Vegan

Mushroom and Tofu Fried Rice

I originally pulled up a basic fried rice recipe with ingredients to make your own sauce. While I’m usually all about sauces from scratch, I was pretty pressed for time when putting together this meal, so I took the convenience route. Included in that route was getting pre-cooked, packaged brown rice. The key to goodshow me more

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Lemony Broccoli Chickpea Quinoa Bowl

This filling meal-in-a-bowl uses simple ingredients that, when paired, are incredibly flavorful, though the photo doesn’t do it justice! You can never go wrong with olive oil, lemon juice and sea salt. I rarely use leeks but loved them in this dish in place of onions, lending a similar flavor and no tears streaming downshow me more

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Winter Salad with Butternut Squash and Beets

On the 1st of December in Boston, it was amazingly warm. And by warm, I mean 53 degrees. My tastebuds suddenly switched back from wanting soups to salads, so I made a massive bowl of this hearty winter salad for lunch for the week. The only problem was, those warm temps lasted about a day.show me more

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Beets, Butternut Squash and Farro Casserole

This barley and vegetable casserole was one of my favorite cold weather lunches ever, so I decided to whip up a variation using some more favorite fall ingredients like butternut squash and beets. This one pot (or pan?) meal takes hardly any time to prepare and makes enough to last one person lunch for theshow me more

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Sweet Potato Black Bean Chili

One of my favorite fall recipes is this Sweet Potato Black Bean chili that I make year after year. I adapted it a smidge to tone down the heat so Zacky could enjoy it as well and made it in the slow cooker. We paired it with delicious, perfectly sweet pumpkin cornbread, that I haveshow me more

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Barley and Vegetable Casserole

We recently celebrated the Jewish New Year at my parents’ house, where one guest brought a veggie-loaded dish that we loved. Zacky too, since there were tons of soft, bite-sized pieces of veggies for him to enjoy in a variety of colors. I forgot to ask for the recipe, but a quick google search ledshow me more

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Creamy Tomato Pasta with Sauteed Mushrooms

Lately the little guy has been loving mushrooms, and I’m happy to encourage this taste for a new veggie (ok, fungus). Another favorite of his? Pasta. In an effort to curb the amount of pasta he gets and encourage other grains, I tried a quinoa brown rice pasta from Trader Joes that cooked up reallyshow me more

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Barley with Zucchini and Peaches

The other day I realized, just 15 minutes before I had to pick up Zacky, that I hadn’t cooked dinner. I always cook dinner in advance, so we can spend as much time as possible outside at the park before coming home at the very last minute before a potential hunger meltdown (both him andshow me more

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Lime Thyme Sorbet

Many months ago I enjoyed an incredible, simple dessert of thyme sorbet when out for lunch at Towne in Boston. It was an unlikely combo of sweet and earthy and I had never had sorbet like it. However, when the waitress was reading off the sorbet flavors, she went through them saying “raspberry, lime, thyme…”show me more

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Farro with Tofu and Tomatoes

Fresh tomatoes and basil are key summer ingredients and I paired them with tofu and quick cooking farro for a quick dinner. Farro is like a chewier, plumper version of rice and I always have a bag of Trader Joe’s 10 minute quick cooking variety on hand. And, I prefer cooking it over rice latelyshow me more

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