All posts by bubblechild

ginger-chicken-pasta-tokyo-not-reduced

Tokyo! ginger pasta

Hello!  Well, this has been a long time since you’ve received something in your inbox from your friendly allergy-free chef and I’m happy to say we’re back in action.  These past few months have been exceptional and full of travels and finishing an album and filming music videos… so culmination of all the above left me with little time to actually put together the many many inspirations I’ve had lately.  But now it’s starting.  With a little musing from my trip to Tokyo.

akihabara

me-in-front-of-meiji-shrine-reducedTokyo is a fascinating place.  Of course upon return to California I cannot tell you how many times I was, and rightfully so, asked how I “liked” Tokyo.  Well, I liked it a lot, but it was not at all what I was expecting it to be!

One of the best things about the place, for me, was the food.  This is probably a typical thing for me to think, as I am frequently ruled by my belly, but in a very very specific and phenomenal way I was feeling complete food tourism this time.  Their flavors are so refined, simple, yet contagiously different from Western ones.  Everything, from simple cooked eggs to cheesecakes, tasted, just “Japanese”.  Since I do have a formally trained palate now at this point, it was fascinating to pick up pourquoi.  And a lot of the savory flavors came from, well, dried seafood.

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kowaguchikoMount-Fuji Read more

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beet parfait

parfait-in-front-of-lanternsIn French, the word “parfait” means perfect, and in both my adult life and childhood memories the name for this dish doesn’t seem too far off.

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stirring-beets-with-yogurt

Today was Mother’s Day in America, and it’s been a few years since I haven’t been able to celebrate that with my mother on this earth.  Each year gets easier, but of course, of course, the nostalgia slips in whether or not I want it to.  I didn’t even think I’d do a Mother’s Day post today, until my memories took me back to grocery shopping with my mom.

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quinoa ‘n cheese

I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon.  Years later, guess we’re both super procrastinators, match made in heaven.

So is this.  (Like that segueway?  Yeah you do.)  Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary.  I mean, what’s not to love: it’s cheese sauce with quinoa.  Twice cooked.  That’s… that’s just nice.

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quinoa-n-cheese-inside-platedThe nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices.  Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey.  And crispy on top.  Oh my I just got hungry again. Read more

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tropical tangerine jam

When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it!  So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard.  It’s boreth many fruit.

tangerines-in-bowltangerine-jam-platedAnd now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.

OK, I have more than 5 friends, but we’re all super busy.  Apparently too busy to eat tangerines off of my tree every day.  So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now!  Back-to-my-days-in-France long time! Read more

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a list of my most green recipes

cat in clovers

It seems to me like everyone has a bit of Irish in them.  I don’t mean that metaphorically alone, as it’s astonishing the number of people I’ve come across who celebrate St. Patrick’s Day with a strong conviction that they are of some sort of Irish descent.  Guess those Irish were busy back in the day?  And I am no exception.

This time of year, and this month in particular, is a happy one for me as (1) it’s my birthday, and this year it was a big one (2) it’s St. Patrick’s Day just 5 days after said birthday and (3) Spring is coming and everyone has a strange optimism in their eyes.  Even if you are getting blasted with an irregular blizzard, East Coast.  Thoughts out to you, but heck, you get snow days.

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I thought it’s about time I compile a list of my most green recipes to help you and yours celebrate the Irish holiday that’s all about the yellow-blue hue.  I’m going to start with the most recent I shared from my birthday, since I haven’t even put it on the web-site yet! (you can thank the party for that, but I swear it’s coming soon).  But, here is the video with the recipe below, followed by its equally green friends.

I hope you enjoy these recipes!  They’re some of my favorite ones I’ve made.  See, March really is a good month.  🙂

MATCHA BIRTHDAY CAKE (vegan & gf)

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