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 →

roasted carrot soup with chickpeas & lemon-tahini drizzle

adapted from Smitten Kitchen. ingredients FOR THE SOUP 2 Tablespoons olive oil 2 pounds carrots (no need to peel if organic), ends trimmed, halved widthwise 1 large onion, quartered, root end removed 6 garlic cloves, peeled 1/4 teaspoon ground coriander 1/2 teaspoon ground cumin Kosher salt, to taste Pinch of Aleppo pepper or red pepper... Continue Reading →

matzo ball soup

A really flavorful stock is the key to this recipe. I like to use bean cooking liquid (like from this), but Deborah Madison also has really excellent stock recipes. If you have it, I also suggest using any fat that solidifies in your stock in place of vegetable oil. note from Serious Eats: If you... Continue Reading →

bejeweled rice

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor. from Bon Appétit. ingredients ⅓ cup unsalted, shelled pistachios ⅓ cup slivered almonds 4 Tablespoons extra-virgin olive oil, divided 2 large carrots, peeled, thinly sliced into rounds on a mandoline 2 teaspoons... Continue Reading →

rice noodles with cashew sauce & crunchy veg

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead. lightly adapted from Bon Appétit. ingredients ½ +... Continue Reading →

vegan lasagna

from Katherine Taylor. ingredients FOR THE CASHEW CREAM 2 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender 1 cup water 2 Tablespoon lemon juice 2 teaspoon apple cider vinegar ¾ teaspoon fine sea salt ½ teaspoon Dijon mustard FOR EVERYTHING ELSE 2 Tablespoons extra-virgin olive oil 1 medium-to-large yellow onion, chopped 2 large or... Continue Reading →

creamy curried lentil soup

This isn't your typical lentil soup recipe (it's actually the best I've ever made, and I've tried a LOT of lentil soup recipes!). Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream. If you have Meyer lemons (which I do because my wonderful Gradma Jan sent me... Continue Reading →

cheddary broccoli soup

adapted from Isa Chandra Moskowitz ingredients FOR THE SOUP 1 Tablespoon olive oil 1 small yellow onion, diced ½ tsp salt 3 cloves garlic, minced 4 cups broccoli, stalks and florets separated and chopped ½ cup carrots, julienned (no need to peel if they're organic) 1/4 cup AP flour ¾ teaspoons ground turmeric 3 cups... Continue Reading →

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