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

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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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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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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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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