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

03 Aug Roasted Watermelon “Salmon” with Avocado Crema and Cucumber Radish Chop

Want to blow your dinner companions minds? Serve them up this magical feat of culinary trickery. These slabs of watermelon have been transformed in texture and flavor with just a little spin in the oven, and actually come out looking so much like a piece of salmon that people have to do a double take when you tell them it's fruit. Topped with crunchy spicy chopped veg and a bright avocado crema, you'll have a light and gorgeous starter course that is a perfect summer alternative to the traditional watermelon salad.[yumprint-recipe id='83']...

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27 Jul Bucatini with Basil Cashew Cream Sauce + Sweet Corn

I love indulging in creamy comforting pasta dishes, but my body doesn't always think that's such an incredible idea- especially during bikini season. The cashew cream base in this recipe mimics all the delectable happy signals to your mouth and brain that a traditional high fat dairy cream sauce does, but without the extra cellulite (hooray!) and the basil and farm fresh sweet corn brings summer right to your plate. You can use any pasta you'd like (even zoodles for a super guiltless version!), but in my book organic Bucatini can't be beat here. Go forth and conquer that beach body!  [yumprint-recipe id='82']...

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20 Jul Rainbow Carrot + Tarragon Ricotta Tart

The breathtaking beauty of the hundreds of rainbow carrots at the farmers market never stops amazing me, so I thought it was about time to promote them from their usual side-dish status and get them front and center as a main course dish (nobody puts baby in the corner!). Behold the carrot ricotta tart: simple, stunning, and ready for its starring roll in your next meal! [yumprint-recipe id='81']...

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13 Jul Cauliflower Popcorn

I've been working with a new family that is partially populated by three vegetable-hating kids. Over the course of the past couple of months, I have stealthy slipped broccoli, spinach, eggplant, mushrooms, kale, peas, zucchini, and carrots successfully into their meals- but this cauliflower recipe is by far the winner in my book since they will actually devour a vegetable in it's un-hidden form. By breaking the cauliflower florets into tiny popcorn-sized pieces, tossing it with butter and parmesan cheese (or vegan butter and nutritional yeast for their vegan dad), and calling it by a fun approachable name, they get excited about something that would otherwise be pretty scary! You'll want to take them out of the oven before they get too caramelized or brown (the color and depth of flavor can be a little too much for little palates) but if you're making these for adults keep them in an extra...

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06 Jul Garlic Dill Fridge Pickles

Pickles are one of my favorite foods in the universe, and even though you can pickle any vegetable, fruit, or nut and I will go bonkers over it - nothing beats the classic garlic dill (especially in my famous fried pickles recipe). The crazy part? They are SO easy to make. Like 15 minutes from grocery bag to jar and you will never buy a store bought pickle again easy. All you need is to boil up a brine, trim your kirbys (the famous pickling cucumber), throw everything in a jar, and stick them in the fridge for a few days and you have transformed the humble cucumber into something with massive pickle power!A couple of tips:1. Slice a tiny (like an 1/8 of an inch tiny) bit of the blossom end off of your cucumber. If the blossom isn't attached anymore, you can find it on the opposite end...

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29 Jun Scored Corn

This recipe was one of the first dishes I remember falling (hard) for as a kid. It fell into the same category in my house as pan-fried pork dumplings- no matter how much you made, there was NEVER enough (how a family of four ate 60 dumplings in one sitting is beyond me- but they were just that good). The recipe name Scored Corn is my dad's OG title for this dish, since he would carefully slit down every row of corn with a sharp knife, then deftly scrape out all the insides of the kernels leaving the outer layer still on the cob. I am far to impatient for that type of precision, so I have modified his technique to just scrape the cob and carry the outer bits along for the ride (it's more rustic that way, right? ;)) It is a messy task- you'll have corn milk...

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22 Jun Beet Kombucha Lemonade with Ginger Rosemary Sugar

I'm pretty obsessed with Health-Ade's kombuchas. Their beauty lies in the simple, no-fuss, bold vegetable and fruit flavors like Pink Lady Apple, Carrot, and my absolute favorite: Beet. The earthy and sweet flavor of the beets marries so well with the bubbly tang of the fermented tea, and the color is just out of this world. When combined in this recipe (a la Arnold Palmer style) with sour lemons, spicy ginger, sweet honey, and bright rosemary- this probiotic gem gets taken to a whole new level. Spike it for an alcoholic treat at your summer BBQs or keep in virgin for a refreshing drink fit for any occasion![yumprint-recipe id='77']...

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Cooking for Luv Wrinkled Potatoes with Olive Crack Sauce

08 Jun Wrinkled Potatoes with Black Olive Crack Sauce

I first experienced wrinkled potatoes, or Papas Arrugadas, at José Andrés' Bazaar restaurant in Los Angeles a few years ago, and they absolutely BLEW MY MIND. Something so simple, tender baby boiled potatoes, transformed by a crusty layer of salt on the exterior and an exceptionally tasty sauce. I've been making them ever since, but had a next level experience with them on my recent trip to Spain at a tiny restaurant in Barcelona called La Gilda because of what I can only call Crack Sauce. As a person who lives for sauces, dressings, and dips, this little bowl of creamy olive based sauce sitting in a pool of ultra spicy olive oil literally caused me to LICK THE BOWL (one of the perks of traveling alone- nobody to judge you from across the table). The owner wouldn't tell me what was in it and my only clue was from...

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