Creamy Polenta with Tempeh Sausage and Tomatoes Recipe on Food52. Chipotle Sweet Potato Noodle Salad with Roasted Corn RRR. SESAME GARLIC NOODLES W/ BROCCOLI, BASIL & CRISPY TEMPEH » The First Mess // Plant-Based Recipes + Photography by Laura Wright. Spiced and Seeded Multigrain Loaf & A Giveaway - Golubka Kitchen. Before I tell you about this bread, I want to mention that we are hosting an amazing giveaway for one KoMo grain mill this week, so be sure to read on for the details – it’s a beauty!
I have a friend who inspires me to no end (hi Ira!). When she comes over, we sit at my kitchen table for hours, exchanging stories and drinking way too many cups of tea. My husband is always amazed – what can we possibly be discussing for that long? Ira formally studied Ayurveda and has an amazing wealth of knowledge when it comes to a good wellness routine, so there’s one answer to his question. Veggie-Loaded Avocado White Bean Salad on Toast. + Harissa. This delicious Veggie-Loaded Avocado White Bean Salad on toast is an easy vegan lunch (or dinner!)
Recipe to try. Avocado-lovers, meet a pumped up version of "avocado toast. " Serve as an open-faced sandwich for a light and lovely lunch, or serve along side a spicy broth-y soup for a hearty dinner feast. The vibrant veggies and rich creamy avocado merge perfectly with nutty rustic white beans, and accents of citrus, white miso, cayenne and pepper. I call this recipe an "avocado salad" since (kind of like this recipe) it is creamy and thick, and perfect for piling on top of toasted bread. The dish. Nutrition estimate based on 3 servings per recipe.. Veggie-Loaded Avocado White Bean Saladvegan, serves 3 topping: harissa + fresh chives *I used Le Pain Quotidien harissa toasted bread (I used sprouted grain English muffins) note: obviously your can greatly tweak the ingredients in this recipe by trying different veggies, seeds, beans and even seasonings.
Directions: 1. Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms - Golubka Kitchen. I’ve found a new favorite weeknight meal that allows me to pack in as many different vegetables as I want, and, after the initial chopping, pretty much cooks itself.
I’ve been needing for something like this to come along, since we’ve been having some very busy times around here. Going through house renovations, book edits and a third grader’s school homework all at the same time is no piece if cake, while food easily becomes that much needed escape from daily stress. Quinoa Caesar Salad. November 10, 2013 Quinoa Caesar Salad by IsaChandra Serves 8 Total time: 45 minutes || Active time: 45 minutes Photo by Vanessa Rees “Put some quinoa in it.”
Half Baked Harvest - Made with Love. This is what I call summer cozy food.
Who says that because it’s summer we can’t have cozy food? Personally, I am all about the cozy foods. And yeah, maybe I love them just a little more come fall and winter, but summer needs a little coziness sometimes too. And this is that meal. And while this may feel cozy, it is actually lite and packed to the brim with summer garden veggies, so you can still have dessert or maybe even a margarita float (…or two if this Wednesday is really not being friendly to ya). Sweet potato noodle salad w/ creamy chipotle miso sauce » The First Mess // Vegan Recipes + Photography by Laura Wright.
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Pin it! Our Hawaii trip had two distinct halves. When we transitioned from the loud, polished, jam-packed, super-happening Waikiki beach over to a cute cottage on the north shore of Oahu, I started to feel like I was in my truest of true elements. You could get a smoothie loaded with superfoods almost anywhere. Every restaurant had a thoughtful and complete vegan option. Carrot, the Comeback Kid. Roasted carrot Junk Salad with edamame, goat cheese, and quinoa {vegetarian, gluten-free}.
When we lived in our little brown house on Monticello Drive, we had a family vegetable garden. I didn’t realize it then, but now I know that it was amazing. I suppose it was your standard spread, but everything grew big and in abundance: buckets of round, ruby-red cherry tomatoes, zucchini the size of baseball bats, a parade of curly-toed string beans, and so many fuzzy-flowered summer squash that we had to start giving them away. We also grew carrots, which were… less successful. I remember impatiently pulling them up from under the soil — always with disappointment. RRR. Summer Grain Bowls. – How Sweet It Is. Let’s just call this what it really is.
My Favorite Savory Steel Cut Oats. I know that the phrase “life changing” is tossed around way too much in food writing, and I know it sometimes rings hollow.
The only recipe I’ve ever shared that probably deserved those words in full was banana soft serve. Much as it’s tempting to deem every awesome new recipe a life changer, I’m wary about wielding the claim. But I must admit that savory oats have been sort of life changing for me this fall.