One of the challenges I love when cooking for others is to help change the narrative a bit around indulgent food. I eat decently 90% of the time but usually once a week, I kick back and eat something completely different. It’s normally something fried and it’s usually always delicious (my favorite is fried cauliflower with a runner up of loaded french fries).
However, sometimes I’ve just have a crap day and want something that tastes indulgent but is actually full of goodness. Enter these sweet potato wedges. This recipe contains three amazing parts that come together for, in my mind, a perfect meal. Roasted sweet potatoes are topped with a delicious peanut granola and luscious peanut sauce. It could be an appetizer but I’ve been known to call these dinner. Also, I think this idea would be amazing with Laura’s perfectly crisp sweet potato fries!
Read more and see the recipe.
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1. Tell us a bit about yourself? My name is Malena, and I am RDN who lives in Denver, CO and I am also from Panama. I am married and have two teenage boys so they help to eat all the foods that I am cooking for recipe development jobs or for a new cookbook […]
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This sauce is one of those “you could buy it from a bottle but don’t. Just don’t.” recipes. Peanut sauce has roots in many difference cuisines but more often than not, I see it served with generic spring rolls at restaurants. This is a tweaked version I’ve been making for years and it’s out of ingredients I always have on hand. My version is a westernized Thai peanut satay sauce (meaning I start with peanut butter, not whole peanuts as I rarely have peanuts on hand). However, it’s fast, flavorful, and a good companion to grains and produce. Best of all- it’s highly adaptable.
Read more and see the recipe.
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Say hello to today’s Comforting Coconut Rice Noodle Soup. This chilly weather is the perfect excuse to make a broth based soup to help keep you warm and satisfied throughout these colder months. Not used to making soups at home? No worries! This one is super easy. Canned soups are often laden with sodium, which can […]
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Hey friends! It’s been a minute since we’ve talked about what exactly we’re eating on the day to day. So today we whipped up this episode detailing our breakfast, lunch, dinner, snacks, beverages, and also include supplements and exercise routine. Yep- we get pretty detailed. Listen below, and let us know what you think and […]
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Post sponsored by Frontier Co-op. See below for more details.
One of my favorite ways to serve squash is a dish that showcases the beauty of the squash. Usually this means the squash is left in a semi-whole state and stuffed. These roasted kuri wedges have a bold flavor matched with an easy bulgur salad topping. Perfect for the holidays or as a dinner for impressing your friends.
These jerk roasted kuri squash quarters are a bit of a mix between a traditional jerk marinade and the jerk seasoning. The marinade typically uses all whole and fresh ingredients (even down to fresh allspice berries if available). However, for ease of the recipe, I used Frontier Co-op’s ground allspice along with a bit of cinnamon to add warmth. Traditional jerk marinade also uses scotch bonnet peppers but I cook for crowds that need a bit lower heat level.
Read more and see the recipe.
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Disclosure: This Post was sponsored by The Quaker Oats Company, but all opinions are our own. Last week we toured the Quaker Oats plant in Cedar Rapids Iowa, to learn more about how oats are made and milled. The trip showcased Quaker’s “Seed to Spoon Journey,” which highlights how oats go from a seed to […]
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Today we’re bringing you the most mouthwatering Creamy Cashew Black Bean Mushroom Enchiladas, perfect for your weekly breakfasts or lunches. This one is the ideal intersection of comfort food and nutritious ingredients. These enchiladas are loaded with black beans, mushrooms, and cashew cream. Black beans are a phenomenal source of plant-based protein, fiber, iron, phosphorous, […]
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If you’re invited to a potluck this winter, consider bringing this. I first published the recipe over a decade ago, and still cook it regularly for a whole host of reasons. We’re talking about plump raviolis tossed with toasted hazelnuts, lemony flecks of chard, and deeply caramelized onions. You’ve got crunch from toasted hazelnuts, and brightness from a bit of zest. It’s delicious, flexible, and totally satisfying. Also, appropriately, it makes a great vegetarian main for gatherings like Thanksgiving. I’ve updated and streamlined the instructions and ingredient list here so it reflects how I make it today. For example, I used to cook the chard on the side, but now I don’t bother, and just massage it with lemon juice. Little tricks and improvements, and in this case, one less pan to clean.
You can prepare most of the components ahead of time, and throw it together in less than five minutes when you’re ready to serve it up family-style. Whenever I have a window in the days prior, I wash and chop the chard (or kale), caramelize the onions, and toast the hazelnuts.
Keep in mind, this whole idea is super adaptable. You can play around with the type of raviolis you use – vegan, vegetarian, gluten-free, etc.
Continue reading Hazelnut & Chard Ravioli Salad…
For along time I distanced myself from pasta. In my earlier life, being a new vegetarian in rural midwest was hard. However, restaurants made a try, usually with a pasta dish. I also made a lot of pasta in my early days because it was easy. I got really burnt out on pasta. However, many years later and a better balance in dishes, I’m happy to add a solid dose of pasta recipes back into my repertoire. Below are the 13 vegetarian pasta recipes I turn to when the weather gets cooler. Some are rich, some are vegan but all are delicious.
My whole goal when making a pasta vegan is to make my husband not question it. Pack it full of flavor (and garlic) and it seems like these dishes are always a win. Nuts and nut-creams are your friend. Play into the nut flavors as well- I love using pecan and walnut milks for a base, especially during the fall.
There is nothing quite like pulling a cheesy, hot pasta bake from the oven. It’s up their on my cozy comfort food list. Lasagna is always delicious but my preference lies in stuffed shells (like the butternut squash pictured above!)
My biggest complaint about restaurant pasta dishes is the pasta to vegetable ratio. Often it’s 90% pasta with a few measly vegetables tossed on top. These dishes are my rebuttal where most reach a 50/50 pasta to vegetable ratio.
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