Arugula Mint Pistachio Pesto
The night before my cousins returned to the homeland, I stopped by to say goodbye and a few hours later, I walked out with a HUGE bag of...
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FEDELICIOSO | FEDELICIOUS
Basic Raw Cashew Cream
Inspired by my favorite vegan Mexican restaurant in San Francisco, Gracias Madre, I give you vegan crema. I don’t pretend it is an...
Chile Poblano Rajas
Rajas are one of my all-time favorite Mexican dishes. They are a part of any meal - breakfast, lunch, brunch, dinner, after hours - and a...
Kale, Zucchini, Miso Saute with Tahini
This is a hearty, one-pot dinner, that comes together quickly (especially if you keep cooked quinoa in the fridge like I do - it seems to...
Zucchini Bake with Salsa Verde
A side dish that’s bursting with flavor and great way to use the abundance of zucchini during summer. This is an adaptation of a Food52...
Banana Ice Cream (Peanut Butter Chia Sundae)
Readers, meet banana ice cream. Banana ice cream, meet readers. This is a one-ingredient "ice cream" that you can make in 2 minutes, no...
Chipotle Scented Beans, Poached Egg
This was inspired by a brunch dish at Calafia (my favorite restaurant in Palo Alto). The beans are super smoky from the chipotle, the...
Red Lentil and Red Curry Soup
My mom says in Ayurvedic medicine there are two types of people: those drawn to cold food, those drawn to hot food. Trained individuals...
Whole Roasted Cauliflower
I have yet to meet someone that doesn’t love this dish. The original recipe is from Domenica, a restaurant in New Orleans, and was...
Kale, Zucchini and Curried Chickpea Sautee
After being on the road I came back home to find a sorry looking kale bunch, green zucchini and half a yellow onion. They were spared the...
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