A smokey, hearty chili that lends itself to all kinds of vegetables. Feel free to replace the sweet potato with butternut squash, or add green pepper or zucchini. I like to top it with a grilled corn and cilantro salad or just slices of fresh avocado.
Having a good vegan chili in my arsenal is super important when I’m looking for something warm, bold and comforting. This recipe is a mix of a few recipes I’ve made over the years and what I default to when I have it in my mind to make chili. I like to pack it with at least two types of beans and a combination of vegetables, although I always favor something like sweet potato.
This can also be made in a slow cooker. See below for instructions.
A lot of what I eat day-to-day involves some sort of “Bowl”. When I’m looking to get a good hit of vegetables or just use up the bits and pieces in the fridge, a Bowl is the answer. More than a salad, but with a similar amount of a commitment, Bowls are thrown together easily and often amount to much more than their individual elements.
The most important component of a Bowl is a kickass sauce or dressing. Once you have a good sauce, you’ve got something worth eating.
My Sunday food prep sessions have really upped my game in the kitchen throughout the week. Chopping and roasting vegetables and cooking grains seems like a simple enough practice, but the difference is major. It makes everything just a little bit easier and gives my brain a break in the post-work scramble to make something healthy for dinner.
If I’m smart enough to make a soup during my Sunday prep session, it usually makes a dinner for Fabian and I, plus a couple of lunches for me or portions to freeze in case of laziness. It’s the pureed (or chunky – depending on the week) dish that keeps giving.
These are representative of my annual negotiation with a warm weather Australian Christmas. Most days in December are too hot to bake – but without baking, Love Actually, and Buble’s Christmas crooning – what else is there to get me in the mood?
Malls are stressful, the post office tries one’s patience, and every women’s magazine is telling you to avoid canapés, load up on crudités and choose low-fat turkey breast (no skin!) over ham to avoid that holiday bloat!
My response is simple: butter, molasses and brown sugar. I seek solace and holiday cheer in the kitchen and bake like there’s a freaking blizzard outside.
Boldly spiced and chewy, these are my ultimate festive cookies. They taste like Christmas, even if it doesn’t totally feel like Christmas.
I feel fairly at ease attempting the basics in the kitchen – sautéing, roasting, chopping, boiling, broiling. I’ve got those on lock.
And then there are other kitchen endeavors that I’ve learned to avoid. Pastry, for example, is not something I’m down with on a regular basis. Nor is deep-frying or preserving.
Normally something like making one’s own cheese seems like dicey territory, but yogurt cheese – or labneh – is where it’s at for us novices. All that’s involved is a little stirring and a bit of patience.
Labneh is almost like a Middle Eastern cream cheese, spreadable, creamy and a little tart. And super easy to make.
This recipe was inspired by Killer Poboys in New Orleans. I was reading their most recent menu (because that’s something I do in my spare time) and was instantly excited by their vegan option. Each individual ingredient was original and all together it sounded like a sandwich I could totally get on board with.
I think that’s what I love about vegan and vegetarian cooking so much – it encourages a different level of creativity, inevitably making vegetables taste more interesting and satisfying.
Now, a po’boy is really just a sandwich. But in New Orleans it’s a sandwich on a fresh pillowy baguette. It’s almost certainly one of those things that people claim cannot be replicated outside of the city due to the water – like bagels in New York or sourdough in San Francisco, I tend to believe these dough-related myths.
I’ve been a dedicated – and admittedly uncool – brown-bagger for as many years as I’ve been working a full time job. More than just the limited food options nearby, I bring my lunch to eat healthy and stretch my paycheck.
This is the sort of dish that makes it easy to bring your lunch to work. Quick to make, packed with toasty sesame and warm chili flavors, and effortlessly vegan. It’s all about making meals play double duty – you know, cook once, eat twice.
I made this soba noodle dish after a Sunday shopping excursion when I returned home ravenous. I whacked it together in a few hasty minutes and gobbled it up even quicker.