This week, I’ve had Sushi on the mind. I adore Japanese cuisine, but as a Vegetarian, I get satisfying Japanese food far less often than I would like. My favorite Japanese restaurant is a hole in the wall up in San Francisco named Cha-Ya, but I so rarely go there now that I’m no longer living a few blocks away.

So, today, I made basic vegetable sushi with three types of filling: teriyaki tofu, carrots, and kabocha squash. The teriyaki tofu added a savory touch, the fresh carrots added a satisfying crunch, and the roasted kabocha squash added a smooth, sweet juxtaposition. I hope you enjoy this Teriyaki Tofu and Veggie Sushi as much as I did!

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Sometimes I just crave dessert. Ok, let’s face it, I usually want dessert. Today, when I looked into my refrigerator, I had some milk and heavy whipping cream that I wanted to use up.

Initially, I started with just making some simple crêpes and filling them with Nutella and topping them off with freshly whipped cream. However, after my initial cravings were addressed, I had a full bowl of crêpe batter and another of whipped cream.

I have tried some amazing Mille Crêpe Cakes, but they were usually very expensive and rich. So, I decided to attempt making a simple one and see how it went.

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This Egg-White Chili Shakshuka combines three of my favorite things: egg-whites, chili, and shakshuka in just the best way. Shakshuka is usually a dish with poached eggs on top of a tomato, pepper, onion stew and is a delightfully satisfying breakfast.

However, sometimes my picky eating gets the best of me and my distaste of peppers and egg yolk ruins the experience. In an effort to make a Shakshuka that was perfect to my taste, I decided to make a version without the peppers and egg yolk. To bring more hardiness to the dish, I added kidney beans, which matched the tomato flavors perfectly.

This healthy, filling breakfast is packed with vegetables and healthy protein. It happens to also be vegetarian and gluten-free. By holding the eggs, it can be a delicious vegan stew for lunch or dinner as well. This is a versatile dish that translates across dietary restrictions and meal times. I’m super happy with the end result of my Egg-White Chili Shakshuka and I hope you enjoy it too!

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I adore the sweet + spicy combination of Mexican Hot Chocolate. Sometimes when a single glass of Mexican Hot Chocolate just doesn’t cut it, all I want is the rich creaminess of a Chocolate Ganache. With this Spicy Mexican Hot-Chocolate Ganache Tart, I brought together decadent sweet and spicy chocolate in a shortbread cookie crust.

Richer than my typical fare, this Spicy Mexican Hot-Chocolate Ganache Tart was absolutely worth it. I loved eating this tart and only begrudgingly shared it with family and friends.

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