Recipes

Kabocha Squash and Fennel Soup

I love kabocha squash. I will go on record now saying it is the best squash, and I will defend it at all costs. It is rich, savory, and adds a wonderful creaminess when blended in this soup. It can honestly be used as a substitute for egg yolks because it gives that equivalent taste, texture, and color. This soup is a staple for me in the winter, and I will be a kabocha squash…

Peanut and Tempeh Tacos

I made this recipe a lot this year, so I think it deserves a spot on the site. This one uses Thai flavors with the peanut sauce as well as Mexican cuisine with the perfect vessel for a meal: the taco. This is not authentic in any way shape or form since I have never experienced these cuisines first hand, but this recipe takes a lot of vegetables and makes them delicious and easy to…

Mixed Lentil Yellow Curry

I have been on a curry kick lately. As it is currently freezing cold where I live, I have consumed exorbitant amounts of ginger, and it has kept me afloat this season. The warmth of this dish along with the complex flavors from the spices makes this perfect winter comfort food. I hope you try it! Ingredients Method One-two days prior to making this dish, soak the lentils in water to activate them and help…

Beet and Tomato Chutney

It’s debatable whether this recipe is a chutney or not, but no matter what the name, it is delicious and ideal for spreading over crackers. The primary flavors in the chutney are tomato-based, so this pairs well with aged cheeses too (I made that up; someone fact-check me). Let me know what y’all think! Ingredients 2-3 Tbsp. olive oil½ onion, chopped3-5 cloves garlic, minced½ red bell pepper, chopped¼ red beet, diced1 cup cherry tomatoes, halved2-4…

Red and Yellow Beet Root Hummus

Does anyone else gravitate toward warm colors in the summer? Actually, I kind of gravitate toward warm colors all year round. Anyway, this recipe is another beet root hummus. I’m SORRY! I am who I am, and I love pretty hummus. In this recipe, I sauté the beets so they are a bit softer before blending. This strays from a traditional hummus recipe, but it still contains all the hummus staple ingredients. I hope y’all…

Summer Beet Red Sauce

Do you ever go to the store with a strict grocery list and end up buying a bunch of beets that were not on said list just because they looked gorgeous? Yeah, me too. I’ll be doing a few recipes to slowly work through my beet collection in my fridge, and this is one of them. I make red sauce essentially once a week because it is simple, versatile, and lasts about a week in…

Everything Burger Buns

Confession time. I started this recipe out attempting to make bagels. I live in a fairly dry climate, so I am accustomed to using wet doughs, which always create wonderful breads. However, I knew when I turned out this dough that it would not last the water bath required for bagels to get their signature look and taste. This is when I pivoted and opted to make burger buns. They definitely do not taste like…

Hibiscus Honey Almond Cookies

This recipe is dedicated to the wonderful hibiscus-infused honey I got from a local festival in my hometown this summer. If y’all have the opportunity, support local farms and buy local, fresh honey. This recipe was also born out of the need to get rid of old bananas, so if you have some overripe bananas on the counter, try using this recipe to make something new from them. Ingredients 2 bananas, ripe and peeled½ cup…

Chickpea Pancakes

Another day. Another pancake. These ones are made of legumes. This is inspired by the Italian farinata, which is an unleavened pancake made from chickpea flour. The origin of this dish is unknown (to my knowledge), but it is incredibly similar to the Indian dosa. The main difference between these foods is these pancakes are not fermented. Also, this recipe uses cooked lentils instead of pulverized raw lentils. This is mainly because of the ingredients…

Chickpea, Tuna, & Tahini Salad

I have had tuna salad before. I have had chickpea salad before, but NEVER in my life, have I had tuna and chickpea salad together. This is probably due to my lack of culinary exploration and not because I am the first person to think of this. As someone who adores both salads and recognizes the nutritional benefits of fish and legumes, I took it upon myself to make this amalgamation of salads with a…

Flax Pancakes with Berry Preserves

Pancakes were a wonderful weekend special occasion growing up. If I went to the kitchen and the griddle was heating up, I knew I was in for my favorite breakfast. In my late teens and early twenties, when I was overly health-conscious and incredibly restrictive, I gave up pancakes, deeming them too unhealthy for me. Idiot. Healthy or not, pancakes, for me, represent a slice of Americana, and when served with yogurt and berry preserves,…

Garlic Ginger Pork Meatballs

Ok. You may be looking at this recipe and thinking, this looks like pork dumplings without the wrappers. You, my friend, would be correct. I created this filling, was ready to make dumplings, and learned that my wrappers had gone sour in the fridge. So, in a state of simultaneous dejection and determination to not waste food, I pivoted my plans and made meatballs. Thankfully, I had rice in the fridge I could serve it…

Chicken Meatballs in Curry Simmer Sauce

This dish is wonderful for the transition from winter to spring. It is nutrient-dense, hearty, and relatively easy to prepare. The flavors take inspiration from Thai curries, but I am not experienced or knowledgeable enough about Thai food to claim this curry as Thai. This curry is definitely catered to my own palette, and all measurements are assumptions, so feel free to experiment with the simmer sauce base. The wonderful part about the curry is…

Split Pea Curry

I have been experimenting lately with combining traditional American (geographical) ingredients (like tomatillos) with archetypal dishes from other cultures (like an Indian curry). I used the red lentil curry recipe as a starting point, and I replaced the tomatoes with tomatillos. Because of the acidic, sour flavor that dominates in tomatillos, I needed a sweetness to balance the flavor profile. Peas are naturally sweeter than lentils, and the coconut milk also helps with mellowing out…

Carrot Ginger Soup

This week, I got sick. Again. I feel like this is a common trend these days. The best thing we can do for ourselves is provide the nutrients and care our bodies require to heal. This soup is full of ginger, which warms and soothes the throat and stomach. The carrots and sweet potato provide vibrant color and grounding energy while being gentle on the digestion. If you find yourself under the weather, give this…

Beet Root Hummus on Avocado Toast

In the new year, we could all do with some extra color in our foods. This is a small way to add in some pink to your toast. Pink is a color that soothes emotions and promotes a state of wellness in the mind, according to psychological research. These things never hurt in life, so grab a beet root and make some hummus today! Ingredients For the hummus ½ red beet, cubed3 cups black beans,…

Lentil Soup

Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils. They’re delicious so you’re welcome. Also, this is a great recipe to use up the last of your marinara sauce. This is a bit of a kitchen sink soup, so add whatever vegetables you have left in your fridge. Ingredients 1 Tbsp. olive oil½ tsp. fennel seeds (optional)½ tsp. coriander seeds (optional)½ tsp. cumin seeds…

Beet and Pumpkin Soup

This soup is gorgeous. Even though it tastes slightly like beets, it’s worth it for the color. Make sure to buy a vibrant, orange pumpkin. The brighter the color, the better the flavor. I tried this recipe with butternut squash, and it just wasn’t the same. Just, get the pumpkin. Ingredients 1 Tbsp. olive oil½ tsp. fennel seeds (optional)½ tsp. coriander seeds (optional)½ tsp. cumin seeds (optional)¼ onion, chopped2-4 cloves garlic, chopped1 kuri squash, kabocha…

Beet Falafel with Roasted Sweet Potato

Fall is a time of transition. While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather. This can be reflected in our cooking. My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked. This recipe represents the transitional season of Fall, utilizing the oven to do the hard work for us. For evenings that are dark after long days of work, this recipe…

Autumn Salad with Roasted Sweet Potato

‘Tis the season not only for slow-cooked soups on the stove but also for oven-roasted vegetables in the…oven. This recipe honors the tradition of roasting your vegetables until they are unrecognizable compared to the nutrient-dense plant they once were. Sacrifices must be made in the name of flavor. Ingredients 1 sweet potato, chopped1 Tbsp. olive oilSalt and pepper to tasteSalad greens (I used tender mixed greens)½ cucumber, chopped½ avocado, cubedBalsamic vinaigretteSunflower seeds (garnish)Dried cranberries (garnish)Feta…

Grain Bowl

I often say when describing my cooking style that I rarely create a complete meal from scratch from start to finish in one day. Most of my meals are component-based, and I have most pieces ready to use because I prepared them beforehand. This helps with time saving, versatility in my meals, and overall enjoyment of the cooking process (anytime I have to make a big spread, I end up grumpy and exhausted). Essentially, this…

Quark and Jam on Toast

This is less of a recipe and more of a meal idea for anyone who wants a change to their toast routine. I have found that I rarely have a day that does not start with toast. It’s a breakfast staple for me. As such, I have experimented with different toast varieties given the ingredients available to me and the time I have in the morning. One of the reasons I love toast is that…

Mushroom Risotto

So. I made a mistake while cooking. I added way too much water to a batch of barley I was boiling in the pressure cooker. As a result, the barley came out a bit soupy. Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto. Let me know what you think. I think it needs something crunchy. Ingredients 1 Tbsp. olive oil3 Tbsp. onion, chopped1 Tbsp.…

Potato Buns

With the turn of Autumn, starchy vegetables are making an entrance into my life again. It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1 sweet potato, peeled and chopped2-4 yukon gold potatoes, peeled and chopped1 Tbsp. purple onion, minced2 cloves garlic, minced½ cup chickpeas,…

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