all things food
Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry …
Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry (fresh, sweet, spicy, and packed with nutrients)! Bonus…plenty of leftovers for the whole weekend!
This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly…
This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.
Here’s a cozy soup that’s made of healthy veggies that taste bright and restorative: this Chickpea Soup with Rice! It’s similar to a chicken rice soup, except it’s made with plant-powered chickpeas instead. Tender grains of rice make for a satisfying thick body to the turmeric and ginger-infused broth, with a punch of lemon zest to brighten each spoonful. It’s got the cozy nostalgia of canned soup, but it’s fresh and homemade! This healthy soup made a splash over here: the whole family loves it.
Chickpea soup can be made in so many ways: try our Italian Chickpea Soup (pasta e ceci) or this pungent-spiced Moroccan Chickpea Stew. But with our love for this ingredient, of course we couldn’t stop there! This chickpea soup combines the comfort of a canned chicken rice soup with the freshness of a Greek lemon rice soup. Here are the ingredients you’ll need:
This chickpea rice soup has a secret blend of seasonings with a few unexpected elements. Because this soup is vegan, it’s difficult to bring in the savory flavor you expect of a soup broth. We lifted a few tricks from our Easy Vegetable Soup and used them here. Here are a few of the unexpected ingredients that bring big flavor:
A few important notes about storage of this chickpea soup with rice! The rice expands in the soup over time, which is expected. Here’s what to know:
Want to make it a meal? This chickpea soup with rice works as a simple dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:
Vegetarian and vegan eating is easy when you make soup! Here are some of our favorite healthy soups and vegan soup recipes to try:
Prep Time: 13 minutes Cook Time: 22 minutes Total Time: 35 minutes 
Yield: 6 to 8 servings This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.
Category: Soup
Method: Stovetop
Cuisine: SoupKeywords: Chickpea soup, chickpea soup recipe, rice soup
Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quic…
Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quicker and easier!
Rich in fiber, protein, iron (and more!), it’s a nourishing, plant-based meal to fuel you all winter and beyond!
This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love…
This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.
Here’s a bright orange puree that that tastes like sunshine: Carrot Ginger Soup! This recipe is ideal for when you’ve got a big bag of carrots to use up, or when you’re in the midst of a gray season craving sun. We often avoid pureed soups around here because they’re not filling enough to be a meal. But this carrot ginger soup: this one’s worth taking time for! It’s great as a first course, or for lunch with grilled cheese. Here’s why it’s worth peeling and chopping all those carrots.
Carrot ginger soup is a simple pureed soup made with carrots, onion and ginger. For maximum creaminess, this one’s got coconut milk for a velvety texture. It also adds a subtle fruitiness that compliments the carrot perfectly. You could substitute heavy cream for a richer soup, but we adore the flavor that coconut brings. Here’s what you’ll need for this soup:
Most of the effort involved in this soup? Peeling and chopping the carrots! It takes a while to prep, but once you take the first bite: we promise you it will be worth it.
Here’s a quick tip on how to peel ginger for this carrot ginger soup. Instead of using a vegetable peeler, here’s a trick: use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.
Chop those veggies, sauté them up, and boil until the carrots are tender (head to the recipe below for exact details). The only fussy part of this carrot ginger soup is blending it! Here are some notes on blending:
This carrot ginger soup is not a meal: just like most pureed soups. They’re meant as a first course, or a side dish that compliments another. For that reason, we usually avoid purees because we prefer spending cooking time on a main dish. But this carrot ginger soup is so tasty, it’s absolutely worth the prep time! Here are a few ways to accessorize it and make it into a meal:
Got more carrots? Here are a few more carrot recipes to use them:
Vegetarian, vegan, plant-based, dairy-free and gluten-free
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Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 medium or 6 small servings This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.
Category: SoupMethod: PureedCuisine: SoupKeywords: Carrot ginger soup
From tummy troubles to baked goods, fresh ginger has many uses in the kitchen. It’s packed with flavor, and a little bit goes a long way. If you’ve ever bought fresh ginger root, you know that you can spend 50 cents on a 2-inch piece of ginger that will last for weeks—but how do you store ginger to make sure that it stays as fresh as possible?
Before you pick up any piece of ginger from the grocery store, choose one carefully. Look for a piece of ginger that is quite firm to the touch and has smooth skin; any soft spots or slightly wrinkly skin is a sign that it’s already past its peak.
From tummy troubles to baked goods, fresh ginger has many uses in the kitchen. It’s packed with flavor, and a little bit goes a long way. If you’ve ever bought fresh ginger root, you know that you can spend 50 cents on a 2-inch piece of ginger that will last for weeks—but how do you store ginger to make sure that it stays as fresh as possible?
Before you pick up any piece of ginger from the grocery store, choose one carefully. Look for a piece of ginger that is quite firm to the touch and has smooth skin; any soft spots or slightly wrinkly skin is a sign that it’s already past its peak.
It’s a great day, friends! Two of our favorite things have come together to create a new and delicious drink: The Golden Matcha Latte! After trying alllll the different dairy-free milks and various combinations of spices, we found it! A creamy, subtly …
It’s a great day, friends! Two of our favorite things have come together to create a new and delicious drink: The Golden Matcha Latte! After trying alllll the different dairy-free milks and various combinations of spices, we found it! A creamy, subtly sweet, spice-infused drink that happens to be a beautiful mustard green color (anybody else getting vintage vibes?!).
But seriously, all the best things about golden milk and matcha in one mug?
When I was five, I vividly remember shouting, “Lawd, mommy, it’s hot!” The hot referred, not to temperature, but the intensity of my grandma’s home-made ginger beer. That was 1988, and I was spending weeks watching the bottles of ginger beer ferment in…
When I was five, I vividly remember shouting, "Lawd, mommy, it's hot!" The hot referred, not to temperature, but the intensity of my grandma's home-made ginger beer. That was 1988, and I was spending weeks watching the bottles of ginger beer ferment in the pantry, on tenterhooks until I could take my first sips of the cloudy liquid that taunted me every time I went for a biscuit. One night we heard a bang followed by hissing. My dad sprang into action to defend us while I, like a schmuck cast in a horror-comedy, ran towards the commotion. There was ginger beer everywhere, and half of a broken bottle spun like a dreidel on the kitchen floor.
The carbon dioxide in the bottle swelled so much that the lid had flown off, and the glass exploded. There in the small hours of morning two days away from Christmas, my parents decided that since they were up and the smell of ginger beer was so enticing, they might as well "test" the other bottles to ensure they were ok. I had my first sip. Whined. Had some more. I succumbed to ginger beer's beguiling taste. It's now one of my favorite beverages, and I look forward to making a large batch whenever I'm home in Jamaica.
These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.
The post Spiced Lentils with Carrots appeared first on Budget Bytes.
If you’ve been hanging out with me for a while, then you know how much I love lentils. They’re cheap, easy to cook, and are a blank slate for flavor. This week I decided to take one of my favorite spice combos and add it to some lentils. Warm cumin, garlic, and ginger pair with the subtle sweetness of ginger, cinnamon, and carrots to create a complex flavor that is simply out of this world. Spoon these saucy spiced lentils over something starchy like polenta, rice, or mashed sweet potatoes and you’ll be in lentil heaven.
These lentils are seasoned with a slew of warm, sweet, and savory spices, but they are not hot or spicy. I did add a ¼ tsp crushed red pepper to the mix which gives the back end just a slight kick, but I still wouldn’t consider it spicy by any means. If you do happen to be sensitive to spicy flavors, you can reduce or eliminate the crushed red pepper.
This recipe is designed for brown or green lentils (not French green lentils, which take much longer to cook). This type of lentil cooks in about 20-30 minutes of simmering, does not require soaking, and they hold their shape when softened. I do not recommend red, orange, or yellow lentils for this recipe because they break down quickly when cooked and will leave you with something more like a mush or porridge.
You can serve these lentils in a bowl on their own with some crusty bread for dipping, or spoon them over just about any type of starch. I served mine over a cornmeal mush (like polenta or grits), but you could also serve them over rice, mashed white potatoes or sweet potatoes, farro, or any other grain that you might like.
I think these spiced lentils would make a fabulous vegetarian or vegan meal prep. They’ll keep well in the fridge for four to five days and should reheat quickly in the microwave. They’ll also freeze well, so you can stock a few extra portions in your freezer!
Dice one yellow onion, mince four cloves of garlic, grate about one teaspoon fresh ginger, and peel and dice four carrots. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.
Add the chopped carrots to the skillet along with 1 tsp cumin, ½ tsp cinnamon, ½ tsp allspice, and ¼ tsp crushed red pepper. Continue to sauté for about two minutes more.
Add one cup uncooked brown lentils, 3 Tbsp tomato paste, and 3 cups vegetable broth to the skillet.
Also, add ¼ cup chopped dried apricots or raisins to the skillet. If using dried apricots, chop them to about the same size as raisins.
Stir everything together until the tomato paste is mixed into the broth. Place a lid on the skillet, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to medium-low and let the lentils continue to simmer, with the lid in place, for 30 minutes. Stir occasionally.
After 30 minutes the lentils and carrots should be tender. Give them a taste and add salt if needed. I did not add any, but depending on the salt content of your broth, you may need a bit to make the flavors pop.
Serve the spiced lentils with crusty bread for dipping or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.
The post Spiced Lentils with Carrots appeared first on Budget Bytes.
Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and …
The post Double Chocolate Ginger Cookie Bars appeared first on Baking Bites.
Chocolate cookies are crowd pleasers any way you serve them. I bake up a variety of chocolate cookies all year round, and these Double Chocolate Ginger Cookie Bars are a hit in any season. The brownie-like bar cookies are studded with chunks of candied ginger and are packed with both dark and white chocolates, for a treat that is spicy, sweet and offers just the right amount of decadence.
Candied ginger is a great ingredient to pair with chocolate of any kind because it is so versatile. It’s warm spice is a lovely contrast for creamy white chocolate, while its sweetness adds a nice counter to the bittersweet flavors in dark chocolate. While chocolate is the star of these cookie bars, the candied ginger is what makes them both addictive and unique.
These bar cookies are brownie-like and have a deep chocolate flavor, but they have a lighter texture than a regular brownie and are a bit crispier on top. The chocolate cookie dough is similar to brownie batter. It has a relatively small amount of flour and a very generous amount of cocoa powder, and it needs to be spread into a pan to bake evenly. Be sure to use high quality dark and white chocolate in the dough for the best chocolate flavor!
Let the bars cool completely before slicing them. I like to line my pan with aluminum foil so that I can lift the whole batch out before slicing it. I made narrow bars and cut 30 (10 by 3) bars out of the batch. You can cut them down into slightly smaller squares or larger, more decadent, pieces, if you prefer. The bars keep well in an airtight container for at least 2 or 3 days after baking.
Double Chocolate Ginger Cookie Bars
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 butter, room temperature
3/4 cup brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1/2 cup candied ginger chips
Preheat oven to 375F. Line a 9×13-inch pan with aluminum foil and lightly grease.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in egg and vanilla extract, then stir in the flour mixture. Stir in chocolate chips and candied ginger. Batter will be very thick.
Drop dollops of batter into pan, trying to spread it out as much as possible. Use a spatula to push the batter into an even layer (it will spread more as it bakes, so don’t worry if you can’t get it quite into the corners).
Bake for 20 minutes, or until the bars are set on the edges and they begin to pull away from the sides of the pan. Allow bars to cool completely in the pan – they will sink as they cool – then use the foil to lift them out before slicing them into bars.
Makes 30 bars.
The post Double Chocolate Ginger Cookie Bars appeared first on Baking Bites.
I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years. This usual-sounding cake was…
I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years.
This usual-sounding cake was one of the clipped recipes that have been patiently waiting for almost a few decades (as was the case for this chocolate hazelnut tart and these butterscotch bars), and I’m just now tackling. If a cake made with crushed Graham crackers and spicy speculoos cookies, along with butter, whole wheat flour, and flaky sea salt, sounds good to you, you’re not alone. I traveled across the Atlantic with it!
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