Jason Wyrick

Jason Wyrick
Jason Wyrick is the executive chef and publisher of the magazine The Vegan Culinary Experience. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.

Curried Tomato Lentil Soup (Shorba Addis)

Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in a big batch for the week ahead, but it’s so good, don’t expect …



Fettuccine with Grilled Asparagus, Peas, and Lemon

Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.



Enfrijoladas

Enfrijoladas

Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce instead of a chili sauce, hence the translation “in bean sauce.” They are so filling, you may be hard-pressed to finish one!