Category — Vegan Recipes

{recipe} Rhubarb Syrup

Some best-laid plans for a rhubarb pie never came to fruition, so I found myself with some less-than-fresh, semi-flaccid rhubarb in the fridge. It was headed for the compost pile, but I got the bright idea to turn it into a pretty pink syrup for cocktails or non-alcoholic sodas.

rhubarb

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May 11, 2013   3 Comments

{recipe} Roasted Sesame Edamame Pods

I like eating edamame as a snack or appetizer, but boiled is just so blah. Since nearly everything is better roasted, I decided to toss some of the whole frozen pods with a couple of flavorful ingredients and roast them in the oven. This yielded a terrific snack that went from freezer to table in about 20 minutes flat.

roasted edamame

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April 22, 2013   No Comments

{recipe} Baked Salt and Vinegar Sweet Potato Chips

Another day, another snack. This time I took sweet potato slices to the oven, seasoned with salt, thyme, and a vinegar tang. Fantastic!

sw potato main

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March 30, 2013   4 Comments

{how to} Spicy Soy Kale Chips

I have talked about why I like kale chips before, but now that I’ve started making them with an Asian twist, I like them even more.

kale chip

 

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March 14, 2013   No Comments

{recipe} Pistachio Parsley Pesto

I live in San Francisco, so it shouldn’t surprise you that I have a fair number of vegan friends. I used to dread coming up with a vegan meal that everyone would enjoy, but now I try to view it as a fun challenge and an opportunity to experiment with constraints I’m not used to. That’s how this pistachio parsley pesto was born–and to be honest, I don’t even miss the cheese. Plus, it’s fun to say “pistachio parsley pesto.”

pesto

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March 11, 2013   1 Comment

{recipe} Spiced Fried Chickpeas with Preserved Lemon

Last year, in London, I ate a fabulous meal of North African tapas at Morito, a sultry wine bar with knee-to-knee barstools. One of the most memorable small plates that night was a simple plate of spiced fried chickpeas with little nuggets of  preserved lemon dotted throughout. Since then I’ve been meaning to try and recreate them in my kitchen, and finally got around to figuring out the perfect recipe. I think they’re great as a bar snack with a pre-dinner cocktail or glass of wine, but you can also serve them as a tapa or a side dish.

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February 20, 2013   6 Comments

{recipe, kind of} I Tried Those Healthy 2 Ingredient Banana Oatmeal “Cookies” So You Don’t Have To

Wouldn’t it be great, amazing, stupendous even, if you could make delicious cookies using only bananas and oats? It would, right? You could eat like 10 cookies but in reality all you ate was a banana and half a cup of oats. Because you are so smart and so healthy and good at life.

2 ingredient banana oatmeal cookies

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February 15, 2013   11 Comments

{recipe} Sesame Ginger Candy

Do you remember eating sesame candy as a kid? I used to love the sticky little rectangles of sesame seeds suspended in a honey-sweet bar. Great news: it’s actually pretty easy to make at home, and you can add a bit of grated ginger to make it even tastier.

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January 4, 2013   4 Comments

{recipe, kind of} I Tried That One Ingredient Banana Ice Cream Thing and Here is What I Think About It

Have you all seen this one ingredient banana “ice cream” thing that’s been going around? I know you have seen it. It seems like it has taken over the internet. Here is the concept: you cut up bananas, you freeze them, then put them in the food processor and they turn into magical banana “ice cream” except OMG YOU’RE JUST EATING A BANANA SO IT’S TOTALLY HEALTHY. I’ve noticed that there is an unspoken rule that when you talk about it you have to use lots of exclamation points!! Because it’s so awesome and magical!! I have been meaning to try it to see if it really worked and I’m here to tell you… meh. 

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September 13, 2012   11 Comments

{recipe} Easy Oven-Roasted Carrots

When I was growing up, my mom would often make carrots in the oven cooked with butter and dill. I loved them back then, but after experimenting over the years with different herbs, spices, and fats, the version I almost always make is this one: with olive oil, coarse salt, cumin, and just a hint of cinnamon. The natural sugars in the carrots caramelize and brown a bit in a hot oven, and the sweetness is balanced out by the spice and the salt.

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May 15, 2012   5 Comments