parmesan sunchoke fries with chimichurri sauce

once summer has officially wound down and the fall produce begins to roll into the farmers’ market, i fondly anticipate the sunchoke’s return.  also known as a jerusalem artichoke, sunroot, or my favorite name – earth apple – this root veggie belongs to the sunflower family.  the roots grow all summer long while the flowers flourish up top, making roots ready for digging up in the fall. they are most similar in taste and... Read More

carrot top and green garlic pesto

  there are way too many misconceptions about vegetables out there that simply must be squashed.  every week at the farmers’ market i cringe at the people who rip the tops off of their beets, carrots, turnips or radishes because, “they aren’t edible…right?”  certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. the farmers i work for usually... Read More

simple green garlic soup

when people see green garlic for the first time they usually seem so perplexed, asking things like, “what do i do with it?”  well it’s not too much different than regular garlic, in fact if you chop off the top and let it dry it will become the dry garlic you find in the grocery store.  its a bit more plump so you can use some layers of the less papery skin, as well as the green stalk and leaves.  as long as it’s not too... Read More

garlicy turnip, kohlrabi and purple yam topped with fried sage leaves

i’ve been listening to the splendid table a lot lately, which is an awesome weekly radio show about cooking that you can download as a free podcast.  in one of the episodes the host, lynne rossetto kasper, very quickly mentions making something like this for dinner that week.  she commented on how easily it was and how buttery it tasted without actually having any butter in it. and that is definitely the case.  the veggies are sauteed up... 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 a 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

vegan thanksgiving: roasted garlic mashed potatoes with celeriac

every recipe on thanksgiving seems to have the same “fuck it” mentality, with loads of butter and salt and carbohydrates.  for example, normally i make mashed potatoes like this, but this year i decided to do the complete opposite.  i wanted a lighter dish thrown in the mix, for a little bit of balance on a day designated for indulgence. i started with potatoes, but this time i added celeriac (celery root) which helps to lighten the... Read More

vegan thanksgiving: chunky pumpkin soup

this is a recipe i got from my boyfriend.  when he first started cooking for himself, this was one of the first recipes he learned – and may i say, mastered.  it’s an easy, wholesome recipe that you don’t have to be a seasoned chef to make, it doesn’t even require any blending.  it is versatile, since you could really use any kind of squash, like butternut or delicata just as easily.  plus it’s also perfect for thanksgiving... Read More

baked spinach and pasta with a creamy roasted garlic sauce

i started playing around the silken tofu a while ago.  it works well as an egg replacer in baked goods or egg dishes.  but it also makes a thick, creamy sauce when blended, like in my recipe for  vegan sour cream. recently, i’ve been brainstorming ways to turn tofu into a creamy pasta sauce and the result was surprisingly simple.  it just takes a little roasted garlic, some olive oil and salt!  the rich, sweet flavor of the roasted garlic... 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

savory brussel sprouts

i don’t understand why brussel sprouts get such a bad rap.  if cooked right they can be just as delicious as any other green veggie, all you need to do is steam them a little to soften them up and then sauté away with your favorite flavors. to me, lemon is a requirement when cooking brussel sprouts.  pepper always goes well with lemon and of course i like to put garlic in just about anything i can.  when sautéed, these little sprouts... Read More