Happy first day of SPRING! It's felt truly like spring here for the last few days - nearly 70 degrees, sunny skies, everybody on bikes and patios, and Marc and I doing all the yard work we can squeeze into one weekend. #fun? Totally fun. We recently demo'd our entire front yard, installed five massive raised beds, and are preparing to grow all the veg this summer. Maybe the long forgotten garden section of TKP will be revived! Ha!

But let's talk about this salad: it's highly inspired by a salad I made repeatedly last summer from Heidi Swanson's book, Super Natural Every Day. By "highly inspired" I mean I loved her combination of a hearty grain with BERRIES - specifically berries in a vinaigrette. I've made this will various berries (she uses cherries), and most recently thought blackberries would be a winner. Spoiler alert: THEY WERE. When are blackberries not a winner though? (Answer: never.)

The great thing about this recipe is that you can use fresh or frozen blackberries - so you can make it any time of year! Remember last fall when I posted these blackberry pancakes and let you know that 90% of all frozen berries sold in the USA come from Oregon?? That means you're likely eating Oregon berries, no matter where in the USA you are - which is GREAT news because Oregon is pretty darn ideal for growing berries. They pick berries at peak ripeness and freeze them within 24 hours of being picked - so you're really getting fresh (frozen) berries. No need to compromise nutrition or taste! You can learn more from Oregon Berries.

For the rest of this recipe, as I usually say: do whatever you want! Use a different cheese!! I used a salty hard cheese this time, but have loved creamy soft cheeses in the past. Not feeling the kale? Use another, softer green! Not into wild rice? Try quinoa! Or even orzo! Add cherry tomatoes! Add shredded chicken! Add FRESH berries! GO WILD! This is just your starting point off of which to make various delicious (filling) salads all year. You might even try this dressing with raspberries ... !!

Wild Rice Salad with Blackberry Vinaigrette

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings

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Description

This hearty, filling wild rice salad is dressed with a blackberry vinaigrette, and full of delicious fresh vegetables.

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Ingredients

Units USM

Dressing

• 1 cup fresh or frozen Blackberries
• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 1 pinch kosher salt
• ½ tsp fresh ground pepper
• 1 Tbsp fresh marjoram leaves

Salad

• 3 cups broth
• 1 ½ cups wild rice
• 4 cups chopped kale (I prefer lacinato)
• 4 carrots, shaved into ribbons
• 2 cups asparagus (1" segments), uncooked
• ¾ cup crumbled ricotta salata
• 1 cup micro greens
• ½ cup pepitas

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Instructions

1. To prepare the vinaigrette, combine the blackberries, olive oil, vinegar, salt, pepper, and marjoram in a vessel big enough to use an immersion blender in. (Alternatively, use a normal blender). Blend until smooth. Taste and adjust as needed (if you want more tang, add more vinegar, etc.). Set aside.
2. Cook the wild rice in the broth until fully cooked and soft. While the rice is cooking, prepare the remaining vegetables.
3. To cook the asparagus, add them to a hot, non-stick (I used cast iron) pan without oil. Cook on medium-high heat, stirring frequently, until bright green with a few dark charred spots.
4. To assemble the salad, toss all of the remaining ingredients together, along with as much blackberry vinaigrette as you'd like (coat it all!).

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Keywords: wild rice salad with blackberry vinaigrette

The post Wild Rice Salad with Blackberry Vinaigrette is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Welcome to your new favorite (ridiculously easy) meal: red pepper tomato baked gnocchi. This dish takes almost zero effort. I'm not exaggerating: it's really ridiculously easy, and only has five ingredients. New year new ... fast dinner? Sure. We'll go with that.

I wasn't honestly sure this recipe idea was going to work, but it definitely did! The thing that worried me was this: I didn't cook the gnocchi in water - I cooked it in Pacific Foods Organic Roasted Red Pepper and Tomato Soup. Talk about CREAMY! This soup is phenomenal. Anywho - IT WORKED. The gnocchi soaked the soup right up (I wasn't even using fresh gnocchi - I was using the vacuum packed kind from the dry foods section!), and was absolutely perfect. In true Mary style, I added kale and basil, then topped the whole thing with cheese. So. Easy.

I've made this recipe a few times now, experimenting with various cooking techniques. Originally I thought I'd go for minimal interaction: throw it all together and toss it in the oven. It works, but it takes a little bit longer (bringing the soup up to temperature in the oven takes a while). If you go that route, just make sure you allow more time. I also tried putting the cheese in from the beginning: again, it works, but isn't ideal. Since the soup is still rather soupy at the beginning, some of it gets above the cheese, and it doesn't end up very pretty.

In the end, I settled on this technique: heat the soup on stove, then (again, we have options here) either add the gnocchi and continue to cook on the stove, or add the gnocchi and put it in the oven. Either way, the soup is up to temp so it shouldn't take that long (oven will be slightly slower though!). Use shredded low-moisture mozzarella, applied at the very end, and broiled for just a few minutes (until melted and browning).

Then EAT! And enjoy!

Red Pepper and Tomato Baked Gnocchi

★★★★★ 5 from 4 reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings
• Category: pasta

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Description

This red pepper and tomato baked gnocchi has five ingredients, including kale and basil, and takes minimal effort. You'll have a creamy, melty, delicious pot of gnocchi ready for dinner in no time!

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Ingredients

Units USM

• 4 cups (1 32oz container) Pacific Foods Organic Roasted Red Pepper and Tomato Soup
• 2lbs uncooked gnocchi
• 2 cups chopped kale
• ½ cup chopped fresh basil
• 1 ½ cups shredded low-moisture mozzarella

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Instructions

1. In a medium, oven-safe saucepan over medium heat: bring the soup to a simmer.
2. Add the gnocchi and basil and cook, stirring, for 8-10 minutes (or until fully cooked). It will take longer than the 2-3 minutes on the instructions, since we're not cooking it in water.
3. A few minutes before the gnocchi is done, stir in the kale.
4. When the gnocchi is done, sprinkle the cheese over the top in an even layer. Broil on the top rack for a few minutes, until the cheese is melted and browning (it took my oven 2 minutes).
5. Serve hot!

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Keywords: baked gnocchi, red pepper and tomato gnocchi, baked pasta, gnocchi in soup, pasta in soup

The post Red Pepper and Tomato Baked Gnocchi is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I'm at the point of wedding planning (less than 2 weeks out!) where I'm having wedding stress dreams. Oy. Last night I dreamt that it was one hour before the ceremony, but I hadn't figured out the backdrop NOR HAD I SHOWERED IN DAYS. Yeah. Good luck making all of that happen in the hour before the ceremony. I'm not sure how that scenario panned out, but I'm hoping the real deal goes a lot smoother! It's only family, after all, so hopefully they'll understand if we do hit any bumps in the road!

Despite the weird dreams, this week has been going well thanks to this kale chickpea salad with creamy miso dressing. I made a big batch on Sunday and have been loving my leftovers (hot or cold!) for lunch the last few days. It has tons of kale, but is hearty and filling with the fingerling potatoes and chickpeas. I used Pacific Foods Organic Mushroom Broth both to cook the chickpeas AND in the creamy miso dressing, so there's a wonderful depth of flavor all around. I'm not including it in the recipe, but I will admit: I've added cheese to this a few times. I had manchego on hand, so I just crumbled some in and found it to be DELIGHTFUL!

It's hard to believe that Thanksgiving is NEXT WEEK, but ... it is. Here we go! Hope you all have a lovely holiday — I might be MIA for a few weeks here, but I'm sure you can catch me on Instagram. xoxo

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Kale Chickpea Salad with Creamy Miso Dressing

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings

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Description

This hearty salad has chickpeas cooked in mushroom broth, kale, fingerling potatoes, pepitas, fennel, and a creamy miso dressing.

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Ingredients

Units USM

• ¾ cup uncooked chickpeas
• 3 cups Pacific Foods Organic Mushroom Broth
• 2 lbs fingerling potatoes
• 1 tsp olive oil
• salt & pepper
• 6 cups torn kale
• ½ cup pepitas (roasted pumpkin seeds)
• 1 Tbsp fennel seeds
• 2 pears

Dressing

• 3 Tbsp white miso paste
• 1 Tbsp lemon juice
• ⅛ cup mirin
• 1 Tbsp fresh ginger, grated
• ¼ cup Pacific Foods Organic Mushroom Broth
• ¼ cup olive oil
• salt & pepper

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Instructions

1. Soak the chickpeas in water, covering by 2-3", for at least 8 hours. After they've soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
2. While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
3. When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
4. To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
5. Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

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Keywords: kale chickpea salad, kale chickpea salad with creamy miso dressing

The post Kale Chickpea Salad with Creamy Miso Dressing is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I know this is a really weird name for a recipe. Honestly picking recipe names might be the thing I struggle with most while food blogging! It's full of vegetables (cauliflower, carrots, spinach), has hot sorghum cooked in Pacific Foods Organic Mushroom Broth (Hellooooo flavor!), goat cheese, toasted walnuts, turmeric, and a fennel white wine vinegar dressing. It'd be kind of a mouthful (no pun intended) to include all of that in the title!! So, veggie forward sorghum salad? Hot grain and veg dish? Whatever. I went with hot sorghum spinach salad and it's really freaking delicious.

I've been making this salad all summer by using whatever vegetables I have on hand. I've used beets, broccoli, turnips, and others in place of the cauliflower and carrots! My favorite is definitely to include cauliflower roasted with turmeric, which then spreads to most of the salad and gives it that bright yellow hue. Also: goat cheese. Can't skip it (or, I suppose you COULD sub a different tangy cheese). The reason I love this salad so much though, lies in the sorghum. It's cooked in the mushroom broth, which gives it such umami, and really makes this a one-pot meal. I eat this as a complete meal and feel awesome about it.

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Hot Sorghum Spinach Salad

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8-10 servings

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Description

This veggie-filled salad has roasted vegetables and spinach, which wilts when you add the hot sorghum cooked in mushroom broth. Goat cheese and walnuts give tang and crunch for a filling, well-rounded meal.

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Ingredients

Units USM

• 4 cups chopped cauliflower
• 3 cups chopped carrots
• ½+ cup olive oil
• salt & pepper
• 1-2 teaspoon ground turmeric
• 4 cups Pacific Foods Organic Mushroom Broth
• 1 ⅓ cups pearled sorghum
• ¼ cup white wine vinegar
• 1 tsp lemon juice
• 2 Tbsp (or about 1" square) fresh fennel, chopped
• ⅔ cup toasted walnut pieces
• 4 cups fresh baby spinach leaves
• 2oz chevre

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Instructions

1. Preheat the oven to 425F.
2. Toss the cauliflower and carrots (separately) with 1 teaspoon olive oil each, and a generous pinch of salt and pepper. Add the turmeric to the cauliflower and mix until well distributed.
3. Spread the veggies, again separated, onto two different baking sheets. Bake until fork-tender (20-25 minutes for the cauliflower, 30-35 for the carrots — could be less depending on how small you cut them).
4. While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 35 minutes.
5. Prepare dressing by combining the remaining ~⅓ cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
6. When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine.
7. Serve warm.

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Keywords: surghum, hot salad, fennel dressing, mushroom broth salad, sorghum salad

The post Hot Sorghum Spinach Salad is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Rhubarb Cream Cheese Coffee Cake

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

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Description

This flavorful cake has big crumbs, tangy rhubarb, and a delicious swirl of cream cheese throughout.

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Ingredients

Units USM

Crumbs

• ¼ cup dark brown sugar
• ⅛ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 1 pinch salt
• ⅓ cup butter, melted
• ¾ cups all-purpose flour

Batter

• ¼ cup sugar
• ½ cup brown sugar
• 1 stick butter, softened
• 2 eggs
• 2 tsp vanilla extract
• 1 ½ cups cake flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• ¾ cup milk*
• enough rhubarb to cover the top of an 8x8" dish with a single layer

Cream Cheese Layer

• 8oz full fat cream cheese, softened
• 1 egg
• ¼ cup sugar
• ½ tsp vanilla extract

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Instructions

1. Preheat the oven to 350 F, and prepare an 8x8" baking dish with butter and parchment paper.
2. First, mix together all of the ingredients for the crumbs and whisk until smooth. Pat it down in the bottom of a bowl, and set aside to cool and harden.
3. To make the batter, cream the sugars and butter together in a stand mixer with a paddle attachment.
4. Add the eggs one at a time, and then the vanilla, scraping down the sides of the bowl as necessary.
5. In a separate bowl, whisk together the cake flour, salt, baking powder, and baking soda.
6. Alternate adding half of the dry mixture and half of the milk to the wet ingredients in the stand mixer bowl. When everything has been added, mix just until incorporated (do not overmix).
7. In a separate bowl, whisk the cream cheese swirl ingredients together until smooth.
8. Spread ⅔ of the batter evenly in your prepared pan, then add the cream cheese layer, and top with the remaining batter. Use a butter knife to gently swirl the layers together, using an up-and-down movement as you move the knife around the batter.
9. Top with rhubarb (sliced however you'd like, or not sliced at all) in a single layer.
10. Use your hands to break the crumb into large chunks, and sprinkle those over the rhubarb.
11. Bake for 50-60 minutes, or until a toothpick comes out without batter on it.

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Notes

I used Pacific Foods Organic Oat Beverage, but you could use any milk or milk alternative.

Keywords: rhubarb coffee cake, rhubarb crumb cake

The post Rhubarb Cream Cheese Coffee Cake is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I KNOW it isn't officially summer for a few more days, but it definitely feels like it is! Not only is the weather warm and delightful, but we're in that "enjoy all the sunlight and time outside" mode that lets me know it's summer. Woohoo! I started my new job a few weeks ago, and am loving the office (when I'm in it!) — I sit right next to an entire wall of glass, so I can "enjoy" the summer weather even if I'm inside working. Luckily, I'm enjoying the work (and enjoying learning a ton of new stuff!), so I'm not pining to be outside (I mean, I always want to be outside... but I'm doing that whenever I'm not at work!).

This recipe isn't exactly a summer recipe, but I figured I'd get it on your plates just in case a cold front comes through. Or maybe you're planning for fall already? HA! I know the type: Jan 1 hits and they CAN'T WAIT FOR BOOT SEASON! I joke, kind of.

This recipe is a vegetarian take on a classic dish: shepherds pie. I replaced the meat with lentils, and absolutely love the result! I did cook this in Pacific Foods Organic Beef Broth, but you could use one of their vegetarian broths (like mushroom broth) if you wanted to make it totally vegetarian. I threw in classic veggies, but this is definitely a recipe where you could use whatever you have on hand! Just be aware of cooking times with various vegetables — you don't want anything to get too mushy!

Have a wonderful first week of summer — since it really is starting THIS WEEK!! YAY!

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Lentil Shepherds Pie

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-10 servings

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Description

This vegetarian take on a classic dish uses lentils instead of meat, and is full of other tasty vegetables! Covered in a thick layer of creamy (cheesy!) mashed potatoes, this is a warm, comforting dinner.

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Ingredients

Units USM

• 3 pounds yukon gold potatoes, quartered
• 4 Tbsp unsalted butter
• 6 oz Pecorino Romano, grated
• ½ cup milk or cream
• salt & pepper
• 1.5 cup dry green (not French) lentils
• 4 cups Pacific Foods Organic Beef Broth (divided)
• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 3 large carrots, chopped
• 2 cups crimini mushrooms, quartered
• 1 Tbsp tomato paste
• 1 tsp fresh rosemary, minced
• 1 tsp fresh oregano, minced
• 2 cups frozen peas
• ¼ cup flour
• 2 tsp red wine vinegar

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Instructions

1. Fill a large stockpot ⅔ full with water, and bring to a simmer. Add the potatoes, and let cook until fork-tender.
2. Drain, then add the butter, Pecorino Romano, milk or cream, and salt & pepper to taste. Mash until mostly smooth (I leave mine somewhat chunky, but that's personal preference).
3. While the potatoes are cooking, in a covered saucepan, combine the dry lentils with 3 cups of Pacific Foods Organic Beef Broth. Bring to a simmer and let cook until tender (20-25 minutes).
4. In a large high-walled skillet head the olive oil over medium heat. Add the onion, and cook for one minute before adding the garlic, carrots, and mushrooms.
5. Cook over medium heat, stirring occasionally, until the mushrooms are cooked through. Your carrots may still be slightly crunchy, but that's ok!
6. Add the tomato paste, rosemary, oregano, and frozen peas. Stir everything together, then sprinkle the flour over the top of the vegetables. Mix it in and cook for 2 minutes before adding the remaining 1 cup of beef broth, and red wine vinegar.
7. Bring to a simmer, then mix in the cooked lentils and season everything generously with salt and pepper.
8. If your pan is oven safe, remove it from the heat and leave everything in the pan. If you need to transfer to an oven-safe casserole dish, do that now.
9. Spread the mashed potatoes in an even layer over the cooked vegetables, and bake at 375F for 30 minutes, or until the top of the potatoes are beginning to brown.
10. Serve warm!

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Keywords: sherpherds pie, vegetarian shepherds pie, lentil shepherds pie

The post Lentil Shepherds Pie is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Holy delicious. These mushroom hazelnut tacos were PURE GOLD and I fully plan on eating these on a regular basis. The mushrooms are cooked in Pacific Foods Organic Beef Broth (alllll the flavor!!), then get some crunchy fresh hazelnuts thrown in at the last minute. They stay crunchy and give these tacos some structure! Top with the usual (for me) suspects: kale, goat cheese, and a quick (improvised) avocado crema. Helloooo delicious dinner!

I debated on how to cook the mushrooms for these, so I'd be curious to hear your opinions (especially if you try the recipe!): I pulsed the mushrooms in our food processor so they were in small chunks — nothing too tiny, but not very big either. Then I put them in a large skillet and cooked them with the beef broth from the beginning. They, of course, released all of their liquid, which I then cooked down until they weren't sopping wet. Should I have cooked the mushrooms first without the broth, let the liquid evaporate (or poured it off?), and then added the broth? I'm going for maximum broth absorption here, and am admittedly not an expert mushroom-cooker. I mean, I cook them often and I always find them delicious, but ... I'm no mushroom scientist.

Pro tip with these delicious morsels: they make great leftovers. Also, if you're feeling fancy, I bet these would be incredible with shiitake mushrooms!!

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Mushroom Hazelnut Tacos

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3-4 servings

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Description

Mushroom hazelnut tacos have goat cheese, kale, avocado crema, and make a delicious vegetable-centric meal. Cook the mushrooms in broth for a tasty, easy dinner!

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Ingredients

Units USM

• 1.5 lbs crimini mushrooms
• 1 Tbsp olive oil
• 1.5 cups Pacific Food Organic Beef Broth
• 1 tsp salt, divided
• ¼ cup plain Greek yogurt
• 1 avocado
• 2 Tbsp fresh lime juice
• ½ cup chopped cilantro, divided
• 3 cups chopped kale
• 1 cup fresh hazelnuts, roughly chopped
• 4oz chevre
• 12 small tortillas

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Instructions

1. Chop the mushrooms into small (pea-sized) pieces. I used my food processor for this.
2. In a large skillet over medium heat, add the olive oil and chopped mushrooms. Stir, then add the Pacific Foods Organic Beef Broth. Bring to a simmer, add ½ teaspoon salt, and let cook, stirring occasionally, until almost all of the liquid has cooked off (10 minutes).
3. While the mushrooms are cooking, make the avocado crema by combining the Greek yogurt, avocado, lime juice, ½ teaspoon salt, and ¼ cup cilantro in a food processor or blender. Process until smooth, adding a few tablespoons of water if needed to reach your desired consistency. Set aside.
4. To prepare the kale, remove the ribs and chop the leaves into small pieces. Use your hands to massage and squeeze the entire bunch until it softens slightly. Set aside.
5. When nearly all of the liquid has cooked off of the mushrooms, add the chopped hazelnuts. Stir, and let the remaining liquid cook off before removing from the heat. Taste and add salt as needed.
6. To assemble the tacos layer the mushroom mix with kale, crema, and chevre on top of a tortilla. Garnish with your remaining cilantro, and enjoy!

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The post Mushroom Hazelnut Tacos with Avocado Crema is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Hello from JAPAN!! Yep, we're currently eating our way through Japan and absolutely loving it. Will I ever get sick of ramen? I don't think so. Although tbh, there are so many different foods to eat here (yakitori, udon, soba, ramen, donburi, etc.) that we've only had ramen twice. NOT MAD ABOUT IT!

When we aren't eating, we've been walking around gardens, temples, city streets, alleyways, cute shops, and just generally exploring. AND taking approximately ten bajillion pictures of cherry blossoms. They are SO GORGEOUS. It's really hard to do them justice, but I am trying.

But let's talk about these vegan strawberry oat waffles, shall we? I made these just a few days before we left for Japan, and was clearly inspired by cherry blossom season and had to put some pretty flowers on my waffles. Practical, right? Whatever — they're pretty and I am all about the flowers these days! But more about the waffles: these are using Pacific Food's Organic Oat Non-Dairy Beverage, which is really freaking tasty. I'm a huge fan of it for a creamy non-dairy option. You guys know that I'm not vegan, but for some reason I got it in my head that I really wanted to make vegan waffles (how hard can it be?!) — and I failed HARD the first time. I made floppy gross oat patties (which I served to guests, because OF COURSE I TRIED A NEW RECIPE WHEN GUESTS WERE COMING OVER. #FACEPALM). LUCKILY round 2 went way way way better, and resulted in these babies. They're crisp! They're flavorful! They're gorgeous and EASY and, yes, still vegan!

Enjoy the rest of your week — and get these ingredients on your list for brunch this weekend! Berry season is pretty much here! I am so ready.

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Vegan Strawberry Oat Waffles

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3-4 servings

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Description

Vegan strawberry oat waffles are crispy, fluffy, easy to make, and oh-so-delicious! They use non-dairy oat beverage, fresh strawberries, and flax.

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Ingredients

Units USM

Waffles

• 1 ⅓ cup all purpose flour
• ⅓ cup whole wheat flour
• ¼ cup ground flax seeds
• 1 ½ tsp baking powder
• ½ tsp salt
• ¼ cup maple syrup
• 1 ½ cups Pacific Foods Organic Oat Non-Dairy Beverage
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries

Toppings

• fresh strawberries, sliced
• coconut yogurt
• maple syrup
• oats/meusli

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Instructions

1. To prepare the batter, whisk together the flours, ground flax seeds, baking powder, and salt.
2. Separately, whisk together the maple syrup, oat beverage, melted coconut oil, and vanilla extract.
3. Combine the dry and wet ingredients and gently stir, using a spatula. Before it is totally combined, add the minced strawberries and fold into the batter. Do not over-mix!
4. Let the batter sit for 5-10 minutes. It will thicken considerably.
5. Heat your waffle maker to medium or medium-high heat (or use it how you know best! waffle makers vary so much!), spray or brush with an oil of your choice, then cook the waffles according to your waffle maker's instructions.
6. When you're ready to serve, top with coconut yogurt, maple syrup, and oats.

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These. freaking. SALAD ROLLS!!! I'm actually vv excited to share these with you guys. I guess I should be vv (as in, very very) excited to share all things with you, but tbh: blogging gets tiring. Blogging and working a demanding day job gets tiring. Blogging about food when you struggle to find balance between health and enjoyment — IT'S DEMANDING! I realize this is all pretty first world problem-ish (oh poor me, what kind of food should I CHOOSE to blog about?), so let's just nip that right now: I'm really grateful to be able to blog about whatever kind of food I want. But creative burnout is a thing. And I think I've been suffering from it lately (like ... the last 1.5 years at least).

But guess what? I dreamed these babies up recently (maybe 4 days a week at work is letting my creative juices flow again!) and was SO PSYCHED about them. So then I took my sweet time preparing the rainbow of veg, chatted on the phone while rolling all of these salad rolls up, and DEVOURED THEM in my kitchen, alone, spooning heaps of homemade spicy peanut sauce onto them. It was awesome.

In reality, these really aren't that different from normal salad rolls. They have some of the typical culprits: carrots, cabbage, cilantro (and/or mint, and/or basil). But I added grated brussels sprouts and roasted delicata, which are some of my winter staples, as well as watermelon radishes BECAUSE HELLO THEY ARE SO PRETTY. I'm not sure they count as a winter veg (but, they do grow pretty easily in colder weather??), but here they are. Also tofu. Tofu is not a veg at all, but fills you up and adds protein and good texture and all that jazz. Can peanut sauce be considered a winter veg? It certainly has been in my diet lately! If you saw my IG stories last night (lord help us all) you'll know I have nooooo shame in putting peanut sauce on literally anything. Toast/eggs/PEANUT SAUCE. Most of you thought that was a complete abomination, but let me tell you: it's delicious. No shame.

So let's hear from you guys (comments, helloooo): what would you put in your dreamy winter vegetable salad roll situation? That's the best part of salad rolls (besides the peanut sauce): you can put whatever you want in them!! The only other version I have on this site, from YEAAARS ago, has grilled peaches in them. Totes summer salad rolls.

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Winter Vegetable Salad Rolls

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings

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Description

These healthy salad rolls have winter vegetables like brussels sprouts and delicata squash, along with some traditional fillings like carrots, cabbage, and cilantro. Dip these in peanut sauce for a healthy, delicious meal or appetizer!

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Ingredients

Units USM

• 1 large delicata, sliced to ¼" half moons
• 1 tsp olive oil
• 1 pinch of salt
• 1 package of firm (not silken) tofu
• 3 large carrots, julienned or shredded (raw)
• 1.5 cups finely shredded purple cabbage (raw)
• ½ cup thinly sliced watermelon radish
• 1.5 cups thinly shredded brussels sprouts (raw)
• 1 small bunch of cilantro
• 12-15 rice paper wrappers (dry)
• peanut sauce!!

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Instructions

1. Preheat your oven to 400F. Toss the sliced delicata with the olive oil and salt, spread in a single layer on a baking sheet, and bake for 15-20 minutes, or until fork-tender. Remove from the oven and let cool a bit as you finish preparing the other ingredients.
2. Drain the tofu, then cut it into ¾" thick strips (roughly 1" x 4" x ½ or ¾").
3. To assemble the salad rolls, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!). Carefully remove (bring some excess water with you) and set on a flat counter, plate, or cutting board. If things get sticky, you can use a lightly oiled surface, or a wet kitchen towel.
4.  Lay the wrapper flat, then layer one piece of tofu, and then a small handful of the remaining ingredients  (except for peanut sauce) in a 4" wide section starting about ⅓ of the way up the wrapper. Optionally, add a little bit of peanut sauce into the wrapper, or a dash of fish sauce.
5. Fold the bottom of the wrapper up over the ingredients, roll snuggly to get them all together, then fold in both sides, and continue rolling until the top is completely sealed.
6. Set aside, and repeat with the rest of the ingredients.
7. Serve with plenty of peanut sauce!

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The post Winter Vegetable Salad Rolls is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I know, I know. It's Valentine's Day, and I'm posting a recipe for spicy almond (butter) sauce. "How unromantic" you might think. Well, not for me! This recipe is perhaps the most exciting recipe of the year (not calendar: the entire last year!!) for me. I really might be in love with this almond sauce. (Sorry Marc. Except not that sorry cuz he loves it too!)

This is essentially the best spicy peanut sauce you've ever had, but made with almond butter instead of peanut butter. To be totally clear: I also make this with peanut butter. And I plan to make it with cashew butter. I think the possibilities might be endless here (this ring a bell for anyone? ha!). Full disclosure, this recipe is based off of a recipe my friend/coworker David shared with me — he got it offline somewhere way long ago, I think, and so I have no clue who to actually give any credit to. That said, I did make a fair number of adjustments.

The key to this recipe is getting everything ready (mise en place!), and then just adding the ingredients, whisking, simmering, and ... that's it. It's seriously that easy. Then put it on ALL THE THINGS! I put this on veggies all the time, or use it as a dip (mostly for veggies...), in wraps, on noodles, etc. It may or may not be 100% addictive, so make at your own risk. I try to make a batch at the beginning of each week, and then scoop out a hefty dollop to throw into my lunch. #MEALPREP

I know I've been MIA and promising life updates soon — because there is much to update about — but again: you're just gonna have to wait. Between buying a home while selling a home, working two jobs, regaining my active lifestyle, managing a social life, and more: I've been a bit occupied. I'll be back with a vengeance after we move, though! Then my Fridays will be filled with cooking and blogging and NOT with errands and paper-signing. Woohoo!

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Spicy Almond Sauce

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: ¾ quart

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Description

This spicy almond sauce recipe is an almond version of the best peanut sauce you've ever had. It's quick to cook, can be as spicy as you want, and goes well on almond any food.

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Ingredients

Units USM

• 2 tsp sesame oil
• 10 cloves of garlic, finely minced or pressed
• 1 tsp fresh ginger, finely minced or pressed
• 5 Thai chiles, finely minced*
• 1 cup smooth almond butter
• ½ cup soy sauce
• 1 Tbsp fish sauce
• 1 can full-fat coconut milk
• 3 Tbsp lime juice
• 3 Tbsp honey
• 1-2 tablespoon chili garlic sauce

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Instructions

1. Prepare and measure all of your ingredients before beginning.
2. In a medium-sized saucepan over medium heat, add the sesame oil, garlic, ginger, and chiles. Cook, stirring frequently, until the chiles begin to soften (3 minute).
3. Add the almond butter and soy sauce and stir (or whisk) until smooth. Add the fish sauce, mix to combine.
4. Add the coconut milk, lime juice, honey, and chili garlic sauce and again whisk until completely smooth.
5. Continue to whisk, making sure to not let the bottom burn, and bring the mixture to a simmer. Let simmer for five minutes before removing from the heat.
6. Serve immediately, or let cool and store in an airtight container in the refrigerator.

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Notes

*For the chiles: I leave seeds in and go for some spice — you can leave seeds out, or opt for a less-spicy chile!

The post Spicy Almond Sauce is from The Kitchen Paper. Click over to see it on The Kitchen Paper!