More Spiral in the New Year...

From the latest issue of 360 West, here's a vegan recipe from Spiral Diner's executive chef, James Johnston. One of the best parts of my job is the chance to meet the people in and around Fort Worth whose ingenuity and follow-through make our town culturally richer and so much more interesting for their efforts. James and his wife and business partner Amy McNutt are high on that list. They've been running Spiral Diner, our town's only vegan restaurant, for close to a decade; add to that the fact that 2012 should see their dream of opening an art house theater realized, and you can see why they're so important to Fort Worth. My thanks to them for sharing this recipe with me and our readers. I tested it at home with a jar of Joe T's salsa and it's good stuff. This simple recipe is also a great way to incorporate quinoa — that high-protein super grain (or seed, technically) — into your cooking. (Costco has great deals on big bags of organic quinoa.)