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…
Category: Dinner
Curry Lentil and Sweet Potato Patties
Summertime is arriving! It cannot come soon enough. My favorite season always makes me want burgers and dogs and all types of barbecue goodness. This curry veggie patty helped curb that craving, and was a new flavor take on the ubiquitous veggie burger! This patty is made with cooked green lentils and sweet potatoes, mashed…
Lemon Asparagus Pasta
Lemon + garlic + basil is like the trio of the heavens. I am *hands down* always in the mood for these flavors, and always will be. All three are super bright, fresh, and vibrant. Whenever I want a light pasta dish that tickles the taste buds, I head to lemon/garlic/basil town and call it…
Lentils Masala
I wanted to make daal, or Indian red lentil soup, but I won’t dare to call this dish the same as the daal from my favorite Indian restaurant. It isn’t as soupy as my idea of daal, but it is, however, warm and aromatic, comforting, and delicious. I used garam masala, dried coriander, and cumin…
Spanish Beans with Tomatoes
I’ve never cooked with dried beans before. I have always relied on the convenience and time-saving nature of pre-cooked canned beans. I have a lot of time on my hands these days, so why not start from scratch and see how it goes? I soaked the beans for 20 hours in plenty of water (they…
Charred Broccolini with Polenta and Chickpeas
Sometimes I like to feel fancy when I cook, and mostly all it takes is a splash of balsamic and some geometric shapes; case in point here and here. This dinner involved making some very tricky polenta triangles (just kidding they were the easiest part of the meal), roasting stalks of broccolini, and quickly sauteing chickpeas with…
Roasted Cabbage Wedges with Onion Dijon Relish
Truthfully, we don’t often cook green cabbage in our house. Sometimes we buy a bag of cole slaw mix, but I rarely buy a head of green cabbage. So this week I went out on a limb at the grocery store in the spirit of trying new things. Roasting seemed like the best cooking method…
Creamy Butter Beans with Spinach Pesto
I am always searching for a new way to enjoy beans, since they are a top protein source for vegan/vegetarians and we eat them so often! NYTimes Cooking inspired me with one of their recipes a few weeks ago. Their idea of a creamy white bean balanced by a pop of green freshness really appealed to…
Roasted Eggplant with Homemade Tahini and Tabbouleh
I’ve been craving lots of fresh herbs since we’ve been limiting our trips to the grocery store and trying to stick to the essentials when we’re there. But yesterday we ventured out to the supermarket for a big shop and I picked up as many fresh herbs and vegetables as I could find / carry….
Chili Garlic Acorn Squash with Risotto
Risotto is one of my go-to dinners. It’s so easy, very pantry friendly, and can take on different lives based on what you pair it with and what flavors you choose to explore. We had an acorn squash just waiting to be roasted into gorgeous tender slices, and when paired with a creamy bowl of…
An Imperfect Vegan 