chili oil noodles with cilantro

slightly adapted from New York Times. ingredients 2 servings fresh Chinese-style egg noodles (I made my own using this recipe!)¼ cup chili oil with crunchy garlic (I recommend Trader Joe's)2 Tablespoons toasted sesame oil2 teaspoons spicy oil of choice (or just use more chili oil)2 teaspoons soy sauce½ cup finely sliced scallions or garlic chives,... Continue Reading →

marinated chickpea soup with croutons

ingredients about 10 ounces marinated chickpeas (I used Trader Joe's chickpeas with cumin and parsley)3 cups vegetable stock (homemade is best)Harissaabout 3 1"-thick slices day-old country or whole wheat bread, torn into 1 1/2-inch chunks1 Tablespoon olive oilCapers2 eggsoptional, for topping: Fresh cilantro or parsley leaves method Make the croutons. Preheat the oven to 400F.... Continue Reading →

stovetop spinach-artichoke dip

from Bon Appétit. ingredients FOR THE BREAD BOWL 1 large sourdough boule or other round country loaf (about 10" in diameter)5 Tablespoons extra-virgin olive oil, dividedKosher salt FOR THE DIP 4 Tablespoons. unsalted butter6 garlic cloves, finely grated2 15-ounce cans artichoke hearts, drained, quartered10 ounces baby spinach or frozen chopped spinach, thawed1 ½ teaspoons (or... Continue Reading →

spinach artichoke mushroom lasagna

adapted from Epicurious. ingredients FOR THE FILLING 2 Tablespoons (1/4 stick) butter2 Tablespoons olive oil24 ounces mushrooms, sliced6 garlic cloves, minced2 14.5-ounce jars marinated artichoke hearts, chopped1 cup dry white wine11 ounces baby spinach, chopped FOR THE MORNAY 1/2 cup butter1/2 cup all purpose flour7 cups whole milk11 ounces freshly grated Parmesan cheeseGround nutmeg1 9-ounce... Continue Reading →

fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... 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 →

red curry noodles

adapted from Pinch of Yum. ingredients 8 ounces stir fry rice noodles2 Tablespoons coconut oil2 cloves garlic, minced1 thumb-size piece of ginger, peeled and grated3 Tablespoons red curry paste5 cups stir fry vegetables (whatever you have on hand will work!)1 14-ounce can coconut milk1 Tablespoon vegan fish sauce (can sub soy sauce)1 Tablespoon soy sauceoptional: 2 Tablespoons brown sugar 1 Tablespoons sambal oelek or srirachaoptional: chopped cilantro, toasted sesame seeds... 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 →

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