Whole Foods and Vegetarian Recipe Blog
Spring is here, the daffodils are up, I can’t stop sneezing, and I’m just thrilled about it all. Twenty-twenty-one is looking up, am I right? March was a bust for recipe development, but I have some really fun stuff photographed and ready to share with you.
April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the full list below! Stay well.
I’m so excited to share some helpful new features on Cookie and Kate. Finally, you can save your favorite recipes for easy access. Then, you can easily compile your grocery list from those recipes. How cool is that?
You can even order your groceries directly through this tool, if you’d like, or print a grocery list organized by grocery aisle. All of this is made possible through a partnership with Relish, the creators of this helpful technology. It’s all entirely free for you to use!
I hope these new features help you get dinner on the table with more ease. Keep reading and I’ll walk you through how to use them.
Have you tried cauliflower rice? It’s a perfectly versatile, light side dish. I was skeptical of the concept at first, but now I’ll admit that it can be awesome. I’ll share all my tricks with you today.
If you, like me, are craving lighter meals as the weather warms up, try serving cauliflower rice instead of white or brown rice. It’s similar in texture, with a nice savory flavor, and it’s pure vegetables! I’ve been trying to fill half of my plate with veggies lately, so cauliflower rice is just the ticket.
There is an art to cauliflower rice. If you haven’t enjoyed it in the past, it probably wasn’t prepared optimally. In fact, I just ordered the new cauliflower rice option at my favorite chain burrito place (you probably know it), and I was disappointed. It was far too salty and way too watery. It can be so much better.
Here is a basic primer on how to prepare cauliflower rice. This recipe is simple and yields perfectly fluffy, lightly seared cauliflower rice. You’ll also learn how to adjust the recipe to suit many different meals. Off we go!
Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.
Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.
In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.
This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.
This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!
Can you feel it? Spring is coming! We made it to March. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. I’m excited to grow even more tomatoes and veggies this year. Our new house came with several raised beds, so I’d better start planning.
I’m working on colorful spring recipes for you, and playing with some interesting new cooking techniques. We’ll see which ones are worth sharing! For now, you can browse in-season recipes below.
Easily gluten free and vegan
“I made this for dinner tonight and it was the best green curry I have ever had, better than our favorite restaurant where we get it. So thankful I found this recipe so I can make it at home. Thanks so much for sharing, it was absolutely delicious!!!” – Ashley
This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.
This salad was inspired by the beet salads at my favorite local French restaurants, Westport Café and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation.
Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally!
This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets.
Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner.
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