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Low-Carb Vegan Dinner
I love a cooking challenge, whether it’s gluten-free, no salt, no oil, raw, etc. Recently a good friend was diagnosed with gestational diabetes and was instructed by a nutritionist to limit her carbohydrate intake to 30 grams or less per meal. If you have ever researched how much carbohydrates are in your daily foods, you’d […]
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Potato-Leek & Carrot Soup with Lemon & Dill
I recently started a vegan chef culinary program with Natural Kitchen Cooking School in my beloved former state of New Jersey. One of our homework assignments for the month was to make a recipe out of You Won’t Believe It’s Vegan! by Lacey Sher and Gail Doherty, former owners of New Jersey’s first organic vegan […]
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Swiss Chard & Carrot Strudel
When you are in the mood for some greens and flaky puff pastry, have no fear, Nava Atlas is here! Using her Kale and Carrot Strudel recipe from Vegan Holiday Kitchen, I replaced the kale with swiss chard. I also used Pepperidge Farm Puff Pastry sheets, which are accidentally vegan. I put Daiya cheddar shreds […]