January 18, 2017 by Contributor in Vegetarian

Farro, Mushroom, and Spinach Soup

Print Photography Credit: Sally Vargas If you haven’t met farro yet, let me introduce you. Farro is an ancient grain with long-ago origins in western Asia. It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads. Italian cooks have

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January 17, 2017 by Contributor in Simply Recipes

Green Mojito Smoothie

Print Photography Credit: Erin Kunkel This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon. If you’re wary of green smoothies, this

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January 16, 2017 by Contributor in Vegetarian

How To Make Fast, No-Soak Beans in the Pressure Cooker

I think that a warm pot of beans whenever you want them is at least half the reason for owning a pressure cooker. Forget pre-soaking. Forget hours of gentle simmering. With a pressure cooker, you can go from opening a bag of dried legumes to pump, tender beans in under an hour. How’s that

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January 14, 2017 by Contributor in Simply Recipes

Skillet Chermoula Chicken

Method 1 Salt chicken thighs on both sides and let rest while you prepare the sauce. 2 If using whole cumin and coriander seeds, lightly toast the whole cumin and coriander in a small skillet on medium heat, until fragrant. Put into a mortar and pestle and grind until powdery. 3 Make

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January 11, 2017 by Contributor in Vegetarian

French Toast with Caramelized Bananas (Vegan and Gluten-Free)

1 Set the oven to its lowest temperature or the “warm” setting. 2 Make the French toast batter: Combine the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large

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January 10, 2017 by Contributor in Simply Recipes

Easy Tuscan Bean Soup

1 Cook the vegetables: In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions are turning translucent. 2 Prepare the beans: On

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