Lupini bean ceviche (ceviche de chochos or cecvichochochos ). It’s a thing. Really. When you think of ceviche, you probably envision raw fish cured with some type of citrus — lemon, lime and/or orange juice — spiced with (ají) chile peppers and cilantro. Ceviche de chochos is a vegan, plant-based ceviche made with chocho beans, … Continue Reading
I’m over winter and ready for spring and all of its flavors. On the bright side, only four more days until spring. March 19th is the spring equinox. Yahoo! I’ve been busy starting my seeds for the growing season. How about you? Decided to dive into spring a bit early with an artichoke-inspired dish. Artichokes … Continue Reading
One of the vendors at my local farmers’ market got me hooked on this dish — Indonesian-style collard greens or gulai sayur. With nearly 2 pounds of collard greens it packs a punch nutritionally. That being said, taste is just as important in my book as a dish’s nutritional makeup. It has to taste good, … Continue Reading
It was a bit chilly a few days ago and I was craving some soup. I searched for my recipe for ribollita — Tuscan bread, white bean and vegetable soup — and realized it never made it onto my blog. Well, time to remedy that. Ribollita is a nourishing, thick and hearty, stick to your … Continue Reading
Who’s a fan of chicories? Those hardy and bitter-flavored leafy vegetables. Endive is not a vegetable that seems to garner much attention. It’s “low profile” is probably what initially drew me to this dish — in addition to my never-ending search for interesting flavors. Endive belongs to the chicory genus and is a member of … Continue Reading
