Lucas Smith

How to Make Mushroom Bacon?

We all know that ‘mushroom bacon’ is not really bacon. I’m talking about “bacon”. And while I get annoyed with food marketed as something...

Award-Winning Vegetarian Chili Without a Recipe

Last year, on a whim, I entered a vegetarian chili cook-off at my alma mater. It was a festive evening, a great learning experience with my...

Gluten-Free Cornbread

If stuffing is a hot topic at your house and you are the gluten-free cook, cornbread is the answer. But, to the GMO-aware, having...

Vegan Chili Cook-Off at Natural Gourmet Institute

My First Vegan Chili Cook-Off. Here’s What I Learned. On a whim, I recently entered the vegan chili cook-off at the Natural Gourmet Institute. Never having...

Eggs Diablo

Eggs Diablo is a healthier version of the classic Deviled Eggs with Greek yogurt and avocado replacing mayonnaise. If you are not a deviled...

Seven Tips for Using Miso

Do you have a tub of miso, a culinary time capsule, lurking in the depths of your fridge -neglected and long forgotten? If so,...

Icelandic Food – A Primer: Part I

Travelling to Iceland?  You likely have high expectations about the landscape, the geysers, the glacier and, of course, the northern lights. But, Icelandic food may not be on...

Overnight Oats -Your Breakfast BFF

I know, I know… Overnight oats are hardly a culinary innovation. But, they’re the ultimate no hassle, no-cook, nutritious whole foods breakfast. Besides, who...

How to Make and Use Chia Gel

Have chia seeds been massively over-hyped as a ‘superfood’ by marketers? It seemed that way to me. As a result, I was a bit...

Ginger Beet Juice

One of the best things about juicing is the vibrant colors. I can’t resist the bright magenta of beet juice. Raw and unpeeled is...

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