cauliflower risotto

This is so easy and comes together very quickly, especially if you have pre-made cauliflower rice on hand! Definitely going to try adding some mushrooms to this next time and recommend you do too if you're a mushroom fan. Adapted from Carla Hall. Ingredients: 1/4 cup extra-virgin olive oil (plus more) 4 cups cauliflower rice 1... Continue Reading →

eggplant rollatini

Adapted from My Recipes. Ingredients: medium-large eggplant (about 1.5 lbs) salt and pepper 1/4 cup olive oil 10 oz frozen chopped spinach, thawed and squeezed dry 15 oz ricotta 3 cloves garlic, minced 2 large eggs, beaten 1 1/2 cup mozzarella, shredded (~6 oz) 1 cup parmesan, grated (~4 oz) 24 oz tomato sauce of... Continue Reading →

mapo tofu

Adapted from China Sichuan Food. Ingredients: 450g soft tofu (between silken and firm) 100g meatless "beef" crumbles (Gardein is my favorite) 1/2 tbsp sesame oil 1 1/2 tbsp doubanjiang (I use Lee Kum Kee Toban Djan) 1/2 tbsp fermented black beans, finely chopped optional: 1/2 - 1 tbsp red pepper flakes (add to your own spice... Continue Reading →

creamed spinach

Adapted from Genius Kitchen. Ingredients: 2.5 tbsp butter 2 tbsp flour of choice 1/4 tsp kosher salt 1/2 cup cream 2 oz cream cheese 1 tbsp onion, minced 1 clove garlic, minced 9-11 oz spinach, chopped 2 tbsp water 2 tbsp parmesan, grated Method: In a saucepan over medium low heat, melt 1.5 tbsp butter.... Continue Reading →

yudofu (japanese tofu soup)

Adapted from Just One Cookbook. I used two donabe for this so that we could have individual bowls, but it could be done in one larger donabe. Ingredients: 1 block soft tofu, cut into 6 pieces mitsuba (Japanese parsley) or other parsley 2 inch kombu (dried kelp) enoki mushrooms 1 tbsp sake 1/4 tsp kosher... Continue Reading →

cougar gold fondue

Adapted from Washington State University. Ingredients: 12 oz Cougar Gold cheese 1 tbsp (heaping) corn starch 1 clove garlic 1 cup white wine crusty bread, cut into cubes sliced vegetables Method: Grate cheese and mix with corn starch. Cut garlic clove in half. Rub garlic clove half on the inside of fondue pot. Finely cut... Continue Reading →

butternut squash soup

Ingredients: 1 medium onion, chopped 4 Tbsp butter 2 lb butternut squash olive oil 2 cloves garlic, peeled fresh rosemary or thyme sprigs 3-4 cups vegetable stock or water, depending on how thick you want your soup 1/2 tsp dried marjoram 1/4 tsp black pepper 1/8 tsp (heaping, if you want it to be more... Continue Reading →

buffalo chickn spaghetti squash

Adapted from Peas and Crayons. Ingredients: 1 medium spaghetti squash (6-7 inches long) 1 cup cooked mock chicken (or real if not vegetarian) 2 oz freshly grated cheddar and/or mozzarella cheese 2.5 tbsp Frank's Red Hot sauce 1 tbsp melted butter 3 tbsp Greek yogurt 1 jalapeno, diced (seeds, stem, + veins removed) 1 tbsp... Continue Reading →

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