Nourish Your Heart

Meatballs Made by Hand with Your Heart

One of the things I love about the month of February is staying home and enjoying the pleasure of comfort food. There is something very special about dishes that are familiar to your heart. A reoccurring symbol of comfort represented by the word hygge (pronounced HOO-gah, like a Scandinavian football cheer with a Danish accent)… Read more »

Morning Müesli

A European classic that is a sugar-free cereal! Have you noticed how difficult it is to buy sugar-free cereal at the market these days? And when you do, it can be quite expensive. Sugar is a cheap filler added to give weight and value to many packaged foods. Müesli is the simplest thing to make, it’s… Read more »

Cookie of the Year!

Before I began my cooking school in 2012 I used to stitch fabulous one of a kind cookie bags pieced together from opulent decorator swatches gathered from the previous year.  Just for the sheer pleasure of sewing 3 straight lines onto luxurious fabrics and having the opportunity to fill them with homemade confections was pure… Read more »

Our Holiday Letter

To Our Dear Almost Vegan Cooking School Community, This past year has been filled with many new events. Doors have opened through our new Corporate Lunch and Learn Program which included invitations to address employees from both Denver Water and the Colorado Department of Public Health and Environment, among many others. The programs have been… Read more »

A Saturday Morning Adventure

Please join Jenny and I for a Saturday morning Vietnamese coffee, Sesame Balls, or their famously delicious Bahn Mi Baguettes at the Vinh Xuong Bakery on November 04, 2017! That’s right, meet us Saturday morning, 10:30 a.m. for a Denver neighborhood meet up and shop adventure. The bakery vegan pastry menu at Vinh Xuong Bakery… Read more »

From Palette to Palate

A Journey to Claude Monet’s Garden and Country Home Ever since I can remember, perhaps 40 years, I have dreamed of the places inside those gilded spaces that inspired Claude Monet.  This very May, in the spring of 2017, in celebration of my 60th birthday, Paul and I traveled to France and I was able… Read more »

The Substitute Teacher

My Summer Squash Rosette: A Simple French Gratin with Vegan Cooking Techniques A gratin is a French culinary technique in which the top is browned by using bread crumbs, eggs, or cheese and is usually prepared in a shallow baking dish. I have been admiring photographs of french gratins on Instagram for a long, long time… Read more »

Summer Days at Home

In the early morning hour An excerpt from Paul Devore (Debbie’s Husband)  We both rise between 4 and 5 am, I’m usually about 15 minutes ahead of Deb, and then I begin the spoiling process. I love it and she loves it too. I head downstairs to make my coffee and set up tea service… Read more »