Vegetarian

Recent Recipes

• 1

  Summer Squash Rye-sotto

  In my opinion, more people should be cooking with whole grains, and rye berries are a delicious place to start. Once boiled, they have a firm and satisfying texture. This “rye-sotto” requires a slightly different technique than a traditional risotto made with arborio rice, but the end result is similar in creamy-richness with a little more variation in texture. Add in charred and simply marinated summer squash, and this makes for a delicious side or dinner in and of itself.

• 2

  Red Lentil Protein Waffles

  These waffles are for those who want a sweet start to the morning but also know how important it is to begin the day with a bit of protein.
  
  A lot of protein waffle recipes require using things additives and things like protein powder. These are made using only natural, protein-rich ingredients like red lentils and cottage cheese.
  
  They freeze incredibly well and can be heated up in the toaster oven post-workout. And! If you don't have a waffle maker, you can use the batter to make pancakes.

• 3

  Quick Pickled Kale Stems

  This recipe doesn’t begin and end with kale stems, and is a perfect way to preserve and stretch a variety of veggie scraps and trim. Think leek greens, fennel stalks, broccoli stems, and even cauliflower cores. It also utilizes the 3-2-1 pickle method, an easy to remember pickle brine ratio using 3 parts water, 2 parts vinegar, and 1 part sugar. With an added pinch of salt, the brine makes a delightfully sweet and sour pickle that will last for weeks in the fridge.

• 4

  Miso Oatmeal with Charred Kale & Soft Boiled Eggs

  Lately, I’m a savory oatmeal evangelist. This dish is warm, comforting, nutrient dense, and perfect for literally any meal. The possibilities are endless when it comes to toppings, flavor-bases, and even the type of oats you use. This recipe serves as a basic introduction for anyone new to the concept of a savory oatmeal you can have for dinner. I’m calling for steel-cut oats here, as they retain a bit of texture even when cooked.