HEDONIST IN MODERATION
  • Home
  • Recipes
  • Wellness
  • Classes & Events
  • Work with Me
  • About
  • Contact
Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

Welcome. I’m so glad you are here.

Chocolate Tahini Cups with Miso

6/25/2022

0 Comments

 
Picture
These are like the chocolate peanut butter cups of my youth but far more sophisticated. For one, the main ingredient is not sugar, rather it is dark chocolate. Another difference is that I wanted to use tahini which has a decidedly more savory and nutty flavor than peanut butter. Of course, I am rarely one to not add miso when I could have miso. If the old adage of “you are what you eat” is true then I suspect I am 5.2% miso… not too shabby for a condiment. 

Some advice: they might look set but they aren’t if you try to peel the muffin cup away and the chocolate sticks. Wait another hour. You’re almost there. I intentionally do a poor job cleaning the bowls so that I can have a pre-proper cup snack.


Read More
0 Comments

Sourdough Ricotta Pancakes, Two Ways: Sweet & Savory

5/14/2022

0 Comments

 

When it comes to pancakes you can usually find me on team savory more than team sweet. With these recipes you don’t have to choose. 

I like this batter to sit for a few hours on the countertop before I cook it. It makes the final product more digestible and gives it more of a fermented tang. However, if you would like pancakes in the morning, I would recommend letting the batter ferment overnight in the fridge. It should keep there for several days… pancakes on demand! 

Consider this pancake recipe a template, a basic primer that you can doctor up anyway you see fit. Chop up some kimchi and scallions and serve with a sesame soy dipping sauce. Tuck in some mixed berry jam along with a generous amount of lime zest. And there is certainly nothing wrong with the classic combination of a generous drizzle of maple syrup and some salty butter. Extra butter on mine, please.

Read More
0 Comments

Strawberry Shrub

4/30/2022

0 Comments

 

Shrubs are an easy way to preserve a glut of produce and to extend the flavors of fleeting seasons. I marvel at just how much this shrub really does taste like a strawberry! It takes me back to going berry picking in the summer with my family and channels the free-wheeling days of late spring, early summer. 

Having a shrub on hand allows you to assemble a sophisticated, refreshing and fun beverage within seconds. I love tossing a tablespoon or two into my water bottle when I go for a hike or adding a shot to sparkling water for an afternoon cocktail. 

Please note that the amount of apple cider vinegar is merely a suggestion. If your berries are on the sour side, you will likely want to use less. If they are sweet, you may wish to pour in more. Let your preferences and good judgment guide you.

Read More
0 Comments

Strawberry and Mint Toast with Balsamic Reduction and Pink Peppercorns

4/23/2022

0 Comments

 
Picture

Since this recipe is so simple you want to use the best of everything in it. Only the ripest, most beautiful strawberries should make the cut. Use true balsamic vinegar for the reduction, not a cheap imposter that has had thickeners and coloring added to it. The olive oil should be fruity and have just a touch of piquancy. And don’t even think about using a slice of sandwich loaf. You want a sturdy bread that has been baked with love and skill.

Read More
0 Comments

Tepary Bean Salad with Nopales and Tomatillos

3/31/2022

0 Comments

 
Picture
Picture

During my recent trip to Tucson Arizona I was able to buy several bags of tepary beans from one of the local health food stores. This was one of the few items that I knew I had to purchase while in town. I’ve used tepary beans before but have trouble sourcing them in Berkeley. Why go to all the trouble for just legumes? Simple. These small beans hold their shape after they are cooked making them ideal for salads, pilafs and toasts. They range in colors from black to white to mahogany and are mildly sweet with a smooth and creamy texture.

Nopales are another ingredient that I’ve become quite partial to but don’t cook enough with it. They are tart, with a crisp texture and can be eaten both raw or cooked. Don’t let their prickly exterior put you off. You can find them sold at many Mexican stores with their thorns already removed.

Read More
0 Comments
<<Previous

    Categories

    All
    Apples
    Asparagus
    Autumn
    Avocado
    Baked Goods
    Barley
    Beans
    Beets
    Bread
    Breakfast
    Cheese
    Chocolate/Cacao
    Coconut
    Condiments
    Dessert
    Drinks
    Fennel
    Fermentation
    Gluten Free Baking
    Herbs
    Indian
    Indian Flavors
    Indonesian
    Korea Flavors
    Leafy Greens
    Leeks
    Miso
    Mushroom
    Mushrooms
    Nut Butter
    Nuts
    Peppers
    Potatoes
    Salads
    Sauces
    Sea Vegetable
    Seeds
    Sides
    Snacks
    Soup
    Spring
    Summer
    Sweet Potato
    Tomatoes
    Vegan
    Walnuts
    Winter
    Zucchini


    RSS Feed

  • Home
  • Recipes
  • Wellness
  • Classes & Events
  • Work with Me
  • About
  • Contact