soft leaves

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Banana Gingerbread (v)
Gingerbread (I mean the cake, not the cookie) is always something I think I want until I taste it. Usually it’s sort of dry, and lacking in flavor other…
Gift Guide: Books, Books, Books
Catch me and Jenn de la Vega at the Greenpointers Holiday Market on December 10th! She’ll be making random sandwiches and I’ll have some weird cookies…
Black Sesame Oatmeal Raisin Cookies (gf, dairy-free)
If you’ve been following my recipes for a little while, maybe you can recognize my tastes: earthy, nutty, hearty, chewy. I’ll always choose a bran…
Small Universes
The other night I cried before bed because I probably will never feed Miro with my body again. I would rather not go into the specifics of the way his…
Gnocchi with Radicchio and Candied Pine nuts (v)
The radicchio in this dish is marinated in tomato paste and lemon juice, giving it a tartness that counteracts its bitterness, then charred in a pan…
The Secret Ingredient is the Process Itself
Barry Schwartz on Tempeh
Rich Chocolate Brownies (v, gf)
Ultra dark, for spooky season
soft leaves
soft leaves
I’m a plant-based chef and I use this newsletter to write about food and health — where health encompasses nutrition, mental balance, and the resilience of our communities. I send out weekly personal essays as well as recipes for paid subscribers.
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