spicy black bean soup

adapted from Cookie and Kate. ingredients 2 Tbsp extra-virgin olive oil 2 medium yellow onions, chopped 3 celery ribs, finely chopped 1 large carrot, peeled and sliced into thin rounds 6 garlic cloves, pressed or minced 4 ½ tsp ground cumin ½ tsp red pepper flakes (use ¼ teaspoon if you’re sensitive to spice) 3-4 cans (15 oz each) black beans (about 6-7 cups), rinsed... Continue Reading →

baked brie with cinnamon-orange cranberry sauce

adapted from Bon Appetit. FOR THE CRANBERRY SAUCE ingredients 1 medium navel orange, seeds removed, chopped 1 lb. fresh (or frozen) cranberries 1/2 - 3/4 cup brown sugar 2 Tbsp unsalted butter 1 3"-long cinnamon stick ½ tsp. ground allspice Pinch of kosher salt method Place orange in a large saucepan and pour in cold... Continue Reading →

tofu chorizo

From NYT. ingredients 2 Tbsp olive oil 1 small onion, chopped 1 Tbsp garlic, chopped  Salt and ground black pepper 2 blocks firm tofu 1 Tbsp chili powder 1 tsp cumin ⅛ tsp cinnamon 1 tsp cider vinegar  Chopped fresh cilantro for garnish  Chopped scallions for garnish method Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally,... Continue Reading →

black bean and corn salsa

From Food and Wine. Ingredients 2 medium ears of corn, kernels cut off (1 1/2 cups) One 15-ounce can black beans, drained and rinsed 3/4 cup tomatoes (I used 2 roma tomatoes), seeded and finely chopped 1 small red onion, finely chopped 1/2 cup cilantro, finely chopped 1 jalapeño, seeded and finely chopped 1/4 cup... Continue Reading →

roasted red pepper pasta

From Minimalist Baker. Ingredients PASTA 2 (~119 g each) red bell peppers 2-3 Tbsp olive oil 2 medium shallots, finely chopped 4 cloves garlic, finely chopped Sea salt and ground black pepper (to taste) 1 1/2 cups unsweetened almond milk 2 Tbsp nutritional yeast 1 1/2 Tbsp cornstarch or arrowroot powder 1 pinch red pepper flake, optional 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice) FOR SERVING optional vegan (or not) parmesan... Continue Reading →

misir wat and kik alicha

Recipes from Veggies by Candlelight and A Soulful Appetite. These recipes make a lot (serve like 12). For the misir wat: Ingredients: 1.5 cups dry split red lentils 3-4 Tbsp olive oil 1 heaping Tbsp Berbere spice 1 medium onion 3 cloves fresh garlic 2.5 cups water 5.27 oz tomato paste Salt as needed Method:... 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 →

baked bbq meatballs with cauliflower puree

Recipe adapted from Vegan with Curves. Ingredients: For the meatballs 1/2 cup cooked brown rice 1 egg OR 1 Tbsp ground flaxseed + 2 Tbsp water 2 Tbsp olive oil, divided 1/2 cup onion, chopped 2 cups chopped mushrooms 2 cloves garlic, chopped 2 cups cooked lentils (I used brown) 1/8 cup chopped cilantro 1/2 tsp smoked sea salt + more to taste 1 tsp dried basil 2/3 cup old fashioned oats 1/4 - 1/2... Continue Reading →

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