Onion pakora – like onion rings, but with a spiced chickpea flour batter.

Black rice fritters with turnips and horseradish cream… kinda looks evil, doesn’t it?

Red Rice and Avocado with Crispy Burdock Chips

Avocado and Tomatillo Salsa

Homemade turmeric bucatini with garlic chives

Amba – a quick version of an Iraqi-Israeli pickled mango condiment

Quick Green Apple “Kimchi”

Asparagus course at Canlis – with Sauce Gribiche, Quinoa Tabouli and a Fried Egg Yolk

“Caviar” lentils with crispy shallots and roasted garlic

Nectarine and tomato salad with a Korean-inspired dressing. Very on-trend.

Zucchini and chickpea tagine with big Moroccan flavors. A flexible vegetarian recipe that you can adapt to a wide variety of ingredients.

Khao soi is one of the “missing photos” in the Herbivoracious cookbook

King Oyster Mushroom with Roasted Cherries and Sage – No, That Isn’t Meat

Swiss Chard with Garlic and Yogurt

Thai Basil Eggplant Stir-Fry

Corn Nut butter – an experiment and some ideas for applications

Orecchiette with Garlic Scapes, Ricotta, and Gremolata

Apple Crostata with Breadcrumb Streusel

Saffron Chickpea Stew with Grilled Porcini Mushrooms

Bibim naegmyon – *cold* Korean noodles. If you serve them lukewarm I’m going to have to come over there.

Mexican breakfast torta (video)

Maple Roasted Shiitake Mushrooms