Based on Ali Slagle’s Sweet Potato Hash With Tofu from NYT Cooking: When I first made Ali Slagle’s Sweet Potato Hash With Tofu, I loved how simple and hands-off it was—everything roasted beautifully on one pan. Over time, I found myself adapting the recipe to fit my style. I swapped in crispy chickpeas, skipped the … Continue reading Roasted Sweet Potato, Tofu, and Chickpea Bowl with Feta Recipe
Ingredients For the Bowl: 1 cup uncooked rice (brown, white, or jasmine) 2 medium sweet potatoes, peeled and cube(ish) into 1 inch pieces 1 red onion, thinly sliced 3 cups fresh spinach 1 can (15 oz) chickpeas, drained and rinsed 2 tablespoons olive oil (divided) 1 teaspoon smoked paprika 1 teaspoon garlic powder Salt and … Continue reading Roasted Sweet Potato Bowl with Tahini-Chili Crisp Sauce Recipe
woaaah two blog posts in one day? who is she?! i made something else that was so good, and so easy, that i HAVE to share. the only real requirements are jasmine rice and coconut milk (the canned kind) for the coconut rice, and firm (or extra firm) tofu, peanut butter, rice vinegar, soy sauce, … Continue reading coconut rice with tofu tossed in peanut sauce
y'all this grain salad was goooood! so much texture and so filling. kamut is an ~ancient grain~ apparently, but i saw it at central market and thought it looked pretty so i bought it. i was looking in the vegetarian flavor bible for good pairings to go with it, and kale was suggested - and … Continue reading kamut salad with kale and leeks
today's recipe is focused on homemade beans, and i'll walk you through how i make mine. one of the easiest ways to eat your beans is on toast! i rub the sourdough toast with raw garlic, then add the beans and a fried egg on top and grate parmesan over everything, then sprinkle with chopped … Continue reading homemade beans on toast
my favorite thing about this recipe? the only prep required is to chop up or pull apart some herbs! the rest is done for you because it's all stuff you can pick up at the grocery store. but first, a note about properly storing fresh sourdough so it will last you. as soon as you … Continue reading smoked salmon toast
cooked leftover rice lasts for about five days in the fridge. i don't like to admit it, but i have ended this time period before without using the rice at hand, which is always sad. enter: tamar adler's thai fried rice recipe - from her book about cooking (that i highly recommend) called "an everlasting … Continue reading fried rice with fish sauce and citrus
ok i will admit, i was out of eggs but wanted a 'protein' for my rice bowl. so, enter tofu that had been sitting in the fridge anxiously awaiting its moment in the prime time (aka my... lunch?). inspired by recent events (eric kim's gochujang caramel cookies - which i have yet to bake but … Continue reading gochujang tofu and miso broccoli over rice
i looooved eating this! and it came together in less than 30 minutes. i know it's not in season, but central market had some organic asparagus that looked good so i plopped them in my cart. asparagus goes bad SO FAST (imo) so i cooked it up immediately! this no-recipe recipe is a combo of … Continue reading roasted asparagus and leeks with dijon cream sauce and boiled eggs
yalllll this was SO GOOD. the basic idea is beets + cheese + fruit + greens + nuts! (thanks vegetarian flavor bible). i personally love roasted beets, so i roasted the beets (thinly sliced, at 400F for about 25 mins). a few recipes i would like to make this week call for pine nuts, so … Continue reading roasted beets, pine nuts, apples, & feta over arugula with balsamic glaze
cooking with leeks 