Studded with cracked pepper, thyme, tangy buttermilk, and a hint of cornmeal—these biscuits are easy to whip up and will have everyone asking for more! INGREDIENTS Makes 8 biscuits 1 ½ cups flour ½ cup cornmeal 1 tablespoon baking powder…
Black-Eyed Pea Salad
I’m excited to participate in the Juneteenth Cookout Takeover! This initiative was created to celebrate Juneteenth, amplify almost 70 amazing Black culinary creatives, and showcase their unique and innovative recipes. My offering for this celebration is a black-eyed pea salad…
Red Lentil Soup
Seasoned with fresh ginger, smoked paprika, and a hint of spiciness, this 30-minute red lentil soup is a one-pot wonder loaded with protein, yummy goodness, and it’s vegan too! If you love lentils then you will definitely be adding this…
Revolutionizing Hood Nutrition and Cultivating Community
A conversation with The Vegan Hood Chefs For about a year or so, I had been hearing about two young chefs that were doing pop-ups around the Bay Area showcasing their vegan food. After a little research and checking out…
Roasted Carrots with Harissa-Maple Glaze
I didn’t get a chance to fully get to everything I had planned for the Know Your Roots series once the Corona quarantine hit, but that’s ok because we still had some winners from the series. Here’s a recap of…
Spicy Sweet Potatoes & Onions
This is a savory sweet potato recipe and the only hint of sugar comes from the orange potato’s natural sweetness as the potatoes and onions caramelize. I spice these up with cayenne, cumin, paprika, and sumac (adds a citrus flavor)…
