My love for good broth is strong. And, now that we've rounded the corner into fall, I thought I'd follow up last week's blender soup recommendations, with a collection of invigorating, vegetable-based power broths. Key word here - power. I like a strong broth, and will argue that there are few things that can make you feel more revitalized than an good one. Nutrient-rich plant-based broths are great to have on hand, and there's no reason not to make XL batches to keep in the freezer. While they're incredible on their own, they're also nice to keep on hand for quick weeknight meals. You can always float a few dumplings, or stuffed pasta in a flavor-packed vegetable broth. Or, use one of these broths as the liquid called for in grains, risottos, or rice dishes...Continue>>
Blender soups are great because, often, you need just a few ingredients and a fifteen minutes or so. Take one all-star, seasonal ingredient like winter squash, or broccoli, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom - you've got what you need to make a beautiful, silky blended soup.
So simple, so good! Tortillas get slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, squeeze of lime.
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
Tomatoes & pasta in an A+ one-bowl meal - whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing.
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.
One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
This post is all about putting your waffle iron to use for non-waffly things. It seems like the trend is junk food meets waffle maker, so I tried to focus on more healthful (and savory) ideas!
Shaping pasta by hand takes skill and experience! Watch these Italian grandmas shape pici, tagliatelle, cavatelli, and orecchiette.
An invigorating mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract into a homemade walnut butter.
Refrigerators on their A-game. Merchandise your ingredients, and believe in the power of a tidy, happy refrigerator.
