Cooking for Luv Vegetarian and Vegan Recipes
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Recipes & Goodies

29 Mar Passover Matzah Lasagna with Pesto and Kale

Posted at 06:49h in Gluten Free, Main Course, Recipes, Sauces, Vegetarian Recipes 0 Comments

On Passover, I try not to cook with a ton of matzo since there are so many other amazing Passover friendly ingredients (I often find I cook recipes I normally make the rest of the year, really it's not so hard!) so I don't feel like I need matzo to make a meal satisfying. The one exception? Matzo Lasagna. I seriously can't live without it and make it at least twice every year. Somehow, the matzo in this recipe replicates the texture and taste of lasagna noodles pretty damn closely and soaks up all the flavor of your sauce making the "matzo taste" virtually disappear, and gives your brain that carbo-load comfort food signal that is missing in a lot of Passover meals. They keys to success? A really flavorful tomato sauce and a ton of it (you can make your own or just use an awesome store-bought version), the...

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13 Mar Jackfruit Posole Stew

Posted at 20:33h in Main Course, Recipes, Soups, Vegan Recipes, Vegetarian Recipes 0 Comments

Inspired by a traditional meaty Mexican Posole stew, this healthier vegan version develops a ton of flavor in a quick cook time. The hominy has an addicting flavor and texture, the canned beans cut the cooking and prep time, the mock chicken broth and chipotles brings the spice and flavor that the meat usually provides in the traditional version, the jackfruit looks and has the texture of  meat, and the toppings create an awesome crunch creating a somewhat salad soup hybrid. One of my favorite comfort foods, this stew is an easy and hearty one pot meal to warm your heart and soul. [yumprint-recipe id='74']...

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Cooking for Luv - Brussels Sprouts, Kale, and Beet Raw Salad

26 Feb Raw Kale, Brussels, and Beet Salad: Confetti Style

Posted at 04:07h in Raw, Recipes, Sides, Starters, Vegetarian Recipes 0 Comments

RAW KALE, BRUSSELS, AND BEET SALAD: CONFETTI STYLE Yield: Serves 6 as a side, 2 for a main Time: 20 Minutes Brussels Sprout haters will not know what hit them with this salad: the raw super thin slices give a fresh twist to the loathed veggie. This key to the success is the light and airy texture you get from a Japanese Mandolin (purchase online or at any Japanese market for about $25). You can come close to replicating the paper thin shreds with some killer knife skills, but the amount of time you save and the precision and consistency you get from the mandolin can’t be matched. Be VERY careful with the blade, it is extremely sharp!   Ingredients Salad 1 Bunch of Lacinado/Dino/Tuscan Kale (about ¾ Lb) 1 Lb Brussels sprouts (the larger the sprouts the better) 1 Small Red Beet 1/4 Small Red Onion (about 2 TBS) 3 TBS Shredded Parmesan Cheese (optional) 1/4 Cup Toasted Walnuts   Dressing Juice from 1...

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Cooking for Luv - Papas Tacos, Cumin Roasted Carrots, and Beer Braised Black Beans

21 Feb Papas Tacos with Mole, Roasted Cumin Carrots, & Beer Braised Black Beans for Two

Posted at 21:52h in Main Course, Recipes, Sides, Vegan Recipes, Vegetarian Recipes 0 Comments

An elegant and lighter take on a Mexican spread, this vegetarian meal is perfect when you're craving something south of the border without all the grease. And although it looks fancy, it is quite simple and can be made in under an hour.  I like to use Sprouted Corn Tortillas to add some extra nutrition to the meal, but any variety works. You can easily make this Vegan by leaving out the cheese and substituting Earth Balance or EVOO for the butter. Enjoy! xo- Stephanie Menu Main: Papas Tacos with Mole, Avocado, and Quick Pickled Onions Sides: Roasted Tri-Color Carrots with Cumin Seeds and Beer Braised Black Beans with Cilantro and Garlic   Roasted Tri-Color Carrots with Cumin Seeds Yield: Serves 2 Time: 25 Minutes   Ingredients 1 Bunch of Tri-Colored Carrots, quartered lengthwise then cut in half 1 Tablespoon of Cumin Seeds ¼ Red Onion, Sliced into ¼ inch strips 2 Tablespoons of EVOO 1 Tablespoon of Morton’s Kosher Salt   Directions Preheat Oven to 425 Toss all ingredients...

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Cooking for Luv - Blanching Broccolini

22 Jan It’s Easy Being Green

Posted at 23:07h in Tips & Tricks 0 Comments

It's Easy Being Green   My dad grew up loathing green vegetables. His mother cooked them to death, either heating canned greens or turning fresh vibrant broccoli, green beans, and asparagus to mush through excessive boiling. It took years of deprogramming by my mom and a budding love of cooking to discover that it wasn't the veggies that were the problem, but the old school cooking methods my grandmother brought to the table from her upbringing in England and the busy life of raising three boys in the 1950/60s. What he finally found was that it is so sublimely easy to make green vegetables retain their bright color, crisp texture, and incredible natural flavor that even the most novice of home cooks can produce a killer side of greens that will leave veggie haters asking for seconds. The secret weapon: Blanching.   The truth is, my grandma was on the correct path- boiling IS the...

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Cooking for Luv - Farmers Market Veggies

12 Jan Farmers Market Luv

Posted at 00:24h in Dating, Inspiration 0 Comments

 Farmers Market Luv This week I had the pleasure of dining with Heather, a truly fabulous woman, diehard foodie, and long-time team member of Maggie’s Farm- one of my favorite vendors at the Sunday Farmers Market on Main Street in Santa Monica. We got to talking about the laundry list of Farmers Market shopping pleasures and how it is truly a perfect day date destination. The Farmers Market is a sensual assault on the senses. The technicolor spectrum of the produce, the pungent smell of the herbs, the juicy burst of the fruit samples, the buttery texture of the leafy greens, the vibrant sounds of the crowd, the visual pleasure of seeing ingredients in their unpackaged/natural/gorgeous/naked state…I could go on forever. What could be a more amazing setting to share a chill hour or two with someone you love? When my guy and I head over on a lazy Sunday morning, we slowly...

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Cooking for Luv – Make a Menu and Schedule

03 Jan All About Timing

Posted at 00:40h in Advice 0 Comments

All About Timing (or, Timing: My Mortal Enemy) Timing is one of the biggest challenges for a cook (at any level) when entertaining any size group.  Getting your dishes to the right temperature at the right time for your guests is super stressful and tough, and it is something that only gets easier with time and practice. Even though I still struggle with it (often), I have put together some of my simple tips and tricks to help make your dinner party a stress-less and perfectly timed success!   WRITE OUT A MENU AND A SCHEDULE I can’t tell you how many times I have forgotten to serve one of my dishes, or missed the finishing step on a recipe because of the inevitable chaos that surrounds serving time. Making a menu for yourself with notes and timing will keep you focused, organized, and will save your butt time and time again. I usually scribble...

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Cooking for Luv - Lemons

01 Jan Cooking for Luv Ingredient Staples

Posted at 01:24h in Gear 1 Comment

There are a few things that I keep constantly stocked in my kitchen, no matter what the meal is I always seem to use some combination of them in every cooking session. Morton's Kosher Salt A little salt can elevate and intensify all the flavors in a dish. I prefer Kosher Salt over your garden variety table salt for a few reasons....

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31 Dec 6 Tips for a Hot Dinner Date at Home

Posted at 18:43h in Advice 0 Comments

Whenever I meet someone new, and IT is starting to cook, it makes ME want to cook. Admittedly, part of the appeal is the ease of accessibility to the bedroom--because, you know, I always like to crawl right into bed and have a good long sleep after filling my belly....

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30 Dec 10 Commandments of the At Home Dinner Date

Posted at 18:33h in Advice 0 Comments

There’s nothing more romantic than a dinner date a home. Without the distractions of a restaurant, all of the focus can be on you and your date. You’ll find that the conversation will be more comfortable and honest. And of course, women love men who can cook. But when you’re cooking for someone else, it’s like you’re putting on a little show, and the pressure can be a bit nerve-racking....

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