I don’t usually use pesto as a pasta dressing. Instead, my addiction is to spread pesto over raw collard greens. That’s the reason I make my pesto specifically with a little thicker consistency than usual. As it happens, it is the middle of the week and I am already out of collard greens. No matter how much of it I buy on the weekend, it is out by Tuesday. But luckily I scored a brown rice & quinoa pasta this weekend and that’s what I decided to cook in order to share this pesto with you. The recipe is below.
Chana masala is a dish I crave on pretty much every cold day. Spicy food may not be for everyone, but I am not one of them.
Beet is one of those extremely versatile veggies that you can make a hundred different ways and it still surprises you. Well it turns out, if you boil it with spices and then slice and grill to make a crust, it makes a perfectly good patty. Typical beet slices won’t be big enough for a burger though (depends on the kind, of course) so these sliders in a mini burger bun is a playful way to enjoy them. It is simple but still, here is the recipe:
With the holiday season, our cravings for sweets is slowly creeping up. Good thing that there are actually quite healthy dessert options in the wonderful world of plant foods. For bonus points, this brownie is gluten-free, no-bake and bears the seal of approval from my son.
Paella is a Valencian rice dish that is traditionally cooked in a very large pan over an open fire fueled by orange and pine branches. According to legend, this infuses the rice with the smoke. Paella also uses lots of meat and seafood. Neither of these is very practical for many. So here is an easy vegan version that does the trick.
Meet this wonderful recipe by Paris at Avocado Please. Not only she has amazing vegan creations herself, she also finds and compiles the most creative and yummy recipes. Definitely one to follow.
This is a cake that gets baked in our home when we make almond milk since the recipe uses some of the milk and the pulp (almond meal). The almond meal is a side bonus of making your own almond milk but if you are not into that, it is sold in grocery stores as well. This cake also happens to be my son’s favorite one which is saying something!
This is a very easy pasta sauce with an impressive taste. Plus, pasta can use something different from the usual marinara, pesto or alfredo right? Read on for the recipe:
This is the first year that we signed up for a CSA box (farm box) and I must say, we are absolutely hooked. It is nice to know that everything is local and organic and as fresh as it can be. It is also nice to pick it up from the farmers’ market where we can get additional things to cover our massive veggie need for the week. But perhaps the best of all was the surprise element for me. Getting a box of fruits and vegetables that someone else picked for us kicked up the variety and creativity in our kitchen. Since the start of fall season, we have been getting a constant stream of various squash and pumpkins. It’s hard find those varieties organically grown, mostly you will come by the decorative ones . So the ones that showed up in our farm box were saved to be a special course in the thanksgiving dinner. I did decide to use up one of them tough for a delicious test and to be able to share with you. Judging by the sounds emanating from my husband when he was eating it, it was a pretty successful test.
As food bloggers, our Sunday routine starts with a visit to the farmers’ market. We show up there with a rough idea of what we will cook in the coming week but that plan can significantly change right there on the spot as the seasonal produce and bi-weekly rotation of some vendors makes it a little unpredictable and interesting. When we get home, majority of the vegetables and fruits make the voyage from the shopping bags to the fridge safely. Some though find themselves on the lunch table. This awesome fresh lunch is generally accompanied by chatters about cooking plans, photography setups and blog posts for the week. We try to keep the lunch a little light as we know the afternoon will be spent cooking and photographing with constant snacking on the foods we keep preparing. That helps set the mood, serving and styling for the subsequent photography.