Thai Green Stir-fry

This is one of my favorite Thai noodle dishes. It requires a bit of prep and the ingredient list is pretty long, but the prep itself is easy and once you start cooking, it goes very quickly. I recently make this for one of my authentic Thai vegan cooking classes and it was the start […]

Mushrooms Stuffed with Pecan Guajillo Paste

This fancy stuffed mushroom is incredibly easy to make and just as easy to modify. Consider the pecan guajillo paste, a smear made from just pecans, guajillo chiles, and salt, your canvas upon which to paint. A tasty, tasty canvas that stands on its own, but which also makes a great starting point for you […]

Orecchiette, Zucchini, and Chanterelles

Orecchiette is a small ear-shaped pasta (hence the name) and the shape makes it perfect for sauces to cling to it. This version is a hybrid of the one we had at the Cilento restaurant and one that I made while I was in Rome. The sauce is very similar to the one used for […]


Originally a San Francisco seafood stew with a tomato fennel broth, cioppino has become a popular dish over the last few years. I recently discovered it and decided to create my own compassionate version of this dish featuring roasted oyster and trumpet mushrooms with a scattering of split green peas and a little torn nori […]

Coconut Lemongrass Lentil Soup

This is one of those recipes that I think will work when I create it, but far exceeds my expectations. It’s a simple coconut lemongrass infused broth spiked with fresh lime. Just that combination is perfection, but when you add red lentils and trumpet mushrooms, it becomes soul-satisfying perfection. Ingredients 2 cups of coconut milk […]

Mexico City-style Torta

Tortas, those quintessential Mexican sandwiches, are a staple of Mexico City. This particular sandwich combines elements found in different types of tortas to create a new delicious treat. At the heart of the torta are mushrooms or seitan simmered in a guajillo chile garlic sauce, giving a punch to the sandwich. This is topped with […]

Pasta with Seared Oyster Mushrooms in Ancho Chile Sauce

This ended up being one of the best pasta dishes I’ve ever made. It has four components, each of which is very simple to make, but when combined together create this soulful explosion of flavor. The sauce itself is a version of one of the many different Veracruz-style sauces. It’s a blend of Mexican and […]