Has anyone else been eyeing all the beautiful pumpkins that are out right now?! I certainly have, and I decided to figure out how to roast a pumpkin for homemade pumpkin puree, because, why not!
The first thing to consider is the variety of pumpkin you buy. Jack-O-Lantern pumpkins are watery and don’t have much flavor. Small sugar pumpkins are best for pies, and not necessarily for savory applications. Continue reading
Recently, I was gifted a large bag of spent grains. Spent grains are the leftover grains and malts from brewing a batch of beer. Spent grain still has a lot of flavor and can be reused as flour. I used some of my spent grain to make these honey spent grain dinner rolls!
If you like to brew beer, you may find yourself with plenty of spent grains to experiment with. Simply dehydrate the grains, and grind into flour using a food processor. Continue reading
I have many family members that eat gluten free, and they tell me the thing they miss most is pizza! Well, I love to tinker with recipes, so I decided to created a gluten free pizza crust recipe that is just like a traditional thin Italian pizza!
When I was researching for this recipe, I saw that most recipe developers were using a gluten free all purpose flour mix. Most mixes are slightly different, so if you didn’t use the same brand as the recipe developer, you might not get the same results. Continue reading
Posted in Component Cooking, Gluten Free Dishes, Pizza
Tagged Cheese, Make ahead, Marinara, Vegetarian
I love to make homemade pizza, so I thought, why not the sauce too? Pizza sauce is not a consistent recipe at all! There are a million different ways to make it, and today I am sharing my homemade pizza sauce from tomato sauce recipe!
While doing research for this recipe, I found a lot of different sauce recipes. Some used all tomato paste with water, some were no-cook recipes using canned tomatoes, and some used no seasonings! Continue reading
Posted in Condiments and Spreads, Pizza
Tagged Garlic, Herbs, Make ahead, Tomatoes, Vegan, Vegetarian
Have you ever bought baked tofu at the store? It’s a handy product that is seasoned, cooked, and ready to throw into any dish. When I was first transitioning from being an omnivore to vegetarian, I found that I loved tofu! This is not the case for most people, they find the texture off-putting, so yes, I know I’m weird. I started experimenting with all kinds of ways to enjoy tofu (including this smoked tofu recipe). This homemade teriyaki baked tofu makes weeknight dinners even faster! Continue reading
Posted in Asian, Component Cooking, Gluten Free Dishes, Vegan
Tagged Asian, Garlic, Ginger, Make ahead, Tofu, Vegan, Vegetarian
I started most of my garden plants from seed this year. The cherry tomatoes have been the most interesting to see mature. They were an heirloom variety, but for some reason I expected that they would still be cherry red. If have two plants, one produces purple tomatoes, and the other gold! Surprise! The tomatoes have still been a delicious treat this summer, and I especially love them in this heirloom cherry tomato balsamic jam! Continue reading
Posted in Condiments and Spreads, CSA, Gluten Free Dishes, Vegan
Tagged Balsamic, Garlic, Make ahead, Tomatoes
I have a love hate relationship with curry. On one hand, I absolutely love it. It’s versatile, healthy and easy to make. However, I don’t like most curry powders I have tried, taking curry from love to hate. Instead, I make my own curry powder. It requires stocking lots of spices to make my own blend. The plus side is that I can vary the amount of each spice every time I make a batch so that the flavors vary each time. No one curry dish will be the same as the next in my kitchen! Check out my slow cooker sweet potato paneer curry where I tried using more whole spices! Continue reading
Posted in Asian, Dinner, Gluten Free Dishes, Vegetarian Main Dish
Tagged Coconut Milk, Garlic, Ginger, Make ahead, Peas, Spinach, Sweet Potato, Tomatoes, Vegetarian
This month’s theme for the recipe redux was to avoid heating up the kitchen by using a cool cooking appliance (ie not the oven). I love my big slow cooker for soups, but I don’t eat many soups during summer. The zucchini in my garden have been plentiful for a few weeks now, at one point I had a pile of 14 on my kitchen counter! Therefore, zucchini boats were in order. To fit in with the redux theme, I made slow cooker Italian lentil stuffed zucchini boats! Continue reading
Posted in Dinner, Gluten Free Dishes, Recipe Redux, Vegetarian Main Dish
Tagged Cheese, Garlic, Herbs, Lentils, Make ahead, Marinara, Zucchini
Back when I posted my Lentil Loaf recipe I told you all that meatloaf was a favorite food of mine as a child. Well, my other favorite food was lasagna. Mom would always ask us what meal we wanted to have for our birthdays, and I always chose lasagna. Now I make a veggie version, and I love this small batch veggie lasagna because it only makes 4 servings. With only two of us in the house, we don’t have to eat lasagna until we are tired of it! Continue reading
Posted in CSA, Pasta, Vegetarian Main Dish
Tagged Carrots, Cheese, Garlic, Make ahead, Marinara, Mushrooms, Noodles, Spinach, Vegetarian, Whole grain, Zucchini
Last year for Christmas, I asked for a set of ravioli stamps. The filling options with ravioli are endless, which gives me ample opportunity to get creative in the kitchen! Well, as luck turns out it took me a whole year to get around to trying them out. This butternut squash and toasted pecan whole wheat ravioli is wholesome and healthy way to start off your new year! Continue reading
Posted in Pasta, Vegetarian Main Dish
Tagged Butternut Squash, Cheese, Garlic, Make ahead, Nuts, Pasta, Vegetarian
