Category Archives: Cooking Tips

Treating Noodles like a Slab of Bread

Treating noodles like a slab of bread, topped with pesto and served with a garden fresh salad for a delicious lunch. Some pesto’s are thin; some are oily and others like a sauce. My pesto is thick, more like a spread, a dip and of course yummy on pasta. Today, I made a Vegan Pesto from organic garden fresh kale and wild fresh nettles that was plentiful in my garden. I also added some fresh organic basil, hemp seeds, walnuts, garlic scapes, virgin olive oil and ume vinegar. I love nuts and seeds, and have made pesto with almonds, sunflower seeds and even hazelnuts. Hemp seeds and walnuts pack a wallop of omega 3’s healthy fats. Hemp seeds are a complete protein, high in fiber, vitamins and minerals, a super food. The garden fresh salad with nasturtiums and some local goat feta creates a delicious gluten free, vegetarian rainbow lunch.

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Cooking Tips to Make Greens in Tahini Sauce

Greens in a Garlic Tahini Sauce with Tofu

Greens in a Garlic Tahini Sauce with Tofu. Umeboshi vinegar adds a delicious lemony and salty flavor to the sauce of this nutritious, quick and easy non dairy, vegan dish. Here I am demonstrating how to push the greens aside in the pot when adding organic tahini to the greens and tofu. Thanks to Pat Antaya6 for coming to my hands on vegetarian cooking class for health and longevity and taking this photo.

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Teaching the Art of the Stir Fry

Teaching How to Make Stir Fry Tempeh and Vegetables in a cooking class

Demonstrating how to make an Asian stir fry tempeh with vegetables in one of my hands on vegetarian cooking classes. First, melt virgin coconut oil, Next add your spices: grated ginger and chopped garlic. Add and stir in a tablespoon of tamari and mirin (sweet rice cooking wine) or maple syrup along with slices of tempeh. Once the pan dries, add some water for a juicy, flavorful dish. Next add colorful vegetables like carrots, green cabbage, and celery. In my cooking classes, I teach that you can change the combination of seasonal vegetables all year long for infinite varieties of tasty Asian vegetable stir fry dishes. I also offer cooking tips for you to invent your own recipe variations. Once you understand which ingredients go in first, second and third, you can design your own stir fries based on your local harvest. Eat well and have fun.

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Organic Flavored Oils w/Fresh Herbs & Spices

organic herbs and spices make a delicious flavored oil

When I first learned how to make my own organic flavored oils with fresh herbs, spices, edible flowers, and wild foods, about 30 years ago, I was so in love with them I just about stopped using my usual organic sesame and extra virgin olive oils. The first flavored oil I made was basil oil, which I drizzled on salads, soups, and steamed vegetables. Then I began cooking with it, using it to sauté and roast vegetables and even to fry eggs. I added it to sauces and used it as a dip for bread, as well as a marinade for sun-dried tomatoes and grilled eggplant. Continue reading

Chocolate Chocolate Chip Waffles

Eating Chocolate Chip Waffles with Emily

Fun to eat chocolate chocolate chip waffles with my daughter Emily. I like the chocolatey flavor of teff flour. Adding either organic, fair trade, cocoa and cacao make delicious waffles. I also added super foods maca and lucuma to power us through our day. Organic maple syrup, chocolate chips and vanilla extract makes sweet waffles that we love eating with our hands like muffins. Good morning breakfast!  Continue reading