Almond Parsley Rice Pilaf {Gluten-Free, Vegan}

almond-parsley-rice-pilaf-5 (1)

Rice should technically be pretty easy to prepare. It’s just rice and water – how complicated can that be? Yet in practice it actually is difficult to get the perfect texture and consistency of the rice. If you do it wrong you’ll end up with a mushy gloopy mixture which is just unpleasant to look… 

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Roasted Butternut Squash and Chickpea Salad with Tahini Dressing

butternut-squash-chick-pea-salad

I used to dislike butternut squash. Well actually I just never really gave it a chance. I lumped it into the same group as sweet potatoes and pumpkin — a strange breed of vegetables that instead of being neutral in flavor were actually overly sweet. But I’ve come around a lot – no I still… 

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Eggplant Ragu {Gluten-Free, Vegan}

eggplant-ragu-with-quinoa

Vegetable ragu is a pretty simple dish to make. You saute and simmer a bunch of vegetables together, add a splash of vinegar, let the flavors blend together and voila, the meal is ready. Be careful though how much vinegar you add. Sophomore year of college I remember making ragu to use up all the various vegetables… 

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Caramelized Onion and Cheese Puff Pastry Tart {Vegetarian}

I absolutely love puff pastry –  mainly because you can pop it out of the freeze anytime and there’s an endless array of flavor combinations which will produce a delicious appetizer tart. Many times I’ve scoured the fridge for random bits and pieces of ingredients, piled them on top of quickly rolled out puff pastry… 

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Daring Cooks April 2012 – Quinoa with Grilled Vegetables

This month’s Daring Cooks challenge was to create our own recipe. From each of these three lists we were to pick at least one ingredient: List 1: Parsnips, Eggplant, Cauliflower List 2: Balsamic Vinegar, Goat Cheese, Chipotle Peppers List 3: Maple Syrup, Instant Coffee, Bananas Honestly, I wasn’t too excited for this challenge. As much… 

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Quinoa with Corn and Black Beans

After a long week finally Friday has rolled around, and what better way to bring in the weekend than with a healthy, simple vegan recipe (or go straight for the crab rangoon if that’s how you celebrate cubicle freedom). After preparing my quinoa with artichokes and asparagus recipe several times in the last couple of… 

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Quinoa with Artichokes, Asparagus and Kale {Gluten-Free, Vegan}

I tried quinoa once a while ago and wasn’t that impressed with it – it was kind of dry and flavorless and just sort of turned into mush in your mouth. But after seeing numerous quinoa recipes online and reading about all the various health benefits (high in protein, plant derived calcium, iron, and fiber,… 

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Butternut Squash Gratin with Mushrooms, Caramelized Onions and Gruyere

I had to do something with the leftover butternut squash from the root vegetables I made last week. This butternut squash was huge and could easily be the star of two main dishes. Not wanting to just roast it again I decided to make a gratin. I found some recipes online and adapted them to… 

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Spaghetti Squash with Almonds, Feta and Cranberries

In my latest grocery shopping adventures I decided to make my very first spaghetti squash purchase. Being the skeptic that I am I seriously doubted that the inside of this football like vegetable could really resemble spaghetti strands. As you see from the picture it really does though. What a strange vegetable, but a pretty… 

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