All posts filed under: feastly chefs

Best of Feastly: LA Edition

Feastly talents know no bounds, so we’re celebrating our chefs’ accomplishments with this hall of fame. From Asian noodle soups and family-style Filipino to gourmet burgers and handmade pasta, here are some of the best performances from last year in LA.

How Plant-Based Mexican Food Just Might Change The World

Jocelyn Ramirez is a Southeast Los Angeles native and the chef/founder of Todo Verde, a roving Latin American plant-based kitchen providing Los Angeles with healthy and affordable vegan eats. We sat down with her to talk about the perceived challenges of vegan Mexican cuisine, how food can be a catalyst for social change, and how agua frescas started it all.

Green chermoula

Green Chermoula Recipe

Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It’s garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It’s also an extremely simple recipe – just grab your herbs and your food processor!