Meatless Monday: Ful For Love Originally posted on 02/14/2011 for Huffington Post Falling in love is a little like a political uprising. It means allowing change to enter your life, seeing possibility where none existed before. In both cases, it’s about hope. Today, Valentine’s Day, the celebration of love, comes at a pivotal moment for…
Rice in the Sahara – Inviting Everyone to the Table
Meatless Monday: Inviting Everyone to the Table Originally posted on 02/25/2013 for the Huffington Post. My chef friend Amber Antonelli is blonde, beautiful, Californian and professional. She got her start working in the kitchen of one my favorite chefs and inspirations, John Ash. I am short, dark and nervous. I’ve worked with some amazing chefs, but I’m not…
Gado Gado
Originally posted on 07/05/2010 for Huffington Post Going to (GMO) Seed Alfalfa sprouts, the ubiquitous and hairy garnish on wraps and the like, are rarely eaten, rarely even given serious consideration. It’s time we change that. Alfalfa is a small example of a very big issue On June 21, the Supreme Court voted seven to…
City of South Miami Beans With Fennel
Originally posted on 01/06/2014 for Huffington Post Meatless Monday in the City of Pleasant Living This rather fabulous black-eyed peas with fennel is just the ticket for Wednesday, Global Pulse Day, a world-wide celebration of dried beans. Enjoy it wherever you are, even if you’re not in the City of Pleasant Living. To start the new…
Gomen Wat (Ethiopian Collard Stew)
Originally posted 01/26/2015 for Huffington Post Tales From the (Vegetarian Flavor) Bible Food luminaries Karen Page and Andrew Dornenburg wrote the book on flavor. Twice. First with “The Flavor Bible” in 2008 and now with “The Vegetarian Flavor Bible,” born out the award-winning duo’s decision to go meatless. Page and her husband live in a foodie…
Spiced Apricot Couscous
Meatless Monday: Ripe Delights Originally posted on05/07/2012 for Huffington Post. For Jonathan Lovekin, ripe is “the jewel-like color and light reflecting off a golden caramelized quince. For Paulette Phlipot, it’s “the teensy little hairs on a raspberry.” Lovekin and Phlipot, both food photographers, celebrate the physical beauty of produce in their new books — different…
Feeling Pressure for the Holidays? by The Veggie Queen
My Favorite People, My Favorite Recipes: Jill Nussinow Among Jill Nussinow’s day jobs, she’s a registered dietitian, culinary instructor, author of cookbooks including The New Fast Food and pressure cooker pro. First and foremost, though, she is queen — the Veggie Queen. Your inspired source for plant-based eating, Jill combines a royal love of produce…
(Pulse) Power to the People
PULSE INNOVATION MIAMI Pulses (dried beans) —they’re so small, so basic, yet they inspire in me such passion. Beans are nature’s little powerhouses of plant-based protein, they’re cheap, sustaining and sustainable, low carbon, low water, high yield. Beans are among the first crops we cultivated — score one for mankind. I could go on for…
Tunisian Roasted Vegetables
Originally Posted on 07/08/2013 for Huffington Post. Happy anniversary, readers. I’ve been writing weekly Meatless Monday posts. Happy anniversary, readers. I’ve been writing weekly Meatless Monday posts for Seven years now. And they said it wouldn’t last. After the first month, my editor gently asked, “How many different ways can you encourage people not to eat…
A Bottle-Worthy Vegan Feast: Farrotto With Sun-Dried Tomatoes, Broccoli, and Basil
What a Pair: A Bottle-Worthy Vegan Feast Originally posted on Vegkitchen My husband doesn’t so much collect wine as he does enjoy drinking it. And we both enjoy bringing together wine, food and friends. So when he said he wanted to open a magnum of a particular 2004 cabernet, I was all over it. I…
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