fall vegetable and farro salad with soft-boiled eggs

adapted from Blue Apron. ingredients 1 oz gouda 4 oz Farro 2 Eggs 2 Carrots, peeled and chopped 2 cloves Garlic, roughly chopped 1 Apple, cored and diced 1 Purple Top Turnip, peeled and chopped 1 Yellow Onion, chopped 1 bunch Sage, stems removed, roughly chopped (or ~2 tsp dried sage leaves) 1 Tbsp Apple Cider Vinegar 2 Tbsp Butter 1/2 cup…

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…

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…

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…

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…

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…

vegetable lasagna with mushrooms, zucchini, carrots, tomatoes, and spinach

This can be easily adjusted to add more/less of vegetables you do/don’t like, or you can just substitute some different ones! This recipe is: vegetarian Ingredients: olive oil 1 onion, sliced 2 cloves garlic, minced 3/4 quart tomato sauce (your favorite homemade or jar spaghetti sauce) 1/2 cup carrot, grated 1/2 tsp oregano 3 cooked…

tofu massaman curry

Massaman is possibly my favorite kind of curry. If you haven’t tried it, you should right now. I use Maesri curry paste (comes in 4oz cans), so the taste will likely be different if you use a different brand, but just make adjustments if necessary! I usually serve this with brown Jasmine rice. Also, this…