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Bumper Crop and Kitchen Sinks

Bumper Crop and Kitchen Sinks

Did you get an awesome bumper crop of tomatoes this year? Did you go crazy at the Farmers Market and buy too many different, fabulous seasonal foods? Don’t worry! This recipe is like the best “kitchen sink” concoction you will ever sink your teeth into. Who knew that plums, tomatoes and cucumbers would love hanging out in a salad together?

bumper crop salad with magenta spreen & pomegranate…

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Fennel Pollen Makes Everything Better

Fennel Pollen Makes Everything Better

I recently stumbled across a jar of wild crafted fennel pollen at Cookbook, a funky little grocery market near my house. They carry stuff like locally grown produce, kombu, and to my delight, fennel pollen! Fennel pollen is kind of magical because it can be sprinkled on a variety of things- salad, popcorn, grilled fish, vine ripened tomato slices, fresh fruit– and it gives whatever it’s sprinkled…

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Game Changing Collard Green Wraps

Game Changing Collard Green Wraps

I have been growing a particular variety of collards in my garden called Green Glaze Collard Greens. I acquired the seedling from a fantastic local edible gardener, Loretta Allison. Unlike the collards we are used to, this plant produces tender leaves that are a perfect round shape for making collard green wraps or rolling up any number of ingredients. They have a delicate, well balanced,…

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Vegan Zucchini Lasagna Upgrade

Vegan Zucchini Lasagna Upgrade

Who loves that nuanced taste of ricotta cheese blended with herbs, tomatoes, and garlic? Who doesn’t actually? This recipe for vegan zucchini lasagna rolls delivers on the nuance while providing a more refreshing, more nutrient dense, clean version, that highlights the awesome natural flavors found in some of our favorite herbs and vegetables. These rolls are better suited for a lunch, brunch, or…

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Mexican Braised Tofu with Smoky Yams

Mexican Braised Tofu with Smoky Yams

This Mexican braised tofu, and braising tofu in general, is a great, fairly easy way to add some variety to otherwise bland and funkily textured traditional tofu. There are some key components to remember though, if you want your tofu to really absorb whatever flavors you are working with. This recipe explains how to effectively drain your tofu so it can better receive the flavors in the braising…

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Romanesco Cauliflower Makes Colorful Tacos

Romanesco Cauliflower Makes Colorful Tacos

Sometimes I just want my taco to look a little more dazzling. And Romanesco cauliflower definitely does the trick when it comes to dazzling a plate. These tacos are actually not much of a taco, being that they contain mostly Mediterranean flavors and components. But even though, the tortilla, albeit made of potatoes, is still a tortilla! So I’m calling them tacos anyway. Now that we got that out…

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Red Kuri Squash Pancakes

I took about a month off from the Whole Dish to work on some new year projects and get focused on 2018. And, to be honest, I really wanted to take some time to play around with aquafabain the kitchen. And these red kuri squash pancakes are a pretty good start! I think the gluten-free flour makes them a tad chewy and dense, but I thought they came out delicious, especially with a little coconut…

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Turmeric Cauliflower Creamy Comfort

Sometimes, when I see whole turmeric root at the market, I like to grab a handful to see what I can create with it. This Cashew Cream of Turmeric Cauliflower Soup is my latest turmeric root kitchen adventure. Be sure to use a Vitamix or other high powered blender to get the most awesome taste explosion and creamy texture ever! You’ll want to keep this recipe handy for cold nights in front of the…

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Spinach Persimmon Salad for Your Thanksgiving Table

I am such a lucky guy, because my neighbor gave me a nice bag of Fuyu persimmons! And I picked up a container of chickpea miso, all in the same week. I saw this as a cosmic directive to whip up this Spinach Persimmon Salad; a Japanese-inspired salad that will blend well with the traditional holiday table. Unlike their counterpart, the Hachiya persimmon, the Fuyu can be enjoyed in various stages…

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Autumn Salad with a Vegan Caesar Twist

Autumn Salad with a Vegan Caesar Twist

I love making hearty, colorful, nutrient dense salads for dinner. Some salads consist of a variety of fresh, raw vegetables. For this filling-yet light autumn salad, I used leftover oven roasted yams. But leftovers or not, you can roast up some yams, beets, rutabagas, and put together a delicious, plant-based entree salad in less than 30 minutes. The ingredients in this salad give it a…

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Hummus Soup- Yeah, It's a Thing!

Hummus Soup- Yeah, It’s a Thing!

Have you ever wondered what your hummus would taste like heated with the pita chips crumbled on top? No? Okay, well maybe you aren’t as weird as I am. But now that I have you thinking about it, I’ll bet you’re curious, aren’t you? Well, here is a recipe for hummus soup that may help you satisfy that curiosity, and any appetite! The chickpeas and sunflower seed butter give this some nice,…

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Stuffed Kabocha Squash for Sunday Dinner

Stuffed Kabocha Squash for Sunday Dinner

It’s October 1st, and therefore it is not too early to get the autumn flavors and smells going in the kitchen! Hell, if Macy’s can put out Christmas merchandise, then I can make a stuffed kabocha squash for dinner, okay?

There is a vendor at the Farmers Market who always has a humble variety of melons and squash, and this week some awesome looking kabocha squash appeared on their table. So I…

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Cashew Cheese Sauce, Sage & Butternut Squash Linguine

Cashew Cheese Sauce, Sage & Butternut Squash Linguine

This month my kid got married, andwe got our first real feeling of autumn outside. My son’s wedding plays a part in today’s post. I decided to prepare the food for the wedding, and give it a personalized touch for the special occasion. The bride and groom wanted a vegan menu, with vegan macaroni and cheese being their favorite. The cashew cheese sauce for the mac and cheese came out so yummy I…

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Radish Tops & Beet Greens Are Full of Surprises

Radish Tops & Beet Greens Are Full of Surprises

Don’t throw away your radish tops! Sometimes I get a bunch of radishes or beets with a really healthy, abundant supply of greens attached to the top. For some asinine reason, we have been hard-wired in our culture to throw those greens out. But they are full of both macro and micro nutrients and phyto-chemicals; and if done right, can be made into the star ingredient of a variety of dishes. In…

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Green Beans with Lemon, Tarragon & Chia Seeds

Green Beans with Lemon, Tarragon & Chia Seeds

This green beans with lemon recipe is another one of those super simple, “too tasty and easy to be true” dishes for an easy lunch or dinner side dish. Sometimes demonstrating that you can grab one vegetable from your garden or the Farmers Market, and easily turn it into a fairly complete meal or tide-over, is the best way I can use my blog space! The chia seeds provide extra complete protein and…

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Grilled Figs are Gloriously Easy

Grilled Figs are Gloriously Easy

It’s that time of the year again! The onslaught of ripening figs is happening faster than we can keep up with. Here is a really easy way to enjoy some grilled figs, and gobble them down without making a huge production out of it. Enjoy!

grilled figs in lettuce cups with caramelized onion & chèvre

6-8 fresh figs 1 tbsp. grass fed or coconut butter 1 Vidalia onion, sliced stir-fry style 2 tbsp.…