All tagged entrée

vegan + gluten-free skillet lasagna

One pan dishes are my FAVORITE…especially ones you can prep ahead of time and then just pop in the oven whenever you’re ready to eat. This vegan and gluten-free lasagna is healthy and satisfying dish, layered with a lentil-mushroom sauce, herbed tofu ricotta and dolloped with walnut pesto.

healthy mediterranean stuffed sweet potatoes

These mediterranean stuffed sweet potatoes make the perfect healthy weeknight dinner. The sweet potatoes are cut in half and roasted face down, slightly caramelizing the flesh. The mediterranean salad is basically a lentil-based tabbouleh with refreshing mint and parsley, lemon, tomatoes, spring onions, dates and spices. All topped off with roasted walnuts, to add some crunch, and a drizzle of runny tahini.

quick curried chickpea salad

This curried chickpea salad has been my go-to lunch as of late. I like to spoon it on top of an avocado half or eat it with sliced cherry tomatoes (they still have great tomatoes at the market here in London). It would also be delicious in a sandwich with some micro-greens, or stuffed inside pita bread (I just haven’t found any gluten-free versions yet). It takes no longer than five minutes to throw together and is a healthy alternative to the traditional mayo-laden comfort food. For at least 20 years I’ve abstained from any sort of creamy, chilled salad—I dislike mayonnaise with a passion. However, time and distance has allowed me to revisit the concept of a cold-salad sandwich, and create a modern take on it.

greek baked beans in tomato sauce

This cozy, vibrant dish is easy to put together and packed with layers of flavor from the rich tomato sauce to the zesty parsley oil. I stumbled across this recipe for Greek baked beans in tomato sauce a couple months ago from one of my favorite food blogs, Bojon Gourmet. Since then, I’ve been making them every week. This dish is perfect for a dinner party as you can prepare everything ahead of time. Serve the Greek baked beans alongside a light salad and crusty sourdough.

cornbread stuffing {v+gf}

I’ve been making a variation of this recipe, from one of my favorite food blogs, Feasting at Home, for a couple years now as a meat-free alternative for Thanksgiving. I finally got around to writing the down recipe as a few people have asked me for it. This time, I made a gluten-free and vegan skillet cornbread rather than a store-bought GF baguette and it was sooo delicious! It does add an extra step to this recipe, but I enjoy spending time in the kitchen with family and friends especially on a day practically devoted to cooking and feasting.

butternut squash mac and cheese {v+gf}

This butternut squash mac and cheese recipe is cozy, comforting, rich, “cheesy” and healthy-ish?? Well, it is filled with tons of disguised veggies blended together into deliciousness. The breaded top adds a nice crunchy texture that is oh-so-yummy when combined with the creaminess of the mac n' cheese. I have been waiting for fall just so I could share this recipe with you, and am so excited for you to try it!

simple creamy-miso lentil pasta {v+gf}

This simple creamy-miso lentil pasta is one of my go-to weeknight recipes that comes together with items you probably already have in your pantry, save maybe the miso…but don’t leave it out, it’s the star ingredient here, and gives the dish that nice umami flavor. The pasta is relatively bright for the fall, brought on by the citrus notes from the lemon and peppery arugula, not to mention packed with protein and healthy fats from the lentil pasta, olives and cashews. Californians will definitely want to add an avocado to the dish (I do, and you should!), but it’s not necessary.

nicoise salad with chickpea tuna

It's strange to think of non-tuna tuna, but OMG let go of your doubts and fears.  When I first made this recipe, Joshua and I kept looking at each other with each bite, shaking our heads in both disbelief and delight.  The chickpea tuna has a bit of crunch from the sunflower seeds, and the capers add a tuna-esque flavor without the fishiness.  Sometimes plant-based meals can leave you feeling like you didn't get enough of something...but this salad is completely satisfying.  There are plenty of fats from the olives and olive oil, and lots of protein from the sunflower seeds and chickpeas.  And, the crispy potatoes fulfill your carb craving Everything, minus the lettuce, does well served as leftovers.  You could also use the leftovers to make “tuna” salad sandwiches with smashed avocado, cuz why not???

pasta elbows with pesto and fresh tomatoes

'Tis the season for barbecues, pot lucks and social gatherings.  I'm always racking my brain for dishes that can be made ahead of time and don't necessarily need to be heated or chilled upon serving. And on such occasions, particularity when it's hot, it's best to make a dish that's simple and requires no baking.  This elbow pasta fits the bill and is oh so delicious with sweet summer tomatoes and a vibrant pesto sauce.  If you find some amazing tomatoes at the market that you can't fathom cooking, just forgo that part of the recipe and slice them up, mix them with some good olive oil, salt, pepper and crushed garlic and add them to the pasta that way.

Bon appetit!

summer greek salad with avocado

Saddled with this sluggish motivation this week and a persistent craving for something crisp, zesty, refreshing and vibrant, came this feel-good, healthy salad full of veggie-deliciousness.   Our productivity has suffered some what since our unbelievably comfortable couch arrived this week, but it's suffered in comfort at least. I made this salad two times in the past week, and added in some grilled potatoes (more on that later). I tossed everything (potatoes included) with a lemon-parsley vinaigrette--it's like summer in your mouth! If potatoes aren't your thing (you cray-cray!) you could add a grilled protein of choice, or perhaps some pepita seeds to "beef" it up.

Bon appetit!

sheet-pan lemon & broccoli pasta

I've been meaning to put this recipe up on the blog, as it's always in my weekly rotation in some form, especially during spring and summer.  It's crunchy, tangy, savory and all together one big sheet-pan of yum! Oh, and you'll want to serve this pasta right on the pan so everyone gets equal access to that crunchy top layer. You can prepare this dish in advance and then pop it in the oven just before serving. It can be enjoyed at room temp, making it a great companion for a pot luck or BBQ.

veggie chili with butternut squash

Since forever, I've been searching for a chili recipe that I more than just like. Like REALLY like. Or maybe even love.  I stopped making chili all together for a while; I just got tired of mediocre recipes...thought I might never make it again.  Over the years, after some more ups and downs, I finally found the crown jewel of ALL chili recipes (subjectively speaking of course).  For you skeptics, I don't blame you, I've been there before.  But I promise you this recipe won't disappoint!  I've been testing it on dinner guests for the last two months, watching their reactions with each chew and swallow.  Poor Joshua has probably had enough chili for a lifetime.  You can never really tell if someone likes what you cook, but after multiple requests  for this recipe--from vegans, vegetarians, pescatarians and meat eaters alike--I decided it was time to share. The best part is that you can make it ahead of time.  The flavors continue to develop the longer it has to marinate in the spices.  Bon appetit!

hippie bowl with roasted veggies & turmeric sauce

When I'm feeling a lack of creativity, I throw together a "hippie bowl."  This usually consists of tossing some veggies in olive oil and salt and pepper, and popping them in the oven.  Then I choose a bean (lentils, aduzki beans, chickpeas, etc.) and some greens for a salad base (i.e. kale, arugula or spinach).  Next, I top it all of with a homemade sauce to brighten up the flavors and add moisture to the dish.  You can pretty much sub any ingredients you like into this equation: roasted veggies + beans + greens + sauce=hippie bowl.  It's hard to go wrong when you use fresh ingredients and combine different textures and flavors.

buckwheat soba noodles with crispy tofu & veggies

I usually turn to pasta for a simple mid-week dinner, but things changed a couple weeks ago when my friend Amber came over with a soba noodle recipe from A Modern Way to Eat.  She also taught me how to knit that same evening, but I'll save that story for another time.  Anyhow, since then, I've been exploring different recipes and enjoying the fresh flavors and crisp texture unique to soba noodle dishes. Another plus is that soba noodles can be served warm or cold--meaning you can make this recipe, or any of your choosing, ahead of time.  Olympic dinner party anyone???

wild mushroom toast

I discovered this recipe one morning with The New York Times in one hand and a bad attitude in the other...coupled by a strong desire to be glued to the couch.   The ingredients were already in my possession and I realized that I could cook dinner without ever having to leave the house. Alas mushroom toast, you became my best new friend!

Sometimes you have those days where you just. can't. do. anything.    It's too cold outside to leave the house, you slept poorly the night before, or you're simply tired from a day's work.  For whatever reason, everything not only seems hard, but is really hard. When you're feeling down or unmotivated, mushroom toast can be your best friend too.  [I hear they're also good for you...]

 

herbed white bean, kale & vegetable soup

Happy New Year!  I'm back after a three month hiatus! We've been globe-trotting, visiting family and attending weddings and such, and there just hasn't been much time for me to sit still.  Now, we are here in NYC for a while and the current snow storm has forced me to stay inside and be productive : ). In light of the cold weather, we've been craving soup (pho three times in four days!!).  Luckily, I anticipated cooking winter soups and stews, so I packed an immersion blender (a gift that keeps on giving, thank you Aunt Jane!). This soup is seriously hearty, and will leave you feeling full for hours. The best part is that It can be whipped together in under 30 minutes (me likey!!!). 

avocado toast with walnut pesto

The last of our Santa Fe visitors have long departed and it's just me and our dogs, Billy and Lola, having dinner together in our casita while Joshua is working late tonight.  It's always a thing, being alone and wondering what to cook for dinner.  You never really want to make anything fancy, as no one's there to enjoy your carefully crafted meal.  So what's easy and equally satisfying in these situations?  O.M.G., avocado toast of course! 

grilled summer veggies with fresh herbs

I apologize for the bombardment of emails that were sent out [accidentally] this weekend and for any past or future typos to come : )))).  I am still learning how to maneuver the digital world and only have myself as an editor.  With that said, I present you with another simple summer recipe that I hope you will enjoy. We're still here in Santa Fe and feel so lucky to spend a summer in such a special place.  There's something in the air, or maybe it's just the altitude, that generates a relaxed vibe throughout the city.  Santa Fe has a rich history and is filled with great restaurants, creative people and many local artists.

One of our favorite restaurants is a place called Milad Bistro.  It's a Persion restaurant and the chef/owner features many of his grandmother's recipes on the menu.  The food is fresh and light, and they have a great wine list.  One of my favorite dishes, aside from the spicy carrot falafels and dolmas stuffed with turmeric rice, is the vegetable skewers.  They are simple and served with fluffy basmati rice, a grilled tomato and lots of fresh herbs.  I love this dish so much that I decided to recreate it!

heirloom tomato galette

The heirloom tomatoes this season are more beautiful and delicious than I can remember in a long time. I've been buying them every week at the farmer's market and putting them in salads with avocado, summer pasta, or just popping the small ones in my mouth like popcorn!  Naturally, I decided to throw them into a galette, surprise, surprise! 

As most of my friends and family know, I am always making galettes for dinner parties.  You can do the bulk of the work ahead of time and everyone loves them; they warm the soul and fill the belly.  How can anyone ever tire of a comforting, savory pie? I won't go on too much about my love affair with galettes, but I will say that this recipe is muy deliciosa!  Objectively speaking, Maggie (my sister and fellow galette aficionado) along with her Italian boyfriend, Andrea (in Italy galettes are called crostatas), say this one is their absolute favorite (my potato galette ranked no. 1 for several months).

 

summer garden pasta with creamy cashew-miso sauce + tomato relish

Last week my family and I rented a beautiful home in the Montecito neighborhood of Santa Barbara.  The house was set high up in the hills and overlooked the Santa Barbara and Ventura County coastline.  We had a pool, hot tub, BBQ, a breathtaking view (pictures to come!), so naturally we didn't want to leave our lavish digs. 

Since there were usually between six and eight of us for dinner, we wanted to plan meals that were simple and could feed a large group of people.  I scoured through some of my favorite cookbooks to find some tasty, family style recipes. This pasta dish was adapted from one of my favorite vegetarian cookbooks, Love and Lemons by Jeanine Donofrio.  Jeanine's recipe uses roasted brussel sprouts which would be delicious, but brussel sprouts really make my IBS symptoms flair up.  You can honestly throw in whatever vegetables you fancy and substitute ingredients depending on what's in season.  We easily doubled this recipe and had leftovers to take on our picnic lunch in wine country the following day.