Archive for the ‘Vegan’ Category

Roasted Pears with Chile Turmeric Oil

October 24th, 2018 No Comments

  While perusing the NOPI cook book I noticed Burrata with Blood Oranges and Lavender Oil looked divine. I suppose that sparked the motivation to make this savory oil drizzled on a fruit—-sometimes we have to take inspiration wherever we can and utilize that which is around us. These pears are from the Farmers Market, they are the Gourmet variety which are hardy in cold regions and the window of opportunity for fresh fruit is only two or three weeks. You

read more...

Nopi’s Ginger Tomatoes

October 10th, 2018 No Comments

  This book made me so happy. I’m involved in other activities so that I fall behind on the goings-on of the larger Food World, but perhaps that keeps me from becoming jaded and makes the discoveries that I do encounter even more magical and appreciated. So I am still elated when I come across works of art. Yotam Ottolenghi is a name you may recognize from his London restaurants and numerous cookbooks.  Jerusalem has been on my want-list— he

read more...

Indian Pickled Vegetable Salad

October 3rd, 2018 No Comments

  There are innumerable pickling directions you can go, most regions of the world had either a fermentation process or made fermented liquids (like vinegar) to quick pickle and lightly preserve. I’ve been reading about Korean versions of pickled veggies and getting excited to try them, but for the Seed Savers Conference Dinner I wanted an Indian direction to the seasonings since it would be servedwith Smoked Lamb, Chickpea Masala, and Pilau.   The most surprising addition idea to me

read more...

Pilau with Cardamom and Ginger

August 21st, 2018 No Comments

    The many faces of Pilaf. A pilaf is usually made with rice that is cooked in a savory broth then a variety of vegetables, spices, dried fruits and sometimes meat added to the savory grain.  The ingredients range depending on regions and availability, and the name of the dish adapts as well: Pilav, pallao, pilau, pulao, pulaav, palaw, palavu, plov, palov, polov, polo, polu, kurysh, fulao, fulab, and fulav. The grain is cooked in broth, herb seasoned water, or fruit juices to

read more...

Purslane

August 15th, 2018 No Comments

  Yep, that’s right, purslane. If you’re not a farmer, grounds keeper, or gardener this word will probably not elicit an emotional reaction, it will merely be another possibility of omega-3-fatty-acid-packed greens for your table. If, however, you are of the variety of people who clashes with plants that they have not intended to be a part of their lives, your jaw may drop in surprise to know that one of your rivals that you have agonized over is not only very edible,

read more...

Korean Cucumber Salad, or Oi much’im

August 8th, 2018 2 Comments

  This salad is a great side dish with a little kick for a hot summer’s day, and another step for me to learn more about the marinated quick pickles of Korea. They also say this salad is a good substitute for kimchi if you’re needing a fix and cannot make it or find any nearby.     Red Pepper Powder, or Gochugaru, is prevalent in Korean cooking and is a main ingredient of this salad. In Korea it’s not uncommon that people raise their own peppers

read more...

Chimichurri

July 31st, 2018 2 Comments

    This is one of those recipes that I have no idea who to credit other than the many Peoples of Argentina. It’s a national condiment, used as a marinade or eaten with grilled beef or other meats for which Argentina is also well known. They say the name is from the word tximitxurri of the Basque language meaning ‘a mix of several things’. A fascinating little side note: the Basque language (of northern Spain and southern France) appears to not be

read more...

Watermelon Gazpacho

July 17th, 2018 2 Comments

    Yep. It’s summer.  Sultry, steamy, sunny, sizzling, sweaty and sometimes stifling…if it were any more humid last week the air would have simply transformed to water and we would have been left to fend for our gill-less selves in the new ocean. In these days of Deep Summer I walk by the bundles of skis by the front door, tidily packed in their bags for the warm-season storage, and that time of peace and exercise seems an elusive world far out of

read more...

Sesame Salt

July 10th, 2018 No Comments

  After visiting friends in the Bay Area last fall and being introduced to and discovering that I love Korean home-cooking, folk music, and bar food, I came home vowing to learn more. A gifted Korean cookbook happened next, and now I’m finally getting around to trying my hand at a few dishes.   Ingredients are not all equal. While visiting these friends in Berkeley I was treated to fresh sesame seeds, sesame oil, and red chili paste that were grown on

read more...

Dairy Free Chocolate Mousse

June 19th, 2018 4 Comments

  I’ve been perusing recipes lately, books on the shelf and the random pieces of paper with notes scribbled on them that are stuffed in the books or in my folders labeled “Recipes”. I’ve had this piece of paper for a while, I have no idea who gave it to me or where it’s from but it looked intriguing. Nearly everything with chocolate could be called intriguing, yes? I searched online to find a source for this delectability—it’s very possibly from

read more...
Page 1 of 1512345»10...Last »