Via Fratta's Tuscan Minestrone Soup recipe on Food52.com. Author Notes: Minestrone smells like Italy -- just like lasagna, tomato sauce, and the starchy water left in the pan after cooking pasta.
This may be just another minestrone recipe, but I love how rich and deep it is, and how preparing it can be quite relaxing. This Tuscan-inspired fall minestrone is essentially Italy in a bowl. Vegan Broccoli Cheeze Chickpea Burgers. I know you read the title of this post and COULDN’T EVEN.
Broccoli cheeze goodness, in burger form. Minus the cheese. Coconut Kale Chia Spread – Organic Burst® When a few OB team members made this spread the other day we seriously could not stop eating it!
Have it warm, spread on toast or a dollop on your bowls, salads or roasted veggies. It’s rich in omega-3 from Organic Burst Chia (remember chia is the richest plant source of omega-3 fatty acids!) And good fats from the creamed coconut. And! Coconut jam dot cookies - Amy Chaplin. Coconut jam dot cookies POSTED ON December 21, 2011 coconut jam dots Here is a delicious vegan cookie recipe in case you are seeking some last minute baking inspiration for the holidays.
Green vegetable tart with buckwheat sunflower crust - Amy Chaplin. This tart has been on my mind and in the making for a while.
I’ve been experimenting with different fillings, trying to achieve a creamy and light texture without eggs. Spring Minestrone Soup Recipe. Print Photography Credit: Elise Bauer Welcome spring with this savory soup from Hank.
Recipe: Frisée Salad with Pickled Rhubarb and Easter Egg Radishes. Ingredients For the Pickled Rhubarb:8 ounces (2 stalks) rhubarb, cut into 2-by-½-inch batons on a bias 1 cup red wine vinegar 1 cup water ½ cup sugar 2 tablespoons salt.
Raw Avocado Lime Tart. Photography, recipe, and content Policy.
Cast-Iron Charred Broccoli Recipe. Ingredients 4 tablespoons full-fat coconut milk 2 tablespoons lime juice 1 tablespoon gochujang 2 tablespoons fish sauce 1 teaspoon honey ½ teaspoon ginger, finely grated.
One Pot Italian Quinoa and Lentils. Let me begin by saying that this one pot Italian quinoa and lentils dish is very, very tasty.
It’s also nutritious, easy to prepare, easy to adapt, and super creamy and comforting. Now that I have that off my chest, I can go on to admit that, as I was drafting this post, I thought to myself that I might as well have called it “how to make something super brown and mushy look and sound good.” I even asked Steven whether or not he thought the dish was too ugly to put on the blog. Autumn Lima Bean and Butternut Squash Succotash. I’ve always been a little smitten with the word “succotash.” It goes in that class of words (along with, I’d argue, skillet, cobbler, casserole, dumpling, ragu, and pie) that seem to evoke warmth, coziness, gathering around the hearth–all that. In fairness, it’s not just the word that gets me. I’m also very partial to the real-life dish.
Succotash is one of those meals that’s all the better because it’s so very simple, a tribute to fresh ingredients no matter what produce you use. Cauliflower & Millet Polenta with Sauteed Mushrooms. I think a facial actually changed my life. File that under, “Words I Never Thought I Would Say”. When Cassandra graciously asked me to visit Alderbrook Resort and Spa on a weekend getaway in her place, I admittedly didn’t know how wonderfully restful the trip would turn out to be. Lentil Kibbeh. There’s a common misconception that when you become vegetarian (or vegan) you will have to eat a very restricted diet. While that might be true on occasions when you dine out at a standard American restaurant, eating meatless actually has the ability to open your eyes to a whole new world of cuisines.
In fact, it wasn’t until I transitioned to vegetarianism twleve years ago that I started to discover so many new foods. Thai Mustard Greens with Coconut Milk and Lime Juice Recipe. Tuscan Kale Hummus with Dill - Nirvana Cakery. I promised you something green this week and here it is – the most amazing Tuscan Kale Hummus with Dill to brighten up your day. Gluten-Free Chickpea And Oat Flapjacks From Karen DeMasco. BY: tanya This recipe is from pastry chef Karen DeMasco of Hearth in New York City. Also published on Medium. Ingredients 3/4 cup (110 grams) chickpea flour 1 1/4 cup (175 grams) oat flour* See Note 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon sea salt 1 1/2 cups buttermilk 1 cup plain whole milk yogurt 2 tablespoons pure maple syrup 2 large eggs, separated 2 ounces unsalted butter, melted In a medium sized mixing bowl, whisk together the flours, baking soda, baking powder, and salt to combine thoroughly.
Note: *Oat flour can be made by grinding rolled oats in a food processor until they are a flour consistency. Savoury Celeriac Apple Crumble (grain-free & vegan) Carrot Cake Breakfast Muffins (gluten-free & vegan) - Nirvana Cakery. Mustard Greens: Why They Are So Good To Eat And Good For You. What You Need to Know: Artichoke, Leek and Mushroom Fried Parsnip “Rice” There’s no doubt about it, life with a newborn is hard!
Here are 10 tips for new moms to help adjust to life after baby. Parsnip, Leek, and Sweet Potato Soup. You know that you had a good weekend when you look around your home on Sunday night and see laundry still piled up, dirty dishes waiting in the sink, and a crowded inbox of unread emails. This is a good sign. It means that you had better things to do and bigger things to worry about than taking care of chores. In my case, I spent the weekend entranced with the first season of Lost. As you can tell, I definitely had bigger things to worry about than laundry.