This past month in Culinary School featured everything about potatoes. Mashed, fried, baked, tournéed; you name it, we made it. I love learning new ways to reinvent the foods I enjoy; and, what's better, I love taking that knowledge and making it vegan!
Sushi is e v e r y t h i n g to me. I'm pretty sure I've mourned Shrimp Tempura since day one of my vegan transition. I've also taken several moment of silence for my love of of the Rainbow Roll; sad days, people.