I held a Moroccan-inspired feast the other night for some good friends. All the dishes I served were infused with the warm spices of Morocco. Perfect for the cold nights in Buffalo right now. Oranges, carrots, cumin, turmeric, golden raisins, and curried cashews graced this creamy salad. If you want to pack in the antioxidants…
Indian Spiced Sweet Potato Latkes: Gluten Free & Plant Based
It’s that time of year for sweet potato pancakes, otherwise known as latkes. Latkes are eaten as a celebration for the miracle of Chanukah. The miracle of Chanukah is a commemoration of when the 2nd temple in Jerusalem was destroyed. The light that is supposed to burn in the synagogue needed to be kept alive….
Quinoa Miso Salad With Lentils, Roasted Butternut Squash & Cranberries
Looking for a protein packed side or main dish for your Thanksgiving table? This is it! So colorful, so healthy-you will want this for all your holidays! This salad does take several steps to prepare, but the final dish is worth it! You can make all of it ahead of time and assemble the day…
Miso Lentil Salad With Roasted Root Vegetables
This recipe came to me as a task assignment for a plant-based cooking course I’m taking (www.rouxbe.com). The assignment was: create something with a starchy vegetable and some greens. I had just harvested a bin of carrots, beets, kale, and some surprise parsnips (I had forgotten I had planted them!). So of course, they showed…
Garden Fresh Ratatouille
It’s nearing the end of our garden and we brought in a killer harvest of eggplant and tomatoes. While I plan on roasting some to freeze, I did make a great batch of this ratatouille, as well this great tomato eggplant and cauliflower stew. Eggplant has a meaty texture to it and takes on other flavors…
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