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Author: Caroline Mann

So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
December 10, 2018February 12, 2019

Vegan soft baked spelt chocolate chip cookies

Continue reading "Vegan soft baked spelt chocolate chip cookies"
July 18, 2018

Quinoa nut butter bread

Continue reading "Quinoa nut butter bread"
July 3, 2018July 3, 2018

Baked black bean falafels

Continue reading "Baked black bean falafels"
June 16, 2018June 16, 2018

Sweet bbq tempeh

Continue reading "Sweet bbq tempeh"
June 10, 2018

Almond buckwheat blueberry bread (vegan, gluten free)

Continue reading "Almond buckwheat blueberry bread (vegan, gluten free)"
June 4, 2018June 5, 2018

Cheezy coconut polenta and shiitake bacon

Continue reading "Cheezy coconut polenta and shiitake bacon"
May 27, 2018May 28, 2018

Mini matcha scones (vegan, gluten free)

Continue reading "Mini matcha scones (vegan, gluten free)"
May 22, 2018May 22, 2018

Green tea cookies (vegan, gluten free)

Continue reading "Green tea cookies (vegan, gluten free)"
May 19, 2018

Simple spring salad: lemony baked tofu, veggies and herbs

Continue reading "Simple spring salad: lemony baked tofu, veggies and herbs"

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Recent Posts

  • Vegan soft baked spelt chocolate chip cookies
  • Quinoa nut butter bread
  • Baked black bean falafels
  • Sweet bbq tempeh
  • Almond buckwheat blueberry bread (vegan, gluten free)

Recent Comments

Betsy Mann on Vegan soft baked spelt chocola…
Betsy Mann on Baked black bean falafels
Caroline Mann on Almond buckwheat blueberry bre…
Betsy Mann on Almond buckwheat blueberry bre…
Caroline Mann on Mini matcha scones (vegan, glu…

Archives

  • December 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018

Categories

  • dessert Island
  • dinner dreams
  • mmmorning
  • sides

Recent Posts

  • Vegan soft baked spelt chocolate chip cookies
  • Quinoa nut butter bread
  • Baked black bean falafels
  • Sweet bbq tempeh
  • Almond buckwheat blueberry bread (vegan, gluten free)

Recent Comments

Betsy Mann on Vegan soft baked spelt chocola…
Betsy Mann on Baked black bean falafels
Caroline Mann on Almond buckwheat blueberry bre…
Betsy Mann on Almond buckwheat blueberry bre…
Caroline Mann on Mini matcha scones (vegan, glu…

Archives

  • December 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018

Categories

  • dessert Island
  • dinner dreams
  • mmmorning
  • sides
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