Vegetarian Chili

We got our first snowstorm here in Philly last weekend – everyone say hey to Jonas – which called for a snow-day Saturday chili cook-off session.

With plenty of time to slow down and savor, into the pot went every veggie and spice that makes chili shine, and onto the timer went plenty of minutes.

Vegetarian Chili

Snow brings time to chill. Time to chill brings patience. And patience brings flavor-making magic.

If you’ve got the minutes to spare, let this merger of ingredients mix and mingle for at least 45 minutes. The more time you give it, the more infusion of flavor in every bite you’ll receive.

In fact, it probably reaches its best not the night upon serving but in your bowl the next day.

Patience is a delicious virtue.

Vegetarian Chili

Serve over brown rice with some cheddar, on the sharp side, and/or fresh herbs. And if you seek to level up the whole experience, add a square of warm, buttered cornbread on a plate to its side.

We’ll thank Jonas for this one.


Japanese Miso and Seaweed Noodle Soup

With 1-degree wind chills and the first dusting of snow, it only seemed natural to whip up a big pot of soup.

A little urban exploration and camera venture outdoors left my frigid hands wanting nothing more than a warm bowl to hold. My red cheeks were longing for that steam-filled facial, too.

And so began the soup-making.

Japanese Miso and Seaweed Noodle Soup

Originally, this was designed to be a ramen recipe. But when you get to the store and no ramen noodles are to be found, that needn’t be reason to abandon ship.

Instead, I found a funky package of raw kelp noodles laying on the shelf near the empty ramen spot. Resembling cooked rice noodles upon first look, I decided to give it a whirl. Plus, the package sold me on the claim of tons of trace minerals captured inside…

Japanese Miso and Seaweed Noodle Soup

The kelp strands were slightly crunchy – almost like a julienned cucumber – but also smooth and mild like a rice noodle.

I’d eat them again, and would recommend them for this recipe, especially if you’re seeking a light, New-Year-resolution-friendly, goodbye-sickness meal. Although, ramen or rice noodles will certainly work just as well – and play a heartier role.

Japanese Miso and Seaweed Noodle Soup

The broth here gets its flavor from kombu, one of my favorite seaweeds, and also from ginger, garlic and mushrooms. Feel free to play around with dried mushroom and other veggie combinations. But don’t skip the seaweed. It’s chock full of vitamins and minerals, and also able to develop an awesome, vegetarian umami flavor.


Winter Lentil Loaf

Hello winter.

I wasn’t quite ready for you. Even after you dragged your feet. And let 60-degree days creep into my December. I am still not prepared for your arrival.

I’m sorry. I wish I liked you. I really do. But for now, I cope with comforting foods. And warm blankets and faces and seven layers of sweaters.

Winter Lentil Loaf

As a vegetarian, sometimes you just need something comforting, and it’s not always as easy to identify those quintessential items as it is in the meat kingdom.

Sure, there is soup. Which I adore.

But sometimes I want mashed potatoes, and gravy, and something hearty. And wholesome, too, of course.

This meal satisfies all of the above.

Winter Lentil Loaf

You could consider lentil loaf akin to meatloaf…that is, if you don’t think meatloaf is yucky.

It looks a little dull, but if prepared right, it’s oozing with herbs and umami flavor and warmth that radiates up from your plate.

It also happens to be packed with some rather superb ingredients, like lentils and walnuts, and in this case, tomatoes and collards, too. Those latter two actually bring some color to this particular lentil loaf recipe.

Winter Lentil Loaf

I like to serve lentil loaf alongside some of my other favorite wintry dishes of comfort. However, the sides for this dish are endless.

It must also be mentioned, my absolute favorite is to sandwich the leftovers between two slices of whole grain bread with a healthy handful of sprouts and good smear of ketchup and/or mustard on top. No reheating needed.

Ketchup isn’t a bad condiment for it when hot, either. I’m always torn between that and a veggie gravy. Try them both out, and decide what appeals most to you.


Well hello there! I’m not really sure how a new year is on its way already, but I’ll welcome it with open arms. I’m hoping 2016 is every bit as great as 2015 was – filled with adventure, travel, photos, good people and good food. I’m sure we’re all raising our glasses to at least one of those gems. Now let’s get to that latter topic.

After one too many days of hefty holiday eats, I’m ready to start 2016 out on a light and refreshing foot. Are you with me?

I consider 99% of the recipes that go on my blog to be healthy. But I’ve rounded up a few that I particularly seek out when I’m looking for a truly nourishing cleanse for my body. These are recipes filled with whole foods. Bright ingredients. Produce. Fiber. And definitely not a lack of flavor. Let’s be clear, this is not akin or meant to be akin to a juice cleanse. This is meant to be a guide for wholesome recipes that’ll make you feel both energized and satisfied.

I’m already putting my spoon into that last one on this list. Happy New Year everyone, and cheers to a great year ahead!

Savory Japanese Oats


Butternut Kale & Cranberry Panzanella

When looking for holiday recipes earlier last month, I came across this beautiful butternut adorned recipe from Cookie + Kate. I was seeking a veggie-centered side to bring to Thanksgiving. This one quickly made the cut.

Tossed with festive cranberries and a light, yet savory vinaigrette, this kale salad is the kind of side you want on your celebratory table. Among heavier eats, it continues to shine on its own. Yet, it won’t weigh you down even if it persuades you to go in for seconds.

Butternut Kale & Cranberry Panzanella

I offer this up now as a suggestion for the celebrations that remain as we ring out 2015. If you’re in charge of the salad for dinner, why not reach for something new?

Creamy squash. Crunchy pumpkin seeds. Chewy, sweet and sour cranberries. Flaky parm. And a hearty kale leaf at its center.

With so many layers and textures in one bowl, this is a salad destined for discussion.
Pumpkin seeds

Those layers also make this salad one that could satisfy you if eaten for dinner on its own. There are those rare days where I crave just a salad in my bowl and nothing else. This particularly applies after one too many hefty holiday meals.

In those instances, a simple spring green medley isn’t going to appease my palette. But this creation would.

If you don’t get around to putting this recipe on your holiday list, save it as a start for 2016. It has all the nourishing elements you need to fulfill any sort of healthy eating oriented goals. You could also throw some chickpeas or salmon on top for an extra oomph if salad-for-dinner makes you nervous.

Butternut Kale & Cranberry Panzanella

Have other veggie-centered suggestions for the holidays? Shoot them my way. I’m always looking for ideas!


Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.