A hearty easy weeknight kidney bean curry.
I mean, I’m pretty sure my husband and family think I’m joking when I REPEATEDLY and NOT ANNOYINGLY AT ALL tell them that I could eat Indian food every day, every meal of my life and not be mad about it.
And because my Indian food cravings are more of an all day every day, weeknights-not-excluded phenomenon I *had* to go and find a curry that can be made in 30 minutes out of mostly pantry ingredients.
It’s real. It’s here. We’re doing it!!!!
A surprisingly craveworthy lentil salad topped with roasted caramelized tomatoes and brie.
If I had a penny for every time I pass over lentil salads in vegetarian cookbooks (and food blogs), I’d be a rich woman by now.
Just being honest!!!!
Happy Saturday! I’m working this weekend (BOOOOOOOOOOOOOOOO) but I’m trying to keep an open mind and not be too pessimistic about it, can you tell????
We have a fabulous seasonally inspired healthy vegetarian meal plan for you to incorporate into whatever you’re up to this weekend! Here’s what we’re cooking:
Happy eating!
A hearty brunch of stewed herby spinach eggs made by simmering eggs in a cream and spinach mixture that gets topped with a spicy herb and pickled onion garnish. Best served with smoked salmon and a hunk of bread for soaking up all the creamy liquid.
Back, back way back in the BR (Before Remy) era when I had free time and energy (not that I appreciated any of it, oh how I could smack my former self) I really thought I would write a vegetarian cookbook on brunch.
It was a total pipe dream, I didn’t have a publisher or an offer or anything like that. But it’s my favorite meal of the day and as far as I know there’s really no vegetarian brunch bible out there, so I went with it and let my imagination run wild. I made lists and lists of recipe ideas, even tested some of them out, came up with a name for the imaginary book. But then, you know, life happened including: morning sickness, internal medicine residency, 24 hour calls, having a child who hates sleep, etc etc and suddenly working on my imaginary cookbook just seemed like less of a priority compared to, say, showering.
A hearty fall roasted cauliflower and farro salad with pistachios and pomegranate. Every bite features a diverse mix of flavors and textures that will keep you intrigued so you’ll just keep coming back for more.
A few weeks ago I was smacked in the face (literally if you count how often I get kicked by a certain toddler at night) with the realization that we’ve been eating a lot of white rice and way not enough whole grains. It came when I placed a plate with either quinoa or farro or brown rice in front of Remy and she screamed “NOOOOOOOO!!! I want REAL rice” (ie white rice).
OMG that kid is too much. But also, I’ve created a monster.
This Concord grape and goat cheese pie is truly unique – it has bold grape flavors that get tempered by a creamy layer of goat cheese at the bottom of the pie crust. Best served with peanut butter ice cream.
Allow me to introduce you to my arch-nemesis, the Concord grape:
I love you. I hate you. Let’s be best friends.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
