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Sweet Potato Hummus Recipe. The BEST Vegan Garlic Bread — LoveWildLiveFree. The BEST Vegan Garlic Bread Make this bread a few minutes before you're ready to serve, as it is best served warm and fresh from the oven.

The BEST Vegan Garlic Bread — LoveWildLiveFree

Ingredients 1 loaf of bread 1 large clove of garlic, minced 2 to 3 tbsp Extra Virgin Olive Oil Nutritional Yeast, to taste Pink Himalayan Salt, to taste (use organic ingredients) Instructions. Chou et pommes de terre à l'étouffée [touffer li chou] Fully-Loaded Spring Samosas with Sweet n’ Spicy Mint Chutney. When the craving for exciting, complex, rich Indian flavours comes calling I reach into my spice cabinet to complement the legumes, nuts, and veggies so prevalent in this plant-forward cuisine.

Fully-Loaded Spring Samosas with Sweet n’ Spicy Mint Chutney

The opposite of lazy cooking to us North Americans, flavours from our favourite Indian restaurants are seemingly impossible to capture at home. Though much of what we taste and experience here is an adaptation of the original dishes prepared traditionally, I can’t help but crave the connection to the culture and feel compelled to celebrate in the feast! Inspiration struck when I was savouring the deep, rich, flavourful food, known as the samosa from my favourite local Indian restaurant. This recipe originally named the Fully-loaded Spring Samosa, I recognize that the food I created is indeed inspired by this traditional snack but by no means earns the title of a true samosa. Horseradish Hash Browns recipe on Cooking is more fun with friends.

Horseradish Hash Browns recipe on

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Roasted New Potatoes with Spring Herb Pesto. Carrots, Watercress, and Chickpeas with The Greenest Tahini Sauce. Suspiciously Delicious Cabbage recipe on Food52.

Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce!

Suspiciously Delicious Cabbage recipe on Food52

Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! It's suspiciously delicious. Is it actually meat or something? " Lentils and Basmati with Tamarind, Coconut, Cilantro and Black Caraway recipe on Food52. Author Notes: About a month ago, I took a wonderful Vegetarian Indian cooking class.

Lentils and Basmati with Tamarind, Coconut, Cilantro and Black Caraway recipe on Food52

Everything we made – Lentil Sambar, Vegetable Buriyani, Potato Curry, Tomato Chutney – was delicious, but the dish that knocked my socks off in terms of subtle, yet amazing flavor was a simple Mung bean salad with lemon, coconut cilantro, black mustard and curry leaf. Here is my version, using du Puy lentils (the mung beans still had a bite to them so I wanted to use a lentil that held its shape) and basmati rice for a complete protein.

I have kept the coconut and cilantro but changed up the tempered dressing using tamarind paste and black caraway seeds for sour and nutty notes that complement the cilantro and coconut. Cold Weather Recipe: Grown-Up Tater-Tots Recipes from The Kitchn. It’s hard to say nice things about Chicago in the winter.

Cold Weather Recipe: Grown-Up Tater-Tots Recipes from The Kitchn

It’s cold. Like really cold. And it can leave you feeling cooped up and crazy. But the one undeniably wonderful thing about the endless frosty days is the nostalgia it brings. The memories of warming up over a snack — hard earned after a long day sledding (or just some heavy-duty reading in PJs) — gives you a way to escape the claustrophobia and find some inspiration in the kitchen. And for us, there's just one way to do this: Grown-up tater tots with hot cocoa and homemade marshmallows.

Of all our fondly remembered childhood snacks, tater tots and hot cocoa are our mutual favorites. The savory roasted potatoes takes the saccharine edge off of a steaming cup of marshmallowy chocolate, while the creamy cocoa preps your palate for the tots’ cozy, carby crunch. These tots aren’t just good for when it’s cold and gross. Grown Up Tater-Tots Serves 2 to 3 Preheat the oven to 350°F. Turn the oven up to 450°F. Vegetarian Side-dishes and the earliest of Spring. One of my favorite meals, is one consisting entirely of vegetarian “side dishes.”

Such was our meal this Saturday when we had the Duskwind Farm folks over. Its all pretty simple stuff, but with one bonus, that morning I saw t hat there were Daylilies shooting out of the ground as well as some onions from last year… Miracle of miracles. Anyways here are some recipes and photos of the day. Polenta with Cheddar cheese and daylilies Polenta is very easy to make, it takes a bit of time, and sometimes there are hot splashes of burning cornmeal… but its worth it. 4 cups water (or other liquid – stock)1 cup polenta1 cup milk1 cup cheddar cheesesalt2 Tablespoons butter Bring salted water to a boil.