roasted carrots with barley, cannellini beans, and carrot top pesto

ingredients FOR THE PESTO 1 cup carrot top greens, tough stems removed 1/4 cup (packed) basil and/or Italian parsley 2 Tbsp finely grated parmesan 1/4 cup olive oil juice of 1/4 lemon 1 Tbsp chopped toasted pine nuts, walnuts, or cashews 1 small clove garlic EVERYTHING ELSE 1/2 cup barley or farro 1 clove garlic,... Continue Reading →

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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 →

quick ramen

Adapted from ahead of thyme. ingredients 1 Tbsp sesame oil 3 tsp ginger, grated 4 cloves garlic, minced 2 Tbsp tamari or soy sauce 1 Tbsp white miso 2 Tbsp mirin 4 cups vegetable stock 1/2 c (~4 oz) shiitake mushrooms, sliced 2 eggs, brought to room temperature 1 cup (1-1.5 oz) spinach 4-6 oz... Continue Reading →

vegetable enchiladas

Recipe adapted  from Wegmans. Ingredients: For the veggies: 1 cup frozen corn 1/4 cup olive oil 2 cups chopped red onion 4 cloves garlic, minced 2 cups diced carrots 4 bay leaves 1 tsp cumin 1/2 tsp oregano 1 cup frozen cut green beans 4 oz (about 1 cup) fire roasted portabella mushrooms 1 cup... Continue Reading →

chickn and dumplings

Adapted from Oh My Veggies. Ingredients: 3 tablespoons butter or earth balance 1 medium onion, diced 2 cloves garlic, minced 3 medium carrots, peeled and sliced 1 cup peas 1 cup corn 1 teaspoon dried thyme 2 dried bay leaves 1 cup white whole wheat flour, divided 1 3/4 teaspoons baking powder 1/2 teaspoon salt... Continue Reading →

pasta with roasted veggies

Ingredients: 3 carrots, peeled and julienned 1  zucchini, julienned 2 yellow squash, julienned 1 onion, thinly sliced 1 red bell pepper, julienned 8 oz mushrooms, sliced 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 tablespoon dried herbes de Provence 16 oz pasta of choice 15 cherry tomatoes, halved 22-25 oz sauce... Continue Reading →

vegan mac and cheese

This is definitely the best plant-based mac and cheese out there. I'm not going to promise that it necessarily tastes like cheese, but that doesn't mean that it isn't incredibly tasty and satisfying. Recipe adapted from Vegan Yumminess. This recipe is: vegetarian, vegan, gluten free Ingredients: 10 oz pasta of choice 1 cup peeled/diced yellow... Continue Reading →

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