Olive and Pearl's

Stone Fruit Clafouti

Posted by in Breakfast, Dessert, Gluten-Free, Vegetarian

One of the ways I mark life is by travel, and one of my favorite things to do while traveling is to eat (and drink) my way through a new city. Being gluten-free and dairy-free makes such adventuring a bit of a struggle at times and makes me lustful after things I can’t eat. So when I return home, I try to remake the most memorable dishes. Clafouti is traditionally made with cream and white flour. With a few allergy-adjusted tweaks, we have made it heaps healthier and (we think)…read more

Turmeric Coconut Rice and Cauliflower Tarkari Curry

Posted by in Gluten-Free, Lovely as Leftovers, Vegan, Vegetarian

It feels as though, as of late, I am living 4 different lives. Scheduling has become nonexistent, sitting down to eat a meal has become a luxury, and, to allow for quick-changes between class, meetings, and auditions, my car is now filled with half of my closet. I am a crazy bag lady. There have been moments though, through the chaos of the last few weeks, where everything seems to align into this strange constellation-like map in my mind. All of what I’m doing has a purpose. I’ve chosen this…read more

Tomatoes Galore Kale Salad with Tomato Basil Vinaigrette

Posted by in Gluten-Free, Greens, Side Dishes, Uncategorized, Vegan

I was recently told that I may be eating too much kale. It took a lot out of me to type that sentence up there. I feel a near-religious reverence for kale. Too much? How could I be consuming too much? As it turns out, consuming excessive amounts of any cruciferous vegetables (kale, broccoli, cauliflower, bok choy, and cabbage) can cause hypothyroidism. Those with iodine deficiencies are at highest risk, however. There are chemical components found in kale that can compete with iodine for uptake by the thyroid, causing competition…read more

Honey Almond Sesame Cookies

Posted by in Breakfast, Dessert, Gluten-Free, Uncategorized

Throughout human history, there has been some bizarre forms of currency. Salt, jewelry, snakes, potatoes – all have been used in lieu of cash. In the Middle Ages in Russia, squirrel parts were used as a form of currency. Their pelts, claws, and snouts all served a purpose in trade. Less harmful to those poor squirrels, the history of cowry shells and their monetary value can be traced through Chinese culture as far back as 16th century BC. In our family, currently, we have reverted back to those simpler times…read more

California Donburi

Posted by in Gluten-Free, Lovely as Leftovers, Make Ahead

There is something very meditative about eating a meal out of one big bowl. All of the colors and flavors mix together and create different bites each time you dig in. In this particular Japanese dish, “don” which literally translates to “bowl”, there are countless variations. From barbecued eel to breaded and deep-fried pork cutlets, donburi mainly consist of some type of meat over white rice. Being the veggie-chopaholics that we are, this recipe is a light, California spin on a traditional dish.  In keeping with the Asian flavor-notes, we’ve used brown rice…read more

Quick Lentil Herb Salad

Posted by in Gluten-Free, Greens, Lovely as Leftovers, Make Ahead, Vegan

We love ingredients that are good for you. Ingredients that fuel, sustain, satisfy, and heal your body. While mostly anything from the earth (save for poisonous mushrooms and a few other breeds of foliage) should be the bulk of what we feed ourselves with, there are a few foods that simply better than others. Sent to us from Edesia, the Roman Goddess of Feasting herself, superfoods are nutrient – dense, glorious, and meant to be consumed in abundance. All posturing, soap-boxing and mythological jokes aside, a superfood is one that is…read more

Slow Cooking Minestrone

Posted by in Gluten-Free, Lovely as Leftovers, Uncategorized, Vegan

I am reading “The Brothers K” and haven’t enjoyed a book more in quite a while. After I made this soup on a Sunday evening, I sat down to read and opened to my dog-eared page, where one of the main characters had just made lasagna after a long period of mourning a break up. He tasted his lasagna and thought to himself, “There’s something missing.  But there is always something missing. Having things missing, even indispensable things, is a fact of life, don’t you think? And life goes on…read more

Strawberry Banana Corn Muffins

Posted by in Breakfast, Gluten-Free, Lovely as Leftovers, Vegan

Life has been hectic and stressful lately. The usual modern complaints – too much to do, not enough time. I will spare you all the details. But I have noticed that the busier I get, the more I want to bake. It is not just wanting to bake, the line of thinking goes something like this: I should quit my job, move to Northern California (well, more Northern than I already am) and buy a small cottage where I will bake muffins, scones, and cobblers with fruit from my trees…read more

Persian Saffron Fava Bean Rice

Posted by in Gluten-Free, Lovely as Leftovers, Vegan, Vegetarian

The cultivation and consumption of basmati rice dates back thousands of years in India and South Asia. It has a rich history as a staple of Indian and Middle Eastern cuisine and has a nutty, butter-like flavor. Unlike brown rice, basmati has been stripped of it’s bran layer, thus making it very easy to digest. This stripping does remove some of the rice’s fiber and inherent nutritional properties however. Because it contains less starch than other white rices, it will not significantly spike your blood sugar and is ideal for…read more

Coconut, Strawberry and Rhubarb Shortcake

Posted by in Dessert, Gluten-Free, Vegetarian

Dessert during a holiday dinner is always bit of a fuss around our house. It begins with a debate; my mother representing the butter, flour and chocolate-filled minority and my sister and I on the plant-based, coconut oil-defending side. Our parents, though supportive of our nutritional needs, yearn for the days when a Trader Joe’s frozen chocolate cake was the go-to for celebratory desserts. Not a thing against good ol’ TJ’s but, I’d like to think we can do better. I will admit that some quinoa flour-based cakes have gone…read more