When Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.
Cooking Method: Boiling
Think of the lettuce as a container for tasty ingredients! Enjoy this Asian inspired treat.
The most versatile of our cream sauces, cashew cream is the result of blending soaked cashews with water. Depending on how much water you add, it can be quite thick (like the texture of ricotta), or thin enough to resemble heavy cream. You can dress it to be sweet or savory. In the following recipe, basic cashew cream meets rich, savory ingredients that turn it into a luscious sauce for any number of your favorite dinners.
The ever-versatile quinoa gets another twist as a ground beef substitute. Take this protein-packed, low-glycemic food and turn it into a healthy meat for tacos or anywhere else you need ground beef.
This creamy, thick, grain-studded stew is so delicious that it deserves the author’s name in the title. Kimberly Ewald, who graciously shared this recipe with me, lives in Minnesota where the wild rice is the state grain and pantry staple. Needless to say, Kim is a wild rice aficionado and this stew is an excellent representation of the black grain.
This is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.
I wouldn’t say this lightly but…this tastes like something my mom would make (in a really, really good way). If you’re apprehensive about cooking home-style Asian food, this is the perfect recipe for you to start with.
Warm cheese sauce is comforting and creamy. This vegan version is loaded with flavor and comfort, but low in calories and fat.
Lentil soup is usually eaten when one is in need or want of something comforting and inexpensive. This variation is much the same, except with the added bonus of being quite exotic in flavor, too. The fragrant Indian spices lighten and brighten the soup’s homey flavor. Red lentils tend to easily break down into a coarse puree during the cooking process so you should expect a creamier texture than typical lentil soups.