Quick — what does this pancake and sustainability have in common? Beans. Tiny as beans are, they have the power to help solve the world’s biggest issues — climate change. Beans are low water, low carbon, high yield. In other words, they require fewer resources to feed more people. Unlike many crops which deplete the…
Do the Right Thing – French Lentil Salad
If you’re concerned about climate change, one of the easiest places to make a positive impact is in your very own kitchen. Lentils are low water, low carbon, high yield, they actually put nutrients back into the soil. They put nutrients in us, too, being loaded with fiber and protein. French lentil salad will fuel…
Banana Bread
Everyone has a banana bread recipe. But they’re not my grandmother’s recipe. Hers was the first banana bread I ever tasted, and it spoiled me for any other. It was tender, moist, banana-intense, racy with vanilla, homey, and comforting. As a child, it did not occur to me banana bread could be otherwise. But as…
Not Your Nonna’s Pasta for World Pasta Day
Today is World Pasta Day, created by the Italians to celebrate the food the whole world loves. How do you pasta? For me, pasta without a drizzle of olive oil for silkiness and gilding seems lonely, It’s probably nothing your nonna would approve of, either. You don’t want to piss off your nonna. I’m stingy…
Seed Food and Wine Festival — November 3-7, 2021
Seed Food and Wine, Miami’s premier vegan fest, is back just when we need it most. Now in its seventh sensational year, the festival kicks off in high gear on November 3 with a Vegetable Kingdom dinner prepared by the king himself, Bryant Terry. The famed Plant-Based Burger Battle takes place Thursday, November 4. I’m…
Miami Flavors – Sofkee
Exclusive! I’m excited to share this Sofkee recipe from Miami Vegan. Celebrate Indigenous People’s Day by enjoying corn, one of the Magic Eight crops Indigenous Americans gifted to the world. (The other seven, btw, are tomatoes, chiles, squash, beans, cacao, vanilla and potatoes). You may know it as polenta; you may know it as grits….
Authentically Autumnal – Roasted Butternut Squash
I’ve received a tsunami of PR pitches about “embracing fall” by buying some pumpkin product or other. Pu-lease. For legit and luscious fall flavor, try this recipe for roasted butternut squash with tahini, orange, and walnuts. It’s got that burnished autumn look you love and those delectable roasty, toasty flavors you crave. Credit goes to…
Night of the Living Dead Curry
You don’t need to be Dr. Frankenstein to bring life back from the dead. You just need the ingredients in a Thai curry or stirfry. A gnarly celery bottom, hairy scallion ends, lifeless-looking dried mung beans, the spiky top of a pineapple and other vegetable and fruit scraps you usually discard will come back to…
Miami Favorites — Cuban Black Beans
It’s #NationalLatinHeritageMonth, so celebrate with the #Latinx flavors we love like these Cuban Black Beans. Flavorful, protein-packed black beans are paired with cumin, paprika, garlic, and of course, jalapeno because we like it a little spicy! This Cuban Black Beans recipe will be in my forthcoming book, Miami Vegan: Succulence and Sizzle in the 305,…
Down and Dirty Rice
New Orleans has its own cuisine shaped by what grows there, but also by the people who live there. Dirty rice is as old as the city itself and was a dish invented in the kitchens of resourceful cooks to avoid waste and turn less desirable ingredients into something amazing. It’s a dish that satisfies…
- « Previous Page
- 1
- …
- 5
- 6
- 7
- 8
- 9
- …
- 44
- Next Page »
