roasted rainbow heirloom carrots with pesto

when these beautiful spring carrots showed up at the farmers’ market i was unsure how to showcase them.  i eat a lot of carrots but they are rarely the star of the recipe, so i needed to find a special way to highlight these beautiful shades all on their own. i first got the idea for roasting and tossing with pesto from the gastrobus at the los feliz farmers’ market.  they serve an organic “tapas-style” brunch every sunday... Read More

roasted zucchini and fresh rosemary soup

when zucchini first appeared at the farmers market again this year – after a long an cold winter filled with endless root vegetables, oranges and kale – i literally squealed with glee.  for some reason i could care less about summer squash all of last year, but as soon as they went out of season i got some serious cravings that lasted all winter. i know zucchinis and all other summer squashes can be pretty neutral, but i think it’s... Read More

sweet baked broccoli

when i posted about baked broccoli here before, i guaranteed that baking is the best way to cook broccoli.  it yields soft, tender stems and crunchy, flavorful florets.  and they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour.  even better than the curry powder i flavored it with before, is a little agave, spices and sesame seeds. this sweet and savory broccoli recipe has quickly become a favorite... Read More

roasted fennel over couscous

fennel is an interesting vegetable.  when eaten raw i find it to have a celery-like texture with a hint of licorice – which is not my favorite flavor.  but like most vegetables, when roasted the flavors mellow out and gain a toasty and buttery quality.  i don’t roast the stems because i find them quite stringy, but i do save some of the fuzzy greens to chop up and season the bulbs with while they cook.  afterward, they’re dressed... Read More

napa cabbage and snap pea winter salad with herb-roasted red onion

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 us 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

curry baked broccoli and cauliflower

when i find a dish that works its way into my routine – popping up on my dinner plate at least once or twice a week – i feel obligated to share it here.  partly because it’s a recipe i’ve tested mutliple times and know works, but also because it is usually pretty simple and always satisfying. while i had previously been pretty bored by broccoli and cauliflower, expecting only to toss them in a puréed soup or stir fry, i... 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

vegan thanksgiving: creamy caramelized onion gravy over roasted snap peas and green beans

i never much liked the traditional green bean casserole, with it’s soggy canned beans and overly creamy sauce.  yet i could never help but mentally group it in the upper echelon of thanksgiving foods.  it has somehow always seemed just as essential to the dinner as stuffing and mashed potatoes with gravy, it was just a shame i didn’t enjoy it as much. but this year, when i started brainstorming what i wanted to cook, i couldn’t... Read More