I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 HAPPY WOK | 2014-10-12 16:02:17 |  678,747 Views |
How to Make: Chicken with Cashew Nuts: Sit Fry: Authentic Chinese Cooking
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
Premium Ad-Free membership includes:
I have a baby wok. It’s cast iron and metallic gray with a cracked surface texture that reminds me of elephant hide. My wok has a round base two handles and aspirations—or rather I have aspirations for it. It’s simple in shape and material and will eventually tell its own story through the patina it develops on its surface—the kind of thing that takes time and countless meals. This relatively new addition to my kitchen has been sitting on my stovetop lately next to my old cast iron pans—one black and smooth the other young and fresh with barely a bruise of color beyond the gray. If you have a minute I’ll tell you how it got here. It all started when Grace Young took me shopping for woks in San Francisco’s Chinatown a few months ago.
