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 →

broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold... Continue Reading →

vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

carrot & habanero tamales

lightly adapted from Bon Appétit. ingredients DOUGH 1 cup masa harina (about 5 ounces; preferably Bob’s Red Mill or Masienda)1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt¼ teaspoon baking powder2½ cups vegetable stock or low-sodium vegetable broth2 Tablespoons grapeseed or vegetable oil CARROT FILLING 4 medium carrots (about 1 pound), peeled and sliced... Continue Reading →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

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 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 →

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