History Lesson Originally posted for Huffington Post on 03/18/2010 With frantic schedules, fast food and frozen entrees, Thanksgiving may be the one day of the year we return to the kitchen. And in so doing, we return to ourselves. We connect with the people who matter in our lives by inviting them to our table for a…
Seven Seed Quinoa With Spinach and Sesame Dressing
Seed Food and Wine Festival — The Seed That Started Big Gets Bigger Originally posted for Huffington Post on 10/24/2016 Seed Food & Wine is back for its 6th fabulous year, with our signature Burger Battle happening Thursday, November 7 and a whole wild weekend of plant-based parties and more. Come meet me Friday November…
Night of the Living Dead Curry
Originally posted for Huffington Post on 11/06/2017 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…
Kamut with Lemon and Mint
Planet-Based for Life on Earth Left out of the controversial beef’s-not-so-bad-for-you study is meat’s environmental impact. Because that’s not the story anyone wants to hear. Livestock production accounts for over 14% of greenhouse gas emissions. The issue isn’t about meat or personal health. It’s about life on earth. That’s a pretty compelling story. I just…
Hominy, Bean and Green Chili Stew
“. . . everything on the earth has a purpose, every disease an herb to cure it, and every person a mission. This is the Indian theory of existence.” — Mourning Dove (Salish), 1888-1936 Christopher Columbus gets all the fanfare today, but it’s the Native Americans who gave us: corn chilies potatoes beans squash tomatoes…
Caribbean Red Beans and Rice
Hurricane Dorian has crushed the Bahamas. Please support relief efforts including Chef Jose Andrés and his nonprofit World Central Kitchen, providing meals for the survivors and first responders. Bahamasstrong Yum Caribbean Red Beans and Rice Yield: Serves 4 to 6, doubles like a dream The recipe can be made entirely in advance and reheated when…
Bulgur with Kale and Spiced Chickpeas
No Power? No Problem. Real Vegan Eats After Irma Originally posted on 9/27/2017 for Huffington Post Hurricane supplement. We’re heading into Labor Day weekend. I hope it’s sunny days and clear skies for you. But all of us on Florida’s east coast are bracing for Hurricane Dorian. Stay safe and nourished, fellow Floridians. We love…
My Favorite People, My Favorite Recipes: Tasting the American Dream with La Cocina
Nafy Flatley was born in Senegal, but, she says, “I was looking for my American dream.” She came to America for college, settled here, married and raised a family here, and thanks to La Cocina, has her own business here. La Cocina, the Bay Area incubator kitchen, empowers low income home cooks to launch women-owned…
Dengaku and Oshitashi
Forks Over Knives Originally posted on 06/06/2011 for Huffington Post As a devoted member of the vegan tribe, I always wonder about the best way we can get our message across. Frankly, I worried Forks Over Knives wasn’t it. I’m totally behind its premise — going vegan beats heart surgery — but it doesn’t make…
Juneteenth Bowl
Sorghum — An Ancient Grain Gets Some Modern Love Originally posted for Huffington Post on 6/13/2016 This Sunday it’s a double party. It’s Father’s Day and it’s Juneteenth, Africa American Emancipation Day, commemorating the end of slavery. What to serve at this celebration? Sorghum. Don’t know about it? A gift from Africa, this gluten-free ancient grain goes back…
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