Sides

Mussels in Escabeche

Our entire family loves Mexican food. I’m not sure if the cause is our proximity to the Mission District in San Francisco, but the effect is that we include tacos in our meal plan nearly every week; we frequently cook up a batch of frijoles borrachos (“drunken beans”) to make […]

 

Spicy Smashed Potatoes with Carrot Salad

We’re on a quest to eat more veggies – both in quantity and variety. This journey has lead to cookbooks that have not only exposed us to new plant-based recipes but also to new cultures and cuisines. One of our favorite discoveries is “Afro-Vegan” by Bryant Terry. The recipes are […]

 

Skinny Potato Wedges

Honestly, you’ll never want freezer french fries again, after slicing up a batch of these fresh roasted potatoes! This is the most simple preparation; we used avocado oil for extra crunch.  

 

Salmon Hash with Tarragon Snap Peas

This fish and potato hash has become an instant family favorite! Both of our boys asked for seconds. We made good use of a pound of bright and sweet fresh snap peas we received in our local farm basket through a super-simple “blanch and season” preparation. The combination of crisp […]

 

Roasted Carrots and Brussels Sprouts

My husband brought home 5 pounds of baby carrots from our weekly farm pick-up. Can you visualize home many carrots are in a 5 pound bag? It’s a lot of carrots. We love carrots, raw and cooked, but there was no way our family could consume all of these raw. […]

 

Broccoli and Cauliflower Kugel

Traditional Jewish kugel generally includes either noodles or potatoes, and can be either savory or sweet. This vibrant savory veggie version includes neither, and it has a texture much closer to a soufflé. Dill and green onion nicely complement the mellow flavor of roasted broccoli and cauliflower. Thanks to Jaime […]

 

PlumPetals Spinach Stuffed Portobello Mushrooms

We discovered this recipe from Ayesha of PlumPetals, who also participates in the Whole Life Challenge. The only adjustment we made to this vegan dish to make FODMAP friendly, was to swap the garlic with fresh ginger. This is an easy and flavorful vegan dish. One mushroom cap is great […]

 

Roasted Potato Wedges

This recipe is a simple formula you can adjust in three ways: by the variety of potato, the seasonings you use, and the style of cut you select. So while this example includes russet potatoes seasoned with kosher salt and freshly ground black pepper and sliced into large wedges, you […]

 

Scalloped Root Casserole

This vegan side dish is as tasty as it is beautiful, and as long as you have a mandoline, it’s easy to make. We discovered the recipe in “Mississippi Vegan” by Timothy Pakron, a book we picked up at Omnivore Books in San Francisco. Our boys enjoyed getting to pick […]

 

Slow-Braised Collard Greens

Last fall, we committed to taking a more “vegetable-first” approach to our meal planning. This lead us to an incredible bookstore, Omnivore Books, where we picked up three unique and diverse vegan cookbooks. Bryant Terry’s “Afro-Vegan” cookbook has introduced us to African, Caribbean, and American Southern flavors. We’ve had to […]