Tiny kitchen. Big, plant-based flavor.
While I lay here in a blissful Thanksgiving food coma, I am going to share one of the lighter sides that graced our table this year. Not Thanksgiving specific by any means, these roasted Brussels sprouts topped with balsamic glaze are a quick way to add color and flavor to any meal. Plus, as soon as you say “oh these are topped with a balsamic glaze,” people think you are really fancy. They don’t need to know that this glaze takes less than ten minutes! It’ll be our little secret.
Every so often, I’ll go through a phase where I want to subsist on nothing but my favorite vegan cheese and crackers. This week has brought on one of those phases. I love a plain sea salt cracker that can stand on its own in terms of flavor, but also does not compete with whatever I am dipping into. That’s where these homemade whole wheat crackers come in. One day a few weeks ago when I was really crawling up my house’s walls, I was desperate for cheese and crackers but not quite desperate enough to brave the grocery store. Using what I already had in my cabinets, these crackers were the solution.
There has been a definite theme on the blog lately: I have not felt like cooking much. During a heat wave like the one I am currently experiencing here in one of the northernmost parts of the south, this is pretty normal. The sticky humidity saps everybody’s energy. At this very moment the dog’s tongue is practically on the floor and it feels as though there isn’t enough water on the planet to keep either of us hydrated. When the weather gets like this, I tend towards one-pot meals that require minimal effort. Because in tiny kitchen, turning on the stove for even a brief period of time heats up the entire house! This bell pepper and onion bruschetta is what I like to call a low and slow recipe: it comes together quickly and the heat on the stove does not get turned up too high. You get a quick, delicious, and filling meal without having to sacrifice all of the effort your HVAC is putting in!
I know, I know. There are a lot of cauliflower buffalo wing recipes floating around the internet. Believe me, I’m with you. Another one? Really? Hear me out! The internet is chock full of these recipes: once batter dipped wings, twice batter dipped wings, breaded and baked wings, pan-fried wings, you name it. All different techniques developed in the name of that perfectly crispy wing. But I am here to tell you, as the wife of an upstate New York native, that those people are wrong. They’re all wrong. After much trial and error, I bring to you the definitive cauliflower buffalo wing recipe.
You know your friends love you when they send you fourteen packets of yeast in the mail during a global pandemic. When I got the message that the ‘yeast fairy’ had visited my house, I was not expecting that much! But I am so happy (thanks, Jess!) that she did because now I can present to you one of my favorite recipes to date: Pizza Dough Garlic Knots.
