This satisfying pasta casserole channels all the flavors of autumn.
Author: Editor
Oodles of veggie noodles
If you haven’t heard of Attila Hildmann, check out his site and his recipe books are easily available. He cooks with a lot of olive oil but you can leave that out and saute in water for the health benefits of wholefood plant-based cooking.
What’s in your gentle kitchen pantry?
What’s in your Gentle Kitchen pantry?
Bring on the black beans
I am crazy about black beans and promote these little nutrient powerhouses at every opportunity.
Thai style orange and ginger salad dressing
Always have an orange handy! You can make oil-free dressings by using oranges and cashews, so easy!
Where are those adzuki beans?
I love this San Diego kitchen and I think it may inspire more of us to line up our grains, beans and chickpeas and get serious with our organisational skills.
Easy broccoli soup
If you have virginal white soup bowls its worth making Broccoli Soup just to admire the fashion statement – oh and it’s healthy too.
Bake and Destroy if you dare
Smart, sassy, and colorful, this vegan chef has produced a book that is jammed with stories, opinions, clear directions, tips, tricks, and blessedly user-friendly, exotic-ingredient-free recipes.
Wild rice carnival squash
Stuffing vegetables presents so many options. This recipe works well with eggplant as well as red and green capsicum peppers.
Tradition lives on with La Chamba cookware
Everyone knows you can never have enough beautiful cookware. Everywhere I travel I always manage to find a new must-have gorgeous pot. Somehow even humble rice dishes take on a more exotic air served in the traditional manner. Well-known throughout Colombia with origins that can be traced back at least […]
Be bold in the kitchen
I don’t know when i went crazy for aprons but lately I’ve been appreciating the value of covering my clothes with something spatterproof. My latest cover-all is by Anna Chandler Designs and I feel uplifted just pulling this crisp cotton piece of modern art out of the drawer. Seriously, start your collection soon because aprons are IN.
One-pot chickpea curry
If you build up a repertoire of one-pot dishes, where the left-overs can be repurposed for lunch, you are being a very smart cook. This delicious beginner curry incorporates curry powder rather than a longer list of spices so you don’t need to store as many packets. It makes a simple nourishing lunch you can warm up later with a piece of flat bread.
Creamy zucchini noodles with smoked tofu
Attila Hildmann, 33, has Turkish roots, was born in Berlin, and raised by German parents. He is an aspiring physicist and a self-taught cook who took a very unusual path to becoming a vegan chef. INGREDIENTS FOR TWO PEOPLE 100g of almond butter 1/2 bunch parsley 150g smoked tofu or […]
Bells for breakfast
Gavin Buckley thinks outside the square. Over more than 30 years in the restaurant business, the Australian entrepreneur has proven he has his finger on the pulse.
Humble tofu transformed
I often tell friends that mushrooms are my back stop for breakfast, lunch AND dinner. But I have recently discovered marinated tofu and it sure is a lot more appealing than the vaccum packaging suggests. My current fave is macro wholefoods markets organic marinated tofu which comes in Thai, Malaysian […]
REVIEW: Awesome and grateful
LOS ANGELES: “I am Awesome”, I unabashedly told the server, who with great sincerity nodded in agreement. “You will love that”, he enthused. “And I am Humble,” one of my dining friends countered. “I am Vivacious !” our friend chipped in. But it’s like that at Cafe Gratitude: Even before […]
Nutty parmesan
Courtesy of Artisan Vegan Cheese: From Everyday to Gourmet by Miyoko Schinner Makes about 1 ½ cups Ingredients: 1 cup pine nuts, almonds, or walnuts (see note) 1 cup nutritional yeast flakes ½ teaspoon salt Method: Put all ingredients in a food processor and process until they are thoroughly combined […]
Brown rice bountifully
Friends Thao Nguyen and Karen Cheng have a successful business based on many decades of traditional Vietnamese cooking.
Thao’s grandparents came from a small town called Nam Dinh in northern Vietnam where Pho noodles originated. Their Pho soup was made famous at the family restaurant. Using their recipe, Thao and Karen launched their noodle brand Star Anise.
Supremely grateful for this LA cafe
LOS ANGELES: “I am Awesome”, I unabashedly told the server, who with great sincerity nodded in agreement. “You will love that”, he enthused. “And I am Humble,” one of my dining friends countered. “I am Vivacious !” our friend chipped in. But it’s like that at Cafe Gratitude: Even before […]
Going crunk over Southern taste
Bianca Phillips has the passion of generations of Southern cooks in her blood. With mama Delores and granny Ruth, she has successfully redefined and re-created the best, and homeliest dishes from her beloved childhood. Now we can all benefit from three generations of soul-warming country cooking as Bianca has compiled […]