Category Archives: Vegan

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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Lemony Bundt Cake

This is a solid vegan cake with a wonderfully fresh lemon flavor.

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Caramelized Shallot Gravy

What does to caramelize mean?

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Savory Root Vegetable Tart

This recipe was inspired by a roasted root vegetable tart I enjoyed at The Farmer and The Cook’s Valentines Day Dinner a few years ago (Olivia, you are amazing). It uses the vegetables and herbs in my Roots Vegetable Bake … Continue reading

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