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Stephanie Evans

Houston, Texas, United States

Houston Metropolitan Chapter Lead at The Natural Epicurean Academy of Culinary Arts

compressed kale | watermelon radish | fennel | carrot | sunflower sprouts | scallions | dried cranberry | curried almond dressing
Fettuccine Alfredo made of cauliflower
Broccoli and rice cashew cheese casserole with tomato and hemp seeds
chickpea | beet | celery | tahini | dill | chive | red onion | lemon juice | white pepper | sprouts | tangy mayo | brown rice bread
buttermylk pancakes | blood orange marmalade | grade B New York maple syrup
Chili Rellenos. Roasted pablano pepper in a black lentil bed, drizzled with hatch pepper crema and stuffed with sweet potato | garlic and onion | homemade salsa | cilantro | oregano | roasted hatch pepper
sweet potato carpaccio | steamed romanesco | garlic and celery infused lemon broth | mustard seed | serrano | serrano cream | edible flower
sweet potato carpaccio | steamed romanesco | garlic and celery infused lemon broth | mustard seed | serrano