February 14, 2023


Hijiki Caviar, Cashew Crème Fraîche & Rice Paper Chips

Rice Paper Chips

4" in round rice paper wrappers

Neutral Oil, or olive oil for frying 

The most easy, and satisfying fried thing you'll ever make. 

Heat about 1.5 inches of oil in a deep pan. I used olive oil which is not always ideal for frying, but this we'll heat to only about 380 degrees which is below the smoke point for olive oil. 

Once the oil is hot, drop in one wrapper at a time with tongs - and remove onto a plate lined with paper towel to absorb any extra oil.

Sprinkle with sea salt.  

Hijiki Caviar 

1/4 cup Hijiki seaweed soaked in water for about 20 minutes, the longer you soak the more water it will absorb so its ok if it goes longer 

Once the seaweed is soft, strain. 

Toss with 2 tbsp lemon juice, 1 tbsp olive oil and 1 tbsp soy sauce and a splash of sesame oil if you have it on hand. 

Cashew Crème Fraîche

1 cup raw cashews
2 tablespoons lemon juice
1 tablespoon white miso (optional) If not using miso, add extra salt .
Approximately 1/2 cup of water to process
Pinch of sea salt.

Blend all ingredients until smooth.
Makes approximately 1 1/2 cups.


Serve with fresh chives. 

February 12, 2023


Beet Noodles, Truffle Cream & Oyster Mushrooms

1 large beet, spiralized 
Olive Oil 
Sea Salt 
Truffle Cream//
1 cup cashews
1/2 cup water
1/4 cup hi-note, Cheezio-Pepe (or 2 tbsp Nutritional Yeast, 1/2 tbsp garlic powder) 
2 tsp truffle oil (Truff brand is good, and not crazy $)
1 tsp sea salt
Blend all ingredients until smooth. 
1 lb oyster mushrooms, cleaned and torn 
1-2 tbsp olive oil for sauteing
1 tsp sea salt
Juice of 1 lemon 
Tear mushrooms to "shred" so you have nice long meat-like pieces. Saute in olive oil with sea salt for about 8 minutes making sure the mushrooms get nice and soft. Finish by adding lemon juice. This will help them brown, and round out the flavor. 
To Serve//
You can toss the beet noodles with the truffle cream, and mushrooms to make a big delicious messy dish. But I prefer to toss the beet noodles in olive oil and sea salt, plate the sauce generously in the dish first- then top with noodles and mushrooms. 
Garnish with your favorite herbs. We used basil!
recipe by Meredith Baird
February 02, 2023


CHI Foods Thai Larb

1 package Chi (Maple Sage and Italian both work great!) 

1 clove garlic, grated
1 in chunk of ginger, grated 
1-2 tbsp olive oil for the pan
1/2 red onion, thinly sliced on mandolin
1/4 apple cider vinegar 
1 handful chopped cilantro, about 1/4 cup
1 handful chopped mint, about 1/4 cup
1 persian cucumber, thinly sliced 
1 thai chili, minced or jalapeno 
Juice of 2 limes 
2 tbsp vegan fish sauce (or regular) 
1/2 tsp sea salt
12 cabbage leaves 
Saute one package of Chi in a little olive oil. Add grated ginger and garlic to flavor. You don't want to burn the ginger and garlic, so you can turn the heat down once the Chi is warmed up! 
Thinly slice red onion. Add to vinegar. This will be a "quick pickle" and take some of the bite out. 
Add the sauteed Chi and all remaining ingredients to a bowl. Toss with lime juice, fish sauce and sea salt. You can drizzle with a little olive oil if needed, but it's not necessary. 
Serve with cabbage leaves, and pickled red onions on top. 
Serves 6 as appetizer, or 4 main 
January 19, 2023


Chicory Rosa Salad + Lemon Walnut Dressing

In all honesty this recipe is all about the sauce, but if you're lucky enough to find these gorgeous light pink chicories they are a MUST. Good substitutions would be radicchio, endives or any other winter lettuce. You could also totally play it safe and go for kale, butter lettuce or romaine. It's nice to use a lettuce that has a cup quality.  
This is a dressing of the very chunky sort. Dip, dressing, you get it... 
1 whole lemon, chopped (remove some seeds if you feel like there are a lot! I don't worry about a few) 
1 clove garlic 
1 cup walnuts, almonds, or pistachios 
1/2 tsp sea salt 
1/2 cup olive oil 
After chopping lemons, pulse them in a food process with garlic. Add the walnuts and sea salt, and pulse until everything is well combined but still chunky. 
Add in olive oil, and give it a few quick pulses. You don't want to over process once the olive oil is added or things will get sticky and pasty! The texture should be similar to a pesto. 
Plate clean lettuces, and strategically cover with the dressing making sure it all gets disbursed somewhat evenly. 
Finish salad with olive oil, sea salt and pepper, plus some sumac if you've got it! 
Serves 2 entree salads, or 4 sides
recipe by Meredith Baird
January 14, 2023


Roamanesco "el pastor" Tacos

Sweet and Smokey "El Pastor" Sauce//
2 cup pineapple chunks (Reserve 1 cup for later) 
1/4 cup orange juice
1 clove garlic
2 arbol chilis (start with 1, and add the second after tasting)
4 sundried tomatoes (preferably not packed in oil) 
1 teaspoon smoked paprika 
1 teaspoon chili powder
1 teaspoon sea salt 
Blend all ingredients until smooth (only 1 cup pineapple). This might read "spicy", but it does mellow out once you add it to the vegetable. It should have strong flavor! 
1 large head of cauliflower, or romanesco. Don't be afraid of the funky ones if you can get them! 
Core the veg, and slice it into manageable bites. 
Heat 2 tablespoons of olive oil, and sautée until it starts to brown and soften. Add a pinch of salt. You can add a few tablespoons of water to help. You don't want the bites to be crunchy! 
Add the sauce the your sauce to your sautee, and simmer covered for about 8 -10 minutes. Add remaining pineapple chunks and simmer for a few more minutes. 
Taste, and adjust for salt and a little extra chili powder if needed. 
With corn tortillas , avocado and cilantro. 
December 22, 2022


Stuffed Mushrooms

Stuffed Mushrooms with Chi Foods Plant Based Pork, Spinach and Herbs//
24 Button Mushrooms, White or Cremini 

1 package Chi Foods Italian Herb
1 shallot, thinly sliced 
1-2 tbsp olive oil 
1 cup baby spinach 
1/2 cup almond flour 
1/2 cup parsley, chopped 
1/2 tsp sea salt 
1/2 tsp chili powder (optional) 
Preheat oven to 375 
Saute shallot in olive oil until soft, add 1 package of Chi Foods Italian Herb. All you need to do is heat the Chi . Add 1 cup baby spinach, and mix it in until wilted. Stir in almond flour, parsley, sea salt and spices. 
"Stuff" each mushroom with about 1 tablespoons mixture. 
Drizzle with olive oil and a sprinkle of sea salt before baking. 
Bake at 375 for about 15 minutes, or until browned on top. 


December 07, 2022


Chi-Rizo Raddicchio Cups

Chi-Rizo Raddicchio Cups

Reframe the appetizer and think outside the box with the sexiest savory bites you'll have all holiday season. 
Go to the farmers market and find the most beautiful endive you get your hands on,  shave a radish, and pull your favorite greens and herbs. 
Make some rice if you have time. If not, skip it! 
Saute one box of Chi Foods Chi-Rizo (organic, soy fee, and gluten free) totally delicious clean meat alternative... the cleanest I've found! (and high protein) It needs absolutely nothing- the flavor is amazing as is. 
Top with avocado or your favorite sour cream, shaved radish, and plenty of herbs. 
recipe by Meredith Baird







November 25, 2022


persimmon thyme galette


  • 1/2 cup pecans
  • 1 cup + 2 TBL all purpose flour
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

  • 4 fuyu persimmons cut into 1/4 disks
  • 1 TBL fresh thyme
  • 2 tsp lemon zest
  • 1/4 cup sugar, + more for sprinkling
  • 2 TBL brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger


  • all purpose flour (for surface)
  • 2 TBL milk


Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal with a few pea size pieces remaining.

Transfer to a large bowl; drizzle with 4 TBL ice water and mix just until mixture comes together. Gently pat dough into a 6" diameter disk. wrap in plastic and chill at least 1 hour.

Filling and Assembly

Preheat oven to 375. Toss persimmon filling together in a large bowl.

Roll out dough on a lightly floured surface to a 13" round. Carefully transfer to a parchment lined baking sheet. Arrange persimmon slices in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 min. Let cool before serving.

November 06, 2022


BEET RAVIOLI with Mushroom Walnut Filling & Tarragon Cream

1 lb red of yellow beets, peeled and thinly sliced or shaved on mandolin. Cut the beet to fit the mandolin as you prefer- squares, circle, or moon shaped would be fine! 
Once you have your beet slices, toss them in a little olive oil and lemon juice. 
You want about 12 slices (to make 6 raviolis) per person (48 slices for 4 pple etc) 
2 cups cremini mushrooms, stems removed and quartered
1/2 yellow onion, diced
2 tbsp fresh thyme, or several spring
1 tbsp minced garlic 
3 tbsp olive oil 
2 tsp sea salt 
1 tbsp balsamic vinegar 
1 cup walnuts 
Sautée onions in olive oil until translucent, add mushrooms, thyme, garlic and sea salt. You want the mushrooms to be lightly browned, but not super soft. Add a splash of balsamic vinegar. Finish with a little salt and pepper. 
Pulse sautéed mushroom mixture with walnuts until well combined. Add an extra splash of olive oil and sea salt if needed. 
Tarragon Cream//
1 cup cashews
1 1/2 cups water
2 tbsp lemon juice
2 tbsp fresh tarragon leaves
1 tbsp miso
Pinch of sea salt 
Blend all ingredients until smooth. 
Plate one layer slices of beet on a plate or serving tray. ( Make 6 "raviolios" for full serving). Top with 1 tbsp mushroom walnut filling. Layer another slice of beet on top. Drizzle generously with tarragon cream, and garnish with fresh herbs + freshly ground pepper. 
Serves about 4
November 01, 2022


Zucchini, Fennel, Mint & Basil Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 small fennel bulb thickly sliced and fronds reserved
  • 1 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 3 medium zucchini thickly sliced
  • 2 handfuls basil
  • 2 handfuls mint
  • 2 Tbl Nutritional Yeast
  • small handful raw chashews
  • 3 cups vegetable broth
  • 2 Tbl tablespoons freshly squeezed lemon juice, plus zest to serve
  • Sea salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil, to serve
  • fennel fronds to serve
  1. Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.
  2. Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
  3. Add the lemon juice, nutritional yeast, cashews & season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
  4. Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and fennel fronds