I usually don't like fruit in my salads. I'm a savory salad kinda gal. I don't like sweet dressings either. My favorite dressing is lemon juice and a drizzle of extra virgin olive oil. I know, so boring but I really enjoy the flavors from good EVOO and tangy lemon juice. I don't know what got into to me but I tried a version of this salad at Pizza Antica at Santana Row and immediately fell in love. The restaurant's version had strawberries and pecorino on a bed of arugula with a drizzle of balsamic dressing and a sprinkle of toasted almonds.
Read MoreSpicy Green Beans
If you live in the Bay area and haven't been to Burma Superstar, then you need to change that...STAT. This place is always crowded, granted it is a super small restaurant, but still. I often crave their Samusa Soup, which is a thick spiced broth with potatoes and peas filled fritters and falafels. My mouth is watering just writing about it. We always get the soup and their Tea Leaf Salad. Yes, you heard it right, tea leaves...in your salad. Don't cringe just yet...its not the regular English Breakfast tea leaves. In fact its fermented green tea leaves, which means the tea leaves are steeped in hot water and then blended with spices. It sounds strange but this happens to be their most popular dish. My husband, who doesn't like drinking tea or coffee, actually enjoys eating this salad. I always make him try weird food and I almost always fail to impress. But this tea leaf salad was a winner.
Read MoreSautéd Vegetables in Tahini Sauce
Summertime makes me want to go frolicking around town in a summer dress, overdose of cherries, make apricot jam and eat colorful things. This summery recipe is inspired by one of my favorite dishes at The Plant Cafe in SF. Remember my first video recipe of the Kale and Quinoa Salad? That was inspired by The Plant Cafe as well and I just can't get over how much I am in love with that place. I end up taking all my friends that visit from the east coast to TPC just so I have an excuse to eat there...again and again. Last time I was there, I analyzed their dish very carefully and tried my best to extrapolate the flavors. I decided to give it a try at home and I patted myself on the back as I devoured this deliciousness. The original recipe at TPC is made with tofu and veggies tossed in miso sauce but I didn't have tofu or miso on hand so I added edamame, which is also a great source of protein, and made the sauce with tahini. I can't believe how simple and fast this recipe is, similar to my Tofu-Stir Fry recipe - now you have another weekday dinner option to add to your list.
Read MoreWhite Bean Burger
"What's in your veggie patty?" -- the first question I ask before ordering a veggie burger at restaurants. Finding a good veggie burger is like a dream come true. Mainly because I'm not a fan of the patties made with fake meat. I know those things are like the holy grail for the people that have given up eating meat but I simply can't come to terms with it. No, not gonna happen. Yes, I used to eat meat but I certainly don't miss it. I'm content with a good bean-y patty. Hence, came forth this recipe and this other recipe.
Read MoreChickpea Scallion Crepes
For as long as I can remember, I've loved chickpea crepes made by my mom. She makes them with a lot of Indian spices and occasionally add chopped spinach or fenugreek leaves. This was her "quick fix-in' for lunch or dinner and we'd happily indulge in this mouthwatering deliciousness.
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