coconut creamed corn & grains

from Bon Appétit. ingredients 2 ears of corn, husked 1 Tablespoon extra-virgin olive oil ½ serrano chile or jalapeño, thinly sliced 1 ½" piece fresh ginger, peeled, sliced into matchsticks 2 garlic cloves, thinly sliced 1 scallion, thinly sliced, plus more for serving ¼ teaspoon ground turmeric ½ cup cooked grains, such as freekeh, farro,... Continue Reading →

white bean quinoa bowls with green goddess dressing

dressing recipe lightly adapted from Cookie and Kate. ingredients FOR THE BOWL 1 cup raw quinoa, rinsed 2 cups vegetable stock or water 4 large handfuls of arugula (about 3 ounces) 2 15-ounce cans of white beans, such as cannellini or chickpeas, drained and rinsed optional, for topping: additional chopped herbs (I like using chives)... Continue Reading →

crispy tofu with coconut quinoa & broccoli

from Bon Appétit. ingredients 1 14-ounce package firm tofu, drained, pressed, and torn into 2" pieces 2¼ teaspoon kosher salt, divided 1 cup raw quinoa, rinsed 4 Tablespoons virgin coconut or other neutral oil, divided 3 Tablespoons rice vinegar 2 Tablespoons smooth peanut butter 2 Tablespoons soy sauce 2 teaspoons honey ¾ cup roasted, salted... Continue Reading →

khichari

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables. You can work with whatever vegetables you have on hand, such as carrots, zucchini, broccoli, green beans, or asparagus. from Bon Appétit. ingredients ¼ cup red split lentils ¼ cup yellow split mung dal ¼ cup basmati rice ¼ cup... Continue Reading →

kimchi fried grains

Make a batch of grains on Sunday and you’re within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish... Continue Reading →

quinoa stuffed peppers

from Minimalist Baker. ingredients 1 cup quinoa or rice (thoroughly rinsed and drained) 2 scant cups vegetable stock (sub water, but it will be less flavorful) 4 large red, yellow, or orange bell peppers (halved, seeds removed) 1/2 cup salsa (plus more for serving) optional: 1 Tablespoon nutritional yeast (optional) 2 teaspoons cumin powder 1 1/2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 15-ounce can black beans (drained // if unsalted,... Continue Reading →

tofu burrito bowls

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment? So for this vegetarian (vegan without the queso fresco!) version, we crisped up the tofu in olive oil, then doused it in spices and hot sauce for some heat. lightly adapted from Bon Appétit.... Continue Reading →

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