A few times a month I send out new recipes, links & inspirations.
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.
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A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.
Peter Reinhart's challah recipe creates a wonderful (and reasonably forgiving) dough that bakes into a tender, delicious version of the traditional Jewish celebration bread.
A bejeweled platter of bulgur wheat,chili roasted tomatoes, caramelized onions, spinach, and yogurt cheese. A perfect companion for grilled kabobs.
A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.
This quinoa recipe shows you how I might clean out my fridge - white quinoa, potatoes, onions, toasted nuts, and asparagus.
Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.
Fantastic Peter Reinhart inspired rustic, thin-ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.
Great party finger food. A thick slab of polenta is sliced into the shape of a french fry and baked off.