Pasta, tomatoes, herbs, red lentils, pesto, and garlic bread; I mean, you can’t go wrong with all these stuff together. This soup is a delicious and comfortable meal made in One Pot and cooked in a matter of minutes. I enjoy the soup with some extra garlic topping including garlic bread or olive oil and […]
This simple and convenient vegan mushroom stew is hearty and delicious, and will become your new favorite family meal. From Ayurvedic Point of View: Mushrooms have an earthy flavor like a dark, rich, and loamy soil. That earthiness is a symbol of the potential of the mushrooms to hold you grounded and calm your nervous […]
lot of people have never heard of kohlrabi, and those who have are often reluctant to try it since it looks a little like an alien when the bulb is held upright and the stems and leaves are hanging below it. I’ve experimented with many ways of preparing this cruciferous vegetable, but roasting it on […]
While I enjoy cabbage-based kimchi, I prefer the firm bite that I get from turnip much more. Inspired by turnip kimchi, I use kohlrabi for this bold and spicy version. You can find gochugaru—red chile powder used in Korean cooking—at Asian markets or online. Ingredients: 1 pound kohlrabi, peeled and cut into large dice 1 […]
This is one of my favorite salads in this book. Since the crunchy apple and kohlrabi are so refreshing, it would make the perfect palate cleanser between heavier courses at dinner, but most often I eat it for a light lunch. Ingredients: 1 cup shredded napa cabbage 1 cup shredded red cabbage 2¼ teaspoons kosher […]
This is a simple and delicious dish that uses a silky celery root and carrot puree as the bed for artichokes braised in a bright liquid of wine, lemon juice, and fat. A topping of herbed croutons and bread crumbs adds a delicious layer of texture, making this a standout dish. Big thanks to Monifa […]
This grain-based salad is healthy, hearty, and delicious. I took inspiration from the classic Waldorf salad, one of my favorites growing up (the apples and grapes made it fun). I use wheat berries, the whole form of the wheat grain, since they are highly nutritious and make this a more substantial meal, and I include […]
People most often associate salads with summertime, but I need *clap* my *clap* bitter *clap* leaves *clap* during the colder months. Belgian endive, curly endive, radicchio, frisée, escarole. Give me all the chicories! I think it might be more accurate to describe these as bittersweet greens, since they often have a subtly sweet earthy flavor that […]
Whether I’m using spring and summer varieties like butter, red leaf, and romaine or fall and winter bitter leaves like radicchio, chicory, and frisée, I incorporate salad greens into hearty salads throughout the year. These leaves are all great bases, and the possibilities are limitless from there. Add other cooked and raw vegetables, dried fruits, […]
I created this recipe after watching the second episode of the first season of Atlanta. I’ve never had lemon pepper wings, but when Darius and Paper Boi drooled over the light emanating from their chicken-filled box, it was clear that I needed to see what all the hype was about. After an afternoon of testing, while […]
There is something about the combination of asparagus and lemon that keeps me coming back for more. This recipe has a similar flavor profile to the Asparagus with Lemon-Pepper Marinade , but don’t fret; this dish serves a different purpose than that one. I imagine the grilled asparagus in the second recipe being served on […]
