All in Subversive Suppers
Pumpkin bread season is upon us! I am going to admit here and now that I loathe baking. I love to cook - it feels creative and inventive and customizable. Baking, on the other hand, feels more precise, structured, and rigid to me. However, I LOVE a homemade, from-scratch sweet bread - banana, zucchini, pumpkin, cinnamon, whatever - I just can not do without it in my life. So I bake for the love of the sweet bread.
Here is my signature pumpkin bread. It is our favorite - I tip my hat to the fresh pumpkin, clove, and cardamom for bringing it to the next level. I hope you love it just as much as us!
It is that time - fresh salsa time! We are being *happily* buried in tomatoes over here, and what better a way to enjoy them in some homemade salsa that you can heap on any and everything.
Here is a super simple, quick recipe. And it freezes great. Just thaw it out and you have a year round fresh snack.
Homemade fajita seasoning, friends! Perfect for summer cooking. Season your fresh veggies (or fish, if you eat it) - and cook it up on the grill or over an open fire.
To do this you only need five minutes, one bowl, a teaspoon, and your spices.
This is my third garbanzo bean based recipe that I have posted, because anything chickpea is DELICIOUS, in my humble opinion. We eat them like grapes in this house. They pack 15 grams of plant protein and 14 grams of dietary fiber per cup of cooked beans. Traditional Falafel is a vegan Arab food. This recipe is a variation pretty near to traditional preparation.
My wife wanted bleu cheese dressing this week, so I found an incredible chunk of bleu cheese and made a pint. It literally takes five minutes of preparation and five minutes of cleanup. And assuming you have the basics like sour cream, milk, vinegar - that you can dip into a bit - then the cost really only runs you the price of 3 oz. cheese.
This is such a wonderful spring salad! It takes only ten minutes of preparation until it is ready for you to eat. And it has minimal cleanup. Eat on a salad of greens or as a sandwich with sprouts. We like to pair it with fruit - pears, strawberries, oranges - it all goes wonderfully.
This is super simple to make. It will cost you about $10 + 10 minutes of preparation + a day simmering in the slow cooker & then you will have about 8 cups of incredible beans!
If you are interested in macronutrient counts - a serving of these beans has more than 15g. of protein and 15g. of dietary fiber. Eat them with eggs for breakfast, for a snack with chips and homemade salsa, for huevos rancheros, or make some tacos!
Today I’m sharing our favorite Quick Pickle recipe. They can easily be made during dinner prep for the meal at hand, and they store nicely in the refrigerator for a few weeks - though they never last that long here. And they’re the prettiest pickles I’ve ever seen! Eat them on sandwiches, tacos, bahn mis, salads, fried eggs, veggie burgers, top a slaw, with bbq...
Here is a dish with ingredients that stay true to a breezy early spring weather. Yet, as time warms the air, it’s also a wonderful light summer supper when paired with a fresh salad. It is sweet, savory, with a hint of spice - quite the trio.
This chili is filling and nutrient dense. It packs about 16g. of protein per cup size serving. And it only takes about 10 quick minutes to prepare and get cooking. It will serve a family of four TWICE, if served with rice or barley.
If you want to treat some guests, or just your sweet self, with an amazing meal - here is one to top your list. It doesn’t take too much time or effort. It doesn’t require too many ingredients or tools. And it is so hearty and layered with flavor. My kiddo highly approves too.
We always have an abundance of farm fresh eggs here from our beloved chickens, so I am always coming up with new variations of egg dishes to keep in spirit with the seasons, and keep it exciting. I know we are a couple of weeks into spring now, but here in NY it still feels a bit like winter. So here you have it.
Vegetable Broth (also called Vegetable Stock) is a great way to use more of your food and waste less in your kitchen. It also adds nutrients and depth to your cooking. And it is essentially free because 90% of what is required to make this are scraps from vegetables you would otherwise trash, and water.
This is an amazing cold weather slow-cooker curry. It is comfort and nourishment embodied, I kid you not. I wish I could capture and share the smell that your home will be filled with cooking up this meal. And make an extra large batch, because it freezes great too!
A delightful, fresh, minimalist spinoff of the comfort classic dish. Herb rich, creamy and crunchy. Decadent yet light. Eat it however you’d enjoy most - with pasta, on a bed of greens, with fresh buttered bread, a side of roasted asparagus… Whatever which way you choose, I hope you love every bit of it.