A simple lemony, coconut-milk based custard batter that as it bakes, the creamy custard settles at the bottom and the spongey cake layer rises to the top.
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If you've been following along for a while you'll know my stance on cabbage. But just in case, I'll share it again. :) I believe cabbage is the most underrated vegetable, both for its easy flavor in soups and stews and its nutrient density. It's soft which make it's quick to prepare (just be sure to have a large cutting board so you can spread out). But simmer it with other soup-y ingredients, and after just 15 minutes it will provide a uniquely subtle depth and sweetness to the broth that no other vegetable can replicate.
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These lentils were inspired one weeknight when I wanted dal, a staple I've been making for a better part of the last decade, but needed something quick.
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This Coconut Mushroom Noodle Soup is a reflection of what I've been craving with our moody "summer" weather in Sausalito. Mushrooms float in a simple but rich and fragrant ginger coconut broth with cubed tofu. Ladle this over rice noodles and you’ve got a quick, simple and satisfying meal for your back-to-work/school routine this fall.
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