One food that I seem to have no problem finding these days is potatoes. How about you? As a potato lover, I’m so cool with this! But I wanted to add some excitement to my usual potato preparations of mashed potatoes, hash browns, and roasted potatoes. That’s how these potato salad skewers with herbal pesto topping were born.
It was a treat to (virtually) host an awesome dietetic intern (Rachel Murray) from University of Virginia this spring. For part of her internship experience, I requested that she develop a plant-based recipe based on something that inspires her. Here’s her delightful creation–and the story behind it. (HINT! I made a meal of it by simply pairing her Hasselback sweet potato alongside a cup of black bean soup. Sooo good!)
There’s no need to order take-out when you can cook up this flavor-packed kung pao tempeh stir-fry at home! You’ll love all of the hearty textures in the stir-fry thanks to bell peppers, bok choy, tempeh, scallions, and peanuts. And if you’re a fan of ginger or garlic or both, you’ll enjoy plenty of that here, too. Whisk the kung pao stir-fry sauce (or, just call it “awesome sauce!”) in advance to get it to the table fast. To enjoy, pair it with steamed brown rice. Or, for bonus intrigue, try it with my grain-free three-seed pilaf (yep, the recipe for it is below)!
If you like “no-recipe-required” recipes, you’ll love this easy spring strawberry salad! All you need for measuring purposes is one clean hand! You can play with the concept with add-on’s if you wish, like cashew cheese, red onion, avocado, and fresh mint. You can follow this same “recipe” with other fruits too, like mangos, peaches, and grapes. Hope you enjoy this taste of the season. Happy spring (to be)!
If it’s a day that ends in “y,” you’ll want these Asian-Style Cold Tahini Noodles ready for slurping up with chopsticks (or eating with a fork, if you must)! The bowl of goodness is flavorful, filling, and fully plant-based. And it’s a delightful way to get some veggies!