A spin on the classic, this Chickpea and Mushroom Pesto is loaded with mushrooms, chickpeas, buttery pine nuts, and fragrant basil.Continue reading “Chickpea & Mushroom Pesto”
Quiche – a savory custard made with cream, eggs and any combination of fillings that you can imagine – is actually very simple to make. This version with spicy arugula and creamy goat cheese makes a perfect dish for brunch, lunch or even a light dinner accompanied by a salad or a bowl of soup.
Continue reading “Goat Cheese & Arugula Quiche with Caramelized Onions”
Roasting the cauliflower, leeks, potatoes, onions and garlic adds incredible flavor to this healthy vegan twist on traditional potato leek soup.Continue reading “Roasted Cauliflower, Leek & Potato Soup”
This pie crust recipe is practically foolproof, even if you’ve never made a crust before.Continue reading “Foolproof Flaky Pie Crust”
This is a very simple, easy recipe for the perfect flaky crust. It works equally well for both sweet and savory pies and tarts.Continue reading “All Butter Pie Crust”
Traditional Moussaka is made by layering vegetables, meat sauce and bechamel sauce. Although delicious, it can also be somewhat labor intensive and heavy – because all of the vegetables are fried.
Our version is much lighter and easier to make, and we honestly like it better than the original. I like to bake the veggies, and use my Lentil Bolognese (from the previous post) in place of meat.