This pumpkin and kale chili is wonderfully thick and nutritious. The pumpkin adds a depth of flavor to this smoky chili, and the hint of thyme pairs perfectly with the chili powder and cumin. The kale, along with the other veggies, makes this a fall must have and with this making so much your freezer […]
Food
Recipe: Quinoa Salad With Pistachios And Currants
Quinoa Salad With Pistachios And Currants Ingredients: One pound of quinoa, cooked 1 cup of lime juice (add zest if using fresh) 2 ounces of finely chopped scallions 2 ounces of finely chopped Italian parsley 2 ounces of finely chopped mint 8 ounces of unsalted pistachios 2 cups of currants 2 cups of pomegranate seeds, […]
Recipe: Spaghetti and Wheatballs with Caesar Salad from Laura Theodore
Laura Theodore’s new cookbook Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites hits bookshelves today. With quick-to-prepare and gourmet-style dishes, Jazzy Vegetarian Classics features Laura’s original creations, such as vegan shish kebabs and cauliflower steaks with sweet pepper sauce, and other spins on time-honored favorites, such as spaghetti and “wheatballs” and decadent chocolate-ganache cake. Along […]
Recipe: Mango Buddha Bowl
Summer seems to have come a little later to the South Eastern US this year, and all the sunshine and heat has me craving all kinds of summery foods. Especially mangos. I love the juicy, bright flavor of a nice mango, and it makes such a great addition to a summertime salad. This hearty salad […]
Recipe: Sweet Potato and Yellow Split Pea Soup
Sweet Potato and Yellow Split Pea Soup Ingredients: One pound of yellow split peas One large chopped onion (I use the 10 ounce bag, precut from Trader Joes) One pound carrots, sliced One celery heart, sliced (you can actually buy mirepoix, celery, carrots and onions already chopped at TJ’S) 2 Large Sweet potatoes , cubed […]