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Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling 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. Find him on Instagram and Facebook.
All Contributions from Jason Wyrick (7)
Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This dish, which…
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This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and…
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Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them…
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Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans….
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This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…
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Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner. From 21-Day Weight Loss…
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This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce…
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