Food & Wine

If you’re looking for a simple, healthy, and delicious way to stay on track with your meals, jar salads are the way to go! Whether you need a quick work lunch or a hassle free dinner, jar salads are a...

If you love the rich, creamy flavors of Indian butter chicken but want a plant-based version, this Indian Vegan Butter "Chicken" is the perfect dish for you. Instead of chicken, we’re using tofu, which soaks up all the flavors of...

Southern California may not be the most obvious place to forage for mushrooms, but in a wet year local mushrooms can be found in our local forests. Although we can’t all be mushroom experts overnight but Oyster King Mushrooms can...

Are you looking to heat things up even though Summer has not officially arrived? This spicy vegetarian dish is certain to do just that. With this recipe, we've substituted the traditional rice filling for a more nutritious and tasty filling,...

This vegan & plant-based, Hearts of Palm Ceviche is fresh, light and perfect as an appetizer or meal. This easy recipe can be made in minutes. Serve over mini tostadas, with tortilla chips, in lettuce cups, or in a halved...

Chili is mostly always made with meat. Not this time. My husband and kids absolutely love this dish. It is a perfect blend of spices, beans for protein, and quinoa paired with a delicious Chenin Blanc on a cold winter...

This is a versatile fall dish that can be served on the side or as a main course. One can easily substitute with a plant based sausage to make this vegetarian friendly. A nice white dry wine with medium body...

A warm and hearty Fall dish that is easy to prepare with your own corn stock or store bought vegetable or chicken stock. Chef's choice of pairing with this fresh and creamy dish is a nice Chardonnay or even a...

Serves 4 *Vegetarian 2 Medium Turnips 2 Medium Rutabagas 2-3 Large Carrots 1 Large Red Onion 2 tbsp of Olive Oil 1 tbsp of Dried Thyme Salt & Pepper to taste Preheat your oven to 375 degrees. Peel the Turnips,...