As autumn begins to squeeze us, pungent tastes arrive and give a medicinal kick to the lungs and large intestine.  This recipe is perfect for this time of year… This is a lovely and elegant recipe by Meredith McCarty.  It is an explosion of tastes; the bitterness and pungency of the arugula, mixed with the

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Oct 11

Squochi

This is for all of you who are watching leaves turn and pulling out your sweaters… This is a favorite of mine and was a big hit with my mother.  It combines the lovely sweetness of onions and winter squash with the gooey-ness of melted mochi.  A great dish for fall and even colder months.

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Here’s a great recipe for brunch this weekend… Here’s a great recipe for brunch this weekend… This recipe is adapted from one by Susan V. at Fatfreevegan.com. They aregreat served at a brunch with a big ole mess of greens, a grain dish and some tempeh bacon! Thank you, Susan! Extra virgin olive oil 1

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filed under Recipes


If you’re in a place which, like Los Angeles, still thinks it’s summer, this is a great, light, and refreshing salad to keep you cool. It’s by MILFy Suzanne Landry, who just published her own cookbook called The Passionate Vegetable. Shanghai Bean Sprout Salad ½ cup snow peas, strings removed, sliced in half 2 Roma

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Millet does a million things. Because it’s got a mild taste, it goes really well with vegetables, like squash, or carrots, or cauliflower. In this dish, the cauliflower and the millet whizzed together taste like potatoes. Add the rosemary, garlic and mushroom gravy… OMG. 1 cup millet, washed 3 cups spring water 2 cups cauliflower,

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I’ve known Mayumi Nishimura for 15 or 16 years. She was not only a teacher at the Kushi Institute (who taught me deep-fried, miso-stuffed lotus root–thanks!), but she was also the greatest head chef in the kitchen there. If Mayumi was cooking that day, you knew it would be gooooood. Roughly ten years ago, word

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filed under Desserts, Recipes


– Soak 6 dried shiitake mushrooms in a jar with enough water to almost cover the mushrooms & then add a generous splash of each of the following: shoyu, mirin, & rice vinegar (you can soak these the night before. In fact, I pretty much always have a jar of shiitakes soaking in my fridge

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filed under Beans, Recipes


Oct 15

Horn Blowing

In general, I’m not shy about touting my strengths. I hope I’m not obnoxious about it, but I probably am. I can be a ridiculous name dropper and have even proven–in the middle of a party–that I can still do the splits. Really, I can be kind of a jerk. BUT I rarely blow my

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filed under Recipes, Soups


I had some friends over for dinner last night and served two of my favorite dishes–Mock Tuna and Quinoa Salad with Hazelnuts. They’re both from The Hip Chick’s Guide (although one I stole–with permission–from Christina!) so if you’ve made them ten thousands times, forgive me.  If you have not, now’s the time to throw a

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First of all, some people really hate it when vegetarian foods try to replicate meaty foods.  Like fake hot dogs.  Or veggie burgers.  Me, I like it.  I don’t know why.  I guess I feel comforted by the taste, smell and look of foods that remind me of childhood . Which brings me to the

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filed under My Life, Recipes, Soups