vegan Archive

Beet and Walnut Pesto

No, it isn’t February.

And I’m certainly not celebrating Valentine’s Day a month late.

Nope. I made hot pink pasta just for the heck of it.

I came across this recipe on Pinterest a while back and was absolutely enthralled with the idea of a beet pesto. For starters, IT’S HOT PINK PASTA. What more could I possibly want?

In addition to being the coolest looking pasta on the planet, I had a hunch that beet pesto pasta would taste amazing. I used to hate beets, but in recent years I’ve been converted. I think you could even call me ‘beet obsessed’ (See examples: A, B, C, and D).

I find that I make a lot of pesto during Great Lent, as it’s easily adapted to fit within a vegan diet. As much as I love pesto, it can get old quickly. Hence, why I was so excited to try out an entirely different version of pesto.

The beet pesto turned out brilliantly. Somehow, it tastes similar to a classic basil pesto, even though it doesn’t contain basil, pine nuts, or parmesan. However, unlike a classic basil pesto, this pesto has a touch of sweetness and an earthy quality from the beets. I’m not sure how it all works, but it does. It’s rich, flavorful, and unexpected.

One quick word of caution: don’t wear white when you eat this pesto! It’s a hot pink disaster waiting to happen. :)


BEET AND WALNUT PESTO
Adapted from Pearlsa.com

Ingredients:
2-3 medium sized beets, roasted* and skins removed
1/2 cup sun dried tomatoes
2-3 garlic cloves, smashed
2 teaspoons of lemon juice
1/4 cup toasted walnuts (plus more, for garnish)
1/4 cup olive oil
1/2 teaspoon red chili flakes
salt & pepper, to taste
1 package whole wheat spaghetti

*The beets can be roasted ahead of time. To roast the beets, simply wrap each whole beet in tinfoil and roast (on a baking sheet) in a 400 degree oven for 40 minutes to an hour, or until the beets are soft all the way through when pricked with a knife. Once the beets are cool enough to handle, peel off the skin (should peel off easily). Beets can be stored in the fridge for 2-3 days prior to use.

Method:

Place the walnuts in a food processor (or blender) and process for a minute (until finely chopped). Add in the garlic and half of the olive oil, and process until combined. Chop the beets into small chunks and add in the beets, sun dried tomatoes, lemon juice, chili flakes, salt, pepper, and the rest of the olive oil. Process until the mixture is well-blended and smooth, stopping occasionally to scrap down the sides. Refrigerate the beet pesto if not using immediately.

Cook noodles according to the package directions. When the noodles are done, toss with a generous amount of the beet pesto, until the noodles are well coated. Garnish with extra chopped (toasted) walnuts, a squeeze of lemon juice, and a grind of fresh black pepper. (I also served the pasta alongside some roasted asparagus, which worked nicely with the pasta.)

Note: I had quite a bit of the pesto sauce leftover, and used it the next day to make a grilled avocado sandwich. I spread a thick layer of the beet pesto on wheat bread, and then topped it with avocado, arugula, radishes, and pickled onions. It was AMAZING.

 

Grilled Brussels Sprouts with Whole Grain Mustard

We had two glorious days of spring in Portland this week. It was sunny and 65 degrees in Portland and the streets were flooded with pasty white hipsters.

I joined with my fellow pasty-skinned Portlanders and reveled in the sunshine. I even left work early on Thursday, just to soak in a little extra sun. On a whim, the husband and I decided to invite a few people over for dinner that evening.

We BBQed. We sat outside (without jackets!). We pretended it was summer, never once stopping to think about the fact that it’s March in Portland.

And while we knew in our hearts that the sun wasn’t here to stay, we made the best of it while we could.

It was perfect.

 

And here we are, 3 days later. As I write this, I am curled up on the couch with a blanket and a cup of coffee. It is absolutely horrible outside and our two days of sunshine seem like a distant past.

But you know what? I’m OK with it. We made the most of those two days, and we’ll have more beautiful days to come.

When those days arrive, you can be sure I’ll be grilling up some Brussels Sprouts.

 

GRILLED BRUSSELS SPROUTS WITH WHOLE GRAIN MUSTARD
Adapted from Serious Eats

Note (1): If it’s still cold and miserable where you live and you don’t feel like BBQing, these Brussels sprouts could easily be cooked on a grill pan on the stove.

Note (2): This is a very basic mustard sauce, and could easily be adapted. A touch of honey would be lovely with it, or perhaps some crushed garlic.

Ingredients:
1 pound of Brussels Sprouts
2 Tablespoons whole grain mustard
2 Tablespoons Olive oil
Salt & pepper, to taste

Equipment needed:
Bamboo skewers
BBQ or Grill pan

Method:
Bring a large pot of water to a boil. Blanch the sprouts (i.e. cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath).

Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the Brussels Sprouts in the mustard sauce. Allow to marinate for 30 minutes.

Once sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts aren’t cooked all the way through yet, they are a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.)

When the grill is nice and hot, place the skewered sprouts on the grill. Grill for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce.

Enjoy immediately!

P.S. I had a few leftover grilled sprouts, so I tossed them into a curry noodle bowl I had for lunch the next day. It was amazing.

Recipe Swap: Flatbread Pizza with Butternut Squash, Chickpeas & Radicchio Slaw with Tahini

I must admit, I almost entirely forgot to make something for this month’s Recipe Swap.

But let me back up for a moment, as I try to explain my strange and busy week to you all.

Great Lent started last Monday, February 27th. For those of you who know me (or have been reading this blog for a while), you probably already know that my husband and I participate in the Greek Orthodox tradition of Great Lent. (I’ve written about our Lenten experiences in the past, so feel free to read last year’s post if you’re curious.) Essentially, it means I won’t be consuming meat, dairy, or alcohol for the next six weeks.

So, Lent started last Monday. And then Thursday I flew to Las Vegas for a mini-vacation with a couple of my girlfriends. As much as I love the practice of Lent, being a vegan (who doesn’t drink) in Las Vegas just isn’t practical (or fun!). So I cheated on my Lenten diet for a few days, and now I’m back to normal Lenten life.

That being said, last week was strange. And in the midst of the insanity of last week, I realized I needed to make something for this month’s Recipe Swap. This month, Christianna selected a basic pizza recipe for the group to re-create:

Due to my dietary restrictions and my busy pre-vacation schedule, I knew my pizza needed to be a.) vegan and b.) relatively quick and easy.

And this is what I came up with: a flatbread pizza with butternut squash puree, sauteed chickpeas, radicchio and endive slaw with tahini dressing. The recipe is a tribute to one of my all-time favorite vegan recipes, which is a Warm Butternut Squash and Chickpea Salad from Smitten Kitchen. I took the basic ingredients and flavors of that salad, and turned them into a delectable vegan pizza. It was seriously awesome (and I will definitely be making this recipe again).

I apologize that this post is short and to the point, but I just got back from Las Vegas and I have a husband, cat, and bunny to snuggle with! I hope you enjoy the recipe, and please do check out my fellow swappers creations below.

FLATBREAD PIZZA WITH BUTTERNUT SQUSH, CHICKPEAS AND RADICCHIO SLAW WITH TAHINI
(Inspired from the flavors in Smitten Kitchen’s Warm Butternut Squash Salad)

Note: This recipe may look like it’s complicated, as it has so many different elements. Other than making the squash puree (which can be done ahead of time), each element of this pizza only took minutes to put together. It really was easy and quick!

Pizza ingredients:
3-4 pieces of Naan bread (or other flatbread. I used Trader Joe’s frozen Naan.)
3/4 cup butternut squash puree (See instructions and ingredients for puree below. Can be made ahead of time.)
1 small head of radicchio
1 small head of endive
1 large handful of flat leaf parsley
1/2 a large red onion, diced
1/4 cup toasted slivered almonds
1 jalapeno
1 can of chickpeas, rinsed
1/2 teaspoon of cumin
Salt & pepper, to taste
Lemon juice
Olive oil

Tahini sauce ingredients:
1 medium garlic clove, minced
The juice of 1 lemon
3 tablespoons tahini
2 tablespoons water (more, if needed)
1 tablespoon olive oil
1 teaspoon minced parsley
Salt & pepper, to taste

METHOD.

Butternut squash puree:
1 butternut squash
Olive oil
Salt, pepper, nutmeg

Preheat oven to 400 degrees. Cut the squash in half (lengthwise) and remove seeds and pulp. Remove stem. Brush squash halves with olive oil, and season with salt and pepper. Place squash on a lined baking sheet, face down. Roast in the oven until flesh very tender (30-45 minutes). Allow squash to cool. Scrape squash flesh off of the skin and puree using a blender or food processor. Season with a touch of salt, pepper, and nutmeg.

Radicchio slaw:
Using a knife or mandoline, slice endive and radicchio very thinly (into a chiffonade). Toss the endive and raddichio mixture with a bit of olive oil, lemon juice, salt and pepper. Mince 1/2 of the jalapeno (remove seeds) and add to slaw. Add most of the red onion (reserving some onion for the chickpea topping), a handful of chopped parsley, and the toasted almonds. Taste, and adjust seasonings. (Optional: you can also toss the radicchio slaw with some of the tahini sauce for extra tahini goodness.)

Tahini sauce:
Stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, one spoonful at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in garlic and parsley, and season with salt and pepper to taste. Set aside.

Chickpea topping:
In a small skillet or saucepan, heat a small amount of olive oil over medium heat. Add the rest of the red onion and allow to cook until soft, 3-4 minutes. Add the other 1/2 of the minced jalapeno and the rinsed chickpeas. Cook over medium heat for 5 minutes. Season with cumin, salt, and pepper. Remove from the heat and stir in some chopped fresh parsley. Squeeze a bit of lemon juice over the top of the chickpea mixture. Set aside.

Assemble the pizzas:
Arrange naan or flatbread on a baking sheet. Spread an even layer of butternut squash puree over each piece of bread. Sprinkle a handful of the chickpea topping over each pizza. Bake in a 400 degree oven for 5-10 minutes, until the edges of the flatbread are golden brown and the underside is crisp. (If you’d like a little extra browning on top, you can always broil for a few seconds at the very end). Remove pizzas from oven and place a generous amount of the radicchio slaw on top. Drizzle tahini dressing over the top of the pizzas and serve immediately.



Savory Onion Jam

Hello, everyone!

My heart is still bursting from all the good things that happened this week, and I feel the need to say thank you. I’d like to thank Leela Cyd again for her amazing photography skills and for featuring my kitchen on The Kitchn. I’d like to say hello (and welcome!) to any new readers that discovered my blog this week because of that post. And lastly, I want to say I’m humbled and honored by all of your responses to The Kitchn feature. I’m so glad you like my kitchen (and my bunny!).

It’s been quite the week at our house, and as a result, I’ve had zero time in the kitchen. Thankfully, I had a 3-day weekend (thank you, Presidents!) and so I took advantage of the extra time to dive into kitchen projects.

I will admit, I don’t do a lot of canning and preserving in the winter. I don’t grow a winter garden, and so my access to fresh and seasonal produce is somewhat limited. But, there are always onions. It seems that no matter what time of year it is, I can find boxes of onions at the farmer’s market. They grow year-round and they store well. Even in the dead of winter, onions are plentiful. So, I decided to preserve some onions. And let me tell you, making a big batch of savory onion jam is a great way to preserve onions.

I understand that onion jam might sound weird to some, but I promise you that it is totally delicious. Onion jam is somewhere between a fruit jam and a vegetable relish. It has hints of sweetness, but it’s also dark and savory. I got the idea to make the jam from my friend Beyth, who always brings a few jars of her onion jam to the PDX Food Swap. I’ve sampled her onion jam quite a few times and I’m always so impressed by its versatility. I’ve had onion jam on a grilled cheese sandwich. I’ve eaten it on a burger. I’ve had it paired with wine, cheese, and crackers. It never fails: onion jam is good with (almost) everything.

If you’re still not convinced, let me give you a few other ideas of how to use onion jam:

You can spread it on toast.
You could eat it with a bagel and cream cheese.
Try pairing it with steak. Or pork tenderloin sliders.
You could make a potato and rosemary tart with onion jam.
Make a salad dressing with it.
You could add it to rib-eye tacos.
You could include it on a pizza with fresh ricotta.

And so on and so forth…I think you get the idea. This is a very versatile little spread.

So, if you’ve got the itch to do a little canning or preserving this winter, I highly recommend this recipe. This particular recipe makes 4-5 jars, so it’s great for sharing (or keeping it all for yourself. I won’t judge.)

SAVORY ONION JAM WITH ROSEMARY
(Adapted from Serious Eats)
Makes 4-5 8 ounce jars

Ingredients:
3 pounds sweet yellow onions (about 10 large onions), peeled and sliced thinly
1/4 cup olive oil
6 sprigs of fresh rosemary
2 sprigs fresh (or dried) thyme
3 bay leaves
3 to 4 teaspoons kosher salt
1/2 teaspoon red chili flakes
Freshly ground black pepper
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/8 cup red wine
1/2 cup honey
1/4 cup white sugar

Method:

Heat olive oil large pot or stock pot (with a tight fitting lid) over medium heat. When the oil is hot, add in onion slices and stir until all onions are coated in olive oil. Season with salt and pepper, and add in bay leaves, rosemary and thyme sprigs.

Place the lid snugly on the pot, and simmer the onion mixture for 15-20 minutes. The onions should have lost a lot of their liquid at this point.

Remove the lid and add in both vinegars, red wine, honey, and sugar. Add in a bit more black pepper, as well as the red chili flakes. Allow to simmer over medium-low heat, uncovered, until half the liquid is gone (about 20 minutes).

Once half of the liquid is reduced, remove the bay leaves, thyme, and rosemary sprigs. Taste, and add more salt (or sugar) if needed. Allow the mixture to simmer until the liquid is reduced and the jam is thick, dark, and sticky (30+ minutes). Be careful not to let the mixture burn.

Transfer to clean & sterilized jars. Seal the jars and store in the fridge. The jam will keep for 3-4 weeks. (Note: The original recipe says that you can preserve the jam via water-bath canning but I personally do not believe there is enough acid to safely can this jam. If you would like to keep the jam for a long time, I suggest freezing it.)

Roasted Broccoli with Sriracha, Honey, and Soy Sauce

This recipe is really, really easy.

This isn’t one of those awful recipes that makes a lot of promises (It only takes 15 minutes! It will look perfect! Everyone in your life will love you forever if you make this for them!), but then fails to live up to said promises (It actually took two hours! And it looks/tastes like cat food! Everyone hates me!).

No, this isn’t one of those recipes (I’m looking at you, Martha).

I will not promise you the moon. Instead, I will make very realistic promises about this dish.

This dish can be prepared in under two hours (realistically, it should take 15 minutes).

This dish will taste good (as long as you like the taste of broccoli and as long as you don’t add so much Sriracha that your tongue burns off).

These are the promises that I’m prepared to make at this time.

In all seriousness, if you like broccoli you should make this. I invented this recipe one night, in a desperate attempt to quell my hunger after a long workout at the gym. I came home and was disappointed to find a rather empty fridge: I had raw broccoli and some leftover brown rice. I was tired, sore, and cranky – but somehow I managed to throw together this dish. I’m so glad that I did. This is now my new favorite side dish/main course/work lunch/ mid-day snack. I’ve made this broccoli 3 times in the past week and a half. I’m slightly obsessed.

So, I felt that I had to share it with you all.

Roasted Broccoli with Sriracha, Honey, and Soy

1 small crown of broccoli, cut into bite size florets
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon Sriracha
1 tablespoon honey
1/2 teaspoon black pepper

1/4 cup slivered almonds
4 green onions, sliced thinly
Optional: Red chili flakes

Method:
Preheat oven to 400 degrees. Line a baking sheet with tinfoil or a Silpat.

In a small bowl, mix together soy sauce, sesame oil, honey, Sriacha and black pepper. Pour mixture over the raw broccoli and toss to coat.

Spread broccoli pieces in an even layer across the baking sheet. Roast for 8-10 minutes, until broccoli is tender (and the outer edges are beginning to turn dark brown).

Remove broccoli from the baking sheet to a bowl. Toss with almond slivers, green onions. Taste and adjusting seasonings if necessary. Serve immediately. (I like to eat it atop brown rice with a little extra soy sauce…)

Recipe Swap: Coconut Brown Rice Pudding

 

It’s our first recipe swap of 2012, and I’m only a few days late to the party. (Oh well! Better late than never, I suppose…)

As many of you know, I’m part of the Burwell General Store Recipe Swap. The swap consists of 25 foodies and writers from all over the world, and each month we re-interpret a vintage recipe (selected by Christianna of Burwell General Store) and post our creations on the first Sunday of the month.

This month, Christianna selected this recipe for the swap: Zabaglione for Two.

I was a bit flabbergasted by this recipe. First off, I had to google Zabaglione as I had no idea what it was. The images that appeared on my screen horrified me: it looked like a rich, lumpy, custardy mess. Granted, this recipe came at a bad time – I had just started my January detox and was feeling particularly over-sugared from the holidays. I couldn’t stomach the thought of a heavy custard. I decided that I needed to transform zabaglione into something light and healthy.

The only problem was that I could not, for the life of me, figure out how to pull off this transformation. I was stumped.

After a lot of thought, I finally decided to make a coconut milk brown rice pudding. It’s vegan, gluten free, and it doesn’t contain much sugar. And, most importantly, it’s easy to digest. It makes my belly happy. And as of right now, a happy belly is a top priority.

I won’t bore you with all of the details, but I do think it is worth mentioning that I have IBS.

Meaning: my stomach hates me.

I’ve tried various medications, elimination diets, fasts, probiodics, kombucha, vitamins, herbs, and more. I’ve been tested for various diseases and allergies, but everything comes back negative. In my opinion, IBS is the diagnosis doctors give you when they can’t figure out what’s wrong with your digestive system. So, I just do my best to take care of myself. I try to listen to my body. I started a detox on January 1st, because I wanted to cleanse after the holidays. I drank a lot of chicken broth and ate a lot of veggies. And the funny/tragic thing is, my stomach felt even worse during the cleanse. I was downright miserable. Nothing I ate or drank (or didn’t eat or drink) seemed to help.

I just didn’t have the heart to cook anything, let alone create a recipe for the swap.

But, I gave it a couple days and gradually I began to feel better. I allowed myself to dream of delicious and tummy-friendly recipes that might work for the swap. And then I remembered an amazing rice porridge I had for breakfast a couple years ago at a local brunch spot in Portland. I specifically remember that I ordered the porridge because I wasn’t feeling well and it was named something clever like “The Belly Pleaser”. It was made with coconut milk and had fresh mango on top. I loved it (and so did my stomach).

So this is my ode to “The Belly Pleaser”. It’s no zabaglione, to be sure. But it is a pudding — a pudding that happens to be vegan, gluten free, low-sugar, and is quite easy on the stomach. It also happens to taste wonderful. And that, my friends, is a fabulous thing.

Coconut Brown Rice Pudding
Adapted from The Witchy Kitchen
Note: This recipe uses pre-cooked brown rice, so make sure you factor that into your cooking time. Once the rice is cooked, however, this recipe takes 5-10 minutes to throw together.

Ingredients:
2.5 cups pre-cooked short grain brown rice
1 can (14 ounces) of light coconut milk
1/4 cup soy milk (or dairy milk)
2 tablespoons sugar
1 teaspoon corn starch
1 teaspoon cinnamon (plus cinnamon stick for garnish)
1 teaspoon vanilla*
1/4 teaspoon nutmeg
3 cardamom pods
1/4 cup golden raisins (plus more, for garnish)
Slivered almonds, for garnish

*I think this recipe would be incredible with real vanilla bean, I just didn’t happen to have any at home when I made this. Vanilla extract works nicely, I just think that real vanilla would be killer.

Method:
Heat coconut milk, soy (or dairy) milk and sugar together in a medium sized pot. Until warm. Whisk in corn starch and vanilla. Add in rice, 1/4 cup of golden raisins, and cardamom pods and bring to a simmer. Stir constantly and reduce heat if necessary. Allow mixture to gently simmer for 4-5 minutes, stirring often.

Once the pudding has thickened, remove from heat. Stir in cinnamon and nutmeg. Serve warm, with a dusting of cinnamon. Garnish with almond slivers and extra golden raisins. Can also be enjoyed cold.

Hello there, 2012: It’s Time to Detox.

And just like that, life is suddenly normal again.

The holidays have come and gone. The Christmas decor is all packed away. I’m back to sitting at a desk in a cubicle for 40 hours a week. And, of course, since it’s the first week of January I’m doing what every other resolution-making, gym-membership-buying American is doing this week: I’m detoxing.

To be clear, I’m using the term ‘detox’ very loosely. Really, I’m just cutting back on sugar, alcohol, and carbohydrates (and all those other things that taste really good but aren’t actually good for you). Since life has returned to normal, my diet should do the same. It is officially time to say goodbye to holiday treats. As much as I love them, they certainly do not love me: I feel tired, old, and sluggish.

So, I’m going back to square one. I’m going to eat simple, whole foods. I’m going to eat fruits, vegetables, and grains. I’m going to be good to my body. There is no formula; this isn’t rocket science. I’m just going to do the best that I can.

If you’d like to join me, I’ve compiled a list of a few of my favorite “detox” recipes. These recipes have inspired me to eat better, and they’ve certainly made me feel better. Please do let me know if you have any detox recipes that you’d like to share! I’d love to hear your suggestions. Happy new year, everyone. Here’s to healthy, happy living!

POST-HOLIDAY DETOX RECIPES: A FEW OF MY PERSONAL FAVES.

Cleansing Ginger Chicken Soup from Bon Apetit: I made a big batch of this broth last week and I LOVE it. For the first few days after Christmas, I simply drank this ginger chicken broth on its own (alongside a simple kale salad). I still had quite a bit of the broth leftover (I made a giant batch), so I roasted some carrots, fennel, parsnips, celery and onions and added that to the broth, along with some leftover cooked chicken. It made for the best chicken and vegetable soup ever. It is full of flavor and nutrients, and it makes my belly really really happy.

Kale and Peanut Slaw from The Kitchn: I’ve had this recipe bookmarked for ages, but I didn’t get around to making until last week. It’s simple, fresh, filling, and wonderful. (It’s also reminiscent of my all-time favorite salad: Raw Kale Apple Salad.)

Coconut Black Eyed Pea Soup from Boulder Locavore: A new year’s tradition (black eyed peas), transformed into an amazing soup. This soup looks rich, yet bright and refreshing (and healthy!). I will be making this soon.

Detox Salad from Oh She Glows: I’ve not yet made this salad, but how could I not add a salad called ‘Detox Salad’ to my list of detox foods? This salad contains SO many wonderful things, and I plan on making it sometime this week.

Miso Soup from 101 Cookbooks: I’ve made Heidi’s miso soup recipe many, many times. I adore this recipe, as does my stomach.

Vegan Caesar Salad: This is my adaptation of 101 Cookbooks Vegan Caesar salad. It’s lighter than a typical Caesar and uses a mix of greens as opposed to iceberg or Romaine lettuce. It’s much healthier than a typical Caesar, and in my opinion – it tastes every bit as good. The secret? Capers.

Warm Chickpea & Butternut Squash Salad from Smitten Kitchen: I’ve also made this salad a zillion times. I like to eat it alongside hummus & pita, but it can be served on its own as a meal. The Tahini dressing is the key, as it really marries all the flavors together beautifully. This salad is also great leftover (and eaten warm or cold).

Balsamic Roasted Roots with Spinach Sauce from Sprouted Kitchen: I could easily include every recipe from Sprouted Kitchen in my roundup, but this recipe seemed particularly appropriate for the season. Plus, the photos are gorgeous.

Curried Quinoa and Apple Salad: What’s not to like about quinoa with apples, curry, coconut milk, golden raisins and almonds? This is such a simple salad, but it’s full of bright and bold flavors. This is also my favorite weekday lunch recipe.

Spicy Slaw with Shredded Chicken from The Unexpected Harvest: This is a recipe from my dear friend Mari that I’ve had bookmarked for ages. Somehow, I’ve never gotten around to making it! It is a simple cabbage slaw with a spicy dressing, served with shredded chicken and soft boiled eggs. It looks hearty, without being too heavy.

Carrot Soup with Orange and Lemongrass: This might be my favorite soup of all time. It’s spicy and powerful, bold and bright. And, it’s vegan!

Vegetarian African Peanut Stew from Big Girls, Small Kitchen: A hearty winter vegetable stew with sweet potatoes, peanuts, edamame, spinach and more.