I love it when a random “grab two things and see what happens” move in the kitchen turns out to be so yummy. This avocado & pear salad is an extremely easy recipe that mixes pears with avocados, and finishes it off with some fresh lime and basil. Add this to your list of simple raw fruit and vegetable go-to’s. It’s perfectly refreshing for hot summer days. Enjoy!
Heirloom Tomato and Pumpkinseed Pesto Salad
If you raise basil on a regular basis, you will encounter those times when you get busy and kind of ignore the basil for a few days, and while you are busy doing other stuff, the basil goes nuts and produces an abundance of flower stalks and leaves. This happened to me the other day and in my rush to prune it all back, I ended up with a giant pile of basil. So, since autumn is just around the corner, I decided to do a variation of pesto using raw pepitas (pumpkinseeds). There is something about the pumpkinseeds’ earthiness and association with the impending fall season that just made it all seem right.
I am still getting some glorious heirloom tomatoes, although that season is nearly over, so I put together this sort of “summer-fall” transitional salad that is vegan, yet packed with high quality, raw protein and healthy fats. This vegan pesto is very versatile and I have been using it in a variety of ways beyond this salad. This recipe is definitely a keeper and a healthier alternative to traditional pesto.
Black Bean Rotini Salad
I thought I would squeeze in a 4th of July recipe this morning! Here is a gluten free pasta salad that is packed with summertime garden goodness, contains all the comfort and zesty flavors of the holiday, but won’t leave your body starving for awesome nutrition. I named it “L.A. Summer” because it contains all the stuff that you might find growing in one of L.A.’s back yards or urban farms, like nopales, cucumber, tomatoes, and peppers, and it has some hints of Mexico and the Southwest in it’s flavor profile, two prominent cuisines in the area. Enjoy, and happy Independence Day!
Summer Squash with Spring Onions & Fresh Mint
I have struggled with my food plot for the past few years, probably due to lack of focus, failure to be organized with watering, and-or misdirected soil maintenance. Fortunately, a new edible plant nursery opened up down the street. In just a couple of months, they have helped my garden transform and heal from whatever funk it was in. Loretta Allison of Spade & Seeds brings her magnificent seedlings to Fig Earth Supply, much to the delight of our neighborhood. Loretta raises most of the seedlings herself, with just a small selection brought in from outside suppliers. I took a couple of their workshops, and tapped into her amazing garden of knowledge, and then gleefully planted her starters, one of which was a romanesco squash. As a result, I have this wonderful, simple recipe to share, comprised of just garden zucchini, spring onions, and fresh mint. You don’t have to grow food to make this, but try to get your ingredients from the Farmers Market or in as fresh a state as possible. It really makes a difference in flavor and nutrition.
Brussels Sprouts with Hempseed & Lemon Zest
Brussels sprouts, you either love them, or you hate them. I have both prepared, and eaten Brussels sprouts many different ways: steamed, sautéed, braised in oatmeal stout, grated raw in salads; some preparations good, some not so good. So who knew that the quick and easy, clean and vegan preparation would turn out to be so delightful? Well, not me, but now I am sold. This dish provides the devout vegan with essential B12 from the nooch, essential fats, and a complete amino acid protein profile from the hempseed. But don’t let the word “vegan” put you off. This is absolutely delicious, light, and satiating and can be enjoyed on just about any diet or lack thereof.
Riced Cauliflower Salad with Tomato, Basil & Garlic
I’m having a “mini-series” of riced cauliflower in my kitchen! Riced cauliflower is great as a raw salad, because cauliflower florets are already slightly tender and porous to start with, so, when mixed with other salad ingredients it makes a great base! So, a while, back, I tried using it as you would pasta in a classic “TBG” (tomato, basil, garlic) salad, and the results were delicious.
Saffron Riced Cauliflower
The other day I picked up a bag of “riced cauliflower” at the market, for the first time. I have been playing around with it, both hot and as a raw salad, with delightful results. In fact, the other day I posted a candid quickie of a raw riced cauliflower salad I had created for lunch, that invoked such a positive response in the social media world, I have decided to do two “riced cauliflower” recipes in a row on here. First though, I want to share this extremely simple recipe that brings saffron into the picture. The cruciferous personality of cauliflower, both in taste and smell, seems to blend extremely well with the distinctive flavor and aroma of saffron. I enjoyed this with some seared wild tuna but you could easily add in some legumes, sprouts, and-or vegetables for a vegan entree.
Heirloom Potato & Kale Latkes
I just whipped these up for brunch and decided they were share-worthy. The red, purple, and fingerling potatoes are a little healthier than the traditional russet potatoes. This is totally vegan but you can use real eggs instead of chia eggs, or even serve a couple poached eggs on top. To be honest, I was longing for a coupe duck eggs that I sometimes get from a local urban farmer. Having said that, I love the gooey texture in the middle that can only be a result of the chia seeds and the consistency of the heirloom potatoes doing a little happy dance. Enjoy these with some homemade ketchup or smoked trout. Yum!
“Creamy” Teff Polenta with Roasted Vegetables
If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the New…Polenta? An “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.
Whole Roasted Pumpkin with Mushroom Ragout
When I go to the market and see all the different types of gourds and winter squash, all I want to do is bring them home and play with them in the kitchen. There is something architecturally fulfilling about taking a big edible thing like a pumpkin and bringing out it’s simple pleasures, and presenting it in its minimally fragmented glory. Here is an extremely easy dish you can make as a vegan entree or an interesting side dish on your next holiday dinner table. Read More