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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

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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.


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Tomato Miso & Scallion Gratin

10/5/2021

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This is a very simple and delicious way to incorporate end of season tomatoes into a quick and delectable side. Gratins are both a dish and a technique. They are made when you brown the top of a dish often using a combination of breadcrumbs, cheese and egg.  I typically find that the filling below the crispy crust is rich and creamy, a wonderful contrast. No complaints here but it's been mild in the San Francisco Bay Area and wanted to do something that was on the lighter, brighter side.

It's no secret that I am a HUGE fan of miso and try to incorporate it any which way that I can. By mixing the miso into the panko mixture you are turning up the dial on the flavor, specifically umami. That goes double for adding the Parmesan cheese. For best results, use the ripest, juiciest tomatoes that you can get your hands on.


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Leek & Potato Soup with Shiitake Bacon & Chives

3/12/2020

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Typically leek and potato soups are a bit on the heavier side. Starchy and solid, like a comforting sweater. I decided to lighten it up a bit by reducing the amount of potato used, blending in a light miso and finishing with fresh lemon. However, if I'm being honest, the whole thing is just a carrier for the shiitake bacon. Crispy, salty and super savory, this garnish is the showstopper. If you know anyone who claims to dislike mushrooms make these and help them see the light.

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