Rich, dense chestnut flour is a good source of fiber and protein — and 100% gluten-free. Olive oil and rosemary add flavor. Pine nuts are optional, but highly recommended.
Keofta (or Kofta) are meatballs. Here, we replace with meat with split peas and cracked wheat and carrots and onions and celery. Golden raisins and paprika add a hint of smoky sweetness.
Potato salad does not need to be a starchy, gloppy, mayonnaise-infested stew. Here, we use fingerling potatoes, young arugula, goat cheese, oil-cured black olives — and ZERO mayonnaise.
I made this on New Year’s Day, and it was a hit. People asked for the recipe, though one person said she couldn’t believe “those ugly mushrooms could taste that good!”
This is a gloriously unimaginative, pedestrian, almost boring take on the classic lentil soup. Which is sometimes, exactly what we need! Serve with a thick slice of bread, and a thick slab of butter.
Different kinds of lentils dissolve (or don’t dissolve) at different rates. Combine them all in a soup, you get something to intact, something soft… a variety of textures, and plenty of leguminous nutrition!
The quintessential English Christmas dish. The traditional recipe has been updated with coconut oil instead of lard.
Why was I struggling to find something that uses whole sesame tahini? Whole sesame tahini is a nut butter made from the entire brown seed. This is important.
We use use dried figs, because they’re available year-round, and they keep just about forever. You can always use fresh figs, though… Just make sure to eat them within a day or two of dipping.
“When I was a child and had an upset stomach, my mother used to make me a hot drink that helped tremendously.”
This vegan wonder requires no cooking, and almost no prep. Just blenderize the organic, vegan superfoods, and then chill. You chill, and the dessert chills too.