roasted carrots + rice w/ zingy turmeric broth
pin it! pin it! This simple bowl reminded me of why I actually started this site in the first place. With the emails, sorta silly mismatched dish piles, multiple attempts at a palatable goji berry sauce (one day I’ll get it) etc., this sort of reminder is a surprising ray of light. I may have overkilled it with turmeric-focused recipes here in the last while, so I hope you don’t mind another. When I was studying nutrition in culinary school, we had guest speakers from time to time. I honestly have no idea where that thing got to, but I still make a habit of eating sprouts as often as I can. So we have roots, sprouts, brown rice, and healing spices. pin it! Preheat your oven to 400 degrees F. Toss the carrots with some thyme, oil, salt + pepper. Meanwhile, heat the coconut oil in a small saucepan over medium-low heat. Place the roasted carrots and rice in a bowl. You might also like…
Thai-spiced Pumpkin Soup Recipe
This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Preheat the oven to 375 degrees and place the oven racks in the middle. Serves six. Print Recipe
Soups Worth Making
I'm just home from Japan - thanks to an efficient series of buses, trains, planes, and one fabulously upholstered ferry. The trip started in Tokyo, then on to Kyoto, eventually making our way to the incredibly special island of Naoshima. While I get unpacked and settled back in to my regular routine, I thought I'd do a quick round-up of a few of my favorite soups from the archives, the ones that really stood out, the ones I love to revisit. I love a good pot of soup, and (particularly) this time of year, make them a couple times a week. - A Simple Tomato Soup: Pictured here - A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg. - Pumpkin and Rice Soup: This was the pumpkin soup I made first-thing after arriving home from India last October - it has an herby butter drizzle and lemon ginger pulp. - Posole in Broth: My style of posole.
The magical air fryer: Mongolian Tofu + Seasoned Fries recipes
Let’s talk about my latest obsession. I bought an air fryer. Because, you know, I needed another kitchen appliance. For months I fought it, as I watched food photo after photo go up on Facebook featuring gorgeous fried food with the promise of no-oil or low-oil. Here’s what I know about air frying: A mechanical fan circulates the hot air around the food at high speed, cooking the food and producing a crispy layer thanks to the Maillard effect. Hot air frying is a new cooking technique that allows you to fry, grill and roast without the use of copious amounts of fat or oil. Just over two weeks ago on the Facebook group Power to the Veg! And, guess what? The fries / wedges tasted great. Okay, the next time I sliced the potatoes and tossed with just a wee bit of oil (no, I didn’t soak or pat dry, this is scientific research folks!). Now we’re getting somewhere. And from there I kept playing. Like these seasoned fries. But tofu. Tofu is what I really, really wanted to master. And then enjoy!
Creamy Broccoli and Kale Soup
Our bodies are really good at telling us when we need to slow down. It seems to me that our minds that are the problem… always thinking about what’s next, planning our to-do list, or scheming about some big project. This week my body has been telling me that it’s time to slooow down. Regardless of what you think your body needs right now, I think your body needs this soup. It is best served with sprinkle of salt and pepper over the top and a squeeze of lemon juice. Creamy Broccoli and Kale Soup Author: Sonnet Recipe type: Soup Serves: 4 Ingredients 1 Tablespoons olive oil1 medium yellow onion, diced2 garlic cloves, minced4 cups vegetable stock1 bunch broccoli, chopped (6 cups)½ bunch kale, chopped (4 cups)2 Tablespoons tahiniCoarse sea salt and freshly ground black pepper1 lemon, cut into wedges Instructions Heat oil in a medium pot over medium heat. You may also like... Sign Up For Weekly Updates Get Healthy Recipes & Inspiration Straight To Your Inbox -- It's FREE!
Food - Recipes : How to make French onion soup
Do You Need An Air Fryer ? 2 clicks
An air fryer might sound like a specialty kitchen gadget, but it has become the most-used appliance in my kitchen. Here’s how an air fryer works and why you should consider adding one to your kitchen arsenal.* What is an Air Fryer? Think of an air fryer as a speedy veggie roaster plus a deep fryer that doesn’t use cups and cups of oil. Related: 18 Oil Free Vegan Meals with 10 Ingredients or Fewer Between my air fryer and pressure cooker, I’ve barely turned on the oven or stove in the past two months. When you’re cooking in the air fryer, shaking the basket occasionally is important to prevent sticking and to cook your food evenly. Love This? Thanks for subscribing! Air Fryer Recipes When most folks think of an air fryer, they picture cooking french fries, but there are so many other cool things that you can make! We eat a lot of tofu in my house, and the air fryer cooks it up so beautifully! On the more decadent side of air fryer cooking, I love making these avocado fries.
Vegetarian and Vegan Curried Carrot Soup
nutritional information Serves 4 30 minutes or fewer Vadouvan spice, a French-style curry blend, lends a subtle heat to this soup. 2 Tbs. olive oil 1 20-oz. pkg. grated carrots (8 cups) 2 large leeks, light green and white parts thinly sliced (2 cups) ¼ tsp. plus ⅛ tsp. baking soda ½ tsp. vadouvan spice or curry powder ¼ cup roasted shelled pistachios, chopped Heat oil in large pot over medium-high heat. October 2012 p.30
