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Veggie Paella

Published on in Grains, Main course By |
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I listened to a podcast recently, a recording of a Lucky Peach event called ‘Eating Out Loud’. Just like the magazine, it was creative, hysterically funny, artistic, irreverent and at times, totally bizarre. Different people spoke/sang/told stories, including Chef David Chang, one of the founders of the magazine (and of Momofuku Restaurant Group and other awesome foodie things).

I love him. I loved watching him on Mind of a Chef, I love his passionate but self-deprecating articles in Lucky Peach, I’m totally a fan. Which is why in this podcast, when he referred to paella as ‘the most overrated food in the history of the world’ I had to do the 15 second rewind to make sure I had heard him correctly. It’s not like I share his food philosophy in general, but this still surprised me. Paella?!

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Carrot & Jalapeño Soup

Published on in Freeze-able, Main course, Roots, Soup By |
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Carrot and Jalapeño Soup

Puréed soup rules. Nutritiously speaking, it is basically a cooked smoothie (so easier to digest) that can include the Allium family of veggies (onion, garlic etc) without freaking anyone out. There are definitely benefits to a raw, green smoothie that you don’t get from a cooked bowl of soup, but this soup definitely has its own thing going on that a green smoothie can’t touch.

Carrot and Jalapeño Soup

Soup makes the perfect food for fall and winter. Look at every ingredient on the list for this recipe. Each one is something you have probably thought about eating more of while perhaps reaching for something more convenient instead. Whipping these ingredients up into this bright orange soup turns them into the healthiest and most convenient of convenience food.

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Garlicky Kale & Spaghetti Squash ‘Pasta’

Published on in Grains, Greens, Main course, Nightshade-free By |
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Garlicky Kale and Spaghetti Squash Pasta

As soon as the weather changes, all I want is pasta, and I know I’m not alone. This is my go-to when there isn’t very much in the house, because there is always kale (because green smoothies) and garlic.

Garlicky Kale and Spaghetti Squash Pasta

Unlike Zucchini Noodles (which would work in this recipe too), spaghetti squash is carb-y tasting and gives you that cozy fall leaves and crisp air satisfaction that our sweaty summer selves totally forgot about. You also don’t need any special equipment to turn it into noodles, Mother Nature, for some strange but awesome reason, has done the work for us.

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Mediterranean Veggie Salad with Buckwheat (& Hummus!)

Published on in Grains, Greens, Legumes, Main course, Salad By |
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Buckwheat Fatoush with Hummus

There is this little Lebanese restaurant near me that serves the best, clean, colourful delicious food. Every time we go, I feel inspired and tingly, surrounded by all of the lemon, parsley and tomatoes.

Buckwheat Fatoush with Hummus

We tend to always order the same things to share, and one of those things is the fatoush salad. This is a simple Mediterranean salad, often with cucumber and tomatoes and the key ingredient is some kind of bread. Not little croutons, but perhaps day-old, big hunks of actual bread (or in this case pita) that absorb the excess salad dressing making the salad as satisfying as a big Italian sandwich.

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