Today we are taking a short trip around to the word with a Japanese recipe, onigiri. My take on onigiri includes smoked tofu and brown rice, with a delicious miso sauce for dipping! What is onigiri exactly? Well, let me explain!
Onigiri are Japanese rice balls that are traditionally eaten as a snack or taken on-the-go for an easy lunch. They are filled with various kinds of fillings, usually fish or briny vegetables like pickled plum or kelp. Continue reading
Posted in Asian, Grains, Vegan, Vegetarian Main Dish
Tagged Garlic, miso, Rice, Smoked Tofu, Vegan, Vegetarian
I always have an abundance of tomatoes at the end of gardening season. I stay very busy at the end of gardening season as well with back to school and fall events so I appreciate this no peel slow cooker marinara recipe that allows me to use my tomatoes with minimal effort!
This recipe cooks for a total of 8 hours on high in the slow cooker (with one required stir). Most recipes in the slow cooker don’t cook on high for that long, but it is necessary with the marinara. Continue reading
The first time I came across this idea to turn Caesar salad into a pasta salad, it was in a cooking magazine. After a quick google search, it appears that I am behind in the game because kale caesar pasta salad is definitely a thing already.
I tried to make mine a little bit different by adding more garlic, and skipping the croutons, using only pasta in my pasta salad. Also, I added red cabbage for a splash of color. Continue reading
Posted in Gluten Free Dishes, Pasta, Salad, Vegetarian Main Dish
Tagged Garlic, Kale, Pasta, Red cabbage, Vegetarian
Radish season has come and gone in my spring garden. While I had fresh radishes, I made these teriyaki tempeh tacos with radish carrot slaw so many times. Find some radishes to try them out for yourself!
Radish is one of those ingredients that I never quite know what to do with. Sure you can slice them and add them to salads, but there are only so many of those salads I can eat before they get boring. Continue reading
I have long read about savory oats, but it took me a long time to try them. I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first. The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!
The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa. Think of it like a polenta bowl instead, but made with wholesome oats. Continue reading
Posted in Breakfast, Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Eggs, Garlic, Oatmeal, Peppers, Quick and Easy, Salsa, Vegetarian
When I first stared to eat more plant-based meals, I can across a recipe (now long lost) that marindaded and fried chickpeas. It is such a simple process that completely transforms the humble chickpea. Here I use a gyro inspired marinade to make fried chickpea gyro salad.
I have posted a very similar recipe before, my fried chickpea gyro bowls, made with a base of rice, chopped vegetables, and tzatziki sauce. While I love grain bowls, I was craving a salad this time, so I adapted the recipe. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Salad, Vegetarian Main Dish
Tagged Chickpeas, Cucumber, Dill, Garlic, Quick and Easy, Spinach, Tomatoes, Vegetarian, Yogurt
I have a few curry recipes here on the blog, and in none of them do I use curry powder. I always use my own blend of spices and seasonings. One day I had an aha moment, I should mix up a batch of homemade curry powder for meal prep to simplify the process.
Curry is a term used to describe the gravy or sauce found in traditional Indian cuisine. There are so many variations on flavors found in curry, and therefore curry powders can vary quite a lot, so I like to make my own. Continue reading
I first started roasting cabbage a long time ago and for some reason I got away from it. This spring, I have been trying many variations of this recipe and this roasted red cabbage with garlic vinaigrette is by far my favorite.
This recipe can be made with red cabbage, green cabbage, or both. The red cabbage has better flavor, in my opinion, and its dark color helps to keep the cabbage from looking burnt when it is nicely caramilzed and crispy. Continue reading
Posted in Gluten Free Dishes, Quick and Easy, Side Dish, Vegan
Tagged Garlic, Quick and Easy, Red cabbage, Vegan
Every cook has a back pocket recipe that they can whip up in no time that is delicious and satisfying. For me, that has always been peanut noodles, until now. Now that I have discovered tahini garlic sriracha noodles, I have a new go-to recipe! Continue reading
Posted in Pasta, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Cabbage, Garlic, Noodles, Pasta, Quick and Easy, Sriracha, Tahini, Vegan
At the end of the gardening season, I am always bringing in loads of cherry tomatoes. These little gems are such a treat because they are the sweetest tomato around. I love turning them into rustic sauces, like I do in this cherry tomato stewed butter beans over toast recipe.
Butter beans are also known as lima beans. They’re renaming is apt because these beans really do have a moist and buttery center. You could also make this recipe with white beans, but don’t be intimidated by the large butter bean. In my opinion, they are better! Continue reading
Posted in Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Bread, Cheese, Garlic, Tomatoes, Vegetarian
