Pasta with lemony parsnip pesto (vegan/gf)

This post is brought to you by the letter P…

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Do you ever have a vision, but it’s teetering between genius and disaster in your head, so you’re wary of trying it? Who am I kidding, we all have. Well this dish is one of those visions, and I’m going to come right out and say that the scale tipped heavily towards genius. The sweetness of the parsnips married with the sharpness of the lemon and garlic, tempered by buttery walnuts and fragrant basil, all tossed with pasta, olive oil, spinach, and onions… YESSSSS! Continue reading

Twice-baked potatoes with black beans, veggies and “cheese” sauce (vegan/gf)

Potatoes are one of my winter staple foods – in fact, there is a farm at the local indoor market that specializes in supplying tasty taters all year round, and I tend to pick up a batch every week or two. Well, as much as I love potatoes, it can get boring having them just about the same (albeit delicious) way every week (roasting is my favorite, especially with some baked beans and veggies… yum!). I’ve seen several postings about either stuffed or topped baked potatoes lately on my favorite blogs, and as I gazed today into the sad eyes (yes literally, in some cases) of my neglected potatoes, I saw a tasty Mexican-inspired topping in their future.

IMG_3557SUCCESS. I licked my plate. ‘Nuff said. Continue reading

Kale and cabbage salad with cashew-sesame dressing (vegan/gf)

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Have I mentioned that I love kale? I believe I have, but the topic merits re-visiting. It’s especially wonderful in winter, on those days when all I want is GREEN and delicate salad greens are hard to come by (unless you bully other people out of the way at the farmers’ market, and that’s just not my style). Well the other night, Travis was coming home late from a work outing involving food and I knew he wouldn’t be hungry for a full meal (and I didn’t really feel like cooking something hot anyway), so I checked the fridge to inspire me. Lo and behold, I had a bunch of kale and also some beautiful purple cabbage from the market. I knew I wanted to make a salad, but the dish didn’t click in my head until I thought to use a cashew dressing, much like the one I like to use on noodles/rice/quinoa, as described here. Long story short, it was so delicious that we ate some, and then ate some more… and then we had to stop ourselves from being stuffed with the amazingness. Continue reading

Kale pesto and sweet potato pasta (and my thoughts on canned chickpeas)

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I love kale. And lucky for me, it’s a vegetable that enjoys Maine’s soil and seasons. Unfortunately, it seems that many of my fellow farmers’ market go-ers also love kale and other greens, because there’s been an absolute dearth in recent weeks – even months. So I’ve broken down (many times…) and bought kale from the grocery store, but at least it’s organic (important because kale is on the infamous dirty dozen list), it’s from a Massachusetts company (Olivia’s Organics), and it’s grown in the US. I’ll save why I eat local for another post… 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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Corn and Roots Chowder (vegan/gf)

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It’s winter. In Maine. That has several implications for me, but a few converged this week in my meal planning:

1. It’s cold.

2. I’m stuck in a perpetual almost-sick state of being.

3. There are slim pickings at the Farmers’ Market.

#1 and #2 lead me to soup, and #3 leads me to root vegetables. Ok, I can live with that.  (With some help from my off-season friends, frozen veggies.) Continue reading