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

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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24 Jun Ricotta Crostini

Ricotta Crostini Yield: About 24 CrostiniCook Time: 30 Minutes I love appetizers, so much beauty and deliciousness in one to two bites (and who doesn't love eating things with their hands? )  When eating out, small plates and apps are one of my favorite ways to try a bunch of different things at a restaurant. When cooking, they are a fun way to experiment with new flavor combos.  These crostini are a great way to start off a dinner party while your guests wait for the main event, or a shining star for a cocktail party. My recipes listed here are just a sample of the unlimited possibilities,  get creative and play around with different cheeses, breads, spices, and toppings! Enjoy! xo Stephanie   IngredientsCrostini1 French Baguette, sliced diagonally and cut in half1/2 Cup Extra Virgin Olive Oil1 Teaspoon Kosher Salt ToppingsApple Honey Hazelnut CrostiniZest from 1 Lemon to Garnish1/4 Cup Toasted Hazelnuts1 Apple, thinly slicedHoney Lemon Ricotta Base Basil...

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06 Jun Asparagus, Boursin and Radish Salad

Asparagus, Boursin and Radish Salad Yield: Serves 2Cook Time: 10 Minutes This composed salad will wow your dinner guests in both presentation and flavors. The spicy bite of the raw radishes, the creamy tang of the Boursin, the fresh flavor of the grilled asparagus, the crunch and smoke of the Maldon smoked sea salt paired with a simple lemon vinaigrette is a perfect light starter for a summer meal! Enjoy xo Stephanie    Ingredients1/2 Pound Thin Asaparagus Stalks1 Lemon, Zested and then Juiced1/2 Cup + 1 Tablespoon of Extra Virgin Olive Oil1Teaspoon of Kosher Salt (+ more for blanching)2 Pinches of Maldon Smoked Sea Salt1 Package of Boursin Cheese, rolled into 1 inch balls2-3 Colorful Radishes, Stems Removed and Sliced Thin DirectionsBlanch your asparagus (directions here)Heat up a grill pan on high, toss asparagus in 1 tablespoon of EVOO and grill just long enough to get grill marks (about 2 minutes on each side)Make your dressing by strongly...

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03 Jun Carrot Top Pesto

Carrot Top Pesto Yield: 1 CupCook Time: 10 minutes I hate wasting all the beautiful greens that come atop my farmers market purchases, so I try to incorporate them into my dishes instead of tossing them. Try using your radish, beet, and carrot greens in place or in addition to your chards and kales- saute them, chop and toss raw in salads,  puree  to make sauces, or throw them in the juicer. My latest favorite? Carrot top pesto. I use it as a spread on crostini with a little shaved carrot twirl as garnish, a spread on sandwiches, as a base for roasted carrots, or a sauce for pasta. The recipe below is for a thick spread, to thin it out and make it saucier, increase the olive oil to taste. High quality oil is key since this is a raw preparation, so don't skimp (Almond oil is pricy- so you can...

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20 May Panko Fried Pickles

Panko Fried Pickles Yield: About 30 PicklesCook Time: 20 Minutes My Southern roots draw me to anything deep fried and I just plain LUV pickles, so these suckers are my perfect storm. Although I try to limit my fried food consumption these will always be an exception to my moderately healthy lifestyle. Crunchy, salty, garlicky, and just plain addicting- you can't just eat one. I bring these to every picnic and BBQ and after the initial "Fried Pickles, really? Um, I guess I'll try?" moment, the crowd goes wild and devours them all. Cut them in half to get more servings, or just make double the recipe- trust me, you'll need the extra! xo Stephanie Ingredients2 Jars of Claussen Garlic Dill Sandwich Slices1 Box of Panko Bread Crumbs1 Cup Flour6 EggsCanola OilKosher Salt DirectionsMake your breading station. One plate or tin of each: breadcrumbs, flour, eggs. Use only half of each ingredient at first, since you’ll inevitably get some goop...

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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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06 May Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar

Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar Yield: 2 Main, 4 SideCook Time: 10 MinutesI’ve been crazy busy lately, so have been turning to super simple chopped salads to get me through the day + I’m pretty obsessed with raw shredded kale so am always coming up with new combos to keep it from getting boring. This one is both fast and filled with kale goodness so it’s a new favorite- the toasted walnuts gives it some earthy crunch, the pink lady apple gives it some sweetness, the cheddar gives it some body and saltiness, and the honey mustard dressing gives it some tang.  For the dressing, I have given you proportions to make more than you probably need (I always get in dressing arguments with my mom- she likes really lightly dressed salads, I want them sopping- with this recipe you have enough to go...

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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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