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 →

seitan paprikash

ingredients 2x seitan "chicken" wings (follow this recipe, stopping before battering them)3 Tablespoons unsalted butter1 large yellow or Spanish onion, peeled and diced3 cloves garlic, peeled and minced4 Tablespoons Hungarian paprika, sweet or hot, or a combination3 Tablespoons all-purpose flour1 cup canned crushed tomatoes or 1 large ripe tomato, chopped1 cup vegetable broth1/4 cup heavy whipping cream¾ cup sour cream, at room temperature method Air... Continue Reading →

baked rigatoni & creamy tomato sauce

Tonight is all about the cheesy, hearty flavors of baked pasta. We’re coating fresh rigatoni with a simple tomato sauce that gets a boost of silky texture from heavy cream. Mushrooms and spinach add hearty texture and balance out the richness. For another layer of savory flavor, we’re topping the pasta with fresh mozzarella, then... Continue Reading →

migas with black beans

No part of this recipe is really necessary to make migas except for the eggs and tortilla chips. You can use any peppers you want, a frozen pepper/onion mix, use tomatoes or even salsa instead of peppers... whatever you have on hand! The black beans are also optional but go really well with chips and... Continue Reading →

pan con tomate

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb. from Bon Appétit. ingredients 1 ciabatta loaf 3 Tbsp. extra-virgin olive oil, plus more for drizzling 2 garlic cloves, halved crosswise 2 lb. heirloom tomatoes, cored Flaky... Continue Reading →

chickpeas with potatoes and tomatoes

By Deborah Madison ingredients 1/2 cup olive oil 1 large onion, chopped 3 red potatoes, peeled and diced into cubes about the size of the chickpeas 2 carrots, cut into 1/2-inch rounds 1 small dried chile 2 large cloves garlic, mashed with 1/2 tsp ground coriander 1 cup peeled, diced tomatoes (canned is fine) 3... Continue Reading →

vegetable paella

Adapted from Blissful Basil. Ingredients 24 oz button or cremini mushrooms, baby bella, or a mix of both, stemmed and left whole or quartered (depending on size) 3 tablespoons olive oil, divided 1 tablespoon chopped fresh parsley, plus more for garnishing 1 red bell pepper, cored, seeded, and julienned 1 teaspoon sea salt, plus more to taste 1 medium red onion, julienned (about 2... Continue Reading →

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