Carrot

This fried rice has tons of fresh flavor from the herbs and a nice background sweet creaminess from the coconut.

This spicy sauerkraut was one of my first attempts at fermentation!

Ingredients1 Cup Red Lentils2 Cups Veggie Stock1 Onion diced 1 Carrot diced 5 Cloves Garlic minced 1.5 Tablespoons Curry Powder homemade if possible 14 Ounces Canned Diced TomatoBroccoliPizza DoughParmesan InstructionsCook the onion and carrot in some oil until lightly browned, about 20 minutes. Add in the garlic and spices and cook 3 minutes. Add in…

After a long weekend full of beer and bbq’s, I had to pull it together on monday night with a healthy meal that would help me get my act together for the rest of the week. I pretty much grabbed whatever vegetables were in the fridge and mixed them in with some lentils to serve over quinoa. It came out really great and I have been eating healthy ever since! We’ll see how this weekend goes though…

Because I work at a burrito shop that has great tacos, I don’t usually make them at home. The craving came up the other day though for plantain tacos so I whipped some up! They were much different than what we have at work so I was happy that I had made them. I highly recommend these as a filling vegetarian dinner and something new to eat next week!

Malai kofta is a favorite Indian takeout dish of Mandi and I. I have been wanting to make a version of this for awhile, and I finally had a chance this weekend. I found a classic recipe in an Indian cookbook I have, and swapped out the spinach for some fresh kale. These kale kofta balls came out great and really satisfied our craving for a hearty Indian vegetarian feast.

A gluten free and vegetarian take on sloppy joes served in arepas.

Sometimes when you are getting bored with eating a big bowl of veggies, it can be refreshing to not only sauce them differently, but also something as simple as cut them differently. Normally I end up making noodles out of the veggies, but today I went with an almost opposite method, turning them all into squares. I was inspired by cubes of tofu, and it made me want to just eat a big bowl of cubes. I coated the cubes with an insanely spicy sauce loaded with habanero, basil, and yogurt.

When I am eating less meat, I make sure to get a good amount of protein in my diet via nuts, beans, and quinoa. Since I work in a burrito shop, you could imagine that I get kinda bored with eating beans. The idea for this casserole was that I had a bunch of veggies in my fridge, and I wanted to douse them with tomato and bake them, so I decided to puree beans in with the tomato to get the protein in there without really noticing the beans. I also was pretty curious about how the texture and flavor would be. In the end, I absolutely loved everything about this dish and will make it again for sure.

A warming play on a classic chicken and dumplings that infuses just the right amount of Thai flavors into the dish.

Hearty winter veggies like celery root and kale make this soup creamy and filling.

A hearty stew with shredded lamb, cous cous, and tons of paprika.