romesco sauce

from Cookie and Kate. ingredients One 16-ounce jar of roasted red peppers, drained½ cup raw or roasted almonds (unsalted)¼ cup oil-packed sun-dried tomatoes, rinsed and drained2 medium-to-large cloves garlic, peeled and quartered (roast if you want a less intense garlic taste!)1 Tablespoon sherry vinegar or red wine vingar1 teaspoon smoked paprika½ teaspoon fine sea salt, to taste¼ teaspoon cayenne pepper½ cup extra-virgin olive oil... Continue Reading →

carrot & habanero tamales

lightly adapted from Bon Appétit. ingredients DOUGH 1 cup masa harina (about 5 ounces; preferably Bob’s Red Mill or Masienda)1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt¼ teaspoon baking powder2½ cups vegetable stock or low-sodium vegetable broth2 Tablespoons grapeseed or vegetable oil CARROT FILLING 4 medium carrots (about 1 pound), peeled and sliced... Continue Reading →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

mei mei’s dumplings

The tofu prep may seem annoying, but it's important to get as much water out of it as possible so that it can soak up all the flavor, so don't skip it! If you don't know any dumpling-folding techniques, the easiest is to just fold each wrapper in half over the filling and seal the... Continue Reading →

Kathryne Taylor’s vegan mac & cheese

very slightly adapted from Cookie and Kate. ingredients 8 ounces whole-grain macaroni elbowsoptional: 1 small head of broccoli, florets cut into small bites (about 1 ½ to 2 cups)1 ½ Tablespoons avocado oil or extra-virgin olive oil1 small yellow onion, chopped (about 1 ½ cups)1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic3 cloves garlic, pressed or... Continue Reading →

calabacitas

adapted from Isabel Eats. ingredients 1 tablespoon olive oil1 small onion, diced1 poblano pepper, diced1 jalapeno pepper, diced3 ears of corn, or 15 ounces frozen whole kernel corn, thawed2 plum tomatoes, diced2 large summer squash, sliced into half moons1 3/4 cups or 15-ounce can black beans, drained3 cloves garlic, minced2 teaspoons coarse kosher salt1/4 teaspoon black pepper1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/4 cup wateroptional: 1/2 cup Mexican cream or sour cream method Heat olive oil in a large nonstick skillet over medium-high... Continue Reading →

peaches and tomatoes with burrata and hot sauce

from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil2 Tablespoons mild hot sauce (such as Crystal or Frank’s)2 teaspoons unseasoned rice vinegar2 teaspoons honeyKosher salt3 ripe peaches or nectarines, cut into wedges2 large ripe tomatoes or 1 pound mixed tomatoes, sliced1 8-ounce ball burrata or fresh mozzarella, torn into large piecesTarragon or basil sprigs (for... Continue Reading →

coconut creamed corn & grains

from Bon Appétit. ingredients 2 ears of corn, husked 1 Tablespoon extra-virgin olive oil ½ serrano chile or jalapeño, thinly sliced 1 ½" piece fresh ginger, peeled, sliced into matchsticks 2 garlic cloves, thinly sliced 1 scallion, thinly sliced, plus more for serving ¼ teaspoon ground turmeric ½ cup cooked grains, such as freekeh, farro,... Continue Reading →

Create a website or blog at WordPress.com

Up ↑