Confession: sometimes I have almost nothing in my fridge or pantry. Seriously. Today was one of those days. I desperately need to get to the market, especially now that my farm csa shares are finito until next Spring. However, that doesn’t stop me from getting my creative kitchen chef vibes on. Was super hungry today and all I had was cauliflower, two sweet potatoes, some tofu, dried fruit and herbs and spices (because I always have herbs and spices on hand). I looked around the spice shelf and immediately saw saffron while at the same time, my younger minion asked me for some raisins. That was it! Saffron and raisins. Stay with me… 🙂 [Read more…]
The holidays officially start in a few days. If you’re like me, you still think its August and haven’t even conceived a menu yet (procrastinators unite!). It’s cool. I got you. Here are a few Plant Based recipe ideas to inspire you: [Read more…]
I know I’ve done the cole slaw thing in the past but I’m telling you, this one is a beaut in her own right. There is something simply wonderful about the combination of apples and cabbage. I always seem to pair the two. I think its the way the crisp sweet floral notes of a perfectly in-season apple cut in and mellow out the slight bitter taste of the cabbage. I adore the combination of healing fresh ginger with miso and maple in this vinaigrette. It has a slight asian inspired feel to it but the presence of maple syrup somehow reminds me of Fall. [Read more…]
Spirulina. You’ve probably seen and heard this word floating around social media and health-centric websites but maybe you’re not too sure what it is, where to find it, and once you get it, what to do with it…. so hi. I’m Robbi and today I’m gonna demystify this superfood algae for ya. (Yup. I said “algae”). [Read more…]
Every so often I make something that is so tasty, that by the time I am finished either shooting or posting, I have devoured it. This was that recipe. I’ve made this four times now, and each time I am surprised by the overwhelming burst of flavor in each bite. I can’t wait to prepare this the next time I host a brunch. It is light, but at the same time satiating and really lovely as a presentation. I wouldn’t serve this as a main course but as an accompaniment to some salads, this would be golden. [Read more…]
I also love hummus and pink food and recipes that can be made well in advance so this recipe is an ultra win-win. Hummus is traditionally made with chickpeas and had I used sprouted chickpeas it would have been an entirely raw dish, but alas, no time so used regular old dried and cooked chickpeas. Next time I’ll do the sprouting thang because who doesn’t love a little germination action? If you didn’t use chickpeas, you could sub for white beans, or even mung beans. [Read more…]
Tabbouleh. What is it? Well, tabbouleh is a delectable “salad” dish of sorts often seen accompanying Middle Eastern (and sometimes Greek) mezze platters. Traditionally made with bulgar wheat, couscous is often used instead and it is always composed of parsley, mint, and a lemon-oil vinaigrette of sorts. While I’m a HUGE fan of the traditional preparation of tabbouleh, my job is to PR the heck out of veggies so I busted out my old “is it a grain or is it cauliflower?” trick. [Read more…]
Every so often I create a dish that kinda reminds me why I became a chef in the first place: I love the challenge of combining texture, taste and color while incorporating flavor profiles from different cultures and origins. When a dish comes together organically and in perfect harmony from prep to plate, I am overwhelmingly satisfied – I did my job. And thatsss what happened with this kid. [Read more…]
**This post and recipe has been moderately revised since its original post date**
I LOVE GRILLED PIZZA! Love, love, love! Okay, well, let’s be honest: I also just love regular pizza, but since I’ve gone plant-based and eliminated cow’s dairy, I’m forced to think outside the box a bit.
I love making my own dough and will post a recipe soon, but I get it … we always don’t have time for that so use whatever kind of dough you can get your hands on. Just make sure to read the label if it’s store bought to be aware of any ingredients you may not be keen on. Lil’ tip: did you know that most pizza restaurants will sell their fresh dough by the pound so if you are in a time jam, this is a wonderful alternative to that store bought tube kind?
This pizza (or if you wanna get really fancy, ahem, flatbread), is made with ripe, in season figs, soft goat cheese (totally optional), arugula and drizzled with a bit of peppered honey and a sprinkling of sea salt. Say wha??! I know, I know… peppered honey does that to me too. [Read more…]
I love this dish. (Note – I’m probably going to say that about nearly every dish because really, if I didn’t love it, I wouldn’t post about it, right?). But this, I’m telling you is a rock star. I totally love it when ordinary, seemingly boring ingredients can come together and form the most perfect marriage in flavor and texture. That’s what this guy does.
I love that this salad is pretty monochromatic (light greens and whites) with just a sneak of sass from the jet black lentils. I’m a massive advocate for eating the rainbow with each meal, but this dude is kinda sexy. I would even serve this at a dinner party – yea… its essentially a cole slaw, I get it, but this slaw came out in his suit and tie (#IheartJustinTimberlake). I super dig the stark white of the fennel against the pale, barely green of the cabbage and the subtle pops of lime from the celery leaves. But forget how this salad looks, even though you do first eat with your eyes. Let’s talk about the taste and what this salad does for your body. [Read more…]