I always enjoy making food that will satisfy fellow vegan friends. As a kitchen activist I also quietly thrill at the prospect of consistently impressing and wooing my meat eating family members, friends & acquaintances with plant based meals & spreads that even they’re surprised they like so much, returningRead More →

I’m obsessed with tomatoes & I don’t care who knows. I really love tomatoes- raw, sautéed, pureed, cold, hot, sliced, chopped, diced, as soup, as salsa…on it goes. I love working with & eating tomatoes. I’ve been increasingly captivated with researching umami this year as well, coming across fascinating pieces likeRead More →

   Above: Taco with BBQ tofu filling, red leaf lettuce & homemade salsa on a warmed corn tortilla Friday Feast is a concept that has been on my mind for years. When you hear me describe it you may think, well that sounds just like a family dinner.  It is,Read More →

Cheese & veggie platter feast with husband tonight! ❤ My gig at Divine Treasures yesterday was photographing their chocolates but of course I bought some of their amazing vegan cheese home & was excited to set this up. Their cheeses are made from a cashew & coconut base with variousRead More →

Vegan Club Sandwich! I might need some practice with construction, but it’s delicious! Cuts of Tofu lightly crisped in Sesame Oil, Romaine Lettuce, Tomatoes, Onions, Italian Dill Spears, Basil & Hampton Creek ‘Just Mayo’ layered in toasted Sourdough Bread. Bon Appétit!Read More →

  Homemade Vegan Benedicts for the 1st time! English Muffin topped with sautéed Spinach, Tomatoes, vegan Hollandaise sauce, Tempeh Bacon & a sprinkling of Tarragon.Read More →

When it comes to leftovers, I personally suspect there are two kinds of people- those who like them & those who don’t. I am of the former. Today I put together leftovers from two dishes I made the past couple of days & the result elevated the two into oneRead More →

I started making Butternut Squash Purée this year & simply love it.  I bake the Butternut Squash until it is very soft (~45 minutes) & then remove from oven, de-seed it & scoop out the squash. I blend it with vegan butter (2-3 spoonfuls, depending on how creamy you wantRead More →

My first Vegan Thanksgiving! 2014 Manoa Valley, Oahu •Gardein Holiday Roast •Vegan Shepherds Pie (Recipe: Minimalist Baker) •Portobello mushrooms stuffed with Minnesota wild rice, shallots, & tomatoes & topped with crispy sage •Cranberry Jelly •Tomatoes & parsley with olive oil & sea saltRead More →

Rödbetssallad is one of my favorite things to prepare & eat. It’s delicious & also carries,  for me,  memories of childhood Summer visits to Southern Sweden when this creamy salad was always part of the breakfast spread.  It is traditionally a vegetarian dish but so easy to make vegan. IRead More →