Napa Cabbage and Snap Pea Winter Salad

I recently visited my good friend Rose in San Francisco, who always inspires me when we share the kitchen.  Our first night in town, exhausted from traveling, she made a delicious dinner which included something she called a winter salad.  It involved wilted Napa cabbage, warm apples, and apple cider vinegar. While this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  It still includes Napa... Read More

Purslane and Roasted Corn Salad with a Creamy Dill Dressing

The cool thing about purslane is it’s a succulent!  While most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony, and slightly salty.  They are a very different texture than other edible greens.  While it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables. It can be sautéed, stewed, or used as a substitution for spinach, but it makes an amazing salad because... Read More

Tomato and Fresh Dill Vegan Omelet

Breakfast can be one of the toughest meals of the day for a vegan.  Sure you can do a piece of fruit, a cup of coffee, or even a smoothie, but most of the filling, and tasty, morning-time meals are laden with eggs, cheese, and meat.  Luckily, I recently realized that making an animal-free version of a breakfast favorite, the omelet, is a lot easier than I thought. Like in the spinach asparagus quiche I made a while back, all you need to imitate... 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

dill mushroom soup

i used to work at a restaurant where i cooked panini.  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