Back when I posted my Lentil Loaf recipe I told you all that meatloaf was a favorite food of mine as a child. Well, my other favorite food was lasagna. Mom would always ask us what meal we wanted to have for our birthdays, and I always chose lasagna. Now I make a veggie version, and I love this small batch veggie lasagna because it only makes 4 servings. With only two of us in the house, we don’t have to eat lasagna until we are tired of it! Continue reading
Posted in CSA, Pasta, Vegetarian Main Dish
Tagged Carrots, Cheese, Garlic, Make ahead, Marinara, Mushrooms, Noodles, Spinach, Vegetarian, Whole grain, Zucchini
I love comfort foods that are loaded full of veggies. You can feel like you are treating yourself, while you’re getting your quota of veggies for the day. It’s a total win-win scenario. Pot pies were a favorite meal of mine growing up, therefore this vegetable lentil pot pie fits the best of both worlds for me. It’s a total comfort food, and still very healthy. Continue reading
Barley is one of my favorite grains to cook with during the winter. For a grain, it has comfort food written all over it. I especially love it in a warm bowl of soup or stew. When it cooks in a dish like this bean barley and mushroom stew, the starches released make a creamy, silky texture that helps to thicken the stew and make it more luxurious without adding cream. Continue reading
Hey everyone! I joined a CSA! I’m really excited to share this adventure with you all. I have always wanted to try out a CSA, and this year I finally did. What is a CSA? Glad you asked! It stands for Community Supporting Agriculture. Continue reading
Making food from scratch is often times more time consuming. There are plenty of reasons to do it, however. The first, and my personal favorite, is that making your own food allows you to control the ingredients used. You can also make it exactly how you like it, and personalize it for others that you cook for. This mushroom pecan empanadas recipe is time consuming, but totally worth the effort! Continue reading
Mushrooms are a great ingredient to work with as a cook. They are rich and full of umami. Umami is the flavor of savoriness. When mushrooms cook, something magical happens. Their dense spongy material softens and releases so much flavor! Mushrooms are good so many ways, sauted for pasta like this Ravioli Bake with Spinach and Mushrooms, or in veggie burgers like this Black Bean and Mushroom Burger. In this clam and millet stuffed mushrooms recipe, I stuff a large mushroom cap with diced clams and cooked millet. So rich and flavorful! Continue reading
Happy New Year Friends! This is my first post in 2016, and I’m very excited to start my first full calendar year of blogging. Creative cooking is one of my largest inspirations in the kitchen. I love meals that smash together two ideas to create something new and different, like these vegetarian taco stuffed shells!
Posted in Mexican, Pasta, Vegetarian Main Dish
Tagged Beans, Bulgar, Cheese, Garlic, Mushrooms, Romaine, Sour Cream, Tacos, Vegetarian
Today I have a simple recipe to share. I have always loved ravioli, a comfort food from my childhood. This bake is lasagna like, with layers of noodles, cheese, sauce, and veggies. If you still have family hanging around after the holidays, this dish can be adapted to fit anyone’s taste. It goes in and out of the oven in a cinch!
The farmer’s market here is finally over. Finally seams inappropriate because I will miss it so greatly until April rolls around. Saturday mornings in the spring are like Christmas for me. What surprises will there be? What will I not be able to go home without after its first appearance at the market? For this soup, I let the lingering fall produce make my selections. Bok choy was only $1.00! I coudn’t leave it behind, and hence this soup was born.
Posted in Asian, Grains, Soup, Vegan, Vegetarian Main Dish
Tagged Asian, Bok Choy, Garlic, Herbs, Mushrooms, Quick and Easy, Tofu, Vegan, Vegetarian, Whole grain
It is raining and cold outside today. A perfect day for a rich and warming comfort food like pot pies. I loved pot pies as a kid, which is why I consider them a total comfort food. This version is made with mushrooms and lentils to make it hearty and filling. Veggies like potatoes and carrots make it classic. It will even work well as a vegetarian main dish at thanksgiving, for all your veggie friends and family!