This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I'd update my list of favorite recipes and ideas from the archives.
If you're invited to a potluck this winter, consider bringing this. I first published the recipe over a decade ago, and still cook it regularly for a whole host of reasons.
Hi everyone, I thought it might be helpful if I posted a round up a handful of a few of my favorite vegan Thanksgiving recipes.
Ten years ago, my friend Nikki shared this recipe with me. She described these sweet potatoes as a sweet potato mash, but with a twist - they get creaminess from a generous splash of coconut milk, crunch from toasted coconut and macadamias, and a kick from freshly grated ginger.
This is one of my favorite ways to cook green beans - five ingredients, one skillet. Now I know some of you are married to your traditional way of cooking green beans, but, if you are in the market for a new version, give this recipe a go.
I posted these mashed potatoes years ago, but(!), seeing as mashed potato season is just around the corner, I thought I'd update them with a few notes and suggestions.
Palak paneer is power food. When translated literally it means spinach (palak) and cheese (paneer) - the two primary components.
I thought I'd share my all-time favorite brussels sprouts recipe with you. It's a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch.
Delicata is the lazy cook's winter squash. The sole squash I'm able to square off with in breezy fashion.
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf.
I went down the Halloween cocktail rabbit hole the other day, and (wow!) there are some spooky, wild drinks out there.
Classic cocktail enthusiasts might want to look away. This is my take on the Dark n' Stormy cocktail from the Bahamas (which is a trademarked mix of Gosling rum, and spicy ginger beer).
The wall of energy bars being sold in just about every grocery store is pretty astonishing. The problem I have with a lot of them is their highly processed ingredient lists.
Let me start by saying, this was initially called Black Tahini Hummus, but once we started in on the goth hummus thing, it stuck.
Last week, on Instagram, I posted an on-the-fly, super-quick pasta dish I made for lunch. It was cute, little, elbow pasta tossed with the last of a jar of pesto, a few handfuls of baby kale, toasted pumpkin seeds, and a shower of lemon zest.
Pasta night is often the quickest way to get dinner on the table with minimal effort. The end of a long day?
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. That's just how it needs to be.
Figs are everywhere right now and they're great to bake with. Figs in focaccia, figs in quick breads, and figs in coffee cake - both fresh figs and dried are fair game!
To make great nougat, you really need to have a plan. You have to be legit focused. And(!), consider yourself warned, there are going to be a few minutes when you can't answer the front door, or even look at your phone - boiling hot sugar is no joke.
There's an art to creating a beautiful pie crust, and it doesn't have to be intimidating. If you're looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations.