Traditionally, ceviche is made from raw seafood that is marinated in citrus juice with onions, chili peppers and salt. In this recipe, I've replaced the seafood with cauliflower and added corn, cucumbers, tomatoes, mango and cilantro.
Friday, April 24, 2015
Tuesday, March 31, 2015
Easter is just around the corner, and I've come up with an easy way to make your holiday meal a little more festive. My roasted potato bunnies will put a smile on the faces of your family and friends. They work equally as well for brunch or dinner and they're very easy to make. The hardest part will be to find a small bunny cookie cutter, at this late date, if you don't already have one.
You can use any kind or color of potatoes, the most important thing is to find large ones. I made these bunnies out of four different types of sweet potatoes, because I'm allergic to the regular kind. Starting from the left are Hannah and Japanese sweet potatoes. Both have white/yellow flesh inside so you can use one or the other.
The third is a garnet yam, with it's distinctive orange flesh.
Slice the potatoes about a quarter of an inch thick, being careful not to cut your yourself, bloody bunnies wouldn't be so festive. Place the cookie cutter on the potato and set another board on top of it and press down. Potatoes are starchy and hard to cut but this method makes it really easy.
When you're done, you should have a number of different colored bunnies.
Put the bunnies on a cookie sheet and brush both sides with some olive oil and salt them.
The white and purple bunnies cook faster than the orange ones so I put the orange ones in the oven first for 10 minutes and then I added the others. This way they all come out of the oven at the same time. Sprinkle them with a little fresh rosemary and serve immediately.
Roasted Potato Bunnies
Use organic ingredients whenever possible
1-2 very large potatoes or sweet potatoes/yams per person
1 small bunny cookie cutter
Preheat your oven to 425˚
Slice the potatoes into 1/4" slices lenghtwise
Cut out the bunny shapes buy placing the potato slice and cookie cutter between two chopping boards and pressing down.
Brush both sides of the bunnies with olive oil and salt them.
If you are using garnet sweet potatoes/yams put them on the cookie sheet and bake for 10 minutes
Add the rest of the potato bunnies to the cookie sheet
Bake for 15 minutes more.
Remove them from the oven and turn the all over.
Bake for another 15 minutes or more until they are browned.
Remove them from the oven and sprinkle with rosemary.
You'll have a lot of scraps left over, don't throw them out, think about making some hash. Here's my recipe for sweet potato hash.
Saturday, March 21, 2015
Yesterday was the Spring (Vernal) Equinox, the first day of Spring. This is the moment that the sun shines directly on the equator and the length of day and night are nearly equal, because the earth's axis is neither tilted toward or away from the sun. This occurred, in San Francisco, at exactly 3:45 pm.
Saturday, February 14, 2015
Happy Valentine's Day! I made some strawberry cheesecake brownie hearts for my sweetie. These are all of his favorite desserts/flavors rolled into one treat. Chocolate is always a must, cheesecake is favorite, and strawberry jam is a daily obsession.
Saturday, January 24, 2015
This is a savory sort of cake made from a quinoa "risotto". The original recipe belongs to Edmundo, the chef and Deli Manager where I work. It's so unique and delicious that I begged him for the recipe so I could make it at home. Plus, I wanted to substitute the dairy products for their non-dairy counterparts.
Saturday, November 22, 2014
This year, for Thanksgiving, we're having my Cranberry Pecan Cornbread Stuffing as our main dish. I've added soy "sausages" for protein so it's more of a stuffing casserole.
"No turkeys will be harmed in the making of this dinner",
so if you've got family members coming for Thanksgiving that don't eat turkey, this is what you can make for them.
Monday, November 10, 2014
I've been working on this recipe for Caramel Apple Bread Pudding for over a month. I almost gave up twice, and we've eaten more pans of bread pudding than I care to admit. Some were too soggy and some were too dry. I wouldn't have thought that an egg and dairy free bread pudding would be such a challenge, but I finally feel good enough about this recipe to post it.