Adapting my recipes to what’s in season, mixing and matching ingredients by color, mood, & desire is a major theme of my vegetarian cookbooks, classes & meals.
Hazelnuts and cinnamon make this vegan, gluten free granola taste like a sweet cookie, and the subtle chocolate-flavored brown teff flour also adds to the yum, calcium and iron. This snowy [...]
Today for lunch I reinvented my falafel recipe. Vegan and Gluten Free, this flavorful meal was a celebration of cooking with spices. In my (sold out, 5 day) hands on farm to table, [...]
MMMMM Sweet Potato Pie! You can be creative making pies. Make different pie crusts and mix and match the filling. I like to bake sweet potato pie with a pecan cookie crust. And you can use sweet [...]
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 [...]
Cloudy, chilly, days call for comfort food like this coconut curry vegetable lentil soup and brown basmati rice. By frying up spices like turmeric, cinnamon, cumin, cayenne, coriander in ghee or [...]
Creating from my heart, I made this no bake Maple Chèvre Cheesecake with a raw almond date pie crust. Decorated the pie with organic dried pineapple and organic goji berries. In honor of my dear [...]
Hot out of the oven, served on a bed of French Lentils, these sweet and spicy carrots and yams looks elegant with a cooling touch of yogurt drizzled over it. An easy to prepare beautiful [...]
Take your pick of seasonal organic fruits: blueberries, peaches, apples, cranberries, and mix and match with a some dried organic fruits like dates or mangoes, for extra sweetness and [...]