Check out Chef Brune’s new organic vegan recipes in the December issue of COCO ECO Magazine. Chef Brune has been focusing on organic vegan cuisine for quite some time now and has found new and creative ways to make vegan dishes even more delicious. Go to the December 2008 Issue to see the holiday recipes by Chef Brune
Recipes on page 92 include:
Stuffed Tofurkey with Organic Pumpkin Rissotto and Dried Cranberries (pictured)
Organic Broccolini and Gala Apple Slaw
Local Asparagus, Pomegranate, and Pepper Salad
Chef Brune will be posting a couple recipes every other month with Coco Eco Magazine so be sure to check back in for the Valentines issue.