Q: Do you
use all organic ingredients?
A: I'd say approximately 80%
of my ingredients are organic. I'm not that picky on some things, more
picky on others, I try to buy things grown locally and in season
first and organic when available (an organic plum flown in from
Jordan isn't my idea of green).
Q: Could you provide
more detailed measurements for individual meals?
A: I can do
my best, I often use what's available, it's not baking (science). Running a successful kitchen is
one part creativity for every two parts planning. Adjust
seasonings/ingredients to wherever you feel comfortable, in the end
all that matters is that it tastes awesome. I'm defending the
finished product, not so much the journey on this one.
Q:
I'm a vegan/vegetarian, can I modify the recipes with soy milk or
other soy cheese etc?
A: EVEN BETTER, substitute everything,
work with what works. Another tip for you, is to use ground flax
seeds and warm water as an egg replacer when baking. You're welcome, home
schoolers. :)
Q: Where do you live?
A: I live in Austin, TX.
