Main Course Recipes
The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.
Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
A few outtakes from the winter Kinfolk magazine shoot/article I worked on with Wayne. Plus the Green Lentil Soup with Curried Brown Butter featured in the photos.
Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.
While in London my friend Anna Jones gave me a copy of the terrific new book she worked on - this broccoli-basil crusted mac and cheese immediately caught my attention.
A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.
Potstickers - For my flight to London, I made the filling with lots of caramelized shallots & pureed yellow split peas then pan-fried them until the bottoms were crisp and golden. They freeze like beautifully, perfect for quick dumpling-centric meals later on.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's book, Ancient Grains for Modern Meals.
A few behind-the-scenes shots from the Whole Living magazine photo shoot. And a simple Farro & Millet Risotto that is easily adaptable based on what is in season.