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Posts Tagged ‘Meatless Monday’

by Caitlin Saniga

Spanish chickpea, tomato and ginger stew

Spoon the hot stew over fresh spinach, or stir in the spinach at the last minute — it’s up to you!

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by Sarah Steimer

Avocado, tofu and spicy peanut rice spring rolls

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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by Caitlin Saniga

Roasted sweet potatoes with chickpeas, dried cranberries and pesto

I love all of the opportunity a plain roasted sweet potato presents. The addition of pesto, dried cranberries, toasted walnuts, quinoa and chickpeas make it magical.

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by Sarah Steimer

Rainbow chard with a maple-vinegar drizzle

I love chard so very much, but for whatever reason I haven’t eaten much in the past few month. This salad brought my love for the green back with a vengeance, and it made sure I wouldn’t forget it again anytime soon.

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by Caitlin Saniga | photo by Joel Hawksley

Lemon-ricotta campenelle with toasted walnuts

This pasta is a great make-ahead meal for work lunches. I packed it as a lunch for a week straight: Each day I’d bring one large container of pasta and one small container of extra olive oil for drizzling. I mixed the walnuts in with the large original batch, so they softened over time, but I didn’t really mind it because they maintained lots of toasted flavor. If you prefer your walnuts to have some crunch, pack them separately.

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by Sarah Steimer

Smashed thyme potatoes

I knew I had to post a potato recipe for a Meatless Monday St. Patrick’s Day. These smashed potatoes are the perfect little bites. Nice and soft on the inside while crispy and a little salty on the outside.

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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by Sarah Stiemer

Carrot, kale and tofu salad with spicy peanut dressing

This salad is a great side dish, but I wanted to make it my main course. To do so, I knew I needed to add a protein. I opted for tofu, but some chickpeas would also be great in this salad.

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by Caitlin Saniga

Coriander-spiced cauliflower pasta with grated egg and pine nuts

Cauliflower is a vegetable I often seem to overlook. It gets lost in the colorful variety of produce at the grocery store. But its mild, tender sweetness is truly the star of this plate. Let it linger in the pan without stirring for longer than feels comfortable, and it’ll caramelize nicely.

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by Sarah Steimer

Spicy broccoli and watercress soup with quinoa

When I first tried this soup — made almost exactly as the recipe directed — I thought it had great flavor. But it was totally lacking in texture (and I’m a big food texture person). I mean really, it had the texture of tap water. I remembered I made a few cups of quinoa on a whim, so I grabbed it from the fridge and tossed it into the soup. It was game-changer. Something that simple made me appreciate the soup’s big flavors so much more, rather than letting them get lost in a sad pool.

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