I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with the home cook in mind.
Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.
A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.
A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.
A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.
Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.
A few outtakes from the winter Kinfolk magazine shoot/article I worked on with Wayne. Plus the Green Lentil Soup with Curried Brown Butter featured in the photos.
A wintertime riff on potato salad. No potatoes though, just winter squash, a beer-based dressing, rosemary, walnuts, currants, and celery.
Soba noodles tossed with a creamy-ginger dressing and topped with crispy tofu, tarragon, and toasted delicata squash seeds.
An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.