Brown rice with broccoli and gomashio, hoisin glazed tofu; in the back, a suribachi I first learned about gomashio when my Mom was on…
Chermoula sauce (served on a vegetable tagine and couscous) I hereby nominate chermoula as the “it” sauce for 2010. (I’m pretty sure last year it…
Vegetarian potstickers (aka gyoza) The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over…
Spicy Mango Salad with Shichimi Togarashi The seasoning for this mango salad was inspired by shichimi togarashi (or the very similar nanami togarashi), a spicy…
Thai tofu salad (yam taohu) Thai salads (yam) are tremendously refreshing, full of the bright flavors of herbs, citrus and chili peppers, balanced with…
Eggplant in a kaffir-lime scented coconut-milk curry Today's dish is a coconut milk-based curry, with some, but not all of the same ingredients you would…
Vegetarian tamales with a red chile portabella filling Tamales have got to be one of my favorite things to make and eat. Sure, they are…
Roasted cauliflower salad with white beans Roasted cauliflower is a staple side-dish in my house. We all love that caramelized flavor. And because cauliflower keeps…
Stringozzi con funghi (pasta with mushrooms) Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within…
Tiny eggplant, rubbed with spices and ready to roast I didn’t have a definite plan when I picked up these gorgeous little eggplants, I…