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Moroccan Tagine with Chickpeas and Vegetables
Today I’m sharing with you a super flavorful Morrocan tagine filled with chickpeas, sweet potatoes, and carrots, along with dried apricots, golden raisins, and green olives, topped with a cashew yogurt, butter toasted sliced almonds, and freshly chopped cilantro.
Scandinavian Open-Face Sandwiches
I had all sorts of plans to publish this post over a month ago but it seemed like a beast of an article to write so I kept postponing it. But as the saying goes, all good things are worth waiting for, so I hope you will agree that there will be a lot of valuable info (and recipes!) in this post.
Wild Mushroom Risotto
Risotto is one of those dishes many are intimidated by, and less likely to attempt making…There’s nothing really magical or scary about it, and when you take a bite into a well-made risotto, well… it’s definitely worth standing over the stove for the 20-30 minutes it requires your undivided attention.
Pairing Wine with Movies
With colder and darker days creeping in and social gatherings still not advisable, I love curling up in the evening with a good movie and a nice glass of wine…Querciabella’s wines have such big personalities, I thought it would be fun to try and pair them with some of my favorite movies. My ideas are listed below. I hope they may inspire you to pick up one or a few of these bottles or to try your own combinations and have fun pairing wine with your favorite movies!
Cold Peanut-Sesame Noodles with Tofu
I love noodles in all forms, and when I want a healthy, flavorful, quick, and easy meal I almost always resort to some type of Asian cuisine. This version of a sesame noodle dish with peanut sauce is more of a Chinese-American dish that I like in part because you don’t have to stress about serving it right away after you cook the noodles.
Oven Roasted Summer Tomato Frittata
This time of year I’m definitely drowning in tomatoes, and you won’t hear me complaining for a second about it. Tomatoes are one of my favorite things about summer to eat and to grow. They are colorful, super sweet, juicy and of course really good for you too…But the best thing I’ve made to date with tomatoes is a simple frittata made with Just Eggs and zucchini and corn from the farmer’s market.
Corn & Zucchini Fritters
Both corn and zucchini are the quintessential summer foods. They are plentiful this time of year, both at farmer’s markets and in grocery stores and if you are a member of a weekly CSA, I’m sure you have received plenty of summer squash thus far. So what to do with them, week after week? My mission is to always experiment with different recipes, discovering the versatility of these gorgeous vegetables.
Tofu Souvlaki with Vegan Tzatziki
Lately, I’ve enjoyed cooking with tofu. This fermented soybean product is a very versatile product filled with protein, iron and calcium, and many other proven nutritional features and health benefits…The good news is that tofu makes for a brilliant food on the grill and can be seasoned, marinated, and prepared in so many ways, depending on what you feel like cooking and eating.
World’s Best Chocolate Cake
When you hear the term “World’s Best Cake” about Norwegian cakes, one often thinks of Kvæfjordkake…When experimenting with chocolate cakes, I mostly tried out sheet cakes, as that is what is commonly seen in Norway. While they can have amazing flavors and textures, I wanted something that would be a bit more photogenic and fancier to present. After many trials I landed on what I now so confidently have named “The World’s Best Chocolate Cake” and I’m so eager for you to try it out to see if you agree with me!
Best Ever Vegan Vanilla Custard
There have been a few recipes I’ve struggled with as a vegan chef, and vanilla custard has definitely been one of them. Either the texture came out too gelatinous (it’s supposed to be thick and creamy, not jiggly!) or too runny, or the color was off. I see no point in making something if it doesn’t both taste and look good, so the experimentation continued…
Cheesy Garlic Bread- the Ultimate Comfort Food
With everyone baking sourdough bread these days, I figured I would try my hand at something a little bit different. I often get the question “What do you miss most since going vegan?” and I can honestly say I have gained so much more than I’ve “lost” (no, I don’t miss eating dead animals) but one thing I do remember fondly is a slice of cheesy pizza. Nowadays, we’re so lucky that we have several amazing vegan cheeses out there and I’m using one of them in today’s recipe; an ooey-gooey cheesy garlic bread that is to die for! And I don’t say this lightly.
Moroccan Tagine with Chickpeas and Vegetables
Today I’m sharing with you a super flavorful Morrocan tagine filled with chickpeas, sweet potatoes, and carrots, along with dried apricots, golden raisins, and green olives, topped with a cashew yogurt, butter toasted sliced almonds, and freshly chopped cilantro.
Scandinavian Open-Face Sandwiches
I had all sorts of plans to publish this post over a month ago but it seemed like a beast of an article to write so I kept postponing it. But as the saying goes, all good things are worth waiting for, so I hope you will agree that there will be a lot of valuable info (and recipes!) in this post.
Wild Mushroom Risotto
Risotto is one of those dishes many are intimidated by, and less likely to attempt making…There’s nothing really magical or scary about it, and when you take a bite into a well-made risotto, well… it’s definitely worth standing over the stove for the 20-30 minutes it requires your undivided attention.
Pairing Wine with Movies
With colder and darker days creeping in and social gatherings still not advisable, I love curling up in the evening with a good movie and a nice glass of wine…Querciabella’s wines have such big personalities, I thought it would be fun to try and pair them with some of my favorite movies. My ideas are listed below. I hope they may inspire you to pick up one or a few of these bottles or to try your own combinations and have fun pairing wine with your favorite movies!
Cold Peanut-Sesame Noodles with Tofu
I love noodles in all forms, and when I want a healthy, flavorful, quick, and easy meal I almost always resort to some type of Asian cuisine. This version of a sesame noodle dish with peanut sauce is more of a Chinese-American dish that I like in part because you don’t have to stress about serving it right away after you cook the noodles.
Oven Roasted Summer Tomato Frittata
This time of year I’m definitely drowning in tomatoes, and you won’t hear me complaining for a second about it. Tomatoes are one of my favorite things about summer to eat and to grow. They are colorful, super sweet, juicy and of course really good for you too…But the best thing I’ve made to date with tomatoes is a simple frittata made with Just Eggs and zucchini and corn from the farmer’s market.
Corn & Zucchini Fritters
Both corn and zucchini are the quintessential summer foods. They are plentiful this time of year, both at farmer’s markets and in grocery stores and if you are a member of a weekly CSA, I’m sure you have received plenty of summer squash thus far. So what to do with them, week after week? My mission is to always experiment with different recipes, discovering the versatility of these gorgeous vegetables.
Tofu Souvlaki with Vegan Tzatziki
Lately, I’ve enjoyed cooking with tofu. This fermented soybean product is a very versatile product filled with protein, iron and calcium, and many other proven nutritional features and health benefits…The good news is that tofu makes for a brilliant food on the grill and can be seasoned, marinated, and prepared in so many ways, depending on what you feel like cooking and eating.
World’s Best Chocolate Cake
When you hear the term “World’s Best Cake” about Norwegian cakes, one often thinks of Kvæfjordkake…When experimenting with chocolate cakes, I mostly tried out sheet cakes, as that is what is commonly seen in Norway. While they can have amazing flavors and textures, I wanted something that would be a bit more photogenic and fancier to present. After many trials I landed on what I now so confidently have named “The World’s Best Chocolate Cake” and I’m so eager for you to try it out to see if you agree with me!
Best Ever Vegan Vanilla Custard
There have been a few recipes I’ve struggled with as a vegan chef, and vanilla custard has definitely been one of them. Either the texture came out too gelatinous (it’s supposed to be thick and creamy, not jiggly!) or too runny, or the color was off. I see no point in making something if it doesn’t both taste and look good, so the experimentation continued…
DON’T LEAVE WITHOUT
MY TOP 10 RECIPES
DON’T LEAVE WITHOUT
MY TOP 10 RECIPES
