This post is sponsored by Bob's Red Mill. See below for more information. There’s nothing like a hearty grain bowl filled with vegetables, grains, and beans. It hits all the points and makes for such a delicious and filling dinner. This particular bowl has some of my favorites (roasted sweet potatoes! farro!) with a bit...
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Creamy Carrot-Coconut Soup
I'm popping in to share a recipe from a new cookbook I can't put down. To be honest, it's hit and miss with new cookbooks. I'm always looking for a book that challenges my ways of thinking about ingredients whether that's in a new way to cook or new-to-me flavor combinations. Bryant Terry's Vegetable Kingdom...
Lentil Bites with Broccoli Pesto and Rice
As I continue to work within more of the meal plans, I’m finding ways to use old favorites to create new, delicious meals. These lentils bites have long been a solid staple in my repertoire. The same could be said for the broccoli pesto. So what happens when you combine the two? You get this...
Midwinter III Meal Plan
While winter started awhile ago, I feel it most in January. The holidays are over and the sense of the long winter starts to set in. My penchant for cozy meals really comes out. Soups, stews, and pasta are nearly a weekly occurrence. This week’s plan really shows that. There’s a chili recipe and a...
Pasta and Chickpeas (Pasta e Ceci)
During a recipe testing and dinner one night, my son decided his tomato soup was boring and starting adding cooked pasta I had made for a different recipe. We ended up talking about spaghetti-os (something I didn't eat as a kid but knew about). All of this led me down the rabbit hole of making...
Vegan Tempeh Chili with Beans
It might be my midwestern upbringing, but I’m a chili fan. It’s warming and filling- you can’t ask for much more. This chili is using one of my favorite tempeh products, and it comes together in about 30 minutes. Serve with cornbread (or peanut butter sandwiches if you’re like my husband). The Tempeh When my...
Midwinter II Meal Plan
When I first started planning meals, I found I would over plan and buy too much. I'd schedule every weeknight dinner, but inevitably, something would come up, and I'd have to shift things around. In return, I'd feel some emotion towards that, and it was usually negative. This feeling led to now, where I keep...
Sweet Potato Noodle Bowls with Arugula
In the cold, rainy (or snowy) days of January, there’s nothing quite like a comforting bowl of noodles. If I could, I’d eat at the excellent ramen places around town, but that’s not always an option. And so, I’ve made these cheater bowls that are big on flavor but light on time. The base: vegetable...
Midwinter I Meal Plan
I find meal planning to be a fun puzzle and it's where I get extensive use out of my components and base recipes. I think in terms of meal planning/prepping, recipes are too limiting. It’s much easier to mix and match based on what you already have on hand. There’s a freedom that comes from...
Miso Carrot Pasta with Arugula
When it comes to pasta, I’ll try almost anything as a sauce. It’s led to some interesting fails but also some fantastic, funky ideas. This carrot pasta uses two of my favorite components, which makes this an easy 15-minute meal during the week. Carrot Puree I always feel like I overdo on carrots but for...
Carrot Amaranth Polenta with Parsley Oil
When it comes to January meals, I'm about as veg-forward as I can be. More hearty vegan meals, bright in color and full of flavor. This polenta is made with the help of amaranth, instead of traditional polenta. It's not quite the same but delicious nonetheless. Amaranth It’s no secret that I love mixing up...
5 Tips for Eating More Plant-Based Recipes
While I’m not a fan of ‘let’s change something major at the first of the year’ mentality, I do believe there is benefit in setting a few small intentions for the upcoming months. When I talk to people about this, something around food always comes up, usually with an emphasis on eating more vegetables. Given...
Spiced Delicata Breakfast Salad
Seasoning This salad is really meant to be paired with the spiced delicata squash bowl. I used the same seasoning and was hoping for using leftover squash. Of course, it doesn’t have to go that route. You can always make this recipe from scratch. One thing: you really should really make a larger batch of...
Homemade Harissa Paste | Component Cooking
When it comes to adding a boost to meals, I rely heavily on homemade pastes. Not only can you make them extraordinarily flavorful and vibrant, they often freeze well. The ability to freeze pastes means you can make a large batch, freeze in small amounts, and have these flavors available to you at all times....
21 Breakfast Recipes for the Holidays
I love a good breakfast, doubly so during the holiday months. There's something special about sharing a freshly brewed cup of coffee and delicious breakfast with people you might only get to see occasionally. My love of this also might stem from a deep love of breakfast. It always feels less fussy than holiday dinners...
Sweet Potato Galette with Chili Oil
This post is sponsored by Bob's Red Mill. There’s something wonderfully comforting about a galette. It’s perfectly imperfect. I’ve found over the years that while I’ll occasionally make a sweet version, I veer towards these savory galettes the most. This sweet potato galette takes a bit of work but the end result is a delightful...
Minestrone Soup with Brown Rice and Chickpeas
On a year by year seasonal basis, I go through phases. Some winter seasons, I’m all about pasta. Other seasons I’ve hunkered down and found my way around many different curry recipes. This season? It appears to be all about one-pot stews that warm (and also happen to be good with a solid piece of...
Rye Crepes with Maple Butter Pears
I’ll preface this recipe by saying if you’ve never made crepes, now is the time to start. I think it’s one of the best recipes to master because not only are they fun to make (my opinion) there are many different uses for these thin pancakes. I have a base recipe that I’ve found works...
Roasted Brussels Sprouts with California Fig Compote and Pecans
This post is a paid post with California Figs. All thoughts and opinions are my own. With holiday celebrations fast approaching, it’s always good to have delicious sides in your pocket. These Brussels Sprouts are a riff on my favorite maple-hazelnut Brussels. In this recipe, I use a fig compote (made with the help of...
A Vegetarian Holiday Meal Guide
There is nothing quite like holiday meals. Family, food, and conversation. However, it can be a extremely stressful trying to accommodate everyone’s dietary needs. Whether you’re going with a full plant-based meal or just hoping to get a dish or two to add to the table, this vegetarian holiday meal guide is here to help....
Acorn Squash Risotto with Farro
Popping in on this Friday to share the risotto that was recently the star of my dinner out to Casino Mine Ranch. Grace and I brainstormed that we wanted a rich and filling risotto as the main, with squash puree. She took it and ran for testing then with some back and forth, we ended...
Vegetarian Chile Verde with Garbanzo Beans
Chile Verde is a stew that is traditionally from Northern Mexico that made its way north in many different variations. As with most traditional chile verde recipes, this stew is usually heavily meat-based featuring pork that is cooked until extremely tender. Some versions feature few tomatillos but I love the brightness they add with the...
Spiced Delicata Squash with Amaranth and Garlic Yogurt
On the site, I try to balance quick recipes you can make for dinner and recipes that maybe push you a little more to explore different techniques or ingredients. I have to say, this squash dish is one of the favorites I’ve made in a long time. Everything just comes together in a delightful way....
23 Vegetarian Soup Recipes for Fall
One thing about living in California is that soup weather slides in almost unnoticed. We still have warm temperatures during the day but at night, it cools quickly. Sweaters come on, blankets come out, and dinners become a bit richer. Below is a solid start for my favorite soups, stews, and chilis. I didn’t mean...
Tofu Satay with Cilantro-Peanut Sauce
This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own. One of my favorite things about the holiday season is having parties where I can feed the masses. I love a good party, and most of the time I’m in the kitchen. This easy tofu...
Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing
This post is in partnership with California Grown. During the cooler months, I consume more sweet potatoes than I probably realize. I really can’t get enough. This dish is a solid side but if you’re me, you could easily eat it as a main. California Grown Produce Back in September I was able to tag...
Cabbage Noodle Bowls with Fried Eggs
Noodle bowls are one of those meals I’ll make time and again for myself. I almost always have some variety of noodles in my pantry and the vegetables can be almost anything you have available. Cabbage! One of the things I like about using cabbage is that I inevitably can’t resist at the market but...
Pumpkin Shakshuka with Feta and Pepitas
Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. There’s nothing better than creamy baked eggs, especially when the weather starts to get cooler. This recipe makes for a delicious breakfast but I actually love this recipe for dinner. Pair it with a side salad and some crusty bread (a must...
Loaded Potatoes with Spiced Chickpeas and Yogurt
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine. If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the...
Coconut Curry Carrot Soup
I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick. One note about consistency, as I’ve heard from a few people...
How to Make Herb Oil
When it comes to a meal, there are hundreds of ways you can jazz it up beyond salt. One of my favorite ways: herb oils. Beautiful in color, herb oils add a fantastic bit of flavor to so many recipes. I also love that herb oils are a great way to use up herbs you...
Cauliflower Fritters with Herb-Sunflower Spread
This post is sponsored by Bob's Red Mill. See below for more information. Maybe on day I’ll stop sharing fritter recipes but probably not considering we eat them almost every week. This fall version features cauliflower, rolled oats, and a lovely sunflower cream sauce. Fritters for every season I love having fritter recipes for every...
Spicy White Bean Stew with Arugula
When the weather changes, I start to really crave a big pot of beans. It’s really the most comforting thing I can think of (as long as there’s a bit of crusty bread). Pot of beans or stew? In this recipe, I’m toeing the line on whether or not this is just a pot of...
Sweet Potato Pear Pasta with Mascarpone
This post is in partnership with California Pear. I find seasonal food changes come in the form of pasta so this is no different. This pasta features half pasta and half roasted vegetables/fruit (yes, I said fruit). Add to that an easy ‘sauce’ of cheese and you’re ready to eat. Sweet potatoes, it’s time It...
What I Feed my Child (with Recipe Ideas)
I, not surprisingly, end up in conversations about food and kids. What will the child eat, what will they not eat, how do they experience new things. It’s such a heavy thing for parents because we want to do right by our child but it’s not easy (especially as they develop their own palate). For...
Zucchini Lentil Fritters with Spread and Extra Veg
I have another recipe that started as an instagram-only recipe but rightfully deserved a place on the site. Lentils are a staple in my kitchen and one ingredient that people always want more inspiration for (because you can only eat so much lentil soup!) Zucchini and other alternatives Obviously I realize zucchini season is coming...
Bulgur Tomato Frittata with Feta
I realize that by mid-September, the feel of fall is in the air. The temperatures are dropping, the trees are just beginning to change, and we’ve had months of summer produce. And yet, here I am, sharing a tomato recipe. I actually find this time of year magical. It’s the time when summer and fall...
Grilled Summer Veg Bowl with Kidney Beans
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine. Beyond the obvious (grains), there are a few rules I have for grain bowls. The first: get a solid protein. I’m using BUSH’S® Organic Kidney Beans for this bowl but any variety of bean is solid. Beyond...
Kitchen Reveal (with before and afters!)
This post is sponsored by GE Appliances. There are certain facts you probably don't know about me that I like to occasionally drop. Today's fun facts: I love a good before and after photo. I'm obsessed really. Also, I had a brief stint my freshman year of college where I thought about transferring out of...
Late Summer Pasta with Cream Sauce
If you follow me on instagram, this recipe might look familiar. If you don’t, you’re missing out! Occasionally I share new recipes and videos on instagram-only but as I way for people to not fully miss out, I’ll be sharing these recipes occasionally on the site. This recipe is a solid summer staple, primarily because...