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