A journey to the Bay Area isn’t entirely complete without a trip to Wine Country if you can spare it. Windsor is a cute little town just north of Santa Rosa. They have nicely built “town green” with a great little cluster of restaurants and apartments. It feels…
Posts tagged as “WFPB”
Exploring the new San Francisco this crisp, clear morning, we found ourselves near Nob Hill and Nourish Cafe looked like a good idea for Saturday brunch, as they bill themselves as …a 100% plant-based [cafe that] …uses organic, whole foods and non-GMO ingredients to create delicious, wholesome and…
Fancy Plant-Based Food Comes to Chicago
I’ve posted a new video, this time for a South Indian dish known as a poriyal. This simple means a dish that is started with mustard seeds and urad dal that is toasted, or classically fried in oil, then cooked with chiles, turmeric, asafoetida, and curry leaves and…
I knew I wanted to make some chickpeas, but I didn’t know what I wanted to do with them. I did a quick search on the searchy thing looking for someone else’s idea of the 10 best chickpea recipes out there to see what came up. I found…
Traditional comfort food can be a challenge in an all plant-based diet but we have a winning solution. Avocado provides all the fat necessary to create amazingly light and fluffy biscuits and the cashew cream gravy would satisfy even the most devoted fan of this American classic. Throw…
We got into Ediflora kitchen again last week and made another video. This time a how-to for making the Flue Fighter Soup. I really believe in this recipe and so far it’s kept me from getting sick. I encourage you to try it the next time you think…
Around Christmas, either as gifts or because we were out shopping, we picked up a bunch of new cookbooks to give us some new ideas for things to make. One of them was Forks Over Knives – The Cookbook, which has “over 300 recipes for plant-based eating all…
Hey everybody! Over the long weekend, we finally got things set up and created our first whole foods plant based no oil video for making mixed chickpeas with preserved lemons. It’s a wonderful, simple dish with great flavor, and you’re not going to miss the lack of added…
I began by getting out some dried chickpeas to soak. I currently have three types on hand and took 1/2 cup of each: regular white, some brown and finally black. I put them into a glass dish with two bay leaves and covered them with water. While they…