Buffalo Tempeh Sushi with Vegan Ranch Dip

The holidays are finally here, and with slightly cooler temperatures in LA (and, finally, some rain!) I'm turning to heartier fare to keep off the (very slight) late autumn chill. Gone are the cucumber rolls of summer. In their place, a much more substantial buffalo tempeh roll, along with a decadent vegan ranch dip. I usually add avocado to this roll but sadly was out this time around. I've included it in the recipe below, because let's face it - literally everything is better with avocado!

Steamed Artichokes with Vegan Herbed Aioli

Spring is coming to southern California and even in LA, where the seasons barely change, there is something magical about this time of year. 

Flowers seem brighter, the air gets warmer and, of course, the farmer's market starts filling up with the tender greens and bright fruits that hint at the arrival of summer. 

Ginger-Cardamom Cranberry Sauce

I've made homemade cranberry sauce for Thanksgiving pretty much every year since my fourth grade class brought back the recipe from a trip to the cranberry bogs on "Cranberry Day," the harvest festival holiday of the local Wampanoag tribe on Martha's Vineyard, where I grew up. The recipe itself is simple and inauthentic, but delicious.

Tomato Jam on Rosemary Focaccia with Goat Cheese

Sweet. Tart. Savory. Rich. This tomato jam is so simple to make, yet so complexly flavored.

I made this rosemary focaccia the night before. Topped with a fluffy layer of earthy, tangy goat cheese, the rosemary focaccia stood up to the bold flavors of the tomato jam.

Epic Canning Adventure: Homemade Ketchup, Tomato Sauce, and Green Tomato Relish

Tomato Sauce, Tomato Sauce, Relish, Relish, Ketchup!

Last year I had the pleasure of going to Underwood Family Farms in Moorpark, CA, and picking Roma tomatoes for a mere 25 cents per pound over Labor Day weekend. It was amazing both how many tomatoes I got for so little money - and how little food I got from so many tomatoes!