Archive for the ‘Soups’ Category

This soup is creamy without having dairy because of the smooth quality of blended, roasted cauliflower. The leeks add a savory element while the roasted cauliflower adds complexity. Finishing the soup with walnut oil brings out the nuttiness of the dish. Roasted Cauliflower Soup Ingredients: 2 heads cauliflower, cleaned and chopped 4 leeks, cleaned and […]


vegan borscht

23Feb14

I love borscht! I love beets. I love carrots and celery. I love soup. Borscht was made for me! It is a healthy, filling soup that satisfies. The version I developed here is a kind of hybrid between a traditional borscht and a sweet-and-sour cabbage soup. I crave the tang of the vinegar and the […]


I have been making this salad since high school! It is a great summer salad to go with dinner or, if you had a protein, it can make a great entrée. I like to add baked tofu. There is nothing super remarkable about this combination of ingredients, except that the mint really makes this otherwise […]


This is a baby batch of chili! I made a large pot to share with our friends who just gave birth and are on a meal train. We had leftovers. Then we got the call that a family member was in labor. We hopped in the car with leftovers in tow and fed the second […]


corn chowder

15Mar11

This recipe was inspired by both an article I recently read in Cook’s Country magazine and the rainy spring weather we have been having in San Francisco. Much of the recipe has been altered, but I was intrigued by their use of puréed canned corn. The result in this recipe is a smooth, thick stew, […]


lentil soup

20Feb11

It’s Sunday afternoon and there’s a pot of simmering lentil soup on the stove. It’s been a rainy weekend in San Francisco, and a dinner of healthy, hearty lentil soup to usher in a new week sounds just fine. This soup is of the “chop, chunk, toss, stir and simmer” variety; in other words: pretty […]


From summer to fall — quickly! The seasonal tide has turned in San Francisco, and there is nothing I like more than a pot of soup on a rainy Sunday evening in autumn. When I develop recipes, I tend to look for base flavors that can accomodate experimentation. For soups, butternut squash is the perfect […]