Check out my feature article in Food & Wine Magazine this month. You can read it online.
Ani in Food & Wine Magazine, June 2008
Published June 11th, 2008 in PRESS, RECIPES, best vegetarian, ca, california, cookbook, dinner, eco, family, farmers' market, food demos, garlic, gluten free, gluten free diet, green living, health, hollywood, interview, korean american, lemon, local, lunch, magazine, natural, olive oil, raw food diet, soup, tomatoes, uncooking show, usa, vegan, vegetarian, whole food and whole foods. 1 CommentAni’s answers to Andrew’s 5 Questions
Published June 11th, 2008 in PRESS, TV appearance, best vegetarian, ca, california, cookbook, dessert, dinner, event, gluten free, gluten free diet, green living, health, hollywood, interview, korean american, lemon, local, raw food diet, uncooking show, usa, vegan, vegetarian, whole food and whole foods. 0 Comments
Andrew Zimmern, the host of Bizarre Foods on the Travel Channel, asks me 5 questions. Check out my answers.
Strawberry Parfait Recipe
Published June 3rd, 2008 in RECIPES, TV appearance, breakfast, ca, california, farmers' market, gluten free, gluten free diet, green living, health, hollywood, korean, korean american, lemon, local, lunch, natural, raw food diet, vegan, vegetarian, whole food, whole foods and wild rice. 0 Comments
This is the recipe I got to make for Andrew Zimmern on Bizarre Foods for the Travel Channel. Holy cow, it’s vegan, raw, uncooked and fresh, and packed full of beautiful strawberries and creamy cashew kream. Incase you’re wondering why I spell cream with a K instead of a C….it’s because my dairy is cruelty-free and vegan, and absolutely delicious and nutritious.
Strawberry Parfait
Makes 2 servings
Topping:
1/2 cup sliced strawberries
Strawberry Syrup:
1 cup strawberries
1/4 c agave syrup
Kream:
1 cup cashews
1 Tablespoon vanilla extract
1/4 cup Nutiva Coconut Oil, liquid
1/4 cup filtered water, as needed
Garnish:
Mint
To make your syrup, place strawberries and agave in your blender, and pulse to mix. Set aside.
To make your kream, place cashews, vanilla, and Nutiva Coconut Oil in your blender. Add water, only as needed, to blend into a smooth pudding texture.
To assemble, place kream in 2 glasses. Top with sliced strawberries. Drizzle on your syrup, and garnish with a sprig of mint.
Photo is provided courtesy of Tyler Golden.
