GRILLED EGGPLANT WITH HERBED QUINOA. Entrée, Side, Gluten Free, Summer Hugh Forte · I'm not even sure where to start with the sentiments on this one, because the past week or two has sort of taken me under.
I am not necessarily overwhelmed by way of responsibilities, but by emotion. I feel thrilled that the book is out next week, anxious about the feedback, excited to cheers with family and friends, insecure about my work, incredibly grateful for friends sharing recipes and compliments, timid in self-promotion, scared of speaking in front of people... it just feels like... a lot.
That's all I can really say. I included a number of links on the book page of friends who've so graciously posted recipes from the book. There isn't a lot of free time at the moment but I wanted to share a simple dish that seems to fit in with the pace lately. The Most Amazing Roasted Artichokes. This post may contain affiliate links.
Please read my disclosure policy. No joke — this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave! Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans. We are just cruising right along through the first week of October.
Seriously, how do the days go by so quickly? Ugh. So what are your thoughts about Halloween? Personally, I find the entire month of October rather terrifying. Zucchini Noodles with Roasted Tomatoes - What's Gaby Cooking. My mom called a few days ago (again) and told me she had picked 7 GIANT zucchinis that day.
CURRY CAULIFLOWER. CURRY CAULIFLOWER // Serves 4From The Minimalist Kitchen by Melissa ColemanHarissa is sold usually as more of a spice paste, but you can also purchase it dried.
It is sold online, Trader Joes, and most health food stores. 1 large head of cauliflower, cut into small florets2 Tbsp. extra virgin olive oil1/2 tsp. sea salt2 tsp. curry powder1/2 tsp. harissa1/8 tsp. cumin plain yogurt, cilantro, toasted cashews (our personal additions for serving) Preheat the oven to 450'. Line a baking sheet with parchment and set aside. SWEET POTATO CAKES — Sprouted Kitchen. Steam the potatoes until tender throughout.
Set aside to cool. While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool. Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor. When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat.
Serve with some lightly dressed greens and a generous portion of the sauce. Big Comfy Sweet Potato. Comfort food is different for all of us.
For some, it’s a big bowl of macaroni and cheese, for others, it’s ice cream and chocolate sauce. Me? Sweet potatoes. For real. There is something so soothing and grounding about digging into one fresh out of the oven, loading it up with ghee, salt and cracked black pepper. Roasted Mediterranean Vegetables with Fresh Tomato Basil Pesto. For me there’s nothing more delicious than a beautifully simple plate pilled high with the best, freshest ingredients, which is exactly what happens in this recipe.
The mix of herb roasted aubergine, courgette and pepper slices drizzled with homemade sun-dried tomato pesto and then served with fresh basil leaves and sliced avocado is just perfect. So light, clean and fresh. Each flavour stands out perfectly on its own, while simultaneously melting together under the pesto to create of Mediterranean deliciousness! Everything about this recipe is just so easy, it requires such little time and effort and absolutely everything can be brought at your local supermarket. Vegan Meatballs. Hey friends!
We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic). He’s a sleepy little fella. For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder.
Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches).