Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
Remember the dish I told you about a while ago? A pasta skillet supper graced with sun-dried tomatoes, broccoli, and parmesan cheese? I can easily say it is one of my favorite dinners of all time. And this dish I'm
This Meatless For a Meal: Spinach and Mushroom Stuffed Enchiladas recipe contains pepper jack cheese, pepper jack, yellow corn, tomato sauce, olive oil and more.
Toasted Pecans coated in a super-caramelized maple glaze in a crunchy crumbly almond meal based crust. No white flour, no white sugar, no isolated fats, all whole foods, natural, vegan and delicious!