cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

marinated mixed beans

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days. from Bon Appétit. ingredients 1 shallot, finely chopped 3 Tablespoons white wine vinegar ½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill) ⅓ cup olive oil 2 15-ounce cans... Continue Reading →

seitan piccata

Recipe from Candle 79. Serve with mashed potatoes or cauliflower! Ingredients: 6 seitan cutlets (I used this recipe) whole wheat flour, for dredging, 5 Tbsp olive oil 1/4 cup minced shallots + 1/4 cup finely sliced leek (white and pale green parts) OR 1/2 cup sweet white/yellow onion 1 tsp kosher salt 1/2 tsp freshly... 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 →

greek couscous salad

This is incredibly easy, light, and delicious. I used whole wheat couscous but any will work! Also, please add olives if you like them. Recipe adapted from Wegmans. This recipe is: vegetarian, vegan (don't add feta) Ingredients: 2 cups couscous, cooked per package directions (cook in vegetable stock for more flavor!) 1/2 cup olive oil 14... Continue Reading →

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