Plant Based 411

May 2021
Spring is the season of flings and fiestas, including Cinco de Mayo which is celebrated on 5/5, commemorating the Mexican Army’s 1862 victory over the French Empire at the Battle of Puebla. 

January 2019
Just the words “roasted vegetables” make me feel warm and cozy on a cold winter day. Not only does the roasting process turn up the temperature...

December 2018
Originating from the Indian subcontinent, many varieties of pakoras are naturally plant-based, pretty simple to make, and crowd pleasing.

July 2017
The sun usually shines bright here in Southern California, but coastal fog occasionally rears its gloomy head. On days like this I like to lighten things up by combining colorful, seasonal fruits and vegetables into a sensational salad.

April 2017
From beautifully arranged, grown-up ingredients, to whimsical shapes and flavors especially for kids, the modern bento box lunch contains all the components of a complete and satisfying meal.

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.

August 2016
Here’s a California twist on a classic dish from Spain that you’re going to love. Gazpacho is a cold soup traditionally made of raw vegetables, originating from the Andalusia region of Spain.

June 2015
As we get ready to say goodbye to Spring, and hello to Summer, recipe inspirations are at new fresh and light heights. Whipping up something delicious, and slightly exotic, that doesn’t require turning on a burner or oven, is starting to look very appealing.

March 2015
A combo of fresh, raw and lightly cooked vegetables in a creamy and zesty peanut dressing, the name of this Indonesian vegetable salad literally translates to “mix-mix”.