This is a simple yet delicious side dish. Fresh young peas and fava beans pair so well together, a real taste of springtime, surprisingly easy to find around here even in the fall and winter. Keeping the seasonings to a minimum allows their delicate green flavor to be the star. Use a high quality vegan buttery spread like Earth Balance (as someone who loves the taste of butter, I think it’s a very respectable stand-in) for best results. Serves 2-3 as a side, scales up easily.
What do I mean by red greens, you ask? Well, during my most recent TJ’s trip I noticed something new in the salad greens section: heirloom red spinach. My first thought: you are destined for my blender! As you know, I love green smoothies, but I am always loath to add berries to them because the result is a very unappealing brown sludge. So, red greens + berries = a match made in heaven! The red spinach has a very delicate flavor, less chalky than regular spinach. I just can’t get enough of this purply-red (or is it dark magenta? or mauve?) otherworldly delicious, antioxidant-packed beverage.
As promised, a recipe for your leftovers from my last post, roasted winter squash. This silky, comforting soup whips up super-fast and is the perfect bowl of soup to curl up with on a chilly fall day, or to serve with a festive meal. The caramelized onion, thyme, paprika and cinnamon flavors from the squash mingle beautifully in this soup, and the addition of coconut milk gives it a wonderful rich flavor. If you don’t have a stick blender (a super handy kitchen tool!) then puree in a blender. Serves 3-4, more like 2 if you’re having seconds!
Here is an easy seasonal side fit for a Thanksgiving feast – or just a regular dinner! or maybe even a stand-in for home fried potatoes at your next fall brunch? Delicious bright orange, earthy-sweet winter squash oven roasted with purple onion, seasoned with wonderful savory notes of cinnamon, paprika and fresh thyme. Serves 5-6 as a side dish. Plus, a bonus recipe for roasting those delightful pumpkin-like seeds, which make a wonderful snack or garnish! And that’s not all folks – stay tuned for my next post, which will feature a handy recipe for using the leftovers, if you have any!
My husband is a bit of a cookie monster when it comes to chocolate chip cookies…to the point that instead of wedding cake, the dessert at our wedding was a chocolate chip cookie ice cream sandwich bar! So here is an easy, gluten free friendly version of an old classic, with a coconutty twist. Makes about 36 small cookies.
Well, I found some gorgeous veggies at my favorite produce wonder-market last weekend (check out these variegated squash and mini-eggplants!), and they were just begging to be made into something delicious! I hope you’ll agree this recipe is worthy of them. I’m a big fan of ratatouille (a traditional Provencal vegetable stew), but I realized when I started experimenting that oven-roasting the veggies brings their flavor to a whole new level compared to the conventional stovetop method. It takes just a teeny bit of extra effort but it’s well worth it in the end! The hearty roasted veggies in a tomato sauce combine beautifully with pasta. This recipe makes enough for 4 generous servings, or plenty of leftovers for lunches.