Pea shoots are wonderful. The flavor is just so damn…fresh. I picked up a bunch from my weekly trip the farmers market last weekend, and while my first thought was to serve them fresh with lemon juice on top of beet burgers, I ended up sauteing them, yet again, and the result was lovely. It was one … Continue reading »
Ah, The Farm Cafe’s Herb-Crusted Tofu Marsala. It’s been a while, but I swear, I’ve been on more than one awkward date where this dish owns my attention over the person sitting across the table. It’s Italian fine dining meets Northwest greatness meets home cooking meets a plate high in the running for my last … Continue reading »
The Story: Stuffed mushrooms were one of the first dishes I learned to pull off and share with guests as a vegan. Italian background, Italian food, check. I can still remember my mom pulverizering the filling in the food processor, and that flavor, which was nothing like the other foods I ate (admittedly, it was full of … Continue reading »
Continuing on my classy streak with a dinner pairing from the versatile 500 Vegan Recipes, which is by two lovely ladies I dig: Tofu Marsala and Sesame Kale It just may be the week of marsala. My variations from the original entrée recipe were the use of cremini mushrooms vs. button, and the addition of a wee bit of … Continue reading »
