Shelter in place from the autumn chill with a seasonal vegetable inspired supper made to pair with warming Napa Valley Merlots. Disclosure: The wines featured in this post were provided as media samples. All opinions are my own. October is #MerlotMe month: a celebration of this commonly used but oft overlooked single red wine varietal.…
The first weekend in October is National Moldovan Wine Day. Celebrate this oft overlooked and underrated wine country with savory vegan foods.
Three flawless food pairings recommended by the winemaker himself at Windy Oaks Estate in the seaside California town of Carmel.
Try the workhorse Italian white wine with the jack of all trades vegetable. They pair with lots of things but most importantly each other.
If you’re wondering what that long stranded brown vegetable in your bibimbap is, it’s a classic Korean side dish called gosari. The hardest part is not making it but finding it.
The Sangiovanni winery in Italy has the unique distinction of being the country’s first certified vegan winery. The question is, does it really matter?
This protein packed, easy tofu soup is for real Korean foodies who want to experience real Korean flavor, without any animal products.
Wondering what to do with all those cherry tomatoes? Try this simple, juicy side dish that doesn’t require any cheese.
Don’t have time to fold eggrolls or deep fry? The next best thing is stuffing it into a bowl and call it a good day.
Time for Mr. Falafel to scooch back into his pita pocket. These vegan Burmese split pea fritters are easier to make and have the Midas touch of golden turmeric.