As Cami and I drove north up the east coast of Florida, she started researching worthy eats in Jacksonville. Via Happy Cow and Google, we found a few magnificent choices. The first was Sun-Ray Cinema, which touted vegan nachos, vegan … Read More

Serving Size: 6-8 biscuits Ingredients 2 cups unbleached all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 3/4 tsp sea salt 4 tbsp non-dairy, unsalted butter (Earth Balance, Soy Free is my go-to) 1 cup unsweetened, plain almond milk … Read More

Serving Size: A boatload of salted caramel peanut butter truffles.   Ingredients 1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted 2.5 tbsp melted coconut oil (divided) 3/4 tsp sea salt 1/4 cup natural salted peanut … Read More

Serving Size: 6 filling bowls of chili Ingredients 29 oz can black beans, rinsed and drained 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tbsp chili powder 1 tbsp cumin 1 … Read More

Having now spent two weeks working with De La Gente in San Miguel Escobar, Guatemala, I feel relatively comfortable writing about their work and the impact they are having on the world at large. Formerly called “As Green as it … Read More