Like Most Humans, I am Hungry

“People ask me: Why do you write about food, and eating and drinking? Why don’t you write about the struggle for power and security, and about love, the way others do. They ask it accusingly, as if I were somehow gross, unfaithful to the honor of my craft. The easiest answer is to say that, like most humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it.”
~ M.F. K. Fisher

Quinoa Macaroni with Gruyere, Cheddar + Parmesan

The new Edible Reno-Tahoe Cooks! edition had me thinking about macaroni and cheese before I went to sleep, so today around mid-afternoon I was really craving the comfort food. The recipe in the magazine looked delicious, with shrimp and pancetta, but I didn’t have those ingredients on hand so my mac n cheese was a little bit simpler.

Macaroni and Cheese
¼ lb quinoa macaroni
1 small onion minced
1 clove garlic minced
1 Tbsp whole wheat flour
½ cup heavy cream; if you have white wine add a ¼ cup of that too (I didn’t have any on hand)
2 cups cheese: you can use a variety of different cheeses, I used gruyere, cheddar and parmesan
Fresh cracked black pepper
sea salt
red pepper flakes
olive oil
½ cup bread crumbs


[Adapted from Cooks!] Oven 350. Cook the pasta according to the instructions. While the water’s boiling, sauté the onions on medium high heat in olive oil until translucent. Add the garlic, cook for about a minute, and then add the flour. Stir the flour in, add the wine and let it cook down if you have it, then add the cream. Let this simmer for about five minutes, remove from heat and stir in the cheese until it is just melted. Add a few grinds of black pepper, sea salt and red pepper flakes.

For the breadcrumbs I just baked two slices of sprouted bread, then chopped them into breadcrumbs. Place the pasta in ovenproof dishes, and then add the cheese mixture on top. Place the bread crumbs and extra parmesan on top and bake until the top is browned, about 20 minutes.

Chocolate Beet Cake


I made this chocolate beet cake in honor of the creative and beautiful energy expressed in the video made by Tiger in a Jar. I’ve watched their video so many times, mesmerized by it’s beauty and simplicity, that I’ve pretty much memorized the recipe by now. My roommate and I were talking about why a video like this is so inspiring when it is so simple—it just shows ingredients and the process of making a cake. But we figured it was the old time feel, the comfort and beauty and simplicity, the celebration of food, and the lovely use of beets.

The cake itself is incredibly photogenic, and more importantly, delicious. The beets add moisture and a rich sweetness, one that lingers on your tongue instead of the sharp, quick sweetness you get from refined sugar. Using good, dark chocolate is absolutely essential as this adds the best flavor and pairs perfectly with the beets. I followed the measurements for the recipe, but changed a few of the ingredients like usual. Instead of using white sugar, I used coconut palm sugar. Instead of white flour, 100% whole wheat (I really like the density and chewiness of whole wheat). I used Green&Black’s 72% baking chocolate, which turned out to be just perfect. Also I use vanilla powder instead of the liquid, I like the flavor of the powder more.

A few notes: when I melt chocolate I always do it in a glass bowl over a simmering pot of water, never in the microwave. When most of the chocolate looks melted, I take it off the heat and stir until the rest melts. I boiled the peeled beets in water for about 45 minutes, until they were soft and easy to cut with a fork. Then I pureed the beets in the vitamix with a little beet water (we saved the rest of the beet water for future clothes dying projects). Finally, make sure you let hot ingredients (the melted chocolate and pureed beets) cool some before you add it into the rest of the mix, this way you don’t cook the eggs. I garnished the cake with figs, raspberries and baby beet green leaves because of their beautiful color.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

This dish was inspired by one of my best friends who makes huevos rancheros in tortillas fitted into a muffin cup. The result is a delicious and beautiful little huevos ranchero package filled with egg, black beans, and cheese topped with fresh herbs, avocado, and salsa. These are a little bit different, but basically follow the same idea with a few different ingredients. I didn’t have any fresh herbs on hand, but I would definitely add cilantro or basil and some chives to this dish as a finishing touch.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

1 sprouted corn tortilla
1 small eggplant
1 small zucchini
½ red onion
1 clove garlic
Handful of chopped kale and spinach
A few stems of broccoli
Sea salt
Olive oil
1 egg
Several cherry tomatoes
Crème fraiche or Greek yogurt


Turn the oven onto broil. Chop the eggplant, zucchini, and red onion. Sauté in a skillet on medium high heat for several minutes, until slightly soft and browned. Add the garlic, kale and spinach. Drizzle olive oil over the greens, and add salt and a squeeze of lemon juice. Cover the pan for a few minutes and let everything cook and brown, mixing occasionally.

When the greens are wilted and the other vegetables are nicely browned, remove the mixture and place in a bowl. Add a little more oil to the skillet. Warm the tortilla so it becomes pliable. Mold the tortilla into a ramekin or muffin cup and scoop some of the vegetable mixture into the center.

Crack an egg on top of the vegetable mix, place halved tomatoes and cheese on the egg and broil until the egg is cooked to your preference (I have a weak broiler, but I like my eggs runny, so I let them broil for about 5 minutes). Top with chunks of avocado, crème fraiche or Greek yogurt, and good salsa if you have it on hand.