I posted these mashed potatoes years ago, but(!), seeing as mashed potato season is just around the corner, I thought I’d update them with a few notes and suggestions. The bottom line? They’re incredibly delicious. Buttery peaks and cloud-like potatoes drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.
This post originally started with some musings on all the cloud photographs in my phone. A disproportionate number. I noticed it when scrolling back, back, back looking for a picture I took in Fez. I saw lots of clouds, sky scapes, shots out a plane window, and (hands covering face) sunsets. The cloud shots are my favorite. Anyway, I wanted to share a few of them with you. And that got me thinking about figuring out a recipe tie-in. Meringues, right? Giant billowy ones – we make them often. But then it occurred to me, the holidays are near, and maybe I should do a new version of mashed potatoes? So, here we go.
Continue reading Mashed Potatoes & Clouds…
Plant-based feature of the week: Tuscan Kale! Tuscan kale has earned its right to be the superstar it has become. It’s a versatile leafy green packed with nutrients- it makes for great salads, sautés, and side dishes. Let’s get into why kale is life. It’s a powerhouse full of vitamin K, A, and C, folate, […]
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Post sponsored by Bob’s Red Mill. See below for more details.
With Halloween in the rearview mirror, my brain turns to the holidays. I love planning holiday meals and while we typically go 90% traditional, I like to occasionally throw something fun into the mix. Last year I shared three different full menus (vegan, vegetarian, + gluten-free)- this year I’m going a bit more low-key. To kick off November, however, I thought I’d share one of my favorite savory galettes.
This beet galette is beautiful and delicious. It’s a bit time intensive but it’s worth it (and a bit of prep ahead of time can make quick work of the assembly and cooking). I love using a combination of Bob’s Red Mill whole wheat flour and all-purpose flour to make the galette base. This is the base I use for sweet and savory free-form pies (both of which are beautiful for the holidays!)
Read more and see the recipe.
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I thought I’d share my all-time favorite brussels sprouts recipe with you. It’s a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. You end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it’s not unusual for us to cook them like this two or three times a week.
Even if you’re a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.
A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it’s stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I’ll skip the cheese altogether, and add a simple finishing shower of chopped nuts.
Pro tip: Try not to overcook the sprouts, and eat them as soon as they come of the stove if at all possible.
Continue reading Golden-Crusted Brussels Sprouts…
Disclosure: This post is sponsored by The Quaker Oats Company, but all opinions are our own. We want to start by making one thing clear: we don’t think everyone has to be vegan, or even vegetarian for that matter. As intuitive eaters and plant-based dietitians, our goal is to help you eat the foods that […]
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Are you a busy college student who struggles with eating healthy on campus? Then this week’s minisode is perfect for you! Our question this week comes from Tori, a student at the University of Virginia. Tori says that she often has a hard time eating healthy because of time constraints, limited/unhealthy options in the dining […]
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I didn’t eat many root vegetables as a child. Sure, there was the occasional dip tray that had carrots but that was about as close to a root as I got. To be honest, I don’t really remember the grocery store stocking roots outside of beets and carrots. However, I’ve come a long way (and so has the grocery store) and now it’s my turn to inspire you to eat your roots. Grab those parsnips and don’t shy away from celeriac. Each root has a unique flavor and they all work well in cold weather comfort food.
Beets are not for everyone (hi mom) but I still share a solid amount of beet recipes. They are beautiful to grow, can be consumed from root through greens, and the different varieties help add a pop of color to recipes. I typically roast beets whole then cut into slices. Also, I rarely peel beets if I’m just cooking for my family.
My broken-record phrase: carrots are my workhorse vegetable. They are easy to find, cheap, and can be used in a myriad of recipes. About the only way I don’t eat carrots is on pizza (but who knows, maybe I’ll change that soon!)
The gnarliest looking vegetable of the bunch, celeriac’s slightly sweet flavor is perfect for soups and other hearty meals. I find the flavor to be a bit more mild than some of the other root vegetables making it perfect to be the star of the recipe.
Good on their own or paired with other vegetables, parsnips are perfectly pleasant. I use them quite a bit in place of carrots and I love them roasted/tossed in salads. Look for smaller parsnips- the really large ones are a bit more hit/miss on the texture and flavor.
Turnips are always the vegetable that look beautiful at the market but most people just don’t know how to use them. Like beets, use the roots and the greens (the bean bake is a favorite of mine to use both at the same time!) I love turnips roasted but they also work well paired with other root vegetables.
I find rutabagas’ flavor to be one of the more recognizable on this list. It’s a bit sweet but also on the bold site. It works well on it’s own, especially in hot, comfort dishes.
Newer to my cooking repertoire, sunchokes are a bit of a pain to work with but the flavor is worth it. The latkes are a winter favorite, especially for a lovely weekend breakfast.
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