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Crunchy Vegan Falafel Appetizer Satisfaction In my Farm-to-Table course at Escoffier School of Culinary Arts, we learned about methods and ingredients used in vegan and vegetarian diets and dishes. Not only are they healthy, but extremely delicious and enjoyable. The main ingredient of falafels is chickpeas or garbanzo beans (they’re the same thing). They’re seasoned […]
The Simple Carrots Vichy Side Dish Carrots Vichy, or glazed carrots, was an easy side dish I made in my online culinary program at Escoffier School of Culinary Arts. Moreover, it was also my very first assignment in the program. It has since become a popular dish in my family. I made it several times […]
Feeling Açaí (ah-sah-e) Refreshed I recently came across Waffle and Berry, a food establishment on the second floor at McCully Shopping Center in Honolulu, Hawai’i. They serve a refreshing açaí bowl. Additionally, they offer waffles and various desserts on their menu. One day after finishing my weekly red light treatment at Red Light Healing Center […]
A Fancy-Schmancy Vegetarian Stuffed Mushrooms Appetizer Welcome to the new, revamped Foodnista Soul site. We’re highlighting vegetarian stuffed mushrooms that I made for a class assignment in my online culinary program at Auguste Escoffier School of Culinary Arts. This appetizer was delectable. The mushrooms were tasty, and the stuffing mixture was light and heavenly. It […]
