Gallo PintoBy chef-Julia.comThis is my version of Gallo Pinto, a humble dish from Costa Rico, one of the Blue Zones. I've added some extra spices and our local jalapeno peppers. I can eat this for several meals, adding some cooked Brussels sprouts or cauliflower, or other leftover vegetables. I love serving it on top of chopped kale with some of my spicy Asian apple cider dressing.
Plant Based Pumpkin Walnut Streusel BreadBy chef-Julia.comThis pumpkin bread is perfect for fall and the holidays. In fact, I'm making this for my Thanksgiving dessert because my husband loves it so much. I'm making the plant-based version these days, but I've also included the conventional version too. I have adapted this recipe from my good friend, Chef Judie Byrd's original recipe. Everything she makes is so good!
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