Q & A with Renana owner of Middletown, CT based ION Restaurant Photos & Interview by Annika Lundkvist http://annikalundkvistphotography.com/2017/05/restaurant-feature-its-only-natural/ This feature & interview originally appeared in the March/April 2017 issue of Vegan Health & Fitness Magazine
At Kao’s last month, enjoying the Wellington Plank- probably my favorite savory dish I tried from their menu (but I have much more exploration of their menu to do!) Wellington Plank Seitan filled Puff pastry with a potato gratin & red wine sauce. Served with side apple salad. Wellingtongplanka Smördegsinbakad
24 Hours in New Paltz Visit to vegan active retreat Hungry Ghost Guesthouse and exploration of the town’s vegan eats and treats Photos & Text by Annika Lundkvist This article appeared in the January/February 2017 issue of Vegan Health & Fitness Magazine Read article in full here http://annikalundkvistphotography.com/2017/05/24-hours-in-new-paltz/
My son and I woke up this fine Sunday morning to my husband in the kitchen whipping these biscuits up! He’s been working from a few established recipes but tweaking ingredients to get the fluffiness & flakiness he wants. All the tweaking & modification is paying off- these are scrumptious!
I absolutely love cooking for the holidays & especially creating gorgeous plant based spreads with familiar flavors from the festive season. But this Thanksgiving I was in the mood to create something a bit different from the traditional spread – veggie cashew stir fry, jasmine rice & a delicious peanut sauce!
Flashback to Christmas Dinner 2014! I loved preparing this spread! Macadamia Nut, Basil & Olive Oil Spread Arugula with Grape Tomatoes, Grapeseed Oil & Sea Salt Grilled Asparagus Minnesota Wild Rice with American Parsley & Shallots Steamed Brussel Sprouts drizzled with Hazelnut Oil Gardein Holiday Roast with Cranberry, Kale &
Holiday sampler! I love cooking dishes with different holiday favorites leading up to the festive season so I know what recipes I want to make for the feast. This holiday sampler included cranberry jelly, slices of gardein Holiday roast (with kale, cranberry & wild rice) and farro with onions, parsley
First, I have to acknowledge the inspiration for this dish. The “Tempeh Tuna Sandwich” at Jivamuktea Cafe which I wrote about earlier this year. The first time I visited Jivamuktea Cafe near Union Square in NYC I had this sandwich and it was a culinary revelation. I generally enjoy tempeh
I used to consume animal derived cheeses a lot before, but really don’t miss it now.It’s bizarre to me how we humans “rely” on other animal mothers so much for their milk to create this endless supply of dairy products. It’s also very sad, considering that those mothers often never even have