Cacio e Pepe is literally cheese and pepper and that’s all that’s in this. It’s hard to tell from the picture but basically you use a bit of the pasta water to melt the cheese in to a sauce that coats the pasta. This absolutely simple and stunning dish is the perfect crowd pleaser that involves little work. Simply perfect.
I love falafel. I love chickpeas and spices and the delicious tangy yogurt sauces that always come with it but what I don’t really like is lentils. So when I saw this recipe at first I was skeptical but even though I used to crappiest form of lentil they came out so delicious and so perfectly seasoned that I was nibbling them right out of the oven!
A simple staple that goes with all sorts of foods, this cornbread like most others, whips up in about 5 minutes of work and tastes moist and fluffy and delicious. Perfect with chili, soups, stews, or even as a quick breakfast with cream or jam.
This recipe uses extra vegetables so you can use less pasta. It’s really delicious and has a nice pleasing way of making you feel full (pasta, vegetables, and cheese do that though I guess). The best part about this recipe is that it doesn’t take much effort and if you have leftover cooked pasta around it’d be even less effort.
I love these pancakes and they turn breakfast for dinner in to a much healthier prospect overall. You can use store bought mix or any other pancake batter that you like as well as substituting any vegetables you like in to the batter. I like to use carrots and zucchini because they are both mild and a little bit sweeter than your average vegetable though.
This is such a simple soup but it has wonderful flavor and the yuzu and dashi really bring out the best of the mushroom. I added some chili flakes also for a nice spice, this is basically the perfect fall soup. Mild, comforting, warm with just a little zing.
Kinpira is basically a style that boils down to “sauté and simmer” so naturally that’s all it is. In this one I used turnips and carrots but any root vegetables sliced thinly will do. This makes a really quick and tasty side dish and a nice way to sneak in some extra veggies.
If you’re like me you probably assumed that even if you could make regular naan (which I do on occasion) that stuffed naan was a bridge too far. This recipe made it super simple and while the original has you grilling them lightly while coated in oil/butter, I actually made these for Thanksgiving so I simply baked them in the oven so I wouldn’t have to babysit a pan. The dough rolls out perfect and not sticky at all. In the future though I think I’ll add some cheese and more spice!
This is such an easy and delicious curry. It is incidentally vegan as well, it’s gluten free, I think it might be accidentally paleo – really it’s good for everyone doing every diet except for low carbs (though you could eat it by itself without the rice and it’s probably good for that too). It made about 6 servings and I was more than happy to eat all of them myself but I did have to share so I see a repeat of this recipe next month!
This is your very super basic tomato soup. It’s earthy and comforting and warm. I’m always skeptical of vegan dishes but despite not having any dairy (yes, no butter or cream!) the texture of the soup is creamy and thick. I accidentally had a bit of a heavy hand on the red pepper flakes but when enjoyed with a crusty piece of bread the extra spice was just right.