KimmyKokonut

Let’s eat!
This year for Thanksgiving I became an adult, well, in a way. After a lifetime of attending holidays, sitting at the kiddie table and being the girlfriend/daughter/wife who brought her own main entree because turkeys as food are not in my vocabulary, I hosted a holiday this year. Not just any holiday, [...]

Fenugreek, Puy Lentils, Alfalfa
I don’t remember how young I was when I started sprouting but when I moved out of my parents’ house, the sprouting trays came with me.  My earliest memory is interviewing my elementary school principal for the school newspaper (was I 8? 9?) and on his desk was a mason jar full [...]

Banana Zucchini Bread
Welcome to the best of both worlds. My childhood banana bread meets the zucchini bread and they live happily ever after. I love this bread because it’s sweet, dense and moist.  It doesn’t fall apart if you want to slather on the jam or butter.  And it’s lower fat and has [...]

Fried Rice with Maitake, Peas and baked tofu
Fried rice is my go-to meal if I’ve got a leftover rice.  It’s so easy and quick and if you always have a stash of peas in your freezer, you are halfway there.  I like this dish because it’s quick and really versatile.  Plus, who doesn’t like [...]

Atop a bread bowled soup
I haven’t foraged maitake (ram’s head/sheep’s head/hen of the woods) (Grifola Frondosa) yet, but it would be a good find.  The genus, Grifola, refers to the griffin a lion body/eagle headed creature, making this mushroom the king of the land and air.  They are traditionally a symbol of God and guardian [...]

Pesto-licious
I came into an abundance of arugula recently and thought I’d make a pesto from it. I threw in a little leftover basil to maintain that “pesto” taste, but I think it turned out to be a fun alternative to the traditional pesto. It’s not overly intense, so feel free to modify [...]

Vegan Omelette
I would never have thought it possible. A vegan omelette. What a silly concept, but in reality it’s amazing. Groundbreaking.I’ve always thought tofu scrambles to be o.k. Tofu can never become an egg, there’s just something noticeable about the taste and texture. I’d prefer granola anyways.
But this recipe over [...]

Fig Tart
Taking a break from mushrooms, let’s look at this luscious tart I made recently. It was really easy to make and very tasty. For the crust, I veganized a recipe off epicurious and it was amazing. It’s a cornmeal crust with rosemary and I made it in my food processor. [...]

Chanterelle Custard/Quiche
I finally made it to the store and bought some lecithin granules so I could make Wildman’s Chanterelle Custard. I was intrigued by the recipe and was a little scared to use half of my week’s harvest for a dish I’d never tested, but I’m proud to report it came out awesome. [...]

My wild mushroom week is overlapping into this week and I don’t mind. I made an earthy, delicious soup with my cauliflower mushrooms that I had to share. Their cooked texture makes me think of rice noodles. I think they would be fun with a stroganoff sauce over them or a Thai [...]