I help people transition to a more plant-based diet by revamping their kitchen pantry, fridge, with shopping trips and cooking classes that empower them to cook healthful meals at home. If you aren’t able to meet with me face to face, here are some great tips on how to make the transition to a plant-based…
I don’t like using canned foods often, but I sure do love me some artichoke hearts. This dip is amazing served on a toasted baguette, with crackers, in a wrap or on a sandwich. I found it’s even better the next day. It doesn’t look very pretty but taste incredible. If you want to make…
Today’s Meatless Monday post is the best thing since sliced bread. Well, ok maybe not, but it’s a great substitute for cheese that is not processed or full of oil. I made this cheese sauce last week to go on top of steamed baby broccoli and asparagus. It was incredible. Last night I used it…
I’m crazy for kale. I could eat it every freakin’ day! It wasn’t until I went to culinary school that my love affair with kale began. The only time I had seen it before was garnished around the salad bar at restaurants. How crazy that they didn’t chopped it up and throw into the salad…
Today’s Blissful Meatless Monday post was named by an adorable boy at a potluck I went to last Monday. He tried my raw tacos and said there was no other word to describe them but “magical”. My Facebook fan Jill got the idea brewing that I needed some raw tacos for my cookbook and boy…
I wanted to tell you about this vegan macro thing that I do every year. It’s a summer camp/conference that happens every July (for 50 years now!) at the Tahoe National Forest in Northern California and it is super fun and educational. Teachers from all over the world come to teach and The Blissful Chef…