Sweet on Yams

Photo of yamsOne of my favorite things about any holiday meal is the ever present yam dish. When I was a kid growing up my mom would serve them at Thanksgiving baked in a sweet syrup and again at Christmas time mashed with cinnamon and pecans mixed in. I was never really sure if the holiday yam dish was a side item or dessert, so I always enjoyed two servings or more if there were any left over. Continue reading

Homemade ‘Kitchen Scrap’ Vegetable Stock

Picture of Vegetable BrothI was walking through the store today and noticed all the holiday displays were already up, and it is not Thanksgiving yet! No matter what holiday you celebrate; Christmas, Hanukkah, Ramadan or Yule, there is one thing that all of us need in the kitchen – vegetable stock.

You can go to the store and spend $3-4 dollars for a 16 ounce carton of broth that is altered with too much salt, sugar Continue reading

New Cooking Academy Offers Special Programs in Raw Foods & Vegan Cuisine

Photo of Chef Mark ReinfeldAs more people look to eat healthy food there’s an ever increasing focus on heart healthy plant based wonders of raw food and vegan cooking.

Mark Reinfeld, chef extraordinaire and best-selling author of numerous Vegan cookbooks, including the recent 30 Minute Vegan series, Continue reading

Happy Cook Something Bold and Pungent Day

Beyond Meatballs with Garlic Mashed Potatoes and Onion GravyThis is one of my favorite culinary “holidays”. Cook something bold and pungent day is the brainchild of Thomas and Ruth Roy (1). Cooking something strong and deliciously stinky is really a great way add pizzazz to a cold and dreary November night. It is also a great way to get your culinary creativity flowing as we roll into the holidays. Continue reading

Black Bean and Quinoa Tofu Scramble

black bean and quinoa tofu scrambleAlmost every plant-based blog, cookbook and YouTube cooking channel has a recipe for tofu scramble – now it’s my turn. Tofu scramble is one of those dishes that is a staple for breakfast in my house, but it doesn’t have to be boring. For this recipe, I used black beans and quinoa to add more protein and substance, then spiced it up with a pinch of cayenne pepper and topped it with salsa to give it a little southwest flair.  Continue reading