I keep saying it: 2020 won’t quit. I had a burst of creativity (and extra time) about 6 months ago, and started to get weeks ahead on the blog– the posts were looking great, right? Well, on top of all the new developments this year, we are still settling into the new place. I haven’t…
Tag: Veggie
The Basics: Tomato Sauce
In honor of the second session of Breaking Bread (instagram: @breakingbread.acf) on pasta sauce, I’m going to take you through the basics. You really don’t need much; you just layer fresh- (or preferably canned) tomatoes with herbs, spices, olive oil…and alcohol. Let it simmer until an insanely good sauce comes together. This is just a template!…
Artichoke, Eggplant & Spinach Ravioli
It may have been 9:00 on a Sunday night, but Dani got the urge to make pasta and I couldn’t say no. Wait a second, let me back up. We’ve had a pasta maker for two years– it’s an awesome wedding gift, right? Well the box was missing two vital parts: the clamp that holds…
Savory Crepes | Arugula & Spinach Gremolata
I’m on a roll– this makes it three weeks on the fly with new food. Ahhh, it’s good to be back. This week, I’m taking on breakfast– rather, brunch for dinner. I’m making crepes from scratch, and filling them with mushrooms, onions, and bacon. There’s a lot to unpack here, but it’s going to be…
Akara: Nigerian Bean Fritters
Akara is one of those foods that can absolutely suck to make–but it’s delicious when you get it right. If you’ve never had them before, they are like a cross between felafel and hushpuppies… but with black eye peas, onions, and peppers. There’s nothing complicated here, but the first step–peeling the beans–is a mountain. I…
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…
Craving Mad 