February 2010

21 Day Cleanse Diet Wrap Up

February 26, 2010

Many of you have been following along with the 21 Day Cleanse Diet I’ve been doing. You’ve seen the vegan recipes. You’ve heard the highs and lows, the trials and tribulations. Now here’s the recap. I did it! Three whole weeks and I stuck to the plan without faltering. No sugar, no alcohol, no caffeine, […]

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I Cook Because…

February 24, 2010
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Respected food writer Michael Ruhlman recently wrote an interesting blog post about why he cooks and threw down the gauntlet to other bloggers to “spell it out” why we cook. I cook because: Because I love it, plain and simple. I love food, eating and almost everything that surrounds it. This extends to my other passion, […]

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Tofu Tacos (a la Kogi BBQ)

February 22, 2010
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I never thought these words would ever come out of my mouth; “Oh my God, these tofu tacos are so good!” But that was before the 21 day Cleanse Diet, before I was desperately hungry one night after working late, and before the Kogi BBQ truck entered my world. For those who are not aware of […]

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Cleanse Diet Week 2

February 15, 2010

Week 2 Observations: It’s been an interesting week filled with highs and lows. The week started with an epic cooking fail on my part. I tried to make a vegan, gluten free, “sugar” free “cheesecake.” Really. What was I thinking? The cheesecake was made with vegan cream cheese, silken tofu, egg replacer, agave syrup and […]

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French Green Lentil and Spinach Soup with Cilantro Yogurt

February 15, 2010
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There’s been a movement lately called “Meatless Monday” (it even has a website, http://www.meatlessmonday.com/) where people are making the conscious decision to eat once a week without meat. This tradition goes back to World War 1 when the government urged people to go one day without meat to aid the war effort and it continued during WW2. Today, the […]

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Mushroom and Asparagus Risotto

February 13, 2010
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Most people think the creamy texture in risotto comes from the addition of lots of butter and parmesan cheese. This can be true, especially when you order it in a restaurant where they may take shortcuts or have a heavy hand with the cheese. In reality, it’s the natural starch surrounding the arborio rice kernel and patience while cooking which creates […]

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