Lentil Loaf

Let met preface this recipe by saying that I do not like making or eating casseroles.  I honestly don’t know what I was thinking when making this.  I had a lot of lentils that I had to get through in my fridge, so an easy loaf sounded attractive at the time.  I didn’t think about… Continue reading Lentil Loaf

Beet Falafel with Roasted Sweet Potato

Fall is a time of transition.  While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather.  This can be reflected in our cooking.  My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked.  This recipe represents the transitional season of Fall, utilizing the… Continue reading Beet Falafel with Roasted Sweet Potato

Autumn Salad with Roasted Sweet Potato

‘Tis the season not only for slow-cooked soups on the stove but also for oven-roasted vegetables in the…oven.  This recipe honors the tradition of roasting your vegetables until they are unrecognizable compared to the nutrient-dense plant they once were.  Sacrifices must be made in the name of flavor. Ingredients 1 sweet potato, chopped1 Tbsp. olive… Continue reading Autumn Salad with Roasted Sweet Potato

Grain Bowl

I often say when describing my cooking style that I rarely create a complete meal from scratch from start to finish in one day.  Most of my meals are component-based, and I have most pieces ready to use because I prepared them beforehand.  This helps with time saving, versatility in my meals, and overall enjoyment… Continue reading Grain Bowl

Mushroom Risotto

So.  I made a mistake while cooking.  I added way too much water to a batch of barley I was boiling in the pressure cooker.  As a result, the barley came out a bit soupy.  Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto.  Let… Continue reading Mushroom Risotto

Potato Buns

With the turn of Autumn, starchy vegetables are making an entrance into my life again.  It is once again the time of the potato; one of the glorious aspects of the Fall. Ingredients Buns 2 cups water, warm1 tsp. sugar2 tsp. active dry yeast2 cups all-purpose flour2 cups whole wheat flour1 tsp. salt Filling 1… Continue reading Potato Buns

Black Bean Burrito Bowl

So.  You made some roasted tomatillo salsa, but you ran out of chips to eat it with.  Fear not, for I have your solution.  A burrito bowl is always a good idea.  Also, you can substitute any ingredients for some that are readily available in your fridge.  Let me know how yours turns out! Ingredients… Continue reading Black Bean Burrito Bowl

Chickpea Nuggets

Sometimes I want some chicken nuggets but can’t be bothered to get them at the store.  Instead, I make this overly-complicated recipe as a replacement and congratulate myself for being lazy and staying home.  I hope y’all enjoy. Ingredients 2 cups chickpeas, cooked¼ onion, roughly chopped3-5 cloves garlic, minced½ red bell pepper, chopped1 tsp. cumin,… Continue reading Chickpea Nuggets