Stephanie - cooking for luv
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Author: Stephanie

16 Apr Jackfruit Chicken Nuggets

These nuggets were probably one of the most difficult recipes I've ever developed: I went through at least 15 versions until I finally had a EUREKA! moment with this present version. Partly because one of the things I miss most as a vegetarian is fried chicken tenders dipped in my holy trinity of sauces: ranch, BBQ, and honey mustard so I had high standards and expectations, and partly because it is a damn hard thing to recreate out of a piece of fruit. I started out with the idea of using chunks of jackfruit, mostly the core part of the wedge, since when you bite into them they do highly resemble a chunk of chicken breast. And while it LOOKED cool, and the TEXTURE was awesome, every single variation still TASTED like a canned piece of jackfruit. I tried buttermilk marinating overnight, boiling in fake chicken broth, spice rubbing, salt...

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16 Apr Jackfruit Tuna Melts

When working to brainstorm my first class to teach at my favorite market/cooking school/Southern staples emporium, Southern Seasons, there was no doubt in my mind that I NEEDED to bring the glorious wonders of Jackfruit to the South. In my time here so far, I have yet to see jackfruit on a single restaurant menu, despite the fact that it's wildly available at the local Asian markets, Whole Foods, and Trader Joe's and it just breaks my damn heart. Now, North Carolina, and the South in general, is not known for their love of Vegetarianism (I even think there may be as many pigs as there are people here), but this little progressive triangle section of the state I'm living in does have a disproportionate amount of open minded crunchy-granola folks, and I do hope that translates to openness in the world of plant-based food. That said, I know I'll...

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16 Apr Jackfruit Guide: Which Brands to Buy, How to Prep them, and Four Recipes

I first fell in love with Jackfruit in Los Angeles, when I had a plate of shredded jackfruit atop a piping hot plate of nachos at Sage Bistro. After that moment, I sought out every dish I could find containing the mysterious exotic fruit, from tacos at Plant Food for People to curry at Samosa House, and everything in-between. I cleaned out the local Indian market every time they re-stocked, cried when my Whole Foods stopped carrying the cans and switched over to the pre-marinated brands in the refrigerator aisle, and was disappointed 9 times out of 10 when I ate it out at restaurants. I mastered my own Jackfruit BBQ pulled pork recipe and made it on camera for Follow Your Heart, cooked it for countless clients and friends, and made many a convert to the fruit along the way. But when I truly fell in love, was when...

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Grandma's Savory Cornbread

18 Jan Grandma’s Savory Cornbread

There are without doubt or argument to the fact, two die-hard schools of cornbread. Two sides of the fence that will never reconcile in their disgust when they take a bite of the other's prize-winning heart-pouring passed-down-for-generations recipe. Two simple positions that there is never a gray area: Sweet or Savory cornbread. My family lies squarely in the camp of savory cornbread (which works out quite well for me not having an ounce of a sweet tooth in my bones) and my Grandma's recipe would make a sweet cornbread lover go off on a rant with its onions and chili flakes and and salty butter and minuscule sugar to flour and cornmeal ratio. But damn if it doesn't make me swoon every single time. The ultra crispy crust created by the oil in the piping hot cast iron skillet and the loads of butter inside and slathered on top right before...

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07 Aug Oyster Mushroom Piccata

This recipe is hands-down the best recipe I have created in years. I often create a dish and then forget about it, or rotate it into my meals every couple of months since I'm always trying new things, but this one? I make them every couple weeks. I can't get enough of them! While I love them as is, they can be used in a bunch of different recipe variations: finish them with marinara and cheese and you have a killer chicken parm (obsessed with this version lately), slice them up and throw them in a wrap to make a crunchy chicken wrap, sandwich with some butter and herbs and make a version of kiev, top with a creamy mushroom sauce- the possibilities are endless! Try and find the largest oyster mushrooms you can for the best results, and trim the tough stems off to only use the petal looking...

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carrot dogs

31 Jul OMG Vegan Carrot Hot Dogs

I was first introduced to the world of carrot dogs at one of my favorite breweries in downtown Los Angeles, The Arts District Brewing Company. Not only do they make me swoon with really ridiculously good beer and Skeeball and giant Jenga, they have this little takeout window restaurant, Fritzi, that slings some of the most insane elevated bar food (alll the tots and sauces!!!), with some great veggie mains (carrot dogs, case in point). Unfortunately, when I recently went back to devour another one I discovered they had 86'd that epic smoky carrot dog from the menu (the horror!). After I got over the initial shock of my loss, I knew I had to master making those little suckers on my own since they were haunting my food dreams. Here's my version - and, hot damn, they are fire!   [yumprint-recipe id='106']   ...

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11 Jul Quinoa Stuffed Poblano Peppers

A healthy mashup of a Hungarian Stuffed Pepper and a Chile Relleno, this quinoa stuffed pepper makes a delicious meatless main dish with tons of protein! (Watch the quick how-to-video made for The Feed Feed here! ) INGREDIENTS 6 Poblano Peppers 4 Cups Cooked Quinoa (Overcooked so slightly mushy) 1 Cup Dried Cherries 1 Cup Chopped Roasted Salted Almonds 1 Cup Cojita Cheese (Optional) 1 Cup Chopped Fresh Mint 1 Tablespoon Kosher Sea Salt 3 Tablespoons Fresh Lemon Juice 1 Tablespoon Finely Minced Fresh Garlic INSTRUCTIONS PREP PEPPERS Roast poblanos over open flame (or under the broiler) until skin is completely blackened Place in a bowl and cover with plastic wrap for 10 minutes to steam the skins Gently peel skins off with your fingers Carefully slice a slit in the pepper along one of the indents and take out the seeds with your fingers Rinse off skin and seeds under the faucet STUFF AND COOK PEPPERS: Preheat Oven to 425 degrees Mix all remaining ingredients in a bowl, then pack...

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02 Apr Kimchi Shakshuka (Baked Eggs in Stewed Tomato Kimchi Sauce)

One of my favorite breakfasts (or breakfasts for dinner!) is the middle eastern dish Shakshuka. Translated as "all mixed up", shakshuka is this crazy delicious stewed onion, harissa (spicy sweet red pepper paste), tomato stew like dish with eggs cracked in, sometimes topped with some feta and herbs and baked to bubbly goodness and then served with crusty bread or pita. It's bomb and pretty damn addicting. Now, if you know me in real life or follow me on Instagram you may have figured out that I have an obsession with all things fermented and pickled, from yogurt to kombucha to krauts to kosher dills, and especially the delicious funky flavor bomb that is kimchi (korean fermented cabbage magic). Not only does it have the heath benefits that comes along with fermentation (gut balancing probiotics and vitamin goodness), but it also adds this spicy funky sour umami flavor to dishes that...

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27 Feb Dad’s Pork Dumplings, Gone Vegan

For a WASPy midwestern guy, my dad sure did make a mean pork dumpling (and mad latkes too, go figure). No matter how many he made, there never seemed to be enough (and in the rare occasion there were a few leftovers squirreled away, we would eat them cold for breakfast, nom nom nom!). The intense gingery flavor, the crunchy chewy texture, and the myriad dipping sauce options all command a visceral reaction of my tastebuds just on memory alone. Making the dumplings was an all-hands-on-deck family activity from start to finish, not only because of the sheer joy and warm fuzzy quality time it created, but also (because of what I now realize as an adult flying solo in the process) if you don't want to be sitting in the kitchen for HOURS, it takes many hands to crank out the massive amount of dumplings we always consumed.Now, I...

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peruano bean chili

26 Jan Vegan Peruano Bean Chili

’m a sucker for stews, especially when it’s cold and dreary outside. So when I found these little tiny adorable heirloom beans from the market and the farmer said he had just made some awesome refried beans with them, I was rreminded I hadn’t made chili in a hot minute and this recipe was born! I love cooking the beans directly in the chili so they soak up all the flavor goodness, but you can also sub the dried beans with drained and rinsed cooked canned beans, just use less water and cut the cook time to 30 minutes after you add them. You also don’t have to use Peruano (believe me, I’d never seen them before that day!) -use any dried bean variety your heart desires...

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