Bun is: A the bread that holds your plantbased burger. B a sweet pastry C The Vietnamese name for rice noodles D all of the above If you chose D, all the above, you’re right. Today, though, we’re talking about C, Vietnamese rice noodles, sometimes called rice sticks. Bun is a player in this…
Pi – Greeks Bearing Gifts
My husband’s a CPA, a numbers guy. I’m more of a word person. Yet it dawned on me today is Pi Day the celebration that takes place each year on 3/14 — the first three digits of pi. You remember this from Euclidian geometry, right? Euclid was a Greek mathematician who founded geometry back some…
Sukuma Wiki
Sukuma wiki means “to stretch the week”—in other words, using these greens, which are affordable and readily available, can help stretch any meal a bit further. It’s Miami’s growing season, and I’m enjoying an exuberance of greens from our little garden and from @BeeHeavenFarm CSA— kale, mustard greens, dandelion, sorrel, arugula — I love ’em all. I…
Start the Year of the Tiger with a Roar
It’s New Year’s Eve! Again! The Lunar New Year begins tomorrow, ushering in the Year of the Water Tiger. The celebration runs for two weeks. and it starts tonight, with a family feast, sometimes called a reunion dinner. I’m no expert on Lunar New Year festivities, but I know red and gold are lucky colors,…
Big Mountain Foods Plantbased Paprikash
Sultry in the mouth but simple to make, this rich, Romanian paprikash gets a double dose of goodness with fresh mushrooms and Big Mountain Foods Cauli Crumble Veggie Grounds. Make it with the crumble of your choice — Lion’s Mane Crumble or Cauli Crumble Veggie Grounds. Or do what I did — try it both…
Authentically Autumnal – Roasted Butternut Squash
I’ve received a tsunami of PR pitches about “embracing fall” by buying some pumpkin product or other. Pu-lease. For legit and luscious fall flavor, try this recipe for roasted butternut squash with tahini, orange, and walnuts. It’s got that burnished autumn look you love and those delectable roasty, toasty flavors you crave. Credit goes to…
Night of the Living Dead Curry
You don’t need to be Dr. Frankenstein to bring life back from the dead. You just need the ingredients in a Thai curry or stirfry. A gnarly celery bottom, hairy scallion ends, lifeless-looking dried mung beans, the spiky top of a pineapple and other vegetable and fruit scraps you usually discard will come back to…
Ratatouille
Natural Disaster, Natural Comfort Food Originally posted on08/29/2011 for Huffington Post With the double whammy of an earthquake and Hurricane Irene bearing down, last week was a white-knuckler out here on the East Coast and we’ve all been in need of comfort. Here in Miami, we know even a glancing blow from a hurricane can…
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…
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…
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