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  • Green Bean Salad with Red Onion & Tomato

    I’m always pleasantly surprised when I find mainstream chefs highlighting vegetables in their recipes, and particularly when their dishes are “accidentally” vegan. Some pre-vegans like to think they don’t eat vegan meals or sometimes scoff at the idea that there isn’t any meat or animal by-product in an entree, when in fact people eat “vegan” […]

  • No Mayo Potato Salad

    A couple of years ago, I had the pleasure of tasting this amazing potato salad when another veg friend, Nicole Nelson, brought it to a local home brewers’ event. I was also pleasantly surprised that the recipe did not include mayonnaise, as I’m not a huge fan of mayo-based salads. Nicole was generous enough to […]

  • To Natural Kitchen Cooking School, With Love

    I am participating for the third year in Vegan MoFo, a month long vegan food extravaganza from vegan bloggers around the globe focusing on delicious food for the month of September! I was fortunate enough to recently graduate from the Natural Kitchen Cooking School, one of the few vegan chef culinary programs in the United […]

  • Summer Collard Wraps

    For our “Kitchen Pharmacy” weekend at the Natural Kitchen Cooking School, we received The Balanced Plate by Renée Loux. This was a pleasant surprise as it is not a book I already owned, nor was I familiar with the author. The book focused on whole foods, macrobiotic living, and healthy living tips. I chose to […]

  • Blueberry Polenta Cake

    When I took the first few bites of this dessert at the Natural Kitchen Cooking School, I wasn’t impressed. I’m used to much sweeter desserts and typically don’t consider something a dessert if it doesn’t have chocolate infused somewhere. The more I ate though, the more I started to enjoy this different take on polenta. […]

  • Zucchini Rice Cakes

    One of my favorite recipes we made recently at the Natural Kitchen Cooking School were these fabulous zucchini rice cakes! Using a base of cooked brown rice and delicious seasonings and fresh parsley, these cakes were cooked on a cast iron skillet and came out to perfection with a crunchy outer coating. We topped them […]

  • Kinpira Style Vegetables

    My last weekend of homework for the Natural Kitchen Cooking School is quite bittersweet. This weekend of recipes was titled “Kitchen Pharmacies” and focused around home remedies and other great-for-you foods. An interesting dish that I never made or tried before attending this culinary program was kinpira style vegetables, which is a Japanese style of […]

  • Spiced Blueberry Cobbler

    I’ve had Ani’s Raw Food Desserts cookbook by Ani Phyo for awhile now and have made a handful of recipes from it. It was a pleasant surprise to see this book in our goodie bag for our April classes at the Natural Kitchen Cooking School. Armed with the task of picking one recipe from the […]

  • Tempeh Mock Tuna

    Dead tuna fish sandwiches were always hit or miss with me back in my pre-vegan days. I have never tried to make a mock version of it either until we were assigned to do so in our Natural Kitchen Cooking School program. I was amazed that I enjoyed an adapted version of this recipe so […]

  • Green Bean Beet Salad

    The consistent assumption about vegans is that we must eat boring salads all the time. During our April weekend of “Foods in a Flash” at the Natural Kitchen Cooking School, we learned how to make an amazing salad that was far from the normal green house salad one would expect us to be munching on. […]

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