I made a half batch of these cookies, which was clearly a mistake. I ate the last one for breakfast this morning and I could really go for another one right about now. Chewy, oaty, nutty… slightly sweet and warmly spiced… it’s the kind of cookie that’s just healthy enough to get by as breakfast but would be even more perfect as a 2pm snack. If only…
This recipe is just slightly adapted from Amy Chaplin’s book At Home in the Whole Food Kitchen, which is hands down one of the most beautiful cookbooks I’ve ever held. I’ve been a fan of Amy’s for the longest time – among other things (like being Natalie Portman’s private chef), she’s the former executive chef of Angelica Kitchen, a vegan restaurant in NYC that I’ve adored for years. The book is full (really full) of vegan and vegetarian whole food recipes and ideas. Some great basics like miso mayo, homemade curry powder, and homemade kimchi to brownies, cakes, pies, stews, curries, pastas, and beautiful noodle bowls.
One page is prettier (and more delicious looking) than the next – I had a hard time deciding which pages to show you but here are just a few of my favorites.
I have a love/hate relationship with farro. It takes forever and quinoa is quicker but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized but I happened to have made farro the day before my Farmhouse vegetables arrived so here we are… a grain salad with more veggies than could fit onto the subject line of this post.
The basic components are roasted sweet potatoes, peeled carrot ribbons and diced apples with a decent amount of greens worked in too. (I mixed kale and salad greens together because that’s what I had – feel free to use one or the other if you don’t have both).
Sweet, salty, crunchy, nutty… we ate this for dinner and then I ate it for lunch the next two days in a row. This would be a pretty addition to your Thanksgiving table and most of it can be made well in advance (see my make-ahead notes below).
We’ve left the house exactly two times in the last two days. It might not be snowing here like it is for many of you – but its rainy, cold and miserable. Which means it’s the perfect weather to stay in and make soup! Here are a few of my favorites (pictured above):
Chickpea Miso Noodle Soup / Spicy Black Bean Soup
Tomato Chickpea & Coconut Soup / Curried Sweet Potato Soup
…and a few others that have me thinking warm thoughts:
Roasted Carrot and Fennel Soup on Sunday Spent Cooking
Amy Chaplin’s Kabocha Squash + Chestnut Soup on The First Mess
Cream of Broccoli & Cashew Soup on My New Roots
Ribollita (Tuscan Vegetable Stew) on A Couple Cooks
The New Yoga Pot on Green Kitchen Stories
Sopa Verde De Elote on 101 Cookbooks
Roasted Red Pepper Tortilla Soup on Cookie and Kate
Mushroom Soup with Legumes & Buckwheat on Hortus Cuisine
Curried Yellow Split Pea Soup on Sprouted Kitchen
Hi, my name is Jack and I have a problem. A mashed potato problem.
It started when I was a child. Every holiday with my dad’s family, the mashed potatoes came out and it was a frenzy. My uncle Billy, my grandfather and I would load up, devouring what seemed like a truck full of mashed potatoes. Usually, I would end the meal with a plate of half eaten mashed potatoes and sadness that I could never finish them all.
Fast forward to today. Today I have a lovely wife who makes wonderful, healthy food – all full of vibrancy and flavor. But there has always been a bit of a hole in my heart that only mashed potatoes could fill. So when Jeanine told me that we were making mashed potatoes, I was both excited and hesitant. There had to be a catch, and there was – cauliflower.
My fears were soon assuaged when we tried it. We mixed (roasted) garlic, olive oil and 1 part cauliflower puree with 2 parts potato put through a ricer.
What we ended up with were some of the smoothest, lightest clouds of mashed potatoes ever. In spite of the lack of “butter lake,” I’m officially a convert. I still ended up overly full and staring at a
plate bowl of half eaten potatoes, but happy to know that they’re back in my life.
Click here for more vegetarian Thanksgiving recipe ideas.
It’s getting to be that time of year again. I don’t know about you but I’m the laziest holiday shopper ever. In fact, Black Friday crowds at the mall might be one of my biggest phobias (followed by cruise boats and pulp, in case you were curious).
If you’re anything like me, you’re going to love using Keep. Here’s how it works – you set up a profile and curate Collections. I’ve filled mine with tons of my favorite food and kitchen finds (the items pictured here & more). You can follow me and I’ll follow you, and together we’ll inspire each other with gift ideas.
Keep has some handy features. For example, it’s easy to see if an item has gone out of stock and it’ll even alert you when things go on sale.
The best part is that you can make all your purchases, from any store, in one shopping cart straight from the Keep App. No lines, no extra passwords, no typing in your credit card number five gajillion times.
I, for one, will be doing all my holiday shopping from the sofa this year.
Click here to check out my Collections and click here to download the app.
This post is sponsored by Keep – thank you for supporting the sponsors that support Love & Lemons. As always, all words and opinions are my own.