Who else could eat pasta all day? Hand raised here. Pasta makes a simple and easy meal that can be done in soooo many different ways. For example, my lemon dill orzo with snap peas is made in a single pot with minimal prep!
Recently, I read about how whole wheat orzo has three times as much fiber as brown rice, and twice as much protein! I love to use whole grains in my cooking, and this justifies my love for pasta! Continue reading
Posted in Pasta, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Chickpeas, Dill, Lemon, Pasta, Snap peas, Vegan, Vegetarian, Whole grain
A simple wrap is just about the easiest dinner that you could possible make, and that’s only one of the reasons that I love making them for dinner. They can also be made an endless variety of ways, like these crunchy buffalo tempeh wraps!
This is not my first wrap on the blog with tempeh. (Check out this Korean BBQ Wrap recipe.) Tempeh is a great plant-based protein source that takes well to many flavors, adding to the variations on wraps that you can make! Continue reading
Posted in Quick and Easy, Sandwich, Vegan, Vegetarian Main Dish
Tagged Quick and Easy, Romaine, Tempeh, Tortillas, Vegan, Vegetarian
Many of us across the nation are on work-from-home or shelter-in-place orders due to covid-19. Many of the shelves in the grocery stores are bare, so I have decided to see what I can make from my pantry at home and came up with these vegan red lentil potato fritters!
The best part about these fritters? They are a meal in themselves. The red lentils add protein and the potato adds carbs. I litterally didn’t make anything to go with these because they don’t necessarily need it. Continue reading
Posted in Appetizer, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Garlic, Lentils, Mayo, Potatoes, Quick and Easy, Sriracha, Vegan, Vegetarian
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
One of my favorite simple meals is a grain bowl. You can toss in just about any veggie, and with a little sauce, you have a meal. This lemon broccoli barley bowl with cilantro pesto is an excellent example.
I started with a base of quick cooking barley. It cooks in only 10 minutes, which makes dinner speedy. You could also meal prep regular pearled barley, and it would be ready in even less time! Continue reading
Posted in Grains, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Barley, Beans, Broccoli, Cilantro, Lemon, Vegan, Vegetarian, Whole grain
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
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
