From the category archives:

Recipes

Spinach, “Raw”cotta, & Squash Involtini with Marinara

March 16, 2010
Spinach, Rawcotta & Squash Involtini with Marinara

Yellow straight-neck squash replace eggplant in this involtini, also known as “rollatini”. This raw-vegan version is perfect comfort food, filled with spinach and macadamia “raw”cotta, finished with overnight tomato marinara.

Read the full article →

Dobos Torte: Hardly Hungarian, More a Mess

March 12, 2010
Dobos Torte FAIL

With regret, my raw version of the Hungarian dobos torte has fallen flat, squishy, and sloppy. At least this time around.

Read the full article →

Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

March 8, 2010
Amuse Bouche Monday: Minty Mashed Peas on a Taro Chip

Fresh, sweet garden peas are mashed with fresh mint leaves, a touch of curry, and a pinch of cayenne and served on a crispy taro chip.

Read the full article →

Amuse Bouche Monday: Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

March 1, 2010
Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

Sweet grape tomatoes are minced into a “tartare” and simply dressed with ponzu, grated ginger, sesame seeds, and scallions on a piece of sea lettuce.

Read the full article →

Pimento “Cheese” Spread & Caramelized Onion Flatbread

February 26, 2010
Pimento

This is a tribute to the Southern classic pimento cheese spread, made with luscious macadamias and pine nuts, a perfect match with savory caramelized onion flatbread.

Read the full article →

Clementine Dreamsicle Ice Cream with Dark Chocolate Pistachio Brownie, Orange Caramel

February 24, 2010
Clementine Dreamsicle Ice Cream with Dark Chocolate Pistachio Brownie, Orange Caramel

Clementines at season’s peak with rich, cashew cream make a delicious creamsicle ice cream and made further decadent when accompanied with a dark chocolate pistachio brownie and orange caramel made with raw yacon syrup.

Read the full article →

Amuse Bouche Monday: Moroccan Quinoa Bites

February 22, 2010
Moroccan Quinoa Bites

Moroccan spiced quinoa with sun-dried tomatoes, preserved lemon, fresh herbs, and pine nuts are stuffed into little cucumber cups for an exotic bite-sized treat.

Read the full article →

“Fritto Misto” with Meyer Lemon Basil Tahini

February 17, 2010
Thumbnail image for “Fritto Misto” with Meyer Lemon Basil Tahini

Cauliflower, green onions, fennel, and asparagus are coated with seasoned flax meal and dehydrated till crispy, served with meyer lemon and basil tahini dipping sauce.

Read the full article →

← Previous Entries