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Oo la la! Ruby Red Pasta Sauce

Here is a pasta sauce that really defies description: It is piquant, delicious, ruby-red, but no tomatoes! C’est possible? Oui! Inspired by a recipe that the amazingly-talented chef and blogger Christy Morgan says she learned at Austin’s Natural Epicurean Academy in Austin, it is a delicious new entry into your sauce repertoire. I read the […]

Be a Vegan Foodie With Us!

I was so inspired by the idea of making vegan Boursin cheese that I stopped cleaning my kitchen and got out my food processor.  I was cleaning so David Vessey could demonstrate how to make vegan gnochhi (that will come a little later).  But I was watching which is great fun and I saw […]

Supper Club Recipe: Focus on Jackfruit

Growing up in India, Oindrila Mukherjee ate jackfruit as a common side dish.  To help us celebrate the many ways you can cook with jackfruit (read the demo here), she obtained the traditional Bengali recipe for the dish her mom often made.  Note that Oindrila’s dish cuts the jackfruit as opposed to squeezing and shredding […]

Here we go…

I love plant-based cuisine so much I want to share it with others–particularly here in the West Michigan area.  Since I am a professional writer by trade, a weblog seems like the ideal setting and January 1 a great time to start…Happy and healthy New Year to you!

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