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

cooking for luv raw vegan shiso soy wraps

30 Jul Raw Shiso Wraps – Two Ways (Vegan, Vegetarian, Gluten Free)

Raw Shiso Wraps - Two Ways When I came across the most gorgeous Shiso leaves I've ever seen at the market last week,  vibrant purple on one side and a deep green on the other, I bought three bunches (having absolutely no idea what to do with them at the time). Shiso is the Japanese name for an annual herb called Perilla, a leaf generally classified in the mint family that has slight citrus and basil notes as well. You can eat it raw or cooked, and I find as a general rule to use it anywhere you would use mint or basil. Since my over-purchase, I've made shiso miso soup, shiso tempura, pickled shiso, shiso cocktails, shiso salads, and more. The most successful of my experiments:  Shiso Wraps. Here are the recipes for two of my favorites, the first has a California market flair with goat cheese, apricots, almonds and jalapenos; the...

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cooking-for-luv-ricotta-crostini

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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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 - Brussels Sprouts, Kale, and Beet Raw Salad

26 Feb Raw Kale, Brussels, and Beet Salad: Confetti Style

RAW KALE, BRUSSELS, AND BEET SALAD: CONFETTI STYLE Yield: Serves 6 as a side, 2 for a mainTime: 20 Minutes Brussels Sprout haters will not know what hit them with this salad: the raw super thin slices give a fresh twist to the loathed veggie. This key to the success is the light and airy texture you get from a Japanese Mandolin (purchase online or at any Japanese market for about $25). You can come close to replicating the paper thin shreds with some killer knife skills, but the amount of time you save and the precision and consistency you get from the mandolin can’t be matched. Be VERY careful with the blade, it is extremely sharp!  IngredientsSalad1 Bunch of Lacinado/Dino/Tuscan Kale (about ¾ Lb)1 Lb Brussels sprouts (the larger the sprouts the better)1 Small Red Beet1/4 Small Red Onion (about 2 TBS)3 TBS Shredded Parmesan Cheese (optional)1/4 Cup Toasted Walnuts DressingJuice from 1...

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