I created this recipe especially for a cooking demo I for the fall 2016 Herbivore Festival at Crafton Hills College in Yucaipa, CA. To celebrate the most popular flavor of fall, pumpkin, I created this familiar and flavorful pumpkin mac & cheese with green chard and toasted pine nuts. With the holidays just around the corner, this dish would make a great side item at any dinner party or served with a nice side salad, it could be a stand out entrée – Happy Fall! Continue reading
I created this recipe especially for a cooking demo I did at the second annual Herbivore Festival at Crafton Hills College in Yucaipa, CA. Since the festival is held the first week of May, and very close to Cinco de Mayo, I offer this variation on the traditional nacho.
This variation is inspired by the history of nachos which originated from the city of Piedras Negras located in Coahuila, Mexico around 1943. Continue reading
A few weeks ago a nice lady from London, England sent me a message saying that she had just become vegan but was having trouble finding vegan options where she lived. I asked my little sister about this, she is also vegan and has traveled extensively in the U.K. She confirmed that “Londoners get vegetarian but they don’t really understand vegan.” While I have not yet made a trip “across the pond”, I do know that they love their beans…especially Heinz Beanz. Continue reading
Not only is today Meatless Monday but it is Cinco de Mayo, which commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.(1) Hardly a day goes by where I don’t eat beans…or Mexican food. Refried beans are one of my favorite go-to foods. They are great for a quick snack, heated up with and served with some tortilla chips, or as a side dish with your favorite Mexican meal. Continue reading