May Cooking By Color – Purple/Blue I have finally broken by cooking video dry spell!! I do apologize for taking so long. It turns out my new kitchen is a great place to do videos but I’m still figuring out the lighting situation. My dad gave me a tripod but the head piece was missing and I’m waiting for that to come in the mail. Thankfully a few cookbooks worked …Read More
Tag Archives: Vegan
Texas VegFest, Plant-Built, and other fun news
Howdy folks! Just wanted to give you a quick update on what I’ve been up to and share some exciting news with you! Two weekends ago I had the pleasure of attending and speaking at the 2nd Annual Texas VegFest. It was so cool to speak in my own town! There were so many amazing vendors, speakers, delicious food, and everyone had a blast. This was my second festival of …Read More
Red Curry Tofu Scramble, a new take on a classic vegan dish
April Cooking By Color – Red Tofu scramble is probably one of my favorite foods. It’s so easy to whip up and so versatile in the way you change up the spices and the veggies inside. When I moved back home to cook for my dad, one of the first things I made for him was my Southwestern Tofu Scramble (from Blissful Bites). He flipped for it saying he liked …Read More
GoodSeed Vegan Gluten-free Burger With Beet Cilantro Pesto
April Cooking By Color – Red Hope you had a delicious weekend and a Happy Meatless Monday! I was pretty exhausted from a fun-filled day at Texas VegFest and needed some time to relax yesterday (more on the festival soon!). Big thanks to everyone that came to my cooking demo, bought Blissful Bites, came up to me and said hello, and to all the organizers, volunteers, speakers, vendors, and to …Read More
What Does The Blissful Chef Eat?
Big thank you to those who left comments on last week’s blog! If you haven’t already let me know the kinds of posts you want to see from me and this blog, please head over there and leave your thoughts. I really appreciate it!! A few people are excited to see my workouts and the kinds of food I eat for fitness. This is something I will totally share with …Read More
Guest Post: Kabocha “Porridge” is a grain-free breakfast you’ll love!
March Cooking By Color – Orange I’m kind of in love with kabocha squash. I first learned about this hard-skinned squash in culinary school. Since macrobiotics is heavily influenced by Japanese foods we cooked kabocha in a number of different ways. Fried, steamed, pureed in soups, made into desserts, you name it. It’s naturally sweet and very comforting anytime of the year! This recipe from Ricki at Diet, Desserts, and …Read More