Vegetarian Whole Foods Made Simple
Whole wheat linguine tossed with roasted cauliflower, yoghurt, lemon, and almonds to make a quick and delicious weeknight meal. Alternative Post Title = Roasted Cauliflower: A Love Affair. The first time I roasted cauliflower I was forever ruined, for I can never go back. Like …
Do you ever come across recipes that seem too good to be true? Thats exactly how I felt about this beauty when I first stumbled upon it. How can 3 very simple ingredients come together to create something that bloggers were waxing lyrical over? Well, I …
This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare!
As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight cooking, and 2) one pot meals are the best way to do this. Since these revelations, I have become somewhat fixated by one pot meals, especially this creation: the one pot lasagne!
Actually, to be technically correct I suppose we should call it a one SKILLET lasagne. Imagine, all of the hearty comfort of classic lasagne, but approximately 60% less time spent on clean up. I know, almost too good to be true. I was first turned on to the skillet lasagne with this lovely recipe, but I wanted to come up with an alternative for the colder seasons. After dabbling with a couple of different recipes, spinach and mushroom was the clear winner.
Enjoy!
Adapted from this recipe.
This is a pretty adaptable dish, we have made it with fresh kale, but I suspect any left green will do the trick.
This easy one pot tomato lentil pasta makes weeknight cooking a breeze! Although the basic premise of Emma’s Little Kitchen is to provide you with simple, approachable vegetarian fare, I will be the first to admit that I sometimes get a little carried away. I …
Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner. Well mother nature has certainly been flexing her muscles in Texas this week! I’m not normally intimidated by the weather, but I will admit to …
This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food.
Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I have had our upcoming trip to England to look forward to, so the short stint back has seemed manageable.
I have been cooking in big batches to save time (and my sanity…!) through the week. This butternut goat cheese lasagne made an appearance in last weeks line up, and Kirk and I were feasting on the leftovers for DAYS. Is it me or is leftover lasagne The. Best.? I can (and did…) eat this stuff cold and directly from the pan…
I love this vegetable heavy version with its alternating sweet and tangy layers. A sprinkling of sage and walnuts add to its all round cosiness and suitability for these last weeks of winter. Creamy, cheesy, rich and super satisfying, just the way a lasagne should be!
Enjoy!
Adapted from Nigella Lawsons ‘Christmas’
I have made this with both whole grain and regular lasagne sheets.
This creamy butternut squash sage sauce is simple, quick, and can be enjoyed with any kind of pasta. A couple of weeks ago, after a string of failed kitchen experiments, I found myself dangerously low on blog-worthy material. Gazing into my fridge for inspiration, my …
Hello friends! It seems pretty apt that I am sharing this incredibly simple and low key “No Cook” Summer Pasta recipe with you today. I returned from a two week holiday in the homeland this Monday, and my post holiday to-do list is leaving my …
Two things that are currently growing: my appetite, and my waistline. I know what you’re thinking, errrrr… maybe you should cut back on the macaroni and cheese, perhaps lay off the hearty desserts for a while?. True, this would probably be a good plan, but it turns out I have a pretty good excuse…
Thats right friends, Emma’s Little Kitchen has a bun in the oven! Our little nugget is due at the end of November, and we are very excited for our new adventure. This little nugget has been wreaking total havoc on this blog. For the latter part of my first trimester I could not stomach vegetables, beans, even whole grains! Basically all the mainstays of my normal diet suddenly became off limits! Suffice to say, this made recipe development very tricky, I just wasn’t into food that much, especially anything healthy, it was very disorientating indeed!
Now safely in the throws of my second trimester, I am back in the swing of things and enjoying beans, greens and grains once more. Phew! The recipe I’m sharing with you today is sort of a middle ground, comfort food that has been made over to include some bolstering wholegrain goodness, and yummy broccoli. I have actually been making this for years, ever since I moved to the States in fact!
Let me know if you try it!
Adapted from Rachel Ray’s Broccoli Macaroni and Cheese, and 100 Days of Real Food’s Whole Wheat Macaroni and Cheese.
The baking in this recipe is optional, you can eat it as a “Stovetop” Macaroni and Cheese too.
I am a total pasta-phile, so I am surprised that in 6 months of blogging I have only shared one pasta dish with you! Time to rectify this dire situation, and this Pea-Almond Pesto with Artichokes and Spaghetti is just the place to start. This …
