I’ve found that eating a bit healthier doesn’t need to involve a major overhaul to everything, all at once. In fact, it’s much easier to make small changes overtime. I think this logic is great for eating more plant-based meals. Start small and start easy. This spicy peanut sauce noodle bowl is one of my…
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Miso Butternut Squash Soup with Millet Cream
There is nothing more satisfying than cracking open a new cookbook and feeling overly inspired. It’s not an easy feat because repeating the wheel in plant-based cooking happens a lot. I love this miso butternut squash soup because of the hidden creaminess, made from millet. In the cookbook Everyday Whole Grains, the author makes a…
21 Kid-Friendly Vegetarian Recipes
One question I get often is, “What do I feed Mack?” Feeding a toddler can be choppy waters to navigate. We started out with a not-so-picky eater but as he gets older, he is becoming quite opinionated. And so I thought I would share a few recipes from the site that help bring us all…
Rye Pancakes
In the opening of The Homemade Flour Cookbook, before diving into all the different flours, I share a pancake recipe. It’s a generic recipe but there’s a solid reason behind it: it’s one the best way to test the flavor of flours. Pancakes are forgiving and the perfect way to see how flour flavors will…
White Bean Gnocchi with Cauliflower and Cream Sauce
Post sponsored by La Crema. See below for more details. At least once a week, I shoot for having a date-night-in type of dinner. Most evenings we eat with Mack but occasionally I wait until he’s in bed and cook a non-toddler friendly recipe. I pour myself a glass of wine (in this case, La…
Cilantro Sweet Potato Tostadas
Ever since having a child, I’ve noticed small changes in the way I cook. For the most part, Mack eats everything that we do (sans most salt). He polished off these chili lentils, this barley risotto, and even this lentil pilaf (much to my surprise). The small changes come in individual items, like mashed sweet…
Vegetarian Comfort Food Recipes
I like to think that the vegetarian comfort food I make is a direct mashup of my midwestern upbringing and my current California state of mind. They are meals that are (or feel) rich and are rooted in many recipes I knew as a kid. However, the recipes are heavy on fresh produce. The result…
Cracked Einkorn Porridge with Stewed Blood Oranges
Having grains in your pantry gives you an arsenal of ingredients to use. One grain can be used in many different forms. For example, einkorn is a delightfully chewy whole grain that also makes a beautiful wheat flour. However, I like the in-between state. A state where the whole grain is pulsed in a high-speed…
Tandoori Cauliflower Wrap
Post sponsored by Flatout Flatbread. See below for more details. I’ve not been shy about how important I feel vegetarian cooking and spice go together. While I love a simple roasted vegetable tossed with olive oil and salt, there’s also something to be said for a vegetable that is heavily spiced. This tandoori cauliflower is…
Butter Butternut Squash Pasta
Pasta is a weekly affair around our house. It’s always a bowl full of vegetables tossed with whole wheat pasta and a drizzle of some sauce. This butternut squash pasta has long been a staple during the winter months. It’s not a sauce-heavy pasta, but the flavor is so good, I never miss the sauce….
Sweet Potato Polenta with Fried Eggs
Some of my favorite dinners are ones that could easily be served for breakfast. In my mind, the act of putting an egg on something means it’s ready for breakfast. This sweet potato polenta is one of a couple recipes I’ll be sharing that uses sweet potato puree. It’s easy to make and can be…
Black Bean Tacos with Avocado
We have a dinner rhythm to most every week. Thursday nights are pizza night while Friday’s are often leftover vegetables tossed with pasta. Sometime earlier in the week is taco night. We make up guacamole and make homemade tacos or enchiladas. It may be one of my favorite dinner nights. These black bean tacos are…
Sweet Potato Hash Egg Skillet
It’s around the beginning of February that I start to lose interest in winter produce. I’ve been eating squash and sweet potatoes for months and in California, the weather is turning to spring. We still have a bit of time before spring produce hits the market which means more creative winter recipes. This hash egg…
Quinoa Potato Cakes
Post sponsored by Bob’s Red Mill. See below for more details. Our bottom drawer of our kitchen island is dedicated to potatoes of all kinds. At any given time I keep a handful of sweet potatoes, Yukon gold potatoes, and Russet potatoes on hand. I’ve found I can pretty much make any type of meal…