romesco sauce

from Cookie and Kate. ingredients One 16-ounce jar of roasted red peppers, drained½ cup raw or roasted almonds (unsalted)¼ cup oil-packed sun-dried tomatoes, rinsed and drained2 medium-to-large cloves garlic, peeled and quartered (roast if you want a less intense garlic taste!)1 Tablespoon sherry vinegar or red wine vingar1 teaspoon smoked paprika½ teaspoon fine sea salt, to taste¼ teaspoon cayenne pepper½ cup extra-virgin olive oil... Continue Reading →

cheesy hot pepper pasta

lightly adapted from Trader Joe's. ingredients 1 pound hearty pasta (orecchiette is great)¼ cup olive oil2 Tablespoons Trader Joe’s Italian Bomba Hot Pepper Sauce (or any Calabrian Chile paste)1 clove garlic, mincedZest and juice of ½ lemon1 cup grated Parmigiano-Reggiano, plus more for garnish method In a large pot, bring 4 quarts salted water to... Continue Reading →

fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... Continue Reading →

mei mei’s dumplings

The tofu prep may seem annoying, but it's important to get as much water out of it as possible so that it can soak up all the flavor, so don't skip it! If you don't know any dumpling-folding techniques, the easiest is to just fold each wrapper in half over the filling and seal the... Continue Reading →

Kathryne Taylor’s vegan mac & cheese

very slightly adapted from Cookie and Kate. ingredients 8 ounces whole-grain macaroni elbowsoptional: 1 small head of broccoli, florets cut into small bites (about 1 ½ to 2 cups)1 ½ Tablespoons avocado oil or extra-virgin olive oil1 small yellow onion, chopped (about 1 ½ cups)1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic3 cloves garlic, pressed or... Continue Reading →

enfrijoladas

lightly adapted from Bon Appétit. ingredients 5 Tablespoons vegetable oil, divided8 corn tortillas12 ounces freshly-made tofu chorizo (or TJ's soy chorizo!)3 garlic cloves, crushed½ medium white onion, thinly sliced, plus more for servingKosher salt3 cups Frijoles de la Olla, drained1½ cups vegetable broth6 ounces queso fresco or Cotija cheese, crumbledoptional, for serving: Cilantro leaves with... Continue Reading →

kale reuben

lightly adapted from Bon Appétit. ingredients 2 Tablespoons extra-virgin olive oil4 garlic cloves2 bunches Tuscan kale, center ribs and stems removed, leaves coarsely torn1 cup sauerkraut, drained¼ cup whole-milk Greek yogurt1 teaspoon hot sauceKosher salt4 slices rye or whole wheat bread4 slices Swiss cheese (about 4 ounces total)¼ cup finely grated Parmesan2 Tablespoons mayonnaise method... Continue Reading →

crispy lemon feta with spiced chickpeas and basil orzo

adapted from Half Baked Harvest. ingredients BASIL ORZO 1 cup orzo1 Tablespoon salted butter1 clove grated garlic1/4 cup fresh basil, chopped, plus more for servingzest of 1 lemon LEMON FETA & CHICKPEAS 8 ounce block feta cheese, patted dry, and sliced into 1/4 inch slices3 Tablespoons cornstarch Extra virgin olive oil3.5 cups or 2- 15-ounce cans chickpeas, drained and patted dry1/2 teaspoon smoked... Continue Reading →

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