What? You ask. How can this recipe be creamy, vegan, and non-dairy? Continue reading
This za’atar-coated eggplant is earthy, spicy, and delicious. What is za’atar, you ask? Za’atar is the Arabic word for thyme and also for a Middle Eastern spice mix. Continue reading
According to the Mission Chocolate and Desserts website:
Mexican chocolate is a style of drinking chocolate. The Aztecs and the Maya of these regions were the first peoples to make and drink chocolate for thousands of years before it was discovered by the old world. The origin of the word chocolate comes from xocolatl (bitter water), from the ancient Aztec language, Náhuatl. Another important word in this region is xocola’j, which means to drink chocolate together. Continue reading
This is an easy recipe that explodes with flavor. It takes a little over 30 minutes of prep time but the effort is well worth it. The tofu cubes soak up their initial flavor in a subtle tamari/Sriracha marinade. Then, when stir-fried with fresh broccoli, they are coated with a fresh ginger/chili sauce. Two nice layers of flavor that your palate will remember for a long time. Sweet and spicy. What could be better? Continue reading
This appetizer combines a super-flaky crust with mouth-watering roasted cherry tomatoes. ‘Nuff said! Continue reading
My vegetarian take on traditional Beef Stroganoff. Simple, tasty, and fresh. When served with rice or noodles, this recipe serves four to six hungry adults. Continue reading
See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.
This is a vegan and gluten-free side dish. It’s easy to prepare, easy to cook and easy on the eyes when served. It features Japanese eggplant, which should just now be appearing at our farmers’ markets. Continue reading
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