Into the Cactus Kitchen ― Vegan Cooking With a Southwest Flair

When Chef Robin Hinz was asked to create vegan meals for several women’s spiritual retreats held annually at Saguaro Lake Ranch near Mesa, Arizona, she jumped at the chance. This was a fortuitous opportunity to “veganize” a cuisine heavy on meat and dairy products. "Into the Cactus Kitchen: Vegan Cooking with a Southwest Flair" is the result of this wildly successful experiment which resulted in a four-year relationship with the women’s retreat group. Whether you adhere to a strict vegan diet, are experimenting with vegetarianism, or simply want to avoid dairy, if you love Tex-Mex, this cookbook is for you. Recipes like Chef Robin’s Very Special Dairy-Free Ranch Dressing and Roasted Vegetable Tamale Pie are so delectable you won’t miss the meat or the dairy. Along with dozens of delicious recipes, the chef has provided important nutritional information, kitchen gear suggestions, and additional creative tips to guide you along. Enhanced with Hinz’ own photographs, this cookbook is full of picturesque images from America’s Southwest, mouth-watering food, and fun facts. Let "Into the Cactus Kitchen" become your favorite go-to cookbook, the kind with smudged pages, dog ears, and favorite recipes to impress your friends and family.

Robin Hinz began her culinary career almost thirty years ago, studying at The Western Culinary Institute in Portland, Oregon. Hinz received her first chef position while still living in Portland, where she discovered the never-ending challenges of being both a chef and single mother of two boys. Every day was a test of fortitude and a time of stress, but the trials of these early days demonstrated Hinz’ commitment to her new profession and gave her strength of character which would serve well over the next thirty years. Her long and fascinating career led Hinz to Las Vegas, where she worked in banquets and catering, to studying at Le Cordon Bleu in Paris, and an exploration of her Bohemian roots that led to jobs at a Buddhist temple in Hawaii, a safari camp in Zambia, remote fishing villages in Alaska and all points in between. Realizing the true joy in freelancing, Hinz embraced the nomadic gypsy lifestyle of a “Mercenary Chef”. A few years ago, Hinz worked as the chef for Saguaro Lake Ranch, outside of Mesa, Arizona, where she was eventually called upon to prepare meals for the Womanheart annual retreats. These retreats, presented by Healing Source, required an all-vegan menu for over 40 women, usually with allergy and specialized diet challenges. “Into the Cactus Kitchen” is the result of this effort. Hinz, now a grandmother of two, is semi-retired and living in her hometown of Seattle, Washington. Her last official chef position was that of a culinary supervisor at CenturyLink Field, home of the Seattle Seahawks and Sounders FC sport teams. In addition, Hinz taught vegan and healthy cooking classes for the South Seattle College Continuing Education Department. Upon her return to Seattle, Hinz went back to college, completing a Bachelor of Arts degree in Psychology (Minor is Sociology) and will earn a Master’s degree in Sociology come Spring 2018. She is currently developing a children’s illustrated book based her life as a traveling chef, and is conducting research for a book about the stress and strain endured, by chefs, while working in professional kitchens. You can reach out to Robin Hinz at afrikachef1027@gmail.com