vegan chef period.

Iron Chef Bonding Time

2012-01-28T20:57:00.000-08:00

Okay, as you can tell we have not had time to post a blog. We have been a very busy family with work, Groupons, meal planning and weddings. We have been so busy that we were thinking of ideas to have more family time.... plus we always need to create new recipes. So here we are Saturday night.... holding a family cook off.

The Rules:

1. We had 10 ingredients that we had to include which included: Broccoli, Brussels Sprouts, Carrot, Jalepeno, Potatoes, Portabellos, red onion, carrots, kale and frozen Blueberries

2. We each had to have an appetizer, an entree and a dessert.

3. We could use any other ingredients that we wanted in the house.

******* everything that we cook is organic, vegan and Gluten free*********

Between juggling putting our son to bed, taking out the dogs and all the tasks in between. We took turns in the kitchen. As we would switch off it made our lives more fun as we high fived to give a bath while the other cooked. Switched off so another would try and dress our son and say good luck as the next started to cook. We continued this until all chores and food was done.

Jennifer's menu:

Appetizer: Fried Jalapeno's stuffed with a Thyme, "cream cheese" and caramelized red onion filling

Entree: Hickory Portabello stuffed with a Quinoa, Kale, and Broccoli Stuffing

Dessert: Potato and Pecan Pie atop a blueberry pineapple sauce

Barry's menu:

Appetizer: Potato and Broccoli Curry cakes atop Kale topped with hickory portabello strips

Entree: Sweet and Sour stir Fry with rice noodles

Dessert: Blueberry "Cheesecake" topped with a Chocolate crust

How to caramelize an onion...

Add oil to your pan and heat. you want your oil to be hot before you add your onions.

Cut your onions in whatever shape that is best for your recipe.

When the oil is hot, add your onions. Cook slowly on medium low heat stirring occasionally.

Cook until they are browned and tender. Watch that they don't burn. Do NOT add salt while caramelizing an onion.

Local Love teams up with Nutritionist Sidney Garza-Hillman

2012-01-07T19:28:00.000-08:00

BOOK NOW AS SPACES ARE LIMITED.

510.917.0190

www.locallovecatering.com

Hello Vegan World....

2011-05-17T22:14:00.000-07:00

Well, Hello world... Young Jayden the super vegan baby here to take over this blog with my trusty vegan 4-legged friends Tasha and Latte. You may be asking where is the vegan chef period, (my mommy and daddy) well, in all honesty they had me, exactly 9 months ago yesterday. Now they are so busy creating my super vegan baby foods that they have no time to blog and I had to take over... see it is that simple. I am typing this little piece as I eat my avocado, breastmilk and brown rice cereal.

Anyways.. I love Animals. Love, Love, Love animals. I wake up each morning and reach out to my 2 dogs and my 2 cats to snuggle. Isn't it so cool that I was born into a family that 100% supports being kind to animals. I always hear people ask my family "don't t you need to give him some meat so he can get all of his nutrients." Hello People- I am a super baby- can't you see me. Look at my cheeks that can beam kindness and smiles in any direction. I can melt any heart with a blink of an eye. Look at my healthy eyes as I send tazers of love. Look at my amazingly delicate hands that can hold fingers with amazing super human strength. I am SUPER BABY.

I want to hear stories from all of you other super babies out there. You know you have special powers... share them... can't wait to hear!

Oprah Went Vegan!" Viewing Party!

2011-01-30T20:12:00.000-08:00

Come try to win your dinner and many more prizes... plus we will have treats!!!! Come and say Hello... introduce yourself. We would love to meet you. Join us in this wonderful push for the vegan community!R.S.V.P. 510-917-0190

Time	Tuesday, February 1 · 3:30pm - 6:00pm

Location	Harvey's Restaurant 500 Castro St (between 18th St & 19th St) San Francisco, CA

Created By	Colleen Patrick-Goudreau

More Info	A Gathering of Joyful Vegans Alright vegans, it's our time to come together and party!! On Tuesday, February 1st at 4:00 p.m., Oprah is airing an episode in which she features herself and 378 of her staffers going vegan for one week! Featuring Kathy Freston and Michael Pollan, the show will also take viewers into a beef "processing" plant. When Ellen came out on her TV show, the local lesbian community was so proud and happy that they organized viewing parties to watch and revel together. Their joy over being recognized and acknowledged was turned into parties that made their own news. Local news affiliates covered the events, and a local party even made the front page of the next day's Chronicle. As vegans, we can and should do something similar, by coming together to watch and truly celebrate as one of the world's most influential figures shines a light on us. We should savor this moment together and we should use it for the opportunity it is. We have a chance to show the world what a room full of happy, healthy, thriving vegans looks like. If you've ever wished vegans could get a bigger platform, know that this is it! It's never going to be bigger than this! Harvey's restaurant in the Castro in San Francisco, has graciously agreed to host our "coming out" party. They have the perfect space with multiple TV sets and vegan menu items made from Colleen Patrick-Goudreau's recipes. We'll watch the show together, eat tasty food, have a raffle with great prizes, and afterward we'll have a panel discussion with local vegan luminaries to discuss the show and the mainstreaming of veganism. We're hopeful that we'll be able to get some local news coverage and even more hopeful that it might get Oprah's attention. We want her to know about our energetic, joyful community of active engaged vegans. Once the news folks realize we're filling the restaurant with happy, excited vegans and we're having local vegan luminaries discuss the show afterward, they'll want to be there. After all, we have many of the brightest lights in veganism shining right here in our local Bay Area community, including VegNews Magazine, In Defense of Animals, PETA, San Francisco Vegetarian Society, Compassionate Cooks and Local Love Vegan Catering - among others! We're asking folks to get there by 3:30 latest to settle in (we're expecting a packed house) and prepare to watch the show at 4:00. You can order food during the show, but you're also invited to stick around for dinner, FREE cookies (thanks to Eat Pastry), and the panel discussion afterward. See you Tuesday!

Cooking Demo... Learn how to make vegan Comfort Foods

2010-10-13T16:40:00.000-07:00

http://www.youtube.com/watch?v=dJRmqhBSKmE

Watch our cooking demo at the World VegFestival. I will teach you comfort foods. The link is to Youtube.com

Learn how to make Tempeh Meatballs and Tempeh Stroganoff

Vegan Chef Period

www.localloveservices.com

Honey: TO Bee or not to Bee that is the vegan question...

2010-10-12T11:35:00.000-07:00

So... as a vegan we don't use honey or eat honey as it is an animal product. However, I have been thinking long and hard about honey... well actually the local bee farmer. The small bee keeper that is helping to support the bee populations. The small bee farmer that is helping to keep the farms organic and conventional producing. Bees are extremely important to our eco system. Without the bees cross pollenization we would be farm-less.

Now.... Bees die in the process... especially in the large coorporation bee harvesting. But as I interned on an organic farm... many bugs die in organic farming. To keep our potatoes, tomatoes and many others alive we had to squash bugs by hand and there are approved "organic" pesticides. So obviously, that would kill a bug or too. Now we would also purchase "good" bugs to eat the "bad" bugs, Ladybugs to eat the aphids- so one survives and one dies. And conventional farming.... well all bugs die there- the good with the bad- not to mention killing the soil along with it.

So as a vegan who believes in the importance of the bee population how to we support the small local bee keeper or do we..... Tell me what you think: to bee or not to bee.

Veganchefperiod

localloveservices@gmail.com

Book Review: "Disease Proof Your Child"

2010-09-25T08:20:00.000-07:00

'Disease Proof Your Child: Feeding Kids Right' by Joel Fuhrman, M.D.

There are so many great books out there about Eating Healthy and the importance of a plant based diet. Joel Fuhrman M.D., Author of 'Eat to Live' wrote a book to "help families transform their eating habits and recover their health."

The 1st section of the book talks about the basic importance of nutrition and the idea of preventing and treating childhood illness through diet. This section can get a little repetitive but the message is clear: A plant based, highly nutrient rich diet is key to a healthy life and reducing childhood, as well as, adult cancers, diabetes, asthma, allergies and more. He talks about the overuse of antibiotics due to the lack of healthful eating. He gives interesting statistics and paints a picture of what is happening to the youth in America with the troubling rise in Obesity. "Only about 32 percent of calcium in milk is absorbed, while 54 percent of the calcium in Bok Choy is absorbed." The amounts of Calcium in Skim milk " 334mg" vs Bok Choy "787 mg." He talks about the advertising push that make us believe one food is better than another. Read this book to find out more interesting facts.

The second half of the book focuses on what you can do! He begins at prenatal nutrition and works his way up through the years. He talks about how to introduce foods, reduce disease and discussions that you can have with older children. He shares what he thinks are the most toxic foods and the most healing and protective foods. He gives recipes and meal plans. Just note he does share that vegans, vegetarians and omnivores can all have an unhealthy diet if they are not rich in plant based nutrient rich foods. He gives concrete steps to making your home a healthful one and that curing a member of the family through diet requires the commitment of the entire family and the health benefits that are associated with that. He discusses good fats and bad fats.

It is a quick and easy read filled with ways to make big changes for the health and benefit of your family. Check out his blog.... http://www.diseaseproof.com/

Happy Reading,

Vegan Chef Period

www.localloveservices.com

Chef Barry Horton is preforming a cooking demo

2010-09-25T08:11:00.000-07:00

What:
Chef Barry Horton is doing a cooking demo at the World VegFEst in San Francisco

When:
Demo: October 3, 2010
The VEgFestival: October 2 and October 3

Time:

Chef Barry Horton's Demo: 1:00 ˆ 2:00 p.m. in the Recreation Room

The VEgFestival is happening from 10am - 6pm.

Happening:

Cooking Demo:

Converting Our Family Favorites into Vegan Dishes

1. Tempeh Meatballs with Marinara
2. Tempeh Stroganoff: includes a Vegan Sour Cream
3. Including Samples of Meatballs and Marinara and stroganoff with sour cream as well as Samples of our GF, Vegan Mexican Wedding Cookies

More information: http://www.sfvs.org/wvd/

Location:
SF County Fair Building, 9th Avenue at Lincoln/inside Golden Gate Park

Cost:
$7.00 suggested donation at the door of the World VegFest.

Kids, Students, Seniors Free

Contact Information:

510-917-0190

Soul Food

2010-07-06T12:11:00.000-07:00

Soul food is comfort food for me. I am not from the South, but rather the Midwest where barbeque is prominent. I like barbeque, I actually I love BBQ! And I prepare a mean barbeque spread with baked beans, BBQ tofu and sauce, potato salad and the rest of the fixin's, but that is a blog in itself. Today I want to talk Soul Food.

Soul food is an American cuisine consisting of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States. The descriptive terminology may have originated in the mid-1960s, when soul was a common definer used to describe African-American culture (for example, soul music). (soul food, wikipedia)

Until this weekend, I had never made and labeled Soul food. Yes, I had made individual components of it, but never all at once. It was delicious! There is a certain level of comfort in the food. It's a simple, casual, familiar food that makes me want to relax and spend time with family. Making large portions and served family-style creates this sense of comfort. and the left-overs are something to be fought over later.

Here's what was on our Fourth of July menu:

New Orlean's red beans and rice
Country fried tofu
Mac n "cheese"
Rainbow chard
Cornbread
Grits

This was a fantastic meal that my wife and I had together. It will definitely not the the last time we enjoy Soul food together. The only thing missing was dessert. Next time I think I will add peach cobbler or sweet potato pie to our meal.

Enjoy.

Vegan Chef Period.

Early Girls

2010-07-02T11:00:00.000-07:00

For those of you that like tomatoes, the first tomatoes of the year are in. Heirloom tomatoes are some of the most flavorful fruits of the summer. There are countless varieties from Early Girls to Brandywine to Mortgage Lifters to Zebras, each having their own uniqueness.

Early Girls are the first to arrive, obviously. They have a nice flavor, juicy and are a medium size. Brandywine tomatoes are probably the most widely grown tomato amongst home gardeners. They are large, lush and rich in flavor, sweet with a low acidity.

Mortgage lifters can grown anywhere from 2-4 pounds, which resulted in the tomato breeder to eventually pay off his mortgage. Here's the story.

The Mortgage Lifter tomato was developed in the early 1930's in Logan, West Virginia by a radiator repairman, M.C. "Radiator Charlie" Byles. Without any experience in breeding, he made a successful cross of four of the largest tomatoes he could find - German Johnson, Beefsteak, an Italian variety, and an English variety. Radiator Charlie sold the first seedlings of his new tomato in the 1940's for one dollar each to customers who drove up to 200 miles for his famous plants that bore tasty tomatoes averaging two and a half pounds. With these sales, Charlie managed to pay off his $6,000 mortgage in only six years, and so the tomato was named Mortgage Lifter.

This large, meaty, mild-flavored tomato has few seeds and is the perfect tomato-sandwich tomato. Indeterminate plants bear pinkish-red, two and a half to four pound tomatoes all summer long. ...

My all-time favorite summertime salad is a very simple tomato salad that mixes any and all heirloom tomatoes, the more variety the better. I surely don't want to cover any of the wonderful flavors that these amazing tomatoes have to offer, but just complement it.

Heirloom Tomato Salad

favorite Heirloom tomatoes

fresh basil

balsamic vinegar

olive oil

avocado

nutritional yeast

salt

Simply thinly slice tomatoes and lay them out in on a plate.
Chiffonade some fresh basil and sprinkle on top.
Drizzle with some balsamic and olive oil.
Top with nutritional yeast and sliced avocado.
Pinch of salt. Voila!

Enjoy.

Vegan Chef Period.

Brick Oven Pizza

2010-06-29T17:49:00.000-07:00

It was a hot Sunday afternoon and we had planned it for weeks, firing up the outdoor brick-oven. There is just something about cooking outdoors, whether it is a gas BBQ or under the stars at a campsite, the food just tastes good. Although, this was special.

Our friends in Santa Rosa, Lyrae and Paul, have their very own Italian-style brick oven. They cook all kinds of foods in it, from brisket to potatoes, but specifically pizza. This last weekend Jennifer and I had the pleasure of throwing a pizza in this very hot oven.

Before leaving the house, I sauteed some veggies up for the topping, threw together a very simple marinara, and picked up a package of Bob's Red Mill Gluten-free Pizza mix. About an hour before we arrived, Paul started heating the oven with a very small fire. Oh yes, this is a real brick oven, no gas here! Using hardwood kindling, he started with a relatively small fire and as it grew he added a couple of standard sized logs towards the back, a little off of center. As the oven began to heat, he moved the charcoal from one side to the other, to help distribute the heat. Monitoring the internal heat with a electric thermometer

, he notified me when it had reached temp....... over 650 degrees.

I mixed the dough, according to Bob's instructions, substituting ground flax for the egg, and then began pressing the dough out, by hand, on a well GF floured peel. I then, added my marinara and toppings, and slid it into the oven. With Paul monitoring and turning the pie 90 degrees about twice, this pizza was finished in less than 7 minutes.

My friends........... this was the Best Pizza we have ever had. The crust was crisp on the bottom and a little chewy in the middle. Gluten-free, vegan, brick-oven pizza, man, doesn't that sound good! Gimme more, please.

Simple Marinara

olive oil

1 small yellow onion, small dice

2 cloves garlic, minced

1/4 Cup red wine, optional

15 oz. can diced tomato

2 T nutritional yeast

1 T Italian seasoning

In a sauce pan, heat oil at medium and add onion. Saute until tender, then add garlic and continue to cook until fragrant, about 2-3 minutes.
Add wine and reduce for 2 minutes and then add tomatoes. Simmer for 15-20 minutes.
In a food processor, blend until smooth. Stir in nutritional yeast and Italian seasoning.
Season with salt and pepper.

Thank you, Lyrae and Paul for the great afternoon. We will definitely be coming over again soon! How about some naan?

Enjoy.

Vegan Chef Period.

Summer's Here! Kinda......

2010-06-24T10:48:00.000-07:00

The Summer Solstice has come.... the longest day of the year. With it comes the fruits of the summer; juicy, plump and ripe fruits from peaches to apricots and soon tomatoes and melons. What a great time of year, with everything being so bountiful and beautiful. The sun beating down, the flowers blooming and gardens growing sure makes it feel like summer.

Although, those of us living in the Bay area know that we have some hot days and then we'll have some cool days, sometimes downright cold days. We also know that by marching inland a few miles we can find the warmth of the sun once again, creating an optimal environment for summer's harvest. What is being harvested this week?

Look for these items:

corn
lettuces
early tomatoes
green beans
summer squash
strawberries
apricots
peaches

By checking the Farmer's Market you can be sure to be up-to-date on the local produce in your area. Mother Earth doesn't always cooperate with the farmer's. Lack of rain, sunshine or infestation of insects can effect a farm or entire region, totally wiping out a entire crops.

Let us all get out to the Farmer's Market this week and pick up some of today's freshest, local produce.

Enjoy.

Vegan Chef Period.

A Change in Life

2010-06-14T10:51:00.000-07:00

Well it has been a little while since my last post. I had my family in town and a baby shower last week. If you haven't heard yet, we are having a baby and he is due August 16th.

With this comes a change in life, a new life for my wife, a baby and I. We don't know exactly what to expect until it happens, but we have heard it all and then some. We are ready though, as ready as anyone can be for having their first child, that is. To this point we have already had to begin making decisions that will impact our child's life for the future. We have come to the conclusion that we will stick to our beliefs and be organic, environmentally friendly, sustainable and vegan.

We are choosing to use cloth diapers. The benefits of using cloth, we feel outweigh the benefits of disposable diapers or the newer combo "flush" style disposable diapers. If you are not familiar with today's newest diapers, this diaper has an insert that is removed and flushed or thrown away once it has been soiled. We have registered with a diaper service, which once a week will pick up and drop off diapers. They launder such a large amount of diapers using minimal water which results in an eco-friendly service. For the price and the time there really wasn't a better choice, besides cotton, although it isn't organic, is a renewable resource.

It takes around 80,000 pounds of plastic and over 200,000 trees a year to manufacture the disposable diapers for American babies alone, according to www.thenewparentsguide.com.

Looking into the future of food for our little one, it probably isn't that surprising that we will be making his food when the time comes. Looking on the shelves, as we do regularly now, has got us to thinking, why would anyone buy baby food? Pureed sweet potato, peas and carrots or mashed bananas? Come on, I know time will be feel limited, but the freshness and quality of the food that I want to feed my baby is the utmost important. I know that it is easy for a chef to say, but this is pureed sweet potato! For $2 or more. This is why, when the time comes and it will be here quicker than we think, I will produce large quantities of baby food that will be available for purchase. So get ready, mothers groups and daycare providers, because you will soon be able to purchase local, organically made, vegan, gourmet, pureed sweet potatoes. Until then, please buy organic and vegan!

Enjoy.

Vegan Chef Period.

Community Supported Agriculture

2010-05-31T08:47:00.000-07:00

We are so excited to be supporting a local farm. This week we will begin to receive a CSA box from Terra Firma Farm. Although there are many local farms to choose, we decided to try this one from a friend's recommendation.

Why a CSA?

We like supporting the local farms as much as possible. The produce will be as fresh or fresher than any found at your local supermarket, and just as fresh as your farmer's market. It is true that you can't necessarily "choose" what will be in your box each week, but it will be fresh, organic and delicious. Plus, part of the fun is the surprise of what will exactly be in your box. Although, the produce is determined by the season, and for the most part you know what you will be getting, it is still exciting.

Well, why not go to the farmer's market and pick your produce?

We are buying into a farm and it's principles. We are actually buying a "share" of the farm, which means rain or shine we will accept the produce that we get. Today's farmers generally make good to their CSA members. Twenty years ago, it was another story, a crop would get infested with insects or a horrible storm would destroy it and the shareholders would lose out. This would bring the community together, feast or famine, they would do it together, as one.

You also get the chance to know your farm and farmer through a CSA program. The farmers are happy to see their members and encourage them to visit the farm. As consumers, our feedback is very useful for future crops. Also, when buying a box, you often times get your produce below market price. Along with your CSA box, you usually receive a list of the current produce, a note from the farmer and sometimes their favorite recipe.

I encourage everyone to look into their local CSA farms and support them. Keeping local food local and small farms in business creates a sense of community which is all but lost.

Eat Local. Eat Organic. Eat Vegan.

www.terrafirmafarm.com

www.localharvest.org

Enjoy.

Vegan Chef Period.

Memorial Day "Raw" Scramble

2010-05-28T10:34:00.000-07:00

After doing some long overdue filing, I came across a recipe that I created a few years ago. I actually demonstrated this recipe at The Vibrant Living Expo in Fort Bragg, Ca in 2009. It is a tasty raw nut scramble that is very satisfying.

Indian Scramble

1/2 Cup almonds, soaked overnight

1/2 Cup sunflower seeds

1/4 Cup water

1 1/2 tsp turmeric

1 tsp cumin

1/2 Cup spinach, chiffanade

1 tomato, small dice

2 Tbsp Cilantro, minced

2 Tbsp onion, small dice

salt

In a food processor, combine soaked almonds and sunflower seeds and blend until coarse, then add water and spices and process into a chunky scramble.
Remove and place in a bowl. Fold in spinach, tomato, onion and cilantro.
Season to taste.

This is a great way to start your weekend.

Enjoy.

Vegan Chef Period.

High Fructose Agave Syrup?

2010-05-26T10:50:00.000-07:00

Can this be true? This weekend while visiting friends in the Mendocino area I was told about this revelation. Sid, a nutritionist, explained to me that agave has been noted to be "highly processed, similar to corn syrup." At first I was skeptical, but of course this wouldn't be the first time that big companies have deceived consumers. But was this true?

I came home and search the Internet for "agave nectar fraud" and this is what I found. www.naturalnews.com

Agave nectar is derived from the agave plant mainly produced in central Mexico. Often times agave is labeled as "organic" and "raw", which is believed to be untrue. To get to the "agave nectar" state, the agave "starch" must be converted through a process that chemically refines and alters the sap into a refined sweetener. This process is similar to that of making corn into corn syrup. Does this make it organic or raw? Corn syrup is a horrible product, but can agave be just as bad, maybe worse? Do the research and make a decision. I would like to hear back from you about your opinion.

Well how come the agave labels say "Organic" and "Raw"? Who is regulating the labels that we see everyday? Well, apparently nobody at least not very close. "In a stunning report released in October 2008, the U.S. government's own accountability office reported that of the thousands of food products imported into the US each year from 150 countries, just 96 total food items were inspected by the FDA to insure label accuracy and food safety."

Who can you trust then? The answer- your local provider. Yes, buy local! This is the best way to find organic, raw(if that is what you are looking for), honest food. We can help our fellow neighbor's with their farm and/or business. Shopping local allows us to be our own quality inspector. Trusting someone else to do the job is just foolish.

Shop Local. Know where your food comes from. Eat vegan.

Enjoy.

Vegan Chef Period.

Dirty Dozen Update..... 2010

2010-05-10T15:14:00.000-07:00

It is best to shop organic and local whenever possible, but I understand that this is can be an expensive way to live. The dirty dozen is a list of foods that have the highest levels of known pesticides. The Environmental Working Group (www.ewg.org) creates this list. For those keeping up with the latest Dirty Dozen. Here it is.

1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Kale
10. Cherries
11. Potatoes
12. Grapes (Imported)

Here is a least from the other end of the spectrum..... the least dirty dozen or so. If you must, these have the least amount of pesticides.

1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mango
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe
12. Watermelon
13. Grapefruit
14. Sweet Potato
15. Honeydew Melon

Courtesy of The World's Healthiest Foods http://whfoods.org/

Mango Chutney

1 mango, diced

2 T brown rice vinegar

1T sugar

2 T raisins

2t ginger, grated

pinch allspice

1/2 t serrano chili, minced

1t salt

Add all ingredients in a pan and bring to a simmer. Cook until syrup consistency is reached.

Enjoy.

Vegan Chef Period.

www.localloveservices.com

Soy and Breast Cancer

2010-05-07T14:39:00.000-07:00

I have recently began to do more than just finger through the parenting magazines. I actually read them. Go figure! One particular article caught my wife's eye this week and then she shared it with me. In Parenting Magazine, there was an article entitled "Soy and Breast Cancer: the facts". I would like to share a bit of the content with you as I found it to be informative.

The information given here is from Dr. Banu Arun, from the department of breast medical oncology at the University of Texas M.D. Anderson Cancer Center.

Whole soy beans contain estrogen's and alone they are in balance. This is a fact. Whole soy beans are a complete protein containing all nine essential amino acids. Which makes it a perfect substitute for meat. This is a fact.

Here is where the uncertainty lies. One study tells us that once soybeans have been processed the levels of estrogen's become eschewed and isolated out, resulting in isoflavones, which should be a reason for caution to those women that are at a high risk, or who have had hormone-based breast cancer. Studies have been inconclusive and there are others that say that there are some health benefits to eating a whole soy bean product, such as tofu or edamame.

The research goes on and until we know a definitive answer, consume soy moderately through natural resources and avoid soy supplements. Which is advice that should be adhered to all foods.

Enjoy.

Vegan Chef Period.

Carrot Cake!

2010-05-06T09:09:00.000-07:00

I recently was asked to make a carrot cake for a client of Local Love and initially I didn't have a recipe. After looking through several cookbooks I combined a few high points from each to come up with this recipe. Now I have been asked if I would share this recipe to my friends and fans of carrot cake. Honestly, I had no idea how popular carrot cake is. The final result is a delicious, gluten-free, vegan treat that everyone will enjoy.

Here it is by popular demand.

Carrot Cake

Dry mix

1 1/3c all purpose GF flour

1c sugar

1 1/2 t baking soda

1t baking powder

1/2t clove

1/2t nutmeg

1/2t allspice

1/2t salt

Wet

3T egg replacer

6 T water

Whisk until frothy

2/3 c Canola

1 1/2c carrots, grated

1c walnuts finely to medium chopped

1c raisins

Mix dry ingredients thoroughly then stir in dry. Add about 1/2c water to make a batter. Pour into grease 9" cake pan (I use a spring form pan) and bake @ 350 for about 30 minutes until tooth pick comes out clean. The batter should look like a really thick pancake batter.
Make a cream cheese frosting using 4oz vegan cream cheese and 2 T earth balance, combined well in a food processor, then add 3 cups powder sugar....... one cup at a time until combined. Add a tablespoon or two of soy milk to create desired consistency.

Enjoy.

Vegan Chef Period.

A Taste of India

2010-04-14T12:51:00.000-07:00

My wife and I love Indian cuisine. In most cases, upon checking, it is a very vegan and gluten free friendly cuisine. No matter where you may be there is likely a Indian restaurant near-by. We have found that the best are sometimes tucked away and not often visible. A hole-in-the-wall kind of place. If you are visiting, ask the locals. They will definitely know of these places.

Ghee is often, but not always used, so you will want to check. Ghee is clarified butter that is used in Indian cooking. It can sometimes be substituted when requested. A millet flour is used, also called kurakkan and it is gluten free.

There are many predominant spices in Indian food. A common spice blend is garam masala and can be any combination of these spices: cumin, black and white pepper, coriander, bay, cinnamon, cloves, nutmeg, cardamom and star anise.

Be sure to pick up some poppadoms with your next order, a crispy lentil cracker. Ummmm. My wife's favorite. Another tasty treat are the vegetable pokora's. Which is a tempura-like battered and fried veggies. Delish.

Here's is a simple, yet tasty Dal recipe that will only take 20-30 minutes to prepare.

Red Lentil Dal

1 T olive oil

1 small yellow onion, small dice

3 cloves garlic, minced

1 T cumin

1 T turmeric

1 t coriander

1 T chili powder

1 t ginger

1 15oz can diced tomato

1 Cup red lentils, rinsed

4 Cup water or vegetable broth

Salt and pepper to taste

In a sauce pot, heat oil at medium heat then and onions and cook until tender.
Stir in garlic and spices and cook until fragrant, stirring continuously.
Add tomatoes and lentils and cook for 2 minutes, then add water.
Bring to a boil, reduce to a simmer for about 20-25 minutes or until lentils are tender.
Season with salt and pepper.

Get yourself some Indian cuisine tonight. If you are cooking at home, pick up a package of poppadoms at the store. They are easy to make....... just fry, salt and serve.

Enjoy.

Vegan Chef Period.

Meat-less Mondays.

2010-04-09T13:31:00.000-07:00

More than just a challenge, more like a reality. San Francisco's Board of Supervisor's passed a nonbinding resolution urging restaurants, stores and schools to offer vegetarian options on Mondays. This is the first step in awareness. Meat-less Monday suggests that reducing your meat intake will also help reduce your saturated fats and cholesterol levels. It may also help lower our carbon foot print. By reducing meat in your diet by 20%, you will lower greenhouse emissions dramatically. One fifth of man-made greenhouse emissions is produced by the meat industry, according to United Nations Food and Agriculture Organization.

The Meat-less Monday Campaign is a project of the John Hopkins Bloomberg School of Public Health and the Columbia University School of Public Health. Their goal is to reduce the consumption of meat by 15% in order to promote health and the health of our planet.

Here's a website to check out more about Meat-less Monday.

www.meatlessmonday.com

Thank You, San Francisco. I hope more cities follow suit to help us see the benefits of a plant-based diet. Not only for our health, but for our environment.

Enjoy.

Vegan Chef Period.

Take me out to the ball game!

2010-04-07T12:53:00.000-07:00

Baseball season is once again upon us. If you are fortunate enough to live close to a Major League baseball team, like me, you should want to visit soon. There is nothing like the smell and sounds of a ballpark. The atmosphere is electric with friends and families rooting for their teams, all while eating loads of food.

Generally the options for a vegetarian are very limited at baseball games. Although some ballparks have begun to offer veggie burgers, hot dogs and portobello sandwiches. Ballparks more and more are catering healthier options, but who wants healthy options at a ball game anyway? I like to pick up a lemonade, garlic fries and vegan dog. But I also bring some snacks into the game, as well, as the food at the game can get really expensive fast.

So here what I do. (depending on the stadium)

I bring my own water and maybe a soda. Then I usually will buy a lemonade and share with my wife.
Peanuts! or pistachios and sunflower seeds. I will bring my own. It is near impossible to go to a baseball game and not throw shells on the ground.
I like to pack some sweet treats, chocolate, skittles or cookies.
Pack a blanket. Especially for night games, as it is still early in the season and it can get cool quick.

That is the basics for enjoying a baseball game this summer. And remember to check out the concessions for the newest veggie option!

Enjoy.

Vegan Chef Period.

Buy Organic!

2010-03-12T08:28:00.000-08:00

Organic has been a focus of mine for the last 5 years. I try to eat organic, buy organic and live organic. Now I say try because even though I live in California, where organic is seen on every shelf, of nearly every store, it isn't always available. Well how can this be possible?

Organic products are nice to have. They are fresher, tastier and are environmentally friendly. Though there is a price that comes with this. Organic is pricier and this is not going to change. We can all help by buying organic when it IS made available and eventually more company's will create and offer more organic products, thus lowering the prices.

As it is today, I often see restaurants say that they use organic produce and ingredients "when available". This can be farther from the truth. In California, we have the luxury of having organic produce nearly year round. Okay, maybe there are some ingredients that can't come in organic 365 days a year. By labeling the menu's "when available" restaurants allow themselves the opportunity to save money buying conventional produce, yet advertising an organic menu. Why is this?

Well, you and I as consumers, we want organic food at a conventional price. We do not want to buy a $4 pint of strawberries. Premium health and longevity, for ourselves or for the earth, is priceless. Hey, but who really has the money these days to buy 100% organic. If you cannot buy organic all the time, I understand, but you should stay away from the "Dirty Dozen" as they are the most contaminated with pesticides and other harmful chemicals.

12 Most Contaminated

Peaches
Apples
Sweet Bell Peppers
Celery
Nectarines
Strawberries
Cherries
Pears
Grapes (Imported)
Spinach
Lettuce
Potatoes

12 Least Contaminated

Onions
Avocado
Sweet Corn (Frozen)
Pineapples
Mango
Asparagus
Sweet Peas (Frozen)
Kiwi Fruit
Bananas
Cabbage
Broccoli
Papaya

Be Organic. Stay Organic.

Enjoy.

Vegan Chef Period.

Valentine's Day Chocolates and Cards

2010-02-16T16:44:00.000-08:00

Well another Valentine's day came and went, thank god! To me Valentine's day is just another holiday for corporate America to embark on yet another day to sell chocolates and cards and more crap like that. On the side of the roads here in the East Bay I saw many selling the "last minute" gift baskets for $20, 30 and 40. Ridiculous. If you are so in love with your partner, I do not think a useless fuzzy bear holding a heart and a box of chocolates one day a year will cut it. Especially if you forgot anyway and come home with one of these prefab baskets. How thoughtful?!

I like to show my wife the attention and love she deserves at least a few days out of the week. Lol. And giving her chocolates doesn't count. She usually expects that anyway. What she likes to be held close, a light stroke of the hair and a little conversation. None of which effects the environment or any cute furry creatures.

Now if you choose to go with the chocolate and card routine, as most of us did and do, let me make a few suggestions.

Make your own card. Man, this one really works. It is thoughtful, caring and original. 20,000 other people won't be standing in line at the store with the same lame card.
Make your own chocolates. They are easy and really cost much less then buying a cute expensive decorated box.
Get dark chocolate! It is the only vegan choice.

There are some exceptional chocolate companies out there to check out for your next holiday. And remember chocolate is good for any and all occasions.

Enjoy.

Vegan Chef Period.

Chocolate Flour-less Cake.

2010-01-27T15:02:00.000-08:00

This week I had a request for a flour-less chocolate cake and a sugar-free birthday cake, so I put my baking skillz to the test. With some research and a little development I adapted a few recipes that I studied into one of my own.

Flour-less cakes, as I found out are loaded with eggs, butter and heavy cream. This was going to pose a problem in converting it to being vegan. Although I continued to research other vegan flour-less cakes and came up with a compromise. The finished product of a fudgey, dense and rich cake is what I was looking for, as well as, vegan. Many of the recipes called for 4-5 eggs, which I had substituted with Ener-g egg replacer. As for the butter and cream, I had two, not so obvious, choices pureed pumpkin or black-eyed peas, yes, black-eyed peas. For today's

experiment I chose the pumpkin. It seems like a reasonable choice, but I am not opposed to using the peas and will give it a try tomorrow.

Here is what I did,

1/2 Cup coffee, hot

7 oz. dark chocolate

1 1/2 Cup soy milk, warm

1 T vanilla

1 3/4 Cup pumpkin puree

1 1/4 Cup brown sugar

1/2 Cup brown rice flour

2 T tapioca starch

1 T egg replacer

1 t xanthum gum

1/2 t salt

1 1/2 t baking powder

1 t cinnamon

Preheat oven to 350º. Place a piece of wax paper on bottom of a 9" spring form pan and grease.
Place the coffee, chocolate and soy milk in a blender and process until chocolate is melted. Then add pumpkin and vanilla and continue until smooth.
Add remainder of ingredients and blend until smooth batter remains, scraping the sides as needed.
Pour batter into prepared spring form pan and bake for 50-60 minutes until the center is firm. Remove and let cool and wire rack, then refrigerate for at least two hours.

Finish with some fresh fruit, mint and a sprinkle of powdered sugar. Stay tuned for

the sugar-free birthday cake, as it is in the works.

Enjoy.

Vegan Chef Period.

"Play-out"

2010-01-26T10:46:00.000-08:00

Eating a nutritious diet is a good start to a healthy way of life. Living longer with fewer health problems is a goal for most and eating well is just one step towards that goal. Exercise is a large component to getting to and maintaining a lean, strong body. This can be a big obstacle though. The road can seem bumpy and long, but the results are well worth it. I know that getting an exercise program started can be hard. For me, it isn't fun, or at least at the beginning, but once I start to see results and meet some personal goals, it gets a lot easier. Here are a few suggestions to help get started down that exercise road.

Set some goals. Setting some reasonable, obtainable goals within a specific time period. Goals are a good way to help motivation and encouragement, once they are met.
Start slow. There is no reason to hurt yourself by starting to quickly. This will not help you stay on track.
Find a partner. It is much easier to stay motivated and much more fun with a partner.
Try something new. There a endless ways to workout. Running, biking and lifting weights are not the only forms of exercise. Try yoga, Tai Chi or pilates.
Keep a journal. Write down your routines and your accomplishments. This is a great way to look back and see all your progress.
Make it a daily routine. For some, it is easier in the morning and others in the evening, either way, if you make it part of your daily routine, you will be more apt to follow through.

Good luck and most importantly, have fun. Maybe call it "Play-out", because sometimes work isn't fun at all. Also, a gym membership is not required to get some exercise.

Enjoy.

Vegan Chef Period.

Preserved Lemons

2010-01-20T12:50:00.000-08:00

Last night I preserved about twenty Meyer lemons and it didn't even put a dent in my lemon stash. Preserving is a great way to utilize produce that you might have an abundance of. Preserved lemons are used to prepare several Moroccan dishes, as well as, a garnishment for appetizers and salads. I like to make pine nut and preserved lemon Couscous.

Preserved Lemons

8 Lemons

1 C salt

1 large mason jar

First start by cleaning the lemons very well.
Cut the very tips of the ends off and discard. Then make a cut lengthwise nearly through the lemon, but not completely. Proceed with making the same cut width wise.
Pour about 1/2 C salt into the bottom of the mason jar, then roll each of the lemons in the remainder of salt and place them into the jar to make a tight fit. (If not full use a smaller jar or add more lemons.)
Pour the rest of the salt over the lemons and seal with lid. Lemons should be completely covered with salt and juice.
Let jar sit at room temperature for 1 week shaking it twice daily.
After a week, place in refrigerator for three more weeks.

To use: Rinse and remove flesh. The rind should be soft and "pickled". The preserved lemons will last at least six months in your refrigerator. Try adding some spices to your jar, such as, cumin, cinnamon or coriander.

Enjoy.

Vegan Chef Period.

Meyer Lemon Madness

2010-01-19T11:00:00.000-08:00

If you live in the SF/Bay area you know they are ripe and ready. This week I found the lemon tree and it was amazing. A friend of mine called with news of a fruit-filled tree waiting to be picked. Her Meyer lemon tree was ready and exploding with yellow fireworks. I was absolutely amazed by the amount of lemons her tree had. She invited my wife and I to come over and harvest and we obliged.

This isn't the first I had heard of the readiness of the lemons. Earlier in the week I was walking through a neighborhood in Oakland when I stumbled upon a gorgeous lemon tree with gigantic fruit. And right before my friend had called, a client of mine had offered me lemons as well. So these beautiful, yet tart little gems are ready and they are in a neighborhood near you.

After our harvest, we left with two large shopping bags of lemons. More than a common person would know what to do with. With the average price of Meyer lemons being so outrageous, it is a real treat to have friends like this.

The Meyer lemon is a cross between a lemon and a mandarin. A little sweeter and has a thinner skin than that of a lemon. So what to do with all these lemons?

There are so many ways to utilize them. I am going to preserve a jar or two, make Meyer Lemon curd pies, then freeze the remainder of the juice. Maybe I will candy some rinds or dehydrate some rings.

When life gives you (Meyer) lemons....... What will you do?

Make Meyer lemonade?

Enjoy.

Vegan Chef Period.

Sweeten Your Day.

2010-01-14T11:27:00.000-08:00

Sweets, are they good or bad for you? Well, that depends on the type of sweetener you use, the quality and the quantity. Remember that moderation is key. If you go out and eat a whole pie in one sitting , that is not moderation and I have nearly accomplished this. But if a little here and a little there works for you, by all means go for it.

White Sugar is not recommended for use at any time. It is the most processed form of sweetener and will most definitely raise your insulin level in your blood. Raised insulin levels lower your immune system and can promote weight gain. Also, white sugar is often processed through bone ash and has been supplemented with additives and preservatives.

Evaporated Cane Sugar is most commonly used to replace white sugar. Although it is nearly the same as white sugar, but it hasn't been filtered through charred bones and it is left at its raw state.

Agave Nectar is produced from the, you guessed it , agave plant. Which is also what tequila is made from. Now some say it has a low glycemic index, which won't spike blood sugar the way sugar does. This is still not confirmed, as some still argue against this. This is my favorite form of sweetener. It is easy to convert recipes with, and is sweeter than honey but less viscous.

Maple syrup is not only used for topping pancakes and waffles, but is a great way to put a little sweet into your baked goods, such as muffins or cakes. It also contains a high concentration of minerals. Pricey, as it takes 50 gallons of sap to produce 1 gallon of syrup. Molasses is another thick syrup that is beneficial to baking and has healthful amounts of potassium, calcium and iron.

As you can see there are many ways to sweeten your day. So whatever your prefer choice of sweetener maybe, remember moderation is best.

Enjoy.

Vegan Chef Period.

Strike while the Iron is Hot

2010-01-11T09:51:00.000-08:00

I have used a lot of different pans in my day and my favorite is a cast iron skillet. I have had mine for about four years and I use it everyday. From sauces to stirfrys, I use mine for anything and everything imaginable. A true seasoned, well taken care for, cast iron pan will last forever. If you don't own one, chances are your grandparents do or have, as they go back centuries.

Seasoning a cast iron pot or pan is rather easy, but takes a little time.

Preheat oven to 350º
Rub the inside of the cast iron pan with vegetable oil and place upside down on a cookie sheet. This will catch any excess oil that may drip.
Bake for 45-60 minutes, turn off oven and let cool.

Your cast iron pan is on its way to being seasoned. This is only the start to a perfect pan, though. The more and more that you use it, the more seasoned it will become. Oil seeps into the pores of the iron each time and the pan will eventually become a non-stick pan.

Tips to keep your pan seasoned.

Never let your pan soak in soapy water. Quickly clean it with a mild detergent and dry with paper towels immediately, and/or give it a quick oil spray.
Never run it through the dishwasher.
Never add cold liquid to a hot pan. This will crack you pan very quickly.

Cast iron pans have many uses and benefits to cooking. Cast iron pans heat evenly and stay hot longer than conventional pans. They are also heavy and can fend off burglars if needed, or you may have also seen wife's chasing their husband's with them. Cooking with cast iron can give you an iron supplement for the day, especially with acidic food Iron is leeched into foods such as tomato sauces and apple sauce. This is particularly good for those that are anemic, or have an iron deficiency.

All in all, they are really great pans. Strong, sturdy and will last a lifetime, probably two or three. Get yourself one today.

Enjoy.

Vegan Chef Period.

Drugged up Cow, boys!

2010-01-06T13:28:00.000-08:00

I was reading an article that appeared on the Yahoo news page last week titled "Pressure rises to stop antibiotics in agriculture". Now to me this isn't a startling headline. Antibiotics are heavily used in today's factory farm system. Just think. When you have thousands of creatures, whether they are pigs, cows or chickens, crammed into the smallest possible situations, defecating on one another and standing in it all day, your bound to get a little sick. Germs and bacterias are in full strength and the animals are in the middle, getting sick and causing contamination to the environment and themselves. It is no wonder that farmers pump them full of medicine and antibiotics, usually even before they are sick or show signs of sickness.

Where do these antibiotics end up? Some pollution is the result, partly by feces and feedlot run-off. Which in turn, ends up in our water supply, contaminating it and then unknown, innocent victims consume this water. Or those that eat the meat from these animals directly ingest the poisons and later have undetermined health problems that may or may not have been a result of this. Then there is the unsuspecting farmer that unintentionally contracts a super virus from his/her livestock. A virus that has grown to withstand typical vaccinations and now are more lethal than ever before.

This is a problem. A big problem. Not only for those that eat the animals, but also those who raise them and those that live in the community. Check out the article and let me know how you feel. I think we cannot support such practices. Drugs are too easily available and are nearly always abused. By eating a conscience, whole food, vegan, organic diet we can stop such practices. Help us all.

Here is the Yahoo Article.

Enjoy.

Vegan Chef Period.

Resolutions.............

2010-01-01T09:50:00.000-08:00

Happy New Year! Well it's that time of year when we all want to start anew. Start fresh and on a clean slate. This year is no different. And for most of us, our resolutions only last a short time, a week, maybe a month. This year lets make a change. A change that will last a decade or longer.

First, most can agree that we make unreasonable goals for ourselves. I believe that if you want it bad enough, if your heart is in it and you want to succeed, you can do it. Three years ago I managed to make and keep some pretty extreme, life-changing resolutions. After years of failing, time and time again, I decided to make a change. I wanted it. I needed it.

Like so many, I was looking to get healthier in the New Year. I was eating badly, smoking and drinking regularly, and couldn't play a game of hoops for the life of me. I was, to say the least, a mess. I had never been this out of shape and unhealthy. Then I decided to make a change. On New Year's 2007, I officially quit smoking, which was the hardest vice of the all. A few months prior I stopped visiting my local watering hole. And then I took a giant leap, I stopped eating meat and dairy products. I went vegan. After about a week, I had a new-found energy. I felt lighter on my feet. I felt cleaner. After a month, my skin and hair looked better that ever. As a whole, becoming vegan strengthened me both physically and emotionally.

You don't have go to those extremes, but even the smallest change in diet will not only effect you, but everything around you. Try to eat a vegetarian diet for just one day a week, and you will see a difference. Here is something you won't see:

Water
Save 84,000 gallons of water – animals and animal agriculture consume a lot of water. Consider that it takes 2,400 gallons of water to make one pound of beef. Other animals such as chickens and pigs consume less water than cattle, but their consumption is still pretty high given the sheer numbers of animals used for food.

Grain
Save 245 pounds of grain– It takes seven pounds of grain to produce one pound of beef, and almost as much for both chickens and pigs. That amount of grain can feed an individual in some developing nations for six months or more. A full 1/3 of the world’s grain output is used to feed livestock.

And for 8 more reasons visit http://wannaveg.com/.

All resolutions following 2007 have been a piece of cake for me. This year I will continue to become healthier with a little bit more exercise, and become the best husband I can. I want to wish everyone the best for 2010 and beyond.

Enjoy.

Vegan Chef Period.

Eating in Sacramento

2009-12-29T09:04:00.000-08:00

Welcome back from a fabulous week of Holidays. We sure rested and relaxed a little too much this last week. I gather that we were not the only ones. I hope everyone had a safe weekend. My wife and I spent a day in Sacramento with my grandparents and cousins. We spent some time catching up and then went to lunch at Andy Nguyen's.

Andy Nguyen is a vegetarian restaurant with Vietnamese, Buddhist cuisine. My aunt chose this place knowing that is served vegetarian food. Our experience there will be a memorable one. We arrived around 12:30 with a 9 top(6 adults and three children) and were seated almost immediately. The restaurant was nearly empty with maybe two or three tables dining.

They have a extensive tea menu, which was a real plus. Many flavors and choices to accommodate everyone. The menu itself offers appetizers, salads, giant bowls of soup and entrees. Everything is served family-style, meaning large portions with a separate plate for each diner. This is fun because everyone can share, if they want, and we did. The menu is full of various faux meats including; shrimp, beef, chicken and pork. I am not a fan of the fake meats. They often are too close to the real thing and it kinda disgusts me. If I want meat I will order it, but it is great for those that are skeptical of vegan/vegetarian food. Overall, the food was delicious, as well as, large portions.

The problem was with my grandma's and wife's entrees. First, my wife is celiac, which makes her intolerant to wheat. We are very careful in Asian restaurant's because of the use of soy sauces, which contain wheat. When we ordered her veggie stir-fry we asked for no soy sauce but when it came out it had a brownish liquid at the bottom of the bowl. From previous restaurant experience's we know that we should ask. And we were right, it was soy sauce. They promptly removed the dish, cooked and brought another in a timely matter.

As for my grandma, she just didn't receive her food. We all had gotten our food and had to wait for hers to arrive. After about ten minutes, I asked the waitress and she said it was on its way. Another 5 minutes go by and I ask again. As she assures me it is on its way. The problem is that the rest of us were just about done with lunch and grandma hadn't gotten her food yet, and I was a little worried about how grandma was going to react(she is in her mid 80's and can be impatient). Finally her veggie burger arrived on a huge platter with tempura fried potatoes, a salad and condiments. Grandma was so impressed and tickled about the size of the plate. It was a pleasure to see her so happy, and a relief.

When my wife and I got back home to the East Bay, I looked up Andy Nguyen's on Happy Cow. Happy Cow is a vegan/vegetarian restaurant guide that is rated by the people for the people, and is a great resource to use before dining out. Many of the reviews had the same complaint about food not coming out at the same time and the service being mediocre. All in all, we had a good time and enjoyed our time with each other. Next time we will be prepared to have some lousy service and food that arrives sporadically. I recommend checking out www.happycow.net before you go out to a restaurant for the first time. It may prepare you for your next dining experience. I know I will.

Enjoy.

Vegan Chef Period.

Why Vegan?

2009-12-18T11:28:00.000-08:00

Today I was chatting with a friend (on Facebook) that I haven't seen for 15 years. We were catching up and as I told her that I was now a vegan personal chef she asked, "Why did you become vegan?" And before I could answer she had logged off. The answer is this; it makes me feel good. Whether it is because I am eating healthy and I know what I am putting into my body, or that I am now more aware of the treatment of animals. I feel Good!

By eating a whole food, plant-based diet with adequate exercise, I know I am the healthiest I have ever been. After reading, The China Study by T. Colin Campbell, I understood the benefits of such a diet. I highly recommend this book to all. The risk of cancers, high blood pressure and cholesterol are considerably lower. A vegan diet also allows my body to recover quickly from my workouts, as well as, illnesses(although I haven't been sick for a really long time). I know I can achieve my full potential day after day.

Not eating animals also gives me an assurance that I am doing my part for the environment, as well as, for the animals. It takes 16# of grain to produce 1# of beef. It also takes acres of land and gallons of water to raise that 1# of beef. Feed lots are tight and cows are often given antibiotics to fiend of disease and sickness. Many become sick anyway. The living situations for such animals as chickens and pigs are equally or worse. Another reading that I highly recommend is The Omnivore's Dilemma by Michael Pollan. His book examines how our food makes it from the ground (cornfield) to the table.

I hope you take the time to check these books out. They are very informative and well written.

Enjoy.

Vegan Chef Period.

Skinny Chef, Healthy Chef

2009-12-17T13:31:00.000-08:00

Years ago, while I was in Culinary school an instructor once told be "Don't trust a skinny Chef!". This was easy to say, when it is coming from a 300+ pound Chef. To me, this is saying that a Chef needs to be over-weight in order for the food to taste great. Does this mean that his food is superior? Or that his techniques and procedures are so honed in, to the most minuscule detail? Or maybe the food that is being prepared is full of saturated fats and oils, making it high in calories with low nutritional value. Maybe there just isn't enough time in the day for exercise. My guess is probably the latter two. Although, I believe that one can create amazing food, have time to exercise and eat in a healthy, non-detrimental way.

There is an article in the Time magazine this week about Chefs in the industry that have realized that they need to lose some weight. Many Chefs are under constant stress and work long hours. And many use food as a stress reliever and others just each badly. Alton Brown says "I decided there were foods I was just not going to have. I've probably had three tons of French fries in my life. I don't need any more French fries." Brown has lost 50# and is thinking about writing a book. Great, just what we need, another "diet" book. I know it is not easy to lose weight, but I also know that eating a balanced, low fat, no oil diet and exercise is possible. Eating fresh whole foods are a great way to start eating right and combine that with an easy walk around the block, and you will be on your way to a healthier tomorrow.

I would like to tell my Culinary Instructor this, "It shouldn't be "Don't trust a skinny Chef", but rather "Trust a Healthy Chef!"

Enjoy.

Vegan Chef Period.

Reduce, Reuse, Recycle

2009-12-16T12:59:00.000-08:00

It is becoming more and more frequently heard, "reduce, reuse, recycle" yet what does it mean exactly? It sounds pretty obvious to most, but it still seems that a lot of people don't get the concept. I can't count the number of plastic bottles I see thrown away everyday, not to mention other recyclables, such as paper products, aluminium cans and glass bottles to name a few. Maybe it is too troublesome or too much work to deposit such items into their proper receptacles. Or maybe there are not enough proper receptacles out there to discard our recycling. Or maybe we don't know exactly what is recyclable and what is not.

Recycling has become easier than ever (from a California stand point). In California, 5¢ is charge with every bottle or can, known as CRV or California Redemption Value. This seems like an incentive to take your recycled items for redemption, but it is not. It is still much easier to throw these items away. Just about everything can be recycled; batteries, old paint, oil, phone books and magazines, and even cell phones and computers. Know that there are specific places to take such items and it isn't a landfill.

Take a week and try to recycle everything that you possibly can and you will see that you will have much less trash than recyclables.

Here is my recipe to help recycle:

Create a recycling bin at home that sits next to your trash can. This alone will help remind you to recycle the next time you throw something away.
Help a friend. Often we need help remembering that things are recyclable. Let us know.
Reduce the amount of trash we create. Avoid using single-use containers, such as juice or sodas cans.
Buy in bulk. For one it is cheaper and it also has considerable less packaging.
Bring your own bag. Refuse a bag at the store and bring your own. Reusable, recyclable bags are Hip!
Refuse junk mail. Call the catalogs and ask to be removed from their mailing list. You can find everything you need via Internet and the most up-to-date sales as well.
Pay your bills on-line. This will reduce the amount of paper used and sent through the mail.
Start your own compost. Using yard waste and food scraps are the perfect food for you garden.
Buy a stainless steel water bottle. You can use these over and over again and be safe from any PCB's.
Have a yard sale or make a delivery to the Salvation Army. Many people are in need and what an easy way to help someone out.
Use cloth napkins. Instead of using paper napkins, use cloth for your next meal or to clean the counter.
Recycle this year's wrapping paper by carefully unwrapping gifts. Or use a paper bag or a cloth wrap.

Recycle, reduce and reuse are much easier to do than you think. Plus, once you are in the habit of doing so it becomes second nature.

Enjoy.

Vegan Chef Period.

The First Night of Chanukah

2009-12-14T12:05:00.000-08:00

This last Friday my wife and I got to participate in Temple Beth Shalom's Shabbot dinner. It was a fantastic experience. Being the first night of Chanukah, I prepared a dinner with traditional foods. This was not completely a new experience for me though. While I was the Chef at The Ravens', I created a "Holiday" menu for the prefix Christmas day dinner. I have always believed to share the holiday cheer with everyone. One year I incorporated Kwanzaa, Chanukah and Christmas in a menu, other years would consist of fall/winter festive courses.

Friday's menu included a roasted pear and candied walnut salad, sweet potato latkes, carrot and sweet potato tzimmes and oven-roasted brussel sprouts. Dessert? Well, I ran out of time and was feeling the pressure of delivering an outstanding meal to 60+ people. I had scheduled apple fritters, but instead the Temple had some cookies ready for the sweet treat. All in all, it turned out to be a valuable learning experience.

First, with no confirmed RSVP's, I was guessing as to the number of people to serve, and we just squeaked by with enough. I was also working in a new environment which always has it's challenges. Not knowing where anything is and how hot the oven really is at 350˚. Because every oven is different! I also learned what tzimmes is and how to pronounce it, almost. Tzimmes is a traditional dish that usually has carrots and/or sweet potatoes that is slowly cooked and sweeten. Delicious!

Latkes are a traditional Chanukah dish. Latkes are simply a crispy potato pancake. They are served with sour cream and apple sauce most of the time. They can be very versatile, and many ingredients can be added to the potatoes. I combined sweet potatoes with russet potatoes and zucchini and used brown rice flour and ground flax to bind them. Created your own potato cake tonight. They are fun and easy to make.

A Good Cup.

2009-12-10T11:27:00.000-08:00

I am an on-again, off-again coffee drinker, and right now I am on! Whether it is at the local coffee shop or making it at home there a few factors that weigh in to my buying decisions.

Is it Fair Trade? For me, this is the most important. Fair trade is the practice to secure higher wages for the workers and also ensure an equality in international trade, emphasizing on sustainable practices. Fair trade coffee has been purchased from farmers under fair conditions.

To become Fair Trade certified, an importer must meet stringent international criteria; paying a minimum price per pound of $1.26, providing much needed credit to farmers, and providing technical assistance such as help transitioning to organic farming. http://www.globalexchange.org/campaigns/fairtrade/coffee/

Is it Organic? I like knowing that my coffee is organic. There are all kinds of horrible pesticides and insecticides that are sprayed on coffee crops in every country. Also heavy petroleum based fertilizers are often used. I feel a little better knowing that the farmer that I am buying coffee from is being responsible for our environment and our health. Is it also as important to buy coffee that is shade grown. Shade grown coffee can flourish under the canopies of the rain forest, resulting in a prevention of deforestation.

How do you like to brew your coffee? I currently am brewing espresso's using my Bialetti. A Bialetti is a percolator device that you store water on the bottom and coffee grounds in the middle. Then place it on the burner until the water finishes bubbling. The water percolates through the grounds and leaves a strong coffee in the reservoir.

I also use a French press. The French press is a pot that allows the grounds to steep in with the hot water and then a plunger-like device is used to strain the grounds, leaving a nice cup of coffee.

Whichever method you use to brew your next cup of Joe, remember that the best cup is a cup that is organic, fair trade, and shade grown.

Enjoy.

Vegan Chef Period.

Offering a Little Warmth!

2009-12-09T12:11:00.000-08:00

Today, in the entire country, we are all suffering from some chilly weather and some down right frigid. So I thought, what better way to warm everyone up but with a little soup. Although you may need to bundle up and face the sub-zero temps to get to the store, but while your at it pick up enough groceries to make it for a couple of days, and maybe a bottle of wine.

Soups can come in many forms and there is no doubt that you have a favorite. There is something about soup that helps us feel better when we are sick. Or warmer when we are cold. It is the most basic of comfort foods. Soup can be created from just about anything you can find in the fridge. That is why it is so easy to make and make good. This is how a lot of restaurants create the soup du jour. Often, soups are not made with the freshest ingredients, restaurants utilize their produce that they need to use.

Soups are classified into two categories: clear and thick. Consommes and bouillons are clear soups and all others would land under thick; such as, purees and bisques. Today's recipe lands under the thick category.

Leek Bisque

with Roasted Red Potatoes

1 T olive oil

2 yellow onion, small dice

6 leeks, whites only, small dice

3 cloves garlic, minced

1/2 cup white wine

4 cup stock

4 red potato, small dice

Leek Bisque

In a sauce pot at medium, heat oil and then add onions and leeks, saute until tender, about 8 minutes.
Then add garlic and continue to cook until fragrant.
Deglaze with wine and simmer until reduced by half.
Add stock, bring to a boil, then reduce to simmer, for 15 minutes.
In a blender, process until smooth. Season with salt and pepper.

Roasted Red Potato

Preheat oven to 375˚
Toss potatoes with 1 T olive oil and place on baking sheet. Bake for 25 minutes, stirring once half way through. Looking for a golden brown finish. Season with salt and pepper. Set aside.

Ladle 6 oz. soup into bowl and garnish with red potatoes and sliced scallions. Try serving it cold and call it a Vichyssoise.

Enjoy.

Vegan Chef Period.

Amuse Bouche?

2009-12-08T10:43:00.000-08:00

My favorite way to start a meal is with an amuse bouche. An amuse bouche is a small bite-sized appetizer or hors d'œuvre. It is French, bouche meaning "mouth" and amuse meaning "to amuse" or "to please". With proper flavor and texture, an amuse should really set up your next course. For that matter, every course should help lead into the next. However, the amuse is there to awaken the mouth and excite the taste buds, leaving them wanting more, yet not so overpowering that it makes for a rough transition to the next course.

An amuse can be chosen from a variety of spreads, pates or terrines. As well as numerous vessels to serve them with, such as a crostini, puff pastry, crackers and vegetables of any kind. Really, when creating an amuse bouche the possibilities are endless. The most important thing is to compliment the following course.

Here is a really simple spread that is sure to be a winner!

Pecan Mousse

2 cups pecans

1 yellow onion, small dice

3 T maple syrup

1/4 cup water

salt

Preheat oven to 350˚
In a saute pan, heat 1 T olive oil and cook onions on medium heat until caramelized, about 8-10 minutes.
Place pecans on a baking sheet and bake in oven for 8 minutes until toasted.
Place all ingredients in a blender and process until smooth, stopping and stir frequently.
Season with salt

I use a blender made by Vita-mix. I highly recommend buying one if you do not already own one. Most of my recipes incorporate it in some way. I use mine daily for smoothies, sauces, soups and just about anything that I need to have with a smooth consistency. They range from about $300 to $450. This may sound like a lot, but I assure you it is money well spent. When I was working in the restaurant we used it sometimes 8-12 times a day, never with a problem. We were rough with it at times and it really performed exceptional day-in and day-out. Be sure to put a Vita-mix of your holiday wish list this year. You won't be disappointed, promise.

Enjoy.

Vegan Chef Period.

What a Supper Club!

2009-12-07T09:13:00.000-08:00

Saturday night we hosted our first Supper Club, and it went fabulous! To those that were able to make it, thank you, you are the ones that make it special. And for those that are interested in coming to the second Supper Club, we are still have room for this Saturday's event. Hurry, seats are limited!

My wife and I served up a 5-course meal that included local seasonal produce with a warm holiday feel. To set the scene, we created a fine dining experience using table clothes, napkins, candles, and fine dinnerware. There is nothing like good company with great food to complete an ambiance of a friendly, fun atmosphere. We provide a relaxing setting to meet new friends.

I enjoyed cooking Saturday night. It had been about two months since I had cooked for a group of people. It was really fun! I loved it. For me, there is nothing that makes me more happy than to share my food with you, the diner. We can create the same dining experience at your home or office. Check out our website and contact us this holiday season.

www.localloveservices.com

Enjoy.

Vegan Chef Period.

Surviving the Holidays

2009-11-30T15:57:00.000-08:00

I hope everyone had a very satisfying weekend. I know we did. My wife and I went to our friend Emily's mother's house and had a fabulous dinner. We knew that they would help cater to our vegan diet, so things were not all too stressful as we prepared to go. They had made separate vegan stuffing and green beans. Additionally Emily combined a couple of recipes and created gluten free rolls for my wife. How thoughtful! She appreciated this very much. I brought a leek broth that we garnished with roasted potatoes and an experimental pie, Meyer-lemon curd with coconut "whipped cream." Man, it rocked!

Being invited to a dinner, or lunch for that matter, can become an anxious event. Not knowing if there will be anything to eat, I always eat ahead. This allows for us not to starve and still be comfortable and enjoy the company. I always bring a dish and a dessert if the mood or occasion calls for it. When bringing a dish bring enough for everyone, plus a little more. There is no doubt that it will, at least, be tasted by everyone and if it is good, probably seconds. Dessert on the other hand, make enough for everyone and make sure you get a serving. A good host will ensure you get the first serving, though.

There is nothing like being offended by your peers for the decisions you choose to make. Likewise, do not offend your host or others by commenting on their choices. "Do Unto Others" is still good advice to live by. Seeing anyone get on their soap box at a dinner party or any other event can be rather annoying. So, please, do not be that person! If you think you have to, maybe just stay home. The holidays are about being with the ones you love and enjoying each others company. With that said, smile, compliment and be merry.

All this advice may come a little late for the Thanksgiving Holiday, but I hope the remainder of the year's festivities are stress-free and fulfilling. Please have safe holiday season.

Enjoy.

Vegan Chef Period.

Giving a Little Thanks!

2009-11-25T06:40:00.000-08:00

I want to say thanks to everyone that has viewed and will be viewing my blog the next year and years to come. It means a lot to me to share my recipes with all of you. I want to thank those of you who have supported my wife and I as we moved to the Bay area this year. Thanks for your encouragement. We would like to thank all our new customers and future customers of 2010. We expect the next year to be a busy and fulfilling new year. Our business, Vegan Local Love, will be catering, meal planning and hosting a supper club, do not miss your opportunity.

I am here to share my knowledge on food and diet, so please utilize me. I want to encourage you to ask questions and add comments throughout the next season. I love answering your emails. I want to wish everyone a very Happy Thanksgiving!!!

Here is an email I received this morning.

Dear Barry, I wonder if I could get the recipe of your mushroom flavored mashed mashed potatoes you served at the Mushroom seminar at the Stanford Inn. They were delicious. I would like to serve them on Thanksgiving. Take care, Rita

Sure!

4-6 medium russet potatoes
2 cloves garlic, roasted
2 T Earth Balance (vegan buttery spread)
1/4-1/2 cup non-dairy milk (I used rice milk)
2-3 T dried porcini mushrooms, ground (I grind them in a coffee grinder until powdered)

Place russet potatoes in a pot and cover with cold water and bring to boil. Remove from heat and drain when fork tender. Place the garlic in foil with a touch of oil an roast in a 350 oven for 20 minutes. Using a potato masher, combined all ingredients until well incorporated. Season with salt and pepper.

Let me know how they work out for you. Try less porcini powder and maybe add gradually until the potatoes are seasoned how you like them.

Enjoy.

Vegan Chef Period.

What are you having for Thanksgiving?

2009-11-18T15:22:00.000-08:00

We haven't made definite plans for our Thanksgiving weekend, yet. Although this will be the sixth year that I haven't and won't be serving turkey. So that will be six turkeys still alive, plus their families and offspring for the last six years, should total over 30 turkeys saved. Wow and that is from not serving one on each of the last six Turkey Day's.

How about when we choose to call Thanksgiving "Turkey Day" we do so to honor the turkey for it's beauty rather than it's flesh. If your family is anything like mine, they are very traditional, as far as food goes. Turkey, sweet potatoes, yams, corn, green beans, cranberry sauce, stuffing, pumpkin pie, apple pie, cherry jubilee, and so on. As you can see there is more than enough food, even without the turkey. We usually have to take a break and unbutton the top of our pants, and let ourselves digest, as we watch football. At the end of the day there is still enough left-overs for the week, usually turkey.

So this year my wife and I are going to adopt a turkey from Farm Sanctuary. For $25, you can too. Please join me this year. I know that turkey is ingrained into our yearly habits, but let us take one year off. "What is Thanksgiving without turkey?" you or someone you know will surely say. But what is Thanksgiving really about..... Thanksgiving is a harvest festival and it is a time to give thanks to the harvest and express gratitude in general.

http://www.adoptaturkey.org/

Enjoy.

Vegan Chef Period.

Hemp Milk Vs Soy Milk

2009-11-17T13:18:00.000-08:00

We drink Living Harvest Hemp Milk. I try to limit my soy intake. There are 3 kinds of living harvest: sweetened, unsweetened and vanilla. I think they have a chocolate milk as well. We started drinking the sweetened. They sweeten with Brown Rice syrup which is a bit better than cane or bleached sugar. It is sweet and creamy. This is not similar to milk but the texture is the most similar of all I tried. We have since moved to unsweetened. We like it but it lost some of the creaminess. I have chosen hemp milk over the soy milk because it has all of the essential amino acids and the Omega Fatty Acids 3, 6, and 9. These are what people take fish oil for but as a vegetarian we don't get and it comes natural from hemp. Trader Joe's has a multi-grain milk that is a brown rice, quinoa, and amaranth. It is gluten-free and vegan. It is less expensive, although I was not a fan of the flavor and thought it was rather watery.

Do not get me wrong, soy milk is tasty and is a healthy and environmental aiding alternative to milk. Also, cows do not suffer when you milk a soybean. There are many soy milks to choose from. I recommend trying one at a time until you find one that fits your preferences. They are usually fortified to have the proper vitamins and minerals needed for daily intake. Soy has many beneficial attributes such as , lowers heart disease, breast cancer, and blood pressure. But it can also be consumed in excess, eliminating any of the benefits. I eat soy in several other ways during the week and find that I don't need the excess through milk.

Soy and hemp milks have no cholesterol and low in fat. Here are some facts to be aware of if you drink cow's milk....... you might think about switching to soy or hemp.

Milk causes osteoporosis, despite advertising that states milk prevents it.
Milk contains hormones and carries infectious diseases. A normal cow produces about 10 pounds of milk per day. However, dairy cows produce up to 100 pounds of milk per day because of the massive amount of specialized hormones such as bovine growth hormone (BGH) given to the cows. This makes the cows udders so large that they drag on the floor which creates frequent infections and the need for constant antibiotics.
The USDA allows cow milk for consumption to have 1 to 1.5 million white blood cells (which is pus!) per milliliter.
The growth hormones given to cows are a major cause of breast cancer in adults because the hormones act the same as it does in the cows. The hormones cause malignant tumors in the human breast to grow just like in the cows.
Despite the fact that numerous consumer groups have asked the FDA to ban BGH and other hormones, the FDA continues to allow the use because of powerful ADA lobbyists in Washington DC.
Cows contaminate the environment. For every 100 pounds of cow milk produced per day, a cow produces 120 pounds per day of waste which is equivalent to the waste of 24 people.
Dairy products are the major cause to 65 percent of the American population being overweight.
Milk accounts for 40 percent of the 4 pound of food an average American eats daily; however, it contains no fiber, and is filled with saturated fat and cholesterol.
A glass of milk is 49 percent fat and the lower fat milk (like 2% milk) is only slightly lower in fat.

Wild Mushrooms part Duex

2009-11-16T16:51:00.000-08:00

It was another fabulous weekend in Mendocino! Once again I was attending the mushroom workshop hosted at The Stanford Inn by Ryane Snow. I created another 5-course menu that featured local wild mushrooms. Boletes and Chanterelles were the main attraction, along with pig's ear and cauliflower mushrooms. For those that were fortunate enough to reserve a spot at this event, I thank you. You made it a most wonderful occasion. Forty-four guests went on a hike with Ryane and then enjoyed a vegan mushroom tasting menu with Wild Mushroom Bourguignonne, Chanterelle Risotto Cakes, and Candy Cap Pumpkin Pie. And for those that were not able to join us, I will share the recipes of a few of the dishes.

Wild Mushroom Bourguignonne

1 yellow onion, small dice

1 leek, small dice

3 garlic cloves, minced

1 bunch baby carrots, tops trimmed

1# bolete mushrooms, large dice

2 T tomato paste

6 oz. red wine

2 medium russet potato, small dice

1 qt vegetable stock

1 portabella, medium dice

salt and pepper

In a large pot, saute onions and leeks until tender, then add garlic and continue to cook for 2-3 minutes.
Add carrots and boletes and cook until mushrooms are tender,then stir in tomato paste and cook for another 1-2 minutes.
Deglaze with wine then add potatoes and stock. Bring to a boil, reduce to a simmer.
In a separate saute pan, heat 2 T olive oil at medium heat, cook portabellas until brown, then place in a blender with 1 cup water and process until smooth. Stir mixture into pot.
Simmer until potatoes are tender, season with salt and pepper.

Enjoy.

Vegan Chef Period.

Wildcraft Edibles with Chef Barry Horton and Ryane Snow, P.H.D.

2009-11-11T19:54:00.000-08:00

Working with wild mushrooms are one of my favorite things to do. I love the way they smell. I love the way they look. They intrigue me. Mushrooms are amazing! They are the largest organism on earth. Some are as large as 2o+ acres.

Saturday I was able to break away from the kitchen to sit in on a little education by Ryane Snow. In past workshops I generally do not have the time to listen to the speaker, but this time was different and I enjoyed it very much. Ryan and his assistant Allison are wild mushroom experts! Ryan described the various mushrooms that the group would encounter that afternoon. He also broke down the parts of the mushroom, along with a diagram. It is very well done.

If you have not been to one of these workshops you are missing out! But wait! You still have time. This weekend is the second and final weekend of the Mushroom Festival. So if you have not made a reservation and you are going to be in Mendocino. I highly recommend doing so. I mean, where else will you get an education, a foraging adventure and a 5-course lunch for $60. Nowhere. See you there.

Here are a few recipes from week one.

Persimmon and Grilled Bolete Salad with a White Balsamic Truffle Vinaigrette

Dressing ingredients and recipe:

1 Shallot, minced

1 teaspoon Dijon mustard

1/4 cup white balsamic dressing

1/4 cup white wine vinegar

2 Tablespoon Agave

2 Tablespoon White Truffle Oil

1/2 cup Olive Oil

Salt and Pepper to taste

Place all of the ingredients into the blender, except the olive oil, and blend until smooth.
Slowly add the oil until emulsified.
Season with Salt and pepper

Salad Ingredients and Assembly:

1 persimmon, thinly sliced

1/2 pomegranate, seeded

8oz Mesclun mix

1/2 lb Bolete mushrooms, sliced 1/4" thick

Toss Boletes in olive oil and season with salt and pepper. Place on a hot grill and cook until grill marks are achieved, about 2-3 minutes each side. Set aside to cool.
Place 5-6 slices of persimmon in a circle on each plates.
Toss 2 Tablespoons of the dressing and salad mix together and place a handful on top of the persimmons.
Finish with Pomegranate seeds and slices of Boletes.

Bolete Cucumber Crudite with Cauliflower Mushroom Chips

1/2 Yellow onion, small diced

1/2 lb Bolete Mushrooms, sliced

1 teaspoon garlic, minced

1 tablespoon vegan sour cream

1/2 red bell pepper, small diced

1 cucumber, sliced on the bias 1/8" (diagonally)

1/2 lb cauliflower mushroom, 1/4" slices

1/2 cup cornmeal

salt and Pepper

In a saute pan, heat 1 tablespoon olive oil on medium heat.
Add the onions and cook until tender.
Next add the Bolete mushrooms and continue to cook for 5 - 6 minutes, stirring occasionally. Then stir in the garlic and cook until fragrant, about 2 minutes,
Next, remove the pan from heat and place the mushroom mixture into a food processor and pulse until chunky.
In a bowl stir mushrooms, red bell peppers and sour cream together until well incorporated.
Place a tablespoon of filling between 2 slices of cucumbers.
Heat 1/4 cup olive oil in a pan.
In a bowl mix the cornmeal with the 1 teaspoon salt and 1 teaspoon pepper, mix well.
Lightly spray the thinly sliced Cauliflower mushrooms with olive oil, then coat with cornmeal and salt and pepper mixture.
Carefully place the mushrooms in the pan and fry until brown on each side, about 2-3 minutes.
Remove from heat and serve hot.

Anyone taken any pictures from this event? We would love to post them.

Enjoy.

Vegan Chef Period.

Heading Back to Mendocino...... For the Weekend

2009-11-06T07:56:00.000-08:00

Yesterday I spent the afternoon once again at VegNews HQ. It was fabulous. I received a phone call Wednesday night from Joe Connelly asking if I could prepare lunch for a special guest of theirs. "Sure!" I replied as it is always a pleasure to share my food with those around.

The guest was Jonathan Safran Foer, author of Eating Animals. I did not have the chance to chat with him, although I will be picking up his book at the local bookshop.

I created a three course lunch, starting this a Cobb style salad with shiitake "bacon", cornmeal encrusted tempeh, and diced tomato. Mistakenly I had forgotten to add avocado, but this is a definite plus for the salad. Luckily for me non-the-wiser as it was a very tasty salad. For the entree, Baked Polenta Lasagna, I added sauteed kale and portabella mushrooms with a tofu ricotta, delish. Dessert was a raw apple crisp. Using fresh Pink Lady apples were perfect as they are tart with a sweet skin.

I am participating in a Mushroom Workshop at The Stanford Inn tomorrow. I will surely post pictures and recipes from the event.

Enjoy.

Vegan Chef Period.

Peanut Sauce, yummmmm!

2009-11-03T14:42:00.000-08:00

Monday I got together with my friends at VegNews Headquarters. If you are unaware of VegNews, they are are veg-friendly magazine that is a must-have for anyone. VegNews writes about different issues involving the world of veganism. Also the have fresh, fun recipes and often have seasonal tips as the year goes. Plus, one of my favorites, they test new products and review them. VegNews is America's premier vegetarian lifestyle magazine. Check them out!

So I prepared lunch for them. I created a kale salad with persimmons and pomegranate seeds tossed in a hazelnut vinaigrette, a cumin rice pilaf, and citrus brochettes with peanut sauce.

It was delicious, check out the brochette and peanut sauce and let me know!

Tofu Satay with a Peanut Butter Dipping Sauce

15 oz. Tofu, cut into ½” x ½” x 2” strips.

2 Tablespoons sesame oil

1 Shallot, minced

1 garlic clove, minced

1 Can of Coconut Milk

¼ cup rice vinegar

¼ cup white wine vinegar

½ cup Orange juice

¼ cup tamari

2 lemons, juiced

1/3 cup brown sugar

1 teaspoon chili flakes

1 teaspoon coriander

Skewers

2 Tablespoons – ¼ cup smooth peanut butter

Preheat the oven to 350°
In a large Saute pan, heat the oil on medium heat.
Cook the tofu until lightly browned on each side.
Add the shallots into the pan and cook until the shallots begin to brown.
Stir in the remaining ingredients gently, except the peanut butter. Place in an oven safe dish and bake for 20 – 30 minutes, reducing liquid by half.
Remove from the oven. Place tofu on skewers. Pour marinade into a small bowl.
Add 2 Tablespoons – ¼ cup peanut butter to the marinade to get a thick creamy texture.

Enjoy.

Vegan Chef Period.

How to Start a Day.

2009-10-29T11:09:00.000-07:00

Breakfast! We all have heard this about a bazillion times. And studies show that breakfast is the most important meal. It helps feed the body and brain with energy to be alert and functional for us to work efficiently. I also know that nobody really has time to make breakfast, and that most think breakfast is a double latte and a danish. And sure that caffeine and sugar will give you a quick boost, but you are going to hit rock bottom in a couple of hours, maybe less. Is anybody with me on this?

So are two recipes, one for those on the go, and another for a casual weekend.

Shake, Rattle, and Run

1 medium banana

4-5 strawberries

1 cup apple juice

1 t maca

1/4 cup almonds, soaked

1 T spirulina

1 T hemp protein powder

Place all ingredients in a blender and blend until smooth.

Classic Tofu Scramble

1/2 red onion, small dice

1/2 bell pepper, small dice

1 T cumin

1 T chili powder

1 T garlic powder

1 1/2 turmeric

1 lemon, juiced

8 oz firm tofu

1-2 cup nondairy milk (hemp or rice)

1/4 c Nutritional yeast

In a saute pan, on medium heat, saute onion and bell pepper until tender.
Stir in spices and cook until fragrant.
Add lemon juice and tofu, stir until seasoned well, then add milk and yeast.
Season with salt and pepper.

This can be adjusted in numerous ways, add mushroom or other vegetable if you like. Spice it up a little with your favorite hot sauce. Your possibilities are endless.

Enjoy.

Vegan Chef Period.

Open-minded, Open-faced

2009-10-28T14:13:00.000-07:00

Having an "open-mind" to things is easier said than done. For years there were vegetables that I refused to eat. I just didn't like them, or so I thought. Or maybe I had tried it once and made a decision. Either I didn't like the texture, or the aroma; I don't really remember.

Nowadays I will give anything and everything a chance. And if I still do not like it I will just cook it a different way. Food is fun! I can now say that there is not a vegetable that I will not eat. Each one is unique and flavorful. Most important they are good for you!!! Each day try to eat a variety of fruits and vegetables. A rainbow of colors are ideal, as each color contains minerals and vitamins vital to premium health.

Mamma's right "Eat Your Vegetables!"

Open-Faced Sandwich

2 slices gluten free bread, toasted

1 red onion, julienned

1 portobello, julienned

1/2 bunch Dino kale, shredded

2 garlic cloves, minced

salt and pepper

1 Roma tomato, sliced

In a saute pan, heat oil at medium heat and cook onion until light brown occurs, then add portobello and garlic.
Cook until mushrooms are dark, then stir in kale and continue to cook until wilted.
Season with salt and pepper.

Assemble the sandwich as you wish, add a favorite spread or sauce to finish. I used a home-made cashew mayo.

Enjoy.

Vegan Chef Period.

I Am Back!!!!!!!!!!

2009-10-27T14:49:00.000-07:00

I first want to apologize for being absent for many months. But I am back and am excited to begin this new stage of our lives together. You see, the last few months my wife(Jennifer) and I have made giant leaps into each of our careers.

Jennifer accepted a teaching job in San Francisco in June. So we packed it up and moved south from Mendocino to the East Bay. I gave a four month notice to The Ravens' and then headed down to meet my wife. Sometimes things happen so fast that you forget to stop, take a breath and write a blog.

Agreed, this was a big move for us, but it was time for me to spread my wings and begin a new adventure. We are starting our new business, Local Love. Local Love will create meal plans, cater parties from 2-12 persons, and also host a Supperclub bi-monthly. We currently are building a website with all the proper information for you understand more about what we will be offering. We are going to take the East Bay by storm! Be sure to make reservations early, as we will be very busy.

Don't forget my friends to check my blog on a daily basis as I will share with you new recipes, as well as, local events and offerings from Local Love.

Enjoy.

Vegan Chef Period.

Wildcraft Dinner Tonight

2009-03-31T22:31:00.000-07:00

Walking through the forest is a very tranquil time. To be hiking through vegetation, that many find beautiful, is not only peaceful and relaxing but can also be dinner. Our backyard is a bountiful garden waiting to be harvested, yet to the untrained eye it is just wilderness.

This weekend Ryane Snow and I hosted another workshop, Wildcrafted Edibles. For myself it was a new experience, as it was for those attending. Earlier in the week Ryane had dropped off some ingredient for me to play with. Most items I hadn't cooked with before and were unaware that they lay right in the redwoods. Stinging nettles, wild fennel, onions, bay leaves and lettuces such as minor's lettuce and red sorrel are some, to name a few.

Ryane presented a PowerPoint presentation describing the edibles that are often growing in our Northern California forests. He also explained how they are harvested and their medicinal qualities. He then took our quests to Van Damme State Park for a little hike. Along the way he pointed out many of the plants that he had just explained, describing the area as a "giant salad bowl". Upon returning I had a 4-course lunch ready to serve.

For lunch I started the with a delicious Nettle and sorrel soup. When harvesting stinging nettles always wear gloves and only harvest the top 4 inches, as they are the most tender. To remove the "sting" place the nettles in boiling water for a few minutes or until they are completely submerged and slightly cooked. The second course was a wildcrafted salad of minor's lettuce and sorrel, wild onions and radishes tossed in a huckleberry dressing. Ryane had given me frozen huckleberries that he had picked last fall. The entree was a housemade fettuccine tossed in nettle pesto. And for dessert I served a single scoop of blackberry sorbet, again from stock Ryane had harvested last fall.

All in all, this was another fabulous workshop. We are doing another workshop April 18-19. This will be on Chinese Herbal gardening. I plan to post any future workshops. All are welcome to join us on these educational and tasty adventures.

Nettle Soup

1# stinging nettles, blanched

1T olive oil

1 yellow onion, small dice

1T wild ginger, peeled and blanched

1T garlic, minced

2 russet potatoes, medium dice

1/2# sorrel

1 qt vegetable stock

In a sauce pot, at medium, heat oil and saute onion until browning occurs.
Add ginger and garlic and continue to cook until fragrant.
Place potatoes in pot and continue to cook.
Add nettles and sorrel, then cover with stock.
Bring to boil, reduce to simmer. Simmer until potatoes are tender.
In a blender, process in small batches until smooth.

Remember wildcraft edibles are all around us. Be Careful, Be Educated.

Enjoy.

vegan chef period.

Beans, Beans, the Magical Fruit..........

2009-02-22T09:00:00.000-08:00

Legumes seem to get a bad rap. Rightly, so many people have bad experiences following a meal with them. Stomach aches, belching, flatulence are all symptoms of improperly cooked legumes. Like so many foods, they have not been prepared with care. When handled correctly, we can avoid such problems which cause poor digestion. Legumes are important because of their high protein content. They also are rich in potassium, calcium, iron, and several B-vitamins.

First, chew them thoroughly. Like all food, be sure that you adequately chew your beans, as this is the first step in the bodies digestive track. The saliva in our mouths start breaking down the proteins immediately. I believe we all have heard this before, but it easily gets forgotten.

If you particularly have a difficult time digesting legumes, then choose your bean wisely. Adzuki, lentil, mung, and peas are the most easy to digest. Followed by pinto, kidney, navy garbanzo, lima, and black bean being moderately difficult. Soy beans are the most difficult, although soy products, such as tempeh and tofu, have been processed properly and are much easier to digest.

It is very important to properly cook your chosen legume. First start by laying out your legumes on a tray. Sort through them looking for rocks and dirt. You will often find a rock or two the same size as the bean in your dried beans. Nobody wants to have to go to the dentist if they do not have to. Soak legumes in water for at least 12 hours before cooking, lentils and peas require less time. Soaking reduces cooking time, as well as, improves digestibility. Strain and then place your legumes in a pot with a 5:1 ratio of water to bean. The secret, place a piece of kombu in your pot as well. Kombu or kelp seaweed will not only help with digestion, it also adds more nutrients and flavor to you dish. Bring to a boil, and cook until done, all beans have a different cooking time, ranging form 1 to 3 hours. If needed, add a little vinegar at the end of cooking to further break down the proteins.

Tonight's Chili

1T olive oil

1 cup onion, small dice

1 cup carrot, half moons

1 cup zucchini, small dice

1/2 cup red bell pepper, small dice

2 garlic cloves, minced

1 jalapeno, minced

1/2 cup black bean, soaked

1/2 cup garbanzo bean, soaked

1/2 cup white bean, soaked

Kombu

1- 15oz can tomato juice + 4 cans water

1 can tomato paste

3T chili powder

2T cumin, ground

to taste salt and pepper

In a pot, heat oil at medium, then add onions and carrots and cook until tender.
Then add zucchini, peppers and garlic, and continue to cook for 5 minutes, stirring occasionally.
Add remaining ingredients, except spices, and bring to a boil, reduce to a simmer. Cook until all beans are tender, about 1 hour.
Stir in spices and season with salt and pepper.

Chili can have a variety of ingredients, play with what you like.

Enjoy.

vegan chef period.

The Incredible Edible Egg-replacers

2009-02-09T15:07:00.000-08:00

We all have heard the phrase "The Incredible Edible Egg" because the American Egg Board has pounded that into our heads with advertising on television and radio. It seems every cookbook I have ever opened, excluding vegan, has the use of eggs in the recipes. I also know it can be frustrating to have lifelong recipes that seem like they will never work without eggs. Well here are a few replacers that I like to use when substituting for the common egg.

As we all know eggs can do numerous things to a recipe; bind, fluff, moisten or thicken. My first choice in substitutions is ground flax seed. Although it doesn't work for all applications it is a healthy choice. Flax seeds are loaded with omega-3 fatty acids and are a stable in vegan diets. I like to use flax seeds as a binder in most cases. When substituting, 1T flax seed +3T water whisked until frothy, equals one egg. Just remember that flax does have a nutty flavor.

When baking muffins and cakes I think about using bananas or applesauce. Both of which are great binders as well as moisteners. Using 1/2 mashed banana is worthy of 1 or 2 eggs, and 1/4 cup applesauce will yield about 1 egg. Please note that using a banana will flavor your recipe as such.

There are two commercial egg replacers that I use, Ener-G Egg replacer and Bob's Red Mill. I have one of these available in my pantry at all times. From a nutritional standpoint I use this when all else fails, because there is not much else to get out of it. It works well in baked goods, such as cookies and cakes. Read the container for the proper ratio.

Silken tofu is the final egg substitute to mention. Silken, when you process it, will give you a creamy, smooth texture. It is perfect for custards, puddings and mousses. Tofu is very forgiving, making it easy to work with. Use 1/4 cup processed to equal 1 egg.

These certainly aren't the only ways to replace eggs, but they are very effective. So go try these suggestions on your next non-vegan recipe and see what happens.

Egg-less Egg Salad

1 box Silken tofu, extra firm

1T lemon juice

2t agave

1T nutritional yeast

1t mustard, ground

1T brown rice vinegar

1T apple cider vinegar

1T turmeric

1t garlic powder

1 stalk celery, small dice

2 scallions, thinly sliced

5 gherkins, thinly sliced

salt to taste

Place all ingredients in a bowl, except celery, scallions and gherkins, and mash well with a fork until well incorporated.
Then fold in the remaining ingredients.

Serve atop a garden salad or make a sandwich.

Enjoy.

vegan chef period.

The Japanese Seminar

2009-02-02T21:41:00.000-08:00

While my wife and I were at the Fancy Food Show, we had the opportunity to attend a Japanese food seminar. We were excited, knowing that the Japanese culture is a very health conscience society. "This is really going to be right up our alley." Neither of us have been to a Japanese restaurant for years. The last time I ate sushi was in culinary school, in Portland, Oregon, at one of those cheap sushi bars that a person can find in every city.
I would like to share with you a little about the seminar. The first speaker was a Japanese woman that told us about the three main ingredients of Japanese cooking; kobe beef, miso and sea vegetables. Kobe beef is a very expensive and very popular among meat eaters. Kobe beef is meat from cows that have lived on organic grasses, sake massages and beer for much of their lives. They also are kept in a sling to restrict movement. This creates an intense marbling of the meat (marbling is a intermixture of fat and lean meat), because no muscles are developed. These cows never get to roam a pasture, as it may strengthen and toughen their muscles and ultimately their meat. The only benefits of kobe beef is that it is high in omega-3's and 6's, both of which a person can receive from flax or hemp oil. The bottom line is this, some would say "these cows see a better afternoon than most", but at the end of the day, they get slaughtered just like the rest.
Then she mentioned miso. I love working with miso. There are several kinds of miso: white, yellow and red. The darker the miso, the more intense and deep flavor it has. Miso is often a fermented soybean paste, but there are also rice and barley misos. I like to use yellow miso in my cheese-like operations, as I find that it gives them a little sharpness. This is an ingredient that has many health benefits to be aware of. It is high in iron, manganese and copper. It is rich in zinc which will help boost your immune system. Studies have shown that, a regular diet that includes miso lowers the chances for women to develop breast cancer.
Finally she spoke of sea vegetables. My favorite Japanese traditional food. Mendocino has the freshest water for seaweed on the coast, and I use a lot of it in my cooking. Now seaweed does take time to acquire a taste for, but the benefits far out way any initial reactions. The minerals and trace elements that you receive from seaweed is tremendous. Potassium, iodine and vitamin K to name a few. Brown seaweeds, such as kelp, are full of alginic acid, which bind to the heavy metals in the body and extract them. Cadmium and other radioactive metals are the cause for some cancers and other degenerative diseases. Seaweed is also good for your pets as well. Feed an 80# dog 1 tablespoon a day and you will see a shiny coat in no time and a happier friend. The list truly goes on and on. It really is a blog of its own, in the near future, so please stay tuned.

The following is a Wakame salad that I had for dinner tonight.

salad:
1 oz dried wakame, soak for 15 minutes in fresh filtered water
3 kumquats, sliced
5 basil leaves, chiffanade
1/4c baby spinach leaves, chiffanade

dressing:
1T tamari
1T brown rice vinegar
1 cara cara Orange, juiced
1t yellow miso

1. combine all dressing ingredients and toss with salad

vegan chef period.

Welcome President Obama

2009-01-27T20:48:00.000-08:00

The last week was considered "a changing of the guard", "out with the old and in with the new", it was the inauguration, we welcomed a new president into office with the hope of change. And yes, I hope things change. In his first week of office, he was busy reversing and halting many of former President Bush's policies. That was just the beginning, I'm guessing.

I recently read an article entitled "Top Chefs push Obama to Improve Food Policy". You see, our new President is a very much into sustainability, the environment and nutrition. These are all issues that we should all be concerned about. I believe in utilizing local farms. Not only do they use more natural ways of farming, but we use less energy in the packaging and transporting of their produce. Buying local keeps money in your community, which in turn helps your local schools, businesses and government keep up with construction and maintenance of everyday wear and tear. Essentially it is the most effective way to bring healthy choices to the table, as well as to be kind to the environment. Today large farms and corporations are squeezing out the small farms with the help of government subsidies. Resulting in the large farms to have enough money to thrive on over-farmed land with excess watering and genetically modified seeds and ultimately, produce. Small farms do not have a chance to compete with a more costly, organic, environmental product that they produce.

My concern is President Obama's choice for the Secretary of Agriculture, former Iowa governor Tom Vilsack. Vilsack has sided with large industrial farms and the genetic modification of corn for pharmaceutical purposes in the state of Iowa. He was also named "Governor of the Year" by lobbyist group, Biotechnology Industry Organization. For the small, local, organic farmer this may raise some concerns. The run-off and contamination of such crops can and will destroy neighboring farmland and their crops. For me, I hope our president sees much more. Because if we are going to change the way people eat; we will have to change their options of what they can eat. For now, we can all make a difference; make a change. Please help! Keep it local, organic and sustainable. That is the policy I can stand for.

vegan chef period.

Cornmeal Encrusted Tofu Nuggets

2009-01-23T09:17:00.000-08:00

Sometimes the tastiest food is also the simplest. Here is a snack I made this week for my wife. I also served it at one of our game parties. Enjoy.

1# firm tofu, cut into 1"x 1/2" cubes

canola oil for searing

Dry ingredients

1/2c cornmeal

2T garlic powder, granulated

2T nutritional yeast

1T chili powder

1T black pepper

1T salt

1c hemp milk

2T Dijon mustard

Combine all dry ingredients in a bowl and mix thoroughly.
In a separate bowl whisk together milk and Dijon.
Place tofu into milk mixture and allow to marinate for at least 1/2 hour.
At medium high heat place 2 T oil in saute pan. (I like to use my cast iron skillet)
Remove tofu from marinade and gently roll each one in cornmeal mixture, being sure that they are well coated.
When the oil is hot and is near smoke point, carefully add tofu nuggets. Cook for two minutes or until brown and then flip and brown. Remove from pan and enjoy with you favorite condiment.

The Fancy Food Show

2009-01-21T10:25:00.000-08:00

The Fancy Food Show was held this Martin Luther King Jr. weekend in San Francisco at the Moscone Center. Featuring over 1500 vendors, culinary cook-offs and an offering of specialized classes to attend, this show was gi-normous! With my restaurant schedule, I was only able to attend Monday and Tuesday, and let me add I could have used the third day. Although, by Tuesday most of the vendors had had their fill of attendees. They were still hospitable, yet less excited.

Monday was insane, as it was MLK day and most people had the day off. The amount off people was a bit overwhelming at first, but as we joined the herd and funneled down each aisle I quickly realized we were no longer free-range. Shoulder to shoulder we meandered from booth to booth. I was skeptical upon arrival as to whether a vegan would have enough of a reason to attend this food show, but the magnitude of the show gave me enough reasons to say "Yes, I'm glad we came."

Although there was mostly dairy and animal products on display, they also had a fair share of vegan items; they were almost always not advertised as vegan. For instance, I had plenty of olives. There were olives from everywhere in the world, and the cured olives from Spain were my favorite. I also had nuts, nut bars, seeds and a gallon of teas and coffee.

They are harvesting delicious pistachios from Nut Land, in Bakersfield, CA. (That is not a joke.) They are not organic, but are in the process and are expecting certification this next year.
Hippie Chips had a tasty product, another California-based company, about half their chips are vegan and gluten-free, with hemp seeds added. I drank some good teas but most of the coffee I tried was horrible. (note I only tried 4-5 different coffees out of 25 at least)
"Tasmania Rain. It's Australian for water." No, seriously. They are harnessing rain before it hits the ground and bottling it. As I was told, Tasmanian air is the cleanest in the world, giving it clean, thirst quenching, rain. They produce still and sparkling versions. My wife loved it, and I think it's marketable. Hey, at least it's not Los Angeles rain! So those are a few notable products, and there is plenty more to share.
An amazing company we saw was called Project 7! Definitely check them out! 50% of their proceeds go to 1 of 7 charities and you can choose the charity you want. The 7 charities each represent one of the following intentions: 1. to heal the sick, 2. Save the Earth, 3. House the Homeless, 4. Feed the Hungry, 5. Help those in Need, 6. Build the Future, 7. Hope for Peace.
The CCOF had a booth there and we talked to every vendor about going Organic. Many of the vendors are in the process and working towards certification! It was exciting to see that that was the next step that people knew they had to focus on!
The Big Bark Bakery is a company based out of Texas, that has all Vegan, wheat-free Dog Treats! They were really friendly and their products were loved by our puppies Tasha and Latte.

We attended a Japanese food and beverage class; that will be a blog of its own. Below are the website of the companies that I spoke of today. Enjoy. Happy Inauguration Day!

vegan chef period.

www.specialtyfood.com

www.nutlandfoods.com

www.hippiechips.net

www.tasmanianrain.com

www.project7.com

www.bigbarkbakery.com

The Ravens' Restaurant

2009-01-16T08:59:00.000-08:00

The Ravens' Restaurant is located in Northern California, along the coast, in Mendocino. It is the organic, sustainable, vegan restaurant located in the Stanford Inn by the Sea, a four diamond resort. The Stanford Inn has six-plus acres of organic gardens that supplies the kitchen with fresh ingredients daily. Where I am the head vegan chef period. Today, I created several dishes using local wild mushrooms, for an event that I participated in with Ryane Snow, a local mycologist. He informed the group, the identification of the local edibles, then took them out to the forest for some foraging. Meanwhile, I put together plates for them to try upon their return. First a cold plate of Pickled Chantrelle Pate on grilled crostini and an inside-out nori roll filled with yellow feet mushrooms. Delicious. Secondly, I served a black trumpet and kabocha squash soup. Then the hot plate....a hedgehog pizzeta, lightly oiled with salt and pepper, a spinach and black trumpet souffle, and a chantrelle empanada with jalapeno cream and a finish of avocado mousse. Fabulous! And finally, to send everyone home happy, a single scoop of pear-candy cap ice cream. For me this is just a regular day, but I love every moment of it. No one was vegan at this event, yet they didn't care, because great food is just that ....... GREAT. I like to remind them that no animals were harmed in the production of today's event and that I hope everyone sleeps a bit easier tonight. Tomorrow wild mushroom recipes!!!!! Follow the link to check out The Ravens Restaurant, my sample menu, and our philosophy.

vegan chef period.

www.ravensrestaurant.com

Happy New Year!

2009-01-15T10:17:00.000-08:00

Starting the year off right traditionally comes with making some new years resolutions! Most, if not all, want to improve their health in some way. Whether it is by getting a gym membership(which typically lasts for about a month, been there) or to change their diet in some form or another. I have kept up those traditions with a few resolutions of my own. First, I am starting this blog to showcase my food and recipes, from near and far, as I will visit farmers markets, restaurants and food events along way. I hope you continue to visit with me about living a conscious, sustainable and organic vegan lifestyle. Second, I am committed to sharing my thoughts along with my food with you. Choosing to eat without animal products is not only a thoughtful choice, it is also a healthy one. With the increased numbers of deaths each year due to cancers, heart disease, and such, it raises a red flag for me "What do each of these people have in common?" and the answer is simple..... food, more specific diet. This is not breaking news, in fact, there are lots of research and books dedicated to inform us that with a proper diet and exercise most of these cancers and diseases can be eliminated and even reversed. So it is not too late to change your diet or the diet of someone who you care about. My job, my passion is food and cooking delicious food is what I know. As the years go by I will post recipes that are not only easy to recreate at home but that are also very tasty as well as healthy. I want wish everyone a happy healthy new year!

vegan chef period.