portabello pizzette


I know, tomatoes have nearly gone out of style, but I’m still sharing these little pizzettes with you because they’re warm and earthy and just might get you through those desperate moments when you are debating in your head between personal health/ respect for animals/sustainability/all other good reasons AND a pizza craving.


I can’t quite explain my relationship to pizza, but it runs deep (dish). (Sorry.)
Utah tomatoes are sweet and red. Slice up your last lonely tomato you’ve been treasuring and give it the honor of topping off this rich, vegan pretend pizza.


This tofu ricotta is magical. I’ve stuffed it in lasagna, paninis, piled it high on a toasted bagel for breakfast, and swiped it cold out of the bowel! Cold tofu made appetizing. It’s a wonder.


Italian herbs are key! Jumpstart your underwhelmed palate and mopey colon and start tasting food again. It’s all in the herbs.


Somehow my herb garden has not died, despite the shocking summer laser-sun-beams of the high desert.


When life hands you seasonal displacement, high desert hallucinations and half-baked dreams, take all of the disparate ingredients, stack them on top of each other, throw them in the oven, and calmly sip some warm tea from your rocking chair. Try not to watch the clock too much, it will just take longer. The pizza will be ready soon!


Your moment of patience has paid off. The mushrooms have become juicy and rich, the tofu ricotta has melted into Italian-spiced bliss, and the sweet tomatoes have a perfect little roast going on at the top.


If you’re not sure what month it is or if you can’t remember how to spell rhythm, or if you have a chronic case of run-on sentences, it’s okay. One day at a time, just harvest your vegetables and let the oven do the rest.



Portabello Pizzette
serves 3

3 portabello mushrooms
2 tbsp olive oil
1-2 medium tomatoes
5 ounces firm or extra-firm tofu (about 1/3 package)
1 tbsp nutritional yeast
2 cloves or 1 tsp minced garlic
Italian herbs- dried- a pinch of any or each: basil, thyme, sage, chives, rosemary, marjoram, parsley
(optional) Italian herbs- anything fresh from the above list
salt and pepper

Place the mushrooms stem side up, drizzle with olive oil, sprinkle with salt, and broil for 5 minutes on the top rack of the oven. Remove the mushrooms and turn the oven to 350 degrees. Remove the tofu from the package, and drain as much liquid as possible out by wrapping the tofu in paper towels and squeezing. Put drained tofu in a bowl and combine with nutritional yeast, garlic, dried Italian herbs, and salt and pepper. Crumble and mix with your fingers. Slice the tomatoes, rinse and mince the herbs. Build the pizzettes by placing some of the ricotta mixture on  each mushroom, covering with tomato slices and fresh herbs. Bake at 350 for about 20 minutes.


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plum torte


What do I have in common with a baby?




Impending wisdom is grating against my gums like nutmeg on a microplane.


I thought my sweet tooth would go away six weeks later, but I still need a little sugar in my bowl. Even if that just means applesauce.


Which is for babies.


I can’t sleep and I’m throwing tantrums for stolen plums, which may have already slipped through my fingers.


Summer is over again.


But give this toothsome torte a last chance before you sink into a cold fall or set an appointment with the oral surgeon. It is mercifully sweet without rotting your teeth.


Plum Torte
adapted to be made vegan and sugar-free from Marian Burros (New York Times, 1983)

1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp grated nutmeg plus more for dusting/shaving on top
large pinch of salt
3/4 cup applesauce
1/4 cup virgin coconut oil
2 tbsp unsweetened almond milk (any alternative milk would probably work, I only tried soy and almond)
2 tsp lemon juice (at least)
2 tbsp ground flaxseed
6 tbsp water
between 8-18 plums, depending on the type and size you use (the recipe calls for Italian prune plums, which are delicious, but I liked a variety of purple plums in mine– this recipe would probably work with a myriad of stone fruits)

Preheat the oven to 350 degrees. In a large bowl, soak the flax with the water and set aside for at least 5 minutes. In medium bowl, combine the flour, baking powder, nutmeg, and salt. Revisit the large bowl and whisk in the applesauce, coconut oil, almond milk, and lemon juice. When well-whisked, slowly stir in the dry ingredients (without over-mixing). Place batter in a 9-inch springform pan (if you own one) or a regular 9-inch round cake pan (if your cupboard is comprised of secondhand bakeware, like mine is). Halve and pit the plums and try your best to arrange them attractively on the cake. Dust with extra nutmeg and bake for 45-50 minutes. Let it cool before eating. This cake tastes even better the next day! 

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roasted piñon pasta with rajas and corn


I’m smelling New Mexico, I’m tasting Utah, I’m getting sand in my lungs in Colorado, I’m sweeping my small floor and staring at my ukulele collection.

isleta skyIMG_8653IMG_7939

I’m experimenting with the limits of my peripheral vision. I’m grasping for the last bits of summer harvest.


I’m putting everything in the blender and oven and forgetting about it. Consequently, I burned these piñon nuts a little bit.


This tangled mess combines summer-sweet corn, smoky and spicy poblanos and southwestern pine nuts, and piles of pasta all smothered in a comforting vegan nut-based sauce.


I’m going to try to figure out how to cook for one person. I’m going to stare at the stove and focus on one burner at a time. Let’s talk about the equinox later. What are you doing?


Roasted Piñon Pasta with Rajas and Corn
serves 3-4

Piñon cream:
adapted from Veganomicon
7 ounces (half a package) soft silken tofu
1/4 cup pine/piñon nuts, plus additional for garnish… if you live in New Mexico, use the local stuff!
1/2 tsp arrowroot powder
2 tsp nutritional yeast
1 clove (or 1 tsp prepared) garlic
1 tsp crushed red pepper flakes
2 tbsp lemon juice

1/2 cup water

Rajas Poblanas (with corn):
adapted from Bon Appetit
1 lb poblano chiles
1/2 yellow onion
2 ears yellow corn
2 cloves (or 2 tsp) garlic
2 tsp dried Mexican oregano
salt, pepper

8 oz dried linguine or fettucine pasta (I used quinoa pasta; I’m sure it would work with whole wheat or other grain-based noodles)

Preheat oven to 400 degrees. Place the corn directly on the rack, and place the poblanos on a baking sheet. Roast together for 10 minutes. Add the extra piñon nuts (not the ones for the cream) to the baking sheet, roast for 5 more minutes. Meanwhile, make the piñon cream by blending all of the ingredients in a food processor or blender. After the roasting is done, place the peppers in a bowl and cover with plastic wrap. Let steam for 15 minutes. Meanwhile, get the pasta cooking. Shuck and cut the corn off of the cob, mince the garlic, slice the onion, and peel and slice the poblanos. Heat olive oil in a large ceramic dish and sautée onions with salt, pepper, and oregano until charred, 5-6 minutes. Add garlic and cook for one more minute. Add in one cup of water and simmer uncovered for 5-6 minutes, or until the water evaporates. Now add in the strips of poblanos, the corn, and the drained pasta. Taste for salt and pepper! Top with roasted piñon nuts before serving.





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whole peach butter


The sweetest flowers, the fairest trees are grown in solid ground.


The sole sugars I’ve consumed in the past several weeks have been in the form of whole fruits. Detoxing the high fructose life has given me little glimpses into a kinder sweetness.


Maybe it’s the full moon, but I’m feeling the sweetness like a lullaby, like a full pail of water in my sacrum.


Growing, harvesting, puréeing, stirring, and giving the fruit that falls from the sky is an intuitive cycle.


Savor the subtle sweetness around you. Listen to your tongues and your bodies and let the water flow up your spine and through your heart. Like you’re a peach tree.


Whole Peach Butter

2 lbs peaches
1/2 tsp allspice (at least)
pinch of salt

Without peeling, chop the peaches into manageable chunks, and purée in a food processor or blender (if using a blender, work in batches and add minimal water to get the blender going; the water will cook out later). Simmer in a saucepan on low with the salt and allspice, uncovered, stirring frequently (every 5-10 minutes is fine) for at least an hour; check the texture periodically by taking a spoonful out and letting it cool to get an accurate read. Store in the refrigerator, or can for shelf-stable peach butter to eat all winter.



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apple, red onion, and basil soup


Welcome to the land of enchantment!


prickly pear

Once I ate a wild prickly pear but spent all afternoon spitting out needles. Also, I once won the neighborhood water treading contest, clocking in at over seventeen minutes.



I’m wasn’t finished with stone fruits or summer squashes, but the backyard apple tree is already bearing fruit. My circadian rhythms are never hitting the downbeat anyway.


The marriage of these red roots and fruits creates a balancing, simple soup. Detach from your acute troubles with tree-growing fruit and stay grounded with onions.



Five ingredients come together in a friendly way to create a nourishing, gentle invitation to autumn.


Clean out the summer bbq’s and sunstroke with this alkalizing, pretty soup,


and look out at the sky tonight for summer’s benedictive harvest moon.



Apple, Red Onion, and Basil Soup

2 tbsp extra virgin coconut oil
3 small apples, not too sweet or loud
1 red onion
juice of half a lemon
a few sprigs of basil

Gently heat the coconut oil in a pot over medium heat (not too high). Peel the apples. Slice the red onion and apples and add to the pot. Sautée for about 10 minutes with a pinch of salt. Add enough water to cover the onions and apples about 2-3 times over, depending on how much broth you want. Simmer for about 30 minutes. Stir in lemon juice, and serve with fresh basil. 

This soup is exceptional chilled and blended.

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wild rice pudding with clementines and cranberries

It’s been several weeks, my acquaintances. I was delayed by the Ice King, enjoyed a thrilling but fleeting career as the tambourine player in a band of captive princesses, and tripped down the rocky ravine, falling into a pile of scattered Scrabble letters.
Luckily, after I got up and brushed away the rubble, I found the Gourmet cookbook containing Ruth Reichl’s careful curating and cataloguing of 60 years of Gourmet history.
While evil dis-eases permeate the air, make sure you’re getting enough vitamin C. Ascorbic acid sold at drugstores doesn’t count; the ascorbate acid that your body actually can process and use as vitamin C is only found in the real deal: citrus! The moment the peel is pulled back, magical ascorbate escapes into the air. So consume quickly.
Everyone knows that wild rice is for when you are feeling wild. After I won my freedom back with the help of Jake (the dog) and Finn (the human), the feeling of liberation was so overwhelming that I found myself starting to win at card games and toning my triceps.

Fight off Ice Kings and scurvy with such a wild dish as this. Happy belated Thanksgiving.
(recipe forthcoming)

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fall quinoa and butternut salad

In the Lone Peak Wilderness, flaxen-colored leaves that cling insistently to callous branches provide a sardonic memento mori.

And thus Time passes without anyone’s consent.And yet, the natural path ahead includes winter squash, with exorbitant amounts of vitamin A to fight such seasonal viruses.
(Sidenote: I hired this brilliant new sous-chef. Sorry Shelly.)

May we patiently wu-wei our way through late fall together.Fall Quinoa and Butternut Salad

1/2 cup uncooked quinoa (will yield 1 1/2 cups cooked)
1/2 a butternut squash
seeds of 1 ripe pomegranate
about 1 1/2 cups chopped carrot greens (try sage or chervil as a replacement)
2 tbsp olive oil
1 tsp each of cardamom, cumin, and sea salt

to dress:
3 tbsp extra-virgin olive oil
3 tbsp honey (my sage honey was splendid, sub brown rice syrup for vegans)
2 tbsp tahini
3 tsp fresh lemon juice
sea salt to taste

Preheat oven to 400 F. Brush the squash with olive oil and sprinkle with cardamom, cumin, and sea salt. Roast in the oven for 40-50 minutes. Meanwhile, remove seeds from the pomegranate, chop the greens, and cook the quinoa on the stove (throw 1/2 cup quinoa and 1 cup water together on stove on high heat until a boil, cover and simmer for 15 minutes until fluffy). Once squash is removed from oven, cup in chunks, and throw all in a salad bowl. Whisk all dressing ingredients separately, and dress salad all at once. This is tasty warm or chilled.

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