Cooking for Luv Vegetarian and Vegan Recipes
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Recipes & Goodies

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 GarlicINSTRUCTIONS 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 faucetSTUFF 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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01 Dec Curried Roasted Kabocha Squash, Carrot, and Sweet Potato Soup with Purple Sweet Potato Labne Squiggle

I am super crazy with my soup preferences, bordering on soup-nazi level specificity. Like, I really really am not into smoothies masking as soups (please never serve me chilled strawberry soup, like ever) but I frickin' love a spicy gazpacho, and while I have to will myself to have a whole both of a broth-y soup when I'm sick, I can drink a cup of local farmer's market Dave's Korean vegetable broth from a giant mug on a cold day with a ridiculous smile but when I have Ramen + Pho + other clear soups I just end up just eating the fun stuff and leaving the broth behind. I love posoles and chilis and stews (especially because of all the fun stuff you get to pile on top), but above all, I just LOVE creamy blended soups (tomato bisque, vichyssoise, any curry with coconut milk, tortilla soup, on and on...

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02 Feb Carolina Panthers Hot Pimento Cheese n’ Collards Dip

Recipe #2 in my Super Bowl series for Fox Sports​, this time it's one for my family's home team: the Carolina Panthers! This Hot Pimento Cheese n' Collards Dip is a spin on one of my favorite dishes from home: pimento cheese! This gooey dip brings a bit of the south to that traditional baked artichoke spinach dip you're used to - and it's super easy to whip together for a crowd (and totally healthy with all those collards, right?)[yumprint-recipe id='97']...

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02 Feb Denver Broncos Pretzel Monkey Bread with Denver Stout Salted Caramel Sauce

One more for my Fox Sports Superbowl campaign, this one's all about celebrating the incredible craft brew culture in Colorado for those Broncos fans out there. I don't ever bake, but this is totally a dessert I can get behind (and this caramel sauce is the best thing I've ever made!). The pull apart bread is made easy with pre-made pretzel dough (you can use biscuit dough too) and made INSANE with a Denver Milk Stout Caramel sauce and crunchy Maldon sea salt flakes. Eat this one fresh out the oven for best consistency (doesn't keep too well, but honestly- it won't last more than 5 minutes without getting devoured).   [yumprint-recipe id='99']...

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