CC has taught plant-based cooking classes, catered for hundreds, and even worked as a Private Chef in Beverly Hills. She is particularly interested in providing her clients with delicious, nutrient-dense, plant-based cuisine.

Curried Chickpea Salad

Make my Curried Chickpea Salad – it’s a game-changer! Ingredients 1 – 13.5 oz can chickpeas – coarsely chopped but not pureed 3 tablespoons vegenaise 1 tablespoon honey 1 tablespoon Afcavé Corentyne Curry 1.4 cup red onion – minced ¼ cup scallions  – minced ¼ cup celery – minced ¼ cup cilantro OR parsley minced…

Habesha Spiced Red Pasta

Ingredients: 1 onion – thinly sliced 3 cloves garlic 2 stalks scallion chopped ½ bell pepper thinly sliced 2 tomatoes, seeded and sliced 1 tablespoons oil 1 – 13.5 oz can coconut milk/or any plain plant milk/cream will do 1 – 13.5 oz can tomato sauce ½ tablespoon Afcavé Habesha Spice salt to taste 1…

Tofu Scramble Florentine

Make my Brunch favorite – Tofu Scramble Florentine Ingredients 14 oz. extra firm tofu  – pressed and crumbled ¼ cup minced onion 2 cloves garlic minced ½ cup white or crimini mushrooms ½ cup sundried tomatoes – roughly chopped 2 cups baby spinach or kale – roughly chopped ½ cup chopped bell peppers 1 tablespoon…