This is better than your average risotto because you don’t have to stand over your pot for a solid 20 minutes stirring non-stop.
It’s a perfect cheat with a delicious pay off. Simply make your quinoa as usual and saute up some veggies with extra liquid (who am I kidding, WINE!) to make a deliciously rich and creamy (yet creamless) mushroom quinoa risotto.
This is the perfect dish if you’re trying to impress someone, or if you just want a big batch of something wonderful to get you through the week. Serve it with a giant green salad, sip on that extra vino and you will be in food paradise. (more…) read more →
I recently attended an amazing 3-course farm to table feast in Brooklyn where the entree was a lentil curry filled with seasonal veggies. It was so delicious and so perfectly autumnal that I felt inspired to recreate something similar at home.
I created a gluten free, vegan, sugar free cookie…that taste amazing.
No, this is not a joke!
Are you always on the lookout for awesomely fast and filling recipes? Well you’re in luck. This is one of them! Tempeh is one of my favorite proteins. It is made from fermented soy so it’s totally vegan and easy to digest. It also has a great texture (aka it doesn’t taste like mush) and holds only flavors easily. These honey sesame triangles are a great weeknight meal. Pair them with a simple vegetable side dish and you’re good to go. Bonus: they make the house smell AMAZING. (more…) read more →
Never have I seen a party pleaser quite like this. Vegan lentil walnut pate is like hummus’s sophistacted, refined older cousin. It’s just aseasy to make and leaves everyone wondering “what in in here?!?!”. The answer: not much. It’s very simple, in fact, you should have most of these ingredients around as pantry staples making this recipe easy to whip up whenever you need quick dip to impress the pants off your friends. (more…) read more →