Chimichurri sauce is a fabulous garlicky green sauce that makes the flavor of so many dishes pop! Originally from Argentina, it is also found in other Latin American cuisines, like in many Cuban dishes, which is how I was first introduced to this versatile condiment.
The first time I recall having chimichurri, even though I know it wasn’t actually the first time, was after I took either the ACT or SAT my junior year of high school. My dad took me to the test, and then he took me out to a Cuban restaurant for lunch afterward. I ordered palomilla I think (a thin cut of steak), and it came with a side of chimichurri that seemed just magical after sitting through a standardized test. I don’t remember much about the test other than I did well enough not to worry about taking it again, and that I was annoyed at the kids who were super stressed. Oh, and the lights cast a rather yellowish tint in the classroom, which I didn’t like either. The lunch date with my daddy after was much appreciated, and I still distinctly remember the chimichurri sauce. It was amazing, and I vaguely remember telling my mom about it I think and wondering if we shouldn’t find some at the store. Only, store bought versions aren’t as good as this one, and chimichurri sauce can be made in literally less than 5 minutes at home. (more…)
Welcome the coming of warmer days, even on cooler evenings, with this delicious Asparagus Garlic Soup. It’s one of my favorite easy asparagus recipes to enjoy during asparagus season!
Even as a kid I thought asparagus was one super cool vegetable. I think it was the shape, and the I liked the flavor. I also liked pretending the asparagus spears were sword and play fighting at the kitchen table with my sisters. Sorry about that mom. When my mother bought fresh asparagus, it was always roasted. From time to time though, she’d buy the canned cream of asparagus soup, and I liked that too. Of course, now that I’m grown, and we’ve all learned about better eating habits, my mother no longer buys the canned soup, and neither do I. I still love asparagus soup though, but I make it from scratch. My creamy asparagus garlic soup is delicious, but it doesn’t have dairy, and has a good bit of protein and healthy fats thanks to my secret ingredient! What to know what it is? (more…)
My easy vegan breakfast enchiladas are a perfect savory vegan weekend brunch or breakfast for dinner recipe. They’re easy to make, and it’s a recipe even omnivores will enjoy!
The first words out of the Godfather’s mouth when he tried these vegan breakfast enchiladas were, “are you sure these are vegan?”. This recipe is that good. I’ve been thinking a lot about breakfast recently – it is my favorite meal after all – and looking for creative alternatives to the usual. I recently discovered black salt (also called kala namak), which is a salt that has a high sulfur content and is magical. Seriously. Add a sprinkle to just about anything for an instant “egg” flavor. After trying it with some mashed chickpeas for a breakfast scramble, I thought… this would be amazing with tofu and I need to find something cool to make! As luck would have it, the theme for my recipe club in February was “breakfast” and I decided vegan breakfast enchiladas would be perfect, and my recipe club would be the perfect test group for a dish I sort of just made up as I went along. (more…)
Fresh spices like ginger and turmeric make this fresh turmeric mushroom curry a flavorful, vegan, comfort dish with warming Indian flavors.
I can’t believe I hadn’t cooked with fresh turmeric until this year! It’s embarrassing really, and now that I’ve started cooking with fresh turmeric, I don’t think I can ever return to using just the jarred stuff (although I still use it too). I had heard about fresh turmeric and how great it is for you, but the local grocery stores didn’t really carry it regularly, and I wasn’t sure how to use it, so I just never really looked for any. That is, until I came across a recipe on Whitbit’s Kitchen explaining how to make turmeric powder. So the next time I headed to the local international store, I found fresh turmeric on sale (score!), and purchased some. In the process of selecting my turmeric, I started chatting with the lovely woman standing next to me also shopping for turmeric and she asked me if I’d ever made turmeric pickle. I said no, and she told me it was her favorite way to enjoy fresh turmeric. The way her face just lit up when she shared a rough outline of how to make the dish had me purchasing extra just to try it! I have yet to try either making the powder or the curry… (more…)
Fresh turmeric is probably one of the trendiest ingredients you haven’t heard of, but you should know about. It’s often used in savory dishes, and it is a natural anti-inflammatory. Purported to have health benefits acting as treatment or prevention for all sorts of things because it contains curcumin, I suppose it falls under the “super food” category, but there isn’t solid scientific evidence yet for most of the benefits. It is still really good for you, and it tastes amazing, especially when blended into this bright fresh turmeric smoothie. (more…)