All posts tagged: mushroom

Zucchini Noodle Pad Thai

In 2011, I traveled to Thailand and my true love affair with Thai cuisine began. The explosion of flavors was unlike any Thai food I had experienced in the States. I couldn’t leave “The Land of Smiles” without uncovering the mysteries of those beautiful bright flavors–which prompted a bike ride to a little farm in the northern countryside to take a cooking class from a Thai chef. My friend Kristen & I experienced cooking Thai cuisine for the first time with local ingredients. Thai food is so satisfying because it awakens a symphony of flavor. Spicy, salty, sour and sweet, Thai cooks are masters of balancing the palate. No other dish showcases that magic like Pad Thai. Flash forward to 2016 and that adventure still finds its way into my kitchen. As a home cook and happa, I like to experiment with Asian cuisine but with a California twist. This is not surprising since I grew up with a Korean mother who would sneak rice and kimchi onto our dinner table to accompany any international cuisine from Italian pasta to Czech goulash. This Zucchini Noodle Pad Thai became an …

Spaghetti Squash “Pasta” (vegan & gluten free)

I like to celebrate February as the Month of Love: love for a partner, love for your family & friends, and most importantly, love for yourself. So for each week in February, I am going to share one of my recipes featuring a culture that shares my food philosophy: FOOD IS LOVE. Sharing Italian food is synonymous with romance–there’s something about Italian that makes you feel decadent and cared for. One delicious bite can make you feel like you’ve received a warm, passionate hug. Being present together over a shared meal “made with love” is what I want to entice you to do this month. My spaghetti squash “pasta” will impress anyone lucky enough to be your heart’s desire. This Italian feast-in-a-pot is the perfect centerpiece for your next gathering, be it a romantic date with a bottle of wine or a celebration with friends. Not only is it gluten-free and vegan, but it’s simple to make and extremely satisfying. Spaghetti Squash gets its name from its noodle-like texture when cooked. It is the perfect hearty base for a …

Chicken Vegetable Soup

Flu season is upon us and nothing “cures what ails ya” like homemade chicken soup.  Recent scientific studies show that chicken soup really does have more medicinal value than a lot of over-the-counter medicines that just mask symptoms versus aiding your body in healing.  In my recipe, every single ingredient is medicine–each delivering anti-viral, anti-inflammatory, anti-oxidant, immune-boosting magic. Coming from a Tex-Mex and Korean food background and now being a gluten-free Cali-girl home cook, my version of chicken soup includes all the standard components of this traditional wonder broth…with some delicious twists. I’m revealing all my secrets here to keep you in the best health for 2016 and beyond. All of our sirens & scoundrels need to be in premium health for this year’s coming adventures, so we’ll get past this flu season together!  First, let’s talk about the magic of all of these luscious ingredients: –Coconut oil is extremely anti-viral. –Garlic is also anti-viral, detoxes your body from heavy metals, aids in heart & bone health, is rich in manganese, vitamin B6 and that powerful vitamin C. –Ginger …

Cabin Feasting

With winter finally hitting Los Angeles, it’s time to plan your next cabin excursion with friends. We’re so lucky that in California we have a million options for local getaways where the cabin game runs strong. So if you’ve got a cool case of Cabin Fever coming on (and really, who doesn’t?), then go check out Idyllwild, Big Bear, Lake Arrowhead, Yosemite, Mammoth, the Sequoias…or all of the above! This week, we shared our recent New Year’s adventure to idyllic Idyllwild with you. One of our favorite parts was getting to stay at a beautiful snowy treehouse cabin in the woods with friends. The great thing about being tucked away in a secluded cabin somewhere for a few days is that you get full permission to rest, relax and rejuvenate. Sacred time to just unplug, hunker down and, of course…chow down. And that’s really our favorite part. Grab your gang, have everyone bring some groceries to cook up their favorite mountain meal and enjoy a weekend of culinary adventuring. On our Idyllwild trip, we hit …

Breakfast Baked Potato (with Vegan Option)

This December, I woke up one morning and decided I wanted to combine my two favorite deep-winter comfort foods: baked potatoes and breakfast eggs. And just like that, my Breakfast Baked Potatoes were born. I began serving them to friends as December got chillier & chillier, culminating at our New Year’s cabin getaway to Idyllwild. It’s such a simple dish, but people lose their minds over it. We seriously had people moaning at the breakfast table. Plus, it’s the perfect hearty meal that easily keeps you going all day long while satisfying you deep down into your soul. The following recipe is how I like to make it, but feel free to experiment with ingredients and make it your own. Serves 6 INGREDIENTS ~ 6 medium-large Russet or Yukon Gold potatoes 6 organic eggs 1 large white or yellow onion 1 carton of cherry tomatoes 1 carton of mushrooms 1 bag of fresh spinach leaves 1-2 garlic cloves (optional) Olive oil Salt & pepper to taste ASSEMBLY ~ Preheat oven to 350°. Rinse and scrub …

Vegan Roasted Vegetable Stew

This weekend I was cooking for our Women’s Meditation Retreat in Big Bear. With the beautiful blanket of white snow outside our log cabin windows, it finally felt like winter had arrived in California. In honor of the holidays coming up and the brisk air outside, I wanted to ring in the season with a hearty stew to warm the soul and belly. I experimented with making this stew vegan to accommodate the dietary restrictions of some of our attendees. With some toasted gluten-free garlic bread on the side, this veggie stew was a warm delicious hug in a bowl. This could be a perfect addition to your holiday menu as we step into the season of sharing, gathering and feasting. Makes 6 Ingredients 2 sweet potatoes 2 zucchini 4 carrots 1 butternut squash 4 stalks of celery 1 onion 1 cup de-stemmed kale 5 mushrooms 1/2 can of chickpeas 6 cloves garlic 1/4 cup chopped ginger root olive oil salt & pepper to taste avocado & cilantro to garnish Instructions Preheat oven to 425 degrees. …