I feel like the key to a solid, quick dinner is in the sauce. There are endless combinations of grains, beans, and vegetables once you get sauces involved. Plus, this is something my entire family can easily agree on: you can never had too many sauce ideas. Enter in this easy herby hemp sauce. I…
component
Roasted Tomato Sauce + 3 Ways to Use it
Every summer, I try and keep a couple cherry tomatoes plants alive. I use cherry tomatoes more often that not (any color/variety will do). They are a great snack, perfect on salads, and as you can see, wonderful in a sauce. This post is all about a super simple roasted tomato sauce that I use…
Spiced Pinto Beans | Cooking Component
I think one of the biggest changes in how I cooked beans came when I read from someone that you should treat beans like you were making a broth. If you’ve ever made a stock or broth, you know it’s fairly simple but using quality ingredients (and a lot of them) makes the broth. And…
Chili Roasted Broccoli | Cooking Component
We roast broccoli on a weekly basis during the cooler months. It’s a perfect go-to base when I’m not sure what I want to make for dinner. I now make two batches (one with heat and one without) but both work well in a myriad of meals. I make an extra large batch to use…
Roasted Butternut Squash | Cooking Component
When it pertains to vegetarian essentials, roasted butternut squash is key during the winter months. One match of squash can form the basis for endless meals. Of all the things I could share, I realize butternut squash can feel rather boring. But it’s that important.I use butternut squash is almost every way imaginable. So, I…
Peanut Sauce | Cooking Component
This sauce is one of those “you could buy it from a bottle but don’t. Just don’t.” recipes. Peanut sauce has roots in many difference cuisines but more often than not, I see it served with generic spring rolls at restaurants. This is a tweaked version I’ve been making for years and it’s out of…
Roasted Carrot Puree | Cooking Component
It’s no secret that I love roasting vegetables. The sweetness that comes from the caramelization is quite apparent in carrots. This puree is often on hand during the cooler months. Carrots are fairly inexpensive and there’s really so much you can make with a solid carrot puree. This puree is fairly hands-off, just a bit…
Millet Polenta | Cooking Component
When I was writing The Homemade Flour Cookbook, I stepped far outside my comfort zone. I had worked for a year at a bakery and for a solid part of that time, was the sole baker in their dedicated gluten-free kitchen. Thanks to this experience, I was no stranger to all of these flours. But…
Spiced Zucchini | Component Cooking
Even though it’s officially fall, my refrigerator still has quite a bit of summer produce- especially summer squash and zucchini. And so, I thought it was time to share one of my vegetable-based components: spiced zucchini. It’s simple and is the perfect companion to grain bowls, quesadillas, and eggs. I typically roast vegetables but the…
Chimichurri | Cooking Component
We are a sauce family. It’s one of the food items my husband is most opinionated about. He’s usually a sport with most things I make but his top complaint is when something doesn’t contain a sauce. Because of this, sauces make up a large portion of my component list. Like this chimichurri verde, most…
Romesco Sauce | Component Cooking
Of all the components I’ve shared so far, this romesco sauce recipe is my favorite. It’s an easy sauce/spread that’s made from a few simple ingredients, primarily roasted red peppers. If it’s summer, I recommend making your own roasted red peppers but during the cooler months, jarred roasted red peppers sustain me. Romesco’s smokey flavor…
Olive Tapenade | Cooking Component
My first experience with tapenade was on a cheese sandwich from a local shop in my small hometown. My mother was the first one to discover this sandwich and I was still new to enjoying olives. However, the salty flavor from the olives with the creamy cheese quickly became a favorite of mine. From there,…
Multigrain Pilaf with Quinoa, Millet, and Teff | Cooking Component
Have you ever watched a toddler try to eat whole grains? Or better put, cleaned 90% of those grains from the floor? This is, essentially, how I came to this component. I typically toss my son’s grains with a bit of sauce to make them stick together but I wanted a mixture that was the…
Pecan Chickpea Crumble | Component Cooking
Early on, when I was vegetarian but not cooking for myself, I found frozen veg burgers to be my friend. Were they wonderful? No. Were they easy? Yes- especially for a busy college student. I found that beyond burgers, I could crumble the burgers on a salad or grain bowl with ease. This was a…