My Recipes
Greek Lentil Soutzoukakia
Greek vegan 'little sausages' of blended brown lentils, oats, carrot, and cumin, fried and then simmered in a spiced red-wine tomato sauce.
My Recipes
Miso-Maple Brown Butter Brussels Sprouts
Roasted Brussels sprouts glazed in nutty brown butter, white miso, and maple syrup, finished with toasted sesame and scallion greens.
My Recipes
Stir-Fried Asparagus with Mushrooms and Oyster Sauce
Pencil asparagus and shiitakes seared hard in a hot skillet, then glazed with oyster and fish sauce and finished with garlic and scallions.
My Recipes
Shallot-Dijon Vinaigrette for Kale
A punchy shallot-Dijon vinaigrette finished with toasted sesame oil — sharp enough to stand up to raw kale, with a nutty top note that ties the whole thing together.
My Recipes
Oat Milk Green Curry with Chickpeas & Vegetables
Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.
My Recipes
Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
Crispy tofu stir-fried with Indonesian red chili paste, peanuts, and kecap manis. A vegan take on Jakarta's kering tempeh.
My Recipes
Turkish Lentil Salad with Sweet Peppers and Herbs
Vibrant Turkish-inspired lentil salad with roasted red peppers, fresh herbs, and tangy pomegranate molasses. Served warm or chilled.
My Recipes
Miso Mushroom and Leek Pasta
A rich umami pasta where miso and sherry vinegar amplify mushrooms' savory notes, creating a layered dish with sautéed leeks in just 40 minutes
My Recipes
Chickpeas and Pasta with Herbs and Anchovies
A hearty Italian pasta dish with chickpeas, herbs, and umami-rich anchovies that can be easily made vegetarian with miso or other substitutes
My Recipes
Whole Grain Flatbread
Versatile yeasted flatbread made with spelt and all-purpose flours, perfect as a side for soups, stews, or dips
My Recipes
Braised Whole Cauliflower alla Diavola
Whole cauliflower braised pot-roast style in spicy tomato sauce with garlic, green olives, and pecorino Romano
My Recipes
Roasted Cauliflower
Perfectly caramelized cauliflower wedges roasted at high heat for golden edges and tender interiors
My Recipes
Baked Lemon Pudding
A tangy-sweet baked lemon pudding with a custardy bottom and spongy top, perfect for a bright and cozy dessert.
My Recipes
Anasazi Beans
Slow-cooked Anasazi beans with red onion and a creamy texture, perfect as a side dish or protein-rich main. No soaking required, with an Instant Pot option.
My Recipes
Cannabis-Infused Olive Oil
Cannabis-infused olive oil decarboxylated and infused in sealed mason jars via Instant Pot sous vide — steady temperature, minimal household smell, and a clean vegan base for any edible.
My Recipes
Ratatouille
A slow-simmered Provençal vegetable stew of eggplant, zucchini, bell peppers, and tomatoes, each vegetable browned separately for maximum depth and flavor.
My Recipes
Mexican Chocolate Pudding
A deeply spiced chocolate pudding made with oat milk steeped with guajillo chiles, cinnamon, and vanilla, finished with bittersweet chocolate and cognac.
My Recipes
Miso-Roasted Brussels Sprouts
Brussels sprouts tossed in a savory-sweet white miso glaze with garlic and honey, then roasted in a screaming-hot cast iron skillet until caramelized and crispy.