I made tartlets! This new “vegan lemon curd” discovery is changing my whole dessert repertoire…

I made tartlets! This new “vegan lemon curd” discovery is changing my whole dessert repertoire…

Getting crazy with the mochi…I won’t say what this one is, but it’s going in the cookbook, for sure. Dude. New favorite snack.

Getting crazy with the mochi…I won’t say what this one is, but it’s going in the cookbook, for sure. Dude. New favorite snack.

Warm Cinnamon Mochi stuffed with Almond Butter, Raw Honey and Crushed Almonds. A little sea salt. Who needs dumb energy bars?

Warm Cinnamon Mochi stuffed with Almond Butter, Raw Honey and Crushed Almonds. A little sea salt. Who needs dumb energy bars?

Kale chips and red wine. Ready to start the movie.

Kale chips and red wine. Ready to start the movie.

Snacks! Roasted pink beets, heirloom carrots and kohlrabi with balsamic-red wine glaze over garlic hummus on rye crackers. Lane says they’re sweet.

Snacks! Roasted pink beets, heirloom carrots and kohlrabi with balsamic-red wine glaze over garlic hummus on rye crackers. Lane says they’re sweet.

In case you’ve ever wondered if chocolate and persimmons go well together….um, yep. Fuyu Persimmons with super dark chocolate-tofu mousse and dried coconut.

In case you’ve ever wondered if chocolate and persimmons go well together….um, yep. Fuyu Persimmons with super dark chocolate-tofu mousse and dried coconut.

A work in progress, but still totally delicious: Raw “Pumpkin” Pudding made entirely of avocado, dates, and persimmons, with cinnamon and nutmeg. Topped with pecans. One day this will be a pie, and much more orange in color…

A work in progress, but still totally delicious: Raw “Pumpkin” Pudding made entirely of avocado, dates, and persimmons, with cinnamon and nutmeg. Topped with pecans. One day this will be a pie, and much more orange in color…

Soup! Turnips, pumpkin, carrots, mushrooms, lemon juice, coconut aminos and cilantro, all blended to maximum creaminess. The veggies were all “cooked” at a low temperature in a Sous Vide Thermal Immersion Circulator (belonging to the couple I cook for) until soft, before blending. Spinach salad with cherry heirlooms, avocado and carrot-lime-olive oil dressing.

Soup! Turnips, pumpkin, carrots, mushrooms, lemon juice, coconut aminos and cilantro, all blended to maximum creaminess. The veggies were all “cooked” at a low temperature in a Sous Vide Thermal Immersion Circulator (belonging to the couple I cook for) until soft, before blending. Spinach salad with cherry heirlooms, avocado and carrot-lime-olive oil dressing.

Raw Red Beet & Mushroom “Burgers” made in the dehydrator and served warm-ish with raw coconut mayo, heirloom tomato and avocado.

Raw Red Beet & Mushroom “Burgers” made in the dehydrator and served warm-ish with raw coconut mayo, heirloom tomato and avocado.

Persimmon Sushi! And it’s actually salmon-esque! I’m obsessed. (that’s jicama, not rice, by the way…)

Persimmon Sushi! And it’s actually salmon-esque! I’m obsessed. (that’s jicama, not rice, by the way…)

I cook.


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