Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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Main Course

23 Jul Superfoods: The Natural Side of Energy (Vegan, Vegetarian)

I'm really excited to share my first published article and recipe, from the July "Green Energy" issue of Green Living Magazine. Read all about my favorite energy boosting Superfoods and make a delicious and nutritious vegetarian (or vegan!) breakfast with my Superfood granola bowl recipe (and have the fuel to run the stairs a few more cycles!)Enjoy!xo,Stephanie ...

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22 Jul Long Bean & Eggplant Coconut Curry

Long Bean & Eggplant Coconut Curry Yield: 2 ServingsTime: 20 Minutes I have always been obsessed with the Szechwan green beans at Chinese Restaurants. In the pre-online-recipe days, I tried and failed to re-create the dish but never got it quite right. The ah-ha moment finally came when I discovered two things. One, that at the restaurants I was not eating garden variety green beans but actually Long Beans, a type bean that is grown on a climbing vine (instead of on a plant like regular green beans), has more of the flavor and texture of a green bean-asparagus mix, and are usually 1 – 1.5 feet in length (which is why they are also known as Yardlong Beans.) Two, that using the technique of dry frying (where you deep fry the beans without any coating or batter and the high heat sucks out a ton of the interior moisture and breaks...

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16 Jul Vegan Mac n’ Cheese

Vegan Baked Macaroni and Cheese Yield: 8 Servings Cook Time: 40 Minutes I love cheese so much it hurts. So when I started dating a fussy cheese-hating guy a couple years ago I was convinced that due to our polar opposite thoughts on dairy products we would never have a chance in hell of making it. But alas, we fell in love, and as the years passed I became increasingly tired (and felt guilty) for creatively finding ways to sneak butter, cheese, milk, and cream into most of his food and started to come up with alternative ways to mimic my much-loved decadent dairy experience. Mac n' Cheese is high on my list of ultimate comfort foods, and one that I just wouldn't ban from the kitchen, so I set out to make a vegan version that wouldn't leave me missing the regular one (and wanting to smack him for how he was stifling...

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13 May Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth

Roasted Brussels Bowl with Crispy White Beans, Brown Rice, and Lemon Sage Garlic Broth Yield: Serves 2Cooking Time: 30 Minutes I inherited my hatred of Brussels from my dad, whose British mother believed veggies should be boiled and mushy- because of this I have stayed away for most of my life.  But, after trying a bunch of preparations over the past few years, from raw to fried, I have started to think these little sprouts and I may have a future together. My favorite for a while has been raw shredded Brussels salads, but I never truly got on board with roasted Brussels until recently when I had crispy roasted Brussels in a simple dashi broth at Superba Snackbar in Venice. The pairing of a flavorful both with the crispy sprouts was magical, and since then I have been experimenting with different broths to pair with my Brussels. This one is my...

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29 Apr Grilled Eggplant Parm with Hazelnut Arugula Pesto and Quick Roasted Tomatoes

Grilled Eggplant Parm with Hazelnut Arugula Pesto and Quick Roasted Tomatoes Yield: Serves 2Cook Time: 40 Minutes Traditional Eggplant Parmesan served over linguini is one of my favorite comfort foods, but for me, all the breading and frying and pasta makes it a special occasion indulgence type of meal. My answer to finding a way to eat it more often? Forgoing the steps that make it so heavy by turning it into a deconstructed grilled version. I pair grilled eggplant slices with a fresh light pesto, roasted tomatoes, a lot less cheese and oil, and lose the breadcrumbs and frying all together. Vegans, you can lose the cheese in the spread and the stack- it's still delicious and holds together because of the thickness of the pesto. You can also do an appetizer size version of this by using the tiny varieties sometimes found in the farmers markets when eggplant is in...

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22 Apr Mighty Green Vegan Couscous Bowl

Mighty Green Vegan Couscous Bowl Yield: 2 ServingsCook Time: 25 Minutes Spring has arrived and I can’t get enough of the vibrant greens that are sprouting up everywhere. A great option for a quick weekday dinner, this healthy mighty green vegan bowl packs a punch in bold colors and fresh flavor from 11 different shades of green- a feast for the eyes and belly! Enjoy with luv! Xo, S   Ingredients1 Cup Green Beans½ Cup Cooked Shelled Edamame1 Bunch Thin Stemmed Asparagus1 Cup Broccoli Florets½ Cup Shelled Fresh English Peas1 Cup Arugula1 Avocado, Diced1 Cup Pesto (See the Recipe Here , Vegans- sub nutritional yeast for the parm)Juice from 1 Lemon¼ Cup Pistachios2 Tablespoons Lemon Zest1 Tablespoon of Chives, thinly sliced¼ Cup of Micro Basil (optional)Pistachio Oil (optional)Kosher Salt2 Tablespoons Extra Virgin Olive Oil1 Package of Whole Wheat Couscous DirectionsCook couscous according to package instructions (super easy, only 5 minutes!)Blanch your asparagus (1 minute), broccoli (2 minutes),...

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Cooking for Luv - Soba Noodle Cake Recipe

15 Apr Soba Noodle Cakes with Pickled Watermelon Radishes, Sriracha Cashews, and Miso Snap Peas

Soba Noodle Cakes with Pickled Watermelon Radishes, Sriracha Cashews, and Miso Snap Peas Yield: 4 Cakes Cook Time: 15 Minutes (Plus 1 Hour for Noodle Setting, 25 minutes for pickling) I luv Soba bowls, so I often tend to make a huge batch of noodles at the beginning of the week to keep on hand in the fridge. One time, the day after overcooking a batch and storing them to deal with later, I found that my Sobas had formed a solid mass in the bowl I had left them in. A flash of inspiration to cut the noodles into cakes ensued, and this delicious dish was born! The crunchy-soft-spicy-salty-tangy components of this dish make my mouth happy, and it’s really pretty to boot.Ingredients 1 9.5 Ounce Package of Soba Noodles (I like the Hakubaku brand for its price point on organic, but others are fine too!) 3 teaspoons Kosher Salt 2 Cups Sugar Snap Peas 2...

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08 Apr Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme

Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme Yield: 4 Servings Cook Time: 50 Minutes One of my favorite comfort foods is the Italian dish of Polenta, a ground corn meal that when combined with a liquid (usually water, stock, milk, or cream) and simmered creates the most deliciously comforting base ready for serving with any sauce you would normally use with pasta. You’ve probably seen those little tubes of pre-cooked Polenta at the grocery store, and while I’ll use them in a pinch if I need perfect rounds for a quick fried polenta appetizer, there is no comparison to slow-cooking your own on the stove top. When you use milk or cream, it takes on a creamy and luxuriously soft consistency, when you use water or stock you can set it to make a molded version that is slice-able. I usually eat it creamy and topped with a rich tomato...

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Hip

01 Apr Hippie Hash

Hippie Hash Yield: 4 ServingsCook Time: 40 minutesWhile in college at The University of Michigan in Ann Arbor, the Fleetwood Diner ("The Hippest Little Diner in Michigan") was our go-to Sunday morning tradition to help cure our inevitable hangovers. Every single time, I ordered their incredible Hippie Hash- a griddle combo of hash browns, tomatoes, onions, mushrooms, and broccoli topped with a generous portion of feta. The addition of feta to hash browns was a life altering food discovery for me, and to this day whenever I end up out for breakfast I make a special request for feta on top of whatever hash the restaurant offers. When at home, I whip up this slightly more refined version of Fleetwood’s college student favorite.    My recipe calls for using one frying pan or griddle to cook (most of) the veggies in steps, so it’s not exactly a breakfast in a hurry recipe. I...

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