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…
born under the sun 