The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Artichoke Muffaleta Po’ Boys Ingredients 3 scallions, chopped 1 garlic clove, crushed 1/3 cup pickled vegetables, well-drained 1/3 cup pimiento-stuffed green olives, well-drained 1 tablespoon olive oil 1 […]
plant-based
Why a Plant-Based Diet?
I strongly believe that eating “animal-free” is healthier for us, the planet and, of course, the animals. The easier it is to adopt a vegan lifestyle, the more people will choose it. Many home chefs are now looking to add more vegetables into their weekly menu plan, serving at least one wholly plant-powered meal each […]
Wonderfully Raw Gourmet Delights Coco-Roons
Have you wandered the snack aisle at your grocery store lately? There are dozens of products but none of them offer any nutrition at all. Preservatives. Chemicals. Added sugars. Artificial ingredients. Reading the labels on some of these products is like reading a science experiment. For the longest time, I resorted to making my own snacks […]
My Top 5 Go-To Vegan Meats
There’s nothing like the feeling of fueling yourself with nutrient-dense, plant-based, whole foods. But, let’s face it: every now and then we all probably crave some convenience food. And some of us even crave the nostalgic tastes of our favorite meaty dishes from our pregan days. I’m all about bright and colorful salads, homemade bean […]
Roasted Tomato, Garlic & Greens Farro Salad
I fell in love with farro on one of my first visits to Chrissie Hynde’s now-defunct Akron, Ohio vegan restaurant, The VegiTerranean. Chef Scot Jones, now with Crossroads Kitchen, created a farro salad that had asparagus, roasted tomatoes, onions, and some type of bitter greens. I loved it. So when The VegiTerranean closed, I decided […]