People often ask me how to make vegetarian meals that are filling. One of my go-to answers lately is this: put stuff in a tortilla. Roasted vegetables, beans, eggs, hummus… really anything goes when I’m making impromptu tacos. This winter, I’ve been especially into these hearty sweet potato tacos.
They start pretty basic: roast sweet potatoes and add black beans to your flour or corn tortillas. To brighten it all up I make a creamy sauce by blending avocado with lime and greek yogurt. When I don’t have yogurt on hand I’ll often make a vegan version with cashew cream (see the recipe for details).
Hi everyone, Jack here. The northeast is getting absolutely hammered with a snowpocalype, and when that happens, we know that most people just want to bundle up, binge watch some TV, and make simple, comforting dishes. So we dropped everything to get you a list of some of our favorite winter soups, stews, and a great hot chocolate drink. First thing’s first (pictured above) is our Spicy Black Bean Soup.
Creamy Polenta & Mushrooms is not only one of my favorite looking dishes but it combines two of my favorite things – creamy comfort food and mushrooms.
Want something hearty? Sweet Potato Vegetarian Chili is what you want.
If you’re snowed in but somehow have ginger, apple, and pumpkin, then the Ginger Apple Pumpkin Soup is right up your alley.
And if you’re snowed in with some chickpeas and a pile of veggies, then the Many Veggie Vegetable Soup gets the job done.
And finally, something warm and delicious to wake up to - Matcha White Hot Chocolate
Hi everyone, Jack here again. Super Bowl Sunday is right around the corner and you know what that means? Dip! Even though I’m not traditionally in love with avocado, I love the way Jeanine makes guacamole, and plus, nothing says “go team” like go-ji, right? Right?
Now you may be thinking “oh, Jeanine has Jack writing this because he’s a football man or something.” Well, I have to admit, team sports are not my thing. Three things that ARE my thing, and the reasons I’m manning this post, are super bowl parties, food dipped in other food, and goji puns.
This guacamole is as stealthfully healthy as a super bowl snack gets. The goji berries are a bit of a secret weapon here, as they plump up and become really tangy and sweet. The goji berries, mango, and lime really cut through the thickness of the avocado, making everything still feel light. Plus, the goji berries help to turn your super bowl snack into a super bowl super food.
Love those puns.
I didn’t grow up with deep-rooted Texas chili traditions, so for authenticity’s sake, I’m just going to call this one Hinsdale Chili. What’s Hinsdale chili you ask? It’s the one you get from the Whole Foods Market in Hinsdale, Illinois when it’s 5 degrees outside and you’re on your way to the airport. In that moment (last week), it was everything I wanted and needed – a hot bowl of stewy tomato, black bean & chickpea-y goodness.
I craved it again the next day so I recreated this pretty simple recipe using (mostly) items from my pantry: fire roasted tomatoes, black beans, chickpeas and a few tablespoons of smoky adobo sauce. This is a low-fuss recipe but it’s perfect for those nights when you just want something warm and comforting.
I topped Jack’s bowl with grated cheese and mine with diced avocado. This recipe makes about 4 servings but you could easily double it and freeze some for later.
I’ve never had a reason to make banh mi’s at home because some of my favorite places (Lulu B’s and Elizabeth Street) are right down the street. But suddenly daikon started showing up at the farmers market right next to the colorful carrots that I love – and I knew some homemade sandwich pickling was in order. If tofu isn’t your thing, you could go with some other type of meat – but since tofu is my thing, here we go…
I made a quick tamari-ginger-lime marinade for the tofu and seared it on each side until golden brown. Then I stuffed it into toasted baguette with mayo (you could use vegan mayo), pickled veggies, cilantro and a good squeeze of sriracha.
This recipe looks a little long but if you make your pickles a day ahead of time, you’re halfway there. This will make extra pickles so feel free to have breakfast banh mi’s (with eggs) the next day like we did. Or just store them in your fridge for salads, or sandwiches later on in the week.