Hola friends! My buddy Kaigler (Кирилл) from Russian camp came to Madison for the weekend allll the way from Kentucky so I decided to spice things up (pun so very intended) with a Mexican treat. I decided on empanadas (flaky, buttery crust with a spicy warm filling? Sí!) but wanted to give…
Sunday night my close friend Barbara and I hosted what I called a “Barb-B-Q” at her house (the weather was too cold for our planned cookout but our indoor extravaganza was t-t-tasty and super fun timez nonetheless). I made Creamy Tomato Basil Pasta, Spicy Rainbow Rice and Beans, a…
Out of all of the things I’ve made so far, this has got to be my favourite and that says a lot! This is one of the best carrot cakes I’ve ever had, even if i do say so myself :) On top of how amazing it tastes, it’s so easy to make and it’s actually healthy! It’s dairy, sugar, gluten and cruelty free. What’s not to love? Now hurry up and make it because it’s AWESOME!
It’s Wednesday night—what’s for dinner? Something quick and tasty, cause you are probably tired from work or school, or whatever it is you do on hump-day (I had the day off and I’m soo tired from lounging and watching Mad Men). Don’t worry, I got you covered. Vegan chili cheese dogs—yes please…
I would really love a vegan chili dog for dinner tonight. Thank you.
Preheat oven to 425°F. Melt spread in a medium skillet. Add onion and cook over medium heat in a skillet for 10 to 15 minutes or until soft and lightly browned. While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap. Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed. Let cool slightly, then cut in half and carefully scoop out potato leaving a 1/4-inch shell. Mash potatoes, then stir in cooked onion, yogurt, garlic salt and pepper. Place potato skins on a baking sheet and fill with mashed potato mixture. Bake for 20 minutes or until tops are lightly browned.
Mediterranean Hummus Twice Baked Potatoes Stir 1/2 cup prepared hummus, 1/3 cup diced roasted red bell peppers and 1/2 teaspoon smoked paprika into mashed potato mixture and spoon into potato skins. Bake as directed above and top with slivered Kalamata olives, if desired.
Prep Time:30 min Cook Time:45 minServes:6 to 8 servings
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
This is pretty much how I always make my lentils, without pureeing.
I had a request from a friend (ellie-baby) for a great vegetarian chili recipe. This is a great one, because no matter what you have in the refrigerator, you can always make it work, and it still tastes like chili. I had a random hodge-podge of squash, leeks and carrots, and still ended up with…
Okay now you might be thinking, quesadillas are not vegan! Well please allow me to introduce you to No-Queso Quesadillas. I first heard of the idea from Colleen Patrick-Goudreau over at Compassionate Cooks. She has a recipe in her awesome cookbook, The Vegan Table. I just winged it though….