Vegetarian

Easy Peanut Sauce + Farm to Table Asian Secrets Book Review

Happy February Fuji friends! I’ve got a cookbook that I’ve been meaning to share for months. It has been mean of me to keep it from you, because it’s a good one! Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season by Patricia Tanumihardja. I’ve tried a ton of recipes from the […]

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 […]

This post is brought to you by Redwood Hill Farm. I know we have yet to hit the New Year, but has anyone started their post-holiday detox yet? I’ve been craving fresh fruits and vegetables (especially the mandarin oranges from my parents’ trees here in California) and not really wanting to even look at any […]

Half way through completing my undergrad degree in French and French literature, I spent a semester studying in Paris. I went to class in a fantastically old building in Le Marais, a historic district of Paris. Between the closest metro station to school and the school building there was an amazing tiny little takeout restaurant that […]

Miss Piggy once said, “After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps.” Growing up I always looked forward to the days when my mom came home from the store with a bag of artichokes. […]

I had planned on sharing a recipe for a fabulous endive salad with you as my next OnDiva post, but then this Endive Rice Soup happened, and all thoughts of salad sharing flew out the window, and it’s all because of a virus. The dreaded “junk” has been traveling through our community this past month. […]

Making tofu is just like making a simple cheese—you heat soy milk, then add a coagulant to separate the milk into curds and whey. You then ladle the curds into a mold to press them into a block of cheese, or in this case, tofu! I’ve written about making tofu before here on LFM, but […]

Green Apple Smoothie Makes about 3 1/4 cups 1/2 cup water 1/3 cup plain yogurt 1/4 cup fresh squeezed lemon juice 1 tablespoon honey 1 large apple 2 handfuls fresh spinach leaves 1 cup ice cubes 1. Place all the ingredients in the blender jar and puree until smooth and creamy. Add additional water to […]

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!

I’ve never met a taco I didn’t like. So when I discovered takoraisu (i.e., “taco rice”), a Japanese twist on the taco, while living in Japan, you can imagine that I was just a little excited to add another favorite to my taco family. In taco rice, rice takes the place of the taco shell, and […]

← Previous Entries

Vegetarian

Easy Peanut Sauce + Farm to Table Asian Secrets Book Review

The Blender Girl’s Penang Curry + A Giveaway!

Slow Cooker Creamy Red Lentil Soup

Portobello Mushroom Pita Gyros

Roasted Baby Purple Artichoke Black Rice Salad

Endive Rice Soup

DIY Tofu

Green Mutsu Heirloom Apple Smoothie

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

Vegetarian Taco Rice

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