Spaghetti Squash Pasta with Tahini Sauce | Oil Free, Plant Based, Instant Pot

Spaghetti squash is one of the best ingredients to use for a guilt free pasta dish. Substitute spaghetti squash in any noodle dish for a lighter, healthier and tastier version. Toss it in a simple tomato sauce or make this spaghetti squash pasta with tahini sauce.

Nopales Cactus Salad with Tomato, Avocado and Onion | Plant Based, Oil Free

The local market had cleaned cactus paddles and I thought it would be fun to give it a try. I've had grilled cactus paddles once, but I've never cooked with it before. After a quick internet search, I a few plant based nopales cactus recipes. The best one I found was by La Cocina de Leslie. This is my take on her Ensalada de Nopales recipe.

Green Lentil Curry with Collard Greens | Plant Based, Oil Free, Instant Pot

I was at the market last week and decided to pick up a bag of green lentils. Unlike red lentils, the green lentils retain their shape after cooking and have a slightly nutty taste. My favorite way to prepare them is this green lentil curry with collard green. It's easy to make and delicious to eat.

Buddha Bowl with Leek and Carrots | Plant Based, Oil Free

There is nothing quite as satisfying as a buddha bowl loaded with healthy ingredients. The recipe for a buddha bowl is so versatile, you can use anything you have on hand. Don't have any carrots? Use beets instead. Don't have any leek? Use a bunch of green onions or a large sweet opinion in its place. If you love mushrooms, throw some of those in! It's basically a do-it-yourself plant based bowl filled with food that's good for you.

Vegan Food at Woodlands Indian Cuisine, Chatsworth CA

Woodlands Indian Cuisine in Chatsworth, CA serves up an awesome vegetarian/vegan lunch buffet. I enjoy the food so much, I've eaten there three times in one month. The food is South Indian inspired and everything on the menu is vegetarian. Many of the dishes are also vegan. All I do is ask the owner to point them out when I dine here. Woodlands is a great options for anyone looking for tasty vegan or vegetarian food in the San Fernando Valley area of Los Angeles.

Whole Wheat Pasta with Asparagus | Plant Based, Oil Free, Instant Pot

Living a whole plant based lifestyle has translated to a lot of fun in the kitchen. Going to the market is an entirely new experience now. The tender stalks of fresh asparagus caught my eyes and I decided to make something different. Pasta is a special treat for me, so I took the time to make a creamy white bean sauce to take this dish up a notch. There's no oil in this dish making it lighter than other pasta dishes I've put together. This is what I would call a guilt free bowl of creamy pasta with asparagus.

Vegan Menu at Sharky's Woodfired Mexican Grill

Since moving to eating whole plant based, I've only dined out at two restaurants so far and they have both been stellar. My latest dining adventure was at Sharky's Woodfired Mexican Grill. This is a chain of restaurants in Southern California serving food made from natural, organic, non-GMO, ingredients with gluten free and vegan options. The restaurant's motto is "feel good about eating". It's always nice to find restaurants that are vegan or plant based friendly and transparent about the ingredients in their food.

Chayote Curry | Plant Based, Oil Free, Cast Iron Skillet

Chayote is in season! This pear shaped squash is a wonderful ingredient to have in the kitchen. After it's peeled, chayote can be eaten raw or cooked. Make sure to wear gloves when peeling chayote or you'll end up with some undesired residue on your hands. Raw chayote can be tossed into a salad and cooked chayote can be added to stews and soups. This week I decided to make a chayote curry with a new curry powder I picked up from Trader Joe's. The dish turned out really well and great on its own. Next time I might serve it over some rice or lentils.

Savory Oats with Beets and Kale | Plant Based, Oil Free, Instant Pot

Savory steel cut oats have become a go to breakfast meal recently. I love the crunchy texture of the oats and it works well with just about any ingredient. When I can find organic steel cut oats, that's what I buy. At $.17 per serving, it's a great item to have in stock packed with nutrients. My latest experiment with savory oats was slightly sweet with the addition of beets. If you're looking for a savory oats recipe that's slightly sweet, give this version a try.

Vegetables with Tahini Sauce | Plant Based, Oil Free, Cast Iron Skillet

When I feel like steamed or lightly cooked vegetables, this is my go to meal. The tahini sauce can be served with steamed, roasted or boiled vegetables. One way I enjoy vegetables is by lightly cooking them in the cast iron with a little bit of water. If you're short on time or looking for an easy meal, vegetables with tahini sauce is the way to go.

Tofu Scramble with Roasted Sweet Potatoes | Plant Based, Oil Free, Cast Iron Skillet

This weekend was the first time I discovered the wonders of tofu scramble. There are so many directions to go with the seasoning, it's almost too much fun. The dish is also quite hearty and makes for a great power brunch dish. It's such an easy dish to make that I had it two days in a row. The roasted sweet potatoes add a sweetness that compliments the tofu scramble. Thank you to Minimalist Baker for the inspiration.

White Bean Stew with Kale and Mushrooms | Plant Based, Oil Free, Instant Pot

One of my favorite ingredients to use are Great Northern beans. They have a wonderful creamy texture that works very well in stews and sauces. I always start with dry beans which takes additional planning to allow time for the overnight soak. It seems like lately, there is always a type of bean soaking in my kitchen. If you don't have the time to soak beans overnight, there are salt free beans in BPA free cans available in select markets. I found this to be a hearty stew that is also light and flavorful.

Barley Stew with Edamame and Carrots | Plant Based, Oil Free, Instant Pot

I can't believe it has been close to two years since my last blog post. The reason I started this blog was to chronicle my food adventures, mostly outside of the kitchen. Going forward, I will be sharing more recipes from my kitchen as a way to help me member the hits. Hope you enjoy the new direction of the blog!

Right now, I am eating whole plant based with limited salt and no oils (processed cooking oils). This oil free vegan barley stew turned out really well and I can't wait to make it again.

Madera Kitchen, Hollywood California

Madera Kitchen is serving up new American fare in a relaxing atmosphere at the corner of Cahuenga and Franklin in Hollywood. The outdoor and indoor areas offer a casual laid back dining experience with a touch of elegance. 

Beyond the Beef Double Dip at Philippe the Original, Los Angeles

Philippe the Original is one of the most well known restaurants in Los Angeles and most famous for their french dipped sandwiches.

Morso della Bestia (Bite of the Beast) at Locanda del Lago, Santa Monica

On the last Thursday of each month, Locanda del Lago in Santa Monica hosts a five course communal dinner called Morso della Bestia or "Bite of the Beast".

Breakfast at Aunt Fannie's Restaurant, Ocala FL

While visiting family in Ocala, Florida, I had got to enjoy breakfast at a local's favorite: Aunt Fannie's Restaurant. We walked in at 10 am on a Monday and the place was full, always a good sign. I ordered the highly recommended corned beef hash which came with two eggs, hash browns and toast all for under $7. 

Brasserie Bofinger, Paris (11th arr)

Brasserie Bofinger is a classic eatery in Paris serving Alsatian dishes like pork and sauerkraut. One of the oldest brasseries in Paris and the first to ever serve beer on tap, Bofinger is considered a Paris institution and a must visit by many locals.

Les Papilles, Paris (6th arr)

Les Papilles is an old wine shop that has been converted into a bistro and grocery store in the 6th arrondissement of Paris, steps away from the Luxembourg Gardens. It's the kind of place where you go to enjoy a three hour meal and a few bottles of wine, while making friends with the diners at the next table. 

Passage 53, Paris (9th arr)

Out of all the restaurants I dined at in Paris, and there were many, Passage 53 was by far one of my favorites. From hand pulled noodles in China town to falafels in Marais, savory crepes in Montparnasse and the chef's tastings at L'Atelier de Joël Robuchon, Frenchie and more, few meals came close to what I experienced at Passage 53.