I've been remiss in posting one of my best-kept secrets: Grilled Vegetables. They are my go to summer filling for tacos, enchiladas, salads, and wraps. Grilled veggies pair nicely with garlicky hummus to make for a light summer lunch, especially when watermelon is served as a side.
Here's the best way to prepare the bounty of summer.
One of the things I love to talk about is food history. It’s no secret I’ve spent many, many hours reading and researching where the food comes from.
I got the opportunity in January at the Arizona VegFest to share some food history. I gave this talk on the history of spices, where they come from and why some of them are on our baking racks instead in our savory recipes.
Summertime is perfect for firing up the backyard grill (or where ever you put yours) and July is the month to celebrate. Here are a few ideas for the vegan Grill Master to put between their tongs and on the flame.
As a chef, I’ve done my share of grilling. On the line, the grill station is one of the most valued positions. The grill guy has to cook everything to perfection and in a timely fashion. On several occasions, I’ve turned down this highly prized position in favor of the saute station. Saute is a higher pressure position and usually involves more vegetables and fish than meat.
You've seen those big beautiful, meaty mushrooms, portobellas, and, if you've been hanging out with me here on the blog, you know I love them. I love to grill them, roast them, put them on salads raw. I like to chop them up and saute them with onions. Yet most people don't know how to clean a mushroom -- that you should remove the gills, the mushy dark matter on the underside.
Kitchen Shaman is hitting the road again in July. Destination: VeggieFest 2016. Held outside Chicago, IL, it is one of the largest vegetarian festivals in North American. Chef Johnna will be presenting two demos at this event, so if you’re in the area, please consider stopping by – admission is free!
I love happy accidents and amazing finds. On this trip to Southern California, as we were driving into Costa Mesa, I saw a sign that said Chocxo. I pretty much knew it was a chocolate/coffee house and then I saw part of the sign said locally roasted. We were on our way to the local library to work, so I stopped in.
Knives are personal. The way they feel, the way they balance in the hand. How the blade cuts through the food. Personally, I like a lighter knife, one that is easy to grip and that is very, very sharp. Cat Cora of Iron Chef fame uses a 13" chef’s knife, and she’s 4’11”. Intimidating? Yes. Necessary? When you are that short and working in a “man’s” world, wielding a large knife can help intimidate your co-workers.