Category: vegan
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Roasted shishito peppers
I have the pleasure to get hold of these very pretty looking peppers for a long season here in California. First they appear in April and there is more and more of them as we are moving into the summer. I love everything hot and spicy, so I feel lucky when I pick one and feel…
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Nasturtium tacos
In the world of edible flowers maybe nasturtium is the tastiest. Its leaves have a stronger peppery taste than the flowers, and some flowers might carry sweetness too. The flowers are definitely a great addition to any salads, for pop of color and spice. The leaves look beautiful on any plated dish. When it comes…
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Pea and stinging nettle gnudi
Hi Everyone! Sorry for being away a bit long from my blog and not to be sharing new recipes with you. I have been very busy with moving and finishing my raw vegan studies at Matthew Kenney Culinary. But now I am back! Probably those of you following me on Instagram, saw that I found…
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Raw plant based beet brownie with chantilly and kumquat
Hi Everyone! This is just a quick post of the recipe of my final project dessert at Matthew Kenney Culinary. I have just finished the course, and this dessert, which my husband found so amazingly good, is definitely worth a quick post here, because Valentine Day is coming… And some of you might want to make…
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Beet and sprouted lentil falafel
So finally I decided to broaden my horizons, and after learning to be a chef at Le Cordon Bleu, attending bootcamps on farm to table cooking at the Culinary Institute of America, I am back to school. This time at Matthew Kenney, learning to be a raw, plant based chef. This might be a weird choice…
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Spaghetti squash with mushroom cashew alfredo, brussels and hazelnuts
I was not really thinking about putting this dish on my blog. When I came up with the recipe, it was really all about the textures and look in my mind. And eventually it turned out to be a very flavorful dish. When my husband came home in the evening, tasted it, and I heard “hmmmmm…
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Plant based food photography at Matthew Kenney Cuisine – part 1
Many people asked me. Why are you taking a food photography course? Your pictures are so beautiful already! My answer is because I never really learnt this. Everything I do and looks good, comes naturally. Without anyone ever telling me what is good and how to do it. In order to believe and know that…
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Zucchini “cannelloni” with kohlrabi filling and red pepper sauce
I made this raw vegan dish after hosting a dinner, having some leftover lemon basil pesto and myself feeling really “heavy” with all the cooking and also eating and drinking…. So the next day I really wanted to have a very light dinner and also making good use of my leftover. Raw vegan pasta reminiscent…
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The best green soup. Watercress.
I have always loved watercress. Its peppery taste, crispiness, so amazing. My favorite pairing is definitely with salmon. I put it raw into salad with smoked salmon, make it into a puree or foam to have with a piece of sous vide or baked salmon. Never disappoints. But most importantly it makes a powerful, nutrient dense…
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Cheese Cacao and Dessert workshop at Matthew Kenney Culinary
DAY 1 CHEESE So I decided to come back. I wanted to learn more. To see if I can transform some of my dishes that has dairy into vegan, without losing the character of the dish. I was eager to find out how to make the fermented and aged cheese, how to temper chocolate and make…
born under the sun 