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spiced curiosity | healthy, vegetarian recipes in san francisco
Lentil Radish Salad with Smashed Garlic and Ginger – from Ottolenghi's Plenty

Monday, February 9, 2015

lentil radish salad with smashed garlic and ginger – ottolenghi’s plenty

These wintry days lead me to reach for comforting, nourishing food. The most comforting sensation to me is a too-hot bite of lentils fresh out of the pot or the smell of crushed garlic from my mom’s cutting board. So after reading Yotam Ottolenghi’s second of several cookbooks, I found the perfect recipe for me.

At first the simple “Cucumber Salad with Smashed Garlic and Ginger” sounded too simple – why invest time in a topping when I could whip up Lemon & Eggplant Risotto or Saffron Cauliflower? The secret is that it goes on nearly everything, including my favorite vegetarian/vegan/gluten-free-but-not-paleo base of choice, lentils, i.e. the sturdy foundation of my plant-based meals.

Lentil Radish Salad with Smashed Garlic and Ginger #SpicedCuriosity


Skillshare Class, Trashhand & VSCO

Saturday, February 7, 2015

Photo Class – Trashhand X Skillshare

So, amongst rocking a part-time job at Bom Dia Market, setting up the next Seconds dinner, and adding new clients…I finished a photo course! The wizened photographer Trashhand hosted a free class with Visual Supply Company on street photography. I love using the camera as a tool to get to know a city on a deeper level, and soaking up the online lessons didn’t disappoint. The project ran on four skills: the “look up”, street portrait, motion, and night shot. Here are my photos I shot for the class.





The most memorable thing I learned is to be more cognizant of manmade lines when taking environmental shots. For the portrait photo I had the perfect angle lined up, then I realized the concrete divider in the foreground was way off center – subtly messing up the balance. Paying more attention to these details definitely upped the quality of the rest of my photos, too.

I highly recommend sipping up the course’s short videos in your free time, whether it’s at home before work or via your phone on the train. I’ve been super busy of late, but I loved learning online during “downtime.” Sometimes the best time to get things done are those in-between moments.

Along with enrolling in the class, I would love if you would take a peek at my project and send me your thoughts!

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Tuesday, January 20, 2015

Cousins’ Weekend in San Francisco

Hi y’all! This new year has been busier and better than ever. Recently my cousins from the East Coast (no longer called my-husband’s-cousins!) came to visit for an awesome, extended weekend. We explored everything from Land’s End, Sonoma County, and Muir Woods together – most of which was new to Hoyd and me, too. I loved hugging them, spending time with them, and catching up with them in the midst of this newly comforting San Francisco space.

Golden Gate Bridge

As vino lovers, we definitely had to make the trip up north to California wine country. We meandered up to Sonoma and explored Unti, Medlock Ames, and Windgap wineries. I highly recommend each place if you’re ever in the area! The wine tasted delicious, the autumn-like weather stayed gorgeous (especially compared to New York’s below-freezing temps), and the landscapes seemed surreal.

Unti Winery in Sonoma County

Unti Winery in Sonoma County


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Garlicky Miso Cauliflower for Vegetarian Thanksgiving

Wednesday, December 3, 2014

garlicky miso cauliflower

I used to despise cauliflower. While my nine-year-old self was wearing neon colors and pigtails, this bland plant was hogging the dinner plate and killing my vibe. Cauliflower was mushy, beige, and downright gross (this coming from a kid who loved veggies and begged for seconds on salad).

Garlicky Miso Cauliflower

A couple decades later, I’ve come to terms with this winter-ridden ‘flower. Notably, I’ve mastered the art of marinating, and now I race my husband to the last piece of roasted veggies. The secret is in the sauce, and this marinade in particular is ridiculously simple yet flavorful. The dark red miso slams the umami gong and also adds a savory saltiness; meanwhile the mustard and honey provide tang, and the garlic and coriander offer herbaceous backup.

Garlicky Miso Cauliflower


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