...scissors to remove the stems from the chiles. Then, cut a slit down one of the sides. Peel open each pepper along the slit and remove the seeds. Then, toast...
...a reservation a few days in advance. Day 2: By popular recommendation, we had porridge for breakfast at Grød (the one in the Torvehallerne market because it was closest to...
...pumpkin/squash/sweet potato until the flesh is soft. Let cool before blending into hummus).[br][br]Make these gluten-free by using gluten-free corn tortillas.[br][br]Make these vegan by subbing vegan cheese or omitting the cheese...
...new-ish at (our) Whole Foods. One in particular includes mango, avocado and cucumber and I find myself craving it all the time. I’ve had it on my list to recreate...
...of the ingredients. Then I remembered I had this delicious coconut/lemon zest/yogurt cream leftover from the night before that would become the perfect garnish to balance the bold indian flavors...
...the beet greens! When you get home from the market or store, clip the greens immediately and store the roots separately from the tops so that the greens don’t pull...
...use regular cream) ½ clove garlic (a small one) 1/2 teaspoon fresh lemon juice ¼ teaspoon dijon mustard 1/8 teaspoon sea salt Instructions Make the cashew cream by blending all...
...1 teaspoon extra-virgin olive oil Sea salt and freshly ground black pepper ¼ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon cinnamon ¼ teaspoon cayenne pepper, less if sensitive...
...it to this salad for a salty, umami garnish, but it’s totally optional. If you’re vegan or dairy-free (or don’t have pecorino on hand), feel free to skip it! Lemon...
...reserving some of the starchy pasta water. When the artichokes are ready, toss them with the pasta, the sauce, and the parsley, adding pasta water, as needed, if the pasta...
...plant-based protein, they’re also a delicious healthy snack! Season them simply with olive oil and sea salt, or try one of the seasoning suggestions in the blog post below. How...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
