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.
By popular request! A wonderfully hearty, slow cooker version of ribollita, the famous Tuscan stew made with bean, vegetables, dark greens, and day-old bread.
If you love robust one-pot rice dishes, and you own an Instant Pot, this recipe is for you. It has rice, and chickpeas, fragrant spices, spinach, herbs, saffron, garlic, and olives.
This head-clearing, sniffle-blasting cold tonic is the color of Tang, with flavor like a stick of ginger dynamite. If you need to jolt a cold out of your body with brute force, consider starting here.
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. A collection of invigorating, vegetable-based power broths.
Winter favorite! A fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach.
Chili, beer, and elbow pasta. I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when take-out takes too long, and is too much effort. Seriously.
A slow cooker black bean chili for the weeknight win. This version is Kahlua-spiked with chili powder and good dose of chipotle.
Putting a handful of new, veg-centric recipes into rotation this time of year can move the needle in the right direction. Hopefully this will provide a bit of inspiration!
This is the recipe I use anytime I want perfect sugar cookies. The dough is a dream to work with.
A herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, ginger, and some rosemary. Plus ten simple ways to use it!