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

29 Mar Passover Matzo Lasagna with Pesto and Kale

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 Vegan Posole Stew

Inspired by a traditional meaty Mexican Pozole 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 Soyrizo brings the spice that the chilies and meat usually provide in the traditional version, and the toppings create an awesome crunch. 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 - 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

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- StephanieMenu Main: Papas Tacos with Mole, Avocado, and Quick Pickled OnionsSides: 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 2Time: 25 Minutes Ingredients1 Bunch of Tri-Colored Carrots, quartered lengthwise then cut in half1 Tablespoon of Cumin Seeds¼ Red Onion, Sliced into ¼ inch strips2 Tablespoons of EVOO1 Tablespoon of Morton’s Kosher Salt DirectionsPreheat Oven to 425Toss all ingredients...

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