Vegan

Nettle, Leek and Potato Soup with Garlic-Brown Butter Croutons

by

Nettle, Leek and Potato Soup

Spring is here, and one of the first areas of the garden to poke up green leaves is the stinging nettle patch. If you can avoid the sting, the nettle is one of the healthiest, most delicious perennials that’s super-easy to propagate — and is the superstar of this soup, made with leeks, potatoes, and the green, green nettle. 

There’s no getting around the fact that the stinging nettle is the unloved weed, the lurking Triffid, the snarling Caliban, if you will, of the British landscape. If you thought otherwise, let me show you the plant in its natural habitat:

Wild nettles growing up an English phone booth.

But despite its rather unprepossessing appearance, its urban ubiquity, and the unpleasant electric-shock feeling of walking into one, nettles are one of the most nutritious and tasty spring greens you can cook with. Last spring we made a nettle risotto with garlic and taleggio, and this year we’re combining nettles with leeks and potatoes to create a rich, green soup, sprinkled with brown butter – garlic croutons and wild violets from the garden. 

Read more

Ultra-Smooth Hummus with Miso and Charred Scallions

by
Miso Hummus with Charred Scallions

We’ve been dreaming about Michael Solomonov’s hummus recipe (from his incredible cookbook  Zahav), since we first made it in 2015. You might remember hearing about it because it was one of those recipes that was everywhere, at least in the food blog world. It seemed like everyone and their cousin Sally was making it, raving about it and blogging it. Well, ever on the cutting edge, we’ve finally come up with our take on it and not a moment too soon. 

We give our version a twist with the addition of white (shiro) miso, which is one of our all-time favorite ingredients and something we have permanently in stock. Miso has a deeply nutty, slightly fermented saltiness and a hint of sweetness that is just delicious, especially when paired with something tart, like lemon. Along with the (also nutty) tahini, it adds a layer of flavor that hits just the right note.

Read more

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

by
Mustard Glazed Butternut Squash Stuffed with Farro and Winter Greens
Mustard Glazed Butternut Squash Stuffed with Farro and Winter Greens

Why do winter-season dinners feel more of a challenge to put together than summer ones? The days are darker, the evenings draw in, there isn’t quite as much fresh local produce at the store or farmer’s market, and maybe we don’t have the energy to get as creative as we’d like. But here’s the key: sticking with simple ingredients such as hardy winter squash, healthy farro and fresh greens, and then packing them with winning flavor combinations will reward you with a dinner as healthy and delicious as it is straightforward.

In this recipe, we’ve partnered with Maille Dijon Originale Mustard to create a hearty seasonal winter supper packed with nutrition and flavor. 

Read more

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

by

Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done! 

Creamy Mushroom Soup with Black Rice

by

Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.  

Easy Home-made Kimchi

by

Matt here. Emily’s going to come in with the important tasting notes and all that later in the article, but I just wanted to share an anecdote from our very early cohabitation. When we first moved in together, I remember I was clearing room in the fridge – and at the time, Emily had a really beautiful spacious fridge (I think it was even bigger than the one we have now) and there was plenty of room to hide stuff at the back of the shelves. I was clearing out room to fit in whatever we’d bought together at the store, and I spotted a jar whose contents were unfamiliar to me. I opened the lid and, I don’t remember now, but I probably cursed. I think I might have warned Emily that there was something really bad in there that needed to be thrown away right that second, and preferably triple-bagged. I warned her that we might have to replace the fridge. I warned her that we might have to move.

Read more