The only thing better than edamame hummus (in my opinion) is spicy edamame hummus. While not as creamy as this avocado and chickpea version, this Spicy Edamame Hummus has it’s own merits….
There have been an unusual amount of sweets on this blog lately. Not that it really matters, but I would like to clarify that I eat things that are not Kind Bar knock-offs and Chocolate Olive Oil Spread and Oatmeal Cookies. Enter these super easy (and vegetarian) Chipotle Black Bean Nachos.
These black bean nachos have been making a regular appearance in our kitchen recently. Partly because they are spicy, smoky, salty, tangy, cheesy, gooey, and crunchy all at the same time. Partly because they are super simple to make. And also because if you go easy on the cheese and chips and heavy on the beans and veggies, they’re not half bad for you.
Inasmuch as nachos are not–and never will be–a health food. …
A week ago Sunday, we were flying back from Rome. I’m actually pretty excited to be back to my normal routines and as much as I love pasta and cheese and wine and salami with fennel in it (finocchiona is my new BFF even though I don’t really know how to say it), I’ve been super excited to get back to my normal way of eating which is fairly healthy — despite what you may think if you’ve read this blog for any amount of time. …
My mom drove down to Eugene on a random evening a few weeks ago to bring a home cooked meal to Mr. Peach and I. It had been kind of a stressful week and her visit reminded me how privileged I am to have my family close by again. It also reminded me that my mom is one of the most thoughtful people I know and that I should make a more concerted effort to be like her.
You all know how I feel about vegan coconut bacon. And the 3+ batches of creamy avocado hummus I’ve devoured in the last couple of weeks. And using naan in “naantraditional” ways. <– Ha, see what I did there?
This open-faced vegan BLT naanwich was bound to happen and I’m so glad it did….
One of Mr. Peach’s favorite meals is a really delightful pasta salad with penne, avocado, fresh mozzarella, and tomatoes that his mom made growing up. We make it at least a few times a year, usually in the summer, and it’s always a big hit.
Maybe I was feeling inspired by the spring-like weather we’ve been having lately. Or maybe it’s because I can never look a log of fresh mozzarella in the face without making immediate plans to eat it. Whatever the case, this past week I accidentally (but really on purpose) bought too many avocados, tomatoes, and mozzarella — almost everything you need to make that pasta salad. And even though I have a big box of penne hanging out in my cupboard right now, I’m having a bit of a love/hate relationship with pasta at the moment.
I love everything about pasta except that I’m always hungry again about 10 seconds after I eat it.
Carbs, am I right?
The recipe I’m sharing today is the love child of these roasted vegetable naan pizzas and this pineapple pesto skillet pizza recipe. I love both so much that I’m actually surprised that this particular iteration hasn’t happened sooner.
Anyway, those little naan pizzas mated with my favorite pizza dough recipe and resulted in this Roasted Vegetable Skillet Pizza.
I just can’t seem to stay away from the roasted veggies this winter. I just love how they get all brown and caramel-y in the oven, cooking down and becoming extra flavorful. I like to make a giant batch of roasted veggies over the weekend and then eat them throughout the week in quesadillas, sandwiches, straight off the sheet pan as they come out of the oven, this pizza, anything and everything……
- YUM. These Indian Butter Lentils are my new favorite thing to eat in the whole wide world.
- This is 100% the easiest, simplest recipe I’ve ever posted in the history of this blog.
- Can we just all agree that lentils are A) super underrated and B) really hard to make look good?
I didn’t. I returned from the flu.
When I get sick, my emotional stability regresses back to that of a two year old. If I’m not averaging a 7 or better on the happy feelings scale, chances are I’m crying. Ugly crying with a lot of words that don’t make sense to anyone, least of all my spouse who, by default, becomes the target of all my emotions.
So really, it’s just better for everyone if I’m asleep the entire time I’m sick. Which is pretty much where I’ve been for the past 5 days. Asleep in the couch, cuddling with Trudydog. But only after an irrational and tear-filled (exclusively on my part) conversation with Mr. Peach wherein he was finally able to convince me that I couldn’t transmit flu germs to the dog.
I was very concerned with her well-being.
And now that I’m done embarrassing myself on the world wide web, I would like to introduce my new best (condiment) friend: gochujang….
That’s how many ingredients went into this French Onion Soup.
That number in and of itself would be impressive given how flavorful it is. But it’s worth noting that beef broth did not make the list, which means we’ve got a vegetarian version of one of our very favorites.
Better yet, I figured out how to make my slow cooker do all the heavy lifting for me so even though it tastes like it’s been cooking away for half a day (because it is), hands on time is less than 30 minutes….