Ridiculously simple curry sweet potato soup (gf + v)


The weather here in the Bay Area has been so gloomy that I’ve been having to remind myself it’s almost June! Well, nothing goes goes better with cold gray weather than hot soup, so here is a recent one I came up with that is incredibly flavorful and so easy to make (in this one-pot recipe, the boiling water becomes the basis for the broth so you don’t have to waste water while California is plagued with a drought!). The curry gives it a little bit of heat and the coconut milk adds a light creaminess. Makes about 4 servings.

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No-bake lemon cheesecake bars (gf + v)


What to do when life gives you lots of [gorgeous, fragrant, yellow] lemons? Well, besides lemonade, I had to think of something… After studying lots of classic baked lemon bar recipes and not feeling inspired, I ventured into the raw realm, but those recipes were also missing something. I wanted something…light, creamy, lemony but not too sweet, and healthy too. So after some experimentation, I present to you this lovely springy/summery dessert. You don’t even have to turn the oven on. And the flavor is so rich and creamy, you won’t believe they’re vegan!

Makes one 11 x 7 small pan worth (about 8 servings). You will need a high powered blender to get the optimal filling texture, but it can all be done in a food processor if you don’t mind a little bit of graininess from the coconut. Adapted from The Organic Dietitian.

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Caramelized onion focaccia (dairy and gluten free!)


This recipe was inspired by some gorgeous purple onions (complete with lovely green leaves) that I found at the farmer’s market. There are few things that make your kitchen smell more mouth-wateringly delicious than onions caramelizing on the stove, and I think I have found one of them: the smell of fresh bread baking WITH caramelized onions on top of it! I have great news for you: this is one recipe where you will definitely not miss the gluten at all – this easily rivals any regular focaccia I have had. It takes a little bit of advance planning so the dough can rise, but this recipe is overall pretty easy and very well worth the impressive and delectable result. The trick to a very fluffy dough is the use of both yeast AND vinegar + baking soda for double rising power.

Makes one 9×13″ dish of focaccia (at least 4 servings). Recipe adapted from GreatBritishChefs.com. 

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