Award Winning Vegan Buffalo Mac and Cheese

This past Sunday, I had the honor of being one of nine chef's competing in the first annual Mac Down LA! It was a super fun and super hot day in Pasadena, but the energy was on point! A few hundred folks came out to sample and vote for their favorite vegan mac and cheese...and there was some fierce competition. All of this, of course, for a good cause.

Sponsored by Vegan Outreach, the Factory Farming Awareness Coalition, The Shumei America National Center in Pasadena, and hosted by Gwenna Hunter of Vegans of LA.

Vegan 'Surf and Turf' Taco Plate

'Surf" Tacos made with seaweed infused rice, dilly tartar sauce, and radish relish.

This weekend I had the privilege and honor to do a cooking demo and prepare lunch for 300 dedicated community activists at the Crisis in the Oceans event which led up to the People's March on Climate Change in Irvine, California. Speakers included Jonathan Balcombe, Kate Mackey, and Gene Bauer! What an honor to be feeding these fine folks!

Carving Board Vegan Pastrami (I promise it's not meat!)

Oh, Pastrami! You are so salty and savory and fatty and just a tad sweet and taste magnificent with a big thick smear of deli mustard and provolone on toasty sourdough. My husband and I used to travel far and wide for a giant pastrami sandwich in our pre-vegan days, and the both of us really had a hankering for nostalgia.

We set out to recreate this old favorite at home using seitan and traditional pastrami spices. It had to juicy. It had to be tangy. It had to have that peppered crust. And...it had to have that signature pink marbling. After all, we eat with our eyes first, and this had to look as authentic as possible. We wanted it to be like those artisan carving board sandwiches you see on all the food shows. You know, the ones they serve up at all the hipster gastro pubs.

Except ours, well, ours had to be vegan.

What Should I Get My Vegan Friends for Christmas? Vegan Cookbooks! Duh!

Read all the way to the bottom of this post where you can enter to win a copy.
I am giving away a copy of each of these books, so just follow the prompts in the widget to enter!

For many of us, the Holidays are no longer about presents, like they were when we were kids. As a grown up I really enjoy the opportunity to meet up with friends and family over a drink, or a meal, and really spend quality time together joyfully in the spirit of the season. Don't get me wrong, I absolutely love the holidays! The amount of decorations that adorn my 700 square foot home is ridiculous and Christmas music blares from my car stereo as well as my house all month long. It's just the buying of "stuff" for the sake of buying "stuff" that really gets to me.

Harvest Butternut Squash Stuffing and Seitan Roulade En Croute

Thanks to everyone who came out to Tanaka Farms on Saturday for the Plant Powered OC Vegan Holiday Cooking Demo and Talk. It was a great turnout and we had a super fun time!

A couple of notes about the following recipes. THEY ARE FLEXIBLE! Don't like pecans? Use walnuts. Don't like yellow onions? Use red ones. Don't like cranberries? Use raisins. Don't like wild rice stuffing? No worries, use your favorite stuffing recipe instead. Don't want to put the puff pastry on? Don't! It's all about making food that YOU like. Not me. So have fun with it.

Texas Hold 'Ems (BBQ Pecans and Ranch Salad Tacos) from Vegans Go Nuts!

Photo Credit: Susan and Ryan Asato of BigTentVegan.com

Over the last few weeks I have been cooking up a storm. Nope, not at home. But for people interested in learning how to cook vegan! Nothing warms my heart more than teaching people how to cook without animal products and then hearing them afterwards telling me how much they loved the food. Its the best feeling in the world.

Easy Pea-sy Vegan Chicken Pot Pie

Just a week ago I was denying the fact that summer was coming to an end. I was determined to enjoy the most sunshine and blue skies possible. I love summer. It's my favorite season. I love tank tops and sundresses, the feeling the sunshine on my shoulders, and wearing less make-up so my freckles can shine through.

Watermelon Poke Bowls

Over the weekend I was out at Tanaka Farms teaching the third and final of my Summer Cooking Series classes. (Don't worry, next up is the Fall Harvest Cooking Series!) It's kind of a weird time on the farm...I mean it's the end of Summer, so our Fall harvest is not quite ready for picking and the Spring harvest has long since gone. Ripe seasonal produce is mostly tomatoes, corn, and melons. And when I do these classes, I really like to focus on celebrating the season's bounty, so my recipes always center around what's in season. 

Vegans Go Nuts! Barbecue Pecans

Vegans Go Nuts! Celine's and my new book is now available!

I am super excited to announce the arrival of our new book! Celine and I were at it again, together, to create an entire book full of recipes that bring our favorite ingredient (NUTS!) to the forefront. No longer are they relegated to a sprinkle on top of salads. Nope. Nuts take center stage in this book, with recipes for basics, like nut milks, butters, cheeses, and mayos to entrees like the slow-cooked barbecue pecans in the Texas Hold 'Ems (on page 100) that I am excited to share with you below!

Purple Cauliflower Tacos with Quick Pickled Radish Relish

Sorry for posting two taco posts in a row. But, for the first time in my entire life, I am working a schedule which allows me to be home for dinner with my husband pretty much every night. Coming up with dinners that satisfy my need to experiment in the kitchen, and Dan's need for something "yummy" (I swear he eats like a 14 year old!) has proven to be a challenge, lol. But there is one thing we both can agree on, and that's tacos.