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

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

Quark and Jam on Toast

This is less of a recipe and more of a meal idea for anyone who wants a change to their toast routine.  I have found that I rarely have a day that does not start with toast.  It’s a breakfast staple for me.  As such, I have experimented with different toast varieties given the ingredients… Continue reading Quark and Jam on Toast

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

Purple Sweet Potato Stuffed Buns

This recipe is too beautiful not to post.  I love cooking with the color purple because it can be rare in our daily ingredients.  I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again.  These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns