Rosh Hashanah, the Jewish New Year starts Friday at sundown, and man, are we all ready for a new year, a fresh start. We observe Rosh Hashanah by tasting something sweet, to start the new year with sweetness. Traditionally, this means apples and honey. We’re keeping the tradition, keeping the apples, but losing the…
Belila – Barley and Dates for a Sweet New Year
Enjoy a bowl of Belila for breakfast. I make my Belila with barley which is chewy and filling. The dates add just a touch of sweetness. Rosh Hashana, the Jewish New Year, one of the happiest of Jewish Holidays, begins Friday at sundown. We wish each other l’ shana tovah, a shining new year. We…
Maque Choux — the Big Easy
It’s Labor Day, so take it easy with maque choux. Easy yet elemental, maque choux features the Creole holy trinity of onion, pepper and celery, and three summer besties — tomato, basil and corn. It honors the big-hearted spirit of Louisiana, offers the pleasure and bright flavors of summer, nourishment when we need it, and…
Vegan Cat Head Biscuits with Spinach and Mushroom Gravy (and no Cats)
Cat head biscuits are a southern staple. They are tall, fluffy and traditionally made with lard–but you won’t find lard in my Vegan Cat Head Biscuits. Instead, we are using chilled vegan butter, and you won’t believe the light and flaky texture. Instead of traditional sausage gravy, I’ve added a plant-based spinach and mushroom gravy….
Wild Rice Agrodolce
Agrodolce is a sweet and sour condiment sauce that is popular in Italian cooking. Wild Rice Agrodolce borrows some elements of that sweet and sour sauce. It has a touch of heat thanks to garlic and red pepper flakes, a touch of sweetness from currants, and brightness added by fresh herbs. The recipe comes from…
Hobo Stew
Hobo Stew or Mulligan Stew is a simple and versatile dish often made with whatever canned beans and veggies are on hand. My meatless version of hobo stew makes use of red lentils and is filled out with leafy greens and a handful of fresh herbs. Singing while you make it is optional, but highly…
Colorful Vegan Ceviche from Nobu Masuhisa
Ceviche is cold dish, perfect for hot summer nights. Although typically made with fish or seafood, this citrus-spiked vegan ceviche is fish-free, flavorful and refreshing. Nobu Masuhisa is best known and beloved as a sushi chef. It’s been his passion since his first meal in a sushi restaurant as a child. He began cheffing in…
No Power? No Problem. Conscious Cookery for Hurricane Season | Bulgur with Kale and Spiced Chickpeas
Bulgur with Kale and Spiced Chickpeas is the perfect post-hurricane food during power outages. This hearty recipe requires no cooking and no refrigeration. It’s conscious cookery at its finest. The Eastern coast had a weekend visitation from Hurricane Isaias — because with COVID and all, we didn’t have enough stress, right? Isaias gave Miami a…
Life (and Granny Cake) During Wartime: What a Vintage Recipe Can Teach Us About Doing More With Less
Miami is the COVID epicenter now, and everyone’s on edge. It feels a little like wartime. Not all wars are fought on the battlefield. Some are fought — and won — on the home front. So maybe it’s no coincidence that when researching ideas for my conscious cookery series, I came across a vintage wartime…
Grilled Zucchini – Welcome to the Summer of Plant-Based Love
Summer harvest and summer grilling come together for a vegetarian summerfest in your mouth. Celebrate the summer of plant-based love with a plate full of grilled zucchini. Once upon a time — 1967, in fact — the youth of our nation converged on the Bay Area in what became known as the Summer of Love….
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