Being a vegan is great all year round but it is never more fun and exciting than in the spring. As the world wakes up from winter, markets are bursting with spring produce. Asparagus, peas, radishes, carrots and vegetables in all the colors of the rainbow are coming into season. It’s time to make something fresh and tasty and let your mouth know it is
Salad Days
Late spring and into summer is made for eating salad. The weather in most parts of the country is perfect for growing abundant amounts of lettuce and other veggies. Here in California, we have been enjoying salad for days, and my sister, who lives in New York, told me that her salads have been amazing. I recently picked up this massive head of lettuce, and
Summer Salads Video: Teaming up with Food Guru
I know that it’s been beyond a long time (how about eons?) since I have posted on my blog. I am truly afraid to think about how much traveling I have done since the beginning of May. I know that in July I was home for a total of 7 days (and here I am heading off to Oregon to present pressure cooking and more
Tangerine Miso Dressing
People have often heard me refer to winter as “apple-pear-citrus” season. And the part that I like most about it is the abundance of juicy, sweet citrus fruit. So, when Whole Foods asked if I would like to point out the differences between satsuma tangerines and clementines, I thought, “Why not?” since it will have me eating and thinking about these sweet, orange gems. As
Chilled Cucumber Dill Soup
Chilled Cucumber Dill Soup Serves 4 There is something so incredibly refreshing about the combination of cucumbers and dill. Chilling the soup amplifies the effect even more. 3 medium, or more juicy, fresh, cucumbers 1 tablespoon chopped fresh dill 2 teaspoons Dijon mustard 1/2 teaspoon sherry or champagne vinegar 2 tablespoons vegan sour cream Freshly ground black pepper 1 teaspoon mustard or cumin seeds, toasted