Showing posts from May, 2020

Creamy Pasta with White Bean Sauce

This recipe is inspired by a Bon Appetit recipe I saw a few weeks ago that looked like a delicious and dairy free way to achieve a creamy pasta sauce, using the cheap and hearty white bean. I love that this recipe doesn't involve blending or any fancy tools or ingredients. Anyone can make this comforting vegan dish!

The highlight of the dish may be the aromatic spice-infused oil with toasted almonds that is drizzled on top at the end. The nutty crunch offsets the creamy sauce and adds the perfect amount of "kick" from garlic and crushed red pepper. You can use whatever nuts you have on hand, like almonds, walnuts, or pine nuts. Don't skip this super delicious step!

I am so encouraged by this growing public consciousness around plant-based eating, and the fact that recipes like this one are being featured more and more on huge public outlets. It is possible to achieve creamy comfort without dairy and animal products. Truly, I hope this greater awareness helps more peopl…

Pan Fried Polenta Gnocchi

I'm always trying to find new ways to cook old favorites. This was an experiment to turn creamy polenta into crispy bite-sized gnocchi. It was a summer's evening and we ate on our balcony, so these photos show my plate al fresco!

It takes a little forethought since your polenta has to be room temperature before you can turn it into gnocchi. I made the polenta a few hours ahead and left it on the counter but you could refrigerate it to speed up the cooling process. Once it is cooled down, you mix it with flour to create a dough that then gets formed into the pillows of goodness. 

Since this recipe (obviously) doesn't use an egg to bind everything together, it is a fragile dough that has to be handled gently. I decided to pan fry them because I thought a crispy exterior would help keep the creamy gnocchi together better -- and I was right! And as luck would have it, the crispy and creamy combination is also very delicious.

Ingredients 1 1/2 cups cooked polenta, room temperature 3…

Curry Lentil and Sweet Potato Patties

Summertime is arriving! It cannot come soon enough. My favorite season always makes me want burgers and dogs and all types of barbecue goodness. This curry veggie patty helped curb that craving, and was a new flavor take on the ubiquitous veggie burger!

This patty is made with cooked green lentils and sweet potatoes, mashed together into a beautiful protein- and vitamin- filled dream. I made this recipe and then froze the patties, so we can reheat some summer burger love whenever we please.

A tablespoon of curry powder and dashes of cumin and cayenne pepper create a new dimension with their subtle warmness and spice. They complement the lentils and sweet potato really well. I suggest you top your patties with fresh arugula and red onion, and enjoy with homemade sweet potato fries and fresh salad. Enjoy :)

Ingredients 3/4 cup green lentils 1 large sweet potato, peeled and chopped 1/4 cup breadcrumbs, plus more if necessary 1/4 cup flour 1 Tbsp curry powder 1/4 tsp cumin sprinkle cayenne pepper sa…

Rustic Artichoke & Kale Farro Salad

Farro has become one of our go-to grains these days, due to its fluffy texture and great nutritional value. Besides having a lovely nutty flavor, it is high in protein, fiber, and lots of vitamins and minerals! It's a great alternative to plain ol' rice, and works really well paired with artichokes and kale in this dish.

I love a dinner that takes very minimal steps, which makes this my ideal meal! After a gentle simmer for about twenty minutes, farro becomes tender and the starch makes it nice and creamy. A toss with some sauteed kale and artichokes, plus a simple squeeze of lemon juice with salt and pepper, brightens and completes this delicious salad.

You can eat this rustic salad either warm, room temperature, or even cold, whichever you prefer. Enjoy!

Ingredients 1 cup farro, rinsed 1 can artichoke hearts, roughly chopped 1/4 cup capers 1/4 cup chopped fresh parsley 1 Tbsp olive oil, plus more if desired 1/2 yellow onion, diced 1 clove garlic, minced handful kale, washed, de-stemmed…

Raspberry Apricot Baked Oatmeal

I came across an exciting flavor of jam in the store, Bonne Maman's Apricot Raspberry preserves, and it insired me to make baked oatmeal with those fun flavors. I've made a fresh blueberry version before (see here) but this recipe takes baked oatmeal to a whole new level of flavor. Apricot and raspberry are two fruits that I often overlook, but boy are they delicious, and even more delicious when paired together like this!

The great thing about this recipe is that it gets its fruit injection from dried apricots and preserves, both of which are available and of great quality all year round! The jam gets warm and melty in the oven, giving every bite the perfect amount of sweetness. I also added some chopped almonds for some crunch in the otherwise velvety texture. 

Besides being a nutritious and protein-packed breakfast, it is also super filling, great for feeding a crowd, and slightly unexpected! Also, it is even better as leftovers, so make sure to make enough for the week and r…

Creamed Spinach

A question from non-vegans considering veganism is usually, will I ever get to eat something creamy again if I give up dairy? The answer is: yes! This recipe uses softened (soaked) cashews to make a creamy sauce that turns a bag of spinach into something much more delicious and special.

Creamed spinach is a simple side that is a staple on the Thanksgiving or Christmas table for some families. We ate ours with some crispy roasted sweet potatoes and chickpeas. I'd say it is an underrated dish that brings warm creamy comfort to any dinner!

If you're not usually too keen on spinach as a vegetable, don't let that stop you from trying this easy and delicious dish -- it takes on a whole new texture and flavor in this recipe! 

Ingredients 10 oz fresh spinach 1/2 cup cashews 1/2 cup water 1 Tbsp olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 1 tsp lemon juice salt and pepper 1/8 tsp nutmeg
Instructions Soak cashews overnight or for at least six hours to soften the cashews, or boil the…

Lemon Asparagus Pasta

Lemon + garlic + basil is like the trio of the heavens. I am *hands down* always in the mood for these flavors, and always will be. All three are super bright, fresh, and vibrant. Whenever I want a light pasta dish that tickles the taste buds, I head to lemon/garlic/basil town and call it a day!

The veggies we added in this version are asparagus and kale, which go really well texture-wise and bring a wonderful boost of green and slight bitterness to balance everything out. The sauce is created with lemon juice and starchy pasta water, just enough to lightly coat, lubricate, and flavor the noodles. Sometimes I like to let the pasta and veggies really shine, without always drowning them in sauce. Mangia!

1/2 lb thin spaghetti
olive oil
1 bunch asparagus, bottoms trimmed and chopped into 1 inch pieces
3 cloves garlic, minced
4 strips lemon peel
1/2 tsp crushed red pepper flakes
1 large handful kale, washed, de-stemmed, and roughly chopped
8 basil leaves
juice of one lemo…

Balsamic Rainbow Chard

I absolutely love a bit of color in my food. For some reason, I feel like it heightens the other senses and makes everything smell and taste that much better. Rainbow chard is one of the most beautiful and colorful vegetables there is (hence the name!). It dulls a little when cooked, but it still retains most of its bright pink and yellow tones. And it doesn't hurt that it tastes good, and is really good for you, too!

I cooked the rainbow chard with other colorful vegetables: deep red canned beets, pretty purple red onion, and bright green asparagus. And don't forget the bright yellow polenta, which served as the base for my dish in this case. Balsamic vinegar brought out all of the different flavors and added its signature tart sweetness. Delicious!

This is a quick and uber-nutritious dinner that has lots of flavor and satisfies all the senses!

1 Tbsp olive oil
1 bunch rainbow swiss chard, washed
4-5 stalks asparagus, chopped into 1 inch pieces
1/2 red onion, dice…

Easy Taco Salad

Taco Salad -- all the same goods, deconstructed! Just a different way to eat one our favorites, and one that is so easy to assemble. It took me 10 minutes to make dinner, which for some reason is a quality I still appreciate even though we have all the time in the world these days 😂

Perhaps the only typical taco ingredient you may miss from this recipe is cheese and/or sour cream. If you can find good vegan versions of either of those ingredients to add to your taco salad, please feel free! We didn't have any on hand, and honestly we didn't miss them at all. A drizzle of fresh lime juice was a light way to bring out all the fresh flavors in the salad and carry everything together.

And don't skimp on a bit of crunch! I highly suggest you enjoy some tortilla chips along with this salad. They add a great saltiness and texture. Everyone in the family will absolutely love this meal for lunch or for dinner!

1/2 Tbsp oil
1 package vegan ground crumbles (I used Lightl…