vegetarian

Avocado Katsu

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I just realized that a bunch of my recipes have been posted over on The Scoop and I didn’t know!  So get ready for some California Avocado recipes coming your way!  I love working with California Avocados, not only because avocados are one of my all-time favorite foods, but also because they give me great themes […]

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Red Lentil Chili

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Harmons Grocery recently challenged me to develop a recipe using ingredients from their new line of private label items.    I decided it was the perfect opportunity to work on a recipe that I had been playing with for a while, a recipe for red lentil chili.  I tried a recipe for a red lentil […]

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Fruity California Avocado Rice Cakes

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The arrival of spring always signals to me the start of California avocado season. I’m excited to be working with California Avocados again this year and am kicking off the season with a recipe for Fruity California Avocado Rice Cakes! If you are gluten-free or just looking for a change, this is a crunchy twist […]

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This is NOT a Baba Ganoush Recipe

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Baba ganoush is a Middle Eastern dish that consists of roasted eggplant mixed with things like tahini, garlic, and lemon juice (the ingredient list varies somewhat from country to country).  It is one of my favorite things to make.  I always make a big batch when I do, then that’s what I’ll snack on, spreading […]

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Balinese Mixed Vegetables (Sayur Urab)

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Mixed vegetables…sounds kind of boring, doesn’t it?  Sayur Urab, a classic Balinese dish loosely translates to mean mixed vegetables, and it is far from boring! This is one of the dishes that we learned to prepare in our cooking class in Bali.  While everything that we learned to cook in our class was delicious, this […]

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Black Rice Stuffed Peppers with Cashew Cream Sauce

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I have always loved my mom’s recipe for stuffed bell peppers, but when I was little I disliked the actual bell pepper.  I distinctly remember eagerly eating the delicious filling and trying to avoid eating that juicy green shell.  Sometimes I wish I could travel back in time and tell my younger self how good […]

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Vegetable & Roasted Mushroom Zucchini Noodle Bowls

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Noodles made from fresh zucchini with roasted mushrooms, fresh veggies, and a light broth?  A total win with the Fujilings.  Even better?  Squirrel helped make dinner!  I recently teamed up with the Kids Cook Monday initiative as an ambassador.  This initiative encourages families to set aside the first night of every week for cooking and […]

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Crustless Roasted Tomato Tofu Quiche

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I am currently neck-deep in preparations for cooking at a church girls’ camp the first week in June . . . let’s just say I haven’t been getting a whole lot of sleep.  But it is going to be FUN and the food is going to be great (knock on wood)!!!  Somehow I have to […]

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The Blender Girl’s Penang Curry + A Giveaway!

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Is everyone enjoying spring as much as I am?  I’m currently enjoying it even more than usual, because the Fuji family is in Japan for spring break right now, and the cherry blossoms, which are currently in bloom right now here, are one of my all-time favorite things to enjoy in life.  I’ll be sharing […]

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Sandwich Wrap with Wheat Berry Spread—Whole Grains Get a Makeover

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Today, as the next post in my Food Is Medicine series, I’m tackling the topic of whole grains, with the aid of an amazing recipe for sandwich wraps that features a wheat berry spread that will knock your socks off!

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