Beer-battered sexy green beans with cool and spicy ranch

I seem to always think of green beans around Thanksgiving time. Among my traditional variations are the wild mushroom green bean casserole, saute beans with slivered almonds and garlicky green beans. Other than tradition, there’s nothing holding us back in bringing these to a Fourth of July celebration. This year, I was inspired by an appetizer at one of my favorite Houston... Read More

When your family loves hummus, screw around with it: white truffle white bean hummus with mushrooms and thyme

“Joel Luks Jacobs, make hummus,” dad says in an authoritative imperative, using a guttural and rough sounding “h.” Very Fiddler on the Roof-like of him. No please or thank you. He used my full name. That’s when you know your family means business. They like their hummus, well, my hummus, and that means I have to keep a seemingly bottomless supply... Read More

Where to eat? Pan-roasted organic mushrooms with toasted walnut-red pepper

They ask, “where do you eat?” I respond, “where do YOU eat?” Nothing is perhaps more annoying than answering a question with another question, but that specific somewhat mischievous act proves a point. I eat where you eat: at restaurants. Sometimes, even at restaurants that some may think as not having any options for one that abstains from animal products. Finding... Read More

A lesson from a Houston Food Celeb: Pumpkin Spice Vegan Cupcakes with Cream Cheese Frosting

Once upon a time, there was a carb obsessed boy. He would grew up to be a little bit of a computer dork and set-up a website blog to share all his deletable food experiences. All while loving music, talking to his dog and believing that everything is made better with a little sparkle and shine. He would invite fab chefs to his house to make food for him. While it was under the... Read More

A vegan soup for non-vegans: Blood Orange Infused Coconut Carrot Bisque with Indian Aromatics

Here is a thought. When omnivores describe food, they start with the protein. “What are you eating?” I ask. “Chicken,” they answer. If we described our food in the same fashion, I wonder truly how many people would give vegan good eats a try. “What are you eating?” They ask. “Vegan carrot soup,” I answer. Not very sexy or appealing,... Read More

Not Your Usual Chocolate Banana Mousse

This is definitely not your usually Mousse. But then again, I am not the usual consumer of foods. Through my work at CultureMap.com, I have had the opportunity to meet some very cool people, creative chefs, and interesting (and colorful) personalities. While interviewing Elizabeth Harris, a raw gourmet vegan chef and owner of Houston’s first raw vegan restaurant, I happen... Read More

The Morning After Pancakes: Red Velvet with Blueberry Syrup and Whipped Cream

The morning after the Fourth of July can certain seem like somewhat difficult. Whether you are in the midst of the walk of shame, wondering how the goat slept next to you peacefully or whose underwear you are wearing, we all need a little sustenance to soak up all those illicit alcohol calories that inadvertently made their way into our livers. I didn’t have THAT much to... Read More

Bend me over Sweet Potato Fries with Sassy Ketchup

When unexpected guests come by, I always like to throw something on the table. Having just made the most delicious picarones, I had an extra sweet potato looking at me begging for attention. The solution? Fry up a batch of crispy, sweet and sassy sweet potato fries, and make some sort of doctored up ketchup. Anything straight from a bottle is just not me. Cutting the sweet potatoes... Read More

Peruvian Street Food: Picarones or Squash Sweet Potato Fritters

Dare I say these are the Peruvian version of funnel cake? That would be foodie blasphemy worthy of a spanking. Now you are wondering if I did that on purpose. Typical picaronera feeding the masses A picaronera was the nice lady who stood behind a food stand making these fritters. She would be at almost all school events and holidays frying these fresh for all of us. Read More  Read More

Independence Day Smoked Chili with Ancho Chiles

I do not think this needs an introduction, except that it is the perfect addition to 4th of July menu. After all, it has its origins in San Antonio and it is the official dish of Texas. Chili con carne? Hell no. Let’s keep Helga the pig and Ursula the cow safe this holiday and bring out the big vegan guns. Chili sin carne? Don’t mind me. 1/3 cup olive oil 1 onion,... Read More