Archive for the ‘Breakfast’ Category

I recently had chia seed pudding at a terrific restaurant in San Francisco and was totally smitten. I love the stuff! It is healthy and light, but filling and satisfying. It is amazing to see the story of the chia seed in the United States: it evolved from a gag gift to a highly trendy […]


To counter the more traditional granola recipe I just published, here is an edgier, more experimental version. For this recipe, I was inspired by a trip to one of the world’s most amazing grocery stores, Rainbow Grocery. I am thankful every time I shop there that I get the pleasure of spending money at this […]


Here’s my latest — long-delayed, I realize. Apologies for a crazy few months getting in the way of posts to Veg Here! I continue to experiment with granola. My colleague had given me feedback on the last batch that it was too wacky. What she really loved in granola was a hearty, healthy, wholesome flavor […]


I have experimented with granola lately and my coworkers have been my guinea pigs. I really tried to push the boundaries with this granola, and I hit the mark for one colleague and missed for another. I was happy that it was bold enough to inspire strong reactions, so it felt like a successful experiment! […]


I had never made granola before, but I was excited to experiment. I recently ate some granola with chocolate in it, and loved the combination. The addition of the chocolate basically turns this granola into a deconstructed oatmeal cookie. The toastiness of the oats and the pecans, the saltiness of the pecans and the sweetness […]


Quinoa was one of those ingredients that I seemed to have a mental block around; I would eat it at potlucks and restaurants, and I would really enjoy it. But, somehow, I just never made it at home. Quinoa is actually a great ingredient to work with, and it is healthy, too! It is a […]


  Here’s another holiday-inspired recipe! I was invited to brunch at a lactose-intolerant friend’s house this morning. They were having bagels, ¬†and wondered if I could bring a vegan schmear. Given that the weather has recently turned very autumnal in SF, I felt inspired to experiment with pumpkin flavors. The bourbon adds depth, the pecans […]