NGI-Yoga Journal: Cashew Ricotta & Tomato Toast

This summer, I interned with the Marketing team at Natural Gourmet Institute (NGI), a culinary institute in New York City that specializes in health-oriented education.  One of my major projects included producing and editing a short series of how-to cooking videos created for Yoga Journal magazine.  In the third video of this series, Chef Blaine Tacker demonstrates how to prepare a creamy vegan cashew-basil ricotta and summer-y tomato toast.

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