Sometimes I crave a combo. When I was pregnant, it was sweet potato and miso. Lately, it’s been cauliflower and kale. After we did Molly’s Cauliflower and Kale Nachos, I wanted to mix it up. Enter this tweaked ATK recipe. Makes 6-8 servings Ingredients 1.5 (13.5-ounce) cans light coconut milk* 4 tablespoons fish sauce or… Continue reading Kale & Cauliflower Red Curry
Category: Vegetarian Mains
Pad Thai with Tofu
Because my partner stubbornly refuses to enjoy shrimp – that candy of the sea – we made this Cook’s Illustrated recipe with Love and Lemons’ easy-to-make baked tofu. It looks deceptively complicated but was actually quite a breeze to prepare. It says it serves 4, but uh, we only got 2 servings out of it.… Continue reading Pad Thai with Tofu
Sweet & Spicy Brussel Sprouts
Recipe from https://truthloveandcleancutlery.com/blog/2019/07/try-this-tasty-and-award-winning-brussels-sprouts-dish-for-tonights-dinner Sprouts: 1 lb halved and roasted Sauce: Mix all ingredients together. You’ll have more sauce than you need so save it for the next batch! Keeps in the fridge for several weeks. 1/2 cup sweet chili sauce 1 tbsp sriracha 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp spicy brown… Continue reading Sweet & Spicy Brussel Sprouts