This week is an ode to one of my favorite foods. No, no, no, not chocolate. Nope, not mangoes or gandules. Rice, people. Rice! That lovely, straightforward ingredient that can be simple or complex, rustic or elegant, savory or sweet. This week I give you posts dedicated to this food
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Moroccan-Inspired White Beans
Posted by Tiffany Griffin
This dish is inspired by the Moroccan/Lebanese/Algerian dish loubia. It’s fragrant and hearty without being heavy. And it’s absolutely perfect with the raw carrot salad from my last post. Oh, and did I mention that it’s super quick to make? Well, it’s super quick to make! It’s a short post
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Raw Moroccan Carrot Salad
Posted by Tiffany Griffin
Ok, so I’ve calmed down from my last post where I was ranting about the inequities involved in shutting down the South Central LA Farm. I’m calm and I’m ready to tell you about my new job! As many of you know, I moved to DC to transition from being
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Spicy Peach-Corn Salsa
Posted by Tiffany Griffin
This salsa came as an aside to the Chili Parm Grilled Corn I posted the other day. It was two days later, I had two more ears of corn and viola!, with a few other ingredients in the fridge, a salsa was born! I tend to be a traditionalist when
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Chili Parmesan Grilled Corn… and the winner!
Posted by Tiffany Griffin
Before getting to this lovely corn, I want to congratulate… Nami of Just One Cookbook for being the giveaway winner (#36)! Congrats to Nami!!!! And now, onto this corn! … Oh, grilled corn. There’s nothing like grilled corn to make you love the summer season. Last year, my most popular
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Vegan Summer Nicoise Salad… and My Birth-i-versary
Posted by Tiffany Griffin
It’s my birthday! It’s my blogiversary! And I’ll eat vegan summer nicoise salad if I want to! But more on this salad later… now it’s time for some reflection. Two years ago I started Como Water as a repository for my home recipes. Friends and families asked how I made this
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Tofu Ceviche
Posted by Tiffany Griffin
I’m dedicating today’s post to one of my best friends in the whole wide world–Tini! She LOVES ceviche and although she abhors tofu, I’m convinced that in time I may be able to convert her. This recipe may just be the ticket to tofu conversion… The pressed tofu gives great
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Pico de gallo … and a giveaway!
Posted by Tiffany Griffin
There’s nothing that says ‘spring cleaning‘ like raw foods. In my next post, I’ll be a reviewing a film that talks all about the benefits of eating raw foods, but until then I leave you with this pico. Oooooooohhhhhhh, pico. This super simple, super flavorful salsa is a must make…
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Cilantro-Harissa Grilled Corn
Posted by Tiffany Griffin
No, I haven’t fallen off the edge of the earth. I’m just in my hometown for the week… which means visiting lots of family and trying to squeeze in WAY too many activities in a very short time. Activities like our family portrait…: And activities like cooking and eating
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Four Accompaniments
Posted by Tiffany Griffin
Sometimes, it really is the little things that make the biggest impressions. And when you don’t eat meat, these ‘little’ things often separate “it’s oooooo kaaaaayyyyyyy…” from “OMG, can I have seconds!??!!?!?” These four accompaniments make a big flavor impact, but each of them use a few ingredients and only
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Chimichurri Chik’n
Posted by Tiffany Griffin
I know we’re well into January, but I am still posting food from Christmas dinner! The week before Christmas, the teens at SEEDS and I made a faux meat dish (which elicited a round of “wait, wait, wait, this is not chicken!!!???”). In thinking about a protein for Christmas, I
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Red Oak Leaf Salad
Posted by Tiffany Griffin
Admittedly, when I first went to the farmers’ market to get lettuce, I was searching for peppery arugula. But when I saw this red oak leaf lettuce, I couldn’t resist. The “greens” (actually the leaves are green and brick red) are satiny and soft, and the taste is delicate and
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Roasted Acorn Squash with Coconut-Cilantro Couscous
Posted by Tiffany GriffinRoasted Acorn Squash with Coconut-Cilantro Coucous …Inspired by fall, although it still feels like summer in North Carolina… Roasted Acorn Squash 4 acorn squashes 1/2 cup light coconut milk 1/2 cup vegetable broth 1/2 cup water 1/4 cup Tamari 1/4 cup balsamic vinegar 1 tablespoon agave olive oil salt/pepper *Pre-heat
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Vegan Grits!!!!!!
Posted by Tiffany GriffinI love grits. Here’s a recipe for creamy, full of flavor, vegan grits. Vegan Grits 1 cup of water 1 1/4 cup of vegetable broth 1 1/2 cup of unflavored almond milk 1 cup of quick cooking grits 1 jalapeno 1/4 cup cilantro 1 small shallot 1 tablespoon olive oil
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