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 the Standard American Diet. …
