This cake is inspired by a banana-walnut-honey oatmeal I used to make years ago. I use oat flour and almond flour in this recipe, which provides a breakfasty nutty taste while still providing an incredibly tender and moist crumb. Just like oatmeal, this is a forgiving recipe that you can customize with your favorite add-ins!
Read MoreThis is my twist on sun tea that uses Yerba Mate instead of black tea. I used maple syrup as the sweetener since it pairs really with with the roasted, smoky flavors from the Yerba Mate tea to make a complex, refreshing iced tea that I love sipping on throughout the day!
Read MoreOne of the newest additions to my spice blends is this Homemade Chili Powder. The flavor profile is warm, complex, spiced (but not spicy!), and with hints of Guajarati flavors that I love! I originally developed it for a 5-bean chili, but I’ve also been sprinkling it on top of squash and potatoes before roasting, mixing it into yogurt with a pinch or salt, and adding it to scrambled eggs.
Read MoreIf you are ever lucky enough to get carrots with their green tops still attached, don’t throw them away! This tangy, spicy, herby sauce is an amazing way to use the greens, and it complements the sweetness from the carrots so well. Finding ways to use all of the produce and minimize food waste always makes me extra happy.
Read MoreHappy St. Patrick’s Day! In the spirit of celebrating, I made vegan soda bread... for chocolate lovers! The subtle coconut flavor in the background, plus the classic combination of chocolate, orange, and almond makes each bite exciting and slightly different.
Read MoreHappy “Pi” Day!!! Instead of making traditional pie this year, I decided to go a healthier route and make pie flavored overnight oats. This way, Pi Day can last all week! The base overnight oats mix is the same in all of these, but the fruit and nut combos are inspired by some of my favorite fruit pies.
Read MoreThis multigrain mix is both stunning and delicious! The varying textures, flavors, and colors keep every bite exciting. It took a while experimenting with different grains and proportions, but I love the combination below and it’s become a staple in our pantry. The hearty, nutty flavor is really versatile so I use the cooked grains in all kids of dishes like grain bowls, stir fry, stews, fried “rice,” or even just plain with a little sesame oil and chopped scallions on top.
Read MoreBuffalo cauliflower is the star of this salad that ties together the tangy, spicy Buffalo cauliflower and creamy ranch dressing recipes that I posted last year.
Read MoreThis cranberry apple chutney is my twist on a Thanksgiving condiment. I like having a savory option in addition to my usual Pineapple Cranberry Sauce. The spices work so well with the tart cranberries and sweet apples. I’m planning to serve this with crackers and cream cheese, but it would also taste great on sandwiches, on top of grilled tofu, and as an accompaniment on a cheese board.
Read MoreI make this Ranch dressing to drizzle on top of my Buffalo Cauliflower. The mild, creamy dressing goes really well with the acidic spiciness of the buffalo sauce. It also tastes great as a salad dressing or drizzled on top of roasted veggies.
Read MoreHave you ever bought parsley for a recipe, used a few leaves, and wondered what to do with the rest of the bunch? This happened to me last week- and I decided to make this parsley pesto. It’s a perfect compliment to veggies, pasta dishes, salads and sandwiches! Aside from being really versatile, the lovely
Read MoreThree ingredients and minimal preparation means these stovetop blackened Brussel sprouts have taken over as our weeknight side dish of choice. With so little to hide behind, this technique for cooking the Brussel sprouts brings out amazing flavors and textures- salty, cripsy, deeply caramelized on one side, while being tender, juicy, and perfectly steamed on the other side.
Read MoreLast week’s ugly produce box came with a bunch of small onions and a gigantic fennel. With the chilly weather we are having, I was craving something nutty, toasty, and caramelly. I decided to make a quinoa dish with them instead this week. I wanted to keep the lovely roasted flavors as the highlight, so I complimented this dish with a light lemon dressing just to brighten it up a bit. I didn’t have any arugula or baby spinach, but I imagine it would taste great in this dish. I’d add it to Step 6- right when the quinoa is done- using the residual heat to wilt the greens. Please comment if you try this, or have other variations you want to share!
Read MoreMy sister introduced me to the Skinny Dipped almonds- and I polished off a whole bag in two days! Inspired by those, I decided to make my own version at home. I think I actually like these almonds even more than the Skinny Dipped ones- they are slightly saltier with a thinner, silkier chocolate coating. I toast the almonds, but you can make this with raw almonds too if you prefer that flavor. Since there are only a few ingredients, I highly recommend using good quality dark chocolate and salt.
Read MoreI love tahini in pretty much anything, so it’s no surprise that I also love black sesame seeds. As the weather turns cooler, I start to crave comfort foods… like black sesame lattes! I find black sesame seeds especially satisfying, and adding it to warm frothy milk (or non-dairy alternative) feels really cozy. Making a batch of this black sesame paste makes it really easy to add a slightly sweet and savory, toasty, nutty flavor to dishes. Besides the latte, I like adding this to a chia pudding, oatmeal, and rice porridge.
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