Happy Saturday!

Here’s what we’ve got on this week’s meal plan:

  • homemade vegan chorizo tacos <— LYFE
  • coconut curry vegetable soup <— pass me a bowl please!
  • chickpea and veggie stir fry <— the EASIEST meal. I swear.
  • crockpot mushroom, barley, and lentil soup <— yaaasss to a mid-week crockpot meal
  • sweet potato, quinoa, and veggie enchilada bake <— just put enchiladas in the name and I am SO there

Happy eating!

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A bright blueberry almond lemon cake that serves equally well for breakfast as it does for dessert. It is light, refreshing, and will have you going back for just one more bite.
Blueberry Almond Lemon Cake

Just leaving this here in case you want to eat a little bit of sunshine today.

It is INSANE, but in kind of a minimalist way. Like, if you KonMari-ed all of the quickbreads you’ve ever eaten, I highly suspect it would turn out to be this blueberry almond lemon cake. IT’S JUST SO SIMPLY PERFECT with no frills or superfluous add-ins.

Perfect for this girl who is living on the minimal amount of sleep/day compatible with life. (Thank you almost-three-year-old waking up at 4:45 AM to “make me a snack for lunch” – ???!!!???)

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A spicy hot version of vegetarian mapo tofu served with spicy stir-fried swiss chard. Delicious over a bed of rice.
Fiery Vegetarian Mapo Tofu with Spicy Twice-Cooked Chard

We’ve been living in this same apartment for coming on two years and I am still not satisfied with the Chinese takeout options in our neighborhood.

I know what you’re thinking.

In New York City?!?! HOW IS THIS POSSIBLE. It’s, like, where Chinese takeout was born.

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Nothing like a little bit of FLU in the household to set you back on all of your life things. So far Remy is the one and only person who has had it and I am crossing my fingers that it stays that way. She is FINALLY afebrile and so I’m hopeful.

Anyway, so that’s why things have been a little quiet around here. I have such a backlog of recipes to share with you all but first here’s this week’s healthy vegetarian meal plan! We’ve got:

  • The BEST lentil soup (sluuurrppp)
  • caramelized onion spinach avocado quesadillas (hi. yes please.)
  • black-eyed pea stew with green herb smash (that green herby smash, tho)
  • veggie chili (so cozy!)
  • chickpea fajita bowls with cilantro lime pesto (so meal prep perfect!)

Happy eating!

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A simple side dish of roasted carrots that are spiced with rose harissa and tossed with juicy pomegranate seeds just before serving.
Roasted Carrots with Harissa and Pomegranate

Every time I buy an Ottolenghi cookbook, my initial reaction is a feeling of consuming compulsion to cook my way through every page in the dang thing. If you own one, then you know exactly what I’m talking about. If you don’t own one…well, GET THEE TO A BARNES AND NOBLE.

STAT.

He’s now going on seven cookbooks, each with 100+ recipes, so you can guess how well that’s going. I was doing okay with the Plentys until a certain child came along, initially wreaking havoc on my tastebuds while still in utero, and then on my cook/work/life balance once evacuated. Let’s just say that “easy, weeknight, toddler-friendly” recipes are not his forte.

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Happy Saturday, friends! Here’s what we’ve got on this week’s meal plan:

  • beet patties with vegan tzatziki (that purple, tho)
  • one-pot baked paneer with chickpeas and spinach (throw out those takeout menus!!)
  • thai curry soba noodle bowls (slurp!)
  • EASY vegan black bean burgers (yaass)
  • 30 minute Thai green curry (done and DONE)

Happy eating!

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