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

cooking-for-luv-carrot-top-pesto-with-roasted-carrots

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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cooking-for-luv-fried-pickle-recipe

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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cooking-for-luv-brussels-sprouts-bowl

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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cooking-for-luv-kale-walnut-apple-salad-recipe

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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cooking-for-luv-grilled-eggplant-parmesan-recipe

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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cooking-for-luv-mighty-green-couscous-bowl

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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Cooking for Luv- Polenta with Mushrooms

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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Passover Matzo Lasagna with Kale and Pesto

29 Mar Passover Matzo Lasagna with Pesto and Kale

Passover Matzo Lasagna with Pesto and Kale Yield: Serves 4Cook time: 30 minutes 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) I don't feel like I need matzo to make a meal satisfying. The exception? Matzo Lasagna. Somehow, the matzo in this recipe replicates the texture and taste of lasagna noodles pretty darn closely, and the matzo soaks up all the flavor of your sauce making the "matzo taste" virtually disappear. They keys to success? A really flavorful tomato sauce and a ton of it (I make my own, but to make this easier I am suggesting a jarred version), the proportions (usually more per layer than you would use in a regular lasagna) of ingredients on each layer, and the flavorful toppings. Not...

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