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

vegan thanksgiving: cookie-crusted sweet potatoes

we got a bit caught up – as is expected of foodies on the most culinary-centric day of the year for some – and didn’t find the time to post this recipe.  but luckily, these would be great for christmas too, any time of the year really! the topic of sweet potatoes vs. yams has come up many times in the comment section and it’s something i should finally address.  i get orange-fleshed, brown-skinned tubers from the farmers... Read More

naturally sweetened yam and asian pear sauce

last year i made homemade pumpkin applesauce, a real fall favorite.  packed with cinnamon, vanilla and brown sugar, it was a decadent traditional treat made fresh with organic ingredients.  but i’m on a low sugar kick lately and wanted to make a much lighter version. instead of brown sugar, i sweetened it with the fresh juice of fuji apples – the first of the season.  and since asian pears and yams are in abundance at the farmers’... 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

twice-baked yams

even though it’s still hot in LA, we are halfway through september and i’m already thinking about autumn foods. my favorite are yams, sweet potatoes, and pumpkin. i wanted to do something that really accented the yam in all of it’s glory, i wasn’t even interested in adding other vegetables. just a few herbs and you can enjoy these tasty little tubers in all their sweet, creamy, toasty glory. Read More  Read More