it really was painful to even type. I’m finally getting back to doing what I love, and what I hope you love to read about: Food! In all its glory and greatness. You might still have to wait a little while for new food photos, but I do have a few surprises lined up for your reading/cooking pleasure. 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. Strawberry jam and strawberry syrup are both ridiculously easy to make. When the clam shell (equal to 1 pound) comes down to .99 cents US, I’m at the stove with four or five pounds of these delicious tasting berries and some sugar. It’s also Celebrate Berries Month, so I’ll probably tackle a mixed berry compote for sopapillas. read...

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