Cultivating curiosity and wellbeing in Mexico
Chiles En Nogada Chiles en Nogada, or Stuffed Chiles in Walnut Cream Sauce, is the traditional dish in Mexico for the Independence celebrations that fall on the eve of September 15 and carry on into September 16, Mexico’s Independence Day. The dish features the colors of the Mexican flag: green Continue Reading →
Seitan is often used in vegan restaurants as a substitute for chicken or beef in many recipes. I use it often in Irish Stew, Seitan Piccata, Grilled Seitan Buffalo Wings, Seitan Souvlaki, and Seitan ‘Beef’ Kababs. It has a hearty flavor and texture… Continue Reading →
Whoever thought fungus could taste so good! Now, don’t make that face—mushroom is also a fungus! Oyster mushroom is one of the most widely eaten mushrooms. It is also known as the tree mushroom and resembles an oyster shell, thus, its name. Cream… Continue Reading →
Vegan Colcannon with Sweet Potato. Colcannon is a hearty Irish dish traditionally made of mashed potatoes, cabbage or kale, butter, and sometimes onions, scallions, or ham. The first time I made my own vegan version of Colcannon, I used potatoes mashed with unsweetened almond milk, a touch of olive oil, Continue Reading →
Vegan no-bake pistachio-based energy balls infused with the delicate essence of rosewater make for a Turkish-inspired treat. Continue Reading →
This morning, I stood in my little tropical kitchen looking out into the garden as I skinned raw peanuts, readying them for roasting and grinding into peanut butter. It crossed my mind that some people would think that what I was doing was a waste of time, that they had Continue Reading →
I admit it: When I finally gave up animal products four years ago, I considered tofu tasteless and uninteresting. Of course I could tolerate it, but I couldn’t understand how anyone could actually like it. However, persistence (or should that read obsession?), need, and an adventuresome spirit got me past Continue Reading →
I was shocked to discover last week that one pot of my precious arugula, which has been growing so well this season and has been a joy to devour in salads and other dishes, had become infested with the persistent parasite, Cuscuta, more commonly known as dodder. Dodder is a Continue Reading →
If you haven’t already participated in the activities of Zihuatanejo’s Eco-Vegan Cooperative (Cooperativa Eco-Vegana), now might be the time to jump in and find out what a vegan lifestyle and plant-based eating are all about. The Cooperativa Eco-Vegana had its beginnings about a year ago in Zihuatanejo, Mexico, when a Continue Reading →
Surrounded by the traditional fare of turkey with gravy, mashed potatoes laced with butter and milk, and desserts that are likely to go heavy on the eggs, cream, and refined sugars, holiday cooking and baking might seem like an insurmountable challenge for plant-based eaters. However, there are quantities of great Continue Reading →
A tiffin carrier or tiffin box is usually round, multi-tiered stainless steel container, the tiers of which conveniently clamp together. A handle on the top level provides for easy transport. Some tiffins come with insulated carrying bags. What is tiffin? Oxford Dictionaries (1) online defines tiffin (noun) as a snack, Continue Reading →
This Recipe has been curated from MindBodyGreen Parsnips are one of those vegetables I used to pass by in the grocery store in favor of more familiar choices. If you’re like me and haven’t tried cooking with parsnips, it’s time to give them a… Continue Reading →
Cats, boas, a vegan fair, and dinner… What an unusual day! First, an early morning phonecall informed me that my cat, who resided at our office instead of our house, had almost–almost–been devoured by a boa constrictor. She was saved in the nick of time by a vigilant and fast-moving Continue Reading →
(S5663AM6AQX4) On a side street in the heart of the historical center of Mexico City, close to Parque Alameda and Bellas Artes (the Palace of Fine Arts), is a small, unassuming restaurant called simply Restaurante Vegetariano. It is open only for lunch and caters to the personnel of nearby offices Continue Reading →
We recently returned from an approximate one-month road trip; therefore the long silence since my last post. Our trip took us from our home in Mexico up to Texas, something we usually do once a year at about this time. This year we also took a side trip and hopped Continue Reading →