Grapefruit and Mandarin Oranges in Chamomile Jelly

I saw the inspiration for this post on Foodgawker a while back and the idea has since stuck in my head.  I wanted to make the dish with my own twist so I chose chamomile tea instead of white, agar agar as a vegan alternative to gelatin, and a mix of seedless Mandarin oranges with sweet oroblanco grapefruits, which are hardly tart at all. If you struggle as I do with sweet cravings, this is a lovely little snack that helps satisfy.  The flavors... Read More

Sunchokes Roasted with Lavender and Garlic

Sunchokes. also known as Jerusalem Artichokes, are the root vegetable of a plant similar to a sunflower.  They look like and are often confused for fresh ginger root, but are more like an earthy-flavored potato.  They are probably associated with artichokes because of their earthy, subtle artichoke-like flavor and creamy, buttery texture. I love to roast them in the oven slowly over moderate heat until they are melt in your mouth delicious.  Almost... Read More

Super Simple Okra and Miso Marinara over Soba Noodles

Last week at the farmers’ market a customer came up to my stand and told the woman I work for that her recipe for okra was amazing.  I love when I can get a recipe straight from the farmer’s mouth, so I had to get it for myself. The recipe as she told it was quite simply, “half and onion, some okra, and some tomato, chop chop chop, fry in some oil, then add oyster sauce.”  Sounded easy enough, and while I didn’t... Read More

Vegan Herb Mashed Potatoes with a Super Simple Gravy

There are lots of ways to make vegan gravy.  Some saute mushrooms, garlic, or onions to go for a thicker, chunkier consistency.  I prefer a simple smooth gravy, like I had growing up which were made from turkey drippings.  This recipe only has 5 ingredients and takes about 5 minutes to make. While gravy tastes good on pretty much anything you eat at thanksgiving, I’ve served it here with its classic pal, mashed potatoes.  They are made... Read More