Vegan goat cheese makes 4 2-inches balls 12  ounces firm tofu 1     cup almond milk ½    teaspoon sea salt ½    teaspoon chopped sage ½    teaspoon chopped tarragon 1     clove garlic 1/8    teaspoon cayenne pepper, optional 4     tablespoons dry oregano -Freeze the tofu for 24 hrs.  Remove from the freezer and allow the tofu to thaw [...]

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I can’t think of a more inappropriate word for a vegetable than the word, “leek.”  It brings forth images of anything but good food, which is what a leek is.  For those of you who have never used leeks in cooking, permit me to describe what it is.  It looks like a green onion on [...]

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I wrote this blog last year but I thought I should share these tips with you so you will be ready too. Who knows, it might works for you. Several members of my restaurant staff are from Mexico. I learned from them a novel way of celebrating the New Year. As the New Year approached [...]

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2       zucchini, cut into 2-inch thick rounds 1       Acorn squash, peel, remove seeds and cut into 1-inch thick slices 1       butternut squash, peel, remove seeds and cut into 1-inch thick slices 2       red onion, peel and cut into quarters 1/2   pound baby [...]

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6 large baking potatoes, peeled and placed in cold water 1 cup olive oil 3 cloves garlic 2 teaspoons finely chopped ginger 1 beet, peeled and chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric lemon zest salt and pepper to taste -Place two peeled potatoes in small pot.  Add lemon zest, salt and water.  Bring [...]

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4       turnips, peeled and cut into 1/2-inch thick slices 2       beets, peeled and cut into 1/2-inch thick slices 3       inch long fresh ginger cut into 1/4-inch thick slices 1       jalapeno 1      clove garlic, peeled 1/2   cup white vinegar 4   [...]

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This is an amazing and unique appetizer that can be made couple days ahead of your party. 1        pound frozen pearl onion, thawed 1/4   cup olive oil 1/2   cup sugar 1/8   teaspoon ground Annis seeds 1/8   teaspoon crushed red pepper 1       cup apple cider vinegar [...]

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