Lentil vegetable bowl (vegan/gf)

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I’ll admit it.  I used to think lentils were just boring brown mushiness.  But I had heard good things (especially about their impressive nutrition resume), so I tried them out.  That was a couple of years ago at this point and now they’re one of my go-to legumes!  They require no pre-soaking, as opposed to dried beans, so you can have them for dinner without planning ahead – yeah, it happens.  They’re also cheap, like other legumes, so you get quite the nutrition bang for your buck.  They’re pretty fuss-free, so I often just throw in some vegetables and spices with them and let them go at it.  For the version in the photos I used carrots, parsnips, broccoli, and kale, but add what every floats your vegetable boat!  :)  Also, I love using warm curry spices (turmeric, cumin, cinnamon, cayenne – also all very good for you!), but you can go more savory (basil, oregano, thyme, etc.) if you prefer. Continue reading

The Fantastic Friday Five: Tofu scramble, Confident kitchen spontaneity, and Gifts

The Fantastic Friday Five is a weekly series featuring odds and ends from my everyday life – food, running, gardening, home-ownership and more!

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#1:  Spring rolls… handheld, dip-loving salads!

I’m getting a little ahead of myself here, but I’ve been loving making spring rolls lately!  I’m getting ahead of myself because these fresh, tasty, bundles of happy will have the opportunity to star in their very own post soon (keep your eyes peeled!), but I just couldn’t keep the spring roll love to myself.  They really are easy, and they provide a handheld alternative to salads when you really want the taste and crunch and overall goodness of fresh veggies.  And you are almost required to dip them in sauce.  WIN!  Consider this a sneak preview…  :) Continue reading

Curried Squash Soup (vegan/gf)

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Confession:  I love soup… BUT I don’t love soup that has been completely pureed (I like it well enough, just no love) – I prefer some varied texture to make me feel more satisfied.  I also love winter squash, and squash soup very often implies a meal you can drink from a cup.  Not my fave, as you know if you’ve been following along so far.  Therefore, it was a pretty awesome and world-broadening day when I realized that butternut squash soup didn’t have to be an orange, mono-flavor liquid.  So with that confession out of the way, and a farmers’ market squash and other winter vegetable friends in hand, I bring you my take on squash soup – packed with flavor, and only *mostly* pureed.  :)

(P.S. I won’t judge if you decide to puree it all the way.  What passes between you and your soup is your little secret.)

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