I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon. Years later, guess we’re both super procrastinators, match made in heaven.
So is this. (Like that segueway? Yeah you do.) Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary. I mean, what’s not to love: it’s cheese sauce with quinoa. Twice cooked. That’s… that’s just nice.
The nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices. Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey. And crispy on top. Oh my I just got hungry again. Read more
When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
This truly is healthy comfort food. It’s vegan, loaded with vitamins, and full of plant-based protein (thanks to the skinnypasta), and is a combination of MACARONI AND CHEESE AND SWEET POTATOES. Mama mia!
I was inspired to think of a recipe that was healthy to keep up those New Year’s Resolutions, and I also wanted to make sure we replenish those vitamins that get squandered when we’ve been, uh, imbibing too much. I know I’m not alone thinking that this year has been a rather eventful one already, and perhaps to calm those nerves we’ve had a few glasses of wine? Just me? Buehler?
I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy. And sexy and delicious.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.