Ragan Wallake Recipes

Ragan wallake will try anything new and she prides herself in being a foodie. She has taken to favorites and takes spontaneous bites whenever she finds herself. She is obsessed with the beauty of food visually as well. Ragan loves photography since it provides a lot of creativity with it. She also loves cooking because it brings people together and she has taken this passion to cook for those she hope to love, those she love and out of love, and she declares this is the ultimate expression of love to her.

 Ragan Wallake and Los Angeles 

Ragan a Minnesota born, moved away from home for over fifteen years now and has been living in Los Angeles nothing would give her more joy than to bring the feeling of home and heritage to this adapted new abode. She loves the sunny days, the all year round growing season and the palm trees that she finds at Los Angeles which affirms her love for the town. 

 

The Ragan Wallake 2 best Veg Recipes

Ragan wallake has created several recipes around food she love and one such line is her veg line which has a variety. Below are Ragan wallakes recipes for her various vegetable dishes ingeniously created from scratch.

The Wild Rice Cakes with Charred Scallion Vinaigrette & Haissa Yoghurt Sauce

Since she is restricted from taking brown or white rice she took to wild rice which is different and very nostalgic due to her Minnesota origins. Wild rice is an ancient grain and although she is yet to research and find out why it agrees with her and not the others she is ok. It’s a bit tricky to make the pastries hold shape so an egg is added at a time until consistency is correct and form holds. They are them to be sautéed low and slow using butter to get the golden crust on the pastries.

Charred & Smashed Red Rubies

She cites this menu like taking her down to the city where you find the grass is green and the girls running around which produces an epic menu. She says Longville, MN happens to her paradise city with all the members making it a metropolis in the middle of northern Minnesota which is just how she likes it. It is a fact that there are no varieties on those parts, but the basics to get creative plus the opportunities are there according to Ragan Wallake. Keeping simple is what is best preferred by this foodie in all her dealings. She uses the imported new sea land Sav Blanc found at a local shop in Longville which makes it completely inhabitable and acceptable. She pairs the side dish of red ruby’s with spiced yoghurt grilled leg of a lamb.