Tag Archives: Recipes

Curried Delicata Squash & Chickpeas

This meal was happily inspired by my friend Jodi’s delicata squash stew with chickpeas + quinoa. I saw it when she originally posted it and bookmarked it. It’s taken me longer than a year to create something along the same lines, but the fact that the dish has been on my mind for that long speaks volumes. It didn’t disappoint. ...

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Chocolate protein oatmeal bake (gluten-free and vegan)

Hey hey! How are you?  I’m definitely looking forward to the weekend! We’re still on West coast time (which is why my blog schedule has been all over the place), so it’s been a bit of a blur. If you have any tips for recovering jet-lagged kiddos, please send them my way. I’ve been zombie-ing my way through the week, ...

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Maple Mustard Kale, Quinoa & Toasted Pecan Salad

This is a great kale salad for February. It’s packed with quinoa, golden beets, green beans, and toasted pecans, which together make for a lot of heartiness and nutrition and contrast in texture. What brings the salad together—underscoring the sweetness of the beets along the way—is the maple mustard vinaigrette, which is straight out of Power Plates (I shared the ...

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Falafel Fattoush from Real Food, Really Fast

Real Food, Really Fast is Hannah’s latest. It’s a robust, vibrant, playful collection of vegan recipes that take 10 minutes or less to prepare and are made with real food ingredients. Hannah’s starting point is that a lot of convenience food is far from wholesome and lacking in the foods—vegetables, whole grains, legumes—that give such rich nutrition to plant-based diets. ...

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Vegan Dark Chocolate Pear Cake

I had high hopes the first time I made the cake, but even so, I was pleasantly surprised at how well it turned out. Chocolate and fruit is a hit-or-miss combination for me: I love chocolate and raspberries together, but I’ve never really loved chocolate and orange. Most of the time, I like for chocolate cake to be simple and ...

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Moroccan Sweet Potato Stew from Pretty Simple Cooking

This is a recipe from Sonja and Alex’s awesome new cookbook, Pretty Simple Cooking, which was published on Tuesday. Those of you who read the couple’s blog, A Couple Cooks, know that Sonja and Alex are all about homemade food that’s as accessible as it is beautiful to look at and healthful to eat. The cookbook follows suit; it’s packed ...

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Sweet Cherry Oat Crumble Bars

I modeled the bars after these blueberry breakfast bars, an old recipe, but one that I remember loving for portable breakfasts when I was in the thick of my post-bacc. I made a couple of tweaks to the formula, and instead of using fruit preserves, I used a layer of chopped, frozen sweet Northwest cherries. I love what using whole ...

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Sweet Potato Nacho Fries from Power Plates

Photograph by Ashley McLaughlin   Ingredients For the sweet potatoes: 4 medium sweet potatoes scrubbed and cut into spears 2 tablespoons neutral vegetable oil 1 ⁄2 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1 ⁄2 teaspoon garlic powder 1 ⁄4 teaspoon freshly ground black pepper 1 ⁄8 teaspoon cayenne pepper For the cashew ...

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Skillet Seitan and Bulgur with Fennel & Olives

A shortlist of foods & flavors I didn’t grow up with: Onions and garlic Hot spices (most spices, really) Most legumes Dark leafy greens (aside from spinach) Olives Funnily enough, I cook with all of these things routinely now, and some of them—greens and legumes especially—are among my favorite foods. Spicy things and alliums took longer, and so did olives, ...

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Spiced Citrus Pecan Breakfast Bread

The texture of the bread is super moist, speckled throughout with crunchy pecan pieces. I’ve been partnering with the American Pecan Council early this winter to celebrate the many health benefits and culinary versatility of pecans, which are the only major tree nut indigenous to North America. I’ve always loved pecans in dessert, but they work so nicely for any ...

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