baked curry yam fries

fries are one of my biggest weaknesses.  i could heat up a pot of oil and fry some myself, but baking them is a lot easier and way less greasy and messy. plus i find it way easier to season them before popping them in the oven rather than after they are covered in scalding hot oil.  i chose curry–which is a combination of turmeric, coriander, and cumin–because of its pleasant and mildly spicy flavor. Read More  Read More

mini asian pear pies with a hazelnut crust

although plums and pluots are at the end of their season, the asian pears are just starting to get good.  i grabbed some from the silver lake famers’ market to make this tiny and seasonally-spiced dessert. Read More  Read More

lavender aioli

one of my favorite things about cooking is mixing and matching flavors.  the combination of lavender and garlic has been rolling around in my head for a while, but they seemed an unlikely pair.  how could the lavender’s flowery delicate flavor compliment the sharp pungent bite of fresh garlic? it turns out they go together nicely.  the lavender adds layers of flavor to the aioli that makes me never want to live without it. Read More  Read More

dill mushroom soup

i used to work at a restaurant where i cooked paninis.  for the vegetarian sandwiches we would grill up slices of portobello with just a little olive oil, some garlic, rosemary and dill.  it smelled so amazing it would catch people’s attention all the way out on the street. as a result, i can’t resist throwing in those flavors nearly every time i cook mushrooms.  i’ve used them here in a rich and savory soup guaranteed... Read More

5 things that make vegan cooking easier

i used to think i could never be vegan.  whether it was giving up cheese, chocolate, or junk food, i didn’t think i’d be able to pull it off.  but here i am, 10 months vegan and it’s really not all that hard.  there are a few things that make my life a lot easier and i’d like to share them with you all. earth balance i mention earth balance in a lot of my recipes and some people have asked me what it is.  it’s a... Read More

red quinoa tabouli

tabouli is a pretty simple parsley salad, usually made with bulgur wheat, but you can really make it with nearly other grain. i like to use quinoa in recipes because it’s really high in protein, and the red kind makes it a lot more colorful. Read More  Read More

persimmon oat muffins

persimmons are so adorable.  they look like tiny little pumpkins, except they are tender and sweet. they have a unique–some would say unpalatable–taste if just eaten fresh, but they are irresistible when baked into treats or dried. they are most definitely in season right now so you can find them at the farmers’ market or even in some grocery stores. Read More  Read More

nutritious and delicious mango kale smoothie

i use to work at a smoothie bar, where i learned of the many things you can blend and/or juice into a drink.  you can blend whole lemons and limes, an avocado with the pit and pretty much any green leafy vegetable you can get your hands on. if done right a smoothie can be like enjoying an entire meal through a straw. Read More  Read More

avocado, passion fruit and pomegranate salad

avocados, passion fruits and pomegranates have a lot in common.  they all hide delicious fruit away behind tough, inedible skins and you can get them all fresh at the farmers’ market right now. Read More  Read More

peanut butter banana bread

with most fruits and vegetables, it’s a sad time when they start to get too brown or soft to eat.  but when that happens to bananas it means i get to make banana bread! Read More  Read More