Garlicky Curried Lentils

Garlicky Curried Lentils

When I started cooking more plant-based dishes, I got really interested in Indian cooking. I love how Indian is packed with not only lots of veggies but tons of flavor using fragrant spices and herbs. Bonus –> many Indian dishes are naturally healthy and not that costly to prepare.

Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

This is an oldie but goodie recipe that I’ve revised. If you’re a mushroom lover, you’ll love this Creamy Wild Mushroom Soup. If you’re not, this may not be the soup for you, or it might be the soup to make you convert. It’s packed with bold wild mushroom flavor. This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so you can use button mushrooms in lieu of either one. It’s the perfect easy, comfort soup.

Romesco Sauce {Spicy Almond Sauce}

Romesco Sauce

Romesco sauce is a popular sauce originally from Spain made from red peppers. Have you ever tried it? If not, you must.

I had not tried romesco until I tasted it at a cafe I frequent. It was to die for. I must have sampled it three or four times before I finally gave in and asked the cook which ingredients made up this heavenly sauce. With a smirk he says to me, “secret ingredients.” I flashed a polite smile … grrrr. After begging the cook to tell one ingredient it contained, he finally told me it’s almond-based.

Creamy Avocado Pesto

Creamy Avocado Pesto
Avocado pesto is definitely a treat.

With basil and pine nuts, the avocado pesto lends itself to classic pesto flavors with a twist. The first part of the twist is it’s packed with fiber-boosting broccoli that you can’t even taste. Secondly, it’s oil free yet still rich and creamy thanks to the avocado, which brings all the flavors together and adds a wonderful silky green color and texture.

Cauliflower Crust Pizza

Cauliflower Crust Pizza

I adore pizza. As a born and bred Jersey girl, I’m used to a thin crust. But it’s actually pretty hard to find good thin crust pizza, even here in foodie-friendly San Francisco.  Although this recipe is not a traditional thin crust pizza, it is a thin, cheesy cauliflower crust pizza. And it’s delicious.

Red Lentil and Stewed Tomatoes

Red Lentil and Stewed Tomatoes

Winter inspires me to cook warm, hearty dishes with a little heat thrown in – chili, spicy soups and legume dishes, especially lentils. I know plenty of people who are unmoved by lentils but I adore them. They easily soak up different flavors and can be paired with a variety of ingredients. They’re nourishing, relatively inexpensive, filling and easy to prepare.

Parsnip & Sweet Potato Bisque

Parsnip & Sweet Potato Bisque

I know what you’re thinking … parsnips, how exciting. But really, this Parsnip and Sweet Potato Bisque is fabulous. We’ll get to that. First, I have a GIVEAWAY I’d like to announce! Woohoo!

My readers have been so good to me so I wanted to give a little something back to you. The nice folks at CSN Stores.com have given me a $40 gift certificate for me to give away to one of you. They have some really nice things ranging from luggage sets to kitchen table to home accessories.

Baba Ganoush

Baba Ganoush

Baba Ganoush is a great go-to appetizer perfect for two people, especially on hot summer days. Even if you’re not that big on eggplant, this dip is so delicious even eggplant-haters will like it. If you like eggplant and you’ve never tried Baba Ganoush, it will be a special treat for you.

I picked up a few beautiful Rosa Bianca eggplants at the farmers’ market the other day with my sister. These eggplants are Italian, small in size, and tender. Their color is amazing – bright purple hues with marbled white mixed in. They are known for their mildly delicious taste.