Vegan

Are you ready to elevate your grilling game and discover a new culinary delight? Look no further than grilled romaine hearts! Often overlooked, these smoky and crispy gems have the power to transform your salads and even create flavorful low-calorie wraps. In this article, we’ll delve into the world of grilled romaine hearts, sharing a mouthwatering recipe and valuable tips to achieve the perfect balance of smoky char and tender freshness. Get ready to unlock the secrets of grilling romaine and take your summer barbecues to a whole new level!

Introducing the ultimate hummus recipe! As a child, garbanzo beans seemed like elusive creatures, confined to salad bars and distant cities. But today, we’re unlocking the incredible potential of these versatile legumes. Get ready to dive into a world of flavor as we delve into the art of making hummus—an inexpensive, quick, and customizable dip that will elevate your culinary skills to new heights. Join us on this mouthwatering journey and discover the endless possibilities that await with this humble yet extraordinary dish.

Kobbari Chutney Pudi, or Dry Coconut Chutney Powder, is something I’ve only recently discovered through an ex-partner. From time to to time his family would send these lovely little care packages brimming with sweet and spicy treats from home. It was the first time I had smelled such an interesting mix of sweet, spicy and buttery aromas that had me hooked on learning to cook Indian food after years of only eating the typical dishes you’d find in American “Indian” restaurants in the early 2000s.

Ratatouille is one of those country dishes that, despite its simple ingredients and appearance, is surprisingly complex to produce well. If you’re not careful it can easily turn into a watery/oily bowl of mushy vegetables. Something no one ever wants! However, with a couple simple little steps you’ll be well on your way to mastering not only ratatouille, but a whole world of wonderfully exciting veggie dishes that will keep your family coming back for MORE!

Growing up, I spent a good bit of my early years living on a farm just outside Crawfordville, Fla. The majority of the food we grew was for our personal use. We’d grow the normal stuff you’d expect… tomatoes, watermelons, okra, bell peppers and greens were pretty much always on the list to plant. As you’d expect, we’d do various things to preserve the fruits of our labors. The most commonly used method was canning. (Followed by open-air dehydrating.)

When I was growing up there wasn’t really ‘vegan’ or ‘vegetarian’ food in the South. That was only for those “hippies in…