Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
34
archive,tag,tag-vegetarian,tag-34,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

vegetarian Tag

16 Apr Jackfruit Chicken Nuggets

These nuggets were probably one of the most difficult recipes I've ever developed: I went through at least 15 versions until I finally had a EUREKA! moment with this present version. Partly because one of the things I miss most as a vegetarian is fried chicken tenders dipped in my holy trinity of sauces: ranch, BBQ, and honey mustard so I had high standards and expectations, and partly because it is a damn hard thing to recreate out of a piece of fruit. I started out with the idea of using chunks of jackfruit, mostly the core part of the wedge, since when you bite into them they do highly resemble a chunk of chicken breast. And while it LOOKED cool, and the TEXTURE was awesome, every single variation still TASTED like a canned piece of jackfruit. I tried buttermilk marinating overnight, boiling in fake chicken broth, spice rubbing, salt...

Read More

16 Apr Jackfruit Tuna Melts

When working to brainstorm my first class to teach at my favorite market/cooking school/Southern staples emporium, Southern Seasons, there was no doubt in my mind that I NEEDED to bring the glorious wonders of Jackfruit to the South. In my time here so far, I have yet to see jackfruit on a single restaurant menu, despite the fact that it's wildly available at the local Asian markets, Whole Foods, and Trader Joe's and it just breaks my damn heart. Now, North Carolina, and the South in general, is not known for their love of Vegetarianism (I even think there may be as many pigs as there are people here), but this little progressive triangle section of the state I'm living in does have a disproportionate amount of open minded crunchy-granola folks, and I do hope that translates to openness in the world of plant-based food. That said, I know I'll...

Read More
Grandma's Savory Cornbread

18 Jan Grandma’s Savory Cornbread

There are without doubt or argument to the fact, two die-hard schools of cornbread. Two sides of the fence that will never reconcile in their disgust when they take a bite of the other's prize-winning heart-pouring passed-down-for-generations recipe. Two simple positions that there is never a gray area: Sweet or Savory cornbread. My family lies squarely in the camp of savory cornbread (which works out quite well for me not having an ounce of a sweet tooth in my bones) and my Grandma's recipe would make a sweet cornbread lover go off on a rant with its onions and chili flakes and and salty butter and minuscule sugar to flour and cornmeal ratio. But damn if it doesn't make me swoon every single time. The ultra crispy crust created by the oil in the piping hot cast iron skillet and the loads of butter inside and slathered on top right before...

Read More

02 Apr Kimchi Shakshuka (Baked Eggs in Stewed Tomato Kimchi Sauce)

One of my favorite breakfasts (or breakfasts for dinner!) is the middle eastern dish Shakshuka. Translated as "all mixed up", shakshuka is this crazy delicious stewed onion, harissa (spicy sweet red pepper paste), tomato stew like dish with eggs cracked in, sometimes topped with some feta and herbs and baked to bubbly goodness and then served with crusty bread or pita. It's bomb and pretty damn addicting. Now, if you know me in real life or follow me on Instagram you may have figured out that I have an obsession with all things fermented and pickled, from yogurt to kombucha to krauts to kosher dills, and especially the delicious funky flavor bomb that is kimchi (korean fermented cabbage magic). Not only does it have the heath benefits that comes along with fermentation (gut balancing probiotics and vitamin goodness), but it also adds this spicy funky sour umami flavor to dishes that...

Read More

27 Feb Dad’s Pork Dumplings, Gone Vegan

For a WASPy midwestern guy, my dad sure did make a mean pork dumpling (and mad latkes too, go figure). No matter how many he made, there never seemed to be enough (and in the rare occasion there were a few leftovers squirreled away, we would eat them cold for breakfast, nom nom nom!). The intense gingery flavor, the crunchy chewy texture, and the myriad dipping sauce options all command a visceral reaction of my tastebuds just on memory alone. Making the dumplings was an all-hands-on-deck family activity from start to finish, not only because of the sheer joy and warm fuzzy quality time it created, but also (because of what I now realize as an adult flying solo in the process) if you don't want to be sitting in the kitchen for HOURS, it takes many hands to crank out the massive amount of dumplings we always consumed.Now, I...

Read More
peruano bean chili

26 Jan Vegan Peruano Bean Chili

’m a sucker for stews, especially when it’s cold and dreary outside. So when I found these little tiny adorable heirloom beans from the market and the farmer said he had just made some awesome refried beans with them, I was rreminded I hadn’t made chili in a hot minute and this recipe was born! I love cooking the beans directly in the chili so they soak up all the flavor goodness, but you can also sub the dried beans with drained and rinsed cooked canned beans, just use less water and cut the cook time to 30 minutes after you add them. You also don’t have to use Peruano (believe me, I’d never seen them before that day!) -use any dried bean variety your heart desires...

Read More

01 Dec Curried Roasted Kabocha Squash, Carrot, and Sweet Potato Soup with Purple Sweet Potato Labne Squiggle

I am super crazy with my soup preferences, bordering on soup-nazi level specificity. Like, I really really am not into smoothies masking as soups (please never serve me chilled strawberry soup, like ever) but I frickin' love a spicy gazpacho, and while I have to will myself to have a whole both of a broth-y soup when I'm sick, I can drink a cup of local farmer's market Dave's Korean vegetable broth from a giant mug on a cold day with a ridiculous smile but when I have Ramen + Pho + other clear soups I just end up just eating the fun stuff and leaving the broth behind. I love posoles and chilis and stews (especially because of all the fun stuff you get to pile on top), but above all, I just LOVE creamy blended soups (tomato bisque, vichyssoise, any curry with coconut milk, tortilla soup, on and on...

Read More

02 Feb Carolina Panthers Hot Pimento Cheese n’ Collards Dip

Recipe #2 in my Super Bowl series for Fox Sports​, this time it's one for my family's home team: the Carolina Panthers! This Hot Pimento Cheese n' Collards Dip is a spin on one of my favorite dishes from home: pimento cheese! This gooey dip brings a bit of the south to that traditional baked artichoke spinach dip you're used to - and it's super easy to whip together for a crowd (and totally healthy with all those collards, right?) [yumprint-recipe id='97']...

Read More

02 Feb Denver Broncos Pretzel Monkey Bread with Denver Stout Salted Caramel Sauce

One more for my Fox Sports Superbowl campaign, this one's all about celebrating the incredible craft brew culture in Colorado for those Broncos fans out there. I don't ever bake, but this is totally a dessert I can get behind (and this caramel sauce is the best thing I've ever made!). The pull apart bread is made easy with pre-made pretzel dough (you can use biscuit dough too) and made INSANE with a Denver Milk Stout Caramel sauce and crunchy Maldon sea salt flakes. Eat this one fresh out the oven for best consistency (doesn't keep too well, but honestly- it won't last more than 5 minutes without getting devoured).   [yumprint-recipe id='99']...

Read More

07 Dec Turnip and Tater Latkes

Every year I try to have a new take on latkes at the Chanukah table, and since I'm usually home in North Carolina when creating these recipes, inevitably they have a southern spin. Sometimes they're just a twist on the traditional (check out my latkes with southern style milk gravy recipe), sometimes they're horrible and weird, and sometimes they just wind up just perfect and become an instant favorite tradition for the coming years like this recipe. These turnip and tater latkes are mostly turnip and turnip greens (lending a lot of nutritional goodness not often found in the traditional potato guys and an earthy vegetal flavor not often found in the super sweet carrot or sweet potato versions) with a little potato to mellow that mighty turnip punch. You can leave out (or use the low end measurement) of the red pepper flakes if you're not into spice, but...

Read More