Do you love pumpkin pie but don’t want to make a crust? Try my new Kabocha Spice Cake. It’s rich, moist, and full of pumpkin-spice flavor, without the calories or fuss of pumpkin pie. This cake comes together in just 20 minutes active time, starting a roasted squash, or 30 minutes starting with a whole […]
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Whipped Coconut Cream
I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add […]
Cuban Black Beans
Enjoy Cuban Black Beans as a change from tomato-based bean dishes. After the aroma invites you to try a bite, you’ll never want to settle for canned beans again. They are easy to make on the stove or in a slow cooker. See the notes below for using an Instant Pot or another pressure cooker […]
Greek Chickpea Salad for a Crowd
Combine creamy chickpeas, crunchy vegetables, and Greek dressing for a crowd-pleasing salad. Toss in chopped olives and loads of chopped fresh parsley for extra flavor. It keeps its crunch for several days, so you can make it on the weekend to help get you through the week. I made a big pot of it this […]
Skillet Fajita Veggies
This quick vegetable side dish brings the powerful Tex-Mex flavors of a hot veggie fajita without the fat or fuss. The mushrooms, garlic, and sriracha sauce layer in the umami without much work on your part. Pair Skillet Fajita Veggies with a bean burrito for a quick and healthy meal. Skillet Fajita Veggies cost just […]
Summer Rolls
Making Summer Rolls is part craft, part cooking, with minimal heat. Assemble colorful vegetables and bouncy rice noodles on a translucent spring roll wrapper, roll it up, and stir up a zesty sauce. Once you get the hang of it, this recipe takes about 20 minutes more than making a salad. It will: Unleash your […]
