Jason Wyrick
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)
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See articleCosta Rican Rice and Beans (Gallo Pinto)
Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This dish, which translates to “painted rooster,” is a breakfast mainstay in Costa Rica. It is enhanced by a sofrito, a staple of Latin cuisine made from onion, bell pepper, and garlic. Make it simpler: There […] -
See articleGarlic Hash Browns with Kale
Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible. From 21 Day Weight Loss Kickstart This recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app. -
See articleDan Dan Mian Noodles
This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili-vinegar soy sauce to the succulent noodles. From 21-Day Weight Loss Kickstart Find this recipe and other reader favorites in our roundup of crave-worthy vegan dishes. -
See articleCaldo Verde
Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations—but I find this to be a hearty soup recipe that can be made and enjoyed year […] -
See articleCurried 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 it to last more than a couple of days. From 21-Day Weight Loss Kickstart Find this recipe and more 30-minute meals […] -
See articleFettuccine 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. From 21-Day Weight Loss Kickstart Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App. -
See articleVeggie Enfrijoladas
This recipe is perfect for meals and hearty snacking. 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! From 21-Day Weight Loss Kickstart The Gourmet Touch: The anise seed is […]
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