White Almond Mousse with Stewed Apricots and Orange Sauce   This is a subtle, elegant and silky dessert that is great to serve at a special dinner. The flavors of the stewed apricots and orange blend beautifully with the subtle sweetness of the white almond mousse. It’s a wee bit labor intensive, so save it for when

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filed under Desserts, Recipes


This dish combines the heartiness of kidney beans with the chewiness of seitan, the freshness of green beans and a lovely parsley sauce.  Howard Wallen made it up and his daughter, Hana, declares it a favorite. 2 cups dried kidney beans, soaked in spring water overnight 4 cups of water A 2-inch strip of kombu

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filed under Beans, Recipes, Uncategorized


You may have had this at a Japanese restaurant. Also known as kinpira, it is sweet, earthy, and satisfying and gives really strong energy. It’s a great side dish a couple of times a week, and although it’s good for the whole family, it’s very supportive of DILF energy. Ingredients 1 to 2 tablespoons toasted

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This dish, concocted by DILFy Howard Wallen, really plays off the strong flavor of the buckwheat by bringing some sourness and spiciness to the mix. The walnuts also give it a crunch. I think you’ll like it.


Dec 18

Spelt Salad

This is a colorful and satisfying grain salad brought to us by MILFy Sarah Loring of Connecticut. Her food has a certain graceful quality. This is wonderful and refreshing served on fresh lettuce leaves and goes with just about everything. Ingredients 11⁄2 cups spelt, soaked and drained 4 cups spring water Sea salt 1 small

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This is a very sexy recipe, donated by Sarah Loring, a Connecticut MILF and mother of three.  There is something about the sweetness of the yams and the zing of the garlic that makes this dish a winner.


Nov 19

Gobble Gobble

I hate to re-blog, but we ARE getting close to Thanksgiving and it is ESSENTIAL that you are all prepared to make amazing Tofu Turkeys, so I am re-posting the recipe below. Remember: it is easy. You’re basically just stuffing a dome of tofu with delicious stuffing and baking it. No biggie. It’s just that

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My good friend Aaron Steinbach is a private chef who works for the rich and famous in Hollywood these days but I met him as a young whippersnapper eating brown rice and kale.  I asked him to donate this recipe to the book because I couldn’t forget it after eating it seventeen years ago.  It’s

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Here is a recipe that blends like our political parties should… Hopi Blue & Yellow Indian Corn Muffins This is another lovely recipe from Meredith McCarty.  Great for breakfast or for serving with chili or any other dish that strikes your fancy.  Here are her notes: “The intriguing swirl of marbled color in this cornbread

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These little burgers are a little labor intensive, but worth it.  They are warming, satisfying and the dip sauces make them a treat.  Thanks to Howard Wallen for his help with these. 1 cup millet 3 cups water ½ teaspoon salt 2 teaspoons olive oil 1 bunch of scallions (about seven), finely chopped ½ cup

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