Last year, I was gifted with a volunteer pumpkin plant. It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight. They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and
It’s that time of year when our gardens are overflowing with zucchini. Right about now, as much as I adore zucchini noodles and zucchini bread, I’ve had my fill. I needed to find some other alternatives.
Now, in my repertoire, I also include zucchini fritters or
So, it’s in the heat of the summer here in Sedona area. Not uncommon for triple digits by 10am. Although it is high dessert, which means it starts to cool down a little by 6pm, it is still hot, especially since we are in monsoon season.
Last month I sent out a newsletter letting my peeps know Ahimsa Wellness, LLC dba Veganification had been Certified as a Sustainable Business at the Silver/Innovator level by the Sustainability Alliance. I am particularly proud of attaining this certification as it acknowledges the
Being the first year that I am solely responsible for my garden, I decided to keep it simple. Rather than that ‘all or nothing’ mentality, I chose to go with a variety of heirloom tomato plants, a couple of pepper plants, lots of herbs, a shot at
I adore a good mole. But rarely, if ever, is it vegan. So I had to come up with my own recipe. After perusing many recipes to not much avail, I finally came up with a vegan recipe that hearkens, “Mole! Mole! Mole!”
In addition to being a vegan food snob, I am also an avid live theater enthusiast. While a sucker for a great musical, I also very much enjoy all sorts of live theater, including concerts of most musical genres (sans country western), plays, etc.
While you know me, Linda Voorhis, as Veganification, the name of my company I formed which is the umbrella for all that I do is called “Ahimsa Wellness, LLC”. It is on all of my documents; so I am frequently asked, “What does ‘Ahimsa’ mean?”
I’ve always had a love for cooking and read cookbooks and cooking magazines the way other people read books. They inspire me to create my own recipes and have taught me the ‘science’ of cooking, most especially baking.
Julia Child (definitely nothing veg about her, but probably the greatest skills technician) and my maternal Italian grandmother, Mary, were my first mentors. With the advent of the celebrity chef and abundance of television cooking shows, inspiration continued to be placed before me. Food, its preparation with love, and the creativity it sparks within me, became a passion of mine.