WHAT-A-BRAT A recipe inspired by Rip and Jane Esselstyn, gave Angelina LaRue a new twist for when her husband grills the typical pork chops, or burgers and hotdogs. The idea of using a rice spring roll wrapper as the casing creates a crisp, snappy outer shell for the plant-based brats. | ANGELINA LARUE PHOTO
CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM The Heirloom Kitchen
I’ve been completely exhilarated by healthy, plant-fueled foods of late. Nourishing my body with proteins like beans and grains has been one of the most successful shifts in my diet, ever.You may think it would be a challenge I would not be up for, especially living in West Texas with the array of beef, pork, and poultry that is available to us. Most of us grew up with...