Plant Based 411

September 2021
September harkens the end of summer and often the last hurrah of some of our favorite foods. Ripe, juicy heirloom tomatoes, garden fresh corn on the cob, New Mexico’s Hatch peppers, and varietal melons* are seasonal standouts that will soon be a fond memory.

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. 

July 2020
For this month’s plant-based recipe I wanted to make falafels, fried chickpea - (garbanzo bean) - based balls of Middle Eastern goodness. 

June 2020
On Monday or any other day of the week, Melissa’s line of Plant-Based Proteins make it easy and economical to jump on the meatless bandwagon.

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...

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

November 2015
Growing up I ate a conventional diet, but eventually gave up animal products for ethical reasons. From time to time I would have a craving for something from the past...