Radicchio Salad with Balsamic, Chili Crisp, and Black Garlic

I’ve made a lot of recipes over the years, and but this may be my favorite. Radicchio is tossed is a sumptuous mixture of balsamic vinegar, chili crisp, and black garlic, resulting in a sticky sweet and deeply savory glaze that perfectly balances radicchio’s bitterness. Did I mention its vegan and gluten free? Recipe Notes…

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Roasted Maitakes with Gochujang Butter

These gochujang and butter roasted maitakes pack some serious wow factor as a vegetarian dinner centerpiece. Due to maitake’s loose structure, the craggy fronds get crisp and deeply caramelized, while the stems remain lusciously tender and buttery. This has quickly become a house favorite, as it’s easy to throw together, while boasting some serious funky-umami…

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Simmered Squash with Pickled Pine Nuts and Chili Oil

We all love a roasted squash dish in the winter, but this recipe is here to prove that simmered squash, in all its soft, comforting glory, deserves a spot at your dinner table. I was inspired to embrace mushy squash after having an incredible banchan from Joodooboo in Oakland: winter squash simmered in anchovy dashi.…

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Black Bean Soup with Sichuan Peppercorns and 5 Spice

This black bean soup is a distant cousin of the classic tex-mex standard. Plump beans float in a thick and heavenly broth, spiced heavily with tingly Sichuan peppercorns and Chinese 5 spice. Top with togarashi and creme fraiche (or avocado) for a filling and easily vegan supper for a slow rainy Sunday. Sichuan Peppercorns –…

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Crispy Shredded Brussels with Za’atar, Pomegranate, and Feta

We all know that shredded brussels are great for salads, but did you know you can roast them up nice and crispy as well? The brussels get sweet and tender in the oven, which pairs well with pomegranate, feta, mint, and lots of za’atar. How to Shred Brussels Sprouts You can buy pre-shredded brussels in…

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Silken Zucchini Soup with Calabrian Chili Oil

This humble zucchini soup has a secret. It’s delectably creamy and silky without using any cream. The secret ingredient? Silken tofu! I like to use a little butter for flavor, but you can certainly keep this soup 100% vegan by using dairy free butter or olive oil. The silken tofu not only adds texture, but…

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Zucchini Tacos with Queso Oaxaca and Salsa Macha

Put this veggie taco in your weekly rotation! Crisp tortillas are topped with blistered queso Oacaxa, grilled summer zucchini, and lots of rich and smoky salsa macha. Salsa macha: Mexico’s “chili crisp” A rich oil based sauce from Veracruz, salsa macha typically features a mixture of nuts, seeds, and dried chillies. Its unctuous and subtly…

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Snap Peas with Buttermilk, Ginger, and Sesame Dressing

Snap peas, sliced thin and extra crunchy, are one of my favorite spring and early summer treats. Here, we dress them in a tangy buttermilk-sesame-ginger number for a sophisticated spin on ranch. Top with lots of chili crisp and extra sesame oil for the perfect healthy (but not too healthy) side dish. Chili crisp: the…

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Tomatoes with Preserved Lemon and Pepper Relish

I’ve waxed poetic on the magic of ultra plump and juicy summer tomatoes before, and this dish is perfect for showcasing the bright, punchy flavor of the fruit at its finest. Salted tomatoes, swimming in a vinaigrette of their own juices, are topped with a piquant mixture of preserved lemon, roasted red peppers, pine nuts,…

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Super Crunchy Salad with Kimchi Apricot Vinaigrette

This salad has quadruple the crunch thanks to purple cabbage, cucumbers, radishes, and sunflower seeds. The star of the dish is the vinaigrette, which is made from kimchi brine, apricot, and sesame oil. It’s subtly spicy, a bit funky, and pleasingly sweet on the palate. Add a protein of your choice for a balanced lunch or dinner, or just enjoy as is! 

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Panzanella with Summer Stone Fruit

await the start of summer eagerly, holding off on my cravings until I know i can get the real deal: the umami-packed and obscenely plump tomatoes of my dreams. When the tomatoes are this good, you have the celebrate them, and this stone fruit panzanella is the perfect way to pay respect. Crusty bread soaks up a tangy vinaigrette made from the tomato juices, sherry vinegar, and shallots. Best of all, crisp nectarines or peaches add an extra juicy twist to this Italian classic.

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Spiced Tomato Coconut Soup

Want a super flavorful soup on the table that needs only one pot and less than 10 minutes of active time? What if I told you it was also 100% vegan, despite being luxuriously creamy and satiating. Celebrate the start of tomato season with this spiced tomato coconut soup! Roasting the tomatoes first concentrates the…

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