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

Lentil Soup

Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils.  They’re delicious so you’re welcome.  Also, this is a great recipe to use up the last of your marinara sauce.  This is a bit of a kitchen sink soup, so add whatever vegetables you have… Continue reading Lentil Soup

Beet and Pumpkin Soup

This soup is gorgeous.  Even though it tastes slightly like beets, it’s worth it for the color.  Make sure to buy a vibrant, orange pumpkin.  The brighter the color, the better the flavor.  I tried this recipe with butternut squash, and it just wasn’t the same.  Just, get the pumpkin. Ingredients 1 Tbsp. olive oil½… Continue reading Beet and Pumpkin Soup

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

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

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

Roasted Tomatillo Salsa

Tomatillos are a fruit native to Mexico with a tangy taste and a jammy texture when roasted.  This makes them a wonderful base for salsa.  This recipe is my attempt at digging further into Mexican cuisine, of which I know disappointingly little.  Regardless, I am excited to explore the flavors of central America more.  I… Continue reading Roasted Tomatillo Salsa

Black Bean Hummus

Do you want hummus constantly but have an insatiable desire to consume as many antioxidants as possible like I do?  If so, you should definitely make this recipe.  It’s literally just hummus but with considerably more antioxidants from black beans.  Let me know what you think. Ingredients 3 cups black beans, cooked3 Tbsp. tahini3 cloves… Continue reading Black Bean Hummus