If you’re also struggling to cope with winter, try this soup. It’s filled with nourishing veggies, hearty lentils, and dried herbs, all melding together to create a flavorful, warming winter meal. Pair with your favorite crusty bread!
This was one of those Sunday soups, dreamed up on a rainy afternoon with one of my good friends. She brought some tiny chilies from her parents’ garden, which inspired the hot sesame chili oil that gets drizzled on top. Collaboration – it’s the start
Mashed potatoes are a childhood favorite. Who doesn’t love mashed potatoes and gravy? This version uses cauliflower to lighten up the dish, and adds roasted garlic and fresh dill, so that no gravy is even needed. It’s packed with flavor, and every bit as creamy,
Spicy carrot soup + tahini = heavenly combination. This soup gets a hint of sweetness from carrots, a touch of smokiness from paprika, and a toasty spiciness from cumin. And it’s blended together to create a velvety texture that’s perfect for sopping up with bread.
This chili recipe is destined for a hungry crowd. I whipped this up last weekend before a cookie-making session with some friends. The intention was to void off an overloaded sugar consumption in exchange for sustenance instead. (It worked. Sort of.) If you’re not trying
As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius! The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I
Full of protein, and creamy once cooked, red lentils make for the perfect topping to smear across flatbreads. They are a staple in Ethiopian cooking, often found accompanying the unleavened bread known as injera. With this recipe, I’ve tried to replicate a go-to lentil dish that
Tahini. Sweet potatoes. Honey. And toasted walnuts. Magical ingredients that all come together to create a surprising, yet ever-so simple app. You’re going to want to put it on your Thanksgiving list. It gets bonus points for being healthy, too.
After testing out a butternut smoothie several times, I finally came up with a recipe that’s a little weird, a little wild, yet insanely refreshing. Through my testing, I learned to save the oven for squash soup, and stick to steaming for smoothie purposes. Steaming