NOMAD DREAMING

What’s for lunch? Just out of the oven: vegan cornbread made with carrot pickle brine and a mix of Hopi Blue Corn and Painted Mountain rainbow coloured corn. The last 2 ingredients were grown in the Back Forty last season and then one before (since I can only grow one kind of corn at a time if I am avoiding cross pollination for seed purposes). THIS is why I grow flint corn not sweet corn. Now imagine some sauerkraut and fermented veggie salad dotted with pecan pieces and po

How to eat vegan in deep southern New Mexico: order the huevos rancheros , replace the huevos with avocado, substitute vegan chorizo (yes it’s a thing) for the carne chorizo. Smother the black bean cakes and pepita based dish with meat-free, spicy hot, local grown, green chile. Thankyou Grapevine Bistro, TorC, for being flexible and creative #vegan #food #TorC #GrapevineBistro

Totally classy vegan breakfast at Grapevine Bistro on Broadway, in the Historic Hotsprings District, TorC. Black bean cakes, spicy hot Hatch (naturally) green chile, potatoes, vegan schmear ( or something), vegan chorizo crumbles. #food #TorC #vegan #vegetarian