Joel Luks, CultureMap’s resident health food nut and vegan chef, joined Deborah Duncan of Great Day Houston on Tuesday morning to talk about his favorite fruit: The watermelon.
Watch the video segment below to discover fool-proof methods for selecting the best possible ‘melon from the grocery store and uncover the health benefits of hiding leafy greens (like kale) in a refreshing and unconventional summer beverage.
Plus, learn how a watermelon can stimulate the Texas economy . . . Among other things.
Editor’s note: Originally written [...]
Inspired by Colleen Patrick-Goudreau’s Color Me Vegan, this recipe is brought to us by the color purple. A variation on her recipe, these blueberry bars pack on tons of antioxidants, fiber and omega 3s with the addition of the ground flaxseeds. Perfect by themselves, or with ice cream.
Who hasn’t heard the hackneyed phrase, “eat the rainbow”?
It’s nutritionists’ attempt at encouraging people to go beyond the cremes, beiges and browns of unremarkable animal flesh and encourage the consumption of foods that visually [...]
A fantastic holiday (or any day) recipe from Prego’s executive chef John Watt. Vegan Good Eats puts his vegan cooking chops to the test. The result is an earthly orgy of organic mushrooms coupled with a silky sauce, dotted with salsa verde.
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, [...]
A vegan baking lesson from Houston foodie celeb Jody Stevens of Jodycakes shows us that there is really no hidden secret for baking without animal products. The substitutions are simple and the product is delicious. Here is her recipe for pumpkin spice vegan cupcakes with a simple cream cheese frosting, perfect for breakfast with a simple glaze, apple or cashew butter, or dressed up with frosting.
Once upon a time, there was a carb obsessed boy.
He would grew up to be [...]
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, as most associate vegan with cardboard like taste visions. So, here is a solution. Let’s over-describe.
It is easy to strive to increase raw food intake with the help of raw veganista Elizabeth Harris. In this video, Elizabeth shows me how decadent (and healthy) raw foods can be with a little creativity and know how.
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 [...]
Quiche of Kugel? I can’t really tell but it doesn’t really matter as this recipe tastes heavenly coupled with a glass of wine. Using beans and tofu as a velvety base, the quinoa pearls are beautifully balanced with the custard, spinach and mushrooms. Serve with a light salad, your favorite gravy or sauce and pour yourself a generous glass of vino, just like Julia would.
Real men eat quiche, and real mean are vegan. Perhaps we eat quiche with the pinky [...]
Nothing says American country fare than chicken fried chicken. In this video, learn how to make basic seitan and two great variations including a vegan version of KFC’s Double Down. Think you are up to the challenge?
Yes, and it is sinfully disturbing just like the original (minus the animal of course). I was wondering embarking in a vegan donut making party just so I could use them as “bread” and be just like Paula Dean, only vegan. The experiment began [...]
Nothing says American comfort food like a thick slice of meat loaf served over mashed potatoes with gravy. This incredible alternative takes advantage of the high protein content OF quinoa to create a rich version with wild mushrooms and spinach.
So you have been cooking quinoa. Quinoa with this, quinoa with that, quinoa stuffed whatever, and quinoa baked with anything. There is a somewhat high probability that indeed, you have quinoa leftovers in lovely containers lining your colorful (hopefully) refrigerator. So [...]
Risotto is a delicious, labor intensive dish that unfortunately is very high in carbs. Quinoa is a wonderful substitute giving it similar texture, but lower in carbs, higher in fiber and loaded with protein. Wild mushrooms are a perfect starring partner and the white truffle oil adds an intoxicating aroma that will make you swoon.
I remember the day I fell in love with mushrooms. We were at home, I was a cute kid and my uncle was making culinary love [...]