August: Vegan Samosas with Mint Chutney

Samosas originated in the Middle East as early as the 9th century, then spread across Africa and Asia under a variety of names. The pastry dumplings are usually filled with a combination of potatoes, peas, lentils and spices, and are either baked or fried. This recipe comes from chef Melanie daPonte, a vegan personal chef located in Florida who posted these samosas on her blog earlier this summer.

Continue reading “August: Vegan Samosas with Mint Chutney”

May: Vegan Pho Broth

Outside of Vietnam, Seattle is one of the best places to find authentic pho noodle soup. In fact, the world’s largest bowl of pho can be found in the city’s International District! Dating back to the early 1900’s, pho is traditionally made with beef broth and rice noodles, and filled with a combination of vegetables, tofu, meat and garnishes. This savory veggie pho broth is filled with aromatic spices, and can be frozen to use as soup stock for any number of vegetarian recipes.

IMAG0759

Continue reading “May: Vegan Pho Broth”

January: Lentil Soup with Cumin and Lemon

I have a huge 3-ring binder filled with recipes that I collect: magazine pages from the doctor’s waiting room, labels torn from a can of beans, online articles and printed for inspiration or written down on scraps of paper. Some I have already tried and loved, but the rest I keep “just in case” of… what? The next time someone asks me, “Can you please bring this very specific dish that you’ve never made before?” That’s never going to happen. So in 2019, I’m going to dig through my binder and finally try all the recipes that I’ve been saving up.

imag0040

Continue reading “January: Lentil Soup with Cumin and Lemon”

August: Tofu Pad Thai

“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish.” – David Thompson

This pad thai doesn’t come from a proper cookbook, but it comes from my notebook where I keep recipes that I’ve torn out of magazines and newspapers, photocopies, printed out and written notes on, or jotted down on the back of receipts. The notebook has no order or theme, it’s just a jumble of flavors that looked good to me. It’s my favorite cookbook, and after many years, it’s fairly hefty with some favorite dishes. But there are a lot of dishes that I still haven’t tried yet.

IMAG4084_2

Continue reading “August: Tofu Pad Thai”

August: Chai-Spiced Yam Bruschetta with Crunchy Kale (Plum)

“A woman who can eat a real bruschetta is a woman you can love and who can love you.” – Nick Harkaway

I first encountered Plum when I was volunteering at KEXP 90.3 FM: before the radio station’s new home was built at Seattle Center, the major giving offices were located upstairs in the Armory, where the food court is. I stopped by Plum Pantry for pre-made salads and sandwiches on my way to my other job, but at the time I didn’t know it was part of a larger group of restaurants owned by Makini Howell. Today, the Plum brand encompasses a vegan bistro, bakery, food truck, pantry, catering and a cookbook. Although the Plum Pantry food is delicious, I’m excited to try something more elaborate.

Continue reading “August: Chai-Spiced Yam Bruschetta with Crunchy Kale (Plum)”