Perfil de autor

Jaime Hall

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at gmo-freetucson.org.

Publicaciones de Jaime

Homemade Vegan Eggnog
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Homemade Vegan Eggnog

Festive eggnog always sets the stage for holiday entertaining. Preparing homemade eggnog is a tradition that has been around for centuries, but we’ll be making a few well-needed adjustments. Since this rich […]

Dec 1, 20151 min read
Scalloped Potatoes And Stuffing-Filled Mushrooms
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Scalloped Potatoes And Stuffing-Filled Mushrooms

We’ve got some delicious comfort food for you this week that will make the perfect holiday side dishes for any dinner party, vegan or not. We’ll take two holiday favorites, […]

Nov 17, 20153 min read
Wild Rice Stuffed Roasted Squash
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Wild Rice Stuffed Roasted Squash

If you’re a bit bored with basic roasted squash, it’s time to broaden your horizons. There are many varieties to choose from as we approach peak squash season. With so many […]

Nov 3, 20152 min read
Pumpkin Waffles With Wine Poached Pears
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Pumpkin Waffles With Wine Poached Pears

The beginning of Fall introduces plenty of apples and pears, so buy in bulk and soak them in wine! Hey, our excuse is that the wine is made with organic […]

Oct 20, 20152 min read
Vegan Cauliflower Buffalo ‘Wings’
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Vegan Cauliflower Buffalo ‘Wings’

This perfect hot wing alternative will leave vegans satisfied and meat eaters curious. If you are a fan of this bar and grill favorite, then you’ll definitely have to try […]

Oct 13, 20152 min read
Vegan Blue Corn Posole Rojo
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Vegan Blue Corn Posole Rojo

Transforming a Mexican soul food classic like posole into a satisfying vegan version may seem impossible, but we’ve managed to find the seasons most flavorful red chilies and garlic to […]

Oct 6, 20153 min read
Prickly Pear “Cream” Stuffed Mesquite Cookies
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Prickly Pear “Cream” Stuffed Mesquite Cookies

The ultimate cookie is crispy on the outside with a satisfying chew on the inside. This gluten-free delight mixes two popular flours: mesquite and almond. Naturally sweet and nutty, mesquite […]

Sep 22, 20152 min read
Black Bean Burger With Bacon & Avocado Fries
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Black Bean Burger With Bacon & Avocado Fries

If you’re looking for a burger that’s full of zesty flavor, forget the beef. This black bean burger provides a new and improved overhaul for that same old beef hamburger […]

Sep 8, 20154 min read
Vegan Calabacitas Stuffed Omelet
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Vegan Calabacitas Stuffed Omelet

Chances are, you like to keep things simple in the morning. The omelet was always my go-to breakfast before transitioning to a plant-based diet, so when I heard the buzz about an […]

Sep 1, 20152 min read
Layered Vegetable Vegan Lasagna
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Layered Vegetable Vegan Lasagna

Despite the multiple layers, this vegan lasagna recipe is super simple. Built around the plentiful seasonal vegetables currently available, such as tomatoes, eggplant, mushrooms and zucchini, if you’re willing to do a li

Aug 25, 20152 min read
Jackfruit Barbacoa Sandwich
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Jackfruit Barbacoa Sandwich

Pulled jackfruit has been in high demand amongst the meatless crowd over the last year. Still unfamiliar to many, everything from faux meat tacos to marinated barbecue has been created with […]

Aug 18, 20152 min read
Raspberry-Mint, Cantaloupe-Basil, & Pear-Lemon Rosemary Fruit Granita Shooters
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Raspberry-Mint, Cantaloupe-Basil, & Pear-Lemon Rosemary Fruit Granita Shooters

If you’ve never had the pleasure of having a granita, you’re in for a treat. A refreshing, icy sweet drink that’s somewhere between a fruit snow cone and a slushy, […]

Aug 11, 20152 min read

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@Vegantucsonnightmarket returns December 5, from 6-9pm at Rillito Park!🌙 

Vendors apply in bio! App deadline is October 26. 

Photos by @astra1wanderer@Vegantucsonnightmarket returns December 5, from 6-9pm at Rillito Park!🌙 Vendors apply in bio! App deadline is October 26. Photos by @astra1wanderer
@Jundynasty has served Sichuan dishes on Grant Road for 13 years.🌶️ 

General manager Jacob Yeung credits one idea above all: “We’ve grown since then, but the key has always been consistency.”

Stop in for Flaming Chili Oil, Walnut Shrimp, chow fun, or sautéed green beans finished with Sichuan peppercorns. Vegetarian and vegan options are available. 

2933 E. Grant Road

Read the full story at tucsonfoodie.com@Jundynasty has served Sichuan dishes on Grant Road for 13 years.🌶️ General manager Jacob Yeung credits one idea above all: “We’ve grown since then, but the key has always been consistency.” Stop in for Flaming Chili Oil, Walnut Shrimp, chow fun, or sautéed green beans finished with Sichuan peppercorns. Vegetarian and vegan options are available. 2933 E. Grant Road Read the full story at tucsonfoodie.com
@Lovinspoonfulstucson is closing after more than 20 years in Tucson. Its final day of service runs on Saturday, Oct. 24.

Customers can stop in between now and Saturday for one last meal. The team plans to sell down its inventory, though it hopes to have favorite dishes available. Regular hours remain 9am-3pm through the final day.

“Running this kitchen has been a labor of love, but the numbers just aren’t adding up anymore, and as parents, we have to make the hard choice to step back and take care of what matters most at home.” 

Read the article on Tucsonfoodie.com@Lovinspoonfulstucson is closing after more than 20 years in Tucson. Its final day of service runs on Saturday, Oct. 24. Customers can stop in between now and Saturday for one last meal. The team plans to sell down its inventory, though it hopes to have favorite dishes available. Regular hours remain 9am-3pm through the final day. “Running this kitchen has been a labor of love, but the numbers just aren’t adding up anymore, and as parents, we have to make the hard choice to step back and take care of what matters most at home.” Read the article on Tucsonfoodie.com
A little love for the chefs who make Tucson’s food scene so special. These are just some of the many talented chefs who make our city what it is.

Happy International Chefs Day to the talented people behind the plates, the creativity, and the meals we keep coming back for. We’re grateful for all you do!💐A little love for the chefs who make Tucson’s food scene so special. These are just some of the many talented chefs who make our city what it is. Happy International Chefs Day to the talented people behind the plates, the creativity, and the meals we keep coming back for. We’re grateful for all you do!💐