This curry is easy and quick to make, especially if you cook it in an Instant Pot. I took some liberties with the spices, as berebere is an Ethiopian spice. If you don’t have any, add a touch of cumin, clove, and cayenne. You can use any kind of vegetables–those in the recipe are what … Read more
I made my first vegetarian mushroom nut loaf back in the 1970s. Back then it was filled with cheese and seemed like a ton of work. Much as changed since then: no more cheese, and I have a food processor to grind the nuts and a great chef’s knife for chopping other ingredients. It no … Read more
I haven’t posted much lately. I’ve had a slow recovery from hand surgery on March 30, which has limited my computer time. Basically I had to chose between computer and kitchen–guess which one won! Much of my time in the kitchen has been focused on completion of my Professional Plant-Based Chef certification program at rouxbe.com. Toward … Read more
I first had this dish when my dad made it for me. He was looking for a vegan dish that everyone in the family might enjoy, and this arugula pesto certainly is a crowd-pleaser. My dad found the recipe on the Food Network website. Whenever we get a nice bunch of arugula, this is the … Read more
I got my first spiralizer in 2008. I had just switched to a plant-based diet, and very quickly started eating 85% raw foods. Then, somehow, the spiralizer was pushed to the back of the cupboard and I forgot about it. With my increased focus on nutrient-dense and unprocessed foods, the spiralizer has once again become … Read more
Stuffed portobello mushrooms have been my favorite holiday meal for years. I’ve made them with wheat bread stuffing and cornbread stuffing, with and without nuts, and with and without tofu. I’ve topped them with mushroom sauce and red pepper sauce and gravy and vegan cheese. This year, with little time to cook and tiny kitchen … Read more
The days are getting cooler. Where I live, in the highlands of Guatemala, cooler means that the temperature outside has dropped from 78 degrees F to 68. Brrrr. Time to make my favorite tempeh vegetable chili! In addition to being hearty and satisfying, this chili is packed with nutrition. It’s a sneaky way to get … Read more
My family loves pasta. I’m always trying new pasta dishes that are low in fat but still satisfy my dad, who loves high-fat, creamy dishes. This vegan pasta alfredo fits the bill perfectly! It comes together quickly and is incredibly satisfying. It does have some oil to make a roux for the sauce, so keep … Read more
I hesitate to call this a meatloaf. I didn’t like meatloaf much back in my meat-eating days, and I love this savory mix of lentils and vegetables. For many people, however, meatloaf was a comfort food and they are looking for a vegan substitute. So here’s my version of a Savory Vegan Lentil Meatloaf. I used … Read more
I’ve been making pizza since my teenage years. I always struggled with getting a nice, thin, crisp crust that isn’t tough and over-baked. Then I went to a vegan restaurant in Guadalajara, Mexico, that served a pizza with a cornmeal crust. It was crunchy without being tough. It was flavorful without overpowering the toppings. It inspired … Read more
Years ago, even before I went vegan, I regularly made a roasted butternut squash ratatouille. I don’t even remember where the recipe came from, but it was always a hit with guests. When I moved to Guatemala, I forgot all about the butternut squash version of ratatouille because I could rarely find the squash here. … Read more
Today is Father’s Day in Guatemala, and tomorrow is my dad’s 80th birthday. I decided to make a pizza to kick off our weekend of celebrations, and the result was the best pizza I’ve ever made. Ever. My omnivore dad and my almost-vegan husband agreed that it was spectacular. I’ve tried all kinds of vegan … Read more
I’d been looking at enchilada casserole recipes for a while, but hadn’t found any that really called to me. So I started playing, and this was the result. Though enchiladas are a Mexican dish, I gave the casserole a Guatemalan twist by using refried black beans, which are a staple here. Most veggie enchilada casserole … Read more
The recipe comes from the deli at the Ocean Beach People’s Food Co-op in San Diego, California (my home town). My family has shopped at People’s for decades. The recipe was published in the local newspaper years ago, and the sauce is still a favorite for everything from dipping raw veggies to serving with artichokes to … Read more
One of the favorite dishes served at Lake Villa Guatemala is our scrumptious zucchini lasagna. I often make this ahead so it can be easily served on days when I’m out exploring Lake Atitlan with guests. This lasagna is a complete meal itself but goes great with a crisp salad made from greens harvested from our … Read more