Monthly January, 2019
I made a spread of dishes from Plant Based Meats, Hearty, High Protein Recipes for Vegans, Flexitarians, and Curious Carnivores, and they made a big splash on TCL!
Everybody is in a hurry these days, especially when it comes to getting a meal on the table. I get it. I love writing recipes that people will actually use, not just aspire to make. Time is of the essence. In that spirit, I’m sharing this easy Creamy Pumpkinseed Cilantro Dip with Roasted New Potatoes.
As a recipe developer, I pay attention to the food trends that are on the move. Some are absurd, like unicorn food, or charcoal in everything. But some flavors rise to the top by just being good. The latest seductive combo I’ve been flirting with is the merger of chocolate and tahini. Chocolate Tahini is
Big Fat Sushi Rolls Do you ever feel that sushi is too precious? The most authentic sushi comes to you in tiny bites, designed to make you really appreciate what’s in your mouth. But sometimes, you just want a big fat sushi roll. Americans love sushi, and we want our food Texas-sized. This roll is
Watch me live on KARE 11 with Pat Evans. The Plant Based Meats Cookbook is making waves!
Listen to my interview on The Weekly Dish with Stephanie March and Elizabeth Ries. I’m in the second hour on January 5th, talking about Plant Based Meats, and eating more plants in 2019!
Peanut Butter and Chocolate Crispy Bars Are Calling Your Name! My neighborhood grocery store folks know how our minds work. When you stand in line at the register, they have thoughtfully provided a stack of appealing, easy to grab treats, to tempt the hungry shopper. I must admit, I’ve gazed longingly at the peanut butter