Browsing Tag:

Vegetarian

Pumpkin Spice Pumpkin Seed Butter

Pumpkin Spice Pumpkin Seed Butter

Fall has arrived, aka, pumpkin spice season. While you won’t see me drinking down any PSLs, you’ll absolutely catch me putting this pumpkin-pie-scented pumpkin butter on everything. It’s creamy, easy to make, and surprisingly addictive. Slather it on bread, spoon it into oatmeal, or drizzle it on sweet potatoes topped with sliced bananas, apples, and maybe a handful of nuts or coconut flakes. (Trust me, breakfast sweet potatoes are a bomb way to start the day.)

Breakfast Sweet Potato with Pumpkin Seed Butter

Take note, you’ll need a solid food processor to make this, and some patience as you watch the butter swirl round and round. While it seems implausible at the start, the seeds will slowly release their oils as they’re processed, eventually turning the butter from a chalky to an extra smooth consistency.

Feel free to adjust the spices to your liking, and/or perhaps play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.

Pumpkin Spice Pumpkin Seed Butter

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Asian Cucumber Edamame Salad

Asian Sesame Cucumber Salad

The unofficial start to summer has arrived, and all I want to be eating these days is watermelon…and other freshness, like cucumbers.

Consider this sesame-seasoned cuke dish as the perfect picnic bring-along or refreshing side dish. It would pair well with most Asian-inspired meals, like soba noodle salads, kimchi fried rice, or tofu banh mi. It’d also make a nice addition to a wholesome grain bowl.

Edamame packs an extra crunch and a touch of protein alongside the thinly sliced cucumbers, while chili flakes add both spice and color. Be sure to leave a little time at the end for the flavors to mingle.

If you don’t have sesame seeds, crushed peanuts might make for a tasty topping, too!

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Roasted Beet Hummus

Roasted Beet Hummus

If you want to add an instant boom of color to something, toss in a beet.

It doesn’t take more than a few roasted cubes of the earthy root veggie to go from drab to gorgeous, with very little effort required.

Roasted Beet Hummus

Take for instance, this hummus.

In brainstorming appetizer ideas to take to a dinner party, some kind of dip naturally came to mind. I make hummus quite often, and while it’s always a crowd-pleaser, it also feels…unimaginative.

But add a beat (or pesto, sun-dried tomatoes, or other fun ingredient), and hummus becomes among the coolest — and brightest — things on the pre-dinner table.

Cumin

Plus, it’s still hummus, and as I said before, everyone loves hummus. Unless you don’t, and then we can’t be friends.

Beets can be quite powerful in flavor, so I recommend starting out with just 1/4 cup or so once roasted. Make note, however, even the smallest of beets can take up to an hour in the oven, so allow plenty of time for the first step of this recipe.

Roasted Beet Hummus

If you’re a mega-fan, you can always experiment with adding more beets, too, but only a small dose is needed to lend the color.

Serve alongside pita for an easy, yet memorable starter course.

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Easy Winter Vegetable Soup

Easy Winter Vegetable Soup

“It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change.”

— Charles Darwin

Collard Greens

A friend recently sent me this quote, and man does it resonate now more than ever. Sometimes life seems to flip itself upside down. I’ve learned over the years to simply embrace the feelings that come with those sudden changes. To let myself sit with the resulting emotions, while also remembering to keep my head up by doing things I love.

Easy Winter Vegetable Soup

Most often, in times of uncertainty, I take to the kitchen. Cooking has always been a form of meditation for me, and fueling up on nourishing foods always feels right.

Lately, I’ve been doing a lot of that, enjoying many simple, healthful meals, such as this light, yet warming winter soup.

Easy Winter Vegetable Soup

If you’re seeking a little comforting nourishment yourself, this brings plenty of warmth and vegetables to fill your bowl. I like to top the soup with nutritional yeast, but if you’re not on the dairy-free path, feel free to go with a grating of parmesan instead. And be sure to pair it with a side of crusty bread to soak up the broth. A good drizzle of quality olive oil and a sprinkle of salt on the bread is all you’ll need.

Nutritional Yeast

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Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

I eat so much peanut butter on a daily basis that I often feel guilty about incorporating it into lunch or dinner.

It’s a rare morning when I’m not spooning PB out of a jar and onto a banana, or into a bowl of oatmeal, or across a piece of toast, or any other breakfast medium that will take it.

But sometimes there are good reasons to eat PB for breakfast, lunch, AND dinner, and one of those reasons is peanut sauce.

Peanut Sauce

Stirred into noodles or rice, gingery-garlicky peanut sauce is one of my favorite savory forums for peanut butter. If you have a food processor, it’s also super easy to whip up.

I kept the other components of this recipe fairly simple, too, to make this a good weeknight dinner contender or quick Saturday afternoon lunch.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

You could always further jazz this up though, tossing in a little steamed edamame or tofu sautéed in soy sauce.

But just fresh veggies alone is enough to make this an addicting meal, one where the stove is only required for the simple step of cooking the noodles.

Soba Noodles with Carrot-Cabbage Slaw and Peanut Sauce

Topping choices can also get creative here. Feel free to add scallions, chopped peanuts or cashews, extra cilantro, or a squeeze of lime. I love to do a squeeze of Sriracha on top, too.

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