Recipe: Smoked Paprika Hummus

One of my favorite spices to cook with is smoked paprika.  This Spanish spice provides a unique smokey flavor and depth to so many dishes, including soups and stews, and adds a nice red color at the same time. I also love experimenting with hummus so this recipe was inevitable.   I started with a…

Wine: Lammershoek “LAM” White Blend

This South African white blend of Chenin Blanc and Viognier is from the Swartland region on the West Coast near the Atlantic. South Africa is one of the wine countries I know the least about, but I’ve been finding some great values from there recently.  I believe this was around $15.  I found it at The Natural…

Pairing: Oregon Pinots and Middle Eastern take-out

After touring the beautiful Willamette Valley in Oregon, I visited the Eyrie Vineyards tasting room in McMinnville on my birthday last August.  Eyrie’s founder, David Lett, was known for bringing Pinot Noir to Oregon over 50 years ago and for bringing Pinot Gris to the United States. During my trip to the Willamette Valley last…

Vegan Wine?

As a vegan who enjoys both food and wine, I’ve often searched for information about pairing wine with vegan food. In my searches, however, I come across far more articles written for the purpose of informing me that not all wine is vegan. If you are not vegan or are new to veganism, you might…

Recipe: Kale & Seitan Provencal

“Tomatoes and garlic, justly synonymous with most dishes a la provencale, flourish like weeds. And everywhere, even in the ditches, herbs grow. They make the air heady. They are used by the handful when they are fresh, and dried in myriad bunches to be kept until the next season in jars and bottles, or blended…