EAT YOUR COLORS- May 2023

Editor’s Notes

I just came back from Puerto Rico! This May issue is packed full of travel and food articles. I had a great time in Viejo San Juan. I was working on some content, attended some real amazing events, checked on some grass-roots organizations and even had time for an H. Luiz Gastro-Tour.

Come walk the cobblestone streets of Viejo San Juan with me! Get into the architecture, get into the cuisine, get into the Spirit!

Also, I pose to you that age-old travel question: Window Seat, Middle or Aisle Seat? Come see why most people prefer one over the other ones. Also, it affects if you’re traveling solo or traveling with others.

And did you know that it’s Seafood Boil Season? That’s right- get in here and find out how you can make my seafood boil recipe.

By the way, Happy Mother’s Day to all those women that help parent a child. You are very appreciated!

GET IN HERE!

There is really something to eating dried and/or fresh fruit, nuts and seeds. Not is it only nutritious and delicious, it s energy boosting properties can also aid in weight management. Although rich in plant fats, nuts and seeds do not constitute weight gains. Fruits, high in natural sugars can affect weight gains and insulin spikes. But it is very manageable if we stick to moderate amounts of fresh and dried fruits. Now, when and if we combine seeds, nuts and fruits to our meals and snacks the benefits are incredible.

Different types of nuts have slight differences in their vitamin and mineral content, so eating a variety of nuts will increase your levels of various nutrients. Seeds are showing up more and more at our markets because they store well, can be added to plant-based milks, breakfasts cereals and oatmeal and even to our smoothies and shakes. Fruit has always been my GO TO snack and a lot of times- dessert! Just watch out for those natural sugars

I like to combine nuts and seeds with low energy dense foods such as vegetables. This is a good way to enhance my Asian style dishes or added to my salads. If you are vegan or vegetarian, nuts and seeds are a good protein substitute for meats, fish and eggs. They also contain fat, iron, zinc and niacin. However, you may need more than 30 grams of nuts and seeds a day to ensure adequate protein. Eat them with vitamin C rich foods and add them to drinks (such as citrus juices) to boost your iron absorption.

Roasting nuts (either dry or in oil) enhances their flavor but has little impact on fat content. I dry-roast my almonds and walnuts before I add them to my pancake mix along with fruit, usually a banana. Lately, I ve been making whole-wheat waffles and adding berries, nuts and seeds on top. A drizzle of honey or real maple syrup and I feel satisfied. It just tastes so good too!

Fruits are a great compliment to nuts and seeds but be careful of your portions. Some people feel that since it s fruit, they can eat as much as they want- not so. Natural sugars still affects insulin levels and holds many calories. Bananas, mangoes, cherries, oranges and grapes (my favorites) are very high in sugars and calories. If your insulin prone, have diabetes or watching your caloric intake stay away from these fruits.

Welcome to Buen Provecho

for Travelers

We all do it, we juice up the batteries on our devices- the night before or the morning of our travels. By the time we get to the airport, our mobile devices are at 50-60% already. Fortunately, we see all of these free charging stations with USB connectors and we think,

Unfortunately, juicing up your electronic device at free USB port charging stations in airports and hotel lobbies, might have consequences. You could become a victim of "juice jacking," yet another cyber-theft tactic.

Cybersecurity experts warn that some folks can load malware onto public USB charging stations to access your electronic devices while “charging”. Malware installed through a corrupted USB port can lock a device or export personal data and passwords directly to the perpetrator. Criminals can then use that information to access online accounts or sell it to other mal folks.

The FCC has warned us about this years ago but left it up to us to worry about it… or not. But now the FBI is warning us of this cyber theft. Airports are now responsible to regularly check USB ports and charging stations and to report any and all suspicious activity too. Don’t fall victim to juice-jacking!

“I might as well juice up my batteries to 100% ‘for free’ while I’m here just waiting.”

These cyber-thieves may also install extractable jump drives that may look like actual USB ports attached to charging stations. Some may even give you a free “USB charger” with malware to download your info and deets.

HOW DO YOU AVOID JUICE JACKING?

•Avoid using public USB charging stations. Use an AC power outlet instead.

•Bring AC, car chargers, and your own USB cables with you when traveling.

•Carry a portable charger or external battery.

•Consider carrying a charging-only cable, which prevents data from sending or receiving while charging, from a trusted supplier.

•If you plug your device into a USB port and a prompt appears asking you to select "share data" or “charge only,” always select “charge only.”

Public Wi-Fi networks are another way that cyber criminals target travelers

Many Wi-Fi users choose to use public networks instead of their own devices' data plans for accessing the internet remotely. But the ease and convenience of public Wi-Fi is risky. If you're not careful, hackers may quickly access your connection and compromise sensitive information stored on your device and in online accounts. Here are some travel tips.

•Check the validity of available Wi-Fi hotspots. If more than one hotspot appears claiming to belong to an establishment that you're in, check with the staff to avoid connecting to an imposter hotspot.

•Make sure all websites you exchange information with have "https" at the beginning of the web address. If so, your transmitted data will be encrypted.

•Adjust your smartphone's settings so it does not automatically connect to nearby Wi-Fi networks. This gives you more control over where you connect.

•If you use public Wi-Fi hotspots on a regular basis, consider using a virtual private network, which will encrypt all transmissions between your device and the internet. Many companies offer VPNs to their employees for work purposes, and individuals may subscribe to VPNs on their own.

•When transmitting sensitive information, using your cellphone data plans.

Jason Goldstein, creator of Chop Happy has Been featured in various media outlets Follow Chop Happy

It’s Seafood Boil Season!

Although there is no wrong time to eat a great medley of seafoods, most folks get that party started in May. The fish mongers start putting out their fresh shellfish out on sale and the Spring weather seems to cry out for seafood boils.

You can even have Seafood Broils where you broil your seafoods instead of boiling them in a delicious stock. You can even mix in some saffron rice and make a Spanish paella dish. If you use a gravy (marinara sauce) then you can make The 7 Fishes, a traditional dish served over pasta or bread in Sicily and Italy served during the High Holy Holidays.

Now all those dishes mentioned above are best made cooking your seafood ingredients with the rice or with gravy/sauce served over bread or pasta. It gives those other starch ingredients lots of seafood flavor. I particularly do not enjoy that as much as most people- especially my extended families. That’s why I like my seafood boil. I drain the stock from the seafood (use the seafood stock for other dishes) and enjoy my seafood boil simply and plainly.

My Seafood Boil recipe…

Is really the easiest thing to put together. It’s just starting with a great stock and the timing of dropping ingredients into the stock. Some ingredients cook faster than others and raw / fully cooked ingredients also have their timing off so you have to properly plan.

Here are my ingredients (but use what YOU like): : mini lobster claws, crabs, shrimp, black mussels, chorizo, mini potatoes, corn on the cob, onions, lemon, lime, orange and lots of garlic, herbs and red pepper flakes. I also use my homemade chicken stock but a great store-bought will do nicely too. I no longer use “butter” but it was part of my original recipe. Nowadays, I add some edamame for a surprise new twist to my Seafood Boil. Here’s a full video tutorial of my Incredible Seafood Boil.

WINDOW vs. AISLE SEAT

Seat location on any plane is serious business. The difference between one row to another, can be hundreds of dollars. Proximity to entry/exit doors and restrooms also affects flight dollars. Ease of access is also a big consideration as well as comfort level when choosing an airplane seat.

Henry would absolutely always choose the aisle seat. Until I remind him that his arm or shoulder would surely get bumped every time someone walks passed him. Not to mention that he would have to get up every time I or the 3rd person in our row, needed to get up to stretch our legs or use the restrooms.

“That bit of work you like to do and those little naps- nope!”

So we purchase the window and middle seats when we travel as a pair. The only drawback, I find is that if we need to use the facilities, we have to ask the aisle person to please excuse us. Sometimes, they want you to climb over them- uhm no, you have to get up, sorry! Or worse, they get up to use the restrooms but leave the tray-table down full of beverages and snacks. Sometimes they leave their laptops and phones on their seat- still attached to power cords. It’s like a minefield! I usually have to say, “Hiwe need to use the facilities too, do you mind clearing the way?” (internal eye-roll).

But most times we luck out and the 3rd seat in our row is unoccupied. When that happens, we lift up the arm rests in between and sit “loveseat” style on the plane- it’s really quite comfortable.

Which seat is a better bet for your money? Most people overwhelming say it’s the one near the window. I would have to totally agree.

You can control the window shade (ever try to catch a nap and have full sun in your face? – not cute.); no one is going to ask you to please get up because they need to use the facilities and no one is going to bump your side (especially that beverage / food cart) while you try to work or nap.

The only benefit to the aisle seat is that you can get in and out without having to wait on someone. However, you have to move every time someone in you row needs to get up. Plus you have all that traffic in the actual aisle.

The middle seat may be the least desirable for me- if I’m travelling alone. If I’m with Henry, it’s not too bad because we can lean in close with each other, put the arm rest up and be quite comfortable like we do at home. But if I’m travelling alone, I never book the middle seat. You get all the negatives and none of the benefits of the window & aisle seats. And you’re constantly positioning for an arm rest in that middle seat too.

So, which is the best seat- the window seat of course!

Viejo San Juan

When I visit Old San Juan, Puerto Rico something happens to my mind, body and my very spirit. A feeling of connection, a sense of belonging washes all over me Whether I m looking through the magnificent gateway door, La Puerta de San Juan, or in the lookout posts, garitas, of El Morro something touches my soul.

Much like my other favorite historical cities, (Santo Domingo s Colonial City, Dominican Republic 1498; Panama City s Casco Viejo, Panama 1671; New Orleans French Quarter, Louisiana 1718 Mi Viejo San Juan, PR 1521 is so vibrant with ancestral energy. You feel the Spirits of the Ancestors.

We have to face historic facts that although we have deep pride for our historic cities, it was our people, indigenous Taino and imported African Slaves, that were the ones that built this magnificent city.

Puerto Rico

Imagine being an indigenous nation and being invaded and enslaved. Then imagine being forced to labor and build some of the first forts in the New World to protect the city from other invaders and conquerors. Imagine building some of the first cathedrals and churches- where you were forbidden to pray and to practice a religion that was forced upon you. Imagine being forced to build hospitals where you could never receive medical treatment and aid. Imagine building schools where education was forbidden to you.

Those facts are never lost on me and I imagine that all the time- and still I’m proud! Proud to be a descendant of such strong, enduring people. We have survived and our beautiful ancestors left us a beautiful city, despite their hard circumstance. So when I walk the cobblestoned streets (where each stone was hand-cobbled and laid) of Mi Viejo San Juan, it’s with that knowledge and pride that I saywepaaaaaaaaaaaaaaaaaaaaa!

In Old San Juan, 16th century houses were singlestory, had one or two doors, and had inner gardens. The second floors and balconies were added from the 17th century onwards to allow for expansion. The islet was very tiny, so you built upwards. Later, houses were constructed west ofthe area.

The first streets and blocks of the little island (islet) were built in a grid pattern. This allows ventilation between buildings and streets. Today s modern city blocks (especially those like NYC) were modeled after this grid pattern as opposed to winding roads.

San Juan's historic Spanish colonial architecture is simply something you have to see up close and personal. Today, Old San Juan reflects four centuries of development that shapes the urban landscape. Today, it’s the nation's most complete Spanish center with Gothic, Renaissance and Baroque architecture. The material used to build structures in the 16th century, including forts, is called mortar and consists of limestone, sea sand, and brick. Incidentally, The Taino People used mahogany and guano (dried palm tree leaf) to build their houses in pre Colonial Puerto Rico.

Walking through these cobblestone streets, one feels proud as one reflects upon the culture Then and Now. I look at the streets, the plazas, the main Squares, the forts and castles and think, WE DID THAT!”

There are many things to do and explore when visiting Old San Juan. Put on a comfortable pair of shoes (sneakers are best) and just walk through its 74-block radius of beautiful architecture.

The restaurants, shops, tours, bars and clubs throughout the historic town can send your senses into overloadbut in the best ways possible.

Every time I visit Puerto Rico, I make sure to always spend time in Viejo San Juan. Whether I’m with Henry, a fun group or even going solo- I’m always happy to have come.

The Nightlife in Old San Juan is nothing but Incredible! La Factoria made the Top 5 Best Nightclubs in the world. It’s constantly makes Arthur Frommer’s list of best taverns and has been playing great salsa music in it’s 6 bars for 10 long years!

Be sure to check out my Gastro-Tour at a restaurant I have never set foot in before- La Ó Pizza & Tapas. It’s really no surprise that I have never eaten there since there are nearly 300 restaurants in Viejo San Juan. The foods they have offered at La Ó were delicious, cooked to perfection and presented so beautifully. I can’t wait for you to see the pictures!

Back in 1954, Ramón “Monchito” Marrero created the popular vacation cocktail, the Piña Colada, while bartending at the Caribe Hilton in Viejo San Juan, Puerto Rico. The Caribe Hilton still proudly stands and is located on Calle San Gerónimo in Old San Juan.

As the story goes, Tio Monchi (he probably was an Uncle of mine, distant or otherwise jajaja) wanted to capture and blend the flavors of The Island and offer something special for his guests. He blended white Puerto Rican Rum (I use Bacardi but Don Q, the top-selling rum from Ponce, PR is a classic), sweet coconut cream, pineapple juice and crushed ice to create the world’s first Piña Colada.

The delicious cocktail became very popular with tourists and locals. In 1978, nearly 25 years later after he perfected it, Ramón “Monchito” Marrero’s Piña Colada was named Puerto Rico’s national drink. Ramón Marrero continued to serve Piña Coladas at the Caribe Hilton in Viejo San Juan, Puerto Rico until 1989.

My Piña Colada Recipe

has a major difference from the original recipe- I use organic coconut cream (which is just organic coconut and water) and not cream of coconut (which is super sweet and filled with additives I do not want). Coconut cream is unsweetened so I can control the amount of cane sugar or honey that I use without all those additives.

Ingredients

• White Rum (the original recipe uses Gold or Dark rum)

• 12oz of Coconut Cream (original recipe uses Cream of Coconut)

• Fresh Pineapple chunks or Pineapple Juice

• ¾ cups of Cane Sugar (omit if using Cream of Coconut)

• Lots of Ice

• Pineapple to garnish

Place all the ingredients with the quantities that YOU like and blend it until smooth and frothy. Serve very cold!

This cute little blue shed, located at 1916 Springfield Ave at the corner of Indiana, was founded about 18 months ago in November 2021.

When we moved to Maplewood, almost a year now, the Community Refrigerator & Pantry was one of the first structures that caught our eyes. At first, when we would pass by the little Food Shed, we thought it was a business. Maybe someone selling fresh fruit smoothies or other foods that needed refrigeration. There’s something similar to that “business” in the Caribbean. These little sheds and huts (with power sources) may have a fridge, a hot plate, a microwave, etc., that are used to prepare foods. So maybe it’s that.

Then we passed by the Food Shed late at night and there it wasopened, exposed and with still food items on the pantry shelves. There wasn’t even a pull down rolling door to secure the shed. How strange!

About a month later, we saw someone stocking the fridge. A moment later, a couple of other folks were bringing boxes of canned and dry goods to the pantry shelves.

Shortly, we saw a couple filling up a small bag with boxed dry goods and even fresh milk from the fridge.

“SO THAT”S IT!”

The Food Shed is a Community Refrigerator & Pantry. It was created to provide relief to food-insecure individuals and families.

The fridge is open 24/7 and is stocked often through donations from neighbors, farm stand owners and grocery stores.

“Friends of the Fridge”, a small group of volunteers, is helping Maplewood spread the word. They create awareness about the refrigerator and pantry’s location and the increased need for more donations.

What a wonderful food source for our food-insecure neighbors. We give whenever we can, which is usually 1-2 times a month. We give surplus food(s) or buy extra from our grocer.

In an early ceremony, Melissa

Mancuso, Dir. of the Rec Department stated that Deputy Mayor Dean Dafis was the catalyst. Dean Dafis turned around and thanked the Youth. He said it was really their idea for the food shed.

La Ó Pizza & Tapas

Walking through the beautiful cobblestone streets, one often stumbles upon a gem of a restaurant and thanks the pre-Colonial gods for the culinary magic one is about to partake in.

But that didn’t happen to me- nope… not at allnot this time! This time, Eduardo, my friend and manager of La O set me up to do a classic “H. Luiz Gastro Tour” with the ne restaurant.

Eduardo knew that I would be in town and that I would be passing through Old San Juan at some point- as I often do. When I travel to Puerto Rico, I stay in San Juan- either in Carolina or San Juan (the Condado Area). Both Towns are located about 20 minutes from Viejo San Juan.

I just had enough time to do a mini-Gastro Tour sandwiched between two events I already had going on in Viejo San Juan. I was given a menu and was asked what I would like. I responded that my Gastro-Tour doesn’t work like that. The chef usually brings out 5 small sampling dishes of beef, chicken, seafood, vegan and dessert tastings. The goal is that we want travelers, “bride & grooms to be” and those celebrating special events to see just what the Chef can do and what can the restaurant offer.

“Nooooo- that’s not how this works.”

Then they said that they were not setup to cater weddings and that they do not cater at hotels for events AND didn’t I say that I was pressed for time and so I suggest a mini-Gastro Tour? Well, if they were going to put it that way, then yes- I guess!

Finally, we decided to just let the Chef come up with what he believed were the best dishes the restaurant has to offer. I begged them to please portion size because I didn’t want to get too full, just give me a sampling size. They responded with “Of Course!” The very next day, out came the PLATTERS!

As soon as I sat down, I was kindly asked which cocktail would I like. Cocktail? What did he mean?

“It’s early. Actually, it’s 1pm,” I said.

“Oh- then Sangria it is.” And he scurried away.

He returned with a goblet of classic Sangria. It was not too sweet and you can taste the fruit that was blended so well with the notes of the red wine. It was delicious! I liked the dehydrated lime slice too. It reminded me of my Christmas tree, jajajaja!

The octopus (pulpo) was nothing but perfection. The tamarind glaze underneath complimented the herbs that were grilled right into the pulpo. A squeeze of lime later, I was Heaven.

The texture was like butter, pulpo can be rubbery when overcooked, but not this glorious piece of seafood. It may have been the best thing I’ve eaten on this media trip to Puerto Rico. These beautiful croquettes are mushroom caps stuffed with a smokey chorizo and gorgonzola cheese. Underneath, was a bed of crisp onion bits and on top, that delicious cilantro-garlic aioli.

I normally comment that how on these Gastro-Tours, they serve large amounts of foods, even if I over-state that it should be small sample servings. However, I wish they sent me more of these stuffed mushrooms.

This beautiful piece of grouper was grilled with herbs and a butter glasse- so delicious! The grilled grouper is served atop of their saffron risotto and a tangy tamarind drizzle on the side of the plate. This heavenly dish is a winner!

I was so happy to see the Lamb ribs. I have a thing with lamb chops- I tend to order them whenever I see them. This time, they magically appeared!.

The beautifully cooked lamb ribs were served with rosemary and garlic on a cloud of well seasoned whipped potatoes. The drizzle of sauce on the side of the plate should be bottled ASAP.

The Garlic Shrimp were really out of this world. They were served with a not tooheavy cilantro and garlic aioli.

Underneath, their very tasty homemade pita rounds- so light and crisp!

These shrimp tapas are a must-have! When I return to Puerto Rico soon, no doubt I will venture to Viejo San Juanthese shrimp alone are enough to make me return to La O’.

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Plant-Based Milks Plant-Based Milks

In the last 8 -10 years, it seems like plant-based milks like almond, soy and coconut milk, have flooded our grocery stores and filled our refrigerators. Then, the plant-based milk category has expanded to include cashew and oat milks. Today, plant-based milks have exploded to include hazelnut milk, walnut milk and even sesame milk. ever before. In fact, the plant-milk market was worth more than $12 billion in 2019, and it’s expected to have an 11 percent compounded annual growth rate between 2020 and 2026, according to research by Global Market Insights.

But not all plant-based milks are created equal. Sugars, additives and flavorings they fortify with are not so great for our bodies. Some are better than others but lots of them are not so great.

You can make your own nut and grain milks by using your food processor and blenders. They sell these bags too that you can use to hand-strain the pulp from the “milk”. It’s a messy job (cleaning the appliances is not a fun task either) but at least you’ll get pure and great tasting plant-based milks.

There are a few machines now on the market that makes the process a whole lot easier. I was sent an Almond Cow to try and I’ve been using it ever since for my plant-based milk needs. I like to combine plant-based ingredients for a creamier texture and rounder flavor. My almond and oat milk blend I use for my overnight oats for breakfast. I make cashew-oat creamer for our coffee and coconut-almond milk for my cereal and baking needs.

I can even use my Almond Cow to make fresh-fruit cocktails.

My Almond Cow Machine is Amazing

I believe that the Almond Cow is the best plant-based milk machine on the market. They sent me one and I’ve been using it ever since.

It can make nut and grain milks in under 60 seconds- it’s magic.

Watch how I make an oat-based creamer. It’s so thick & creamy too!!

Here I am making almond milk for our morning cereals. Almond milk is also good for replacing dairy for baked goods. The pulp it collects may also be used for other baking needs.

The ease of cleaning the machine is also a big plus. Tap the picture to play a video.

Can you believe I can now make Henry’s FRESH Sparkling Pear? Yes, right in my Almond Cow machine.

It does so much more than just create plant-based milks. You can make matcha tea iced drinks, plant-based butters, nut flours- you can even make oatmeal cookies!

Wait a Plant-Based Minute!

We’ve been enjoying an amazing plant-based lifestyle for a long time but the past 2 years we have ramped it up.

Every meal that I prepare / cook is a vegan or plant-based meal, except for 2 dinners a week- Wednesdays and Saturdays. On those meat-lovin’ nights, I prepare my steaks, my porkchops, chicken dishes and seafoods. But even on those meat days, meals are still very heavy on the plant-based side. Lots of veggies, fruits and grains please!

If we eat meat, say like on a Tuesday, then we won’t eat meat that appointed Weds. And if we eat a vegan meal Saturday, then on Sunday we’ll have take-out Chinese Food. It’s very flexible and not so stringent. Sometimes you just want to eat what you want- no matter the day of the week. Also, if we go out to dinner or if we’re on vacation or get invited out to eat at someone else’s home- we eat what is served. We don’t make it and issue nor do we fuss over it. The last thing you want to be is that person that makes a host, party or event uncomfortable.

One summer, years ago, I brought a friend to another’s BBQ. She was vegan and proceeded to tell everyone with a burger, hot dog or ribs, the ill effects of meat and how inhumane it was. Everyone wanted to kill, skin and eat her! I had to take her away- far, far away!

Our choices are our choices and it is personal, but we want others to make their own choice. I would encourage you to do your own research and decide what is right for you and yours- if you’re so inclined to do so.

Some people become plant-based eaters/ vegans for religious, spiritual or ethical reasons. Others convert to a plant-based diet because it helps the environment. The latest study (2019) in Environmental Research and Public Health said that livestock emit about 64% of total ammonia emissions (holy ish!) contributing to acid rain and the acidification of ecosystems. Our reasons were primarily for our Health and Food Costs- the price of food was climbing before the Pandemic. During the pandemic, the price of food climbed exponentially high. It became easy to turn our 2 plant-based days to just 2 meatbased dinners. The rest of the meals- breakfast, lunch and dinner will now be plant-based (except 2 dinners for meat) for 7 days a week. That decision was easy, considering the times.

It started with Meatless Mondays. Hey- did you know that the campaign for Meatless Mondays started during World War I and continued through to World War II? Meatless Mondays made its resurgence in 2003, thanks to the John Hopkins Bloomberg School of Public Health to help cut saturated fats in Americans.

Meatless Mondays gave way to our Meatless Miércoles. We did that for years. Then just 2 years ago, we stopped eating other things we thought unhealthy. We stopped eating all dairy (we love cheese) and stopped processed foods like ground anything (check out my Ground Plant Protein on the next page), cured & deli meats and even delicious sizzling bacon. It’s true! We also stopped eating eggs. I still can’t believe that one, but the price of eggs today is enough to help with that decision.

The health benefits, mental clarity and stress

relief were evident almost immediately. The slimming of our bodies and reduction of our food budget was an added plus. These were calculated and informed decisions, based on years of research and current events (Pandemic, dietary health, our ages, etc.). Make the best decision(s) for yourself and your family. It takes a Village!

We no longer eat/ buy processed meats (ground beef, sausage or pork)there go my meatballs. So I had to come up with an alternative because ground beef (and other ground meats) are quick staples to have that can quickly create tasty meals at home.

I knew that I didn’t want to use my meat-grinder (thanks KitchenAid but no thanks) because you really do have to add fat to make those pork or beef sausages taste good- plus the cost of cuts that I use (sirloin, brisket, etc.,) just would not make that economically sound.

I also didn’t want to buy ground alternative anything. I do not like the way they taste and some brands can cost even more than meat. So the best bet for us was for me to make my own ground meat alternative.

I came up with Ground Plant Protein or GPP (yeah you know me- jajajaja!)

On the following page, I show you exactly how I create GPP, all the ingredients and how I season the mixture. Tastes like ground beef as well.

Ground Plant Protein (GPP)

French Onion Soup (vegan dish)

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