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?”
Every now and then people get the chance to share something personal, talk about that moment in time, which was a true building block to the person they would become. I got to do just that during my June 4th class which paid homage to the woman who inspired this
Here in the Southwest, prickly pears are everywhere. Each year, I wait in anticipation of the ripening of their red fruit, juicy and sweet on the inside but protected on the outside with those spiny needles, some large, and some near invisible,
India Meets Italy – Gobi Crust with Masala-Scented Chana Pizza
Being an Italian Jersey Girl, it’s almost a sacrilege, seemingly blasphemous, to suggest anything other than a Margarita pizza, resplendent with a Double Zero farina pizza dough tossed in the air for a thin crust that has a doughy yet
One of my favorite dishes when I go to a Thai restaurant is their Papaya Salad. It’s great as a starter but can also eat like a meal.
That being said, it is typically made with fish sauce, so I have to ask them to make is sans that ingredient. They are quite obliging to do so; however, there is then a part of the flavor profile that is missing, or at least, I would think that is the case as I’ve only ever eaten Papaya salad since becoming vegan, so I wouldn’t know what it is supposed to taste like with the fish sauce.
Being vegan is not what it used to be. With the advent of the plethora of vegan ingredients on the market today, you can pretty much get a substitute for almost any non-veg ingredient. Thus, at least, is the case with fish sauce. The company, Tofuna Fysh, LLC, based in Portland,
Oregon, has come out with Vegan Fysh Sauce, which is made with organic seaweed. The perfect swap out for fish sauce.
My most recent love affair with a vegetable is with King Oyster Mushrooms. Such versatility! So much fun playing in the kitchen, tweaking recipes like this one for ‘Pulled Pork’.
Last week’s have-at-it was transforming these mushrooms that look like fattened-up rods into scallops. So
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.