...to waste, and it yields a super tasty broth. As it turns out, the parts of vegetables that we normally toss are actually packed with flavor. All sorts of scraps...
...the cupboard Grains and pasta: My favorites are whole rolled oats, farro, quinoa, couscous, polenta, and white and brown rice. I also like to keep a few pasta shapes in...
...tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for 1 hour. Strain and season to taste....
...salt and pepper. Add half of the parsley to the pot and stir to mix throughout. Divide the quinoa risotto among 4 bowls. Top all portions of risotto with the...
...carrot greens instead of the traditional parsley, and I added less water and oil to make a thicker, dip-able sauce. It’s not at all authentic, but it’s delicious nonetheless. How...
...toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir. Transfer to a casserole dish and...
...sun cheese and salsa if you like, but definitely feel free to simplify the toppings… add a little avocado and some good store-bought salsa and call it a night. I...
...they soften, about 5 minutes. To roast: chop into 1-inch chunks, and wash them using the method described above. Toss with olive oil, salt, and pepper and roast at 425°...
...plastic bags, and store them in the fridge. Tip: Don’t toss the tops! Keep them on hand to sauté and toss with pasta, blend into pesto, or add to a...
...be rolled into sushi or added to a comforting soup. It might be stuffed into a burrito one day and transformed into fried rice the next. Still, there’s a whole...
...to accent their smoky flavor with a scoop of sweet and spicy pineapple salsa. Simple Sweet Potato Quinoa Bowl As long as you have a grain, a veggie, and canned...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
