When I was little, every week my mum would bring home a large bag of Japanese cucumbers, roughly chop them up and season them before heading off to work. Sometimes she would add chili flakes and refrigerate them immediately, occasionally she would sauté them for a few minutes in the pickling liquid and slide . . .
Update (September 19, 2014): I tested out the 'Gochujang Tempeh' recipe several times and finalized it. I am also adding newer photos of the marinade and the gochujang tempeh. We recently returned from a trip to Lima, yet another interesting destination in Latin America - similar in some ways to Buenos Aires, Mexico City . . .
Mangia Mangia, let’s eat! I’m missing Italy already! Holly from Petite Panettiere is an Italian baker with an endless passion for creating healthy desserts, including her gigantic vegan marbled black and white cookies that I simply can't take my eyes off of. Her blog represents a petite collection of recipes rustically prepared . . .
Vegan can be a vast term, with different interpretations and classifications. For some it means a plant-based diet, like a dietary vegan. For others it means a lifestyle free of all products and items of animal origin, like an ethical vegan. Then there’s everything in between these ends. Everyone has their . . .
Erin is the fabulous food blogger and creative recipe developer who, along with her husband/photographer Jeff, runs the lovely Olives for Dinner. I admire her adventurous nature, especially into Asian flavors - she is one of the few bloggers I know who has also worked with some of my favorite ingredients like gochujang (Korean fermented . . .
Last month we introduced the amazing Vegetarian Street Food Festival package at the luxurious Paresa Resort Phuket here. Now we get the chance to share our interview with Paresa Resort Executive Chef Luca Mancini. The Italian chef is responsible for overseeing the four restaurants at Paresa Resort - Diavolo, Talung Thai, Recipe By . . .