I’d never tried roasted stone fruit before (nor heard the phrase stone fruit), so was totally amazed when our friend Michelle brought this over as a dessert for one of our get-togethers. Top it off with coconut ice cream and and … Continue reading
This past weekend I was looking for an inspiration for dinner, while simultaneously thinking about recovery food for the 2014 Skyline 50K and Martha Shulman of NYTimes Eat Well never disappoints. This is my version of Quinoa Cakes with Swiss … Continue reading
Summer’s about to start, grill season is here and I have this annoying pain in my calf after I pulled a muscle on a 20-miler last weekend. The Big Basin 50K in a week is starting to look iffy. What … Continue reading
This recipe is totally inspired by the Vegan Jambalaya with Wild Mushrooms that I had at Angelina’s Kitchen, the night before the Berkeley Half Marathon last November. I picked up these yellow mushrooms at the farmer’s market, but totally forgot … Continue reading
After we picked up a bunch of leeks during a grocery run last week, I figured I’d already tried my hand on Stir Fry Tofu With Leeks and Potato Leek Soup. There’s got to be another way right? Scalloped Potatoes … Continue reading
I first learned about bulgur wheat in New York Times’ Recipes for Health by Martha Rose Shulman. It seemed fun to try a new grain, so I mixed it up with Tempeh for what turned out to be an awesome … Continue reading
Last week was Mardi Gras and as a Cajun-Indian who recently turned vegan (pescatarian really), what better way to celebrate than making Okra Gumbo with Chia Corn Bread! My first time making Okra Gumbo and I had fun learning how … Continue reading
Lately I’ve been on a roll making some sort of nutty or legume spread during the weekend that lasts the whole week (and then some). Whether it was the Cashew Cheese Spread or the Vegan Pesto, these spreads definitely beat buying … Continue reading
Last time I tried this, I had no idea how to make potstickers. I used firm Tofu, didn’t realize I had to drain the water completely and it came out all mushy. Fast forward two years, I figured it was … Continue reading
Ever since I tasted cashew gravy at the local Taste Buds Indian Restaurant (love the vegan-friendly lunch buffet here!), I’ve been meaning to make a cashew cheese spread. I don’t remember where I read about pairing the cashews with chives, but it’s … Continue reading