Tonight's dinner came courtesy of Mother Nature and was almost entirely free, except for the pasta, slivered almonds, sea salt, and o...

What an exciting weekend!  I am so happy to have been a part of the first Connecticut Vegetarian & Healthy Living Festival hosted at th...

I've been preparing all day today for my presentation this weekend at the first annual Vegetarian and Healthy Living Festival at the Co...

This revolution will be televised... or even better, broadcast live on-line!   During the week of April 28-May 6 , there will be th...

It's been a busy week here at Well on Wheels headquarters.  On Wednesday I did a presentation called "Powered by Plants:  Health...

In between raking, mulching, planting and cleaning, I've been doing some prep for tonight's Great American Meatout cooking class. ...

I saw this recipe for Sundried Tomato and Cashew Romesco in Matthew Kenney and Sarma Melngailis' gorgeous Raw Food/Real World book and ...

Last night I catered an artist reception for the "Art in a Healing Place" Art Place exhibit at the Yale Medical Building. The exh...

One of my clients requests low-fat vegan meals with no added oil. My challenge today was to make a risotto that was creamy and rich without ...

It's been cold and winterlike again (I suppose that's normal for March), so I've been cooking comfort food for my clients this w...

Brrrr.... it's nights like this - frigid, windswept and threatening - when I find myself craving pho, that delectably light, yet warm an...

For the past two days I've had the priviledge to attend a food educator training session for the "Food is Elementary" curricul...

I'm really happy with the way everything turned out yesterday. The soup was the best, and the rest of the meal was pretty good, too. I w...

Last night we were faced with the perennial quandry, "What's for dinner?'' Our first thought was to try the new Kumo Japane...

Last night this vegan enjoyed a special birthday dinner for a special person at one of New Haven's most popular restaurants, Bentara. We...

I've been making this recipe for some time now, and it has become one of my favorites for the following reasons: it works any time of t...