This endive and radicchio salad with oranges and grapefruit is a refreshing way to kick off spring!Today is the first day of spring and I could hardly be more excited. It’s actually sunny as I write this, the temperature is above freezing, and I even heard birds singing this morning. It’s almost time for flowers, boozy picnics, and breezy dresses… almost!After months of eating hearty stews and root vegetables, what better way is there to celebrate the rebirth of nature than with a colorful, juicy, refreshing salad? This combo is one of my favorites and I think . . .
This gorgeous recipe for smashed new potatoes with peas comes from Yotam Ottolenghi’s latest book, Simple.Yotam Ottolenghi’s Simple was my favorite cookbook of 2018. Even before putting my hands on it, I was immediately drawn to the book because of the gorgeous cover, which features a wide-angle photo of a table set for a casual dinner party. This is what I imagine Ottolenghi’s everyday life to be - a rolling montage of festive gatherings with beautiful food and friends laughing around the table. Who doesn’t want to be a part of that?The Israeli-born, . . .
These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. They're perfect for speedy dinners!Confession: I’m obsessed with Deliciously Ella. It started innocently enough with her YouTube videos, but now I religiously listen to her podcast, stalk her on Instagram, and really wish I had her posh English accent, too.On a serious note, I love how she celebrates plant-based whole foods without preaching or being judge-y, and her recipes are ah-mazing. I love how unfussy and customizable they are, and we generally seem to . . .
This super simple kale with garlic and lemon calls for just a handful of ingredients and a few minutes on the stove.Much like cilantro, eggplant, and tofu, kale can be a polarizing ingredient. Just the word alone is known to cause convulsions for the green-averse among us. Kale… As in, “Oh, God, please don’t make me eat the kale.”This stems from the fact that when kale first sprouted onto the scene (pun intended), many of us assumed if was just another leaf we can sub in place of romaine or arugula. And boy, were we wrong.The thing about this beautiful, . . .
These vegan black bean burgers are a staple in my weeknight dinner rotation. They have a great meaty texture, are made with pantry staples I always have on hand, and keep well in the fridge for up to several days so they’re perfect for meal prep, too.If you’ve made or eaten homemade vegan burgers before, you know they can be mushy and, well... not very burger-like. These burgers keep their shape quite well thanks to one special ingredient: oats! That's right, regular ol’ rolled oats. Not only do they give the burgers structure, but they also amp up the fiber . . .
This hearty vegan tempeh Bolognese is perfect for cozy winter nights. As far as plant-based proteins go, tempeh is a superstar ingredient. And if you’re not experimenting with it already, here’s why you should.Like tofu, tempeh (pronounced TEM-pay) is made out of soybeans. The beans are cooked and naturally fermented into a block. But unlike tofu - which is essentially coagulated soy milk - tempeh is a whole food, so all its nutrients remain intact. Tempeh Nutrition Eating whole foods made from soy is a great idea because soy is a complete protein - . . .
This warm farro salad is one of my go-to ways to do comfort food when the temps outside are below freezing. (Yes, I really do find comfort in whole grains and vegetables!) It's hearty and nourishing, and consists of chewy farro grains, roasted sweet potatoes, a tangy parsley pesto, and crunchy toasted almonds. The variety of textures makes it really satisfying to eat and the bright orange potatoes with flecks of green pesto mean it's pretty to look at, too.It first made an appearance on our table for Thanksgiving, but I’ve held off on sharing it until I got . . .