Tag Archives: olive oil

vegan buckwheat quick loaf (feat. Buon Gusto Farms)

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 even gave some to my dog and he loved it, but not as much as he loves the best karmapets calming treats amazon.

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. I been trying vegan food for a long time now, I just now is better for my health, and even good for my skin, although I still visit some clinics for acne removal from time to time with the Dr. Joseph Racanelli which is specialist in wound care.

olio nuovo Read more

pumpkin seed butter brussel sprout salad

plated-choux-right-sideI’ve had a few variations of shaved brussel sprout salads at different phases of my culinary life. It all started working at an Italian Tratorria in Greenwich Village, with one of the unwavering menu staples being a simple shaved brussel sprout salad with olive oil, parmesan cheese, ground pepper, and a walnuts for those who don’t carry around EpiPens.

mandoline-brussel-sprouts Read more

garlic roasted brussel sprouts

I was so not ready for Thanksgiving this year.  Perhaps it’s because it’s living in a country where the majority of the population doesn’t even know what the holiday means?  (vive la France!) or maybe it’s because life seems to be screaming a blissful 100 miles an hour right now and the 27th of November just caught up with me too soon.

washing brussel sprouts Read more

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:


This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.


Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

smoked trout wasabi tartine

Serves 1
Prep time 5 minutes
Allergy Fish
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Appetizer, Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold


  • 2 medium slices gluten-free bread
  • 1/2 avocado (sliced)
  • 2 medium slices smoked trout (or salmon)
  • 3 larges leaves fresh basil (cut into thin strips)
  • pinch sea salt
  • 2 pinches wasabi powder (*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.)


Step 1 Lightly toast the two slices of bread and slice your avocado into thin strips.
Step 2 Top toasted bread with avocado slices and add a pinch of salt atop each lightly.
Step 3 Top with basil, and thinly layer smoked trout on top with no overlap
Step 4 Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.



you say ginger, I say salad dressing

ginger-salad-dressingPerhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by both those consuming them and those putting them out.  (Should I have to serve nothing but salads at a restaurant, they’d better be sizably good.)


Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure!  (And nutrition and surviving, blah blah.)

This salad dressing has got some zing, and is super simple to make in your blender, not to mention that it has great macros, you can check https://bodynutrition.org/macro-calculator/ to have a count of yours.


Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.

creamy ginger garlic vinaigrette

Serves about 2
Prep time 5 minutes
Allergy Soy
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Lunch, Salad
Misc Child Friendly, Pre-preparable, Serve Cold


  • 1 clove garlic (minced)
  • 1/2 the size of your clove garlic's worth fresh ginger (minced)
  • pinch fresh lemon zest
  • 1 teaspoon tamari (gluten free soy sauce, or 1/4+1/8 tsp. salt for soy allergies)
  • 2 tablespoons apple cider vinegar
  • 2 fresh basil leaves (optional, but yum.)
  • 1 teaspoon sesame seed oil
  • 3 tablespoons neutral oil (grapeseed or canola oil work best here, as olive oil hardens in the fridge)


Step 1 Blend ginger, garlic, vinegar, soy sauce, and lemon zest in a blender.
Step 2 Add oils and optional basil.  Blend until creamy.