Category Archives: Vegan

Magic Oatmeal (for kids of all ages)

Kids love this vegan recipe. It is a quick but hearty and nutritious breakfast perfectly measured out for one person. Double the recipe for two helpings.  Add fresh blueberries as a topping if you have them. For a gluten-free version … Continue reading

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Kale-Wakame Soup

A friend asked me the other day, “What can I do with all this kale growing in my garden?”. I wanted to answer Well, why not eat it? but decided he had had enough of my obnoxious behavior recently. Instead … Continue reading

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Orange-Fennel Salad

Fennel is a wonderful, versatile vegetable that is used widely in Italian, French, and Mediterranean cooking. I even substitute the fennel bulb, at times, for onions in my recipes. Unlike onions, I like to eat slices of the mild fennel … Continue reading

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Persimmon-Spinach Salad

This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.

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Ethiopian Lentil Stew

My friend, Lol, and I traveled to the Los Angeles County Museum of Art recently. When the museum closed at 5 PM, we stopped in the nearby Little Ethiopia neighborhood to look for a place to eat. Little Ethiopia refers … Continue reading

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Pickled Red Onions

By using red onions, these slightly sweet pickled onions take on a deep red rose coloring and look beautiful in a jar in the fridge. They look inviting when plated. I like to serve these as a condiment with my … Continue reading

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Harissa with Moroccan Slow Cooker Tofu

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. I like to make it in a … Continue reading

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