I make this Red Lentil Dal for my family A LOT. It’s delicious, easy to make and flexible for whatever vegetables you may have on hand. Continue reading “Red Lentil and Cauliflower Dal”
Say hello to one of your new favorite salads, with all the right flavor and texture notes being hit! Roasted veggies and fresh kale are tossed with an avocado Caesar dressing, and then sprinkled with bright red cabbage shreds, sunflower seeds and tempeh bacon. This makes a great prep-ahead lunch, just keep the dressing air-tight and separate until serving.
A savory chickpea stew is nestled beneath flaky biscuits. This nourishing and comforting meal is a real crowd-pleaser! Continue reading “Chickpea Pot Pie with Flaky Biscuits”
Colcannon, or Irish mashed potatoes, is baked over a hearty stew filled with veggies and seasoned tempeh swimming in a delicious mushroom stout gravy. Continue reading “Colcannon & Stout Shepherd’s Pie”
Elegant AND easy? Yes, please! Serve warm for a quick dinner and pack up the rest to eat chilled for lunch the next day.
It’s funny how pasta shape can impact a dish. While I’ve always enjoyed eating noodles, we’ve been eating them much more often since having kids. I dress them up with so many combinations of sauces, veggies, nuts, and legumes. While our kids love this, it just feels a little fancier than say mac and cheeze and it I think it’s because the orzo is such an elegant shape. There’s cheezy flavor here with by adding nutritional yeast, garlic and olive oil are the background flavors, the cranberries give a burst of sweetness and tartness, while the asparagus and lemon make this dish fresh and bright. Add a sprinkle of toasted almonds, you’ve got a bit of crunch I hope you enjoy this easy recipe, and perhaps it’ll become part of your meal rotation like it has become part of ours!
Lemon Orzo with Asparagus, Cranberries and Almonds
- 1 cup orzo, uncooked
- 1 lb asparagus, trimmed and cut into 2" pieces
- 1/4 cup nutritional yeast
- 1/4 cup dried cranberries
- 4 tbsp olive oil
- 4 cloves garlic, minced
- zest from 2 lemons
- 2 tbsp lemon juice
- 2 tbsp toasted, sliced almonds
- 1 tsp salt (or to taste)
- pinch crushed red chili flakes, if desired
- Prepare the orzo according to package directions, popping the dried cranberries in to soften during the last 2 minutes of cooking. Drain.
- While the pasta is cooking, heat 1 tbsp olive oil a large cast iron pan or skillet over medium heat. Add the asparagus and sauté for about 6-8 minutes until bright green and cooked but still a bit crisp and not browned, tossing in the minced garlic during the last minute of cooking.
- Add the cooked orzo, cranberries, lemon zest, lemon juice, nutritional yeast, remaining olive oil, salt and chili flakes. Toss to coat. Serve with a sprinkle of toasted almonds.
This salad is a spin on one my mother made for us when we were kids. It’s even better the next day so if you’re looking for nutritious and delicious lunch ideas for the week ahead, prepare this one tonight and you’re good to go! Continue reading “Sautéed Veggie, Quinoa and Lentil Salad with Basil and Lemon”
So many ways to make pasta, so little time! Luckily you don’t need much time to prepare this spin on the classic spaghetti e olio which has been veganized with added texture and nutrition upgrades in an easy and flavorful dish. Continue reading “Garlic Crumb Pasta with Seared Mushrooms and Kale”
This hearty and flavorful soup is very simple to make and perfect for a cozy winter meal. The flavor of the potatoes is enriched by roasting them first and can be done ahead of time so it’ll take you only 15 minutes to make this delicious soup once you’re ready for it!
Of all the delicious food my grandmother made over the years, her potato leek soup would rank in the top 5 for me. It was so comforting, warm, lightly but deeply flavored, a bit salty and so perfect with a thick slice of fresh bread. I’ve since come up with my own vegan version which, to my delight, my daughter proclaimed as being her favorite soup after trying it.
It’s funny how food can bubble up emotions in us. The thing is, my daughter who is 5 years old is so much like my grandmother. So strong-willed and persistent, a leader, creative, improvising, social, and so complex in emotions. My grandmother was not a stereotypical granny. She was boisterous and fought for what she thought was right (or against what she thought was wrong), not intimidated to approach her political representatives demanding change. I recall her marching back into a grocery store when she had been overcharged 10 cents. It wasn’t the money, it was the principle. She worked outside the home while managing a household with 4 kids, sewed her own clothes and home furnishings, cooked and baked from scratch, stayed up to date with technology, and bought herself a sports car in her 60’s. She had an editorial column in the local newspaper, and she volunteered on projects for literacy and food accessibility. I had so much admiration for her, especially as woman who grew up in a generation in which women were not encouraged use their voices or to do as much outside the home.
While my daughter challenges me daily as she pushes and explores the limits of being a dependent child, I always try to keep my grandmother’s spirit in mind. I want to be careful to allow and to encourage my daughter to be who she is and not snuff out that bright flame she has within her. It’s such a balance of guidance, encouragement and correction, with some days being better than others. In the end I want her to speak and live her truth, and to have all the happiness in the world as any mother would want for her children.
And how lucky am I to have these generations of females around me who know their worth, living their lives vibrantly and really appreciating an amazing bowl of potato leek soup.
Roasted Potato Leek Soup
- 2 lbs potatoes, peeled and chopped
- 4 tbsp olive oil, divided
- 4 large leeks, cleaned and cut in 1/4" slices
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2-1 tsp ground black pepper
- 1/2 cup white wine
- 1 tbsp miso paste
- 6 cups vegetable stock
- 1/2 cup cashews, quick soak in simmering water for 10 min and drained
- 1 cup water
- salt, to taste
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or oil well. Once oven is preheated, toss the potatoes in 2 tbsp of olive oil on the baking tray and roast for 20-25 minutes, flipping every 10 minutes. They are done once they are easily pierced with a fork and are lightly browned.
- In a large soup pot over medium heat, heat the remaining 2 tbsp of olive oil. Sauté the leeks and celery until they soften, about 8 minutes. Add the garlic and sauté another minute until fragrant. Stir in the thyme and black pepper.
- De-glaze the pan with the white wine. Add the vegetable stock and roasted potatoes, turn the heat to high and bring to a simmer.
- In the meantime, in a high-powered blender, combine the miso paste, cashews and water. Blend on high until smooth, about 2 minutes then stir into the soup pot. Turn off the heat.
- Blend the soup with an immersion blender until smooth. If you don't have an immersion blender, you can use a blender - blend the soup in batches, filling the blender only about 1/2 full each time so it doesn't splatter and burn you. Thin with additional soup stock if desired; season with additional salt and pepper, to taste. Enjoy with pretty garnishes such as sliced radish, chives, sautéed leeks slices, fresh thyme, and pumpkin seeds.
A gorgeous deep fuchsia tinted hummus that’s silky smooth with sweet, earthy tones. This hummus is perfect for dipping your favorite veggies or slathered on wraps, sandwiches and flatbread. Continue reading “Heartbeet Hummus”
Here’s a salad that won’t leave you feeling hungry 15 minutes after eating it. It’s bursting color, texture, and loads of nutrition. Prep the ingredients ahead of time and you have yourself some mighty fine lunches during the week! Continue reading “Roasted Beet, Kale and Lentil Salad with Golden Dressing, Avocado, Toasted Almonds and Pepitas”