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.
Recent Posts
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 […]
Vegan cooking for carnivores
The title says it all. From chicken fried steak bites to cheesecake, it’s a book of look-alike food for vegans – “recipes so tasty you won’t miss the meat”. It could get tiresome except for the enthusiasm of Ellen DeGeneres and Portia de Rossi who commissioned Roberto Martin as their […]
New style cauliflower mash
This tasty replacement for traditional mashed potatoes is from the Great Life Cook Book. Ingredients 1 large yellow onion, diced small 3 cups millet, rinsed well 1 large head cauliflower 1 tsp sea salt 9 cups water Method In a large pot, saute the onions in 2 tbsp of water […]
Fruity family favorite
Pear Crisp with Vanilla Sauce This popular and seasonal family dessert is from the Great Life Cook Book so it is made for entertaining. Filling 1 cup dried pears 2 cups pear juice 16 to 16 large pears (Bosc or Bartlett) 1 cup brown rice syrup Pinch of nutmeg Pinch […]
Elegant Wild Rice Carnival Squash
Reclaim the family dinner or entertain all your friends with this party-size recipe from The Great Life Cook Book. 12 small to medium carnival squash 2 cups long grain brown rice 1/2 cup wild rice 5 cups water 2 pinches sea salt 2 medium onions, diced 1 1/2 tsp sesame […]
Reclaiming the family dinner
Authors Priscilla Timberlake and husband Lewis Freedman RD share their story of hosting community macrobiotic dinners since 1995 in one of the most endearing cookbooks you will ever read. More than a collection of recipes, the book serves up a monthly feast with 12 full dinner menus, each bursting with […]
