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http://wellonwheels.blogspot.com
Well on Wheels is a food blog with healthy recipes, restaurant reviews, and stories of life as a vegan personal chef.
I recently appeared on Channel 8 WTNH's "Good Morning Connecticut" to talk about being vegan for the holidays. The video clip is right here for those who weren't able to wake up bright and early on a Saturday morning to view it. Enjoy! And Happy H (read full article)
Just got back from the second installment of the Gluten-free Vegan Baking Extravaganza at the Natural Gourmet. I can't believe we crammed seven recipes into 3 hours. If I could've stayed later, I'm sure I would've made off with more than two whoppi (read full article)
It was so nice seeing my friends from Hartford at the Walk for Farm Animals in beautiful Elizabeth Park. The rain held off for the entire walk, then just as we headed back to the registration table, it started to pour. I'm glad we all survived!pick (read full article)
Why do I keep craving creamy things? Cheesey white sauce... mashed potatoes... gravy... pudding... I decided to combine all these into my menu this week and I think the results were pretty delicious.Since the fall weather, fall colors and fall veggi (read full article)
This week's raw request was for another savory nut pate. I did some research and discovered several recipes for mock salmon pate as well as crab cakes, both of which looked delicious. I combined some elements, tweaked the measurements, and ultimate (read full article)
It's been the perfect weather for making raw food lately. If it stayed hot and humid with temperatures in the 80s year-round, I could probably be 100% raw. For now, I'll just experiment with recipes and share them with those who would like some del (read full article)
I saw this recipe for Sundried Tomato and Cashew Romesco in Matthew Kenney and Sarma Melngailis' gorgeous Raw Food/Real World book and wanted to give it a try. It's a savory nut pate that can be served with veggies or crackers. The main seasoning i (read full article)
The other day I wanted to do something a little different with my baked tofu. I was planning to serve it with basmati rice and sauteed dinosaur kale, which would've been perfectly fine, but I decided it needed a sauce. Scanning my local independent g (read full article)
I catered a party this weekend at a lovely summer home in Niantic. The picture perfect setting was complimented by sunshine, fresh air, fresh flowers, and an array of vegan goodies. The main course was a ciabatta roll stuffed with mock chicken salad (read full article)
(source: NY Times) This spring, First Lady Michelle Obama planted the first organic veggie garden at the White House since the days of Eleanor Roosevelt's Victory Garden. Nearly 60 varieties of plants have been incorporated into the 1,100 square fo (read full article)
This week I gave a couple of raw food lessons, timed perfectly to coincide with the hazy, hot & humid summer weather we've finally been having. It was great preparing entire meals without the use of the stove or oven.The first menu was Italian t (read full article)
On a sticky summer evening, I felt in the mood for something light, something crunchy, something like... veggie sushi. Where else but Miya's Sushi would satisfy my craving? So we headed out to the corner of Chapel and Howe for the most creative and (read full article)
My garden is overflowing with yellow squash, and I keep trying to come up with new ways to serve it. Last night I made ratatouille for a class I'm teaching in West Hartford. It was delicious (as were the leftovers which I inhaled for lunch today).F (read full article)
As a result of sugar overload and fireworks, I was seeing stars all weekend. My head was spinning from two recipes in particular. One, another gluten-free creation by my mom: luscious blueberry pie. Two, a recipe modified from the Fat-free Vegan: (read full article)
With the Fourth of July just around the corner, I'm already thinking of recipes that will work well on the grill. This week I did a trial run in and on the gas stove in preparation for an outdoor cooking lesson I will be doing on Sunday.I spotted so (read full article)
(raw vegan picnic spread) I am so excited to have been selected to participate in Foodbuzz.com's 24, 24, 24 this month! My proposal was to create an entirely raw vegan menu using fresh, seasonal produce sourced from local farm markets and gardens. (read full article)
I was in production mode today preparing food for the Fresh from the Garden Raw Picnic tomorrow, which will be part of Foodbuzz.com's 24, 24, 24 this month. Earlier in the day I picked some tender nasturtium leaves from my garden plot at ChapelSeed (read full article)
It's been awhile since I've been to It's Only Natural, a vegetarian restaurant in Middletown, CT. I used to work there with Chef and owner, Mark Shadle, in the tiniest restaurant kitchen. It's amazing how they can pump out so many lush and gorgeous (read full article)
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