Before I developed this recipe, I had never tried to make homemade broccoli cheddar soup. Broccoli is (one of) my favorite vegetables, so it was about time! I made some tweeks to my recipe, and thus named it white cheddar broccoli cauliflower soup.
For me, making a dish healthy is not about subtracting “bad” ingredients, it’s about adding more “good” ingredients. Therefore, I tried to load my recipe with lots of vegetables to balance with the the fat from the dairy. Continue reading
Posted in Gluten Free Dishes, Soup, Vegetarian Main Dish
Tagged Broccoli, Carrots, Cauliflower, Cheese, Vegetarian
This coconut turmeric noodle bowl with tofu and veggies was inspired by golden milk, a creamy drink or tea made with a base of plant-based milk and turmeric. I used the golden milk in place of broth to make a creamy noodle bowl that can be eaten hot or cold.
This isn’t a soup recipe because the ingredients are prepared individually, not together in one pot. It resembles a buddah bowl more than it does soup. Continue reading
Posted in Asian, Gluten Free Dishes, Pasta, Vegan, Vegetarian Main Dish
Tagged Carrots, Cilantro, Coconut Milk, Garlic, Ginger, Noodles, Red cabbage, Tofu, Turmeric, Vegan
This sesame soba noodles with asparagus and tofu recipe is one that takes me back many years. I made this recipe often when I was a young person traveling for work every few months.
The ingredients are simple and there are many swaps that can be made with success, even for a novice cook like myself when I was young. It is also full of flavor making it an easy favorite to have again and again, which I did! Continue reading
Posted in Asian, Pasta, Quick and Easy, Vegan, Vegetarian Main Dish
Veggie burgers are a staple around here. They are not the easiest recipe to perfect, however. Let me tell you all about how I perfected this lentil beet veggie burgers recipe!
First of all, veggie burgers should not have too many carbs. You are going to put it on a bun, afterall. Secondly, veggie burgers should not be devoid of protein. They are a main dish. Continue reading
Posted in Burger, Gluten Free Dishes, Vegetarian Main Dish
Tagged Beets, Carrots, Lentils, Rice, Vegetarian
I adore miso dressing over spinach and have been playing with a few variations since I posted my ginger miso dressing recipe. This spinach salad with sweet chili miso dressing has become my new favorite.
The dressing can be made without a food processor, it is just very difficult to get the miso to incorporate smoothly when stirring with a whisk or spoon. A mini food processor is a small but mighty investment if you like to make your own salad dressings. Continue reading
Posted in Quick and Easy, Salad, Vegan, Vegetarian Main Dish
Tagged Carrots, Garlic, miso, Quick and Easy, Spinach, Vegan
I have been harvesting a lot of snow peas and snap peas in the last few weeks. When I was digging through the fridge trying to come up with ideas for a quick meal, I thought of those thai crunch salads you see all over pinterest. Well, mine isn’t exactly thai, but it is a delicious crunchy asian chopped salad with peanut dressing! Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegan, Vegetarian Main Dish
Tagged Carrots, Edamame, Nuts, Peanut butter, Red cabbage, Snow Peas, Sriracha, Vegan, Vegetarian
I first tried this spicy honey cashew tofu with rainbow vegetables for dinner because I found a forgoten bag of cashews in the back of the fridge. My husband actually used the word bliss to describe this meal! Winner, winner, tofu dinner.
The sauce is the key component to nailing this stir fry, and honey is the secret ingredient! I’m usually a person that would cut back on the sugar for a savory meal, but you don’t want to skimp on the honey! It makes the flavors so much more complex. Continue reading
Posted in Asian, Gluten Free Dishes, Grains, Vegetarian Main Dish
Tagged Broccoli, Carrots, Garlic, Nuts, Red cabbage, Tofu, Vegetarian, Whole grain
Mung bean sprouts are a traditional veggie to find in pad thai. However, the store was out of mung bean sprouts. I thought this represented a perfect opportunity to demonstrate substitution of ingredients on the blog in this vegan spaghetti squash pad thai. It happens in real life, so why not here?
Instead of mung bean sprouts, I decided to swap in shredded carrots. Maybe not as traditional, but just as delicious, and represents what every home cook needs to learn to truly master your craft. Deal with the unexpected and find a solution. A good life lesson as well. Continue reading
Posted in Asian, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Carrots, Garlic, Ginger, Spaghetti Squash, Tofu, Vegan, Vegetarian
Our little Pepper turned 2 years old! It has been years since I wrote about her on the blog (you can see my first post here), and as you can see, she isn’t little any more. This year, we celebrated by making her a peanut butter dog cake!
Peanut butter is Peppers favorite flavor, so it was an obvious choice for our dog cake. The peanut butter also doubles as a frosting, which is appropriate because no cake is complete without frosting! Continue reading
Last week, I made this creamy colorful broccoli slaw to use up some ingredients from the fridge. It was such a hit, we had it again the next night! This week, I made it again to share with all of my fantastic readers!
What do you do with loads of leftover vegetables in the fridge? Make a salad, am I right?! Well, this broccoli salad turned into a slaw when I decided to use a creamy dressing. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Side Dish
Tagged Broccoli, Carrots, Cauliflower, Garlic, Mayo, Red cabbage
