Seared Chinese 5-Spice Figs with Cashew Cheese

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Okay, I warned you that there
would be more than one post for figs this week. Here is a very simple and
quick way to enjoy figs on a lazy summer Sunday. Even the cashew cheese is a
“quick” version that does not require fermenting or any other drawn
out process. The figs used in this recipe were Turkish figs, which have
gorgeous striped outer skin, but you can use any tree ripened fig. I hope you
get an opportunity to enjoy this soon. Read More

Black Bean Rotini Salad

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I thought I would squeeze in a
4th of July recipe this morning! Here is a gluten free pasta salad that
is packed with summertime garden goodness, contains all the comfort and zesty
flavors of the holiday, but won’t leave your body starving for awesome
nutrition. I named it “L.A. Summer” because it contains all the
stuff that you might find growing in one of L.A.’s back yards or urban farms,
like nopales, cucumber, tomatoes, and peppers, and it has some hints of
Mexico and the Southwest in it’s flavor profile, two prominent cuisines in
the area. Enjoy, and happy Independence Day!
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Pumpkin, Potato & Leek Soup

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A lot of people associate
Thanksgiving with a plate full of turkey and a bunch of other stuff smushed
onto the plate. But sometimes its nice to switch it up a little and add a
course or two, slowing it down, adding an extra layer of civilization to the
crazy, energized occasion with friends and family. This porridge-like soup
does the job pretty well, and although it is super rich and creamy, it is
actually vegan, so you wont weigh your guests down too much before the
main turkey event, and everyone at the table can enjoy it, whatever their
dietary considerations.

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Whole Roasted Butternut Squash with Tomatillo-Pepita Sauce & Pomegranate

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My friend in Grand Junction
Colorado gave me a few of her butternut squash when I was on a recent trip to
her state. In addition to that, we had our own harvest of butternut squash
here in Los Angeles. So, what to do with all that squash? Well, there is the
typical soup, ravioli filling, and I even enchiladas. Or you can just do
whole roasted butternut squash in a couple easy steps. This recipe could
change the way you look at your butternut squash. So, move that butternut
squash from being a table centerpiece to being your main course for dinner,
or at least a side dish. It can also make a great Thanksgiving vegan entree,
that in my opinion is way better, and less processed than Tofurkey or other
vegan turkey substitutes. Because it isn’t meant to be anything like turkey.
It just celebrates the squash, and makes it the star of the day. You can use
this idea with any whole squash: delicata, pumpkin, you name it.Enjoy trying
this out and let me know how you liked it in the comments. Read More

Spaghetti Squash, Beet & Apple Salad

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Shana Tovah! In the midst of all the Rosh Hashanah greetings this
weekend, I decided to whip up something that touches on the Jewish New Year
tradition of consuming sweet foods, like apples, honey and dates. Here is a
nutrient rich, yet sweet and delicious salad that you can definitely
celebrate if you are celebrating the Jewish New Year, or even throughout your
year-end holidays. This is a delicious stand-alone salad, or an accompaniment
for your Thanksgiving turkey or other holiday feast. And, the Omega-3 punch
you get from the walnuts and walnut oil helps you keep your body in balance
during the indulgent holidays. Enjoy! 

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Sweet Potato Hummus

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If you are looking to break out
of the old school of holiday-friendly dips, especially where your health is
concerned, but you want to hang on to some characteristics that appeal to the
autumn and winter senses, consider giving this dish a try. It works well as a
dip, a spread, or a topping for a holiday canapé. I have even just enjoyed it
fresh and still warm, folded into a pita or tortilla with fresh crisp greens,
cucumber, and tzadziki. Actually, any time of the year, this twist on hummus
punches lots of nutrition, and can fill you up fairly easily with the right
kinds of calories. Read More

Provencal Root Vegetable Stacks with Wild Mushroom Ragout

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These root vegetable stacks are a great example of what you can prepare with just a few ingredients, and at those times when you have nothing planned for dinner. Thinking of what to make for dinner always sits in the back of my mind throughout the day, no matter what else is going on. The other day I was experiencing a busy and challenging day. I knew I needed to go grocery shopping but didn’t have the time. So I resigned to the idea that I would just work with whatever I had in the kitchen when I got home. By the time it was over, I was reminded that sometimes breaking the pattern of relying on regular grocery staples is just the ticket I need to get the creative culinary juices flowing. What is the point of this story? When you are charged with preparing dinner and all you have on hand is a yam, a beet, and some mushrooms, take a pause, make like you are in a cottage in Provence, and romance some garden herbs and that jar of Dijon mustard sitting in the back of the fridge! In most cases, simpler is actually a lot better. Embrace what you have, make it the star, and you will never go wrong!

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Roasted Yam Salad with Kale & Figs

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Warning: Fig season is here!
Which means that I may post more than one recipe with figs over the next
week or two. Since figs are one of those fruits that you simply can’t find
when they’re out of season, just enjoy and soak it up while you can!
I’ll start with this easy mid-week salad that can practically serve as a
weeknight meal, a lunch, or a side dish with something off the back yard
grill. These figs were given to me by my neighbor, artist Bill
Wheeler. The roasted yams and onions seem to give
the figs and kale a nice caramelized hug…yes I said hug!! You can even
roast the yams on your barbecue if you want, for some extra smoky flavor.
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Whole Roasted Pumpkin with Mushroom Ragout

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When I go to the market and see
all the different types of gourds and winter squash, all I want to do is
bring them home and play with them in the kitchen. There is something
architecturally fulfilling about taking a big edible thing like a pumpkin and
bringing out it’s simple pleasures, and presenting it in its minimally
fragmented glory. Here is an extremely easy dish you can make as a vegan
entree or an interesting side dish on your next holiday dinner table.
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