Sides
Tatsoi with Spicy Thai Sauce
From the story: How to Grow a Farmer First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Many local farmers’ markets, especially those hosting Asian farmers, sell tatsoi during the cool season. It might be labled with any number of other names like tago choy, tah…
Read MoreSautéed Shishito Peppers
Fry them in hot olive oil until they blister, then serve them whole sprinkled with a bit of flaky sea salt.
Read MoreNoodle Like a Pro
Louis Kao and Other East Bay Chefs Show How to Stir the Pot East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries By Carolyn Jung Figure 1 Publishing, September 2019 Wondering what East Bay chefs and food entrepreneurs are up to? Here’s a helpful guide along with a nice collection of dishes…
Read MoreCarrot Top Salsa Verde with Roasted Root Vegetables
Perfect for a winter day, this side dish pairs starchy roasted root veggies with a savory fresh herb sauce made from the carrot tops, adding a new dimension of flavor and making use of the whole vegetable. Salsa Verde 3 tablespoons capers, drained 2 whole cloves garlic, peeled 5 anchovy fillets (optional) Tops…
Read MoreTop Cap Mushrooms
It all started with a shiitake mushroom fascination. At the time, Morgan Proctor and Greg Olson both had administrative positions in urban offices and were living in a small space in Oakland with no outdoor area for plants. Given their shared interests in nature, nutrition, and gardening, and after being wait-listed at a community garden,…
Read MoreGailan with Oyster Sauce (haoyou jielan) from All Under Heaven
Illustrations by Margo Rivera-Weiss Recipe by Carolyn Phillips Farmers grow what their land and the market will support, so in diverse California, that means plenty of traditional Asian produce. The Old Oakland Friday market is particularly known for its wide selection of Asian vegetables, which home cooks with a working knowledge of Asian culinary…
Read MoreChef Barry’s Pecan Mousse and Sweet Potato Chips
From the story A Vegan Holiday Feast Illustration by Julia Cost 2 cups pecans 1 small yellow onion, diced small 3 tablespoons maple syrup Salt and pepper Safflower or vegetable oil 1 sweet potato, thinly sliced on the bias To make the mousse: Preheat oven to 350°. Place the pecans on a baking sheet and…
Read MoreChef Colleen’s Roasted Brussels Sprouts with Caramelized Onions and Toasted Pistachios
From the story A Vegan Holiday Feast, Illustration by Julia Cost Serves 4 to 6 1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper, freshly ground 2 tablespoons nondairy butter, such as Earth Balance 4 small-medium yellow onions, thinly sliced…
Read MoreChef Barry’s Garlic Mashed Potatoes with Mushroom Gravy
From the story A Vegan Holiday Feast, Illustration by Julia Cost Garlic Mashed Potatoes 1 head garlic 1 tablespoon olive oil 6 medium russet potatoes, large dice 3 tablespoons vegan butter ¼ cup hemp milk Salt and pepper Preheat oven to 400°. Slice the top off the garlic head to expose the tips of the cloves. Brush…
Read MorePerfumed Matsutake Rice
From Urban Forager: Matsu=Pine, Take=Mushroom by Anthony Tassinello 3 cups Japanese rice 3 cups water 2 or 3 small “number one” matsutake 1 abura-age – fried tofu (optional) ¼ cup sake ¼ cup soy sauce Begin by washing the rice in several changes of cold water, repeating the process until the water becomes clear. Drain the…
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