1. Tell us a bit about yourself? I was born in the beautiful country of Colombia, and was raised in a small family who appreciated food and cooked daily. I started helping in the kitchen when I was 8 or 9 years old. Chopping onions, tomatoes and garlic was a regular task because we used them […]
I’m on a mission to make a porridge from every grain I have in my pantry (not really, but I probably should be). I have my favorites and this brown rice porridge is towards the top. One thing about my porridges that happens to be the case across the board: I like them thick and I like them with texture (this is also the same with my morning bowl of oatmeal).
Also, I like to use short-grain brown rice. The starch from the shorter grains helps thicken the porridge a bit more without having to cook the rice until it completely falls apart (like the method used with long grain rice in making Congee. If this sounds more your speed- I recommend checking out a congee recipe.)
Impress your dinner guests with these exquisite Hasselback Garlic Sweet Potatoes! They’re a fancy spin on a classic comfort food. Not to mention, hasselback potatoes are super simple to whip up and complete any meal. Sweet potatoes are one of our favorite starchy vegetables. You can find the best sweet potatoes during the fall and […]
One of my resolutions related to this site, post more of my last-minute, on-the-fly recipes. The really no-fuss meals I throw together in five minutes, the ones I usually write off as too simple to share. This is one that fits the bill. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off. It’s so simple, satisfying, and the perfect lazy day one-bowl lunch or dinner.
You’ve probably seen them everywhere. Just head to your local diner, order a cup of coffee, and there are endless arrays of options for sweetening that coffee. Do you choose the pink packet? Blue packet? Yellow, green, white? It seems like there are way too many options for sweeteners out on the market, making it difficult […]
Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.
This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?
The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.
Post sponsored by Frontier Co-op. See below for more details.
One pretty well known fact is that I’m not big on tofu- it’s a texture thing. I’ve tried to get over it for years and while there are some recipes I enjoy, it’s still not a favorite of mine. I’ve managed to adapt most of my favorite recipes that typically call for tofu. Mostly I’ve done this with chickpeas but in quite a few Indian-American restaurants and food trucks, paneer stands in. I love paneer. You can make it at home, it is easy to fry, and, if you’re buying it at the store, it’s a bit cheaper than halloumi.
This generic curry is fast with help from a creamy curry pumpkin sauce and the fried paneer. The sauce features Frontier Co-op curry powder blend that is an all-around good blend to have on hand. I use it across recipes and it always produces a wonderful dinner. One note, if you don’t already have grains made up, I recommend serving this with quinoa. It’s a quick recipe and using quinoa ensures you have dinner to the table in about 20 minutes.
This page will showcase a number of ways you can season and enjoy shredded jackfruit. It is meant to be an evolving reference more than anything, and I’ll keep adding to it over time. Jackfruit is a fun ingredient to play around with. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. While some are able to find it in fresh form, it’s readily available in canned as well, which makes it easy to keep on hand for quick meals. Here you see it pictured sautéed with lots of garlic and taco/chili seasoning for a filling for these Shredded Jackfruit Burritos. But I’m also including a number of ways you can tweak the recipe – a Thai curry paste version, as well as a BBQ jackfruit version.
If you cook the filling at the start of the week, it will keep for a few days, refrigerated. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe’s) – just drain, and rinse before using.
Just because the latest polar vortex is rolling in, doesn’t mean you have to ditch your bowl of greens. This Roasted Tomato & Squash Salad will warm you up, while dishing up greens at the same time. In the winter months, we often opt for cozier foods like soups and casseroles for that extra comfort. […]
Looking to spice things up? This week we’re checking out the gorgeous benefits of purple radish! We love adding purple radishes to salads and other dishes to liven up our plates with color, flavor, and nutrition! Radishes are a close cousin to broccoli and Brussels sprouts in the Brassicaceae family. Originally found in Korea, the purple […]