Curtido is to Mesoamerican fare as sauerkraut is to a ballpark hotdog or kimchi is to a Korean pancake. This funky, vinegary cabbage, onion, and carrot slaw brings flavor and crunch to dishes that call out for brightness and texture. Continue reading
Don’t forget to secure your reservation
for this class next Sunday!
Ojai author and chef Randy Graham will show you how to make (and to eat!) healthy, tasty and easy-to-prepare gourmet vegan appetizers. Menu items for this class include California Quesadillas, Salvador Curtido, India Samosas and French Socca. A signed copy of his new Ojai Valley Vegan Cookbook is included in the cost of the class which will be held at The Lavender Inn on Sunday, August 28, 2016, from 1pm to 3pm. Class size is limited to 10 participants. Call (805) 646-6635 for reservations.
Why?, you question. Why cauliflower crust on a pizza? Ask not why; ask how good. Continue reading
This is one of our son’s creations. I call it “Robert’s mondo sandwich.” His creation. His photo. So proud of him!
The inspiration for this appetizer came from my friend, Sandy S., who asked what I would serve with my grilled peach, avocado and jalapeno salsa. Continue reading
This vegan recipe takes chocolate chip cookies to the next level with oats and an infusion of espresso-spiked dough. I like to use a dark chocolate that is at least 79% cacao. Continue reading
This is a potato-less potato salad. An oxymoron you say? Well, maybe. But once you make this and serve it to family and friends, you and they will be believers. Makes me wonder if the secret to a good potato salad is not the potatoes as much as the creamy sauce. You be the judge and let me know how this compares to mainstream potato salad. Continue reading