This easy oven roasted brussels sprouts recipe is a perfect, easy side dish or as an addition to salads, grain bowls, vegetarian entrées or even omelettes!
Vegan
It’s the season of sandwiches around our house and these babies have quickly become one of my favorite grilled eggplant recipes! The perfect eggplant layered with my homemade sriracha mayo, lettuce, tomato and those easy pickled red onions I’ve been obsessed with all summer long. This is a sandwich that’s as comfortable as weeknight dinner as it is as the star of a casual weekend dinner party. I’ll be making them like every other day from now until forever.
It’s Monday morning following an ice storm over the weekend, so the start to my week is looking a whole lot like big cups of coffee, sheltering in place for another 24 hours, and if I’m lucky, some extra snuggles with my kid. (And yes, it’s mid-April and we’re encased in ice.) While the little one sits next to me, armed with a stash of crayons and her favorite coloring book, let’s talk about avocado toast! I know, I know. There’s nothing revolutionary about avocado toast, which is becoming such a mainstay these days that it’s basically ubiquitous. But here’s the thing. We can’t stop eating it! When you have a two year old who is obsessed with avocados and her parents echo those sentiments, well, you buy a lot of avocados. Bob prefers his with tomatoes on top and a big pinch of coarse ground salt. If I’m keeping it simple, I like mine with a generous sprinkle of red pepper flake. If I’m keeping it real though, I love my avocado toast piled high with veggies and herbs and a little bit of interest to keep it fun. Today I’m sharing eight awesome ways to make the best avocado toast on earth. This certainly isn’t the first avocado toast round-up you’ve seen and I bet it won’t be the last, but I can guarantee all of these varieties are crazy delicious. What’s your favorite way to eat it? I have a kitchen full of avocados and marble rye bread and I’m ready to go!
I had a very sick two year old on my hands all of last week. High fevers, a cold, a touch of a stomach bug. It was also sub zero temperatures most of the week, with wind chills hitting -30 far more than once. It was a long week, for sure. The kind of long week that always seem to fall during the darkness of winter when you’re resisting the need to take down your holiday decor and already longing for spring. One of those. Basically, it was a “warm bowl of soup and all the wool blankets” kind of week, a week that practically begs for my favorite homemade veggie soup with vegan dumplings. This is the very best “chicken soup” recipe for those of us who don’t eat chicken, but still need that warm, yummy hug of a dish to make you feel better on crappy winter days when your kid’s fever won’t break and the air outside hurts to breathe.
An alternative title to this post could easily be, “Best Ever Vegan Tomato Soup.” Because it is indeed the best ever and it is indeed vegan. It’s also about the easiest thing to make that there ever was, even if you wanted to make a big pot on a weeknight. The basis is a bunch of roasted tomatoes, onions and garlic. Drizzled with olive oil, sprinkled with salt and pepper and bursting with flavor. I like a variety of tomatoes (such as tomatoes on the vine, cherry tomatoes and little heirloom tomatoes) for little extra depth of flavor, but truly you can use whichever kind of tomatoes you have on hand or that look good in the grocery store. A big bowl topped with French bread croutons makes a meal unto itself or the perfect accompaniment to a grilled cheese sandwich. (I’ll be sharing one of my favorite grilled cheese recipes next week! Yum!)
This butternut squash black bean chili features loads of delicious flavor and a little bit of heat, making it the perfect dish for a cold winter day or a great tailgate party recipe. Because I have chili on the brain this week with our Super Bowl chili cook off going down on Sunday, I have …
Give this four bean veggie chili recipe (that is also a vegan chili recipe) a try for your next tailgate party – it’s the best veggie chili recipe you’ll ever try! It’s Super Bowl week and I’m not ashamed to admit that I’m completely excited. For one, we’re hosting the festivities this weekend and I …
Since my first foray into making donuts this spring with vanilla bean cake donuts, which I doused in blueberry glaze, I decided I couldn’t let the ubiquitous pumpkin spice season pass me by without making another batch of donuts! Or, in this case, I made like three or four different versions of these donuts until …
When I shared our round-up of favorite cookbooks, I mentioned I’d be working to share more recipes and examples of what I eat in a typical day. Enter stuffed baked sweet potatoes! This is one of my go-to meals during the week, whether it be for lunch or dinner. It’s filling enough to stand alone …
I’ve shared many times over the years that I am a vegetarian, and recently I shared that I am also largely trying to avoid dairy and a lot of gluten too these days. I get a lot of questions that go something like, “Ok, so what do you eat then?” And the answer is lots …
This Thanksgiving will mark more than a decade since I’ve sat down and eaten a traditional Thanksgiving dinner. Most of you are probably aware that I’m a vegetarian and have been since my early 20s. I also eat vegan quite a bit and if I can ever kick my cheese addiction, I’d love to go …
Hi, guys! I hope you had an amazing weekend and that for those of you who celebrated that your 4th of July festivities involved loads of fireworks, sunshine and ice cream. Speaking of ice cream, I’m wretchedly sick today and ice cream is the only thing that sounds good because my throat is killing me. …