This soup is simple but has some really definitive and bold flavors that will warm your bones during this chilly weather.
Risotto is like the grown up version of Mac and Cheese, isn't it? A big bowl of that creamy yummy warm goodness on a cold or gloomy day- I'm pretty sure that's as close to a perfect night as one could get. No, wait, add a glass of red wine to that- now that is a perfect night. I've always loved risotto, but have never actually made it, until now. That's mainly because I didn't want to spend 45 minutes hovering over the stove, spooning in tiny amounts of broth at a time, stirring, waiting- repeating until it magically turns into risotto. This takes that tedious step out of it, as instead it's baked in the oven. Talk about easy-peasy. And delicious, too.
I know, Gai means chicken and so you can't veganize this. Well, it happened, thanks to the genuineness that is Minimalist Baker. This soup is just as I remember it being, flavors rich with ginger, lemongrass and coconut with an added sweetness from roasted butternut squash. With the cool weather rolling in, this is just perfect for a chilly night!
My grandmother gave me her crepe pan!! This is a huge deal. My childhood can literally be summed up by me and my grandma making crepes together. So naturally the first thing I did was make her famous crepes- these are not them. The second thing I did was experiment- yes, this is the experiment. They were phenomenal. She would love them.
This dish is lovely. It is so simple to make and is delicious in the most delicate way. Make this for brunch- you’re so going to love it! It would be genius to serve this along side a fresh arugula salad with baby tomatoes and some roasted kale sprouts, as pictured below.
This is my go to gravy recipe, it comes together quickly and everyone raves about it. I've been told on multiple occasions to "Save the leftover gravy! We can use it as a sauce to cook something in..." Yes. It's apparently that good.
I'm a sucker for comfort food. One of the many pros to veganism is you're forced to make your own. It would be so much easier to buy comfort food from your local, say Boston Market, but that's not an option for us. Because of this we have the power to make sure our food, even our comfort food, is wholesome and good for our bodies without compromising on the taste.
Kale was fun for a while, wasn't it? Everyone raved about their kale chips and kale smoothies for what seemed like months. But then the fuss sort of died down. Out with the kale and in with the...? Well, I'm not sure, rumor has it that collards are the next trendy green. Regardless, the kale train has slowed down everywhere but in my locally sourced organic CSA (community supported agriculture) box. I still get a minimum of one bundle of kale a week. Sometimes two. Two bundles of kale! My god the stuff is good but I'm getting sick of it. I ran out of recipes. I juiced it, blended it, baked it, sauteed it, steamed it, tossed it, you name it. And then I found this recipe somewhere in the depths of the internet and it has been a total game changer.
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