CELEBRATE LIKE A VEGAN

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...