Recipes for The Space Between The Telephone Lines

May 5, 2014

Dear Friends,

Cooking and composing music go together well : )  In April, I was on a vegetarian cooking show called Backstage Gourmet.  I talked about my new album, The Space Between The Telephone Lines, and created a few recipes to go with the album.  If you click on my name on the archive list, you can hear the show!

Here are a few songs from the new album!

And here are the recipes for The Space Between The Telephone Lines!  What do you think?  Send me your favorite vegetarian recipes, too (!

Shishito Peppers


1/2 pound of shishito peppers washed and dried

1 tablespoon of safflower oil

sesame seeds

gluten free soy sauce


Heat oil in a large iron skillet over medium heat.

Cook peppers until they blister.

Sprinkle with sesame seeds.

Add soy sauce to taste.

Yin Yang Dragon Bowl


Brown rice

Steamed vegetables (whatever you like; I put cauliflower and broccoli)

Tofu, sprouts, grated carrots, beets & fresh cilantro

Miso sauce

Directions for Miso sauce:

4 tbsp miso paste

2 cups vegetable stock

1/4 c vegetable oil

2 tbsp sesame oil

2 tbsp apple cider vinegar

2 tbsp soy sauce (gluten free)

2 tbsp honey or maple syrup

2 cloves garlic, crushed

1 tbsp grated ginger

flour or corn starch & water for thickening

Boil all ingredients except for the miso. Take off the stove and add the miso.  Blend in food processor.

Black Sticky Rice Pudding with Coconut and Mint


1 and 1/2 cups water

3/4 cup Thai black sticky rice

1 (14 ounce) can coconut milk

1/2 cup packed raw cane sugar

1/2 teaspoon salt

1 cup sliced mango

1/4 cup tasted shredded sweetened coconut

Finely chopped mint


Soak rice for four hours or so.

Transfer the rice and water into a pot.

Bring to a boil over medium heat.  Reduce heat to low and simmer for 30 minutes.

In a saucepan, combine coconut milk, sugar, and salt.  Boil over medium heat and cook, stirring, until sugar dissolves.

Stir in cooked rice and cook, stirring until thickened, about 10 minutes.

Transfer to a serving bowl and chill.

Top with mango and garnish with coconut and mint.

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