Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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Gluten Free

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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