You can make this as creamy as you like by adding an extra potato (or a potato with a higher starch content) and by blending as much or as little of the soup as you like but it’s clean taste and satisfying stick to ribs taste make this the perfect fall or winter soup. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for last minute or cheap night meals.
This is a pretty easy baked tagine with a lot of root vegetables and heavy spicing. I would suggest serving it over couscous but it’d be nice with bread, rice, or even as a side dish for a large meat platter.
Root Vegetable Tagine
This isn’t a showstopper visually but these tiny little cupcakes pack a delicious butter and cinnamon flavor that pairs perfectly with coffee or tea. These cupcakes are best with an extra generous layer of topping so feel free to make extra for an extra decadent experience. While the recipe seems more complicated than your average cupcake the bonus is that all the work is done before you put them in the oven so once they come out and cool they’re immediately ready to eat – no frosting or decoration necessary.
Cinnamon Coffee Cake Cupcakes
This is a very quick naan that doesn’t need yeast and takes less than 20 minutes to make from start to finish. It doesn’t quite give you the same exact pillow-y texture that a yeasted dough would but with the layer of cheese (or anything else you decide to put inside) it makes a good last minute attention if you’ve forgotten to prep dough.
This soup is really light but filling. It’s basically a tomato soup with noodles but because you toast the noodles beforehand they have this perfect texture with just a bit of bite on the outside. It’s perfect with a nice thick bread or roll. I like texture in my soup so I add chopped vegetables to the base but if you want less work you can simply make this with canned tomatoes and a good instant stock base.
Sopa di Fideo
Sometimes you just want something in nugget form but you also want vegetables and this is basically the perfect fusion of those two ideas. These are pretty easy to make if you use a food processor to chop up the vegetables and if you bake them in the oven they’re really low effort but they do taste much better when pan fried. Depends on if you’re willing to spend a little more effort for better tasting food.
This thick stew is meat free and comes together in about 30 minutes. Paired with some bread or a salad it makes a really satisfying meal on a cold night but it has enough tangy flavor to be served on a spring or summer day instead.
Lemon Rice Stew
Perfect for a weeknight meal, made easily with things you probably have laying around the house and all you have to do is chop an onion this curry is filling and rich and can be vegan if you swap the yogurt for coconut milk instead. Really delicious with naan.
Chana Palak Masala
This is a really nice vegetarian twist on rice bowls. You can add in meat if you want or tofu or even chickpeas but I kept it really simple and just used mushrooms. You can add whatever toppings you like also, this would be really good with some shredded egg or other pickled items too.
I saw and ate a lot of Hawaiian food back when I lived in Seattle but I never had the privilege of eating moco loco which is basically something like a trash plate style dish: hamburger patties with mushroom gravy served over rice with a fried egg on top. Feel free to make this vegetarian by using any type of vegetable patty you want instead. I liked the mushroom sauce for this but I feel like I could have made it better with more of a kick, maybe some chilies or korean pepper flakes.