Mostly healthy recipes from an inspired guy
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Creamy Autumn Butternut Squash Soup
This creamy butternut squash soup is simple to make and has a wonderfully unique flavor that is not often found in a made-from-scratch soup. The sharp balsamic vinegar blends well with the light taste of butternut squash. Topping each bowl of soup with fresh dill really balances out the dish. * I use the Cuisinart Hand…
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Caramelized Carrots
These caramelized carrots are naturally sweet and aromatic with the perfect amount of savory spices. We enjoy this (perhaps best ever) carrot recipe year-round, especially on those brisk autumn days! Traditional orange carrots are excellent in this recipe, but I had some yellow carrots from the farmer’s market that were begging to be caramelized. Of…
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Spinach Fettuccine Alfredo with Tofu Scallops
This thick, creamy vegan alfredo is perfect served atop a warm bed of spinach fettuccine. Paired with a few simple, velvety tofu scallops, you’ll love this rich and delicious warming meal. This meal is fairly quick to prepare, as long as you’re willing to cook the pasta, alfredo and scallops simultaneously. Fortunately, you can always…
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Vegan Chocolate Peanut Butter Cups
Watch out, Reese’s, this vegan recipe for chocolate peanut butter cups is outstanding! These peanut butter cups made from scratch pack together the great flavors of real peanut butter and quality chocolate. Ghirardelli premium semi-sweet baking chips, unlike Nestle and the store brands, use cocoa butter instead of butterfat or milk fat. Of course you…
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Taco Spices
Once you’ve mixed your own taco spices, you’ll never use pre-packaged taco seasoning again. This combination of ingredients is the perfect seasoning for any taco filling. It also does wonders on a quick homemade bean burrito (soft tortilla, refried beans, diced onion, and a few generous shakes of taco spices). You’ve probably seen a similar…
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Kale & Pistachios
Here’s another super simple side dish that fits somewhere between a salad and a sautéed vegetable. It tastes great and offers a pleasant crisp and crunch to the plate. Be careful with the salt! I used a generous amount sea salt the first time making this and the resulting dish was entirely too salty. Taste a…
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Julienned Carrots & Zucchini with Pasta
This twist on fettuccine primavera has vegetables and pasta put together so naturally it’s bliss. The carrot, zucchini and pasta get together for a culinary ménage à trois that takes about as long to make as a plate of pasta and marinara. If you don’t have a julienne slicer, this might take a bit of time to…
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Coarsely Mashed Carrot and Rutabaga
Some of the best recipes are ones that only need one or two non-stock standard ingredients. This easy side dish brings a fresh aroma to the plate, plus it’s a great sub for mashed potatoes. This recipe can be prepared as a puree instead of a mash, but you’ll lose the distinct fragrances of carrot…
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Sicilian Greens and Chickpeas
This Italian inspired meal puts the spotlight on Italian greens. Sicilian Greens and Chickpeas is an absolute favorite – it’s warm, satisfying and the combination of flavors is surprisingly perfect (oh, it’s nutritious, too!).
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Authentic Guacamole
I ran across this diamond in the rough years ago on an Hispanic newsgroup. People were raving, so I translated it, prepped it and ay dios mio! This fresh treat rarely makes its way to the refrigerator, but keep in mind that avocado doesn’t last much longer than a couple days after it has been…