Mushroom Masala Curry

This hearty mushroom curry is simple to make and rich with flavor. It’s perfect for this winter and tastes great on its own but would also be delicious with some quinoa. The curry starts out like most Indian dishes – oil, mustard seeds, cumin seeds, onion, turmeric and garlic. The base of most Indian curries…

Tri-color Quinoa with Black Beans and Mango Salad

I know it’s winter but I was craving mango, especially after our recent amazon spice haul. In case you missed it on our previous post, we recently bought a bunch of different spices/ingredients on Amazon as a way to spice up our kitchen (pun intended). Two of the ingredients we bought were Chamoy and Taj√≠n both…

Mushroom and Bok Choy Miso Soup

Soup, soup, soup. Can’t stop, won’t stop. Soup season is the best season. Hence the flurry of soup recipes on the blog lately. They’re so simple to make and honestly so warming and filling. The best part is most soups are a one pot stop, so its easy cleanup. This soup is so easy to…

Cranberry and Cauliflower Fried Rice

After seeing fresh cranberries at the grocery store, I was tempted to do something with them but I wasn’t sure how exactly I wanted to cook with them. When I think of cranberries, nothing much comes to mind besides cranberry sauce or desserts. But I knew I wanted to do something savory. Cranberries offer a…

Butternut Squash and Cauliflower Coconut Curry

What is about butternut squash? I can’t stop buying it. Every time I come back from the grocery store, I come back with another squash! I have a problem when it comes to this seasonal favorite. This curry is perfect for a cold autumn day. The warm and spicy coconut nut sauce paired with the…

Lentil Risotto with Roasted Murasaki Sweet Potatoes

The plan was to make risotto with roasted beets but alas the grocery store didn’t have beets that day. But I saw beautiful Murasaki sweet potatoes and I couldn’t resist. The Murasaki sweet potato is generally sweeter, nuttier, and a bit dryer than the classic sweet potato. They are almost flaky when cooked and offers…

Roasted Cauliflower and Tri-Color Pepper Kung Pao

Kung Pao is a classic stir-fry Chinese dish that features a spicy and tangy sauce and generally some chicken and vegetables. Instead of chicken, we made our stir-fry with roasted cauliflower and peppers. For our protein, we added cashew. I’m not sure how true to classic Sichuan cooking we were in this dish. Honestly, we…

Tomato Bisque with Garlic Tempeh Croutons

This morning, I went on a 9 mile run. After I got home, I knew I wanted something rich and creamy to eat for dinner. So when I went shopping, we got all the fixings for this delicious and simple tomato bisque. For the protein, we made tempeh croutons and seasoned them heavily. The croutons…

Roasted Brussel Sprouts with Gochujang Stir-fried Tofu

Okay, my favorite vegetable is brussel sprouts! I love roasting them in the oven because they get charred and caramelized and to me, that’s as good as leftover Halloween candy. In all honesty, one of the best things you can do to become an expert vegetarian cook is learning to utilize your oven and roasting…