We’re en route to snowy Chicago today and I’m trying to think warm thoughts. Yes, I grew up there, but I’m such a baby about winter. Scraping car windows, not being able feel my fingers & toes – I did it for years & it’s just not my thing.
BUT I’m excited to spend a little time with my family, eat some good food, and probably cook a little. On the menu, obviously, will be warm food like this hot & hearty vegetable-packed soup.
This minestrone is a little less than traditional – it’s in between a soup and a stew, and it’s a little heavier on the vegetables and lighter on the noodles. It’s packed with good things like cauliflower, kale (and kale stems!). It’s especially good with the hemp seed & kale pesto I posted yesterday.
Sending warm soupy vibes!
I freaking love pesto. I make it all the time – usually with any herbs, greens, nuts, or seeds I have around. I like to swirl it into my soups, top it onto my eggs, or dollop it onto big salad-ey grain bowls. While there are one or two (or twelve) pesto recipes on this site already, I really love this version, so I think there’s room for one more.
Before I started the blog, I would have never imagined just how many people are allergic to nuts. So in the spirit of the healthy new year, this tasty pesto is dairy free, gluten free (obviously), and nut free with omega-rich hemp seeds in place of the nuts. It’s also basil-free because, well, it’s winter and basil is hard to find.
Make this and store it in the fridge for up to 5 days – put it on anything & everything (or use it in one of these recipes!)
Happy new year! I hope you’re all having a lovely holiday weekend.
I have some exciting things planned for 2016 (like our book! more on that soon). But first, I thought it would be fun to share what all of your favorite recipes were over the past year. These 10 recipes topped the analytics, but also ranked high in “I made this and loved it!” comments that were either made here on the blog, in social media, or told to me in person. And always – let me know if there’s anything you would especially like to see in 2016!
#1: Spaghetti Squash with Kale & Chickpeas (pictured above)
Even though spaghetti squash is decidedly not spaghetti, this is a delicious go-to winter recipe, especially if you’re trying to eat a little lighter in the new year.
#2: Butternut Squash, Kale & Quinoa Stew
A one-pot hearty dinner for a cold night – even better for lunch the next day.
#3: Seared Tofu Banh Mi’s
And here I was thinking you didn’t like tofu but this made it to #3! Do you want more tofu recipes?
#4: Sweet Potato Avocado Tacos
All my favorite things – wrapped in a tortilla.
#5: Kale Salad with Avocado Tahini Sauce
Dark leafy greens + a creamy tangy dressing. A perfect way to start 2016.
#6: Creamy Vegan Corn Chowder
A hearty & spicy stew, made of sweet corn & thickened with potatoes. No one will know this one’s vegan.
#7: Jalapeño Cauliflower Shells & Cheese
This one started as an instagram and soon became an insta-favorite.
#8: Spicy Mango Avocado Rice Bowl
A light and bright bowl with black forbidden rice – I could go for this one for lunch right now…. mmm.
#9: Vegan Chocolate Chip Cookies with Coconut Oil
A sweet little treat – although I also really love these cookies too.
#10: Curried Avocado Chickpea Salad Sliders
Is it picnic weather yet?
Happy (almost) new year and also – happy citrus season! If you were thinking “hmm… maybe margaritas for new years eve this year?” then you’ve come to the right place. Well almost.
I originally planned to make a version of my go-to pomegranate cocktail when these sweet ruby red grapefruits showed up in my Farmhouse box last week. It was a lovely surprise because, well, I’ve been over-doing it on the pomegranates lately and I love the idea of a pink drink instead. While Jack is not a fan of grapefruit in general, he loves palomas which are essentially grapefruit margaritas.
This is a slightly lighter take on the traditional recipe – I use agave nectar instead of simple syrup, and add a few splashes of sparkling water to make these bright and bubbly.
We usually drink these in the summertime, but citrus is at its best right now around here so we broke out the tequila and the tortilla chips anyway!
Hello, from holiday-break-land! This year, Jack and I had a quiet Christmas weekend at home. Which really means that we stayed in our pj’s until at least noon every day. We finished watching the new season of Fargo and we’re now onto Homeland (don’t tell me what happens!).
We’ve made waffles and cocktails and all sorts of other soon-to-be recipes for this here blog. So far January is looking to be delicious, but before we get there here’s a little festive appetizer that would be perfect for a healthier New Years Eve get-together.
This avocado pomegranate crostini is one of my favorites so I decided to make a heartier, more wintery version. Enjoy!