Vegetable forward, feel good food
This lentil soup looks simple, but it’s a flavor BOMB. The broth is rich and deeply satisfying, enhanced with spices, saffron, the fat from the lamb sausage, and my new favorite secret weapon: better than bouillon mushroom stock base. Make this vegan by subbing the beef stock for vegetable stock and omitting the lamb sausage.…
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Never made noodles before? Udon is a great first option! Making fresh pasta, a newby might make the noodles overly thick and chewy. However, these qualities are actually desired in udon noodles–plus no special equipment required! Because you don’t need to roll the dough super thin, these aren’t as laborious as they might seem. Top…
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This recipe comes alive with the addition of one magical ingredient: pomegranate molasses. A staple in middle eastern cuisine, this sweet and sour syrup adds serious zing to just about anything you put it on. You can find it at a local middle eastern market, or make your own (it’s mostly just reduced pomegranate juice…
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I love ginger scallion sauce– so I wanted to try to make that the base for a really delicious and nourishing soba noodle soup. You start by making an “abridged” ginger scallion sauce with less oil than traditionally used (this helps it blend better with the broth). Normally, I would make the sauce with a…
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I love challenging myself to cook vegan as a way to really celebrate vegetables. This recipe does exactly that– its not a replacement for cheese or meat, its just delicious in its own right. Tons of umami from the roasted mushrooms and tomatoes, and the cashew cream adds enough fat to make this extra satiating.…
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