A huge thanks to Chef Richard for sharing his incredible cheesecake recipe! As a big fan of New York-style cheesecake, I knew his recipe would be a winner (and it is)! This has quickly risen to the top of my favorite dessert recipes on Inspired Taste. This cheesecake is hands-down one of the best I’ve ever tasted. Before trying Richard’s recipe, Adam wasn’t the biggest cheesecake fan, but now, he can’t get enough!...
This tender roasted asparagus recipe is a favorite for a reason! It’s incredibly quick and easy to make, and the result is a healthy and delicious side dish that goes well with so many things. I’ve included all my best tips below, covering everything from choosing the freshest asparagus to prepping and cooking it just right. We love enjoying this roasted asparagus just as it is, but it’s also fantastic in other dishes....
Our avocado pasta sauce is surprisingly simple to make. It’s super creamy, and you don’t use butter or cream to make it. This is one of my favorite avocado recipes. We love this recipe so much! We’ve even tried it with sweet potato noodles. Key Ingredients Pasta: I love spaghetti, but use your favorite pasta for this recipe. I’ve also made it using chickpea and lentil pasta, which added some extra protein....
Ok, so if you really know your vegetables, you’ll notice that those guys in front are actually Jester Squash and not Acorn Squash. Technicalities aside, they work just as well for roasting and stuffing. Something I really love about my local Farmhouse Delivery is that vegetable varieties show up that even I – the girl that literally wrote a book about vegetables – have to occasionally Google. This recipe is comfort food on the lighter side....
Jack and I made this cauliflower steak recipe for Valentine’s Day last week. We loved it so much that I knew I had to share it with all of you! As a cook, one of my favorite things to do is to turn a vegetable into a main dish. This cauliflower steak recipe is a fantastic way to do just that. I start by searing thick slices of cauliflower in a hot cast-iron skillet until they’re deeply golden brown....
Happy Monday! To celebrate the 3rd week of our cookbook being in the world, I have a really fun giveaway. I absolutely love my Staub cast iron cookware and it’s the best I’ve ever owned so I thought – why not share the love? The pieces are made in France, the quality is amazing, and they look SO beautiful. I’m giving away the 4 cast iron items that you see here in this post....
Over the years, Jack and I have made so many steamed dumplings together. Like all our favorite cooking projects (sushi, bao buns), steamed dumplings have a simple division of tasks. I make the filling, and Jack makes the dumplings. Then, we eat! If you’re looking for a fun activity for a weekend, a date-night-in, or even New Year’s Eve, I hope you try this steamed dumplings recipe. It’s a blast to make, and it’s not at all complicated (thanks, store bought wonton wrappers!...
My goodness summer has hit us hard this year! Lots of 100 degree days, the A/C is on the fritz and no time to jump into the pool. Nevertheless, we have made sure to take advantage of summer by devouring cool, sweet, refreshing popsicles. If you have popsicle molds, definitely use them. If you are like us and don’t have any, it’s okay just use plastic cups. These pops have layers of vanilla pudding and honey-sweetened strawberries....
This strawberry shortcake recipe is the ultimate summer dessert! Fresh strawberries and airy whipped cream fill flaky, tender homemade biscuits. At this time of year, strawberries are at their best. They’re insanely juicy and bursting with sweet and tangy flavor. I love this recipe because it shows how little you have to do to make them a delicious dessert. There’s no need to cook them or even sweeten them. Just sandwich them between biscuits with a dollop of whipped cream for a simple, rustic, and luxurious treat....
Thanksgiving came up so quickly this year, didn’t it? In case you’re still trying to narrow down what to make, I wanted to share some of my favorites from around the web. Great round-ups filled with tons of ideas: Bon Appétit: Thanksgiving doesn’t have to kill you (written by my friend Marissa Lippert of Nourish) Food 52: Veganizing Thanksgiving Style Me Pretty: e-Thanksgiving guide (which is so gorgeous, by the way) Camille Styles: 10 Best: Dishes with a Twist …and of course My fall food Pinterest board My top picks, by course: appetizer: Pumpkin Bruschetta from Kwestia Smaku side dishes: Brussels Sprout Salad with Red Onion and Pecorino from Not Without Salt Salt + Vinegar Kale Mashed Potatoes from Edible Perspective veggie main course: (could also be a side dish) Curry-Yogurt Acorn Squash with Cilantro Quinoa from Naturally Ella dessert: Pear + Apple + Ginger Crumble by Jewels of New York for West Elm dessert cocktail: (because you can have two desserts on Thanksgiving) Pumpkin Bourbon Milkshakes from Shutterbean happy meal planning!...
My husband Jack loves pimento cheese. Actually, he loves any kind of cheese but, having grown up in the south, pimento cheese has a special place in his heart. So I made this vegan version! Although he was skeptical as I was blending it together he was shocked and impressed by how close it tastes to the real thing. Cashews give this spread a creamy base while jarred pimentos, dijon mustard, and lots of lemon give it a proper tang....
This vegan stuffing recipe is a plant-based version of my mom’s classic stuffing recipe. Her stuffing has been my favorite part of Thanksgiving ever since I was a kid. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery instead. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish I reach for at Thanksgiving dinner....
Someone recently asked me – when do you use tempeh? I responded with, “when I’m tired of tofu and chickpeas… that’s when it’s tempeh time :)” To be honest, no one really knocks down my door begging for more tempeh recipes, but since that interview, I’ve had it on the brain. Tempeh is delicious, so let’s make a club sandwich with it! Club Sandwich “Meat” The marinade I created for the tempeh is a smoky mixture that includes tamari or soy sauce, maple syrup, ground cumin, and smoked paprika....
It’s that time of year again – time for my annual non-turkey turkey day recipe roundup. Whether you’re a Thanksgiving traditionalist, an all side-dish-eater, or you have a family member that just turned vegetarian, here are a few of my favorite healthier holiday recipes that will hopefully spark a bit of inspiration. Pictured above: Fig & Feta Crostini Carrot Soup (vegan & gf) Kale & Shiitake Mushroom Stuffing (vegan) Fennel Salad with Walnuts & Avocado (vegan & gf) Cauliflower Mashed Potatoes (vegan & gf)...
This is my perfect cooking scenario: I walk into the farmers market with an open mind and no preconceived recipe idea. I take a quick scan and an idea instantly pops into my mind. I grab zucchini, tomatoes, cilantro, basil, these gorgeous amaranth greens, and we head home. (Ok, we stop at the doughnut stand, and then head home). Later that night, I start chopping, mincing and simmering. Jack works on the computer upstairs and instead of being mad that he’s working yet another weekend, I go to my zen place of carefully balancing flavors over the stove....
We LOVE chickpea recipes! Also called garbanzo beans, chickpeas are healthy, packed with fiber and plant-based protein. Even better, they’re delicious and versatile. Keep a few cans in your pantry, and you won’t get stuck making the same old chickpea recipes on repeat. Nope—you can blend these legumes into hummus, form them into falafel, or roast them up for a crispy snack. You can toss them into a salad or a pot of soup or stuff them into a sandwich....
What You Need to Know to Make Our Balsamic Strawberry Salad I’m all about fruit in salads, especially when they are balanced with a punchy vinaigrette, which is precisely what happens in this strawberry salad. We also have this recipe for Strawberry Iceberg Salad if you are interested. Think wedge salad, but with strawberries and a blue cheese vinaigrette. First things first, let’s talk about the strawberries. Of course, we want them to be juicy, ripe, and sweet, but if you don’t currently have access to the best strawberries, here’s a tip:...
Of all the salad dressings we have shared, this tahini dressing is the one you will most likely find in our fridge. It’s similar to our creamy tahini sauce but with more lemon juice, maple syrup, and toasted sesame oil to make it extra delicious. We hope you try this easy dressing. It is perfectly creamy and made without dairy or mayo! I love it with a fresh green salad and drizzled over cooked grains like quinoa....
These rolls are naturally sweetened with honey, soft inside, and because you know we can’t do anything “normal” they’ve got a slice of creamy brie cheese and fresh herbs in the middle. You will need to let the dough rise for 1 hour, but after that, they are no-knead, easy bread rolls! How to Make No-Knead Bread Rolls Stuffed with Brie Cheese These really are easy to make. The hardest part is making sure you have enough patience to wait an hour for them to rise....
