baby potato salad

every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the remaining ones to mash them up in a big bowl of colorful potato salad.  nowadays i take my potato salad eggless and mayoless (unless it’s vegenaise), but that doesn’t means it can’t still be colorful and delicious! these baby red potatoes were so cute at the market it couldn’t help but take them... Read More

carrot garlic soup

well it’s still raining off and on here in LA, so i’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray.  i’ve posted a carrot soup before, but realized after the fact how complicated that recipe is.  this one requires no sautéeing, just some light chopping, a half an hour on the stove and a little blending.  and like the split pea soup, it doesn’t require any veggie broth... Read More

sweet potato latkes with vegan sour cream

i know i’ve been going all out with christmas cookies this month, but the time has come to celebrate the other delicacies of the season.  and though i’m not jewish i can appreciate a good latke when i taste one. here, i toyed around with the recipe to come up with a not-so-traditional version of a holiday classic. traditional latkes, while delicious, can be somewhat dull – i substituted beautifully colored sweet potatoes for the... Read More

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