Cauliflower Cake

It’s almost casserole season! The brisk fall weather had me yearning for some nourishing warmth straight from the oven. This cauliflower cake was a simple and healthy dinner option that fulfilled that desire completely. The cake uses tofu to bind everything together instead of eggs, and softened cauliflower florets give it texture and lots of…

Chocolate Banana Fudge Pops

I’m a big Fudgsicle fan — but really, who isn’t? I wanted to try to make a vegan version of the frozen chocolate treat, and, dare I say, make it even better?! This dessert gets its sweetness from bananas and saltiness and creaminess from peanut butter. Plus, they take just five minutes to whip up…

Tomato Risotto

Summer tomatoes in New Jersey are like the ultimate cream of the crop. Supermarket tomatoes will never cut it for me after being spoiled with the juiciest and sweetest heirlooms and beefsteaks of Jersey farm stands. I incorporate them into as many recipes as possible in the summertime to make best use of this local…

Grilled Plum Salad

I absolutely love the bounty of fruit available in the summertime, especially stone fruits and berries that just don’t have the same flavor and sweetness when they aren’t in season. Plus, stone fruits like plums, peaches, and apricots are perfect for grilling because they are sturdy enough to keep their shape, and sweet enough to…

Cheesy Broccoli Quinoa Casserole

I’m trying to work on my casserole game, especially since I have recently acquired a few new beautiful baking dishes and I want to make use of them! Fit Foodie Finds inspired me with their recipe for a broccoli and cheese casserole, which I have adapted here to better fit our tastes and our pantry….

Crunchy Ramen Noodle Salad

  Initially I was skeptical about this recipe from Delish. Crunchy chunks of ramen noodles that are toasted in the oven rather than boiled? Is that even edible? It sure is!! And it makes for a delicious and crunchy salad.      I adjusted the original recipe very slightly to make it vegan and to…

Kung Pao Cauliflower

I was recently gifted a wok as a housewarming present and I was super excited. I had never cooked with a wok before and I immediately started looking up recipes to make use of this great tool. Obviously it is ideal for stir fries of any kind, but this recipe for Kung Pao Cauliflower by Inquiring…

Panzanella Salad

Panzanella is the most divine Tuscan salad made with cubes of crusty (stale) bread, tomatoes and onions. The dressing is a simple vinaigrette made with olive oil, vinegar (I used sherry vinegar but red wine vinegar would also taste great), a touch of sweet maple syrup, and of course, salt and pepper — and that’s…

Creamy Pasta with White Bean Sauce

This recipe is inspired by a Bon Appetit recipe I saw a few weeks ago that looked like a delicious and dairy free way to achieve a creamy pasta sauce, using the cheap and hearty white bean. I love that this recipe doesn’t involve blending or any fancy tools or ingredients. Anyone can make this…

Pan Fried Polenta Gnocchi

I’m always trying to find new ways to cook old favorites. This was an experiment to turn creamy polenta into crispy bite-sized gnocchi. It was a summer’s evening and we ate on our balcony, so these photos show my plate al fresco! It takes a little forethought since your polenta has to be room temperature…