I held a (sold out!) vegan dinner event at Sunset 44 restaurant. Owner and executive chef, Bob Menendez was kind enough to put up with me and our collaborated efforts produced a five-course, wine paired fabulous culinary vegan feast to the tune of 100 people. This amuse bouche was his brain child. 

Chickpeas and clus----what?! If you're unfamiliar with the legume, the cluster bean, you might be more familiar with it in it's processed state of guar gum as it acts as a stabilizer in condiments such as ketchup, BBQ sauces and salad dressings. You'll also see it on your ingredient labels for bake...

With a quick sear on all sides, the tofu sharing real estate on these skewers makes for the perfect party food. 

Here we have two very distinct and BOLD flavors that are softened and married by the silky, creaminess of coconut. Hungry yet?

An Easter staple here in my household, it's been nearly six years since I've had a deviled egg.  I miss those little suckers!  No, of course they don't look EXACLTY like the real thing (not so devilish...), they sure do taste pretty darn close.  There are a few secrets we plant people have when it c...

No need to pull apart your entire kitchen to make authentic tasting quesadillas!  The white beans and green chilies add a creaminess kick that will take you bake to that south of the border, overpriced all-inclusive resort you secretly wanna go back to.  

Make this when you're sober.  Eat it when you're not.  So good you'll even remember it.  Promise.  (Don't forget to turn the oven off!)

An Indian spiced pop of protein will intrigue your family and friends for a minute.... then, poof! the plate is clean!  

The veg-gasmic salad of all salads!  It's sweet, no, it's salty, no, it's creamy, no, it's crunchy.....   I've been making this salad for years and offering it up to my classes, clients, family members, etc...  The myriad of flavors is really pretty good, but the truly awesome thing about this salad...