Meatless Monday: Fennel and carrot soup

by Sarah Steimer

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).

The New Beginnings New Year Smoothie

by Sarah Steimer

Time to start the new year with something healthy! This bad boy was like drinking a whole breakfast, and is probably healthier than most handfuls of cereal we shove in our food holes. I mean, what?

Sugar and Spice: Chocolate-drizzled gingerbread cream puffs

by Caitlin Saniga

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

Meatless Monday: Simple vegetable and chickpea curry

by Sarah Steimer

This recipe is the result of wanting a very comforting meal without almost any hassle and definitely without having to dirty more than one pot. The result was just that, and was even better when I reheated it for lunch the following day.

Creamy thyme sweet potatoes and Brussels sprouts

by Sarah Steimer

I made this as a side dish for these gluten-free waffles a few weeks back. They didn’t turn out how I intended, but man did they taste amazing! Such a great, savory side dish for brunch or dinner.

Tahini-nut butter

by Caitlin Saniga

This spread is like a savory crunchy peanut butter with lots of new unexpected flavor and texture. I love the way the toasted sesame seeds crackle when you take a bite. I like spreading this butter on toast and topping it with crumbled feta and sliced pears or apples.

Sugar and Spice: Vegan gingerbread cheesecake bites

by Sarah Steimer

I’m a huge fan of cheesecake (the actual, regular kind), but I’d always been curious about vegan cheesecake. I made these little bites for a party, so not only was it a nice, guilt-free item among the less healthy options, but it was something that my friend with a gluten allergy could enjoy as well. As you can see, I also made a pan without the gingerbread spices, but topped with pomegranate arils.

Meatless Monday: Pasta with roasted red pepper sauce, kale, and chickpeas

by Caitlin Saniga

I’ve been making this little sauce and pouring it on everything I can think of: grains, legumes, salads. It’s all good.

Sugar and Spice: Gingerbread White Russians

by Sarah Steimer

Some of our gingerbread recipes will be nice… this one will be naughty (well, depends on how many you’ve had, really).

Sugar and Spice: Gingerbread lattes

by Caitlin Saniga

Gingerbread lattes are the ultimate indulgence, and my recipe doesn’t cut them any slack. If you don’t have or can’t find whole spices for every ingredient listed, don’t worry. Pinches of ground spices can be substituted. If you don’t have an espresso machine, use instant espresso and try steaming milk on the stove (YouTube has some great demos).