sometimes inspiration will carry me to the kitchen to bake something, but when i open the cupboards the ingredients are dismal.  i wanted to make granola bars but as i eyed the most discouraging amount of oats i had ever encountered, i thought it might not happen.  just then i spied small amounts of different seeds and nuts all over the cupboard, so instead of sulking away empty-handed, i got a little creative.

i toasted them all up in a dry frying pan, tossed them with some kosher salt, vanilla and agave, then baked them into bars.  and, of course, finished them off with a drizzle of semi-sweet chocolate.  the result is a toasty, crackly, just-sweet-enough bar that flakes and pops as you chew it.  the hint of salt compliments the treat’s sweetness and toasty crunch really well.  it reminded me slightly of the taste of fresh popped popcorn, but tucked into a hardy and healthy snack.

sweet and salty seedy nut bars
2 c variety of whichever seeds, nuts, light grains or dried fruits you have on hand
1/2 tsp kosher salt
1/4 c agave syrup
1/2 tsp vanilla extract
1/2 c semi-sweet chocolate chips

this recipe is really simple and versatile.  you can use pretty much any nuts or seeds you have on hand, light grains like oats, buckwheat or quinoa, and most dried fruit.  i used a mix of flax seeds, sunflower seeds, almonds, pecans, dried shredded coconut, quinoa, oats and buckwheat.

pan fry all the ingredients in a dry frying pan over medium-high heat for about 5 minutes tossing every minute or so.   you should hear snap, crackle, popping.  if you have fruit or chocolate chips or something you want to add to the bars that shouldn’t be toasted, then add it in after this step.

once done, pour the toasted ingredients into a large bowl and drizzle the vanilla extract and agave over it – it may sizzle a bit.  mix well and turn out onto a pan covered in parchment paper.  form into a rectangle shape, as thick as you’d like your bars long.

bake at 325F for 10 minutes, take out and let cool for a few minutes.  then cut with a large sharp knife into bars – or little squares if you’d like – and return them to the oven for 10 additional minutes.  take out and let cool for a while before you attempt to handle them.  the agave leaves them malleable while still hot but they eventually harden into a very crunchy bar when completely cooled.

once they are cooled you can drizzle them with chocolate – which is what i prefer.  depending on your taste, you might like it without any chocolate or completely dipped in it.  personally, i think this minimal but even coat is perfect to contrast the saltiness within the bar.

to melt the chocolate, heat it up in a double boiler over low heat on the stove.  i do this by putting the chocolate in a large ceramic bowl over a small pot which is filled with about 1/2 inch of water, so that the bowl isn’t submerged in it.  this way when the water boils under the bowl, only steam will heat it up, not direct boiling water.  this will keep the temperature high enough to melt the chocolate but low enough to assure it won’t burn.

with the bars laid out on parchment paper (you can use the same piece you baked them on), coat a spoon with the melted chocolate and quickly shake from side to side over the bars to drizzle them thoroughly.  repeat until they are coated to your liking.

again, let cool thoroughly – at least an hour – before you attempt to handle.  the chocolate can stay soft for a long time.

enjoy for a snack, on a hike, with friends, in copious amounts!

yields 6 bars

i’ve been listening to the splendid table a lot lately, which is an awesome weekly radio show about cooking that you can download as a free podcast.  in one of the episodes the host, lynne rossetto kasper, very quickly mentions making something like this for dinner that week.  she commented on how easily it was and how buttery it tasted without actually having any butter in it.

and that is definitely the case.  the veggies are sauteed up in nothing more than some olive oil, garlic and salt, but somehow they emerge with a creamy, buttery, melt-in-your mouth texture.  you can make this dish with any root vegetables you’d like.  i choose kohlrabi – though not a true root vegetable -because it has a subtle broccoli flavor, a hawaiian variety of purple yam, because it’s the sweetest vegetable i’ve ever tasted, and turnip because i find it neutral compliment to the other two.

the fried sage leaves are something i was trying for the first time, and they turned out awesome!  they retain much of their earthy, herb quality while transforming into a light crunchy flake of seasoning that tastes wonderful sprinkled with a bit of salt.  they crumble nicely into the creamy terrain of the vegetables.

garlicy turnip, kohlrabi and purple yam
1/2 lb turnips
1/2 lb kohlrabi
1/2 lb purple yam
6 c water
1 tsp salt
3 tbsp olive oil
3 cloves garlic

fried sage leaves
~8 fresh sage leaves
1/3 c canola oil
kosher salt

chop up the turnips, kohlrabi and yam into small, about 1/4th an inch slices.  i usually peel the kohlrabi because of its thick outer layer.  but i don’t bother with the others.

bring the water to a boil over high heat in a large pot with 1/2 teaspoon of the salt.  once bubbling reduce to medium heat and add in the chopped veggies.  cover and let simmer for 5-7 minutes.  they should be slightly soft but not falling apart.  strain and set aside.

meanwhile, fry your sage leaves to have them ready.  pull your sage leaves off the stem and rinse.  pat dry on a paper towel to get most the water off.

heat up the oil in a small frying pan over medium-high heat for 2-3 minutes, you should see waves forming in the oil.  carefully drop the leaves separately in the oil and stand back – they will crackle and pop.  fry for about a minute or two, just as they begin to turn light brown around the edges grab them out of the oil with tongs or a slotted spoon.  set them on a plate covered with a dry paper towel to cool and immediately sprinkle with a little kosher salt.

now mince your garlic and have it ready.  heat up the olive oil over in a large pan over high heat for a minute or two.  reduce the heat to medium, toss in the garlic and stir, letting it cook for about a minute on it’s own before you add in the strained vegetables.

i find that picking up the pan and tossing to mix helps keep the veggies intact, as apposed to stirring with a large spoon which might mash them a little.  cook over medium heat for another 5-7 minutes, tossing every minute or so.  at this point all the pieces of veggies should be fall apart soft.

dish out immediately, top with 2-3 fried sage leaves, and let melt in your mouth.

yields 2-4 servings

i used to be obsessed with chicken pot pies when i was younger, the small microwavable kind.  now that i’m all grown up and can make them for myself, i prefer to enjoy a slice of a full-sized pie, piled high with tasty veggies in a savory gravy sauce, surrounded by a crispy homemade crust with spices baked right in.  i packed this dish with lots of rich, deep, savory flavors – from cumin, black pepper, liquid aminos and a bit of red wine – as well a little protein from quinoa, so you won’t miss the meat at all.

use these basic techniques to make this veggie pot pie your own.  substitute the carrot or sweet potatoes for different root vegetables, sub out the spinach for chard, kale, or collard greens!  you can use white wine instead of red for a bit lighter flavor, or vinegar instead of lemon juice.  swap out couscous, millet, brown rice or lentils for the quinoa.  and experiment with different spices – like ground coriander, oregano, or fresh basil.

crust
1 c unbleached all-purpose flour
1 c whole wheat flour
2 tbsp sugar
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 c vegan margarine (like earth balance)
2/3 c almond or other non-dairy milk

filling
1 c cooked quinoa (1/2 c dry quinoa, 1/2 c water, 1/2 veggie broth)
1 c chopped carrot (about 3 medium carrots)
1 c chopped sweet potato (1 small sweet potato)
1 c chopped celery (2 stalks)
1 c fresh english peas (about 2/3 lb with shells)
1 c chopped spinach
1 c chopped red onion
2 minced garlic cloves
1/4 c olive oil
1 tbsp fresh minced rosemary
1/2 tsp salt
1/2 tsp cumin
1/4 tsp ground black pepper
2 tbsp whole wheat flour
2 tbsp liquid aminos
2 tbsp red wine
2 tbsp lemon juice
1 c almond or other non-dairy milk

“egg” wash
2 tbsp almond or another non-dairy milk
1/2 tbsp lemon juice
1 tbsp olive oil

start with the crust.  let the margarine sit out for a little bit (~5 minutes) to let soften while you sift together the flours, salt, sugar and spices.  break the margarine up into pieces in the dry ingredients with a fork or pastry cutter, creating several small flour-covered bits.

then slowly mix in the almond milk – or other milk substitute of your choice – until it’s still a bit crumbly but just holds together.  then i sprinkled a tad more almond milk on top and stuck in the fridge.

cook the quinoa if you don’t have any on hand.  i like to cook extra and keep it in the fridge to easily add it to soups, salads, casseroles, etc.  i always use 1 part dry quinoa, 1 part water, 1 part veggie broth.  for about a cup of cooked quinoa you will need about 1/2 cup each.  bring the liquid ingredients to a boil in a small pot, add the dry quinoa, cover and cook over medium heat for 10-15 minutes – or until the liquid boils off and the quinoa is fluffy.  then set aside.

and while that’s cooking you can start chopping your vegetables.  chop your carrots, sweet potato and celery into little cubes and set aside in a bowl together.

chop the spinach and set aside.

chop your onion and garlic and set aside together.  and mince your rosemary to set aside as well.

if using fresh english peas then pop them open and collect the peas inside, discarding the shells – this will take a little while but the difference in taste is worth it.  if you don’t have fresh peas around, then you can use a cup of frozen peas instead, thaw first.

before you start to cook the filling, dust a large cutting board, cut the ball of dough in half and take half of it out onto the cutting board.  return the rest to the fridge.  dust the top with flour and roll out with a rolling pin.  lay out into your pie pan and trim around the edges.  you can add the trimming back in with the other piece of dough, toss it, or use it for something else.  stick the pan with the first layer of crust back into the fridge as well.

preheat your oven to 400F.

use a large skillet or pot to heat up the olive oil for a minute or two.  over medium heat add in the onion, garlic, fresh rosemary, salt, cumin and pepper.  saute for 2-3 minutes.

toss in the carrot, sweet potato and celery mix and continue to cook over medium heat for about 8 minutes, just to brown the veggies a bit.

toss in the whole wheat flour and mix so that the vegetables are coated by the flour and become a bit pasty in consistency.  continue to cook and scrape down the pan for about a minute to assure the raw flour taste is cooked off and the flour granules are fully coated in fat before we introduce the liquids.

then mix in the lemon juice, liquid aminos (if you have none use soy sauce) and red wine to really take the flavors to the next dimension.  liquid aminos and soy sauce, as well as red wine are loaded with umami – which is considered to be the fifth taste.  it’s the savory, rich quality of food that enhances all other flavors.  it is often associated with meats and cheeses but can be easily be replicated otherwise.

let those liquids coat the veggies and cook for a minute, then toss in the almond milk and cook for one or two more minutes to let reduce.

once the sauce has a gravy-like consistency, cut the heat, mix in the cooked quinoa, peas and chopped spinach.

put the pan with the crust into the oven for 8 minutes to toast a bit – to avoid a soggy bottom crust.

meanwhile mix together the ingredients for the “egg” wash, which you’ll use to coat the top of the pie, and roll out the other half of the ball of dough with additional flour dusted on top.

when the crust comes out spoon in the filling, brush the “egg” wash around the edges.  gently lay the other layer of the pie crust over top, seal the two layers with the prongs of a fork, trim the edges and poke a few holes in the center.

brush the top with the “egg” wash and bake for 30 minutes at 400F, taking out to brush with additional wash halfway and in the last 5 minutes.

remove and let cool for a few minutes before you cut up and enjoy!

yields 2-4 servings

the skies have been overcast most days here, which is LA’s version of winter i guess.  on days like these only one thing comes to mind – soup.  if it’s accompanying dinner or my stomach is a little upset, it’s nice to reach for something lighter.  like this classic, which features a rich, flavorful broth stewed with fresh oregano and thyme, and made slightly thick by pureed potatoes.

light potato leek soup
1/4 c olive oil
2 large leeks
3 cloves garlic
1 3/4 tsp salt
1/2 tsp ground black pepper
2 c chopped potatoes
5-10 sprigs fresh thyme
3 sprigs fresh oregano
2-3 small bay leaves
6 c water
1/2 c almond or other non-dairy milk

begin by chopping up your leeks and mincing your garlic.  the best way to deal with leaks is to rinse the outside, remove the roots, then cut it in half down the middle.  this way, you can rinse it out again to remove any dirt or sand that may be lodged between the layers.  then chop the lower portion into thin slices, leaving behind any pieces too thick or green.  toss the tops and set aside your chopped leeks and minced garlic.

chop your potatoes now too, i like to cut mine into little cubes.

heat up the olive oil in a large pan over moderate heat and after a minute or two toss in the chopped leeks, minced garlic, salt and pepper.  sauté for 2-3 minutes over moderate heat.  then toss in the chopped potatoes and cook for 5 more minutes, stirring frequently.

pour in the water and crank the heat up to high to bring to a simmer.  while you are waiting, assemble the bay leaves and washed oregano and thyme on a piece of cheesecloth.  roll it up and tie the ends.  toss it in the pot and cover.

once bubbling, lower to moderate heat and let cook undisturbed for 20 minutes.

then cut the heat, remove the cover, and add the almond milk.  let stand for a few more minutes to cool before you start blending in small batches.  return the blended portion to the pot and continue until about half of potatoes and leeks are blended.

then serve warm and enjoy immediately or let cool to pack up for later.  it stores for at least 4 or 5 days when refrigerated in a sealed container.

yields 4-6 servings

i saw the inspiration for this post on foodgawker a while back and the idea has since stuck in my head.  i wanted to make the dish with my own twist so i chose chamomile tea instead of white, agar agar as a vegan alternative to gelatin, and a mix of seedless mandarin oranges with sweet oroblanco grapefruits, which are hardly tart at all.

if you struggle as i do with sweet cravings, this is a lovely little snack that helps satisfy.  the flavors of the jelly are so subtle, but they hold together piles of sweet citrus that pop in your mouth.

grapefruit and orange wedges in chamomile jelly
1 tsp agar agar powder
2 and 1/2 tbsp water
7-9 small seedless mandarin oranges
2 large oroblanco grapefruits
1 chamomile tea bag
1 c boiling water
2 tbsp sugar

take your agar agar and mix with the 2 and 1/2 tablespoons water and set aside.

meanwhile get to dividing the grapefruit and oranges into wedges.  for the grapefruit i cut off the tops and bottoms to expose a little bit of the flesh, then i peeled it open, individually popping each wedge out of it’s peel so only the juiciest part was left.  this also gave me an opportunity to pick out all of the seeds.  since i used seedless mandarin oranges i just peeled them and divided up the wedges, removing any stringy pieces.

you could use all sorts of citrus for this recipe – blood oranges, tangerines, ruby red grapefruit.  it would also be great with other fruits in the mix like berries or pomegranate seeds.

arrange the pieces of grapefruit and oranges in small bowls or cups.

heat up the water and steep the tea bag for at least 3 minutes.  when you remove the bag, mix in the agar mixture  and sugar.

put the mixture in a small sauce pan on the stove over high heat just until it bubbles, then cut the heat.  stir and immediately pour over the bowls with the fruit in them.  stick the bowls in the fridge for at least and hour before serving.

yields 5-6 servings

i recently visited my good friend rose in san francisco, who always inspires me when we share the kitchen.  our first night in town, exhausted from traveling, she made us a delicious dinner which included something she called a winter salad.  it involved wilted napa cabbage, warm apples and apple cider vinegar.

while this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  it still includes napa cabbage, along with crunchy bits of sugar snap peas and sweet morsels of red onion roasted with fresh rosemary and dill.  the apple cider vinegar carries over as well, to help the flavors of the herbs pop.

great with a bowl of soup and a piece of toast on a gloomy winter day. enjoy!

napa cabbage and snap pea winter salad with herb-roasted red onion
1 red medium onion
4 tbsp olive oil
1 tbsp minced fresh rosemary
1 tbsp minced fresh dill
1 tsp salt
1 lb-1 1/2 lb napa cabbage
1/2 lb sugar snap peas
2 tbsp apple cider vinegar

preheat your oven to 400F.  remove the ends and peel the onion, then chop into large pieces and set in a large bowl.  mince your rosemary and dill (about 1 medium sprig of both, stems removed) and toss the onion with 2 tablespoons of the olive oil, the minced herbs and 1/2 teaspoon of the salt.

lay the onions out on a baking sheet covered with parchment paper and roast for 20 minutes, stirring half way.

meanwhile, chop your napa cabbage into thin strips.  when i get down lower to the base i begin removing the solid heart of the cabbage because i prefer the leaves.

also chop up your snap peas by snipping off the very ends and then cutting into thin slices.

in a large skillet heat up the other 2 tablespoons olive oil over high heat.  after a minute or two reduce to medium heat and toss in the chopped cabbage and snap peas, as well as the other 1/2 teaspoon of salt.  cook lightly for 2-3 minutes, or until the cabbage is beginning to wilt but the peas are still bright.  then add in the vinegar cook another minute or two.

then remove from the heat and scoop into a large bowl where you can toss with the herb-roasted onions.

use tongs to serve and leave any liquid that drains to the bottom of the bowl behind.  eat immediately for a satisfying warm bowl of salad like no other.

yields 3-4 servings

i love pizza in all it’s forms.  sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but also layered with pesto instead, or no sauce at all.  with this recipe i had the idea that rather than worrying about not only making a sauce but also a cheese substitute, i could make a combination of the two.

the sauce is made creamy by a little coconut milk, while all the flavor explodes from the roasted garlic, which permeates the soft chewiness of the crust.  complimented nicely by hints of tangy sweetness from sun dried tomatoes and little bursts of freshness added by thyme.

if you’ve never taken a crack at making your own pizza, what better time than now?

crust
1 1/2 tsp active yeast
2 tbsp sugar
1 tsp ground coriander
1 c warm water
about 2 c unbleached all-purpose flour
1 tsp salt
2 tbsp + 2 tbsp olive oil

roasted garlic coconut cream
2 heads garlic
1/2 c coconut milk
1/4 tsp salt

toppings
1/2 c sun dried tomatoes
a few sprigs fresh thyme

mix together the dry active yeast, sugar and ground coriander in a large bowl.  mix in the 1 cup of water, which should be warm to the touch.  set aside for a few minutes until it foams.

then toss in the salt and 2 tablespoons of olive oil, and slowly sift in about 1 3/4 cups flour until it sticks together into a loose dough.

lightly flour a cutting board and turn the dough out onto it.  lightly knead it for about a minute, then set the ball in a large bowl greased with 2 tablespoons of olive oil.  turn the dough over to cover in oil.

then let sit in a warm place until it doubles in size, this may take an hour or two.

meanwhile roast the heads of garlic.  chop the tops off to make them easier to extract later.  lay them in aluminum foil and cover with a little olive oil.  roast at 375F for about an hour until light golden brown.

when they are cool enough to handle you can pop the cloves out with your fingers.  blend them with the coconut milk and salt, and set aside.

at least an hour before you assemble the pizza rehydrate your sun dried tomatoes in water, and drain before using.

once the dough has risen, preheat the oven to 475F to give it plenty of time to heat up.  lightly flour a large baking pan, then sprinkle the top of the dough and your hands.  gently remove the dough from the bowl onto the pan – it will deflate a little.  lightly flour the dough again if needed and press out to a large oval, slightly thicker around the edges.

lightly pour the cream across the crust, then dress with the sun dried tomatoes and bits of fresh thyme.

bake at 475F for 10 minutes or until lightly brown around the edges and the cream is starting to bubble.

cut up and enjoy immediately!

yields 3-4 servings

this is one of those recipes that happened on accident, based on the limited contents of my fridge.  thankfully, the lemon and cilantro’s bright flavors compliment the hardiness of the whole wheat and toasted almonds in all the right ways.  at first i thought it might be a sort of pasta salad, served cold and perfect for a picnic or packed lunch.  but as i couldn’t resist nibbling on it immediately, i realized it could also be served as a warm pasta dish with dinner.

cilantro lemon orzo with toasted almonds
1 c dried whole wheat orzo
2 c water
1 tbsp olive oil
1 tsp salt
1 tbsp minced cilantro
1 tbsp hummus
1 tbsp almond or other non-dairy milk
2 tbsp lemon juice
1/2 c almonds

begin by cooking the orzo – a rice shaped pasta.  i cooked mine like rice so it would be sticky and soft rather than al dente.  boil with the water and salt over moderate heat until all of the water cooks off, about 15-20 minutes.

meanwhile chop your cilantro and squeeze some lemon juice.

assemble a dressing from the cilantro, hummus, almond milk and lemon juice – which by the way also tastes great as a dressing on any salad.

then toast your almonds.  i coarsely chopped whole almonds but you can used pre-sliced or slivered almonds.  and i toasted them by tossing them in a dry frying pan over moderate heat, but this can also be done in the oven.

mix the cooked orzo, cilanto lemon dressing and toasted almonds all together.  serve warm or chilled.

yields 2 servings

it’s probably too late for anyone to actually make these for valentine’s day but i thought i would share what i made for my valentine.

a few weeks past i exclaimed that it is the peak of orange season. i also mentioned that i used many of the seedless mandarin oranges i got from the farmer’s market to make orange spice and red wine marmalade for chirstmas – which is rich with flavor from a dash of red wine and spicy from ground cloves, cinnamon and ginger.  i gave one jar to my boyfriend and he was quite smitten with the stuff, so when i found an extra jar in my fridge i decided to play with those same flavors in a new way.  this recipe, while essentially a simple sugar cookie, features the flavors of the marmalade just perfectly.

it doesn’t matter if  it’s too late to make these for your valentine, you can make them all year round and swap out different jams and preserves for endless possibilities!

marmalade cookies
1/3  c canola oil
1/2 c turbinado sugar
1/4 c marmalade
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
1 c flour

first mix the oil and sugar to make sure the granules are all fully coated.  then mix in the marmalade and vanilla.

in a seperate bowl sift together the flour, salt and baking powder.  pour the wet ingredients into the dry and slowly work together with a spoon until an even dough.  it should still be pretty gooey but stick together.

spoon out table spoons of the dough and drop on a baking sheet lined with parchment paper.  if you want the same bumpy texture mine have then don’t bother smoothing them over.

bake at 350F for about 6-10 minutes or until light golden brown around the edges.  8 minutes was perfect for me but everyone’s oven is different so keep an eye on the first batch.

perfect with tea!

yields about 2 dozen cookies

when i find a dish that works its way into my routine – popping up on my dinner plate at least once or twice a week – i feel obligated to share it here.  partly because it’s a recipe i’ve tested mutliple times and know works, but also because it is usually pretty simple and always satisfying.

while i had previously been pretty bored by broccoli and cauliflower, expecting only to toss them in a puréed soup or stir fry, i had been hearing a lot of buzz about baked, or roasted, broccoli.  when i googled the topic i found it pinned with the phrase “best broccoli of your life,” so i made it that night and both my boyfriend and i agreed.  light years better than steamed or sautéed broccoli, i’m tempted to say i never want it any other way.

curry baked broccoli and cauliflower
about 1 lb broccoli crown
about 1 lb cauliflower crown
3 tbsp olive oil
1 tbsp coriander
2 tbsp cumin
2 tbsp turmeric
1 tsp kosher salt
1 tsp pepper
1/2 tsp cayenne pepper (optional)

choose nice big broccoli and cauliflower crowns that weigh about 1 lb total, if you can’t find one big enough you can get two or three that weigh that much.

chop the tops off and slice them into small pieces, leaving the thick stems behind.  you can cut up the stems and roast them the same way (they take a few minutes less to roast), i just don’t prefer that part so i save it for making broth. toss the broccoli and cauliflower pieces with the olive oil in a large bowl and set aside.

mix all the spices together seperately, using whole coriander and/or cumin seeds that are freshly ground if you can, it makes a huge difference in flavor.  and only add cayenne pepper if you like a little spice.  here you’ve got your own homemade curry powder, and you can multiply the portions if you want to keep some extra on hand.  of course there are lots of different ways to make curry powder so you can play with the proportions you prefer, whether you like more spice or more of a subtle, earthy flavor.

slowly toss the curry powder in with the broccoli and cauliflower, to assure an even coating.  evenly spread them out on a baking tray and roast at 425F for about 20-25 minutes, taking out and tossing every 5 minutes.

it makes the perfect side, but many nights i just eat a big bowl of this alone.  enjoy!

yields 3-4 servings as a side