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Posts Tagged ‘food’

by Sarah Steimer

Creamy thyme sweet potatoes

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.

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by Caitlin Saniga

Tahini-nut butter

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.

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by Sarah Steimer

Vegan gingerbread cheesecake bites

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.

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by Caitlin Saniga

Pasta with roasted red pepper sauce, kale, and chickpeas

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


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by Sarah Steimer

Pumpkin, apple and coconut soup

This soup was created during the yoga teacher training I took — making it a result of being generally worn out, hungry and at a loss for a wide variety of ingredients. That result is a simple, amazing meal that pairs wonderfully with a salad and cornbread.

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by Sarah Steimer

Gluten-free oat waffles

These waffles were honestly better than many gluten-full waffles I’ve eaten. They’re going straight to the top of my, “Hey, still a splurge but not too bad for you in the long run” list.

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by Caitlin Saniga

Slow cooker kielbasa and sauerkraut with skin-on mashed potatoes

I love when I’m home and Mom puts on a CrockPot of kielbasa and kraut for dinner — it’s a Saniga family favorite. The longer it cooks, the better the taste, with both components swapping some of their signature flavors. And no plate of kielbasa and kraut is complete without a small mountain of mashed potatoes. No frills here, just a simple, beloved meal.

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by Sarah Steimer

Spicy-sweet curry popcorn

I’ve never had a sweet-and-salty curry combination, but this was pretty rad. Once again, I gobbled through this bowl of popcorn in no time and mentally added this to my list of movie-watching snacks. Spicy-sweet curry popcorn and maybe a bottle of dark winter ale? Absolutely.

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by Caitlin Saniga

Maple pumpkin cornbroad

Baking is one area where I’m frightened about making substitutions and getting creative, so I took baby steps with this New York Times recipe. Instead of honey, I used maple syrup (and was curious about using molasses), and I added a dash of cinnamon. I considered adding zest from a mandarin orange but then chickened out. Maybe next time …

  • 1 cup canned pumpkin puree
  • 1 cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.

Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.

Stir the dry ingredients into the wet ingredients and mix together without overworking.

Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.

Makes 12 servings.

Recipe adapted from: nytimes.com

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by Sarah Steimer

Butter-nutty squash soup

Great name, right? It comes from the nutty flavor that tahini adds to the soup. Sure, sesame seeds aren’t nuts, but they have an amazing earthy, nutty flavor that need not be reserved just for hummus.

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