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Into the Cactus Kitchen
Vegan Cooking With a Southwest Flair
by Robin Hinz

Overview


When Chef Robin Hinz was asked to create vegan meals for several women’s spiritual retreats held annually at Saguaro Lake Ranch, 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.
Read more

Description


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 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 and mouth-watering food. Let "Into the Cactus Kitchen" become your go-to cookbook, the kind with smudged pages, dog ears, and beloved recipes to impress your friends and family.

Read more

About the author


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. 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 a strength of character which would serve her well over the years.

Robin’s talent developed into banquet and catering work. Shortly thereafter, she moved her family to Las Vegas and began an illustrious career working as a banquet chef for several of the world’s largest hotels and casinos.

While working in Las Vegas, Hinz took time off and ventured to the renowned

Le Cordon Bleu cooking school in Paris where she earned a certificate in catering.  All the instructors called Robin an artist, helping to elevate her creativity, talent and style.  A co-worker once proclaimed, “the angels work through your hands” but she insisted it all flowed from love.

Once her sons grew up and moved away, it was time for the chef to explore her ‘Bohemian’ roots.  Taking a handful of knives and cookbooks on the road, Robin embarked on a new chapter in her career and, thanks to the internet, a chef could now find work anywhere in the world and that’s exactly what she did.  The challenging guest lodge circuit was the perfect solution for this free-spirited chef.  Spending winters in warm climates and summers in the north, Hinz put her possessions into storage and proceeded to cook her way around the globe. From a Buddhist temple on the Big Island of Hawaii, a safari camp in Zambia, remote fishing villages in Alaska, and all points in between, Hinz soon discovered the joys of freelancing.  Embracing the nomadic lifestyle of a Mercenary Chef, she morphed into what Bon Jovi described as “a gypsy lost in the twilight zone.”

From 2007 through 2009, Hinz worked as the chef for the Saguaro Lake Ranch, outside of Mesa, Arizona, where she was eventually called upon to prepare meals for several Womanheart retreats.  These annual events, presented by Healing Source, required an all-vegan menu for over 40 women, usually with many allergy and specialized diet challenges.  Into the Cactus Kitchen is the accumulation of this effort.

Hinz, now a grandmother of two, is semi-retired and living in her hometown of Seattle, Washington.  Robin’s last professional position was that of culinary supervisor at Century Link Field, home of the Seattle Seahawks and Sounders FC sport teams.  In addition, Hinz taught vegan, and other healthy cooking classes, for the Continuing Education Department at South Seattle College.

Robin is currently working on her Master of Arts in Sociology at Arizona State University and conducting insightful research on the plight of culinary workers. In addition to publishing Into the Cactus Kitchen, Hinz is developing a children’s illustrated cookbook, and a book of essays about culinary antics.

 

You can reach out to Robin Hinz at afrikachef1027@gmail.com


 

Read more

Book details

Genre:COOKING

Subgenre:Vegetarian & Vegan

Language:English

Pages:224

Format:Paperback

eBook ISBN:9781543908978

Paperback ISBN:9781543908961


Overview


When Chef Robin Hinz was asked to create vegan meals for several women’s spiritual retreats held annually at Saguaro Lake Ranch, 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.

Read more

Description


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 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 and mouth-watering food. Let "Into the Cactus Kitchen" become your go-to cookbook, the kind with smudged pages, dog ears, and beloved recipes to impress your friends and family.

Read more

About the author


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. 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 a strength of character which would serve her well over the years.

Robin’s talent developed into banquet and catering work. Shortly thereafter, she moved her family to Las Vegas and began an illustrious career working as a banquet chef for several of the world’s largest hotels and casinos.

While working in Las Vegas, Hinz took time off and ventured to the renowned

Le Cordon Bleu cooking school in Paris where she earned a certificate in catering.  All the instructors called Robin an artist, helping to elevate her creativity, talent and style.  A co-worker once proclaimed, “the angels work through your hands” but she insisted it all flowed from love.

Once her sons grew up and moved away, it was time for the chef to explore her ‘Bohemian’ roots.  Taking a handful of knives and cookbooks on the road, Robin embarked on a new chapter in her career and, thanks to the internet, a chef could now find work anywhere in the world and that’s exactly what she did.  The challenging guest lodge circuit was the perfect solution for this free-spirited chef.  Spending winters in warm climates and summers in the north, Hinz put her possessions into storage and proceeded to cook her way around the globe. From a Buddhist temple on the Big Island of Hawaii, a safari camp in Zambia, remote fishing villages in Alaska, and all points in between, Hinz soon discovered the joys of freelancing.  Embracing the nomadic lifestyle of a Mercenary Chef, she morphed into what Bon Jovi described as “a gypsy lost in the twilight zone.”

From 2007 through 2009, Hinz worked as the chef for the Saguaro Lake Ranch, outside of Mesa, Arizona, where she was eventually called upon to prepare meals for several Womanheart retreats.  These annual events, presented by Healing Source, required an all-vegan menu for over 40 women, usually with many allergy and specialized diet challenges.  Into the Cactus Kitchen is the accumulation of this effort.

Hinz, now a grandmother of two, is semi-retired and living in her hometown of Seattle, Washington.  Robin’s last professional position was that of culinary supervisor at Century Link Field, home of the Seattle Seahawks and Sounders FC sport teams.  In addition, Hinz taught vegan, and other healthy cooking classes, for the Continuing Education Department at South Seattle College.

Robin is currently working on her Master of Arts in Sociology at Arizona State University and conducting insightful research on the plight of culinary workers. In addition to publishing Into the Cactus Kitchen, Hinz is developing a children’s illustrated cookbook, and a book of essays about culinary antics.

 

You can reach out to Robin Hinz at afrikachef1027@gmail.com


 

Read more


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