During winter when I’m craving a big warm cozy bowl of soup, I always make a big batch of vegetable soup. This year I switched it up from my best-ever vegetable soup and made this roasted poblano and quinoa vegetable soup.
The backbone of the two soups is the same, plenty of aromatics, flavorful broth, a sprinkle of seasonings and a balance of different flavored vegetables. I love the heat of the poblanos balanced with the sweetness of corn and bell pepper in this version. Continue reading
Posted in Gluten Free Dishes, Grains, Soup, Vegan, Vegetarian Main Dish
Tagged Black Beans, Peppers, poblano, quinoa, Sweet Corn, Tomatoes, Vegan
Before I knew what Pangrattato was, I used to call it spaghetti with breadcrumbs. Pangrattato is Italian for breadcrumbs. Most often when I see this title used, it is used as a topping on pasta. Garlic and nutritional yeast pangrattato pasta is just one in a million ways to make pangrattato.
All you have to do to make pangrattato is to heat oil in a skillet, add breadcrumbs and seasonings and cook until toasted to crunchy perfection. Use it to top all your favorite pasta dishes, or just put in on plain spaghetti with an extra drizzle of olive oil. You can use it on casseroles, and many other dishes as well. Continue reading
Posted in Pasta, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Garlic, Noodles, Nutritional Yeast, Pasta
Are you a smooth blended soup person, or a leave it chunky soup person? For myself, I’m still deciding because this creamy roasted garlic and parmesan white bean soup is delicious both ways.
If I’m being honest, I usually serve this soup only half blended to get the best of both worlds. The blended white beans become ultra creamy but a few chunks of veggies here and there make give it some texture. Continue reading
Posted in Gluten Free Dishes, Soup, Vegetarian Main Dish
Tagged Celery, Garlic, half and half, Parmesan, White Beans
I love pasta, and therefore, it is hard to believe that I have not tried this smoky pumpkin pasta before now. The creamy sauce clings to the pasta in a way that is reminiscent of mac and cheese, but the flavors are more sophisticated.
The pumpkin really elevates the other savory flavors in the dish without getting lost itself. Its creamy earthy tones are balanced by the smokiness of the paprika, which also brings the smallest touch of heat. Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged f, half and half, Parmesan, Pumpkin, Quick and Easy, Smoked paprika, Vegetarian
This chickpea harissa bread soup is a variation of lablabi, a Tunisian chickpea stew. The traditional stew has a thin broth with chickpeas served over toasted bread. This version is also served over toasted bread, but the broth is thick and creamy.
The Italians also have a version of bread soup, usually made with stale bread and tomatoes. Italian bread soup has you add the bread to the pot at the end of cooking. I prefer this version of bread soup where the bread is toasted and added to the bowls. It maintains more texture, kind-of like a crouton. Continue reading
Posted in Soup, Vegan, Vegetarian Main Dish
This healthy Greek yogurt ranch is better than bottled ranch for a wide variety of reasons. First of all, it tastes better! The yogurt and fresh lemon juice add tang that you would expect from a traditional buttermilk ranch and the fresh herbs have a distinctly bright flavor that you will never get in a bottle.
Beyond the amazing flavor, this recipe is very easy to make. Simply mix together all the ingredients! I almost always have a tub of Greek yogurt in the fridge, so if you are the same then all you need are the herbs. Continue reading
Posted in Condiments and Spreads, Quick and Easy
This easy whole wheat flatbread recipe really takes me back to my roots as a recipe developer. In my early days as a blogger, I was developing a lot of recipes to use whole wheat flour as a part of my journey towards eating whole foods.
My whole foods journey is an ongoing process. I’m easier on myself now than I once was. However, I still find that I feel better when I make baked goods with whole wheat vs processed flour. Continue reading
As we bring another year to a close, I just want to say thank you to all my readers! While this blog mostly serves as my creative outlet, it would not be worth it if others did not also find value here. These top 10 most popular recipes of 2023 are the recipes that were read the most by readers. Continue reading
Posted in Vegetarian Main Dish
Most of the time, I am cooking for two. Recipes like this small batch blueberry pecan baked oatmeal allow me to enjoy my favorite things, without dealing with more leftovers than I desire.
This recipe is written to make only 4 servings and be baked in a small 8×6 inch baking pan, or an 8 inch round cake pan. That being said, there are plenty of reasons to double the recipe! Continue reading
I can’t believe that December is in full swing already. This fall has flown by so quickly and now it is practically winter. During the fall, I don’t dive into pumpkin spice season so much. I do, however, love football food season. This black bean taco dip is one that I made repeatedly this year.
The base for this dip is black beans, seasoned with onion and taco seasoning (garlic, cumin, chili powder and paprika). Then I add salsa to give the dip some more body, and of course flavor. Continue reading
Posted in Appetizer, Gluten Free Dishes, Quick and Easy, Snacks
Tagged Black Beans, Cheese, Quick and Easy, Salsa
