Zucchini & Cashew “Lasagna”

Dani took the lead on this one– a dish that is intentionally vegan, keto, dairy-free…well, free of most things,  really. Like…take this lentil bolognese, but cut out the wheat pasta, and other natural carbs from the lentils. She deserves a round of applause though; it was delicious! Don’t like zucchini? Try eggplant, or maybe even large…

Green Curry Chickpeas (Chickpea Stew #5)

I’m not fooling anyone by now– I eat a lot of chickpeas. What you can’t tell from the blog though is just how different all of these stews taste– so yeah, this may be the fifth variation of chickpea stew on the blog, but it’s a brand new experience. Trust me.

Eggplant & Cashew Sauté

Yup, you’re reading that correctly– the only spices I used this time around were salt and pepper. That’s right, no paprika, coriander, or any exotic seeds– just a handful of herbs and and some fresh produce. This may be one of the best things I’ve made all year, and it was pretty straight forward in…

Shiitake & Pea “Scampi”

I pretty much forgot peas existed for a while after I started eating more stir-fries that favor the pea pods and bean sprouts. Frozen peas? Well, I don’t like frozen veggies since things are in season, and I also don’t get into many fights…so there wasn’t really a need for an emergency icepack…but like many…

Patatas Bravas

Full disclosure: I’ve never been to Spain–but you already know I like to use food to compensate for the lack of plane tickets. Luckily, Dani had the chance to study abroad there, so I can live vicariously through her experiences, work backwards, and try to come up with something interesting. While I was alternating between…

Coconut-Lentil Soup

It’s April 1st…but I promise this is real. Don’t believe me? I already got the prank out of my system–just follow @craving_mad on instagram to see how. Exciting things are coming up this month, including the 100th post to the blog! Remember the the build up to the 50th post? Double it. Seriously…but more on…

Minced Beet & Watercress Salad | Caramelized Shallot Vinaigrette

Winter is nearly over–at least I think so. This week is another no-frills recipe that should come together pretty quickly. I saw watercress in the store, and got a little excited, but since it’s harder to find you can easily sub in spinach or arugula. Combine those as I describe below, and you’re already half-way…

Red Lentil “Bolognese”

“Lentils and pasta…” she said, “but that’s like carbs on carbs!” Look,  I love lentils; they are one of my ideal survival foods because they’re cheap,  filling, and crazy versatile.  So versatile, I decided to try another cuisine-bending experiment. Red lentils are my go to for quick meals because they don’t really need to soak…

Leek & Mushroom Soup

This is the type of “vegetarian” dish that could get me into trouble… I normally would make this really simply with butter, flour, and some kind of stock. This time, we had a bunch of bacon (a pretty rare find in our fridge), and I needed to get rid of it. This version uses bacon…

Roasted Carrot Soup

I hate to waste food– I always push to utilize everything we buy. This time, it was a bunch of carrots that were starting to go limp. They didn’t look great, but they were still carrots– it was just going to take extra work to get the flavors out. Step one here is to char…