Heidi Swanson

Los Angeles

Blogger at 101 Cookbooks

Heidi Swanson ✌🏼💕🍄

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Articles

Gelato

9 hours ago | 101cookbooks.com | Heidi Swanson

Use full-fat milk here and keep a close eye on the custard mixture as it thickens to avoid scorching the bottom of the pan. You can use either a vanilla bean, or vanilla bean paste here. If you want to use a vanilla bean, split a 4-inch segment lengthwise, scrape the paste from it and place the bean and seed paste in the milk. You’ll strain before churning.
Tempeh Curry

1 week ago | 101cookbooks.com | Heidi Swanson

I'm writing this as I'm eating dinner. It’s not something I normally do, but I think this is one of those recipes that a lot of you are going to like, and I'm feeling the need to share it with you now rather than later. It came together as I was riffing off one of Lora Zarubin's recipes from I Am Almost Always Hungry - her Potatoes with Tomato Curry.
Blueberry Beet Pancakes (Vegan)

1 week ago | 101cookbooks.com | Heidi Swanson

Pink pancakes for the win! This recipe is a riff on a much-loved vegan oatmeal pancake I cook regularly. These charmers are accented with blueberries and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly - especially when you dust them with cinnamon-sugar straight out of the pan, churro style.
A Good Blended Vegetable Soup

1 week ago | 101cookbooks.com | Heidi Swanson

If you don’t have enough onions, toss in some shallots, scallions, and/or leeks instead. This recipe calls for 5 1/2 cups of vegetable broth, but you can use water with 1 tablespoon bouillon powder (or a couple bouillon cubes) instead. Or, use a carton of a broth you like plus additional water to get you to the correct amount. Just be sure to season well at the end. If your soup tastes so-so to you, keep working on the seasoning and balance.
Palak Daal

2 weeks ago | 101cookbooks.com | Heidi Swanson

This palak daal recipe came to me by way of a favorite neighborhood spot in San Francisco. Wayne and I regularly frequent a place called Kasa. It takes just about ten minutes to get there on foot. It's casual, fast, and I know exactly what I like - kati roll, paneer, unda-style with side of daal. The other day I was chatting with Anamika, one of the owners, and she mentioned that she was teaching a cooking class as part of a fund-raiser.
Grilled Fava Beans

3 weeks ago | 101cookbooks.com | Heidi Swanson

Grilled fava beans became something we began cooking at home after experiencing a version in Japan years ago. One of the highlights of that trip was enjoying a quiet little dinner at Asahi, an artisan soba spot so tiny it felt like you could touch all four walls from the center of the place. It was Tokyo's only ital noodle shop (Rastafarian veg cuisine), but the noodles weren't the only highlight.
Kimchi Soup

4 weeks ago | 101cookbooks.com | Heidi Swanson

There is a kimchi soup I had stuck in my mind for years. I encountered it at Namu Gaji, a lively, welcoming, neighborhood spot run by the three (Dennis, Daniel, and David) Lee Brothers. Th restaurant was situated diagonally across from Dolores Park in San Francisco, and was the perfect place to settle in along the street-facing bank of windows to chat and people-watch over sizzling okonomiyaki or a fiery stonepot of market vegetables.
Broccolini with Scallions

1 month ago | 101cookbooks.com | Heidi Swanson

Broccolini is the tender, stalky, baby alternative to broccoli in your kitchen. If you’re wondering how to cook and enjoy it, this recipe is an easy winner. The backstory is that my friend Malinda has a real knack for making big vegetable platters and salads. Remember the fennel salad in Super Natural Every Day? That was hers. We were at her house for dinner and she made a broccolini situation I absolutely loved. I helped myself to three servings.
Citron Noodles with Miso Garlic Butter

1 month ago | 101cookbooks.com | Heidi Swanson

For this recipe, I use citrus furikake, but if you keep a furikake on hand that you like, use that. I know citron can be exceptionally hard to come by, standard lemon or Meyer lemon are both wonderful substitutes. Or a blend of orange and lemon zests! It’s hard to go wrong here. If you don’t keep chili crisp on hand, just about any chile oil will lend a welcome spicy accent.
Garganelli with Kale and Lentils

1 month ago | 101cookbooks.com | Heidi Swanson

One-pot meals are the savior of weeknight cooking, and this garganelli pasta is a reliable go-to. Simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, then plate in shallow bowls and load up with favorite toppings. I include a list of suggestions down below. Why I Love ItThe reason I come back to this recipe often is because it checks an impressive number of boxes.