pasta with mushrooms and cashew cream

adapted from Bon Appétit. ingredients 1 cup cashews4 Tablespoons (or  more) extra-virgin olive oil, divided12 ounces mushrooms (I used cremini, but maitake would also be great), sliced or torn into bite-size piecesKosher salt1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise2 medium shallots, finely chopped2 garlic cloves, thinly sliced12 ounces... Continue Reading →

cheesy winter squash gratin

lightly adapted from Bon Appétit. ingredients 5 Tablespoons unsalted butter, divided, plus more for pan3½ pounds delicata and/or acorn squash, halved, seeds removed, cut crosswise ¼" thick1 large white onion, thinly sliced10 garlic cloves, thinly sliced2 teaspoons kosher salt, divided12 ounces frozen kale, spinach or blanched greens, thawed, squeezed well½ teaspoon crushed red pepper flakes1... Continue Reading →

blueberry cream scones

lightly adapted from Bon Appétit. ingredients 1 lemon ⅓ cup sugar 2 Tablespoons turbinado or raw sugar (or more granulated sugar) 2 cups all-purpose flour, plus more for dusting 1 cup plus 2 Tbsp. old-fashioned oats 2½ teaspoons baking powder ½ teaspoon kosher salt 1⅓ cups plus 1 Tablespoon chilled heavy cream 2 Tablespoons honey... 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 →

vegan cheesy mac

adapted from Budget Bytes. ingredients 1 Tablespoon olive oil 1 yellow onion 2 cloves garlic 2 Tablespoons flour 2 Tablespoons chili powder 1 15-ounce can diced tomatoes 1 15-ounce can tomato sauce 1 15-ounce can kidney beans 1 15-ounce can black beans 1 15-ounce can pinto beans optional: 1 cup frozen corn kernels, 2 chopped... Continue Reading →

pasta al limone

This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance. adapted from Bon Appétit. ingredients 2 large lemons 12 ounces spaghetti or other long pasta... Continue Reading →

baked rigatoni & creamy tomato sauce

Tonight is all about the cheesy, hearty flavors of baked pasta. We’re coating fresh rigatoni with a simple tomato sauce that gets a boost of silky texture from heavy cream. Mushrooms and spinach add hearty texture and balance out the richness. For another layer of savory flavor, we’re topping the pasta with fresh mozzarella, then... Continue Reading →

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