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….
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…
Fun with Bún – Vietnamese Rice Noodle Salad
Forget cinnamon buns and (plant-based) burger buns. This is about Vietnamese bún, a refreshing rice noodle bowl to beat the summer heat. It’s madly versatile, relying on fresh vegetables and fresh herbs by the handful. so make the most of local summer produce. Asian rice noodles, vegetables and herbs are tossed with nuac cham, Vietnamese…
A Handful of Magic – Greek Yellow Peas Porridge
Greek Fava is a traditional veggie dish that makes a great starter, light meal and would look gorgeous on a vegan charcuterie board. Despite the name, Fava is actually made with yellow peas. In the tale of Jack and the Beanstalk, Jack’s life changed when he traded his cow for a handful of magic beans….
Grilled Vegetables – Grits or Polenta Cakes and Zucchini
Grilling — a summer tradition. But guys, the heatwave has been relentless and deadly. It’s just too hot to stand in the heat over an open fire. It’s not safe and it’s not fun. Very well, if you must grill, I recommend consulting grillmaster, Steven Raichlen. Usually Mr. Meat Man, he finally gives vegetables their…
Sexy Summer Salads and The Chef’s Garden
Green, garlicky ramps, luscious, earthy morels, and delicate, herbaceous fiddlehead ferns sing of spring. But Miami produce they ain’t. This goodness comes from The Chef’s Garden, one of three fabulous sponsors of this Wednesday’s Sexy Summer Salads class with Chef Taffy Elrod and me. Photo by Yossey Arefi and Michelle Demuth-Bibb Chef Elrod and…
Eating Down The Greens
There comes a time when watering my vegetables isn’t enough. That time is May. Much of the country is just starting to warm up, but in Miami, it’s already summer-hot, and my dill, mustard greens, spigarello and arugula were fast going from green to brown. So it’s time for hortopsomo. Sounds like a rare…
Making Every Day Earth Day
This Thursday is Earth Day, that time of year when we remember, oh, yeah, gotta do something about the planet. Here’s an easy answer – eat plants. Some of the most ardent plant-based people I know got scared straight — health issues or having the veil of factory farming ripped away. Every reason to eat…
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