I love lentil soup in the winter because it’s warm, comforting, and filling. But let’s face it, lentil soup can be a little plain. When I designed this lentil soup, I added a few ingredients to give it a little something more. The extra flavor comes from herbs, spices, parmesan rind, and parsley root.
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Banh Mi Sandwich from “The Great Pepper Cookbook” by Melissa’s Produce
Lately I have been on the hunt for the Los Angeles food truck with the best banh mi sandwich, a Vietnamese sandwich that features French bread, sweet pickled vegetables, cilantro, and a protein such as chicken or tofu. So far I haven’t found my dream sandwich on a truck, so I’m happy I found this sensational recipe for banh mi in The Great Pepper Cookbook by Melissa’s Produce.
Vegan Almond Ricotta (Dairy-free) and My Cooking Adventure With Nancy Rose
Today I am sharing the recipe for Vegan Almond Ricotta because I love the creamy texture, and this recipe is full of flavor. Nancy got the recipe from Miyoko Schinner, who wrote the cookbook Artisan Vegan Cheese,which is the bible for vegan cheese-making. I can’t believe how quick and simple this recipe is to make. The ricotta is everything you want a soft spread to be: fresh, creamy, and flavorful. This recipe is a dream come true for anyone like me who can’t digest dairy but loves soft cheese.
Roasted Tomato and Eggplant Sauce For Pasta, Fish, Chicken or Farro
Please don’t run away when you hear “Eggplant.” I used to run until I was introduced to this amazing sauce by Judy Lyness, my friend and fellow food blogger. I knew that any recipe that Judy recommended was going to be good since she makes really delicious food. This sauce is no exception; in fact, it’s divine. This sauce transforms pasta, fish, chicken or farro into a dish full of amazing flavor.
Pumpkin Pasta
This week I was craving pumpkin pasta, so I turned some pumpkin purée into pasta sauce. I find this dish so comforting and tasty. With just sauce and noodles, this dish has a smooth and creamy texture (without cream). Or add a little pine nuts, bread crumbs, or crisp broccoli for a nice contrast in texture. Either way this dish tastes like Fall in every bite.
Farro With Spinach, Lemon, Basil & Pinenuts: A guest post on Eating Rules
I love this winning combination of Italian ingredients. The flavors and textures really complement one another. This dish can be served as a side dish or as a vegetarian or vegan main dish.
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Hi! I'm Dana, and I'm passionate about food and travel. I'm a foodie first, so every healthy recipe I create has to be delicious. You can find me tinkering in the kitchen or obsessively researching vacations. I have curated all the best things to eat and do at my favorite destinations. Hope you'll join my journey. [Read More]
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