Chicken Tomatillo Chili

chicken chili

I can’t stand soup when it’s hot outside. I often see coworkers enjoying soup for lunch all the year round, and I’m sweating just thinking about it if the temp outside is above about 75 degrees. (But I’ll drink hot coffee on an August morning, unless I’ve made cold brew coffee the night before. I’m… 

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Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes)

stuffed sweet potato

Okay, well, as you can tell by the photo, this sweet potato is stuffed with more than just that simple radish top pesto I made the other day. (See, I told you it was good for lots of things!) There’s all sorts of delicious, nutritious goodness stuffed in there – specifically black beans, shiitake mushrooms,… 

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Moroccan-Inspired Vegan Quinoa Skillet

quinoa skillet

I tend fall into a rut where I prepare meals in a somewhat traditional style (a protein, plus a veggie or two, maybe a starch such as rice or potato, or a salad), especially during the week. It’s simple, I don’t have to think or follow a recipe, it pleases those picky eaters that don’t always like… 

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Daring Cooks: Vegan Cassoulet

 Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman…. 

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