This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
January makes me want to eat soup. Actually even more than eating soup it makes me want to make soup. This curried sweet potato soup is from my first cookbook, From Scratch. It’s super hearty and satisfying, and the thick texture makes it feel like it’s really sticking to your ribs! But since January is, for so many, a time to focus on eating more vegetables and generally taking care of our health, this soup also fits the health bill. It’s basically a pot of puréed vegetables, but you will feel a lot more full (and warm!) than if you just drank a bunch of green juice.
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Still looking to maximize friend and family time in this zone between Christmas and New Years? Cooking and baking together can be so much fun, and perogy-making is the perfect project to do in groups! And hearty, cheesy, starchy, satisfying perogies are just what your body craves during the cold months. In my hometown, Edmonton there is a big Ukrainian population and Ukrainian grandmothers often gather in church basements to make the most delicious perogies together. So let’s be inspired by them and have a perogy-making party! The best part is that everyone can leave with a bag or two of these delicious cheddar and potato perogies for the freezer.
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This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen. Keep reading
Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this lightly curried squash soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel and chop than its many cousins, and often has fewer seeds in the middle so you get more delicious flesh.
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