Todays recipe is a little more indulgent than it is healthy. I made vegetarian baked potato soup out of some leftover baked potatoes, and it was the perfect comfort food for a cold winter day.
I say that this recipe is more indulgent because it is heavy on the dairy and saturated fats. There are some recipes that just don’t work well when you try to lighten them up, and that’s ok. Reserve them for special occasions, not your weekly rotation. Continue reading
Posted in Quick and Easy, Soup, Vegetarian Main Dish
Tagged Cheese, Garlic, half and half, Potatoes, Quick and Easy, Sour Cream
Friends, fall semester is finished! That means that I will be whipping up a few extra recipes during break to share with you all. Todays recipe, butternut squash quinoa salad with kale, was inspired by my cucumber dill quinoa salad.
Quinoa salad is a go-to kind of dish because it is fast and easy. In this fall version, roasted butternut squash and kale replace the cucumber and dill I use in spring to make an equally satisfying salad. Continue reading
Posted in Gluten Free Dishes, Grains, Salad, Vegan, Vegetarian Main Dish
Tagged Butternut Squash, Kale, quinoa, Vegan, Vegetarian, Whole grain
I first started making this sesame barley salad with mushrooms and green beans years ago. I haven’t made it in a long time because the original recipe was so time consuming. Well, I worked on that and now have a recipe worth sharing!
One of the steps from the orignal recipe that I did not omit was toasting the barley in sesame oil. It adds a nutty flavor that really makes this dish special. Continue reading
Posted in Grains, Vegan, Vegetarian Main Dish
Tagged Barley, Garlic, Ginger, Green beans, Mushrooms, Vegan
Hi Friends! I hope everyone in the states has enjoyed a wonderful Thanksgiving. Todays collection of recipes is designed to help you use up some of your thanksgiving leftovers. These leftover sweet potato recipes can use sweet potatoes in a variety of forms, from baked and roasted to mashed. Leftover russet potatoes can also be used for many of these recipes, as well. Continue reading
This year I tried growing sweet potatoes in the garden for the first time. It was a success! Now I have a bowl full of sweet potatoes waiting for creative uses, like this sweet potato black bean chipotle chili!
I seriously loved this chili! The sweetness of the potatoes, and the smokey chipotle really play well with each other. It is different than most chili recipes, which I love because it’s always good to switch things up. Continue reading
Posted in Gluten Free Dishes, Soup, Vegan, Vegetarian Main Dish
Tagged Beans, Chipotle, Peppers, Sweet Potato, Tomatoes, Vegan
Friends, it has finally gotten cold here. Like frost on your windsheld cold. I pulled all my green tomatoes out of the garden last weekend, and made this delicous fresh green tomato salsa verde!
I had 8 lbs of green tomaotes, so there was plenty to make this green tomato mince pie as well as many batches of salsa. Keep reading below to hear about some of the variations I tried. Continue reading
Posted in Component Cooking, Condiments and Spreads, Mexican, Quick and Easy, Snacks
I grow butternut squash in my garden because I love the fact that they last all through fall into winter. I used home-grown squash in this easy butternut squash soup with coconut milk, and I could not get enough!
Usually, I use yogurt or cream to make a classic butternut squash soup to amp up the creaminess, but I didn’t have any on hand. Coconut milk is a common ingredient in butternut squash soup, but it is usually paired with curry spcies and the like, which is not what I was looking for. Continue reading
Posted in Gluten Free Dishes, Soup, Vegan, Vegetarian Main Dish
Tagged Butternut Squash, Celery, Coconut Milk, Vegan, Vegetarian
My cherry tomato plants really took off at the end of summer, and I still have tons of them to use. This tortellini with cherry tomato basil sauce sauce just might be my new favorite comfort food!
I made this sauce in the oven to reduce the hands on time. It could also be made on the stove top, but in my experience, it takes just as much time to reduce that many tomatoes into a thick and luscious sauce! Continue reading
Posted in Dinner, Pasta, Vegetarian Main Dish
I started experimenting with kimchi as an ingredient long ago. So far, my favorite way to eat it is in fried rice. This vegan kimchi fried rice with edamame is a colorful dish that is super easy to make!
I previously posted a kimchi fried rice recipe that had a sunny side up egg on top. This vegan version is just as good, and is a bit more colorful thanks to the red cabbage. Continue reading
Posted in Asian, Gluten Free Dishes, Grains, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Edamame, Garlic, Kimchi, Quick and Easy, Rice, Vegan, Vegetarian, Whole grain
October is finally here, and the garden is starting to wind down. It’s that time of year when I have more cherry tomatoes than I know what to do with! This year I experimented with this cherry tomato pasta puttanesca.
Puttanesca is known as the poor man meal in early Italy. It has simple ingredients that bring in big flavors. Canned tomatoes are more traditional, but I gave this simple Italian dish a fresh spin by using garden fresh cherry tomatoes. Continue reading
Posted in Fish and Seafood, Pasta, Quick and Easy
Tagged capers, Garlic, Noodles, Olives, Quick and Easy, Tomatoes
