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Tag Archives Vegetarian recipe

Eggs with Sweet Potato & Red Pepper Hash

This eggs with sweet potato and red pepper hash recipe is one of my favorite types of recipes–one that uses just a single cooking dish, whether it be a skillet, baking sheet, or saucepan.  Love how time-effective one-dish recipes are, both in terms of prep and clean-up.  The recipe also involves one of my most heavily used,

Spicy Chickpea Waffle, plus how a sugar detox changed my life

So excited to develop this spicy chickpea waffle recipe that I’m going to use during Further Food’s Free 7 Day Sugar Detox Challenge!  The challenge, which you can sign up for here, starts Monday, September 11 and includes lots of free resources, including:

  • A 7-day meal plan with recipes, a shopping list, and meal prep guide;
  • Advice and hacks for getting through the challenge from a panel of renown health experts;

Breakfast Quesadilla with No-Cook Tomatillo Salsa

This breakfast quesadilla reminds me of one of my favorite foodie cities, Austin, Texas.   One of the main reasons why I’m obsessed with its food scene?  The wealth of Mexican-style breakfast options.  Many of the coffee shops sell delicious pocket-sized breakfast tacos side-by-side with equally delicious croissants. Corner diners have a brunch menu page dedicated to all sorts of Mexican-style dishes—breakfast burritos, burrito bowls, tacos, quesadillas, taquitos. NYC, you need to get with the program!

Chickpea Pasta in Fried Sage Ghee Sauce

This chickpea pasta in fried sage ghee sauce takes me back to some of my favorite restaurant meals. Sage (along with a ton of other herbs) is all over the NYC-area farmers’ markets and the moment I see it, I crave one thing—pasta in fried sage brown butter sauce. I rarely order pasta when I eat out, but when I do, I many times order that particular dish. So I just had to do my own spin on it with ghee and chickpea pasta!

Mint Sunflower Seed Pesto

This mint sunflower seed pesto is the result of a lot of pondering. I have had the goal of developing a pesto for a while, but I wanted it to be different but doable with easy-to-find ingredients (so no to a ramp-based pesto…). By this point in the summer, however, after seeing so many amazing pesto recipes on social media, it is really really hard to come up with an iteration that is not duplicative.

Pan Cooked Baby Eggplant with Coconut Yogurt Raita

This eggplant recipe is inspired by two things. One—my need to use up all the eggplants I’ve been buying at the farmer’s market every weekend because they are just so fresh, shiny, and perfectly purple (my favorite color). Yes, I’ve been losing the battle against my veggie pack-ratting instincts lately with the wealth of colorful options in season, but it’s forcing me to improvise some more creative recipes, so I choose to think of my impulse buys as fortuitous… The raita is a dairy-free spin on the yogurt-based one my mother would make for me in the summer when I was young.