Endive is a great spring vegetable. I love the bitterness of the endive, which is not too powerful. I simmer the endive in broth and balsamic vinegar until it gets soft and the liquid makes a thick syrup that I drizzle on top. The sweet balsamic glaze pairs very well with the slightly bitter endive.
Cauliflower rice is all the rage and I had been trying my hardest to get on the bandwagon, but hadn’t yet fallen in love with the taste, until… I stumbled upon this cooking method. This recipe was inspired by a vegan meal in a box that my sister sent me through Green Chef, a local box of the week company. This recipe mixes cauliflower rice and short grain rice, to make an earthy, cauliflower flavored risotto. It is topped with some BBQ tempeh and a delicious scallion, peanut and ginger relish. The combination is a flavor burst!
This bowl is a bit of an adventure, inspired by a vegetarian cookbook gifted to me (thank you Elke!). It starts with a base of quinoa, and is topped with flavorful and spicy black beans, earthy sautéed mushrooms and leeks, creamy avocado and lime and fried plantains! Be sure to buy ripe sweet plantains that are yellow and brown, not the green ones that are very starchy. Make sure to serve with lots of lime wedges, and some salt to sprinkle on top. The lime brings it all together!
This Indian classic can be made at home for your whole family to enjoy. The creamy spinach with the Indian flavors of turmeric, coriander and cumin, is a comforting winter supper. If you are feeling adventurous, try making the paneer at home the night before. (Adapted from Aarti Sequeira)
This is one of my favorite middle eastern street foods. There is nothing like a warm pita, stuffed with crispy falafel balls, crunchy fresh Israeli salad and tahini. You can, of course, add a myriad other toppings, like spicy sauce (harif), pickled turnips and fried eggplant, but this recipes goes for that bite of simple and delicious authentic falafel. (Adapted from Joan Nathan)
Friday, 09 February 2018 by Julie Lieber
This pasta is all about simplicity. Front and center in this recipe are the nutty flavor of the pecorino romano, the bite of the black pepper along with the great chew of the spaghetti. Since there are only a few ingredients, use your favorite pasta and the most flavorful cheese you can get. (Adapted from Cooks Illustrated)
This recipe is for salad lovers out there who dream about a hearty salad for dinner. The barley is nutty and chewy and coated with a sweet and bold Mediterranean spice mix. Combined with the salty feta, tangy pomegranate seeds and scallions, this salad brings together lots of great flavors and textures. This is also a great dish to bring to a potluck! (Adapted from Cooks Mediterranean Cooking)
Sunday, 04 February 2018 by Julie Lieber
I normally associate lasagna with summer veggies. This is a great winter version, that uses butternut squash, Kale and mushrooms along with the warm flavors of nutmeg, sage and thyme to create an earthy and filling lasagna to be enjoyed as the snow falls and summer is a distant memory.
This bowl brings together some southern BBQ favorites: Coleslaw, sautéed greens, BBQ- with a twist… its vegan! Instead of BBQ beef, this recipe features BBQ tofu cubes. The base of the bowl is nutty and chewy farro, and you top it with a mix of colorful BBQ classics.