In the 2022 edition, the recipes are refreshed and are 100% plant based. They are as relevant today as when we first made them many years ago. Included are stories of farmers, family, friends and guests in addition to explanations of the various ingredients and tips on best methods to prepare them.
Inspiration can be found wherever we go. Knowing it was one of the best restaurants in San Francisco, I visited Chef Carlo Middione’s Vivande Porto Via in 1987 where I sampled his Sicilian caponata. It was an amazing meld of sweet, acidic, spicy, bitter and juicy. It was delicious and soon after purchased his classic… Continue reading Eggplant Caponata
Looking to wow them for the Holidays? Here is a recipe that is sure to please and satiate the cravings for the comforting foods of our youth. Crust 9 inch pie crust Preheat oven to 350 F. Bake the formed crust for 7 minutes. Base 4 tablespoons bourbon 2 tablespoon Bob’s Red Mill… Continue reading Awe-Inspiring Vegan Bourbon Pecan Pie
As the weather cools, potatoes become the ultimate comfort food–cherished for their creaminess and the feeling of satiation. In Peru alone, over 4,000 varieties of potatoes are grown. Here in the USA we are seeing new versions of those classics every year. There are potatoes for every use–some for baking, others for frying and still… Continue reading Vegan Scalloped Potatoes
Chef George in the Scavolini showroom kitchen in the Michigan Design Center
When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near. Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors. These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become… Continue reading Roasted Baby Cauliflower
Vegetarian traditions are found in cultures around the world, with India being the most prominent. As a young man, I journeyed there four times and experienced the marvelous cuisine first-hand in homes, temples restaurants and street cafes. I learned the value of treating every meal and each morsel with respect and appreciation. I also discovered… Continue reading Alu Methi Tikki
The story of zucchini is a tale of empires, beginning with Columbus’ voyages to and from the New World. He took the first zucchino (meaning small squash) seeds back to his native Italy where the vegetable zucchini became ensconced into Italian cuisine. It is a prolific plant with with a number of varieties and culinary… Continue reading Stuffed Globe Zucchini Squash
“Trust,” as it pertains to the food system, has become an increasing concern for all of us. As part of the ongoing research and planning for the James Beard Foundation’s annual conference over the last few years, a series of regional salons were conducted around the country on the subject of Trust. A small group… Continue reading In Food We Trust
Mainstream America does not emphasize food as a key to a quality life and source of longevity. Food is mostly used as a sensual sideshow and necessary evil. One the big challenges we face, especially in dire times, is to reconnect with the earth’s culinary heritage. Not only the exclusive diets of the privileged, but those… Continue reading Learning How to Eat
