Jamaican Rice and Beans

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By Marilyn Hunter
For The Family Table, a blog for busy families

I grew up eating rice and beans, Louisiana-style. Whenever we went to visit my Aunt Lucille or Cousin Cleo in Lafayette, we would always buy several pounds of Camellia beans to last for a few months.

This Caribbean version is a change of pace from my childhood. In Jamaica they call it “Rice and Peas;” the peas are actually red kidney beans. In addition to providing solid vegan nutrition, it’s fast and easy to make when I’m in a hurry. And kids love the sweet, rich flavor of the coconut rice. Our boys call them “island-style!”

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Spring Salad

By Andrew Hunter
For The Family Table, a blog for busy families

My friend, Chef Tal Ronnen, inspired this spring salad. He’s the guy who cooks for power vegans from Hollywood to Washington, D.C. He just opened his first L.A. restaurant called Crossroads.

Crossroads is an awe-inspired restaurant because it’s vegan … but not the hippie vegan fare composed of sprouts and garbanzo beans. Crossroads food and flavors stand up to any fine dining restaurant in Los Angeles, but without the butter and cream.

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