Vegan Fire and Spice

Black Bean and Corn Salad

May 4, 2011

Just in time for Cinco de Mayo, here’s a satisfying salad that’s loaded with flavor and can be assembled quickly with just five (count ‘em, five!) on-hand ingredients. All it takes is some cooked or canned black beans combined with fresh or frozen corn kernels, tossed with a spicy tomato salsa, cilantro and lime juice. […]

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Hearts Afire Valentine Menu + Cookbook Giveaway

February 8, 2011

For Valentine’s Day this year, I’m going to shake things up with a hot and spicy menu. If you like spicy food as much as we do, than my Hearts Afire menu may appeal to you. (If hot and spicy isn’t your thing, I’ll be posting more traditional menu ideas in a few days.) But […]

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Spicy Corn Fritters with Corncob Jelly + A New Cookbook Contest!

November 17, 2010

If you follow me on Facebook, you may recall that a couple weeks ago I saw corn cob jelly for sale and had to buy a jar — I mean, who wouldn’t, right?  Of course, once I got the jar home I had to figure out what to do with it.  Enter:  Spicy Corn Fritters!  […]

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Red-Hot Chili Tofu over Pancit

November 5, 2010

With the first week of Vegan Mofo coming to a close, I thought I’d end the week with a post I’ll call “Flashback Friday” because it features two recipes that I blogged about a year or so ago. The photo shows Red-Hot Chili Tofu over Vegetable Pancit which are actually separate recipes from my book […]

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Chili in Squash Bowls and a Cookbook Giveaway

February 4, 2010

I love the flavor combination of spicy hot chili and sweet winter squash. Usually I’ll roast some peeled and diced butternut squash and add it to my chili. Only this time I had a buttercup squash in the house, which doesn’t lend itself well to being peeled, so instead of putting the squash in the […]

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Uttappam and Red Lentil Sambar

November 20, 2009

When I lived in Virginia Beach, we used to frequent a wonderful Indian restaurant that featured Southern Indian cooking. The menu was filled with a wide variety of idlis, dosas, and uttappams paired with a luscious vegetable sambar and a sublime coconut chutney. The menu also had a number of fragrant vegetable dishes including an […]

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