Forbidden Black Rice with Wild Mushrooms, Black Garlic, Crispy Sage & Blood-Red Pomegranate

Forbidden Black Rice with Wild Mushrooms, Black Garlic, Crispy Sage & Blood-Red Pomegranate

Every kitchen witch knows that the most intoxicating magic begins with a little fire, a little alchemy, and the delicious promise of something forbidden.

A Little Delicious Witchcraft

For centuries, witches have been portrayed as dangerous women, seductresses whispering incantations over bubbling cauldrons, conjuring powers best left undisturbed.

But among those accused of witchcraft were also healers, herbalists, midwives, and women whose understanding of the natural world challenged the authority of their time.

Women who knew which herbs could comfort the sick, which roots could soothe, and which plants demanded respect.

Their wisdom was gathered through observation, experience, and knowledge passed from one generation to the next.

There was something sacred in that relationship between the healer and the earth.

Iโ€™ve always found something irresistible about that.

Hecate, goddess of witchcraft, crossroads, and thresholds, has become especially meaningful to me.

So much so that I carry her symbolism on my back: the moons and the serpent, ancient emblems of intuition, transformation, and renewal.

The serpent sheds its skin.

The moon passes through darkness and returns to light.

Both remind me that becoming who we are sometimes requires leaving behind who we were.

Hecate is the torchbearer who stands at the intersection of what was, what is, and what might yet be.

She doesnโ€™t choose our path.

She illuminates it.

And there is something profoundly sensual about a woman who has learned to trust her instincts, embrace her transformations, and recognize the power she has carried within herself all along.

Tonight, Iโ€™m inviting a little of that darkness into my kitchen.

Forbidden black rice slowly drinks in Etna Rosso, a ruby-red wine born of Sicilyโ€™s volcanic earth.

Once prized in imperial China, this mysterious grain becomes glossy and dark as midnight, its violet-black hue lending an almost otherworldly beauty to the cauldron.

Wild mushrooms surrender to the heat of cast iron, their edges caramelizing into earthy decadence.

Long treasured in traditional healing practices, mushrooms have been associated with vitality, longevity, and the restorative powers of the forest.

There is something enchanting about ingredients that flourish in the shadows, transforming decay into new life.

Black garlic lends its dark, almost balsamic sweetness, a slow transformation of something once sharp and pungent into something soft, mysterious, and seductive.

Sage crackles in shimmering olive oil, releasing its intoxicating perfume.

For generations, herbalists have valued sage for comforting the throat and soothing the body.

Its very name recalls the Latin salvere, meaning โ€œto be well.โ€

A plant associated with wisdom, protection, and the healing arts.

Toasted hazelnuts bring the warmth of the autumn forest, while fresh thyme lends its own ancient enchantment.

Once steeped by herbalists into comforting infusions, thyme was associated with courage and purification in ancient Greece. A humble herb whose virtues have been cherished across generations.

And then, the finishing temptation: blood-red pomegranate seeds, scattered like stolen jewels from Persephoneโ€™s underworld.

Sweet, tart, and bursting between the teeth, this ancient fruit has long symbolized fertility, desire, death, and rebirth.

Its seeds bound Persephone to the underworld, making the pomegranate an exquisite reminder that even the smallest temptation can change the course of a life.

A pinch of sea salt. One final, deliberate drizzle of olive oil.

The candles are lit. The Etna Rosso is poured. The spell is nearly complete.

Because perhaps the most powerful thing about a witch isnโ€™t what she can summon.

Itโ€™s that she knows exactly what she wantsโ€”and no longer asks permission to want it.

A little darkness. A little desire. A little delicious witchcraft.

A Little Wine with the Witchcraft

For this particular spell, I chose two Italian reds, each with a little magic of its own.

For the cauldron, a 2024 Cantina Zaccagnini Montepulciano dโ€™Abruzzo, an inexpensive but lovely Italian red with a charming little grapevine twig tied to the bottle. A small offering from the earth itself. How could a kitchen witch resist? Half a cup went into the forbidden black rice, lending its dark-fruit richness to the dish.

For the glass, I chose a Terre Darrigo Etna Rosso DOC, an elegant Sicilian red born on the volcanic slopes of Mount Etna. Its earthy character, delicate red fruit, and bright acidity were beautiful companions to the wild mushrooms, black garlic, and blood-red pomegranate.

There is something wonderfully fitting about a dish inspired by Hecate, prepared with wine from the Italian countryside and enjoyed with another born of volcanic fire.

A little earth in the cauldron. A little volcanic fire in the glass. A little witchcraft on the plate.

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Forbidden Black Rice with Wild Mushrooms, Black Garlic, Crispy Sage & Blood-Red Pomegranate

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  • Author: Stephanie Bosch
  • Prep Time: 20 Minutes
  • Cook Time: 50-70 Minutes
  • Total Time: 70-90 Minutes
  • Yield: 2 Generous Portions 1x
  • Diet: Vegan

Ingredients

Scale

The Midnight Cauldron

  • ยพ cup uncooked forbidden black rice
  • ยฝ cup Cantina Zaccagnini Montepulciano dโ€™Abruzzo, or another inexpensive dry Italian Red Wine
  • 3โ€“4 cups warm vegetable stock, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 3โ€“4 cloves whole black garlic, peeled
  • 1 teaspoon olive oil, for the black garlic paste
  • 1 tablespoon gluten-free white miso
  • 2 tablespoons unsweetened cashew cream
  • 1 teaspoon freshly squeezed lemon juice
  • Sea salt and freshly cracked black pepper

The Forest Offering

  • 10 oz mixed wild and cultivated mushrooms, such as oyster, shiitake, and cremini, sliced
  • 10 oz mixed mushrooms: cremini, shiitake, and oyster
  • Cremini: Slice into ยผ-inch-thick pieces.
  • Shiitake: Remove the tough stems and slice the caps into ยผ-inch strips.
  • Oyster: Tear lengthwise into rustic, bite-sized pieces rather than slicing.
  • 1ยฝ tablespoons extra-virgin olive oil
  • 6โ€“8 fresh sage leaves
  • 1 teaspoon pure maple syrup
  • 1 teaspoon balsamic vinegar
  • A pinch of sea salt

The Final Temptation

  • ยผ cup fresh blood-red pomegranate arils
  • 2 tablespoons toasted, roughly chopped hazelnuts
  • A few delicate sprigs of fresh thyme
  • Flaky sea salt
  • A little extra-virgin olive oil

The Volcanic Elixir

  • 2024 Cantina Zaccagnini Montepulciano dโ€™Abruzzo
  • Use ยฝ cup for cooking the rice and reserve the remainder for drinking with dinner, if you choose.

Instructions

The Ritual

1. Prepare the Dark Elixir

  1. Place the peeled black garlic cloves in a mortar and pestle. Mash until smooth, slowly incorporating one teaspoon of olive oil to form a thick, glossy paste.
  2. Alternatively, mash the cloves on a cutting board using the flat side of a chef’s knife.
  3. Set aside until the final stages of cooking. Adding black garlic toward the end preserves more of its delicate, sweet complexity.

2. Awaken the Forbidden

  1. Warm one tablespoon of olive oil in a heavy-bottomed saucepan over medium heat.
  2. Add the uncooked black rice and toast gently for approximately two minutes, stirring to coat each grain.
  3. Pour in ยฝ cup red Italian wine and allow the rice to drink deeply as the wine reduces, approximately 3โ€“5 minutes.
  4. The ruby-colored wine will gradually disappear into the darkness of the grains.

3. Tend the Cauldron

  1. Add 2ยฝ cups warm vegetable stock and the fresh thyme.
  2. Bring to a gentle simmer, partially cover, and cook for approximately 40โ€“55 minutes, stirring occasionally.
  3. Add additional warm stock as necessary, allowing the rice to absorb the liquid without drying out.
  4. The finished rice should be tender while retaining a pleasant, slightly chewy texture.
  5. Unlike traditional Arborio rice, forbidden black rice does not release enough starch to develop the same naturally creamy consistency. We’ll create that luxurious finish during the final stage.

4. Summon the Forest

  1. While the rice simmers, heat a cast-iron skillet over medium-high heat.
  2. Add the olive oil and sear the mushrooms in batches, allowing them to develop deep golden edges.
  3. Avoid overcrowding the skillet. The mushrooms should caramelize rather than steam.
  4. Once beautifully browned, reduce the heat and add the maple syrup, balsamic vinegar, and a small pinch of sea salt.
  5. Toss briefly until the mushrooms are coated in a dark, glossy glaze.
  6. Remove from the heat and keep warm.

5. Release the Sage

  1. Heat a thin layer of olive oil in a small skillet over medium heat.
  2. Carefully add the fresh sage leaves and fry for approximately 10โ€“20 seconds, until crisp and fragrant.
  3. Transfer to a paper towel and sprinkle lightly with sea salt.
  4. The leaves should remain intact, with a delicate, brittle texture.

6. Work the Alchemy

  1. Once the rice is tender, reduce the heat to low.
  2. Stir in the prepared black garlic paste, white miso, cashew cream, and lemon juice.
  3. Add a splash of warm vegetable stock and stir gently until the rice develops a silky, glossy coating.
  4. Taste and adjust the seasoning.
  5. The goal is a balance of earthy richness, subtle sweetness, savory depth, and just enough acidity to brighten the finish.

7. Cast the Final Spell

  1. Spoon the midnight rice into shallow black ceramic bowls.
  2. Arrange the caramelized wild mushrooms in the center, allowing some of the deep violet-black rice to remain visible around the edges.
  3. Scatter generously with blood-red pomegranate seeds and toasted hazelnuts.
  4. Adorn with crispy sage leaves and delicate sprigs of fresh thyme.
  5. Finish with a whisper of flaky sea salt and one slow, deliberate drizzle of extra-virgin olive oil.
  6. Serve immediately, while the mushrooms are warm and the sage is crisp.
  7. I used Cantina Zaccagnini Montepulciano dโ€™Abruzzo, with its charming grapevine twig tied to the bottle.
  8. The wine’s savory qualities complement the earthy richness of the mushrooms and black garlic, while its acidity offers a welcome counterpoint to the cashew cream. Its red-fruit character echoes the tart sweetness of the pomegranate.
  9. And because the wine used for cooking should be one you’d happily drink. Though I paired the dish with Terre Darrigo Etna Rosso DOC.
  10. Serve slightly cool, approximately 60โ€“64ยฐF, allowing the wine’s aromas to unfold as dinner is served.
  11. By candlelight, naturally.
  12. A little fire in the glass. A little witchcraft on the plate.

Notes

A Few Secrets from the Kitchen Witch

On forbidden rice: Black rice retains a firmer, more distinct grain than Arborio. Don’t expect a conventional Italian risotto texture. The miso and cashew cream create a silky sauce while allowing the rice to retain its beautiful individuality.

On black garlic: Although made from ordinary garlic through prolonged controlled heating, black garlic develops an almost confectionary sweetness reminiscent of molasses, tamarind, and balsamic. Its richness is particularly beautiful with mushrooms.

On the mushrooms: Proper caramelization is essential. Allow the mushrooms to sit undisturbed in the hot skillet long enough to develop a deep golden crust.

On the pomegranate: Add the seeds immediately before serving. Their bright acidity, juicy texture, and brilliant crimson color create an irresistible contrast against the dark rice.

On the plating: A shallow matte-black bowl is ideal. Keep the mushrooms slightly mounded in the center, allow the sage to provide height, and scatter the pomegranate and hazelnuts naturally rather than arranging everything too precisely.

The result should feel luxurious, a little wild, and beautifully untamed.

One Final Word of Warning

This is the sort of dinner a witch might serve when her guests have been warned not to ask too many questions.

One bite, and you’ve entered into a binding agreement with the coven.

The pomegranate seeds were in the fine print.

Blessed be, and bon appรฉtit. ๐Ÿ–ค

California Sunflower Bowl in honor of the life and passing of Bob Weir

California Sunflower Bowl in honor of the life and passing of Bob Weir

What Fed Us

Some of my earliest food memories live alongside music.
Some of my fondest food memories are tied to Shakedown Street.

Lot food.
Real food.

Veggie burritos wrapped in foil and eaten wherever you landed.
Coolers cracked open.
Paper plates balanced on knees.

Food made by people feeding each other because thatโ€™s what the moment required.

This was vegan food for me before I had language for it.

Plant-based eating before it was curated, branded, or explained.

Food born of conscience, necessity, and community.

That way of eating shaped me as much as the music did.

Months ago, I made a grown-up version of what I once called my Garcia grilled cheeseโ€”an echo of those early influences, translated through time.

Sourdough ligthly toasted and brushed with black truffle oil.

Garden pesto piled high.

Heirloom tomatoes layered in.

Vegan feta melted until it was creamy and unapologetic.

Warm, nourishing in every way.

A simple thing, elevated, but still rooted in the same impulse: feed people well, because thatโ€™s what the moment asks for.

It came together the same way the lot food always didโ€”intuitively, without performance.

Indulgent and grounding at the same time. A reminder that nourishment doesnโ€™t have to be austere to be honest.

That grilled cheese was about presence.
About pleasure without apology.
About feeding the moment youโ€™re standing in.

This Bobby Bowl is what I carry forwardโ€”a small offering, made while listening to Bobby and the boys.

Itโ€™s lighter.
Cleaner.
More alive.

It honors California food as Iโ€™ve always understood itโ€”sun-fed, mineral, honest.

Greens that still taste like the earth.

Sprouts that are actively growing.

A bowl meant to be eaten barefoot, windows open, early light coming in.

This recipe isnโ€™t about nostalgia.

Itโ€™s about continuity.

Because what we were being fed wasnโ€™t only food.


The Harmony That Held Us

The last time I saw Bobby was at the Sphere in Las Vegas in 2024. It felt like coming home againโ€”not to a place, but to a unifying frequency.

To an extended family bound by vision and a shared knowing that the world is alive with meaning, layered and shimmering, far more mysterious than weโ€™re taught to believe.

I assumed there would be another show.
Another tour.
Another next time.

You donโ€™t realize youโ€™re standing inside a last moment.
You just think youโ€™ll see them again.

That weekend felt like a reunion in the truest sense.

Friends came in from all over the countryโ€”people Iโ€™d been bound to for decades, not because of proximity or nostalgia, but because of what the music represented.

We picked up right where we left off.

Because when a bond is formed around shared vision instead of circumstance, it doesnโ€™t erode.
It doesnโ€™t require maintenance.

It simply is.

In 1990, my freshman year at Mizzou, there was a group of us who all landed on the Dead at the same time.

Looking back now, it feels less like something we discovered and more like something we were led toward.

It became everything we didโ€”listening to music, hanging out, going to shows, and slowly learning how to look at the world through a different lens.

What started as music became a way of seeing.

A shared orientation.

A quiet agreement that there was more going on here than weโ€™d been told, and that paying attention mattered.

That orientation felt familiar even thenโ€”like an inheritance.

It echoed the generation before us, the people of the 1960s who challenged authority, questioned consensus reality, and cracked open the idea that consciousness itself could expand.

The music carried that lineage forward.

Not as nostalgia for a past we hadnโ€™t lived, but as a continuation of the same inquiryโ€”translated into our own moment.

Psychedelics certainly played a role in that widening of perception.

They werenโ€™t an escape so much as an openingโ€”a way of loosening the grip of what weโ€™d been told was fixed or unquestionable.

Around the same time, I was reading Ken Kesey, discovering meditation, and finding others who were asking the same kinds of questions.

The music, the books, the inner work, the communityโ€”they braided together.

The Grateful Dead connected me to a sense of Godliness in a way no church ever could.

It wasnโ€™t about doctrine or rulesโ€”it was about direct experienceโ€”a feeling, a subtle knowing and recognition, a connection to joy, love, and a humbled reminder of our shared humanity.

A hug, and an I love you, man.

An I dont know you, friend, but I love you. ย 

Strangers hugging strangers.

Whatever you want to call itโ€”each of us names it differently, but the understanding is the same thing: the Source, the flow, the other side, the way, itโ€™s always there; it just gets buried.

Their music helped clear a path back to it, not by telling us what to believe, but by reminding us how to listen and how to see it’s shining light in one another.

What emerged wasnโ€™t just a taste in music.
It was a way of standing in the world.

A shared understanding that reality is layered, that authority can be interrogated, that lived experience matters.

And within that, I found like-minded peopleโ€”and a place that felt more like home than any physical place ever had.

What that world gave me wasnโ€™t fantasy.
It was learning how to see with clear eyes.

Not from idealism.
Not from anger.
But from something deeperโ€”almost universal.

A truth that didnโ€™t need convincing or defending.
Something that would stay with me for life.

The music taught me to think outside the boxโ€”not because boxes are bad, but because most of them are inherited without question. It taught me to pause, look again, listen harder.

To notice who benefits from the rules and who gets left out by them.

That kind of awareness doesnโ€™t make you louder.

It makes you steadier.

Almost overnight, penny loafers became Birkenstocks. Argyle sweaters gave way to tie-dyes. Not as costumeโ€”never as costumeโ€”but as a shedding.

A declaration.

I never looked back because there was nothing honest to return to.

In the summer of 1991, my dad spent a few months in San Francisco. While he was there, he sent me a tie-dyed postcard from Haight-Ashbury.

By the time I saw the Grateful Dead live that fallโ€”1991, at the Cleveland Coliseumโ€”weโ€™d already shared something that didnโ€™t need explaining.

It was a cool connection to have with my father.

A quiet exchange, young and old, reminding each other what itโ€™s all about.

The postcard had a quote from The Doors on it:

I awoke with the dawn, and put my boots on.
I took a face from the ancient gallery and walked on down the hall.

The West is the best.
See you in September.

Love, Dad.

It didnโ€™t feel like advice.
Or persuasion.
Or a lesson.

It felt like recognition.

Like we were meeting each other in the same place from different points on the road.

Seeing the Dead live didnโ€™t start anything.
It confirmed what I already knew.

I wasnโ€™t getting off that bus.


What About Bob?

There was something about Bob Weir that always felt steady.

Not flashy.
Not transcendent in a way that left the body behind.

He stayed here. In the song. In the rhythm. In the long arc of the work.

He held the middle.

While others burned bright or fell away, Bobby kept showing upโ€”barefoot, weathered, present. He didnโ€™t abandon the experiment when it got hard or when time took its toll.

He kept walking it forward, letting the music age, letting himself age with it.

There was wisdom in that.
A kind of faithfulness that didnโ€™t need explaining.

What the Grateful Dead offered wasnโ€™t escape.

It was orientation.

A way to stand inside uncertainty without needing to dominate it.

A way to listenโ€”really listenโ€”to each other, to the moment, to what was trying to emerge.

Bobby carried that forward long after many others were gone.

He kept the door open.

Thatโ€™s why this loss feels different.

Not because the music stopsโ€”it doesnโ€™t.
But because one of the living anchors is gone.

And still, what he embodied remains.

In the songs.
In the way we gather.
In the way we feed each other.

In bowls of food passed across tables.
In memories that donโ€™t fade but deepen.

This recipe, this writing, this act of attentionโ€”itโ€™s all part of that same lineage.

Not trying to hold on.
Not trying to recreate.
Just continuing.

Because nothing real is ever lost.
It just changes form.


Memphis, 2003

In 2003, I saw Bobby at the New Daisy Theater in Memphis.

That night lives separately in my memoryโ€”clear, embodied, intact. He held the center of that room without effort. Barefoot. Sweet-eyed. Steady. He wasnโ€™t trying to transcend life. He was fully in it.

Grounded.
Present.
Keeping the experiment human.

I was dancingโ€”not watching, dancingโ€”when someone asked if I wanted to meet him backstage.

Backstage wasnโ€™t glamorous. It was quiet.

Human.

We stood together and took a picture.

Nothing ceremonial.

No performance.

Me and Bobby (2003)

At the time, it felt special, but not monumental.

But, somehow I knew.

It felt like alignment rather than novelty.
Like something clicking into place without needing to be named.

The kind of moment that doesnโ€™t announce itselfโ€”
it simply settles in,
and remained pure and grateful.

When the Anchors Are Gone

I took it extremely hard when Jerry Garcia died. That loss cracked something open in me. But Bobby was still here. And so was Phil, Mickey, and Bob.

The music kept breathing.
The way of beingโ€”curious, awake, communalโ€”still had living anchors in the world.

Now Bobby is gone.
And Phil is gone.

And with them, something has completed itself.

Not just a band.

Not just an era.

But a way of being that shaped my inner life for decades.

There was simply nothing like it.

And it fucking hurts.

Not in a poetic way.
Not in a way that wants to be softened.

It hurts because something real is over. Because what once felt endless is suddenly finite. Because this music didnโ€™t just accompany my lifeโ€”it helped form it.

When I heard Bobby had died, Brokedown Palace rose up immediatelyโ€”not as a thought, but as a feeling. A trust in laying the road and the body down together.

In letting the burdens fall away. In being received by something vast enough to call us home.

The Grateful Dead didnโ€™t give me answers.
They gave me permission.

Permission to trust experience over approval.
Permission to choose conscience over comfort.
Permission to live awake, even when it put me on the fringe.

Thatโ€™s what I mean when I say I never got off the bus.

His death unlocked memories.

When music shapes a very formative time in your life, it doesnโ€™t live only in your earsโ€”it embeds itself in your body, your identity, the way you learned how to see.

So when that music loses one of its living anchors, it isnโ€™t just the person you grieve.

You grieve the version of yourself that was formed in that sound. The time, the openness, the becoming. A whole interior landscape comes back online at once.

Thatโ€™s what this kind of loss does.
It reminds you who you were when everything first cracked openโ€”and that part of you still matters.

We didnโ€™t know then that Bobby had been diagnosed with cancer back in July.

His fans werenโ€™t told.

There was no announcement, no public reckoning with illness.

We only learned after his daughter shared news of his passing.

In typical Bobby fashion, he didnโ€™t ask for sympathy or fuss.

He didnโ€™t make a show of it.

He stepped back the same way he always did on stageโ€”quietly, unassumingly, letting othersโ€”or the music itselfโ€”take the lead.

No performance.
No explanation.

Just a gentle withdrawal into the life he had left.

That restraint was its own kind of generosity.
A final act of grace.


What I Carry Forward

So I cook.
I feed people.
I stay awake.

This bowlโ€”this foodโ€”is part of that devotion.

What I carry forward is compassion.
Awareness.
And the understanding that we are all just walking each other home.

I was reminded of that when I saw Ram Dassโ€™s Instagram feedโ€”a photograph of him and Bobby together.

Two men who understood, each in their own way, that presence matters more than performance.

That love doesnโ€™t require volume.

That you donโ€™t have to dominate a room to shape a life.

It didnโ€™t feel surprising.
It felt inevitable.

As if the thread had always been thereโ€”visible only to those paying attention.

Aside from his earliest days, I saw Bobby through every chapter his music lived in.

I didnโ€™t follow out of nostalgia or loyalty to a band nameโ€”I kept showing up because the music kept meeting me where I was. It changed as I changed.

The music went on until I couldnโ€™t anymore, not because it stopped mattering, but because time and life eventually ask different things of our bodies.

What he gave wonโ€™t end as long as the spirit remains. And the spirit doesnโ€™t belong to one body or one lifetimeโ€”it moves through all of us.

Thereโ€™s a thread that connects us, whether we name it or not, and Bobbyโ€™s music lived on that thread.

It met people where they were, softened what needed softening, and reminded usโ€”again and againโ€”to come back to the heart.

Now that Bobby has left the body, what he offered is still here. Not as a performer or personality, but as a presence.

It’s ย the quiet knowing that we are all walking each other home, carried by the same music, the same love, the same shared breath.

It just moved out of the room and into memory, into the way certain songs still land in my chest, into the quiet recognition that something meaningful walked alongside me for decades.

Now that heโ€™s gone, the music lives on the way all real things doโ€”carried by people, by feeling, by the unseen vibrations that keep moving long after the sound itself fades.

As Ripple says, โ€œIf I knew the way, I would take you home.โ€ Maybe thatโ€™s what he was always doingโ€”walking with us, song by song, until we remembered the way for ourselves.

This recipe is a small tokenโ€”my way of giving back. I could never repay what the music gave me.

That gift is too large, too formative, too alive.

But I can pass it along.
I can feed people.
I can keep Bobโ€™s memory moving through the world through my art, the way the music always moved through me.

A way of saying thank youโ€”for the music, for the memories, for the long strange trip, and for the understanding that the end is never the end.

Itโ€™s a crossing.
A release.
A beginning that asks us to keep listening.

River gonna take me
Sing me sweet and sleepy
All the way back home

๐ŸŒป

This is a raw vegan, living bowl. Nothing here should feel cooked down, muted, or overworked. If an ingredient looks tired, skip it.

  • Use the best produce you can find. When a dish is this simple, quality isnโ€™t optionalโ€”itโ€™s the point.

  • Greens should taste alive. If your dandelion greens are aggressive, use less. This bowl rewards restraint.

  • The dressing should almost disappear. If you can clearly identify โ€œlemonโ€ or โ€œoil,โ€ youโ€™ve gone too far.

  • Toss the beans first. This grounds the bowl and keeps the greens from wilting.

  • Layer loosely. Scatter, donโ€™t stack. This bowl needs air.

  • This bowl is meant to be eaten fresh. It does not travel well and does not want to be prepped hours in advance.

  • If you feel the urge to add heat or crunch, pause. Ask whether youโ€™re improving the bowl or interrupting it.

  • Eat it barefoot if you can. Windows open. Light coming in.

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California Sunflower Bowl

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  • Author: Stephanie Bosch
  • Prep Time: 15โ€“20 minutes
  • Total Time: 15โ€“20 minutes
  • Yield: Serves 2 generous bowls 1x

Description

The California Sunflower Bowl is a raw vegan, living bowl ๐ŸŒฑย ๐Ÿฅฃ with โ€”fresh greens, sprouts, tender beans, and a barely-there dressing meant to feel like early morning light. Itโ€™s grounding without being heavy, expansive without excess. This is food that stays awake, food that keeps you in your body.


Ingredients

Scale

Living Greens

  • 1ยฝโ€“2 cups watercress or pea shoots
  • ยฝ cup dandelion greens, finely chopped (light hand)

Crunch & Color

  • ยฝ cup red cabbage, shaved very thin
  • ยฝ cup thinly sliced cucumber (English or Persian)

Living Add-Ins

  • ยฝ cup sprouted sunflower seeds
  • ยพโ€“1 cup white beans (cannellini or navy), drained and rinsed
    (room temperature or gently warmed)
  • ยฝ cup microgreens
  • 1 ripe avocado, sliced
  • Nutritional yeast, just a touch.

Morning-Dew Sauce

  • 3 Tbsp best olive oil
  • 1ยฝ Tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • ยผ tsp fine sea salt, or to taste
  • Optional: ยฝ tsp white miso or a few drops of maple syrup

Instructions

  1. Toss the beans first with a small spoonful of the dressing to ground the bowl.

  2. Layer greens loosely in a wide bowl. Do not compress.

  3. Scatter cabbage, cucumber, sunflower sprouts, and microgreens.

  4. Nestle in avocado slices.

  5. Drizzle lightly with remaining dressing.

  6. Finish with a soft dusting of nutritional yeast.

Stop before it feels finished.
This bowl wants space.


Butter Beans al Pesto with Zucchini Ribbons, Roasted Cauliflower & Limeโ€“Pistachioโ€“Dill Crunch

Butter Beans al Pesto with Zucchini Ribbons, Roasted Cauliflower & Limeโ€“Pistachioโ€“Dill Crunch

Lately, my days have been full in a very particular way. Between working late into the night, writing menus, and building out operations and procedures for work, my brain is constantly organizing and holding a lot at once.

At the same time, Iโ€™ve been writing more for my blogโ€”reading, revisiting old movies, and soaking up time with my oldest home from college, while also sitting with the reality that my son leaves for boot camp in June.

Iโ€™m trying to really take advantage of this small pocket of downtime before Iโ€™m back in the kitchen and soon stepping into a newly assigned front-of-the-house lead role at Gatewayโ€”a shift that moves me into a more public, relational side of the work I already love. Iโ€™m honored. It feels like a liminal space: part reflection, part preparation.

What I crave most right now is food that feels healthy and nourishing without asking too much of me.

This bowl came together because of a craving more than a plan.

I kept thinking about pesto and white beans, and the way that combination feels both comforting and clean. Roasted cauliflower because I had some on handโ€”warm, caramelized, grounding. But I didnโ€™t want the dish to feel flat or pale or beige. I wanted contrast. I wanted lift. I wanted something that felt intentional without being fussy.

Thatโ€™s where the zucchini ribbons came in. I love their shapeโ€”the way they curl and fold instead of sitting still. They bring freshness, lift, and lightness that breaks up the softness of the beans. And then I wanted crunch, a little heat, and something bright enough to lift the whole dish. Lime-kissed pistachios with chili and fresh dill did exactly that. Salty, citrusy, herbalโ€ฆa finishing element that wakes everything else up.

What I love most about this bowl is how rounded it feels. The butter beans provide real, sustaining plant-based protein. Between the beans, pesto, pistachios, and even the cauliflower, this is a meal that is super satisfiyng.

When my daughter asked me if Iโ€™d followed a recipe, I told her no.
I followed my gut.

I was standing in the grocery store thinking about what sounded good together, what my body was asking for, and what felt right in that moment. There wasnโ€™t a plan. And honestly, some of my favorite dishes come together that way. When youโ€™ve been cooking as long as I have, ingredients start to speak to each other. You learn to listen.

That same instinct shows up in my writing, too. A lot of whatโ€™s been coming through latelyโ€”recipes, reflections, menusโ€”feels unblocked and unfiltered. Less edited. More honest. And the results, both on the plate and on the page, have been quite delicious.

Why this recipe works is that it doesnโ€™t require perfectionโ€”or a perfectly stocked fridge. This is a use-what-you-have kind of meal. If you have beans, something green, a sauce you love, and a way to add texture, youโ€™re already most of the way there.

Butter beans are my favorite here, but cannellini, great northern, or even chickpeas work just as well. Jarred pesto is completely fine. Homemade is wonderful, but this isnโ€™t the moment for extra work unless you want it to be. Roasted vegetables can be cauliflower, broccoli, Brussels sproutsโ€”whateverโ€™s already in your crisper. Zucchini ribbons can be swapped for shaved carrots, cucumber, or thinly sliced fennel.

The point isnโ€™t the exact ingredients.
Itโ€™s the structure.

Something warm.
Something fresh.
Something creamy.
Something crunchy.

This dish is great warm or cold, which makes it ideal for busy weeks. I love it slightly warm when itโ€™s just been made, but itโ€™s equally good straight from the fridge the next day. If youโ€™re planning on leftovers, thereโ€™s one thing I really recommend: keep the pistachio crunch separate.

Nuts soften once theyโ€™re mixed into anything moist, and that crunch is doing important work here. Wrap the pistachios and keep them on the counter or in the pantry, then sprinkle them on right before eating. It takes almost no effort and makes the whole dish feel freshly made again.

One small detail that makes a big difference here: the pistachios I used were Wonderful brand ย jalapeรฑo lime pistachios. Theyโ€™re relatively new to the market, I think, and hands down my favorite, right alongside chili-roasted pistachios (Thanks, Amy).

They have just enough heat to show up, but they donโ€™t overwhelm the dish or compete with everything else thatโ€™s going on. The lime in them echoes the citrus in the bowl, and the gentle heat arrives late, which keeps the whole thing balanced instead of spicy-for-the-sake-of-spicy.

If you donโ€™t have those exact pistachios, donโ€™t stress. Any lightly spiced or roasted nut will work. But if you do see jalapeรฑo lime pistachios, theyโ€™re worth grabbing. They add personality without hijacking the plate.

If you donโ€™t already have everything on hand, the shopping list is short. Beans. A green vegetable. A jar of pesto. A nut for crunch. One citrus fruit. Everything else is flexible.

A quick note on pesto: if you donโ€™t feel like making it from scratch (and most days, I donโ€™t), Whole Foods Market carries what is hands-down the best store-bought vegan pesto Iโ€™ve found. Itโ€™s the Gotham Greens Vegan Pesto, and itโ€™s off the charts good.

Yes, itโ€™s a little expensive, but it honestly comes out about the same as buying basil, pine nuts, garlic, olive oil, and nutritional yeast separatelyโ€”and then taking the time to make it. It tastes fresh and balanced and does exactly what pesto should do: pull everything together without overpowering the dish.

This bowl was such a win that Iโ€™m already planning to add it to our vegan options at work. Iโ€™m always looking for plant-forward dishes that donโ€™t feel like an afterthoughtโ€”meals that stand on their own and feel just as intentional as everything else on the menu. This one holds beautifully, eats well warm or chilled, and actually leaves you feeling good.

And maybe thatโ€™s the thread running through all of thisโ€”food, writing, movies, hospitality. Paying attention. Not rushing. Letting things come together naturally before theyโ€™re asked to serve anyone else.

As I move back into the kitchen and toward the front of the house, that feels important to remember. Good food doesnโ€™t just nourish bodies. It sets tone. It creates ease. It makes people feel held.

Sometimes the best recipes donโ€™t come from a plan at all.
They come from listeningโ€”and trusting that what youโ€™re craving might actually know what itโ€™s doing.

Enjoy!

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Butter Beans al Pesto with Zucchini Ribbons, Roasted Cauliflower & Limeโ€“Pistachioโ€“Dill Crunch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 Minutes
  • Yield: Serves 4

Description

Creamy butter beans gently warmed in basil pesto and lemon zest, layered with cool zucchini ribbons and deeply roasted cauliflower. Finished with vegan feta and a bright limeโ€“pistachioโ€“dill crunch for contrast and texture.
Herb-forward, balanced, and quietly satisfying.


Ingredients

Scale

Roasted Cauliflower

  • 1 large head cauliflower, cut into bite-size florets

  • 2 Tbsp olive oil

  • Kosher salt & cracked black pepper

  • Optional: pinch chili flake or Aleppo

Pesto Butter Beans

  • 2 cans butter beans (or large white beans), drained & rinsed
  • ยพโ€“1 cup good-quality vegan basil pesto
  • Zest of ยฝ lemon
  • 1 Tbsp lemon juice (more only if needed)
  • Fresh cracked black pepper

Zucchini Ribbons

  • 2โ€“3 medium zucchini, shaved into ribbons
  • 1 tsp olive oil
  • Small pinch salt

Limeโ€“Pistachioโ€“Dill Crunch

  • ยฝ cup shelled pistachios, raw or lightly roasted
  • Zest of ยฝ lime
  • 1โ€“2 Tbsp fresh dill, very finely chopped
  • Flaky salt, pinch
  • Optional: whisper of Aleppo or white pepper

Finish

  • Vegan feta (Violife preferred), crumbled
  • Extra olive oil or pesto for drizzling (optional)

Instructions

1. Roast the cauliflower

Heat oven to 425ยฐF.
Toss cauliflower with olive oil, salt, pepper, and optional chili.
Roast 25โ€“30 minutes, turning once, until deeply golden and tender.
Set aside warm.


2. Warm the beans

In a wide sautรฉ pan over low heat, add butter beans and pesto.
Warm gently, folding rather than stirring.
Add lemon zest, lemon juice, and black pepper.

Taste.
This should be bright but calm, never sharp.

Remove from heat.


3. Prepare the zucchini

Toss zucchini ribbons with olive oil and a pinch of salt.
Let sit 2โ€“3 minutes to soften naturally.
No heat. No force.


4. Make the crunch

Toast pistachios gently until fragrant. Cool completely.
Mince finely by hand โ€” shards, not dust.
Fold in lime zest, dill, flaky salt, and optional spice just before serving.

This stays fresh only if itโ€™s respected.


5. Assemble

Spoon pesto butter beans into bowls or onto a platter.
Layer zucchini ribbons and roasted cauliflower over top.
Finish with vegan feta and a light scattering of limeโ€“pistachioโ€“dill crunch.

Drizzle if needed.
Stop before it becomes busy.


Notes

  • Best served warm or room temperature
  • Holds beautifully for service; crunch added last
  • Walnut can be substituted for pistachio if you want something earthier
  • This is a feature vegan dish, not a compromise

BBQ Tofu Bowl

BBQ Tofu Bowl

This bowl is a family favorite! I love the tofu cutlets, and the BBQ makes it sooooo good! Feel free to use whatever veggies you have on hand. The great thing about a bowl is that there is no wrong way to make it! I love the Southwest flair this dish has, and it makes a perfect weeknight dish!

You can make the cilantro lime rice ahead of time, and it helps when you have several things cooking at once. I used a smoky-sweet Kansas City-style BBQ sauce, but again, it’s your preference! This dish would also be great with coleslaw instead of rice! You could also go Korean style with some Gochujang, black rice, and baked cauliflower! The possibilities are endless!

As always, tag me if you make it and let me know how you liked it! ย 

XOXO,

Stephย 

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BBQ Tofu Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie Bosch

Ingredients

Scale

Marinade:

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Montreal Spice Mix

Tofu:

  • 1 package of extra firm tofu, drained and pressed
  • 2 cups of cilantro lime rice
  • 1 1/2 cups BBQ Sauceย 

Beans:

  • 1 (15 oz) can Pinto beans, drained and rinsed well
  • 1/2 cup vegetable stock
  • 1 tsp cumin
  • 1/2 tsp salt and pepper

Broccoli:

  • 1 head of organic broccoli
  • 3 Tbsp water
  • Pinch of red pepper flakes
  • Pinch of sea salt

Instructions

Marinade:ย 

 

  1. ย Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, and Montreal Seasoning in a blender.ย 
  2. ย Blend at high speed for 30 seconds until thoroughly mixed.

Bowl:

  1. Preheat oven to 350ยฐ F.
  2. ย When tofu is pressed, pat dry and lay flat. Cut tofu in half widthwise. Cut each piece in half again, and repeat once more until you have eight rectangles.ย 
  3. ย Place tofu in a non-reactive, preferably glass pan or bowl with a lid. Add marinade and coat well.
  4. Refrigerate.ย 
  5. Allow tofu to marinate for at least 30 minutes, (up to 4 hours).ย 
  6. While tofu is marinating, make your Rice. * (See note)ย 
  7. When rice is done, warm a medium-size skillet over medium-high heat. When the pan is warm, add 2 tsp of olive oil.ย 
  8. When oil is shimming, add tofu and any marinade that is left over. Pan sear tofu until browned on each side. About 2-3 minutes per side.ย 
  9. When browned, remove the tofu and add to a parchment-lined baking sheet. Brush one side of the tofu with BBQ sauce and bake for 3-4 minutes. Remove from oven, flip tofu, brush the other side. Return to oven for 3-4 more minutes.ย 
  10. While tofu is in the oven, in a medium-size saucepan, add drained and rinsed pinto beans, 1/2 tsp salt and pepper each, 1/2 cup vegetable stock, and 1 tsp of cumin. Cook over medium heat until warmed through.ย 
  11. While beans are simmering, add broccoli to the same skillet you used to cook the tofu. Do not clean the pan first. ย You want the brown bits on the bottom of the pan. ย Cook broccoli with 3 Tbsp of water, a pinch of red pepper flakes, and sea salt, over medium-high heat for 4-5 minutes until bright and lightly browned. ย 
  12. Remove tofu from the oven and lightly brush each side with more BBQ Sauce.
  13. Assemble bowl, Rice first, Broccoli, Beans, and add Tofu to Rice. Season with salt and pepper to taste.ย 

Notes

*To save time, make rice ahead of time. ย ย 

Kale Quinoa Bowl with Maple Sriracha Tofu

Kale Quinoa Bowl with Maple Sriracha Tofu

This bowl is easy and delicious! And as with most bowls, You can make it in a variety of ways. I loved the tofu in this one and made a little extra to nosh on later! This recipe is an adaptation of a New York Times recipe, and the only thing I swapped was the honey for the agave nectar. I know some vegans who still eat honey, but I prefer to leave my bee friends alone! I also cut the oil by 2/3, mixed the sriracha and honey to make a glaze, and then tossed in the tofu.

This flavor bomb that can be ready in under 20 minutes! Great for a quick and hearty meal! Enjoy!

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Kale Quinoa Bowl with Maple Sriracha Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Adapted from the New York Times by Stephanie Bosch

Ingredients

Scale
  • ยฝ cup quinoa, rinsed and drained
  • 2 tablespoons unseasoned rice vinegar
  • 1 ยฝ tablespoons white miso
  • 1 tablespoon mirin
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sriracha, plus more for drizzling
  • 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
  • 1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
  • 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
  • 2 tablespoons Agave nectar, or maple syrup, for serving

Instructions

  1. In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluffย it with a fork.
  2. Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
  3. Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
  4. In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
  5. In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine. ย  Add tofu and coat well. ย 
  6. Toss tofu over the kale salad.