I have been enjoying the absolutely yummy dishes we’ve had during the holidays. Each year it’s something different and, of course, plant based. For Thanksgiving 2o25 we decided to have stuffed portobello mushrooms with homemade stuffing, sweet leeks and savory and crispy vegan sausage for our main plate (see below). We’ve had stuffed portobello mushrooms…
Tag: Plant Based Haute Cuisine
A Light Thanksgiving… Complete With Color… Cheer and Charm…
Each year during the holiday season my family, friends and I enjoy exploring new food selections for a festive and hearty Thanksgiving. I thought for some time… what different main entree, side dish or dessert can I introduce for further exploration this year. After more consideration and additional input from loved ones, we decided since…
A Tribute To My Dad… A Meal Together… In A City We Too Call Home…
Each May I get excited about celebrating my birthday. Every year I think about things I can do that will bring a BIG smile to my face. As most know who follow my online accounts and read my blogs, I absolutely enjoy leisure traveling and amazing foods. I prepare, make and eat much of my…
The Art And Craft Of Cheese Making… The Age (Maturity) Of Cheese… The Natural Food Art Cafe…
Making my own plant based cheeses has been such a pleasure. I began cheese making several years ago. Since home-creating my first plant based cheese, I’ve made several varieties, hard, medium and soft. The firmness and/or texture of the cheese is important, especially when being used for a specific dish. For instance, my crumbly Coconut…
Ocean (Water) Lovers… I’ve Gone Fishin’… Plant Based Fishin’ (Creations)…
I adore being by the ocean or simply bodies of water, lakes, ponds, rivers, streams, brooks… I appreciate what they offer, including scenery, sound and movement. I too love watching the graceful and playful dance of the life, including the plants, that inhabit these places. What we witness from the waters and the life within…
Dana Rondel 