March 26, 2012
In a plastic bag combine: 1 cup pepitas (shelled pumpkin seeds) 2 tsp paprika 1/2 tsp chili powder 1 tbsp sugar 1 tsp coarse sea salt 1 tbsp olive oile
Shake the bag until the seeds are well coated, then pour into a bowl. A great alternative to cocktail nuts!
By Erin Gleeson for Forest Feast.
March 22, 2012
Protein is a great thing to carry around. It stays together and packs an energy-filled punch, in comparison to a salad or veggie stir-fry –which can either take up lots of space or taste very bad because of a temperature change. Hunks of hamburg or chicken tenders, on the other hand, can be easily saran
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January 30, 2012
One of my favorite restaurants is Kajitsu, as I’ve written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it’s a vegan/shojin restaurant), is just amazing.
I saw an article in last week’s Times Magazine, where Mark Bittman cooked with Chef Nishihara.
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May 5, 2011
Hey hey, Kayoko here, filling in for Yoko this week. Seems that summer has arrived in the Bay Area (a balmy 77˚F in Oakland, holla!), which means I will only cook meals that take me a few minutes to prepare. Hooray for HOT + LAZY!
A favorite summertime dish on
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February 24, 2011
Kayoko let me borrow Japanese homecooking maven Elizabeth Andoh’s new book “Kansha: Celebrating Japanese Vegan and Vegetarian Traditions” and for that, I am brimming with kansha (thanks).
I had always wanted to try my hand at making shira-ae (sesame tofu dressing) after playing the goma-ae (sesame dressing) card one too many times. So while
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