Month: November 2005

RECIPE: Thai Sesame Noodles

Here’s another household staple (as always, include organic ingredients wherever you can afford to):



  • Cook noodles according to package directions

  • Meanwhile, heat oil in a wok (or large skillet)

  • Stir fry garlic & tofu

  • Toward end, saute broccoli for a couple of minutes (throw in earlier, if frozen)

  • Add sesame oil, soy sauce, chili sauce and sesame seeds

  • Mix well, remove from heat

  • Drain noodles

  • Toss noodles with stir fry mixture and serve hot

My Native Foods Thanksgiving (in pictures)

I remembered to bring my camera with me to the Costa Mesa Native Foods. Everything was made fresh that day by chef Tanya, who was on hand to serve up her popular Native Wellington, which was very good.

Tanya Serves a Guest

The Thanksgiving Buffet

The Native Wellington
(incl. failed attempt to color-correct for the heat lamp)

Dessert: Vegan Pumpkin Pie

Dessert: Vegan Cheesecake

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RECIPE: Potato Kale Bake

This is a delicious side dish, and a great way to sneak some really healthy greens into a picky eater’s diet… like mine.


  • 1 lb. white potatoes
  • 2-3 cloves garlic, chopped
  • 1 lg. onion, chopped
  • 1 tbsp olive oil
  • 1 bunch of kale, stemmed and chopped
  • salt and black pepper, to taste
  • paprika, to taste
  • nutritional yeast, to taste
  • vegan margarine, like Earth Balance (optional)


  • Cut the white potatoes into chunks
  • Boil until tender, then drain and coarsely mash before setting them aside
  • In a stock pot, saute the 2-3 cloves of garlic and the onion in olive oil until tender
  • Add kale and cook covered until the greens are wilted
  • Stir the kale, onions and garlic together
  • Add this mixture to potatoes and add salt and pepper to taste, but you can probably get creative with various herbs
  • Place the potato-kale mix into a wide, shallow casserole dish
  • Top with paprika and nutritional yeast. (I also top it with some Earth Balance margarine, but that’s entirely optional)
  • Bake the mixture uncovered for about 1/2 an hour at 350 degrees, then serve.

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