Every week, I boil a few sweet potatoes to incorporate into my hubby’s power breakfasts. I mash them up, and sometimes I add them in his pancakes, or even oatmeal. Sweet potatoes are fantastic because they give him that good carbohydrate that he needs as fuel for his Ironman training. They’re also full of fiber and vitamins A, C, B6, and potassium. I always tell my students to eat a rainbow of colors of fruits and vegetables daily, because each… Read more »

This weekend, Blizzard Jonas came into town. In the past couple years that we’ve been here, the most I’ve seen is about 8 inches of snow, which is a lot for this Cali native. In TWO DAYS, we had almost 30 inches of snow – it was crazy! Some cars in my neighborhood were buried in snow, and by that, I mean you could only see the roof of the car. Thank goodness for midshipmen from the Naval Academy, who… Read more »

I made these yesterday when I met up with my sweet and funny friends, Alexis and Sarah, and they told me I had to post the recipe to the blog. Well, here ya go, ladies! This turned out to be way better than running out to get donuts, because that would have been slightly out of the way. Ain’t nothing wrong with donuts, though! Maybe next time. 😉 These muffins are great – moist, not cloyingly sweet, fresh with bananas… Read more »

A staple in my fridge these days is cooked lentils. I buy them pre-packaged, and even though I do have dried lentils to put in soups and chilis, this saves me about 20 minutes, which I so desperately need sometimes. Cooked lentils are so versatile that you can use them in the same way you’d use ground meat in a recipe. Lentil tacos, lentils with rice in burritos, lentil sloppy joes (I make this recipe over and over again, and… Read more »

This dish just screams “fall food!” It’s vibrant in fall colors, earthy, rustic, and packed with nutritious whole grains and plant love. I thought of this dish when I was prepping my menu for a cooking class, with the theme “Falling for the plant-based meal.” The same night I was making this dish, we were supposed to go out for dinner with some friends. But the day turned into a wet and rainy one, and we decided to forego walking… Read more »

These tacos are a great way to introduce vegan food to a crowd that doesn’t normally consume things like seitan, tofu, and tempeh. I served seventy of these (SEVENTY) to my friends at church the other day, and was elated when I got great reviews (because, honestly, I get a little nervous before I do things like this). I got comments on how they tasted so flavorful and “meaty,” and out of seventy tacos served, only one person said that… Read more »

This has got to be one of my all-time favorites. Who says there aren’t enough protein options when it come to vegan food? You’ve got beans, legumes, tofu, tempeh, edamame, and seitan, to name a few. Seitan is actually vital wheat gluten, mixed with seasonings and water or broth, and then either steamed, baked, or simmered. You can then slice the seitan thinly to make stir-fries, or cube it to make stews. In this preparation, I simply mix pre-made seitan… Read more »

You’ll hear a lot of vegans gripe about how others will ask them, “Well, if you don’t consume any animal products, how do you get your protein?” They gripe about it because it’s SO EASY – a no-brainer, really, and if you include a variety of different plant-based foods into your eating, it’s really a non-issue. Let me just give you a little list of vegan, protein-providing foods out there – beans, legumes, lentils, nuts and nut butters, oatmeal, seeds,… Read more »

I really try to limit making this, because when I do, I tend to grab a spoonful of it every time I open the fridge. By the time I realize it, most of it is gone! Ack! So embarrassing. Even though I’m a newbie when it comes to vegan cuisine, I have found that everything I’ve taught in my cooking classes has been LEGIT with the vegan community out there. This cherry crisp, for instance. I taught this a few… Read more »

A while back, I made some really decadent sweet potato biscuits, spread with a maple butter I whipped together. They were seriously the hit of the party, and soon I had requests to make it at other functions. Well, too bad those were full of saturated fat from cow’s milk and butter, and I don’t bake like that anymore! But I’ve discovered my secret weapon when it comes to reproducing a flaky, tender crumb – I use Earth Balance vegan… Read more »