I’ve mentioned before that queso is very serious business in this family. I could comfortably survive on a diet of just margaritas and queso – and have, in fact. For about three days, anyway. Then it becomes a little… er… uncomfortable. But still worth it. The purist Jones queso as passed down through the years…
The Best Vegetarian French Onion Soup
French Onion Soup is traditionally made with beef broth – a fact that drove me crazy while growing up vegetarian. This recipe captures all the intense flavor of the original using vegetable broth. The technique is taken from Cook’s Illustrated and is absolutely perfect. While it still takes several hours to perfectly caramelize the onions,…
Vegan Shirataki Pad Thai and Miracle Noodle Giveaway
January 2 always feels like the first real day of the New Year. For me, January 1 is dedicated to recovering from New Years Eve celebrations and generally being lazy. After a season of overindulgence, Brad and I shook off the last of the holiday fog today. We packed up our decorations, cleaned the house, and…
Quinoa and Portabello Mushrooms Stacks with Roasted Red Pepper Coulis
Last month Brad and I spent the weekend at Lake Arrowhead Resort for our close friends’ wedding. The ceremony was so beautiful and the setting just perfect. We made a weekend out of it with great friends, spa treatments, and lots of food and drinks. The very first dish I ordered at the hotel restaurant…
Creamy Carrot Ginger Soup
Last year I had the most amazing carrot ginger soup at a little French bakery in Seattle. I was sick and nothing sounded very appetizing except soup. Just a few sips of the creamy, sweet, faintly spicy soup and I started feeling better. I’m sure that soup was laden with butter and cream so I…
Sauteed Mushrooms and Farro
This simple recipe makes a comforting vegan/ vegetarian entree or a hearty side. Sauteed mushrooms, nutty farro, and fragrant thyme come together quickly for a healthy dish that will warm you up on a chilly Fall day. I use Trader Joe’s 10 minute farro and can get this on the table in 20 minutes including…
The Best Roasted Carrots
Perhaps the greatest thing that’s happened to me this month is that Trader Joe’s started selling rainbow carrots for $1 a pound. This beats the absurd amount of money I was forking over at my local specialty store just for cosmetic purposes. Unlike grapes, say, carrots taste the same regardless of color which means this…
Pumpkin Squash Soup with Sage
Pumpkin and Butternut Squash Soup is perfect for Fall. Serve it in these gorgeous pumpkin bowls for an extra special touch or in a regular bowl for a quick and easy weeknight dinner. Don’t hesitate to adjust the squash proportions to your preferences. You can even swap in other varieties such as acorn squash. Peeling…
Easy Puerto Rican-Style Sofrito
Sofrito forms the basis for many Puerto Rican, Caribbean and Latin American dishes. I use it primarily in this amazing Arroz con Pollo but it also adds great flavor to rice, beans, and soups. You can buy it jarred at the store but it’s so easy to make at home. This isn’t a traditional Puerto Rican…
Pumpkin Spice Creamer
It’s the most wonderful time of the year: Pumpkin Spice Latte time! Except… do you know what’s in those? Neither do I. Let’s make our own! It’s so simple. Just simmer 2 cups of your favorite non-dairy milk (I like almond) with 2 tbs pumpkin, 2 tbs maple syrup, cinnamon sticks, nutmeg, cloves, allspice, and…
