Plant Based 411

August 2024
‘Tis the season for tomatoes, in all their cherry, Roma, beefsteak, grape, vine-ripened, and heirloom glory.

August 2022
Summer salads are usually cold and crisp, but here’s a salad recipe that takes seasonal vegetables to the grill, adding heat, smoke, and charred flavors to the proverbial meal starter. This salad is substantial enough to fill in as the main course.

July 2021
Originating in Nice, France, in the late 18^th century, Ratatouille (rat-ah-too-ee) is a classic French vegetable stew that is a staple in Provence, consisting of eggplant, bell peppers, summer squash, tomatoes and garlic and/or onions.

September 2019
Tofu is a great protein source and a pantry/refrigerator staple in my home kitchen. The silken (Japanese-style) variety, which is shelf stable until opened...

April 2019
As some of you know, holidays can often be a disappointment, food wise, for those of us plant-based eaters dining in an omnivore/carnivore world.

August 2018
The cultural connection between the Chinese and Jewish people is represented by the game of Mahjong, a tile-based game invented in China in the Qing dynasty, and played poolside and inside the homes of Jewish women since the 1930’s.

June 2018
While I love the flavors and fragrance of Indian food, the heat/spiciness is often too hot for my tongue to handle.

March 2017
Paella, pronounced pie-aye-ah, is a Valencian dish built around saffron-infused rice. Onions, garlic, peppers, peas, artichokes and tomatoes are classic add-ins...

January 2017
I don’t know about you, but it’s one of my 3 favorite meals of the day and my vocation offers lots of options on what to have for my noontime fix.