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Vegan Farro Salad

I was inspired to make a farro salad by a quirky show called, “Extra Virgin.” Debi Mazar’s husband, Gabriele Corcos, is a country boy from Tuscany, and this man can really put it down in the kitchen. Every week I watch, and I’m dazzled by his casual and rustic dishes. I adore my husband, and I wouldn’t want to change a thing (well, a few things, but I’m not perfect either…), but if Toby built a wood fired brick oven in the back yard, and made me 3-4 types of fresh pizza for my birthday, I’d have to say, “You go baby.” For the record, I am not in love with Gabriele Corcos. I am in love with the idea of my man cooking for me. It would be so fierce for Toby to say, ”Nic, let’s go for a romantic picnic while Jake is in school. I’ll make a farro salad, rent a Ducati motorcycle, then we can swing by Joan’s on 3rd, pick out the most expensive cheese, olives and wine, and enjoy it with our homemade salad.” Of course, this is beyond ridiculous. The producers have paid for the Ducati, plus all of the extras from Joans, but [...]

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Chocolate Fudge Brownies

These brownies are luscious, rich, and deeply chocolatey. Forget about Valentine’s Day. Spread the love, and serve them all year ’round. They’re simply too good to share one day a year.  Chocolate Fudge Brownies 18 ounces dark chocolate chips, or bars broken into pieces (60% cocoa solids recommended) 1 cup unsalted butter, plus a tablespoon of melted butter to grease baking tins 3/4 cup unbleached superfine sugar 2 free range or organic  eggs 2 cups unbleached plain flour 1 tsp pure vanilla (no alcohol brand) 3 tsp good quality instant coffee 3/4 cup walnuts, roughly chopped 1/2 teaspoon sea salt 3 loaf tins to make bars or one 8 1/2 x 8 1/2 square tin for squares 1. Preheat the oven to 325* Place the walnuts on a baking sheet and roast for 5 minutes. Remove from the oven and set aside. 2. Grease the baking tins and line with parchment paper. 3. Place a heatproof bowl over a pan of simmering water (making sure the water does not touch the bowl), and melt the butter and chocolate stirring once in a while until it is completely melted. Take the bowl off the simmering water and set aside.  4. In a [...]

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Jerk Tofu with Caribbean Rice and Peas

This is the ultimate party food. The flavors here are a perfect combination: Warming Caribbean spices in the tofu, mellowed by a cooling sweetness of coconut and thyme in the rice, finally set off by a tangy twist of coleslaw. Shooooot!!! Serve this at a barbecue or dinner party, and the meat eaters will ask how tofu can taste so good. The secret: Use extra firm tofu for it’s steak-like texture, then marinate it overnight to give it a punch of flavor.  My husband Toby is not a fan of tofu. If I’m being completely honest, it’s taken a bit of time for him to get into the whole “Vegetarian Thing.” I’ve endured years of this cat and mouse routine: I hand him a plate, he then says, “Hey, what ‘s this (erm, a beautiful plate of food)? Tofu huh?? Oh…ohhhh, that’s goooood. No really! What’s in the rice? Mmmm, I like it. Nic, this coleslaw is killer. Have you put it on the blog (yes, in June)? Is there enough for dinner later?” Lordy.  Serve this meal with Buddha’s Coleslaw on the side (recipe below). It is killer, and it only takes 15 minutes to prepare.  Enjoy Jerk Tofu [...]

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Raisin and Walnut Semolina Pudding

  The first time I ate Semolina Pudding was at The Hare Krishna Temple’s restaurant, Govinda’s, in Culver City. I ate a spoonful, and had an “OH MY GOD” moment. It was so simple, without being tooth-achingly sweet. Just in the right ballpark of sugar on your tongue. Each day, the pudding is lovingly prepared with a different flavor: Monday is mango, Tuesday carob, Wednesday peach, Thursday blueberry, Friday raisin and walnut, and so on. When having to chose a favorite, I feel a little like Hugh Hefner: When presented with all the options, it”s no use, I love ‘em all. I am rolling with raisin and walnut today because it’s a classic, and a seasonal all rounder. Practically speaking, raisins and walnuts are undoubtedly the two ingredients that will be kicking around your shelf. No use chasing after fresh, ripe, mango when we are in the middle of winter. If you can, do include the saffron strands. It really takes the flavor in this pudding to the next level. For my friends that are worried about the use of butter and sugar: I have halved the original Hare Krishna recipe amount, and dry roasted the walnuts instead of frying [...]

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Italian Bake

For years, this bake has been a hit in our house. I created it one day, craving something warm and Italian, but wanted to leave the table without feeling like I needed a pasta-induced nap. I substituted the pasta for brown rice with great results. Bonus: Without the pasta, I can enjoy a healthy sized portion, and not gain any weight the next day (providing you don’t eat the whole tray Ladies and Gents).  It’s great as a side, but we enjoy it as a main, paired with a leafy salad.  Please don’t be scared off by short grain brown rice. A friend turned me on to it about 25 years ago, and I cannot live without it. The subtle sweetness, and moist chewiness of the grain takes flavor so well. It is also delicious on it’s own, or paired with just about anything: soups, sushi, croquettes, and stir frys. Ah, to bounce back and forth between a bite of stir fry, then a bite of plain brown rice. Ooooooh, but that’s another recipe, for another day Italian Bake 3 cups cooked short grain brown rice (I buy Lundberg brand)  10 ounces crushed tomatoes 3 medium zucchini, cubed 2 tablespoons [...]

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