Latest Videos
Watch Me Make Rice Paper Rolls on TCL!
I was a guest chef on Twin Cities Live, demonstrating two fun recipes for Salad Rolls- stuffing healthy salads into rice wrappers for light and easy finger food. Hosts Ben Lieber and Leah McLean enjoyed learing how to moisten and roll their own salad rolls.
Salsas from Rancho La Puerta on TCL!
One of the many delicious foods served at RLP is the delicious salsa, served and breakfast and lunch to spoon over everything from eggs to soups. My favorites are the Salsa Macha, Three Chile Salsa, and Salsa Mexicana. I was thrilled when I asked Chef Reyna Venergas to share the recipes for a segment on Twin Cities Live, and she happily complied.
Making Farro and Spiced Pumpkinseed Salad on TCL!
Watch me make a delicious, crunchy, whole grain salad on Twin Cities Live.
Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes
Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.
In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.
The Real Food Journal
Farmers Markets of Minneapolis New Product Roundup
One of the great joys of a Minnesota summer is the Farmer’s Market culture. Sure, they have markets in every state. But here, we only have a few intense months of summery abandon, and strolling the market is one of the summer rituals we just can’t miss. Buying locally grown produce supports local farmers and keeps our local foodshed thriving. Shopping at the many small businesses that sell unique products at the markets supports our homegrown entrepreneurs. Everything is grown and made with so much heart, you really can’t go wrong.
Watch Me Make Rice Paper Rolls on TCL!
I was a guest chef on Twin Cities Live, demonstrating two fun recipes for Salad Rolls- stuffing healthy salads into rice wrappers for light and easy finger food. Hosts Ben Lieber and Leah McLean enjoyed learing how to moisten and roll their own salad rolls.
Need Fast Protein? Prep These Tofu-Chorizo Burritos
As the author of Vegan Meal Prep, I’m always looking for new ways to make food that holds well and tastes great when reheated. This plant-based Breakfast Burrito is one I’ve been making for a while, tinkering with the recipe to get it right. With a blend of crumbled tofu and prepared vegan chorizo, it’s got the protein you need to stay full all morning, and plenty of satisfying Mexican-inspired flavors. Make a batch of Hi-Pro Breakfast Burritos and you can refrigerate them for up to 4 days, or freeze for a month or two.