I had a little mini tour for my band Jane Machine in Oregon and stayed in Portland for a few days. For those of you who remember I used to craft the food menu down at a place called Kask whilst living in beautful Cascadia and in that time worked with a supremely talented and inspired gentleman named Nathan, who was one of our head barmen.
This mini tour, I stayed longer in Portland than I had to, partly due to pleasure, partly due to my super old van’s heater not working and me needing to repair it, and that doesn’t happen in a day. I’m glad I did. Visiting old haunts and old friends at new haunts reminded me of this years-old initial inspiration for flavor, for healing through food, for this primal reasoning for our lust/love/delight in food and drink. Read more
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.
Tokyo 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.
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.
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. 🙂
I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy. And sexy and delicious.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.