On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis. Watch in the video above.
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Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the ...
Her new venture will be a vegan Ethiopian restaurant at 721 Cookman Ave ... Dishes will include Mexican street corn dip, chorizo and clams with grilled bread, ropa vieja with chorizo black beans, ...
With three mouthwatering variations to choose from—Smoky Bacon & Double Cheddar, Garden Veggie & Colby Jack, or Spicy Pepper Jack & Chorizo—there’s a flavor for every breakfast lover.