CELEBRATE LIKE A VEGAN

Very often we have to start shoots early in the morning at the workshop. My best trick to make sure everyone gets here on tome is to text them that I will be making pancakes for everyone. This last time we had a bit of a surplus of lemons and a case of little bottles of maple syrup we hadn't even opened yet. I figured it was time to make everyone Lemon Pancakes. While we were at it I decided to take a survey with everyone to find out how they liked this new brand of maple syrup. The brand name is Stonewall Kitchen and it's labeled as 100% New England Maple Syrup. I have to tell you that it has become one of our favorites we've ever reviewed. It had a very pleasing dark color that can only come from being cooked the old fashioned way, without rushing it. It was sweet without hurting your teeth so it allowed the lemon zest in the pancakes to come through. The batter I used was my go to simple griddle cake batter. Here is the recipe I used. I hope you try it and love ...

Whenever I've visited México, one of the first things I look for is the street vendors who sell Esquites. To see the care that goes into one of these little cups is nothing short of wondrous. Each vendor has their own way to prepare them as there are long discussions among our family as to who has the best ones. Unfortunately, many of the ingredients offered are not plant based like the crema or the cheese so when I'm home in San Francisco, I can't help but make my own, This is how I usually prepare mine but feel free to experiment with different layers. If you tried and you liked them, send me a picture on facebook or instagram . Ingredients: 2 Ears of fresh corn 1 Avocado 2 Limes 1/2 Cup pressed and diced tofu 1/4 Cup vegan mayonnaise My ready to go Red Salsa My ready to go Green Salsa Salt Pepper Instructions: 1. Roast the ears of corn in the oven or if you have the grill on, it's even better when you char them. 2. Slice the kernels o...

Yesterday I had a real hankering for some carbs. I will admit that I do eat more than my fair share. The thing is that it is very satisfying and of course taste delicious to our palates. There is something about the texture and flavor of starches and amino-acids that make our brains go all happy with anticipation of nutrition. The best way I know how to combat the urge to over indulge is to add more of the super foods to the dish to balance the rich foods. This time I opted for one of our favorites at the workshop, pineapple fried rice. I worked on a shoot all day for a pineapple drink that came out very nicely. Staring at that beautiful fruit all day inspired me to use it in the staff's dinner. It's surprisingly simple to make, especially if you have precooked rice in the fridge like I did. Ingredients: 1 cup cooked rice. (I had Jasmine rice but normally I prefer brown rice) 1/2 cup chopped onions 1/2 cup carrot 1/2 cup celery 1 Tablespoon chopped garlic 3/4 c...

I was at a Korean restaurant not long ago and fell in love with the look of their King Mandu (Fried Dumplings Fit for a King). Unfortunately I wasn't able to taste as they were filled with pork. My friends were raving about the texture and size of the dumplings. After a closer visual inspection I decided that the dough used to make those wrappings for the dumplings was not at all different for my everyday flour tortilla recipe. I set out to do the experiment in the workshop. It turned out better than I ever expected. I used my flour tortilla dough and made mini tortillas about 6" diameter. They were easy to stuff with the recipe that follows and sealed on the edges with just a little water. We pan fried the dumplings in a mixture of half vegetable and olive oil. It took about 1 tablespoon of each. Let's hope you try the recipe and let me know how you liked it. As always feel free to send me a message if you have any questions. Ingredients: 1/2 cup of red le...

Well,  I am geeking out! I had the very good fortune to be invited to go to The 5th Annual Sonoma Veg Fest. As the name suggests it is a big celebration of all things Vegan. I will be posting further videos and pictures about all the wonderful vendors, products and information that I found during this all day event. I have to say that for me, personally, meeting one of my Vegan heroes, Patti Breitman, was the best part. When I first moved to the San Francisco Bay Area, I didn't have a high paying job (or any job for that matter), but that never stopped me from enjoying the wonders that this city has to offer. One of the ways I would fill my days was by just walking around. If you don't know this, San Francisco is only 49 square miles so it can be walked from end to end in just a few hours. It's one of the best cities to explore on foot, but I digress. One of my favorite activities back then was to explore used book stores where I could browse rare or unusual books,...

Hello. I'm Chef Artie and my passion is to share with you the secrets of the Vegan Latin American Cuisine. I will show you how to choose the best products, the best tips and techniques to cook them and the tricks to make all these popular dishes Vegan. Join me now for Chef Artie's Vegan Celebration 2018. "Barriga llena, corazón contento". "Full belly, happy heart."

Last week was a very busy week setting up the workshop for a series of cooking videos that will be coming up in the next few months. It left the crew tired and very hungry at the end of the day so when someone suggested ordering a pizza, I knew it was time to spring into action. While everyone was arguing about the toppings and which restaurants had vegan options I went to the fridge and took out some of the dough I keep for just an occasion. The dough is very simple. If you are like me, you’ll keep some on hand in the fridge or in the freezer where it can last for months. In a few minutes the smell of fresh pizza permeated through the shop and everyone was munching on fresh pizza that satisfied everyone since they got to pick exactly the toppings they wanted. Ingredients: Quick Dough: 1 cup all-purpose flour 1/4 Tbs sea salt 1/2 cup filtered water 1 Tbs coconut milk (family’s secret ingredient) Pesto: 1 bunch of basil 3 garlic cloves 1/4 Tbs sa...

There is no doubt as to the popularity of tacos out there but this is one of the taco fillings we love around here in the workshop. This recipe is made with my easy to make Flour Tortillas. The mushroom and asparagus filling is bot sweet, spicy and full of umami flavor from the mushrooms. Preparation Time:  10 minutes Cooking Time:  10 minutes Ingredients:  2 cups Sliced Mushrooms (I prefer crimini for this recipe) 8 spears Asparagus 1 ea Small Onion 1/4 cup Chopped Fennel 1 ea Chopped Carrot 2 ea Chopped Garlic Cloves 1/2 Tbs Brown Sugar (optional) 1/4 Tbs Salt 1 Tbs Olive Oil 8 ea Flour Tortillas Preparation:  1. In a large skillet sauté the mushrooms and onions until the onions become translucent over medium heat. 2. Add the rest of the ingredients and sauté for 2 - 3 minutes until the asparagus become tender. Remove from heat. 3. In the oven warm up the tortillas while the filling has a little time to cool off. 4. Fill ...

Nothing feels quite as satisfying as a bowl of steamy baked beans. It is one of those dishes that we go back to again and again because it's always delicious and good for you. Here is one of my versions of this dish that I punched up with a little extra spice. #vegan #veganrecipe #bakedbeans #comfortfood #veganartie Prep Time: 10 minutes Cooking Time: 30 - 40 minutes Ingredients:  1 Tbs Olive Oil 1 cup Diced Onion 1 cup Beans (I like Kidney or Great Northern) 1/2 cup Crushed Vine Ripened Tomatoes 1 ea Jalapeno Pepper Diced 2 Tbs Molasses 1 Tbs Soy Sauce or Tamari 1 Tbs Mustard Powder Instructions:  1. Soak dried beans overnight or at least 8 hours in 6 cups of water. 2. In a large pot cook beans in 6 cups of fresh water until cooked and tender. 3. In a skillet sauté onion, garlic and jalapeno until soft and the onions become translucent. 4. In a Dutch Oven pour all ingredients and bake in a preheated oven for 30 minutes. 5. Serve warm.

Here is an exquisite recipe for a healthy brunch or luncheon. Packed with healthy protein, fats and tons of flavor. Since there are only a few ingredients, it is paramount that it's prepared with only the freshest product available. Give it a try and let me know how you liked it. #vegan #lunch #brunch #veganrecipe Prep Time: 10 minutes Cook Time: 0 minutes Ingredients:  1/2 block of Extra Firm Tofu 2 sheets of Nori (Sushi Grade) 1/4 cup Tamari 1 ea Bunch of Basil 4 ea Heirloom Tomatoes 4 Tbs Extra virgin Olive Oil 4 Tbs Balsamic Vinegar Preparation:  1. Cut the Tofu into slices and trim the slices into rounds using a cookie cutter. The slices are best at 1/2 inch thickness. 2. In a food processor add nori and tamari and process until nori blended. You may need to add a few tablespoons of water. Marinade tofu in the refrigerator in this mixture at least an hour but overnight is best. 3. Slice tomatoes into 1/2 inch thick rounds. 4. Arrange the...

This dish is one that can satisfy even the most finicky eaters. It is easy and quick to prepare so it makes a delicious weeknight meal. Every home cook loves a one pot meal.  If you try it, please let me know how you liked it. Prep Time: 5 minutes Cooking Time: 8 - 10 minutes Ingredients:  8 oz Artie's Chik'n Nuggets (recipe here) 6 ea Ears of Organic Fresh Corn 1 ea Onion diced 4 ea Scallions (sliced) 2 cloves of Garlic (minced) 1 Tbs Curry Powder 1/2 Tbs Turmeric 1/2 Tsp Cayenne Pepper 1/2 Tsp Salt 2 ea Limes 1/2 cup Vegetable Stock 1 Tbs Olive Oil Preparation: 1. Cut kernels off the cob and set aside. In a large pot heat up olive oil over medium heat. 2. Saute the white part of the scallions,  onion and garlic until onions become translucent. 3. Add the spices and saute for only a few seconds moving everything constantly to avoid burning the spices. 4. Once you can smell the spices blooming it is time to add the corn kernel...

This is a cocktail that we enjoy all summer long but especially on those hot days. It has a very bright and tropical flavor which makes it a favorite to pair with food but it can be enjoyed by itself while relaxing on the porch. Try it and let me know what you think. Ingredients: 1 Slice of Fresh Papaya 3/4 oz Agave Nectar 1 1/4 oz High Quality Tequila 1/2 oz Orange Liquor 1/2 oz Lemon Juice 3/4 oz Lime Juice Dash of salt Preparation: 1. Add the slice of papaya, salt and agave nectar into a mixing glass. 2. Muddle fruit to release flavor 3. Combine the rest of the ingredients in a shaker with ice and shake vigorously. 4. Strain over ice and garnish.

I love making this recipe every time the need arises for a quick but satisfying meal. Most of the ingredients are pantry staples so it’s easy to put together.  This is a dish that can actually stand up to a very robust red wine. In this case I paired it with a Napa Valley Cabernet Souvignon.  Please note that because this is a pasta made from lentils I choose not to use any salt in the boiling water. The manufacturer displays salt on the package as optional. Since I don't like to salt my beans and other legumes because it can make them tough and increase dramatically the cooking time, I opt not to use it. The three times I have made it with this particular pasta it has always come out perfectly al dente.  Prep Time: 10 minutes Cooking Time: 12 minutes Ingredients: Pasta: 1 Package Modern Table Lentil Rotini Pasta (8 oz) Sauce: 8 Roma Tomatoes (diced) 1 Tbs Tomato Paste ½ White Onion (diced) 1 Tbs minced Garlic 2 Tbs Agave Syrup...