Back in Marcella's Backyard

And a vegan carrot cake recipe

A few weeks ago I was invited back to Marcella’s kitchen/Backyard. Our first dinner in May went so well, we worked so seamlessly together, and had so much fun, that we decided to do it all again! But this time we curated a menu together that could be vegan-friendly, for the guests wanting to attend Backyard who avoid dairy and animal products, and the ones who don’t! I handled the vegan versions of certain menu items, Marcella manned the meat, and we came together for the dishes that accommodated all.

Some of you may not know this, but my first foray into the kitchen began with veganism. I wanted autonomy over my health because some aspects of it were out of my control (I have congenital heart disease; I have had two open-heart surgeries and a valve replacement). So when I was around fifteen I dove into the world of vegetarian/veganism. I was vegan for about ten years and it shaped so much of my relationship with cooking, consuming with intention and mindfulness, and overall just enjoying eating fruits and vegetables, although I’ve been a fan since babyhood. Attempting to veganize all my favorite dishes was a fantastic way to become acclimated to trying new things and being creative in the kitchen. To this day, I love cooking inclusively, whether it be to cater to allergies, intolerances, or preferences. I want everyone to be fed and eat well.

My cup runneth over after another wonderful dinner cooking for friends (and with friends) in the Backyard.

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The Dinner Breakdown

You know the vibes: dishes cooked in conjunction with the weather (cold/lighter dishes in the summer, warm/heartier in the winter), showcasing in-season produce, herbs and garnishes from the garden. Marco made perfect cocktails (my favorite was Mid Afternoon, his take on an espresso martini, topped with dark chocolate shavings!) and paired the meal with a delicious wine. Marcella and I prepared eight courses, nothing too fancy, all cooked simply but flavorfully and with care.

1. Cauliflower Soup Sip - toasted cumin seeds, turmeric, garlic, onion, classic mirepoix, a few gold potatoes to add creaminess, and homemade vegetable broth all blended together after simmering and topped with mind blowingly gorg pickled cilantro stems (I have never done this, but Marcella changed my life! Also, love keeping the kitchen low-waste.)

2. Za’atar Focaccia - nothing is better than golden brown, crispy on the outside, soft on the inside, olive-oily focatch. I topped it with sesame seeds, za’atar, and we served it with Algae Cooking Club’s gochugaru oil and some oregano from the garden.

3. Sweet Potato - very small japanese sweet potatoes brushed with vegan butter (or regular for the non-vegans) topped with a to-die-for miso tahini sauce and herbs.

4. Green Beans - blistered over the fire, served with toasted almonds and a caper shallot vinaigrette situation (so good I made this for Thanksgiving in place of the usual green bean casserole).

5. Winter Chop - Marcella’s recipe that I have made for clients and myself many times already in the weeks post-dinner. Kale, radicchio, pepperoncinis, kalamatas, apples, pickled beets - the vegan one had a tofu feta, the non-vegan had crumbled Cypress Grove hatch chile goat cheese and sopressata.

6. Bolognese - I made mushroom walnut bolognese, Marcella made traditional bolo, both cooked down for hours in their respective dutch ovens. Hers was topped with fresh grated parm, mine topped with homemade almond ricotta, which involves hand peeling the skins off soaked almonds (#meditation). Stirred through Roan Mills fresh pasta picked up at the Santa Monica Farmers Market.

7. Pomegranate Sorbet - Marcella is one of the best ice cream makers I have ever met. She churned this sorbet the day before Backyard. Just fresh pomegranate juice, sugar, Meyer lemon juice, ginger, and a pinch of salt.

8. Vegan Carrot Cake - with dairy-free tahini cream cheese frosting or a whipped cream and mascarpone cream cheese frosting, decorated with flowers from the garden obviously!!!

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The Vegan Carrot Cake Recipe