herbed wild rice patties


these patties are versatile, and can be made using brown rice, lotus rice, red rice, etc.  however, i would stay away from white or sushi rice, i’m not sure they would add any flavor to the dish.  additionally, you do not have to use oat flour.  i simply prefer it.  you can also substitute the grape seed oil for another “high heat” oil.  just to note, if you are using dried herbs you can decrease the amount by 1/2.

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inspired by sprouted kitchen

:: makes 7 patties ::

1/2 cup uncooked wild rice

1/2 cup oat flour

1/2 of a small onion, diced

2-3 cloves of garlic, minced

2 eggs

fine grain salt and pepper

grape seed oil for cooking

:: herb mixture ::

2 tablespoon parsley (if using dried herbs, reduce to 1 teaspoon)

2 teaspoons thyme

1 1/2 teaspoon oregano

1/4 teaspoon crushed red pepper



:: directions ::

prepare your rice according to the directions that are given on the packaging.

while the rice is cooking – chop the onion, and mince the garlic.  heat a small skillet on medium heat. once hot (your skillet is hot when a droplet of water sizzles), cover the bottom of the skillet with grape seed oil. sautè the onion for a couple of minutes, then add the garlic.  let it cook stirring every few minutes – about 4-5 minutes.  remove from heat and let cool.

next, prepare the herb mixture. chop the parsley, thyme, and oregano.

once the rice is cooked, let it cool.  combine the cooled rice, the eggs, the onion and garlic, and the herb mixture.  stir in the flour.  mix until the ingredients are combined. toss in the crushed red pepper, the salt and pepper (i used about 3 pinches of salt). stir.

let the mixture sit for a couple of minutes.  in the meantime, heat your pan.  (i used an 8-inch cast iron skillet and cooked the patties in batches of 2.)  once the skillet is hot, add 1 tablespoon of grape seed oil (more if you are using a larger pan). while the oil is heating, form the patties: using a small ramekin (mine was 2 inches), scoop a portion of the mixture in the bottom – pat it down to make it compact.  then,  turn it out onto your skillet, and let it cook 4-6 minutes on each side. ready a plate with a paper towel to sop up any unwanted oil.  repeat with the remaining mixture.

:: enjoy ::


::.roasted garlic hummus.::


a few months ago a new cookbook came out called, jerusalem by yotam ottolenghi. i had been able to preview parts of the book through a website i follow, 101cookbooks, and the beautiful images are what initially caught my eye. each page illustrates the every day lives of jerusalem’s inhabitants and how food perhaps is one thing that unites them. here is one part of the introduction that has stuck with me:

although jerusalemites have so much in common, food, at the moment, seems to be the only unifying force in this highly fractured place…it is sad to note how little daily interaction there is between communities, with people sticking together in closed, homogeneous groups. food, however, seems to break down those boundaries on occasion. you can see people shop together in food markets, or eat at one another’s restaurants…it takes a giant leap of faith, but we are happy to take it – what have we got to lose? – to imagine that hummus will eventually bring jerusalemites together, if nothing else will.”

i used the recipe from jerusalem in combination with the smitten kitchen variation of it. seriously, best. hummus. ever! however, achieving this totally-worth-it-hummus was no easy task. in deb perelman’s (smitten kitchen) hummus post, she gave up the trick to smooth, creamy hummus: skinless chickpeas! who knew!? whether you are using dried chickpeas or ones out of the can, deb insists that one has to “pop” each chickpea individually out of its shell/skin. tedious? yes! worth the aggravation and work? yes!

adapted from jerusalem and smitten kitchen


makes a little under 2 cups

1 3/4 cups cooked, drained chickpeas (from a 15-ounce can) or a little shy of 2/3 cup dried chickpeas
1/2 teaspoon baking soda (for dried chickpeas only)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
8 cloves roasted garlic
1/2 teaspoon table salt, or more to taste
approximately 1/4 cup water

::for dried chickpeas::

in a bowl soak dried chickpeas with water that is twice their volume (just make sure the there’s a few inches of water covering the chickpeas). leave them to soak overnight. the next day, drain the chickpeas. in a sautè pan over medium-high heat, combine the chickpeas with the baking soda (apparently this reduces the gassy effects of dried beans!). stir constantly for about 3 minutes. add 3 1/4 cups of water – bring to a boil. once it boils turn down to a slow simmer (i had my heat up too high, my beans got quite mushy and were hard to peel later on). use a slotted spoon to skim the foam from the surface. they will cook for 20-40 minutes. you will know that they’re ready when they break easily between you thumb and finger.

drain the chickpeas. you can either let them cool on their own, or run them under cold water.

::for dried and canned chickpeas::

here is the important part: peel your peas! place the chickpeas between your thumb, forefinger and middle finger and pop them out one by one.

in a food processor or blender, blend the chickpeas until clumps form. next, add the tahini, lemon juice, salt, and roasted garlic, blend until pureed. add water by the tablespoon until you get desired consistency.

transfer the hummus to a bowl and let it sit in the refrigerator for at least 30 minutes. let it sit longer if possible to let the ingredients marinate.



coffee + snow + cows

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.:avocado vegan buttermilk dressing:.

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there has been a deep freeze here in new york city for over a week now.  however, i had a craving for something spicy and creamy to put on my cold salad.  i had avocado, lemons, shallots, even a jalepeño in the kitchen.  i took out my mini cuisinart and started blending my ingredients.  what i had was far too thick to put on my salad, so i tried to thin it with olive oil.  while the oil made it really smooth and creamy it did not thin it much.  for whatever reason i remembered a buttermilk dressing that i grew up loving; it added a tangy punch to whatever salad i ate.  i knew i didn’t have buttermilk in the fridge, so i took to the interwebs to see if they had any ideas on how to make your own buttermilk.   i spotted many recipes only calling for milk and vinegar, and some calling for lemon juice. i had the vinegar, but i only had almond milk.  i combined the two, waited a few minutes, and after giving it a whiff i realized i had just made buttermilk! i have not made buttermilk with any other milk besides cow’s milk and almond milk, but i assume that unsweetened soy or rice milk would work just as well.  i used this as a dressing for my salad, but this recipe works perfectly for a dipping sauce as well.  i also can’t wait to use it on my vegetarian quesadillas and other wraps or sandwiches – the options are endless. oh! for those who don’t like the jalepeño heat as much as frank and i do, you can either leave it out or substitute it with a more mild pepper, like a poblano. **bradley, this one’s for you, xo.


1 ripe avocado

1 chopped shallot

1/4 jalepeño pepper deseeded and chopped (or more depending on how much heat you want)

2 teaspoons fresh lemon juice

2 tablespoons olive oil

1/2 cup vegan buttermilk

salt and pepper (i used three large pinches of salt)


combine avocado, chopped shallot, chopped jalepeño, lemon juice, olive oil, salt and pepper in a food processor or blender – blend until smooth.

pour in half the buttermilk and process

depending on what you are using the dressing for add the rest of the buttermilk and process the mixture until desired consistency



maple syrup almond meal scones



tonight we are heading off to north carolina where frank’s grandfather will be inducted into the north carolina tennis hall of fame.  it will be a quick trip, but we will both be happy to spend time with his family, as we don’t often get to do.  because airport food is a nightmare for me – there is frequently nothing there that is substantial to eat and also digestible – i decided to make these scones to snack on.  they are grain-free, meaning that they contain zero flour of any kind.  rather, they are made with almond meal.  i have dabbled with almond meal, substituting parts of recipes with it, and once making chocolate chip cookies with it.  the almond meal yields a slightly denser cookie, and a less flaky scone.   in any event, almond meal has proven to be a good replacement and easier to digest!

recipe adapted from Delighted Momma

::dry mix::

2 cups almond meal

¼ teaspoon fine grain sea salt

1 teaspoon baking soda

1 cup currants (or fruit of your choosing)

¼ cup unsweetened shredded coconut

::wet mix::

2 tablespoons maple syrup

1 egg


preheat oven to 375 degrees

in a large bowl combine the dry ingredients: almond meal, salt, baking soda, currants, coconut

in a small bowl combine the wet ingredients: maple syrup and egg

combine the wet and dry ingredients and stir until mixed (I would suggest using a spatula, the mixed ingredients can be sticky)

turn dough onto the counter and form a round disk about an inch thick – cut into 8 slices

place slices on a baking sheet lined with parchment paper

bake for 10-12 until lightly golden



::citrus salad::


this time of year is the longest part for me – january, february and march.  however, the bright spot in these cold bitter months is citrus fruits! blood oranges, meyer lemons, tangelos, satsumas, the list goes on.  i also feel inspired to cook things or eat things that are colorful and beautiful and these fruits are just that.  today i used a cara cara orange, which has a rosy red flesh and is a little tangy but mostly sweet.  i thought the flavors of the red onion and the taste of citrus would play off nicely together.

::for the salad::

2 handfuls mixed greens

1 tablespoon chopped red onion

1/2 avocado

1/2 cara cara orange peeled and cut

(additionally you could toast a couple dozen pepitas for some nuttiness and crunch)


1 tablespoon red wine vinegar

1 tablespoon olive oil

1 tablespoon juice from a cara cara orange

pinch of salt


i find the best results when i whisk the salt and pepper into the vinegar, then whisk in the juice, last whisk in the oil – whisk for a couple minutes until all of the ingredients are combined.