I’m going to let you all in on a little secret!! Slow cooking is an art. I mean a really simple art, but still! Letting the food cook slowly with little ‘disturbance’ (read ‘attention’) on my part is a wonderful thing! The flavors resulting from low continuous heat are just superb. This curry is an absolute dream! I have to add here that if you have recently acquired an instant pot (like me!) you can also use the slow cooker setting on that. From my research, it appears that the ‘high’ setting on my dear old crockpot and my shiny new instant pot match! Yeayyy! Continue Reading “Chickpea and Cauliflower Curry (slow cooker) (vegan)”
Vegetable prestige is real. I mean, at least is my mind. 😉 And on my vegetable hierarchy cauliflower rules. Then I recently met purple cauliflower. It practically called out to me in the veggie section of my grocery store. ‘Take me home!’ Yeah, I couldn’t resist. And then I found out that this little royal crown of lavender cauliflower is even more nutritious than it’s white cousin! Who knew?!
Smoky, savory, texture-rich, power-packed – these hickory quinoa burgers have a lot to offer. If you could have been a fly on my wall the last few days, you would have seen a great variety of people both small and great scarfing these patty wonders down in a bunch of different ways; on the bun, off the bun, dipped in ketchup, swathed in gravy, etc. So far, everyone who has tried them has loved them, and that does include my two-year-old!! 😉 (Yeay for this mama!)
That’s a long name for a dish. Vegan Feta with Spinach, Tomato, and White Bean Pasta. Way too long! But I had to try to describe it to you!! Really, at our house, it was always just called, ‘The Feta Meal”. Because it’s really all about the feta. Not that the rest isn’t good – it’s great! But the feta is the ‘piece de’ resistance’ – the finishing touch. (I at least looked up the spelling for that, but the accents and my keyboard are not cooperating. Oh well, you get the idea!)
It all started when I saw them… Those mini street-taco tortillas. I mean, isn’t the grocery store a great place to fall in love? And day-dream? 😉 Fellow shoppers were probably eyeing me strangely as I contemplated what these were going to be. Little palm sized bombs of flavor – like you would buy at the beach in Belize! Somehow I finished shopping and got home and then the real magic happened. And now vegan baked tofu street tacos can be part of your dreams too! Ohhh, yes!
I feel like I’ve just had a major break-through. I’ve made vegan pesto for years. It’s been OK. There would be this lovely basil plant, I would crave pesto, try some some vegan recipes and then decide to leave pesto alone for a while… After repeating this cycle a few times, I kinda gave up on vegan pesto. Until today…. I had extra basil in the fridge. Couldn’t let it waste! This time I decided to make the pesto with cashews instead of all the pine nuts and walnuts I’ve tried before. Somehow all the other ingredients blended perfectly. I don’t know if it is just me, but the kids and I devoured this stuff. They crowed over it – and they HATE pesto. I think this is a total win. You just have to try it!! Tell me what you think!!!
Savory doesn’t even begin to describe this dish…. Flavor-full, ultimately satisfying, totally addictive – now we are beginning to get there. Yeah, I have a confession to make here: I have never loved Mexican rice. I LOVE Mexican food, but the rice, meh… I guess I just never got into it. Then my friend Alyce (thank you, thank you!) brought this dish over, and it was…..LOVE. Even my husband who doesn’t really care for rice at all asks for this on a weekly basis!! (Read, small miracle. :-))
I love Italian food. It’s super satisfying for me. So when a friend of mine had us over for lunch, I knew this recipe was going to be a keeper – just like my childhood friend. 🙂