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Vegetarian Mains

Breakfast Sweet Potato Boats

Breakfast Sweet Potato Boats

I eat a lot of oatmeal. A lot.

Recently, however, I’ve been striving to switch things up. I’ve been experimenting with other grains, but also with sweet potatoes, my new favorite for adding a little variety to the breakfast table.

Trust me, sweet potatoes needn’t be just for dinner. They’re a real treat when complimented by other sweet flavors (cue bananas & maple syrup) and accented with nuttiness (cue peanut butter & toasted almonds).

Plus, a sweet potato’s natural creaminess isn’t far off from a traditional breakfast porridge, and you can really top it off with many of the same ingredients you might use with oats or other sweet (vs. savory) breakfast bowls.

Beyond the add-ins mentioned above, I utilized cinnamon and coconut flakes, two natural pairings to sweet potatoes. But really the options are endless. You could try pineapple and coconut milk, almond butter and raisins, tahini and cinnamon apples, etc. etc.

Give it a try and let me know what you think! Continue Reading…

Spinach and Komatsuna with Shiitakes and Almonds over Rice

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

I recently teamed up with my friend Nicole over at Vestige Home to create this fresh and easy spring meal. Nicole makes gorgeous hand-carved wooden creations, like that walnut bowl pictured above.

Photographing food is always ten times easier when you have beautiful dish-ware to work with!

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

Inspired by a CSA bounty, we settled on a greens and shiitake saute over this brown rice mix that Nicole picked up from a local New Jersey farm. I had nooo idea that rice could be cultivated on the east coast, let alone right next door to me in New Jersey. Apparently the farm, Bloom Moon Acres, uses a dry farming technique, allowing them to produce rice on a local scale.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

The rice was quite tasty and the perfect nutty and chewy compliment to the tender spinach and mustard that came to top it. I’d recommend using a black rice or a black and brown rice mix yourself if making this recipe.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

Both Nicole and I were quite pleased with how quickly and easily this recipe came together. After cooking the rice, you can just about?pull this all together in 10 minutes or so.

That’s one of the perks to working with spinach, which cooks up fast in comparison to other greens, as does the komatsuna.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

What is komatsuna? Komatsuna is a Japanese mustard green with a flavor profile that lays in between spinach and mustard. It’s definitely a bit milder than regular mustard greens.

Most Asian markets should carry it, as will Whole Foods. However, if you can’t find it, you could swap it for mustard greens, but definitely seek out a baby variety so that you don’t end up with something too bitter for the delicate flavors of this dish.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

We chose toasted almonds to top complete the meal, adding a crunch and a subtle nuttiness that wouldn’t overpower the rest of the dish.

To toast, simply heat a skillet over medium-high heat and then add the almonds. Stirring regularly, cook for 5 minutes or so, until the almonds begin to brown. At this point, you’ll want to remove them from the pan so that they don’t continue to cook and end up burning.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

A squeeze of lemon finishes everything off, drawing out the brightness of all of the ingredients.

Serve among two to three people for a light lunch or share among many (six) as a side. Nicole has some nice serving dishes that can help you with this step…!

Continue Reading…

Sauteed Radishes and Scallions with Quinoa

Sauteed Radishes and Scallions with Quinoa

I’ll admit, radishes weren’t ever really on my radar until the past year or so.

It was within recent months that two things changed: 1) The discovery of watermelon radishes (so pretty!); and 2) Sauteed radishes (so yummy!).

Sauteed Radishes and Scallions with Quinoa

I’ve always thought radishes were beautiful, but rarely would I go out of my way to pick them up for slicing on salads and such. That is, until, as mentioned before, I came to learn about the radish in its cooked form.

Sauteed Radishes and Scallions with Quinoa

A little saute takes the humble radish to the next level.

Throw those pink beauties in the pan with a spoonful of butter or quality olive oil, add a pinch of salt, and suddenly sliced radishes become addicting. You taste test one with your wooden spoon, and it doesn’t take more than 30 seconds until you’re reaching for another.

Game-changer, I’m telling you.

Radish Still Life

In light of spring, I’ve created a light and bright recipe inspired by radishes and scallions, two of the first veggies to pop up for the season in the garden.

Sauteed together, the ingredients create a delicate balance of flavor that works so beautifully together.

A nuttiness from both the quinoa and crunchy toasted walnuts completes the dish, as does a hint of lemon.

Sauteed Radishes and Scallions with Quinoa

I invite you to tryout sauteed radishes in other forms, too. I love them scattered across a nice, crusty bread. Bonus points if that bread is made into avocado toast. They also work well on top of salads and many forms of grain bowls.

If you decide to give them a shot outside of this recipe, I’d love to hear what you come up with!

Continue Reading…

Healthy Pumpkin Recipe Roundup

‘Tis the season for pumpkin-everything. I much prefer mine in its whole form as opposed to its pseudo form, and so I give an annual “no thank you” to the kind that’s making appearances in places it shouldn’t be. No thank you “pumpkin” cream cheese. No thank you high fat “pumpkin” lattes. Yes please, pumpkin curry, pumpkin soup, pumpkin dessert, and everything else you’ll find down below.

Pumpkin does have its place, and I can certainly jump on the October pumpkin bandwagon, as long as it’s showing up on the right spoon. Are you with me?

If so, great. Let’s be friends. Let’s also dive into this pumpkin recipe roundup together containing some of my all-time favorite pumpkin creations. Here, you’ll find a little something for everyone (gluten-free, vegetarian, vegan), all meals, and occasions. You’ll also find a few pumpkin-y desserts, which are for sure worth the annual indulgence. That vegan pumpkin custard might be one of my favorite recipes of my repertoire, and it takes just 20 minutes and one pan to make! So come on already, pass over the pumpkin, please.

Pumpkin Coconut Overnight Oats

Pumpkin Coconut Overnight Oats

Breakfast made easy-peasy, creamy and delicious.

Pumpkin Pie Muffins

 Pumpkin Pie Muffins

Breakfast, lunch, snack-time, dessert…you name it. These half-whole-wheat, part-pumpkin-filled muffins, will make you feel good about the pastry in your hands.

Sage Pumpkin Hummus

Sage Pumpkin Hummus

 I love flavor variations of hummus. This one speaks of a harvest fall. Throw some toasted pita by its side and you have a wonderful appetizer for any gathering of the season.

Continue Reading…

Butternut Brie Sandwiches with Caramelized Shallots and Arugula

Butternut Brie Sandwiches with Caramelized Shallots and Arugula

I don’t do a ton of dairy.

However, like s’mores around a campfire, butternut and brie is one of my all-time favorite autumn combinations. I don’t eat it often, but when I do, I’m a happy camper.

Butternut Brie Sandwiches with Caramelized Shallots and Arugula

There’s something about the natural nuttiness of butternut squash that lends itself well to the buttery, slight earthiness of brie. Melt the one onto the softness of the other, and magic happens.

Throw in some caramelized shallots and a crusty bread to offset that cream, and true sandwich sorcery is cast.

Continue Reading…

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