Vegetarian Whole Foods Made Simple
This roasted root salad with goat cheese is perfect for winter- resolution friendly, with a little oomph! I have always thought that January is unfairly assigned the title of “worst Month”. The reasons are twofold: The worst month is obviously February My Birthday is in …
This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long. Greetings from the chilly climes of West Michigan! We are back in our old stomping grounds to celebrate the wedding of my sister-in-law- …
This cosy one skillet vegetarian cottage pie has a hearty lentil filling, and a crunchy sweet potato topping.
Greetings from balmy Houston! We are now mid way through October, and I am yet to don a jumper, beanie or boot. The temperature is stubbornly hovering in the mid 80s, and showing no signs of dipping this week.
Hmph, despite the heat I am forging ahead with Autumn cooking anyway. There’s been cosy chilis, hearty pastas, warming curries, and my latest one pot wonder- a skillet vegetarian cottage pie! This is such a gorgeous dish, (James loves it too!). Just a simple filling of vegetables and lentils that turn a little creamy in cooking, topped off with grated sweet potato to provide a lush crunchy topping.
So simple, so easy, so nourishing. Just the way we like it. I’m curious what dishes are you most looking forward to now the temperatures are starting to dip (in theory…!).
Enjoy!
Make it vegan: simply leave out the parmesan from the topping.
This spicy-sweet sweet potato and pineapple curry is vegan, simple to make and will warm you from the inside out. You guuuyyyysss! In just a couple of short weeks I will be flying across the atlantic to spend a little time at home with my …
This mexican veggie bowl covers of all of your bases- healthy whole grains, fats, greens and beans. Oh, and it tastes fantastic too! Hello friends, I’m back! Thank you for your patience during my little blog hiatus, I have missed you! The last 6 weeks …
These baked sweet potato wedges with rosemary and sea salt are crisp, salty-sweet, and good for you too!
The temperatures are falling and the days are getting shorter, it even snowed this week (*sigh*, Michigan!). Root vegetable season is in full swing, and today I am celebrating with some beautiful baked sweet potato wedges, adorned with crunchy sea salt and piney, aromatic rosemary! Not only are they tasty and incredibly good for you, they cook more quickly that normal potatoes… and that means they are in your belly faster… Hooray!
For years I have been making sweet potato wedges the same way: seasoned with smoked paprika, cumin and a dash of cayenne pepper. I still LOVE this version, but I recently stumbled upon this rosemary and sea salt combination, and am smitten all over again. I love mixing the sweet with the salty and bold, so these are a real winner in my kitchen. I serve them alongside a scramble of some sort – tofu or eggs will do- for a quick healthy and delicious dinner!
Give them a try!!
Yesterday was the kind of Sunday that made me want to live inside a Jane Austen novel. Totally exhausted from planning and celebrating a surprise birthday for Kirk, all I wanted to do was read, drink cups of tea, and take a long bath (I …
Happy Monday! How was your weekend? Mine was busy! On Friday, which was of course Valentine’s Day, I was involved in a top secret marriage proposal mission. Saturday was spent celebrating the birthday of my friend Lori, we ate too much at the Hibachi Grill …
