I remember making this soup for the first time in the winter of 2015. It was my first year teaching, I had to wake up before the sun rose, and I had been sick for what felt like months from stress. At that time, I lived in a terribly insulated house with roommates, and weContinueContinue reading “Simple Japanese Breakfast Soup”
Tag Archives: nut free
Cassava Oat Pancakes
I first heard of cassava as an ingredient when I saw it on a bag of paleo pancake mix from Birch Blenders a few years ago. Since then, cassava has blown up into one of the new trendy flours you have to try. Cassava or yuca (not to be confused with the yucca shrub—ouch) isContinueContinue reading “Cassava Oat Pancakes”
Pumpkin Herb Pasta Sauce
This week was one of those weeks where I did not feel like cooking. This dragging feeling comes about once or twice a month for me and is usually worse in the fall when it becomes time to slow down and hibernate in my house. My brain, normally browsing Pinterest eagerly to see what myContinueContinue reading “Pumpkin Herb Pasta Sauce”
Soft Pumpkin Chocolate Chunk Oatmeal Cookies
As I began developing this recipe, I just heard Eleanor’s voice from The Good Place ringing in my ears saying “Ya basic!” (if you haven’t watched The Good Place yet, go watch it—it’s nominated for two Emmy awards). This is the time of the year when pumpkin everything floods grocery stores and restaurants. I haveContinueContinue reading “Soft Pumpkin Chocolate Chunk Oatmeal Cookies”
Food Lesson: Umeboshi Plums
You may have seen these wrinkly little plums as garnish in a bento box at a Japanese restaurant, on the inside of onigiri (filled rice balls), or simply placed on top of a bowl of plain rice—or maybe you have no idea what I’m talking about. Umeboshi plums, ume for short, are Japanese pickled plumsContinueContinue reading “Food Lesson: Umeboshi Plums”
Bahn Mi Spring Rolls
Today’s recipe was inspired by the show Street Food (on Netflix). I was watching the seventh episode, which focuses on street food in Vietnam, and I saw a vendor making a bahn mi sandwich. The process of cooking the meat for the sandwich took hours, but the assembly of the sandwich took seconds and lookedContinueContinue reading “Bahn Mi Spring Rolls”
Chili Lime Roasted Red Pepper Dressing
The end of summer always has an element of sadness to it. It’s time for everyone to dust off their beach feet, say goodbye to those juicy strawberries, and say hello to early Halloween advertising. Every year September seems to sneak up on me. It gives me that feeling that I forgot to do somethingContinueContinue reading “Chili Lime Roasted Red Pepper Dressing”
Dairy Free Yogurt Review
Yogurt used to be something I would eat with a spoon, slurp in GoGurt form, or, if I was lucky, drink in the form of Danimals smoothies as a kid. Recently, I’ve been noticing a probiotic phase sweeping the nation. Ads are urging me to take note of my gut health and badgering me toContinueContinue reading “Dairy Free Yogurt Review”
Italian-Inspired Breakfast Scramble
The Food Network brought my family together as a child. Together, we would be fascinated by the grill marks Bobby Flay would create on his steaks, the wacky chemistry done by Alton Brown on Good Eats, and the fantastical dishes on Iron Chef (the original, of course). Food Network was the spark that ignited myContinueContinue reading “Italian-Inspired Breakfast Scramble”
Basic Tofu Scramble
I find that tofu is one of the more daunting foods for those who don’t have much experience with it. I grew up just eating a block of it cold with soy sauce on top or cubed in my miso soup, but never had much experience otherwise until I decided to go vegan about 2ContinueContinue reading “Basic Tofu Scramble”
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