total posts: 24
Bay leaf ice cream with brown butter cinnamon popped quinoa topping.
Vegetarian Tempeh Sloppy Joe's with Mango Jicama Slaw.
Whole Wheat Pasta with French Lentils, Kale, Sun-Dried Tomatoes and Feta Cheese.
Heirloom Pumpkin and Chanterelle Mushroom Risotto at Arisanal LA: a local foods festival in Downtown Los Angeles.
A video on how to make Blackened Tempeh Burgers. Delicious, healthy, hearty and vegan.
Beautiful Blue-Green Emu Egg makes the creamiest, most delicious frittata ever. Much cooler than any Easter Egg!
Avocado Chocolate Stout Cake with Avocado Icing. Made with Stone Brewery Bitter Chocolate Oatmeal Stout.
Looking for something to do with Persimmons? How about sorbet? Agave-sweetened Raspberry-Persimmon Sorbet.
Local ingredients for my four course Xmas Dinner featuring a creative salad, interesting pizza, grass-fed lamb and a seasonal sorbet.
Curried Miso-Tahini Tempeh Salad Sandwich with Mango, Arugula and Cilantro Hummus. Make now for a carpet picnic and pretend it's summer!
Root vegetable hash with truly farm-fresh eggs and cornbread. The great breakfast started my great Thanksgiving on a small farm in Maine.
Triple Berry Sorbet - Strawberry, Raspberry, Blackberry, sweetened with a little agave nectar. Scoopable texture, amazing flavor!
Avocado Coconut Ice Cream: a crazy good combo that's rich, creamy and refreshing. Did I mention it was vegan and agave-sweetened?
Butter beans, chard, wild smoked salmon and pesto-coated orzo make for a flavorful and nutritious lunch. Enjoy warm or cold!
Purple yam hash with wild arugula and fried eggs... an exciting and colorful breakfast.
Stone Ground Dark Chocolate -- paired up with rare Hawaiian White Honey to explore the subtleties of tasting.
Dark chocolate, dried cherries and walnuts wrapped in a crumb with browned butter, coconut oil, maple syrup and vanilla.
Canneles -- chewy, caramelized outside, moist, creamy inside... a vanilla and rum flavored french delight that is sure to impress.
Vegan Maple Pecan Pie in an Almond-Corn-Flax Crust, it's both decadent and nutritious!
Black lentils in mushroom-zinfandel sauce create a base for a trio of phyllo purses and a centerpiece for my Vegetarian Thanksgiving Entree.
Cornbread Socca makes an interesting twist on skillet cornbread. Garbanzo flour and cornmeal batter topped with all kinds of good stuff!
The Shaved Brussels Sprouts Salad with Pomegranate, Toasted Hazelnuts and Cocktail Grapefruit that graced my Thanksgiving Table.
Whole wheat fettuccini with kale and butternut squash tossed in a light yet flavorful white sauce with nutmeg and sage. Sounds like a good fall dinner.
Raw honey and raw almonds make for a sandwich cookie that is both delicious and healthy.