white bean quinoa bowls with green goddess dressing

dressing recipe lightly adapted from Cookie and Kate. ingredients FOR THE BOWL 1 cup raw quinoa, rinsed 2 cups vegetable stock or water 4 large handfuls of arugula (about 3 ounces) 2 15-ounce cans of white beans, such as cannellini or chickpeas, drained and rinsed optional, for topping: additional chopped herbs (I like using chives)... Continue Reading →

stuffed sweet potatoes with white beans and avocado

adapted from Two Spoons. ingredients 4 medium (~8 ounces) sweet potatoes 2 avocados 2 Tablespoons lemon juice 2 green onions 2 cups cannellini beans or chickpeas 4 Tablespoons toasted pepitas CITRUS TAHINI DRESSING 4 Tbsp tahini 2 Tablespoons lemon juice 2 teaspoons olive oil water, to thin method Heat oven to 400F. Using a fork,... Continue Reading →

lentil minestrone soup

by Katherine Taylor ingredients 1/4 cup extra-virgin olive oil, divided 1 medium yellow onion, chopped 2 carrots, peeled and chopped 2 ribs celery, chopped 2 Tbsp tomato paste 1 cup chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) 4 cloves garlic, pressed or minced ½ tsp dried oregano ½ tsp dried thyme 1 large can (28 ounces) diced... Continue Reading →

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