vegan

Savory Mizuna Tofu TLS

I love to make a “tasty little salad” (TLS) — and often pull from what’s on hand. I don’t use recipes for these, but do follow a loose formula. Start with greens, add something rich (nuts, seeds, fish, cheese, tofu, etc) toss on flavorful additions (fruit, chopped veggies, herbs) and dress the whole thing. I…

Broccoli Lime Salad

Broccoli Lime Salad for lunch – a fabulous mid winter dish.

Strawberry Granola

Strawberries add such a sweet happy note to any morning. I created a new granola flavor featuring strawberries and vanilla for a touch of joy in my breakfast. Using powdered freeze dried strawberries in the granola mixture allows for a rich strawberry flavor, accented by the sweet note of vanilla. Together they taste like strawberries…

Plum Sparkler

Plums are ripe and abundant on neighborhood trees. While 2020 has been a tumultuous year, it’s been fabulous for plums. Something about the weather here in California has graced the plum trees with amazing fecundity. A friend has a bumper crop of Santa Rosa plums and gifted me with a crate of ripe fruit. This…

Cocoa Cherry Smoothie

What if your smoothie tasted so good that you’d gladly enjoy one for dessert . . . but it was actually loaded with superfood? Well, wonder no more! This smoothie is tastier than a slice of 1970s era Black Forest Cake, but will power you up with the goodness of cherries, cocoa, and chia. I…

Corona Beans with Preserved Lemon and Rosemary

The mammoth Corona Bean is a splendid legume. Smooth, white and impressively big dried beans cook up fat and pale beige after a soak and simmer. I love these mighty beans as a cocktail nibble. Perfect with a Negroni or glass of wine. I flavored mine with two garden grown items: salt-preserved meyer lemon and…