This is George. He came to me as a client wanting to create a vegan product. He brought his “oat almond cinnamon date” topping that he wanted me to help him perfect. After talking to George and getting an idea of what he was looking for we went into my kitchen to fine tune the recipe. There he pulled out all the ingredients he brought for me to use to make a tastier, crunchier vegan raw topping.Continue reading
Come learn to prepare and think about food in a new way. Vegetarian and professional chef, Leslie Cerier, will show us how to easily create delicious meatless food that will satisfy your palate and your body. This is a no-guilt program and you should attend whether you want to dabble with a few recipes or change your relationship with food altogether. There will be tasty samples for you to try and lots of recipes and ideas to take home. Families and all ages are welcome.Continue reading
Get creative and nourished with a wide variety of organic wholesome sweeteners like maple syrup or coconut sugar to make fabulous vegan, dairy free frostings with nut butters and organic dairy free shortenings. And if you are not vegan, you might try blending grass raised organic butter, cream cheese or chèvre with maple syrup, maple sugar, raw honey, or coconut sugar for a luscious frosting. Lots of great choices everyone will love. Continue reading
As vegetarianism continues to gain momentum, organic foods are making their way to the forefront of a health-conscious nation. Author and expert chef Leslie Cerier is crazy about the great taste and goodness of organically grown foods. In her latest cookbook, Going Wild in the Kitchen, Ms. Cerier shares scores of her favorite recipes that spotlight these fresh, wholesome foods.
Going Wild in the Kitchen is the first comprehensive global vegetarian cookbook to go beyond the standard organic beans, grains, and vegetables. In addition to providing helpful cooking tips and techniques, the book contains over 150 kitchen-tested recipes for healthful, taste-tempting dishes–creative masterpieces that contain such unique ingredients as edible flowers; sea vegetables; wild mushrooms, berries, and herbs; and goat and sheep cheeses. It encourages the creative side of novice and seasoned cooks alike, prompting them to follow their instincts and “go wild” in the kitchen by adding, changing, or substituting ingredients in existing recipes. To help, a wealth of suggestions is found throughout. A helpful resource list for finding organic foods completes this user-friendly cookbook.
Going Wild in the Kitchen is both a unique cookbook and a recipe for inspiration. So let yourself go! Excite your palate with this treasure-trove of unique, healthy, and taste-tempting recipe creations.