I love having gnocchi in the fridge, because it means quick and easy meals are a hop and a skip away. Like sure, usually gnocchi in the fridge means that I’ve put in a little (and I do mean that literally) effort to make it, because 1) homemade gnocchi is easy and tastes better, and 2) I’m very mistrusting* of the monoglycerides and diglycerides found in most store bought versions….
I love this creamy, comforting, heart-warming potato leek soup. It’s so incredibly easy to make with only 12 pantry-friendly ingredients (and that’s including the garnish!) and it’s ready to eat in just over 30 minutes. There is something so satisfying about soup but I don’t make them very often, partly because we always eat leftovers for lunch and soups are harder to transport and reheat. But every time I do make soup I regret that we don’t eat them more often! They’re just so perfect. Especially this one. This potato leek soup blends up in the the most velvety, lusciously smooth texture and it is filling while not feeling too heavy or indulgent….
If malai kofta isn’t one of your top 5 Indian dishes you probably fall into one of these categories: you’ve never been to an Indian restaurant*, you’ve been vegan or lactose intolerant your whole life, you don’t like rich foods, or you’re really bad at ordering….
Gnocchi was the first thing I ever cooked. I must have been 4 or 5, and I remember watching PBS (that’s the public television channel, for my non-US readers) and there was a cooking show on. And on that show they were making gnocchi. I watched raptly for long enough to know that I NEEDED to have gnocchi in my life immediately!
It’s that time of the year when you’ve probably been overindulging in food, are about to overindulge in food, and have certainly no time to spare for cooking. Personally, I have 3 dinner parties under my belt (4 if we count second thanksgiving separately) and we haven’t even reached December yet. I’m ready for some healthy and vegetable-forward comfort food, ideally something that would just appear in front of me with the snap of my fingers. And it can’t just be me that feels this way! I’ve basically solved all your woes with this one recipe for ultra creamy Broccoli and Cauliflower soup, spiced with turmeric, swirled with garlicky pistou, with pillows of potato-y dumplings tucked in, and bites of crispy torn seitan bacon. That sounds fancy doesn’t it, like something you’d be served at a nice restaurant. But what if I told you could make this yourself with only 9 ingredients and have it on the table in just 30 minutes! Crazy, right?…
Are you looking for a fun party appetizer? Something you can bring to a picnic? A recipe for your gluten free or vegan friends? Something to munch on for a tasty and simple meal? I’ve got you covered with these super cute pesto smashed potato pizzas! You can enjoy them hot or at room temperature, which makes them a no stress option.
Baby potatoes are boiled then smashed, skins splitting to expose the soft custardy interior. A simple zippy marinara is spooned overtop and then some homemade vegan cheese. The potatoes are then baked in a hot oven until the edges get a little crispy, while the inside remains creamy and soft. Melty cheese atop a crispy baked potato is drool worthy on it’s own, and you might be tempted to gobble them up immediately.. but, I promise you, the last step is so worth it. Dollop, smear, pour–whatever–some basil pesto on top and you’ve reached potato pizza heaven (a different kind than before)….
Potato pan pizza is what dreams are made of. Chewy, doughy pan pizza with crispy slivers of peppery, salty potatoes, sweet bits of onion, heady rosemary, and creamy vegan mozzarella. Did I just describe the most perfect, indulgent pizza? I think so.
This pan pizza is my take on pizza con patate, an ‘accidentally vegan’ option common in Italy. In my version, potatoes are thinly sliced with a mandolin (a sharp knife will work, just cut them as thin as possible) and then soaked in hot salty water for at least one hour. The brine softens the potatoes and removes excess starch, so they are able to cook up crisp quickly in the oven (this is also a common way of prepping for french fries). At the end of the soak the potato slices are soft and flexible. Drain them and squeeze dry in a towel. The potato slices are tossed with diced red onion, rosemary, and lots of freshly ground black pepper. No salt needed thanks to the soak….
This Indian curry is so good it’s going to make you want to buy extra kale every week. You would never guess while eating it, but the spiced kofta hides an entire huge bunch of curly kale in it! When kale is mixed with some mashed potato and chickpea flour, then fried (or baked, your call) to golden perfection, the resulting kofta tastes like a fully guilt-ridden indulgence, until wait! you remember, you’re basically just eating protein packed kale balls.
And possibly the best part is that you get to eat them with a tangy spiced yogurt sauce (kadhi). Yogurt is thickened to a creamy gravy with chickpea flour, and flavored simply with turmeric, fenugreek, chilis, and garlic. A squeeze of fresh lemon juice provides the extra tang that your vegan yogurt may be lacking. When finished off with a little drizzle of 5-minute chili oil, you’ll forget you’re at home cause things got so fancy.
This dish is naturally gluten free. It’s full of protein and low in added fat (especially if you bake the kofta). And because it’s filled with superfoods kale and turmeric, this dish is extra healthy. Plus, it’s easy and quick to make, and it fills your home with the most tantalizing curry aromas….
You want a pasty? I want a pasty. Corned tempeh pasties! Flakey layered pastry dough filled with a zesty corned tempeh and mashed potato filling that is peppered with scallions, which provide an oniony bite. A riff on your typical meat and potatoes pasty, but with healthy tempeh, which provides a great meaty texture without all the heaviness.
To make this, I used rough puff pastry dough, which is a version of laminated pastry dough that is much simpler and quicker to make than puff pastry while still having a nice flakey result. By making your own laminated dough, you can use your vegan butter of choice and guarantee a short ingredient list, free of high fructose corn syrup and other undesirable ingredients….
2016 was a big year for me. I got married to the best person, quit my job, went on a month long honeymoon-adventure road tripping across South Africa and Namibia (clocking in around 4,000 miles), came back, sold our home in Chicago, packed up and downsized our things (because, omg, the rent here), put our dog and cat and a few changes of clothes in our cars and moved to Washington, DC, putting in an extra 700 miles of driving.
We moved for my husband’s work, and I took the opportunity to have an early life career crisis, or rather, continue the one I’d been having internally for the past couple of years. Taking advantage of my newly found free time, I have found myself focusing in on my love and passion for food. I want my cooking to take a more purposeful and serious role in my life and I want to share it with others….