July 16, 2020


Plantain Tacos with Fiery Green Sauce & peach salsa

  1. 2 garlic cloves
  2. 6  tomatillos
  3. 1 poblano pepper
  4. 1 lime
  5. small bunch parsley
  6. small bunch cilantro
  7. 1 peach
  8. 1 red Fresno chile
  9. 1 plantain
  10. 1 red onion
  11. small bunch curly kale
  12. siete tortillas or jicama tortillas
  13. 2 tbsp vegan sour cream
  14. 2 TBSP neutral oil like avo 

Prep: Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem and chop the poblano pepper, I leave the seeds in for more fire.  Halve and juice the lime. Roughly chop parsley & cilantro leaves and stems. Remove pit from the peach and dice. Trim, deseed (or leave seeds for fire), and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.

Blend the fiery green sauce:  Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, chopped cilantro and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.

Make the Peach Salsa: Add the remaining lime juice, diced peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the salsa. Taste, and add salt and pepper as necessary.

Crisp the plantains: Heat 1 TBSP neutral oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.

Wrap the tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 TBSP vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.

Divide the warm tortillas between plates/ or jicama tortillas. Add charred red onion and kale, crispy plantain, and peach salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!


June 23, 2020


Strawberry Rosemary Granola


  • ⅓ cup maple syrup
  • ⅓ cup Nut or Seed Butter*
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 8 grinds fresh pepper
  • 1 tbsp Cinnamon
  • 1 tsp cardamom
  • 2 cups Rolled Oats
  • 1/3 cup chopped Pecans
  • 1 cup chopped fresh strawberries
  • 2 Tbsp minced fresh rosemary
  • 1/4 cup Dried Fruit (optional)


  1. Preheat the oven to 325F. Add the Maple Syrup, Nut Butter, Vanilla Extract, Cinnamon, cardamom, Salt and pepper to the base of a large bowl. Whisk until evenly incorporated.
  2. Pour the Oats, pecans, rosemary and strawberries into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
  3. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  4. Serve as desired; store leftovers at room temperature or in the fridge for up to one month.



June 20, 2020


Flourless PB and Chocolate chunk white Bean Muffins


  • 1 (15 oz can) great northern beans, drained and rinsed
  • 2 eggs
  • 1/3 cup coconut sugar
  • 3/4 cup rolled oats
  • 1/2 cup peanut butter (or almond butter)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp vanilla
  • 1/2 tsp salt
  • a couple grinds of black pepper
  • 1/4 cup chocolate chunks,
  • 1/4 cup craisins
  1. Combine beans, eggs and coconut sugar in the food processor and blend until smooth.
  2. Add oats, peanut butter, baking soda, cinnamon, cardamom, vanilla, black pepper and salt and blend again.
  3. add chocolate chunks and raisins, stir to combine.
  4. Pour into greased or lined muffin tins. sprinkle the top with chocolate chunks.
  5. Bake at 375 degrees for 18.





June 19, 2020


Gochujang Veggies with Midnight Grains & Kimchi Mayo

  1. 2 sweet potatoes
  2. 4 radishes
  3. 4 scallions
  4. 1 oz fresh ginger
  5. 1 garlic clove
  6. 1 lime
  7. 2 oz cabbage kimchi
  8. 2 tbsp gochujang
  9. 2 tbsp sesame oil
  10. ½ cup midnight grains
  11. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. Salt
  13. 1 egg (optional)


Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the ikmchi

Cook the midnight grains--Add the midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Roast the vegetables--Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Prepare kimchi Mayo--Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.

Fry one egg in a cast iron skillet.

Serve--Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with a fried egg on top and lime wedges. Enjoy!

March 21, 2020



What Is a Quick Pickle?

Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.


  • pound 

    fresh vegetables, such as cucumbers, carrots, green beans, cauliflower, summer squash, or cherry tomatoes

  • sprigs 

    fresh herbs, such as thyme, dill, or rosemary (optional)

  • 1 to 2 teaspoons 

    whole spices, such as black peppercorns, coriander, or mustard seeds (optional)

  • teaspoon 

    dried herbs or ground spices (optional)

  • cup 

    vinegar, such as white, apple cider, or rice

  • cup 


  • tablespoon 

    kosher salt or 2 teaspoons pickling salt

  • tablespoon 

    granulated sugar (optional)


  1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

  2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

  3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

  4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

  5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

  6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

  7. Seal the jars. Place the lids on the jars and screw on the rings until tight.

  8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

January 30, 2020


Japanese sweet potatoes with chimichurri

I love these so much! The Japanese sweet potatoes will have a creamy interior beneath their crispy skin. The chimichurri will brighten the whole dish and offset the sweetness of the potatoes. They go delightfully with fish or chicken, especially the chimichurri sauce. 


  • 1 large shallot minced
  • 2 tablespoons sherry vinegar
  • 1 bunch parsley finely chopped
  • 1 bunch cliantro, finely chopped
  • 1 TBL capers, coarsely chopped
  • 1 large garlic clove, minced
  • 1/4 cup olive oil
  • juice and zest of 1 lemon
  • salt and pepper

Sweet potatoes

  • 3 large sweet potatoes
  • olive oil, as needed
  • salt and pepper

To make the chimichuurri, place the shallot and sherry vinegar in a medium jar, stir and let sit for about 20 minutes. Drain the vinegar and reserve, in case you'd liket to add back. Add the remaining ingredients to the jar and stir well. Season with a pinch of salt and pepper, stir and taste. If it tastes too harsh, add a little olive oil. It will keep refrigerated 5 days. 

To make the sweet potatoes bring a large pot of salted water to boil. Cook the sweet potatoes until soft enough to pierce with a knife. Drain and set aside to cool, then halve lengthwise. Preheat a cast iron skillet over med high heat. Pour i a few glugs of olive oil. Place the potatoes ct side down and cook until caramel in color and lightly crisp. Be careful not to let the sweet potatoes burn. 

To serve put the sweet potatoes on a plate, season with salt and generously spoon the chimichurri over the top, Sprinkle lemon zest on top and serve. 



January 01, 2020


Cardamom Apple Cake


 Cardamom Apple Cake from Athena Calderone's Cook Beautiful.



1 cup all purpose flour

1 tsp ground cardamom

3/4 tsp baking powder

1/4 tsp kosher salt

2 large eggs at room temp

3/4 cup granulated sugar

3 TBL cognac, rum or bourbon

1/2 tsp vanilla extract

1/3 cup well shaken buttermilk, room temp

3 med honeycrisp apples

1 stick unsalted butter, melted and cooled, plus more for greasing pan

1 TBL turbinado or granlated sugar

confectioners sugar, for dusting


Preheat the oven to 350. Nestle a piece of parchment paper into an 8 or 9" cast iron pan and grease it with butter.

In a bowl, whisk together the flour, cardamom, baking powder and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.

Peel, halve and core 2 1/2 of the apples, then cut them into 1/2" thick cubes. Reserve the remaining half apple, unpeeled, and cut it into 1/4" slices for the top.

Add half the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half the melted butter. Repeat with the remaining flour mixture and melted butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan, and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with the sugar.  Bake until the cake turns a deep golden brown and a cake tester inserted in the center comes out clean, 55 to 65 minutes. Transfer the skillet to a cooling rack and let it sit for 5 minutes. The cake may be served warm or at room temp , directly from the skillet, whichever you choose, make sure to dust it with confectioner's sugar before serving.



December 26, 2019


Lemon Polenta Cake

1 3/4 sticks of butter
3 lemons juiced and zested
2 cups Almond meal ground
3/4 cups polenta/cornmeal
4 eggs
1 1/4 tsp baking powder
1 cup Sugar

1/2 tsp salt
1 1/4 cup powdered sugar

Oven at 350
Butter and sugar together
Add eggs
Mix dry ingredients in
Then add lemon zest as the last step

I also let the batter sit for about 20-30 mins before putting in the oven. I think it helps the hard polenta soak up the liquids/fat before the baking begins and makes it an overall softer cake. Also seems to let the lemon zest oils get into the batter more.

After baking-
Make a syrup with the lemon juice from the 3 lemons and powdered sugar in a pan, so just melt the sugar for a few moments until liquid- stays liquidy

Pour this syrup over the top of the hot cake when it comes out and let cool. This brightens things up.

You can make this in a round breakaway pan or a ceramic dish.

check it with a toothpick to see when it’s done about 40 minutes

October 05, 2019


Guacamole with pomegranate seeds

We could eat tacos every day and never get sick of them. This is a recipe for my favorite guacamole to go on those tacos. Or dip into with your favorite chips!

Guacamole with pomegranate seeds and pepitas
  1. 3 ripe Hass avocados
  2. 1 TBL chopped cilantro
  3. Zest and juice of 1 lime
  4. 1/2 teaspoon smoked paprika
  5. 2 tablespoons pomegranate seeds
  6. 1 tablespoon pepitas
  7. 1/4 teaspoon Kosher salt
  8. fresh cracked black pepper to taste
  1. In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the cilantro, lime zest, lime juice, paprika, salt, and pepper.
  2. Fold in the pomegranate seeds and sprinkle with pepitas. Serve immediately.
September 28, 2019


Artichoke and Parmesan Soup

As much as I love scraping the meat off artichoke leaves with our teeth (it makes me feel very primal), it’s the heart of the artichoke that I really love. 

This perfect for Fall soup, with its intensely earthy artichoke flavor, makes the most of artichokes. It's also a great way to use leftover Parmesan rind: Just toss it into the soup while it simmers, then discards it before pureeing.


    • 1/2 lemon
    • 4 Big Heart or globe artichokes (1 pound each)
    • 2 tablespoons extra-virgin olive oil
    • 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
    • 4 large shallots, halved
    • 3 large garlic cloves, halved
    • Salt
    • 1 cup dry white wine
    • 4 cups chicken stock or broth
    • One 4-ounce Parmesan rind, plus 1/2 cup of shavings, for garnish
    • 12 thyme sprigs and 1 tablespoon whole black peppercorns, tied in cheesecloth
    • 1/4 cup heavy cream
  • 1 cup pure olive oil

How to Make It

Step 1    

Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.

Step 2    

In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.

Step 3    

Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.

Step 4    

Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering. Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.

Step 5    

Ladle the soup into bowls. Mound some Parmesan shavings in the center, top with the fried artichokes and serve.