From Kirsten's Kitchen to Yours

Tattie Scones AKA Mashed Potato Cake

noreply@blogger.com (Kirsten Lindquist) — Sun, 03 May 2026 12:00:00 +0000

Mashed potato anything is always a winner in my book. I have made mashed potato cakes from leftovers just by adding an egg and some flour, but if you don't have leftovers, this recipe is easy and fast.

These tattie scones are great on their own straight out of the pan or add your favorite toppings. Pesto, cream sauce, cauliflower cream, anything you need to use up that goes with potato would suit these lovelies.

I highly recommend making them just to have some in the freezer; popping them into a toaster oven is a quick and highly satisfying snack option!

Mashed Potato Cake AKA Tattie Scones (from this recipe)

(serves 8)

1 lb russet potatoes - 450g mashed, about 2 cups

42g butter, melted (3 tablespoons)

1/2 teaspoon salt

50 g flour (I used sorghum) plus more for rolling out

1/2 teaspoon baking powder

oil for cooking

I chose not to peel my potato, but you can. Chop potato into 1 inch chunks and cook in boiling water until soft. Drain well and return to hot pan with heat off and mash well. Add melted butter and salt and combine well. Add flour and baking powder and taste for salt. Form into a ball and roll out on a lightly floured surface to a circle eight inches in diameter. Heat a large skillet on medium heat for a few minutes, add oil and carefully place potato cake in pan and cook 5-6 minutes until bottom begins to brown. To make it easier to flip, I cut the cake in six pieces. Brush the top of each piece with a little oil and carefully flip it to brown on the other side. Serve immediately or cool and store in the refrigerator up to 3 days or freeze for 3 months. Reheat them in a toaster over or in a covered skillet on low heat.

Hugs!

Celery Root Pastrami Sandwich

noreply@blogger.com (Kirsten Lindquist) — Sun, 25 Jan 2026 13:00:00 +0000

More than a year ago I googled "vegan pastrami" and came across Derek Sarno on Youtube. What a revelation! Watch his stuff, learn from it, and adapt it. You won't be sorry.

It has taken me a little time to whittle his technique down to something that works in my kitchen - I don't have a smoker like his Green Egg - but this is something that I am happy with and feel is doable for others.

Needless to say, I LOVE this sandwich, and while it takes a little advance preparation, it is worth it. And since Celery Root aka Celeriac is now in season, now is the time to make and eat this amazing homemade faux meat!

Celery Root Pastrami (inspired by Derek Sarno)
(makes 2-3 sandwiches)

1 celery root

Seasoning Rub

2 teaspoons mustard seed

2 teaspoons whole coriander seed

2 teaspoons whole peppercorns

1 teaspoon regular paprika

1 teaspoon smoked paprika

2 teaspoons beet powder - optional, for color

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes (optional)

2 teaspoons brown sugar

1 teaspoon salt

oil for frying

Preheat oven to 400 degrees. Trim off peel of celery root, creating flat surfaces all over and trimming off all of the hairy roots. Place in a covered pot that is oven proof or wrap tightly in heavy foil. Bake for 40-50 minutes until a toothpick inserted in the middle will penetrate easily but root is not mushy. Remove from oven, unwrap and allow to cool. Cut into 1/4 inch thick slices.

To make rub, toast peppercorns and coriander seeds over low heat in a dry frying pan until they begin to release their aromas; do not allow to burn. Cool and grind coarsely in a mortar and pestle and combine with remaining spices and salt.

In a ceramic or glass dish, dredge sliced celery root in spice rub and allow to marinate for at least 2 hours and up to 24 hours; refrigerate if marinating more than 2 hours. Fry slices in oil slicked frying pan until beginning to crisp on the edges. Serve on your favorite bread, preferably rye with mustard and cheese.

Hugs!

Asian Style Root Slaw

noreply@blogger.com (Kirsten Lindquist) — Sun, 11 Jan 2026 13:00:00 +0000

Here we are deep in winter and it is the perfect time to make root vegetable based slaws. My favorite way is this Asian version, super simple and works with any root vegetable. It's great on tacos, and this version is inspired by Korean flavorings.

Grate any of those knobby roots - turnips, celery root, carrot, daikon radish - and add cabbage if you like, some red or green onion, sprinkle on some rice vinegar, a little sesame oil and soy sauce and presto! You have a fantastic slaw that is delicious, and packed with nutrition! All of those roots are high in potassium as well as great sources of fiber, so they fill you up and keep you hydrated. Win win!

Asian Style Root Slaw

(serves 4-6)

1/2 lb green cabbage

1 large carrot

1 medium turnip, ends trimmed

1/2 celery root, trimmed and peeled

6 inch piece daikon radish

1/2 cup cilantro, chopped

1/2 cup flat leaf parsley, chopped

2 slices red onion, diced

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1 tablespoon soy sauce

sesame seeds to garnish

Grate carrot, turnip, celery root and daikon radish on the large holes of a grater; finely slice cabbage with a knife or mandolin and mix in a large bowl. Add onion, cilantro, parsley, rice vinegar, sesame oil and soy sauce and toss well to combine. You can eat it immediately, but allowing the slaw to rest for at least 30 minutes so the cabbage will soften is sometimes preferable. Keeps for up to three days in the refrigerator, but stir to coat with the dressing before serving.

Hugs!

Baguette - Gluten Free

noreply@blogger.com (Kirsten Lindquist) — Sun, 21 Dec 2025 13:00:00 +0000

Ahh, the baguette. One of life's pleasures when you can eat wheat. Since going wheat and thus mostly gluten free, I keep searching for a good gluten free baguette. Gluten-Free on a Shoestring introduced me to this one and then I found The Loopy Whisk.

Kat of the Loopy Whisk calls this a white bread, which I do make in the way she directs and it is more of a batard size bread, but when I want a long thin baguette style, I make the dough into two thinner breads, and voila!

I have to admit that Gluten Free on a Shoestring was my salvation for a long time until I discovered the Loopy Whisk. Kat has a different method for preparing the use of psyllium husks and uses less starches in her flour mixes which I like better. By hydrating the psyllium husks before adding them to the batter, it makes a better crumb in the breads.

Gluten Free Baguette, adapted from The Loopy Whisk
(makes two 12 inch loaves)

20 g whole psyllium husk

240 g lukewarm water

145 g tapioca starch

145 g millet flour

50 g sorghum flour

1 tablespoon sugar

1 1/2 teaspoons salt

8 g active yeast

120 g lukewarm water

1 tablespoon olive oil

1 1/2 teaspoons apple cider vinegar

1 egg, beaten for egg wash

5-6 ice cubes

Combine yeast and 120 g warm water with sugar and set aside to proof. Combine psyllium husk and water and set aside. Combine tapioca, millet and sorghum with salt and whisk to blend fully. Once yeast has proofed, add it along with psyllium gel, vinegar and oil to the dry ingredients and combine well to form a fully mixed dough, blending for 2-3 minutes. It will be a tacky dough but not sticky.

Lightly dust a surface with sorghum flour and knead the dough for about 30 seconds and cut in half. Knead each into a ball, cover one with a dish cloth and set aside. Roll out one ball into a rectangle, about the size of a letter size sheet of paper, about 1/2 inch width. Beginning on the long edge, tightly roll the dough into a long loaf, pinching the seam together and pinching in the ends to seal the dough. Place it on a baking sheet and cover in plastic to proof. Repeat with the second roll. Allow the dough to proof until it doubles, at least an hour and half to and hour and 45 minutes. In the winter time, I often preheat the oven during this time to help the proofing process, it still takes at least an hour and a half.

Preheat oven to 425 degrees. Once dough has doubled in size, remove plastic, slash tops with a sharp knife and brush all over evenly with the beaten egg. Place the bread on the middle shelf and toss the ice cubes in the bottom of the oven and shut the door immediately. The ice cubes create a steam oven to create the crust on the bread. As soon as you close the door, reduce the oven temperature to 400 degrees and bake for 15 minutes. Then open the door to release the steam and bake for another 20 minutes. Remove bread from oven and allow to cool at least until it is lukewarm before cutting into it. It will keep at room temperature for 3-4 days, and should be toasted following that time.

Hugs!

Italian Sausage Crumbles - Quick, Easy, Vegan

noreply@blogger.com (Kirsten Lindquist) — Sun, 07 Dec 2025 13:00:00 +0000

True story - I fell off the vegetarian wagon over homemade sausage. Yup, visiting friends in Montana more than 20 years ago and they offered homemade, homegrown pork sausage for breakfast and I didn't blink. Forget bacon, sausage and salumi are my downfall.

In my defense, I had been trying to make my own vegetarian sausage for years; I just couldn't stomach faux sausage anymore. And after too many failed attempts, I returned to the real deal. My sisters called me a "Sausa-tarian" to mock me.

While faux sausage has gotten better - less unpronounceable ingredients - it still is expensive and or includes wheat, which I longer can eat. But Italian sausage is still one of my favorite foods, especially crumbled on pizza. So I created this recipe, and it is a winner!

Quick, easy and even stores well, I try to have it on hand for Friday Night Pizza, and it never lets me down!

Italian Sausage Crumbles
(makes 1 cup)

8 oz firm or super firm tofu
2 tablespoons olive oil

1 teaspoon salt
2 tablespoons Italian Sausage spice mix (recipe below)

Italian Sausage Spice Mix
1 tablespoon dried garlic flakes
1 tablespoon dried onion flakes
1 tablespoon dried oregano
1 teaspoon red chili flakes (optional)
2 teaspoons sweet paprika powder
1 heaping tablespoon fennel seeds
2 teaspoons dried thyme

Blend all the spices in a spice (coffee) grinder and store in a jar with a tight lid.

Heat a skillet over medium heat for 4-5 minutes. To make the crumbles, drain tofu and cut into 1/2 inch cubes. Add oil to the hot pan and add tofu, salt, and spice mix and mash tofu together with the oil and spice mix in the pan until the tofu resembles sausage crumbles, stir frying for 5 minutes until tofu absorbs oil and spices and is dry and crumbled looking. Use immediately or allow to cool on the counter top and store for up to 5 days.

Hugs!

Deconstructed Cauliflower Tacos

noreply@blogger.com (Kirsten Lindquist) — Sun, 30 Nov 2025 13:00:00 +0000

If you made it past that title, then you are an adventurous eater and probably a fan of cauliflower - two excellent qualities in my book.

Inspired by Smitten Kitchen's Cauliflower Tacos and wanting some potatoes, I made this plate of deliciousness: pan fried potatoes, topped with pan fried cauliflower, and garnished with pickled red onions, cotija cheese, and cilantro. WOW! It was so good, that I had to make it three times in a week before I remembered to wait and get a photo before inhaling it!

Bonus points if you use potatoes that are red or purple on the inside, they just make it so much prettier. Do not skip the easy step of making the quick pickled red onion, it makes all the difference. And if you do it as the first step, they will be ready by the time you assemble your plate.

Deconstructed Cauliflower Tacos (inspired by Smitten Kitchen)
(Serves 1-2)

Small head cauliflower, broken into bite size pieces

3-4 potatoes - red, white, purple, sliced into 1/2 slices

2-3 tablespoon olive oil

2 teaspoons cumin powder

2-3 tablespoons cotija cheese, crumbled

1/4-1/2 cup cilantro

Pickled Red Onion

2 slices red onion

2 tablespoons cider vinegar

1/4 teaspoon salt

1/4 teaspoon sugar

In a small dish large enough to hold the onion slices, combine cider vinegar with 2 tablespoon water and dissolve sugar and salt in liquids. Add onion and place in refrigerator to pickle and chill.

Heat two separate skillets over medium low for 3-5 minutes as you prepare potatoes and cauliflower. Add olive oil to cover the bottom of one pan and swirl to coat. Add potatoes in single layer to the pan and cover and cook for 4-5 minutes, until bottoms begin to brown. Lift lid and allow accumulated moisture in the lid to drip into the pan, which will sizzle. This moisture allows the potatoes to steam cook while the bottoms brown. Flip potatoes to brown the other side and recover and cook another 5-7 minutes.

In the second skillet, add oil to the bottom of the pan and swirl to coat. Add cauliflower in a single layer and cover with a lid and cook for 4-5 minutes. Lift lid and tip accumulated moisture back into pan and salt cauliflower generously and sprinkle with cumin powder. Stir to coat cauliflower with salt and cumin and recover to cook another 5-7 minutes.

Once potatoes are cooked through and browned on each side, place on a plate and salt generously, top with cooked cauliflower, sprinkle cotija cheese and red onions and garnish with cilantro and hot sauce as desired.

Hugs!

Tuscan Kale Salad with Miso Lime Dressing

noreply@blogger.com (Kirsten Lindquist) — Sun, 09 Nov 2025 13:00:00 +0000

Now that we are fully into Fall weather, even here on the northern California coast, I find myself craving heartier salad greens, specifically Tuscan kale, also known as black kale.

For me, black kale is tastier and has just that much more juice to its leaves than curly kale and is great for Asian style dressing such as the miso lime soy dressing used here.

At this time of year, shredding in some root vegetables such as turnips, carrots, or radishes of any sort is always a good choice. Even adding some shredded apple would be fun!

This dressing will taste strong on its own, but I find that it melds well with the shredded veggies which mellow out its sharpness, and its acid really tames the bitterness of the kale.

Tuscan Kale Salad with Miso Lime Dressing
(Serves 2)

1 bunch black kale, de-stemmed
1/2 medium carrot, shredded on large holes
1/2 medium purple turnip, ends trimmed, shredded on large holes
1-2 red radishes, shredded on large holes

Dressing
2 tablespoons white (light brown) miso
juice from 2 limes
1-2 teaspoons soy sauce, to taste
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1/2 teaspoon powdered ginger
pinch red pepper flakes (optional)

1 teaspoon salad oil (I used olive)

Combine all of the dressing ingredients and mix well with a fork or small whisk. It should be nearly as thick as a thin ranch dressing. Taste for seasoning; it will be tart but full of umami. I prefer it with more soy sauce, but that's up to you.

Roll the kale leaves into a tight log and slice them in ribbons; then slice lengthwise through the ribbons to make the pieces no more than an inch. Toss with the rest of the vegetables and then toss well with the dressing. The acids in the dressing will break the kale down pretty quickly, so you can eat it right away or allow it to wilt a few minutes before eating.

Hugs!

Broccoli with Blue Cheese and Garlic Bread Crumbs

noreply@blogger.com (Kirsten Lindquist) — Sun, 26 Oct 2025 12:00:00 +0000

When it comes to cooked vegetables, broccoli is hands down my favorite. And putting a cheese sauce on it is a no brainer, but this is the first time I thought to try a blue cheese sauce rather than cheddar. It's a keeper!

Most recipes will direct you to oven roast the broccoli, but I find that cooking it in a covered cast iron pan for the first ten minutes will give you that blackened crispy broccoli that you crave, and also steam it at the same time, without having to heat up a whole oven. Then, if you choose to got the extra step and make the simple garlic bread crumbs, you use the pan that the broccoli was pan seared in, and it is a one pan meal!

When you cut your broccoli, make sure to create lots of flat surfaces, keeping the stalks attached. You want to sear those flat surfaces on the hot oiled surface of the pan to achieve that crispy, blackened surface.

This meal was inspired by an old piece of blue cheese languishing in my cheese drawer, so I made homemade blue cheese dressing; feel free to use your favorite store bought.

Broccoli with Blue Cheese and Garlic Bread Crumbs
Serves 2

lb broccoli, stalks trimmed, cut in 4 inch planks for lots of flat surfaces
2-3 tablespoons olive oil, separated
salt

2-3 tablespoons blue cheese dressing to taste

Garlic Bread Crumbs
1/4 cup fine bread crumbs
1 clove garlic, minced

salt

pepper

Heat a cast iron skillet over medium low heat for 3-5 minutes; covered, it will heat faster. Add 1-2 tablespoons of olive oil to the pan and swirl to coat it well. Place broccoli cut side down in the pan and cover; sear undisturbed for at least 7-8 minutes. Remove cover and check how well broccoli is searing; tip any accumulated water from the lid into the pan. If broccoli is well seared, flip the pieces and sprinkle all with some salt and recover and cook another 5-7 minutes. Check broccoli for tenderness, allowing any condensation in the lid to drip back into the pan. Remove the cover and allow broccoli to finish searing.

While broccoli is cooking, mince garlic and measure out bread crumbs. When broccoli is done, remove to a serving dish, scrape out any bits of broccoli and add 1 tablespoon olive oil to the pan and swirl to coat. Add garlic and fry quickly until it just begins to turn color. Add breadcrumbs and stir to coat in oil. Season with salt and pepper and cook for another minute. Turn off heat.

Spoon blue cheese dressing over broccoli and sprinkle with garlic bread crumbs. Serve immediately.

Hugs!

Gluten Free Burger Buns

noreply@blogger.com (Kirsten Lindquist) — Sun, 28 Sep 2025 12:00:00 +0000

Behold! An awesome gluten free burger bun!

The Loopy Whisk is a gluten free baking blog I have recently discovered and her recipes are not only magical, they are scientifically created, real magic!

First attempt and this was an amazing bun. I ate the other three before I had a chance to photograph it, but let me assure you, it is soft and spongy but with a firm crumb, and delicious to boot.

In her recipe, the Loopy Whisk recommends using a dough hook in a stand mixer. Since I don't have that, I did it by hand, and it worked well, enough though it left my hand tired. Be fore-warned!

Gluten Free Burger Buns (The Loopy Whisk)
(makes 8)

20 g whole psyllium husk
280 g warm water
230 g tapioca starch
135 g millet flour
60 g sorghum flour

50 g sugar
8 g active yeast
8 g baking powder
7 g xanthan gum
12 g salt
120 g whole milk, warm
2 eggs
50 g oil

1 beaten to brush on top as egg wash

Combine psyllium husk with warm water and set aside to gel. Add sugar to warm milk and add yeast to activate.

Combine tapioca, millet and sorghum flour with xanthan gum, baking powder and salt and whisk to blend. Add psyllium, 2 eggs and activated yeast to dry ingredients and combine well. If beating by hand, use a sturdy wooden spoon to blend and mix ingredients as if it were a dough hook for 6-8 minutes. Time yourself, because this process is crucial to achieving the light and fluffy texture of the bun.

The dough will be sticky; you can refrigerate it covered for 30 minutes to make it easier to work with. To shape dough, place it on a well floured surface and kneed it into a smooth ball with heavily floured hands. Divide into 8 pieces of about 130g each. Roll each piece into a ball and place on a baking sheet at least 4 inches apart to proof. Cover tightly with a plastic bag or plastic cling film and allow to rise until doubled in size, about 1.5 hours. Remove covering and brush with beaten egg.

Bake at 375 degrees for 13-15 minutes. Remove from oven and from baking sheet and allow to cool on a drying rack. Serve warm or at room temperature. Keeps at room temperature for 3-4 days if stored in an air tight container.

Hugs!

White Bean and Greens Burger

noreply@blogger.com (Kirsten Lindquist) — Sun, 14 Sep 2025 12:00:00 +0000

The longer I cook, the more it takes to impress me, which is probably the reason the posts on this blog have gotten fewer and fewer. With over 800 posts (!!) there is not that much new for me to write about, but I keep trying. So this one was a real shocker for me.

Who would have thought that white beans, garlic and sauteed greens could taste so good?! This burger came together out of a need to use up what was in the fridge, but now I go out of my way to make it. I am still a bit dumbfounded.

Any greens will do - my first go was with steamed radish greens - and whether you make your beans from scratch and add in some cloves of garlic when you cook the beans or use bean from a can, this burger is still great. It might be the chipotle mayo that brings it all together, but whatever the reason, this burger is better than the sum of its parts!

White Bean and Greens Burger

(makes 4-5)

1 cup cooked white beans, drained but reserve 1-2 tablespoons liquid

1/2 cup cooked soft greens (swiss chard, spinach, beet greens, radish greens)

1 egg, beaten

1/2 cup fine bread crumbs

1 clove garlic, minced (if you cook your beans with garlic, omit it here)

salt

pepper

oil for frying

Chipotle Mayo

1 teaspoon chipotle sauce (from Chipotle in adobo or make your own)

1 tablespoon mayonaise

Mince cooked greens and add to a bowl along with beans. Mash beans and greens together and season with salt (you will season with salt as you go since beans, greens and breadcrumbs will all absorb salt). Add egg, garlic (if using), and breadcrumbs and mix together well. Taste for salt and add more if needed. If the mixture looks a little dry, add in reserved bean liquid 1 teaspoon at a time until the mixture is firm but not sticky. Add pepper to taste and form into balls. At this point you can refrigerate in a sealed container if you want to make them in advance.

Heat skillet over medium heat for 4 minutes. Add oil to thinly coat bottom and place burger balls in pan, flattening them gently with the palm of your hand. Fry until golden brown on each side. Serve with chipotle mayo on toasted buns.

Hugs!

Limoncello Liqueur

noreply@blogger.com (Kirsten Lindquist) — Sun, 10 Aug 2025 12:00:00 +0000

Ahh limoncello! So easy to make, as long as you are willing to wait.

Someone gifted me a bottle of vodka and a friend had lots of gorgeous lemons, so Limoncello I made!

It is as simple as cutting off the peels of the lemon, steeping them in vodka for at least four weeks, then adding simple syrup.

Since I am not big into sweets, my preferred way to drink it is as a spritz, either with sparking wine or sparkling water. But if you do sip it straight, make sure it is freezer cold, that's how the Italians do it!

Limoncello
(makes 6 cups or 1.5 liters)

750 ml vodka
10 - 12 large lemons, organic (since you are using the peel)

Using a very sharp paring knife, cut off the yellow peel, making sure not to get any of the white pitch and steep in the vodka for four weeks. Each day, gentle shake the container to circulate the vodka around the peels.

Strain off the peels and compost or discard. Boil 3 cups water and add 2 cups sugar to dissolve it. Allow to cool and combine with the vodka. Enjoy very chilled!

Hugs!

Watermelon Sorbet with Coconut Cream

noreply@blogger.com (Kirsten Lindquist) — Sun, 27 Jul 2025 12:00:00 +0000

Lately I have returned to a childhood favorite, watermelon. Literally eating pounds of the delicious red stuff, and I still want more.

Friends came over with fresh caught halibut and corn on the cob and asked that I provide dessert, so I whipped up this sorbet. Easy, delicious, refreshing. Do your self a favor and freeze some chunks of watermelon and then puree it into deliciousness. Your future self will thank you!

Watermelon Sorbet with Coconut Cream (inspired by Eat The Gains)

(makes 1 quart)

1 lb or 4 cups cubed watermelon (seedless or remove seeds), frozen

2-3 tablespoons coconut cream (you can refrigerate a can of coconut milk and scrape off the solid cream or buy a can of only coconut cream)

2 tablespoons lime juice

1 - 2 tablespoons sugar, to taste

pinch of salt

Place watermelon in a food processor and process until fully pureed; add coconut cream and puree to combine. If you add more coconut cream, it will dilute the flavor of the watermelon, so adjust as desired. Add lime juice, salt and sugar and process until very well combined. It should have a creamy consistency like soft serve. You can eat it then if you like it soft or refrigerate for several hours to firm it up. The flavors will meld more in the freezer, but it is worth while to allow the final produce to sit at room temperature for 3-4 minutes before serving for the full flavors to bloom.

Hugs!

Fideo Verde Seco - Cappelini in Green Herb Sauce with Shrimp

noreply@blogger.com (Kirsten Lindquist) — Sun, 13 Jul 2025 12:00:00 +0000

Having been a home cook for more than 30 years, there are very few recipes that look new to me - but this one was quite the eye-opener. Pan frying dry pasta and then adding a flavorful broth and cooking it in a skillet was a revelation!

So full of flavor, so easy to make, and the variations set my mind awhirl!

Apparently fideo is a type of very thin pasta but I have never seen it. Here I used cappelini, and gluten free brown rice at that, and it worked beautifully!

I garnished this with cotija cheese since it pairs well with shrimp, but don't tell the Italians since they traditional abhor cheese with seafood.

Fideo Verde Seco - Cappelini in Green Herb Sauce with Shrimp (inspired by this article ) serves 2

6 oz cappelini pasta
2 tablespoons olive oil, divided
2 cups fish stock or other stock
1 cup fresh herbs - cilantro, parsley, mint

1/2 serrano pepper, chopped - remove seeds and white insides for less heat
1 teaspoon salt
1/2 lb shrimp, shelled and deveined
3-4 cloves garlic, minced
cilantro for garnish
lime for garnish
cotija cheese for garnish or other hard grating cheese

Combine the herbs, serrano pepper, salt and the stock in a blender and puree until well mixed, set aside. Heat a skillet over medium heat for 2-3 minutes, add a tablespoon of olive oil and break the pasta into 3 inch pieces into the skillet and stir to coat, 1-2 minutes. Add herb stock to the pasta and stir to combine. Bring the stock to a boil and then reduce heat to slow simmer. Stir once a minute for the next 5 minutes.

While pasta cooks, heat small skillet over medium heat for 2-3 minutes. Add remaining olive oil and garlic and pinch of salt and cook 1-2 minutes until garlic begins to soften. Add shrimp and cook 1 minute, turning to cook the other side for 1 minute. Turn off heat and allow to rest.

Once all of the moisture is absorbed by the pasta, scrape the pasta into a bowl, being sure to scrape up all of the leftover herb bits from pan and toss pasta to fluff. Add garlic shrimp to top of pasta, squeeze lime juice over all and garnish with cilantro and cotija cheese as desired.

Hugs!

Elotes - Pizza Version

noreply@blogger.com (Kirsten Lindquist) — Sun, 29 Jun 2025 12:00:00 +0000

As a child growing up on the East Coast, summer did not officially arrive until my mom made fresh corn on the cob. My sisters and I pretended that our mouths were like typewriters, furiously munching through each row of corn, and returning to the beginning to start anew, like the return cartridge of an electric typewriter, similar to the one that my mom typed my father’s handwritten novels on.

Since it was the 1970’s and home cooking was less globalized than today, I had never heard of elotes AKA Mexican street corn. Not until I arrived in California more than 15 years ago did I learn of this magical recipe. When I found it deconstructed in a pizza, I knew I had to try it.

The Berkeley Cheese Board sold me this version back in 2008 and I have been making it at home ever since.

Elotes Pizza

(makes 14 inch pizza)

pizza dough for medium pie

2 cobs fresh corn, shucked

5 oz low-moisture mozzarella, shredded

3 oz chevre or goat fromage blanc

1 jalapeno, sliced in thin rounds

¼ cup cilantro, minced

2 limes

Preheat the oven to the highest temperature. Spread dough into the size pizza you desire on a baking pan. Sprinkle mozzarella evenly over it - it will be a thin layer. Scatter corn evenly over pizza, dot with slices of jalapeno and then dot with the chevre. Bake until cheese is melted and dough is cooked through, 8-10 minutes depending on the size of your pizza and the temperature of the oven. Once it is cooked, immediately remove from the oven and squeeze both limes all over the pizza - this is a key flavor, so use additional limes to make sure you saturate the pizza. Sprinkle cilantro on top and slice and serve.

Hugs!

Tofu Chix Salad with Dill and Tarragon Dressing

noreply@blogger.com (Kirsten Lindquist) — Sun, 01 Jun 2025 12:00:00 +0000

Whenever I want an old fashioned mayonnaise-y like salad, this is my go to recipe. If you keep tofu in the fridge like a pantry staple, this comes together in no time.

Crumbled tofu is tossed with a little bit of olive oil, poultry seasoning, and baked for 15 minutes to absorb the flavors. Then you toss it with an easy mayonnaise dressing and add a few crunchy vegetables, and voila! Craving met!

You really need to use extra or even super firm tofu for this recipe; high protein tofu also works since it is also super dense. If you only have firm tofu, I recommend pressing the tofu to remove more water, but then it is no longer a quick meal.

Tofu Chix Salad with Dill and Tarragon Dressing
(serves 2)

8 oz extra or super firm tofu, broken into bite size pieces
1 tablespoon poultry seasoning

1 tablespoon olive oil

1 1/2 tablespoons mayonnaise

1 tablespoon fresh dill, minced

1 stalk celery, minced

1 shallot, minced

1 white radish, chopped (optional)

2 teaspoons tarragon vinegar

2 teaspoons dijon mustard

salt

pepper

Preheat oven or toaster oven to 400 degrees. Toss tofu with olive oil and poultry seasoning. Spread on baking sheet and bake for 15 minutes.

Prepare dressing by combining mayonnaise, vinegar and dijon mustard and combine well. Once tofu is baked, allowed to cool 5-10 minutes - I chopped my veggies during this time - then combine tofu, veggies, dill, and dressing in a bowl and toss well to combine. Eat warm or refrigerate.

Hugs!

Vegan Fried Chix Oyster Mushrooms

noreply@blogger.com (Kirsten Lindquist) — Sun, 18 May 2025 12:00:00 +0000

The mighty mushroom has triumphed again!

I should have shown you a photo of these fried oyster mushrooms pulled apart so you could see how they look like chicken, but they were so tasty I forgot about photos as I swooned over the flavor!

Inspired by The Korean Vegan, fried "vegan chicken" has been on my to do list for a few weeks now and it was worth the wait! My version uses gluten free ingredients for the breading - white rice flour and cornstarch - and it didn't require a second fry to make it super crispy. As an omnivore, I used dairy milk, but use what suits you.

And in case you did not know this already, dry sparkling wine is one of the best pairings with fried anything!

Note: I rarely deep fry anything, but when I do I use a mini wok since it requires less oil to get the depth I need. I do drain my cold, used oil afterwards thru a coffee filter and reuse the oil.

Vegan Fried Chix Oyster Mushrooms with Chipotle Mayo

(serves 1-2)

a large bunch oyster mushrooms (6 inches long), broken into 5 pieces, stems intact

Dry Ingredients

1/2 cup white rice flour

1/2 cup corn starch

1/4 cup fine bread crumbs

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons gochugaru or other spicy chili flake powder

1/2 teaspoon salt

Wet Ingredients

1/2 cup milk

1 teaspoon cider vinegar

1 teaspoon soy sauce

Oil for deep frying - 2 plus cups

Clean off mushrooms gently by wiping with a clean dish cloth. Combine wet ingredients in a small bowl and gently press mushrooms into the liquid to soak it up; they will not be submerged and by the time you are frying the last one, all the liquid should be gone.

Combine all of the dry ingredients and toss with your fingers to combine well. Heat oil in a pan to at least 3 inches deep. Place a sheet pan lined with old newspaper or paper towels next to your pan with oil.

When it reaches a temperature of 350 degrees, or a breadcrumb dropped in immediately begins to bubble, take one of the soaking mushroom pieces and gently dredge it in the dry ingredients, using your other hand to pack the dry batter into all of the nooks and crannies of the mushroom piece. Gently drop the battered mushroom into the oil and cover with a splatter guard if you have one. Allow to fry for 2 minutes then flip and cook the other side. Remove with a slotted spoon to the sheet pan.

IMPORTANT: Wait at least 2 minutes for the oil to get hot again! Otherwise your mushrooms will soak up too much oil and will upset your stomach!

Repeat with remaining mushrooms pieces, allowing time for oil to become hot again in between each fried piece. Serve with your dipping sauce of choice - Pictured above is chipotle mayonnaise.

Hugs!

Vegan Scallops, AKA King Trumpet Mushrooms with Farfalle and Peas in Cream Sauce

noreply@blogger.com (Kirsten Lindquist) — Sun, 04 May 2025 12:00:00 +0000

Vegan cuisine has come so far in the past 20 years, and yet I am still discovering new things, which is what makes it so exciting!

Those "scallops" in the photo are sliced king trumpet mushrooms, and not only do they look like their seafood counterpart, they actually taste like it. How is that possible you may ask? I do not have the answer, but as an omnivore who has eaten sea scallops, I can attest that they do.

The secret is to buy fresh mushrooms, and soak them for about 20 minutes in warm water, gently squeeze out most of the water, and then pan sear them as you would scallops. The hatch mark cutting on them helps them release liquid and cook into that scallop texture. It is pure genius whoever figured this one out!

Since I happened to have some garlic roasted white bean puree hanging out in the refrigerator, that is what I used as my cream sauce. Feel free to use dairy if you desire.

Vegan Scallops with Farfalle and Peas in Cream Sauce

(Serves 1)

2 oz farfalle pasta (bowties - this is Jovial brand gluten free pasta)

1/2 cup white bean puree

1/2 cup frozen peas

3 oz king trumpet mushrooms

parmesan to finish

Cut mushroom tops off king trumpet and trim bottoms; you want the most uniform shape to mimic a scallop. Soak the trimmed mushrooms in hot water, making sure they are submerged completely, for 20 to 30 minutes max. Drain mushrooms and slice into 1/2 inch rounds and carefully hatch cut the mushrooms on one side only and set aside.

Cook pasta as directed. 2 minutes before you think the pasta will be cooked, drop in the peas and cook another minute after the water returns to a boil. Drain and set aside, retaining a few tablespoons of the cooking water.

While pasta is cooking, heat cast iron or heavy bottom pan over high heat; place hatch cut side of mushrooms face down in pan and allow to sear for 2-3 minutes, then flip to sear for about 1 minute on the uncooked side.

Add cream sauce (white bean puree) to cooked pasta and peas and toss to coat, adding a teaspoon of cooking water at a time if necessary to loosen up sauce. Grate parmesan on top if desire and add pepper to taste; top with scallops.

Hugs!

Garlic Shrimp Flatbread with Spinach and Cotija

noreply@blogger.com (Kirsten Lindquist) — Sun, 20 Apr 2025 12:00:00 +0000

If someone where to tell me that I could eat either pizza or shrimp everyday for the rest of my life, but not the other, it would be a very, very, very hard decision.

My response would probably be this concoction: lots of garlic sauteed with lots of shrimp on top of a flatbread (pizza crust). I knew it needed some sort of base and while I do not completely subscribe to the idea of no cheese with shrimp as the Italian traditionalist do, I wanted something bring and green. Rather than using pesto I steamed some spinach and pureed it with only a little water to make a thick spread. It was perfect!

Using cotija cheese as a finishing touch was a no brainer, as that's typical of shrimp tacos but when I didn't have any lemon, lime juice really took this to a another level! It was remeniscent of this pizza which is another favorite.

Garlic Shrimp Flatbread with Puree Spinach and Cotija

(Serves 1-2)

Prepared pizza crust (this is a homemade, gluten-free crust that is 8 inches round)

8 oz raw spinach, steamed and pureed with 2-3 tablespoons water

1/2 lb large shrimp (16-20 count per pound), shelled and deveined

5-6 cloves garlic, minced

1 1/2 tablespoons olive oil

salt for spinach

1 tablespoon cotija cheese, crumbled

1 lime, cut in half

Preheat oven to 500 degrees. Heat heavy bottom pan over medium heat as you mince garlic and shell shrimp. Add olive oil to hot pan and swirl to coat, add garlic and cook 1-2 minutes until it begins to soften but not brown. Chop the shrimp into bite size pieces and add to the cooking garlic and toss is all together and spread into an even layer; cook shrimp on each side for 1 minute. Turn off heat.

Spread spinach puree on prepared crust (gluten-free crusts are usually par-baked so this is like spreading the puree on a cracker. Be gentle if you are using raw dough). Salt spinach liberally, spoon garlic shrimp over top evenly, and bake for 7-9 minutes until dough is cooked. Remove from oven and sprinkle cotija cheese on top and juice both halves of the lime over the top. Cut and serve.

Hugs!

Ceviche with Blood Orange on Tostadas

noreply@blogger.com (Kirsten Lindquist) — Sun, 30 Mar 2025 12:00:00 +0000

It's the tail end of citrus season so I knew I had to get in my last fix of ceviche before all of that delicious fruit disappears until next winter.

I grabbed a blood orange, a ruby grapefruit and lots of limes to make this version, hence the pinkish purple hue to the fish. But lime and lemon are traditional, so don't feel the need to splurge on other citrus. Make sure at least half of the marinade is lemon or lime, the other citrus doesn't have enough acid to cure and thus transform the fish from raw to cooked.

My ceviche marinade always includes several cloves of garlic, at least half a jalapeno (deseeded and deveined if you like less heat) sliced in rounds, and some cilantro. But you can limit it to just citrus juice, if that is what pleases you.

Usually ceviche is served with chips, but here I wanted more fish and less chips, and a tostada worked perfectly.

Ceviche with Blood Orange on Tostadas
(Serves 2)

1/2 lb shrimp, deshelled and deveined, chopped

1/2 lb cod, chopped

2 blood oranges, juiced

1 ruby grapefruit, juiced

5 limes, juiced

2 cloves garlic, peeled and smashed

1/2 jalapeno, deveined and deseeded, sliced in 1/2 inch rounds

2 tablespoons cilantro leaves, chopped

1 avocado, diced

1 green onion, chopped

1/2 cup cilantro, chopped

1/2 cup orange bell pepper, diced

limes for serving

4 corn tortillas

oil for frying

Combine shrimp, fish, juices, garlic, jalapeno, and 2 tablespoons cilantro in a glass jar, such as a mason quart jar. Cover and refrigerate for at least 1 hour and no more than 24 hours.

When ready to eat, fry corn tortillas in 1/4 inch of oil in a frying pan until crisp; set aside to drain. Drain ceviche and combine fish and shrimp with avocado, green onion, bell pepper, and cilantro and scoop on top of tostadas. Serve with extra limes.

Hugs!

French Onion Soup

noreply@blogger.com (Kirsten Lindquist) — Sun, 02 Mar 2025 13:00:00 +0000

French Onion soup is one of those classic soups that I used to think were overrated, until now.

Of course caramelized onions are delicious and when you add a really good mushroom stock to them, they achieve greatness. Dunking a hunk of toast with melted Gruyere cheese on top of it, well that's almost cheating!

I have been making a vegetarian Pho broth inspired by this blog, and since dried shiitake mushrooms are what give the broth its depth, I knew it would be perfect for a vegetarian version of French Onion soup. Yes indeed!

Make sure you use a crusty, rustic bread for your toast since any other less substantial bread will disintegrate too quickly in the hot soup. A range of cheeses will work, anything from Gruyere to Emmentaler to Swiss. I recommend making cheese toast rather than fiddling with putting your bowl of soup under the broiler.

For those who are curious, the glass of wine is Pouilly-Fuisse, and it was a perfect pairing!

French Onion Soup
(serves 4)

2 lbs onions, peeled, sliced in 1/4 inch half moons
2 tablespoons butter
1 teaspoon salt
4 cups mushroom stock
1 tablespoon sherry
salt
pepper
4 slices crusty bread
4 ounces gruyere, sliced

In a large, heavy bottom skillet such as a cast iron pan, add butter and onions and heat over medium low heat, covered for 15 minutes. Lift cover, add salt and stir onions well, recover for another 10 minutes. Remove cover and stir again, and turn heat down to simmer. Check every 5 minutes as they begin to brown and caramelize; this process may take 30 to 40 minutes, but you want the onions to be a deep caramel brown color, but not crisp. Once they are caramelized, deglaze the pan with the sherry, and transfer onions to a larger pot and add stock. Bring the stock to a boil, reduce to a simmer and cook 10 minutes to integrate flavors. Season with salt and pepper and serve with cheese toast.

Hugs!

Cucumber, Snow Pea, and Lime Salad

noreply@blogger.com (Kirsten Lindquist) — Sun, 09 Feb 2025 13:00:00 +0000

How do you counter the winter blahs? When you can't go to a warmer climate, I bring it home with fresh chopped salads like this one: cucumber, snow peas, daikon radish, bell pepper and lime juice. Crisp and refreshing, it reminds you that warm weather will return!

It is a cruel trick of mother nature to make citrus season in the middle of winter, teasing us with the bright zippiness of citrus fruits and juices while we freeze are toes off. Living in California, we have access to great produce from south of the border, so making this salad isn't prohibitively expensive, but possible a bit of splurge. Hey, if it makes you forget the cold outside, I say it's worth it!

If you haven't cooked with daikon radish before, do not be concerned. It is a very mellow radish with lots of health benefits, and its crunchiness really adds to this dish.

Cucumber, Snow Pea and Lime Salad

(Serves 4)

1/2 lb cucumbers, peeled and diced (if they are fat, remove the inner layer of seeds)
1/4 lb daikon radish, peeled and diced
1/2 large red bell pepper, diced
1/4 cup minced red onion
large handfull snow peas, ends trimmed, cut on diagonal in 1/4 pieces
large handful cilantro, minced
juice of 1-2 limes, to taste
salt

Combine all in a large bowl and toss well. Refrigerate or served immediately.

Hugs!

Mushroom Bacon

noreply@blogger.com (Kirsten Lindquist) — Sun, 05 Jan 2025 13:00:00 +0000

The options for fake meat have grown exponentially in the past ten years, but veggie-based bacon has not been a part of that growth. Ten years ago I was dehydrating eggplant to make vegan bacon, and it was great. But I really wish I had looked at mushrooms for my fake bacon, because it really is so much better.

Pictured above are mandolined sliced King Oyster mushrooms, that were dipped in a soy sauce, maple syrup, olive oil and liquid smoke bath then baked at 350 degrees for about 10 minutes. Oh lordy, let me tell you, I nearly ate the whole sheet pan in one go!

The mushrooms soak up the marinade really fast and then it gets into the fungus so well, that even the burnt pieces are good, like real bacon.

If you don't have liquid smoke, use some smoked paprika. But if there is any chance you will make this again - which I can almost 100% guarantee you will - get the bottle of liquid smoke, it contributes so much to the authenticity of flavor.

Mushroom Bacon
(makes 10-12 servings)

1/2 lb King Oyster Mushrooms
2 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons maple syrup
2 teaspoons liquid smoke
pinch cayenne or smoked paprika

Preheat the oven to 350 degrees. Trim the ends of the mushrooms flat, and then either use a mandoline or a sharp knife to make 1/4 inch slices lengthwise.

Mix all of the marinade ingredients in a shallow bowl, and pass mushrooms through the marinade, allowing the excess to drip off, and place on a baking sheet. Marinated mushrooms can be placed really close to each other, but not touching, since they will shrink but you want them to crisp up, not steam. Bake for 10-12 minutes, checking them frequently at the 8 minute mark so that they do not burn, which will happen quickly.

Allow to cool completely if you are not going to use them immediately. Store in an airtight container in the refrigerator if there are any leftovers!

Hugs!

Lentil Walnut Pate

noreply@blogger.com (Kirsten Lindquist) — Sun, 01 Dec 2024 13:00:00 +0000

It is officially the holiday season, and as a self-proclaimed foodie, I think it’s the best time of the year! Making fun food to share with loved ones is one of my greatest pleasures and ensuring everyone can join in the deliciousness is a favorite challenge. Enter this veggie pate.

Pate originated as a means of using up the less desirable animal parts, which often are very tasty, but need additional ingredients to be properly eaten. If you have friends and family who are no longer eating animal products, offer this to them (and your carnivore eaters) and be pleasantly surprised.

Delicate but flavorful, made with pantry ingredients it tastes best several days after it's made, so perfect to just have in the refrigerator or part of your make ahead items. I won’t say it tastes like the meat version but I will say you will enjoy it!

Lentil Walnut Pate

(makes 1 cup)

⅓ cup dried green lentils

1 clove garlic, peeled and lightly smashed

1 bay leaf

2 cups water or stock

¼ cup walnuts, chopped fine

½ cup onion, diced

1 teaspoon dried thyme

2 tablespoons olive oil or butter or vegan butter (if you use butter, add 1 teaspoon olive oil to keep butter from browning too quickly)

2 tablespoons of sherry or marsala

1 teaspoon miso (white is preferred, but any miso will work)

Salt

Pepper

Place lentils, garlic, bay leaf and water in a saucepan with a lid and bring to a boil. Cover and simmer for 20 minutes. Lentils should be soft but still hold their shape. Remove from heat, remove bay leaf and set aside. Do Not Drain.

In a heavy frying pan, saute onion in oil or butter with a pinch of salt over very low heat for 25-30 minutes, stirring every five minutes, allowing the onions to brown to a deep caramel color. Halfway through this process, add crumbled dried thyme and stir to combine. When it is done, add walnuts and cook another 2-3 minutes until they begin to toast and you can smell them. Turn the heat up to high and add the sherry or marsala and cook until the liquid has evaporated, scraping up any bits on the bottom of the pan. Turn off heat and allow to cool for 5 minutes.

Drain lentils but reserve water, place lentils in a food processor along with cooked onion walnut mixture and pulse to combine. Add miso and pulse again. As you taste it, the flavor of the sherry or marsala may seem strong, but it will dissipate as you age the pate in the refrigerator. At this point you can add a tablespoon of lentil liquid at a time to create a smooth puree, but add slowly, you don’t want it to be too liquidy. Add salt and pepper to taste, remembering that lentils will soak up a lot of salt. If it tastes really mild, add more salt. I added nearly 2 teaspoons and after it sat for three days to allow the flavors to meld, it was perfect. It will last up to seven days in the refrigerator if covered.

Hugs!

Pomegranate Chocolate Delight

noreply@blogger.com (Kirsten Lindquist) — Sun, 24 Nov 2024 13:00:00 +0000

As a newcomer to California, I didn’t see my first actual pomegranate until I was 40

years old. It became a favorite soon after, especially since it truly is seasonal. Blink,

and the season’s done, so make this quick and easy dessert while you still can!

My friend Mara introduced this to me one Thanksgiving, and she got it from another

friend, so this is a hand me down of the best kind. Thankfully, it is the most forgiving

of recipes, in addition to being so easy. Break apart a pomegranate and pick out the

arils (seeds), add to melted semi-sweet chocolate, scoop out and chill for an hour, voila!

Pomegranate Chocolate Delight
(6-10 portions depending on size)
1 cup semi-sweet chocolate chips
1 pomegranate

Place chocolate chips in a double boiler (a bowl set inside a pot with water gently

simmering below) to melt.

Meanwhile, cut pomegranate in half gently, and submerge halves in a large bowl of

water, and pick out the arils; the water keeps the juice from splurting all over. Drain

arils ensuring none of the white parts are attached and set aside.

Once chocolate is melted and very spreadable, remove from heat, add drained arils

and mix well to combine. Using a teaspoon, scoop out and place on a parchment lined

cookie sheet. Freeze at least an hour to harden. Keep frozen (they don’t fully freeze,

so the freezer is a safe place to store them) or refrigerated until ready to serve.

Hugs!

Chocolate Swirled Pumpkin Cheesecake

noreply@blogger.com (Kirsten Lindquist) — Sun, 10 Dec 2023 13:00:00 +0000

This Fall I was gifted with a gorgeous pie pumpkin that produced 6 cups of puree. As a single gal who doesn't have a sweet tooth, I was wracking my brains on what to do with all of that pumpkin! Then photos of chocolate swirl pumpkin cheesecake popped up on the web and my problem was solved!

I won't lie, this is a long, multi-step recipe. But it is not hard, it just needs to be made in advance, which makes life easier if you plan on making this for Thanksgiving - dessert will be done at least a day in advance!

I made my basic, go-to gluten free crust that in the end mimics a graham cracker crust without having to buy or purchase gluten free graham crackers: Dates and walnuts blitzed in a food processor with a little coconut oil to hold it all together. I only like crust on the bottom of my cheese cake, so if you want it up the sides, see the note in the recipe regarding increasing the crust ingredient quantities. !

Notes:

Read the recipe first before starting. There are several items that need to be at room temperature before starting, as well as some caveats I note.

The recipe I used was very light on the pumpkin pie spices; next time I will probably use a teaspoon more of each of them. But if you want your cake more cheesecake than pumpkin pie, stick with the recipe below. Also, I cooked my cheesecake in two separate pans since I only had a small springform pan, and only one of them got the water bath (see recipe). It didn't seem to make a difference either way. If you split it between two pans, it won't rise as high and you need to start checking that it is done at 50 minutes, and then every 5 minutes after so you don't overcook it

Chocolate Swirl Pumpkin Cheesecake

Crust

8 large medjool dates, pitted

2 cups walnuts (or other assorted nuts, but add an additional 1/2 teaspoon coconut oil since walnuts have oil)

2 teaspoons coconut oil, liquified (just warm it, it will melt)

Cheesecake

3 8oz packages of cream cheese at room temperature (I used neufchatel and it was just as delicious!)

4 eggs, room temperature

1 cup sugar

2 cups (1 lb) pumpkin puree

5 oz semi-sweet chocolate (I used chocolate chips)

1 1/2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground clove

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

Make the crust by placing the walnuts in the bowl of a food processor and pulse to chop finely. Add in the pitted dates and process until well combined. Add in the coconut oil while the processor is running, through the hole in the lid. Scrape down the sides to incorporate all.

If you are using a springform pan, cut out a disc of parchment paper to fit in the bottom, and press the crust on top of the parchment paper to create the bottom crust. I don't like crust going up the sides, so I just make a bottom crust. If you want crust up the sides, increase your dates by two and add 1/2 cup more of walnuts. Wrap the springform in foil on the outside to contain any leaks. Set aside.

In a large bowl, using hand held electric beaters, whip the cream cheese until soft and frothy, about a minute. Beat in the sugar until well whipped. One at a time, beat in each egg. Using a double boiler, melt the chocolate chips and turn off the heat. Using a wooden spoon mix in 1 cup of the cream cheese batter until fully incorporated. This chocolate batter will be layered with the other batter, later.

Preheat the oven to 325 degrees. Add the pumpkin to the cream cheese batter and whip to combine. Add in the cornstarch, vanilla, salt and spices and beat to combine well. Taste for salt.

Pour 2/3 of pumpkin batter into the crust of the springform pan. Pour the chocolate batter on top and scrape the remaining pumpkin batter on top of the chocolate batter. Using a long tined fork, gently lift the chocolate up to the surface to create swirl marks, being careful not to pierce the crust at the bottom. Do not over swirl.

If you have a large enough baking dish to contain the springform pan, place it in the baking dish and fill the baking dish with hot water from the top to halfway up the side of the springform pan. If you don't have such a pan, just place the springform on a sheet pan, place in the oven and bake for 80 minutes. Check to see if the center is done but a little jiggly, which is what you want. If not, bake another 5 minutes at a time until done. Turn off the oven, crack the door and allow it to rest for an hour in the oven to cool slowly. Remove from the oven and place in the refrigerator to set for at least four hours. Cover after four hours if you don't plan to eat it then. Covered, it will keep for a few days in the refrigerator.

Hugs!