This turned out delicious! Next time I think I’ll add more spinach or use fresh spinach instead of frozen, and a little more garlic. Here’s a link to the typed out recipe.
This was SO good! I used this recipe for the burgers, except that I used chopped pecans instead of the pepitas. And for the fries, I put them in the oven at 400 for 25 minutes and seasoned them with black pepper, cayenne pepper, a little salt and a thin coating of olive oil.
The salsa was SUPER last minute but really complimented the burger and it’s made up of mango, tomato, white onion, yellow bell pepper, and cilantro. All stuffed into a pita (almost all used up!) with lettuce, super filling and super yummy. Even my dad liked it!
This Smoky Yam Soup is filled with flavor and tons of plant-based nutrients! Make a big ol’ batch to freeze for continued winter comfort.
I had made this smoky yam soup a couple of months ago and kept it in the freezer because it was such a large batch. Well, I defrosted it today and it tastes even better than before and was extremely satisfying. I used the recipe below (which I got from my CSA), but I added mushrooms and used Red Inca Quinoa instead of white rice, which gave it a nice nutty flavor. I also hand mashed the soup ingredients instead of using a blender.
I made these for dinner on Friday night with help from my dear friend Amanda, and they turned out SOOOOO GOOOOOOD!!!!! I didn’t use the recipe for tortillas in that entry because I didn’t have any milk, so I used this recipe. I changed up the original Samosa recipe by using pickled jalapenos and adding snap peas. There is a great heat to recipe without it being overbearing, and the smell of it cooking stays in your house for at least two days (I’m not complaining!).
I served it with sauteed carrot greens made with chopped walnuts, garlic and tomatoes.